Everything is bigger in Texas y’all and CigarBQue is no different. Join us at Vuka, a unique and tranquil space in downtown Austin on May 28, 2015. Be the first Texan to experience CigarBQue by Diamond Crown’s one of a kind combination of fine food, unique cocktails and Diamond Crown cigars.
- Unique cuisine creations prepared by highly acclaimed chefs from Freedmen’s, Slab BBQ, Black’s Barbecue, Salt & Time and Weather Up.
- Featured cocktails prepared by the talented mixologists of Freedmen’s, Tipsy Texan, Clive and Weather Up.
- A selection of super premium cigars from Diamond Crown.
- A small donation to the Cigar Family Charitable Foundation.
When: Thursday, May 28th
Location: VUKA, 411 W Monroe St, Austin, TX 78704
Tickets: Get special discounted tickets for Austin Food Magazine readers only here!:
Chef Evan Leroy is the Executive Chef and Pitmaster at Freedmen’s in Austin, Texas. Before moving back to his hometown, Evan ran the pits at New York City’s Hill Country Barbecue. Last year he appeared on American Grilled and was awarded the title of Austin’s Grillmaster. For more information and reservations please call 512-220-0953.
Mark Avalos is a self-taught BBQ Pitmaster. He started Sugar Shack BBQ/SLAB BBQ in 2006 with a food trailer at the University of Texas and then launched a food truck in 2013. It was so successful, they moved into a brick and mortar space last year. There are now 2 food trucks and a Restaurant. Mark has been featured on the Travel Channel and Food Network for his famous pulled pork sammies. SLAB was founded on the basis of bringing new flavors to traditional Texas BBQ. They bridge the taste bud gap of the Dirty South from Memphis, to the Carolinas, Alabama, and Texas. Along with delicious smoked meats, SLAB offers four different award-winning BBQ sauces. For more information and reservations please call 512-351-9977.
Black’s Barbecue, which began during the Great Depression in 1932, stands today as Texas’ oldest BBQ joint in Texas still owned by the same Family. The legacy is continued today by 3rd Generation Pitmaster Kent Black and his sons, Eric and Barrett. What’s the number one concern for the Pitmaster? “Not to change anything.” Black’s BBQ still does things the old fashioned way honoring the generations past. “My parent’s, Edgar and Norma Jean Black worked so hard to perfect the recipes so if it aint broke, don’t fix it. Our aim is to honor the past, and share our Barbecue with as many people that we can.” This aim to share the family Barbecue has lead to an outpost in Austin just north of the UT Campus at 3110 Guadalupe Street. The ambiance play tribute to the generations past with numerous black and white photographs of 1st Generation Pitmaster Edgar Black Sr. and 2nd Generation Pitmasters Edgar Jr. and Norma Jean Black. Although the cooking methods remain tried and true, the Black family is not afraid to apply 80+ years of experience to new items such as the incredibly popular Giant Beef Ribs or Juicy Turkey Breast. “Barbecue makes people happy, and so the more we can share our barbecue with more folks, the better this world can be.” Have a taste in Lockhart, Austin or have Black’s BBQ shipped to your door anywhere in the United States at www.blacksbbq.com. For more information call (512) 524-0801. <span tay connected: www.blacksbbqaustin.com, Facebook, Twitter and Instagram. Black’s Barbecue is located at 3110 Guadalupe St, Austin, TX 78705.
<span “font-size:11.5pt;font-family:”arial”,sans-serif;=”” mso-fareast-font-family:”times=”” roman”;color:black”=””>Chef Josh Jones grew up farming, hunting and fishing on the Front Range of Colorado. He ran the kitchen at the original Oskar Blues Brewpub in his hometown of Lyons, CO before moving to Austin. In Austin, he has worked at Max’s Wine Dive, Peche and Dai Due before helping open Salt & Time Butcher Shop and Salumeria. Josh’s intense commitment to running a scratch kitchen is perfectly in sync with Salt & Time’s overall vision. Since taking the reigns of the kitchen, he has added an in house cheese and pasta program to complement the Butcher Shop’s whole carcass approach to producing steaks, roasts, sausage and salumi for our retail cases and restaurant menus. Josh and Salt & Time were named Edible Austin’s 2014 Local Food Hero for best chef/restaurant and he represented Austin as an official delegate to Slow Food International’s 2014 Terra Madre in Turin, Italy. For more information call (512) 524-0801.
<span “font-size:9.0pt;=”” font-family:”georgia”,serif;color:black”=””><span “font-size:9.0pt;=”” font-family:”georgia”,serif;color:black”=””>Kristine Kittrell was a traveler before she was a cook. Originally from Canada, she migrated to the Caribbean after college and discovered ceviche, jerk pork, and fried plantains (among other un-Canadian cuisines). After two years, she left to visit parts of the Mediterranean, Mexico, and South Asia, digesting the culinary culture at every stop. When she landed in Austin in 1997, Kristine began working at Jeffrey’s Restaurant. Kristine left Jeffrey’s in 2003 to found El Chile Café y Cantina. Two years later, she helped open that restaurant’s “little brother,” El Chilito. After 5 years with El Chile, Kristine left to further her culinary studies. She staged in Barcelona, working at Michellin starred Comerc 24 and Cinc Sentits, and spent a summer studying pastry in Vancouver B.C. After two years as the Executive Chef at Mulberry, a downtown wine bar, she moved to WeatherUp where she is the Executive Chef of an amazing little kitchen under the stairs.
Myria Free is mixologist and manager for Freedman’s in Austin, Texas. Nicknamed “The Whiskey Princess” because of her love for all things whiskey, she opened her first bourbon bar in Austin and continues to collect all types of whiskey at Freedmen’s.
Founded by David Alan and Joe Eifler, Tipsy Texan has been serving cocktails for events of all sizes in Austin and abroad since 2007. In addition to public and private events, the Tipsy Texan consultancy also works with brands, restaurants & bars, and organizations on everything from menus and promotional events to fully realized original concepts. David is a regular contributor to Texas Monthly and Edible Austin magazines, and in 2013 the Tipsies published their first book Tipsy Texan: Spirits and Cocktails from the Lone Star State.The Tipsy Texan team produces the annual “Official Drink of Austin” contest in conjunction with the Austin Food & Wine Alliance. Their classes, competitions, seminars, and off-site activations can be found at San Antonio Cocktail Conference, Texas Tiki Week, Fantasy Bar Draft, and cocktail & culinary events around the country. They reside in Austin, TX with their appropriately named Malinois, Jigger.
Rob has worked in the bar industry for the past 11 years. He formerly held the head bartender position at the Highball. Currently he is mixin and slangin cocktails at Clive Bar on Rainey Street. Rob has been there for just under 3 years. Most recently placed 1st place in the IHeartRadio cocktail competition. His two dogs Karma and Bella are his pride and joy. Single as the day is long.
Brian Floyd, a product of Magee, Mississippi, is bar manager of WeatherUp. Founder of the national grassroots charity The Barman’s Fund, Floyd was last year named Wine Enthusiast 40 Under 40. Formerly a consultant and manager in NYC, he is way happier in Austin. Stay connected: www.weatherup.com, Facebook, Twitter and Instagram. Weather Up is located at 1808 E Cesar Chavez St, Austin, TX 78702.