The 26th annual La Dolce Vita Food and Wine Festival will once again be held on the beautiful grounds of Laguna Gloria, showcasing the culinary achievements of the best chefs and winemakers in Central Texas. La Dolce Vita is one of Austin’s most anticipated fall events of the season, bringing out some of the city’s classiest cosmopolitans in the area.  All proceeds benefit The Contemporary Austin’s innovative art education program that serves thousands of schoolchildren, families, and adults each year.

la Dolce Vita4

If you’re attending this year’s festival, prepare your appetite for some of the best bites you’ll scarf down this year, as the event will feature more than 20 of the most highly talented chefs in central Texas. Prepare to wet your palate as well with some of the finest wines and craft cocktails served up by several skilled mixologists .


We caught a sneak peek of the menu for this year’s festival to see what the chefs have planned for us. Here’s a quick look at 5 bites that has us salivating.


Warning – your screen is not edible!


Noble Sandwich Co.

Who: Chefs Brandon Martinez and John Bates

On the menu: Brulee Donuts with Caramel Custard, Thyme Raspberry Jam, with Sea Salt.


Ramen Tat su Ya

Ramen Tatsuya

Who: Chefs Tatsu Aikawa and Takuya Matsumoto

On the Menu – Niku Dango (Japanese Meatballs) Pronounced as nikudango no amakara-ni. Typically served as an appetizer or side dish.

VOX Table


Table shot

Who: Executive Chef Joe Anguiano 

On the Menu: Crispy panisse with cured bellota iberian shoulder and pickled pumpkin. Corn and Caramel – sweet corn cake, caramel corn,lime powder, dulce de leche, popcorn ice cream.

Wu Chow

Photo courtesy of @atasteofkoko

Photo: @atasteofkoko

Who: Chefs Ji Peng Chen and Ling Qi Wu

Traditional bao – A Chinese steamed bun filled with ingredients that vary from meat to vegetables. Think of boa as a pulled pork slider, except with a fluffy bun that’s been stuffed with marinated and slow-roasted, sweet pork.



Who: Chef James Robert

On the Menu: Poached & Chilled Gulf shrimp with late summer vegetable chow chow, freeze-dried corn & toasted shrimp oil.


To purchase tickets visit:



About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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