

My friend Matt McGinnis recently came by our home for a drink and a few questions. It was part of a story he was putting together for CultureMap and his blog, What Are You Drinking? You can read the entire article here. If you can't wait...here's the Old Fashioned that I make myself at home:
Kreeger’s Old Fashioned

Qui is at the top of just about every year end list out there. The team deserves all of the accolades they're receiving. They have created an incredible space, are serving delicious and creative food and just happen to be serving everything on beautiful plates. I'm honored that my work is part of their diner's experience.
"Perhaps the toughest ticket to snag on November 21 was a seat at the Make. Eat. Drink table, a collaborative dinner party held at Canopy Austin in East Austin. An event months in the making, the party was a celebration of the fine line between art and food…."
Check out the rest of the story on CultureMap.

During the East Austin Studio Tour we gave out these beautiful postcards of our Oval Sides Bowl filled with this incredibly delicious Shaved Brussels Sprouts Salad. The Oval Sides Bowl is available at the following retailers as well as in our studio: Star Provisions in Atlanta and Mockingbird Domestics & Wildflower Organics in Austin, TX.
The bonus for our guests was that the recipe was on the back and lucky for you we've got the recipe below. Enjoy!
Shaved Brussels Sprout Salad- recipe by meghan erwin
1/4 cup extra virgin olive oil
2 tablespoons maple syrup
3 tablespoons apple cider vinegar
2 teaspoons coarse grain mustard
2 teaspoons fresh chopped fresh thyme
1 lb brussels sprouts, washed and hard stem removed
1/4 cup grated or shaved Gruyere cheese
1 cup pecan halves, toasted
salt
pepper
1. in large mixing bowl whisk olive oil, syrup, vinegar, mustard and thyme until combined. Season with salt & pepper. Set aside.
2. Fit food processor with slicing blade. Working in small batches, feed brussels sprouts through the tube to slice.
3. Add sliced brussels sprouts to bowl with dressing and mix to coat. Transfer to serving bowl, top with Gruyere and pecans.
The beautiful photograph is by Kate LeSueur and the recipe (and food styling) is by Meghan Erwin of Style Me Foods.Michael Yates & Keith Kreeger setting up Ro Sham Bo. Photo from CultureMap Austin
Come by for some fun with Salt and Time, The Austin Food & Wine Alliance, Luxe Magazine and music from DJ Hear No Evil.
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