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Upcoming Events 

Tokyo Pop up!

Chef Kevin will be joining his friend, Chef Daisuke Nomura in Tokyo for a two day cooking event centered around Aroma on June 28th and 29th. Dinner will be held at Sougo, and will consist of a 7 course tasting menu, with sake and tea pairings optional. Email info@tokyo-cook.com for reservations!

American Diner Brunch

Our next brunch theme launches on June 16th, just in time for Fathers Day! Patty Melts, Deviled Eggs, and Pony Beers are in your future - reservations open now!

Wine & Food Week in The Woodlands

Catch Chef de Cuisine Tim Welch in The Woodlands on June 8th!

Upcoming Events & Press

As cheery and lovely as sunflowers exterior are, their true beauty lies within. The entire plant is edible - from root to stem. We remove the petals to save for garnish, carve the pollen off and steep into a wildflower honey to intesify the floral notes, and cook the heart of the flower, preserving in oil as a conserva. The texture is similar to an artichoke heart, but the flavor is pure sunflower. ⁠ .⁠ Our Sunflower Honey is served with Texas Peaches, Ras Al Hanout, Hibiscus Leaf, Red Onion, and Benne Seed.⁠ .⁠ Our Sunflower Conserva is served with Blue Emmer Strozzapreti, Dried Tomato, and Creamer Peas.⁠

What's your go-to float flavor? Coca-Cola, Cream Soda, Root Beer, or Orange Soda?⁠ .⁠ .⁠ .⁠ .⁠ .⁠ #americandiner #austinfoodie #atx #atxfood #austineats #austin #austin360eats #austinfoodstagram #keepaustineatin #eateratx #atxeats #eatlocal #instafood #delicious #buzzfeast #foodie #food #icecream #dessert #rootbeer #coke #orangesoda #creamsoda #brunch #breakfast #diner #weekend #emmerandrye #float

Francis Boudin eschews the use of oak barrels in his chardonnay in the truest French winemaking fashion, a philosophical tenet born of a family feud. His grandfather was a cooper (barrel maker) and his father Adhemar thoroughly disliked the trade. For two generations, Domaine de Chantemerle has been making delicious honeyed, savory Chablis with great care, and without the influence of oak. It's soley the dead yeast cells and the conversion of lactic to malic acid that makes this wine so perfectly creamy. While the nose holds decadent aromas, the palette is lean, chalky and briny, making it extremely food friendly. We love pairing it with everything from our crunchy, aromatic snapper crudo to our earthy, alkaline, and buttery poached red gulf shrimp.⁠

Acid balances fat and salt, allowing nuanced flavors in all types of ingredients to shine to their fullest potentials. If, however, each dish you received during a meal had the highest potential acid, your palette would become extremely overwhelmed rather quickly. One way that we balance acid on our menu is using ash. By burning vegetable scrap we create sodium hydroxide, and when this ash is combined with water, it leeches the ash of potassium carbonate, resulting in a liquid called alkali - or lye. Instead of lowering the pH like lemon juice would, lye actually raises the pH. Raising your bodies' pH refreshes your taste buds and gives you a clean feeling, which allows you to continue tasting more food. Lye has been used in many cultures for thousands of years, most notably in the production of hominy. Our red shrimp is paired with a wood ash butter, and is the perfect reprieve mid-meal, to be enjoyed before your pasta course.⁠ .⁠ royal red shrimp / kohlrabi / wood ash butter / bronze fennel⁠ .⁠ 📷 @nicolasdominique

Green Coriander is incredibly special because it only exists for 2 weeks on each plant. During those magical days, the plant is in limbo between cilantro and coriander, and the seed pods are delicate, crunchy, highly aromatic, and intensely flavored.⁠ .⁠ We picked these pods at Cunningham Elementary on our last volunteer day with them in April, and preserved them in two ways: As a fermented kosho, with garlic, chili, salt, and lime zest - and on their own, in a 7% salt brine.⁠ .⁠ This dish uses both ⁠versions of this beautiful product:⁠ Red Snapper, Green Tomato, Green Coriander Kosho, Cucumber, Lime Leaf, and Brined Green Coriander.

⁠Barley in miso is surprisingly more traditional than rice, due to the fact that polished rice used to be a luxury food and far more expensive than rice. The pricing is fairly relative now, but we enjoy using barely because it has more flavor than rice, and has more nutritional value.⁠ .⁠ We use aspergillus oryzae to innoculate the barley, make our koji, and then in the style of a red miso, use a low ratio of koji to soybean and allow it to age for a longer period - between 8 and 12 months. This produces a robust, caramelized, savory miso - the perfect compliment to mushrooms.⁠ .⁠ Shiitake, King Trumpet Mushroom, Barley Miso, Purslane, Mustang Grape⁠

Texas summers bring extreme heat - but our silver lining is always chili season. From charred brines to lactic dried powders, moles to koshos - you'll find Texas chili peppers all over our menus.⁠ .⁠ Each season we produce 5-6 gallons of chili powder to last us until next year. The peppers are grilled, submerged in a salt brine, and then allowed to lacto-ferment for about seven days. Once finished, we dry them and preserve them whole, or grind them into powders. This fermentation process not only provides a lot of flavor, but also leaves us with a beautifully, salty, spicy brine that we save to use in dishes all year.⁠ ⁠

What sets our bread apart?⁠ .⁠ Our bread is made entirely by hand, start to finish. We mill our own flour fresh, not only because it tastes better, but because it's full of vitamins and beneficial enzymes that aren't present in old flours. It's baked fresh every single day, and the only leavening agent we use is our five year old sourdough starter.⁠

Meet Alfred, our Larder Master! He wears many hats around here, but his main duties include butchery, breadmaking, and fermentation.⁠ .⁠ "My favorite part about working at Emmer & Rye is being able to work directly with the best ingredients in Texas, getting to know the farmers, and being able to translate their stories for our guests."