A*TASTE | SAVOR
Playing on a balance of sweet and savory, the Beet Carpaccio at Paggi House is an ideal start to your evening.
when it comes to wines of the world. He has an endless knowledge (and curiosity) and changes the wine menu daily, depending on the menu’s features. He’s been lucky enough to have met some of the most prestigious vignerons in the world and has been privileged to introduce their wines to Paggi House patrons along with the wis- dom the winemakers have shared. At only 27, this young sommelier is passionate about wine, and it shows in the expertise he demon- strates. He can turn a Riesling hater into a lover, make a Champagne connoisseur question his knowledge of bubbly and is always willing (and eager) to share his Burgundian love—and hands-on experience in French vineyards. The entire staff is thoroughly trained on cuisine, wines and the
origins of each. The staff takes pride in their work. They all have passion for food, wine and people. Paggi House can be your neigh- borhood bar, your holiday dinner by the fire, or your happy hour on the patio, drinking one of Jose Sapien’s (the restaurant’s mixologist) original cocktails. The beauty of this restaurant is not only the restaurant itself, but
it’s the camaraderie of the staff. “There are 22 people who are all after the same thing—delivering an unforgettable experience,” says McFall. You can feel it in the room. This is a level of service one can taste in the food, taste in the drink and feel in the toasty, fire- lit house. Enjoy this seasonal menu Monday through Saturday and try the all you-can-eat gourmet brunch on Sunday.
BEET CARPACCIO MAKES 2-4 SERVINGS Beet Carpaccio is a simple, yet decadent dish. With just a hand-
ful of pretty basic (and mostly raw) ingredients, it’s easy to create a colorful, delicious and healthy dish that’s sure to please your guests’ palates and eyes. Simply start with the ingredients listed below.
½ large yellow beet 4 quartered baby red beets
½ bunch watercress (hydrocress) 2 slices of baguette 2 tbsp of goat cheese Drizzle of balsamic reduction Drizzle of E.V.O.O. Salt & pepper to taste
First, clean the beets with a towel or sharp knife. Cook the beets al dente in hot water with a splash of white vinegar and a pinch of salt. Chill the beets before peeling them. Slice them as thinly as pos- sible with a French mandoline (or the sharp blade of a food proces- sor). Lay the slices of beets in a thin layer on a serving dish. Drizzle with the balsamic reduction and extra virgin olive oil. Top the beets with the watercress. Sprinkle with salt and pepper to taste. Place the goat cheese on top of the beets, creating a white frame around the greens. Garnish with baguette slices, serve and fall in love.
austinlifestylemagazine.com 73
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92