Thursday, March 15, 2018

Saving the Best for Last

Wednesday was my last day in Austin, so I made the most of it. I spent the morning working from one of Austin's newest hotels, Hotel van Zandt. Between their lobby (left) and the coffee shop, Café 605 (bottom right), I was in design heaven. It's a great blend of super fancy yet relaxed.
On my way to a panel about the United Nations Sustainable Development Goals, I stopped by the World's Longest Cheese Board, presented by Wisconsin. It was so cool! They had samples of more than 100 cheeses made by 50 cheese makers from Wisconsin, along with a bloody Mary bar, crackers, and veggies.
It was so fun to try all the cheeses - ones I had heard of and ones I hadn't. There were spreads, curds, cave aged, and everything in between. The best part (besides getting to eat your fill of delicious cheese) was that they gave you a little personal backpack complete with a cold pack to bring cheese with you to your next panel.
After working from my hotel in the afternoon, I headed out for dinner at Guild, the place I had heard about from a local food blogger earlier in the week. It did not disappoint. At first I was a little bummed that the only reservation I could get was at 5:30 for a party of one, but it turned out perfect. The restaurant was practically empty when I got there, so the staff was extra attentive and friendly - and the lighting was perfect for photos. I started off with the ceviche in cucumber & Thai lime soup with morita chili and avocado. It was on par with the ceviche I've had in Costa Rica - fresh and amazing.
The ceviche was pretty substantial, so I had a starter as my main. I picked this dish of coconut prawns and gnocchi parisienne. When it came I was a little freaked out because I hate olives, but it was so delicious and I had no problem eating around them. The gnocchi was particularly amazing, melting in the mouth at every bite.
Because I went light on the meal, I had plenty of room for an incredible dessert. (Also, whenever I see a pastry chef listed on the menu, I try to save a little room.) I went with my waitress' suggestion of the Crème Plombieres Gianduja with blackberry ice cream, hazelnuts, and whey caramel. I had planned to take a delicate bite to show you the inside of the chocolate column but it disappeared before I got the chance to snap a photo. Thanks for stopping by! 

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