Driving from the airport to the InterContinental Stephen F. Austin Hotel in the heart of Austin, Texas, gave us the opportunity to see the fantastic architecture of the capital of Texas. Austin has blended the old with the new and it’s comfortable and inviting.

The hotel is a historic Austin icon in the midst of a culturally vibrant city. For us, we discovered the food of Executive Chef Patrick Newman.

Raised in Louisiana, Chef Newman developed his interest in cooking being surrounded by the women of his family who had a passion for food. Patrick credits both Grandmothers, for introducing him to the culinary arts and love of the kitchen.
In 1999 Chef Newman graduated from Johnson and Wales University and then went on to pay his dues. He served as Executive Sous Chef at the Four Diamond Mills House Hotel in Charleston, SC. Having eaten many meals there, I’m sure that was an exceptional learning opportunity.
Newman returned to Louisiana in 2002 as Executive Sous Chef at the Hotel Monteleone in the French Quarter of New Orleans, another outstanding dining establishment.
Moving to Texas in 2003 for other impressive positions, Newman was hired in 2009 as Executive Chef of the InterContinental Stephen F. Austin in Austin. He works to create a menu to showcase market-driven seasonal fare.

We hope you enjoy this recipe as much as we do.
Big Blend Magazine

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards