Thursday night I attended the Kocurek Family Artisinal Charcuterie Summer Supper at the Swoop House. The Swoop house is on Gonzales Street in East Austin, under a canapy of lovely oak trees. The house itself is very charming, and was the perfect setting for this dinner.
The Tipsy Texans were on hand serving a lovely pre-dinner cocktail.
The passed appetizer, was the Kocurek’s famous Duck Bacon with onion marmalade on toast. I hadn’t had the duck bacon in a while, and it was as crazy good, as I remembered it.
The first sit down course was Heirloom Tomato Gazpacho Consume with Heirloom Tomato Carpaccio Salad with Roasted Tomato Vinaigrette. It was amazing. I could drink the consume every day for breakfast and be a happy camper.
As the dinner progressed, Chef Larry Kocurek described each dish, and told us from which local purveyor each component came from. It was interesting to me that all of the herbs were from Pure Luck. I’d forgotten that Pure Luck has a huge herb garden. One of the interesting things about the Swoop House, is that the kitchen is next door. The food is prepared in the commercial kitchen, then brought over for plating right in front of the tables.
The next course was a trio of Hogs head dishes – Brawn with Tomato-Ginger Chutney, Hure de Tete, with Kocurek Family Mustard, andd Cheek to Cheek Terrine with Italian Style Fruit Mustardo served with Country Bread and Kocurek Vegetable Pickles.
Most at our table seemed to like the Brawn best, but my favorite by far was the Cheek to Cheek Terrine. Larry had been trying to get me to buy the Cheek to Cheek at the Farmer’s Market, to no avail, because I’m a hog’s head coward, but it was fabulous.
The next course was my favorite, and perhaps because it was unexpected. Wild Caught Salmon cooked with Parisian style Gnocchi, Sauteed Greens. The skin on the salmon was crispy, the gnocchi was wonderful and the sauce it all sat in was amazingly flavorful.
By this point in the dinner, I was full. But it was far from over. Next up, a whimsical twist on Green Eggs and Ham. Smoked Confit of Pork Belly with Herbed Poached Eggs and Crispy Potato Hash Browns. Genius.
I ate the whole thing, and once dessert rolled around, I was done. It was gorgeous, Seasonal Fruit Tart with Ginger Beer Ice Cream, but I could only muster a taste. It was perfect but there was no room for it.
This was a wonderful evening, in an amazing setting, with about the best food I’ve ever had. If you ever have the opportunity to go to one of the Kocurek’s dinners, please do yourself a favor and sign up. It was a memorable evening.