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Delicious Mischief Austin Feb 27th: Jack Allen’s Kitchen

IN AUSTIN: 10-11 a.m. on Austin’s Talk 1370

Talk about being ready for your closeup, Mr. DeMille. We had to be ready to do a radio show in front of Austin American-Statesman food writer (and blogger extraordinaire) Addie Broyles, so this is the show we did. We sit down in one of the hottest new and yet comfortingly “old” restaurants in town – Jack Allen’s Kitchen, open only since December. Chef Jack Allen Gilmore has been the culinary force behind more than 20 eateries over the past three decades, and we chat with him not only about that wild ride but about the comfort foods he’s putting on the tables at Jack Allen’s. Best bet from this interview: a bacon-wrapped quail appetizer that’s like, well, 1950s rumaki meets 1990s chicken wings, by way of jalapeno poppers. Any hour that includes these silly-good eats is a Happy Hour indeed.

And in our Grape & Grain tasting segment, we go looking for a glass of wine in a place most of us wouldn’t think to look: Brazil, much more famous for cocktails built on firewater, for the musical styles samba and bossa nova, for that hip-swaying Girl from Ipanema, and for being nearly naked on the beach in front of the original Copacabana. Well, thanks to the Italian-rooted Miolo family, there are some truly amazing wines being produced in several regions of Brazil these days. We talk and taste with Morgana Miolo and begin to understand why all the fuss.

Check out this week’s Delicious Mischief Recipe: Thai Basil Chicken

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