AUSTIN Saturdays 10-11 a.m., Talk 1370
A Presentation of Spec’s Wines, Spirits & Finer Foods
This week we catch up with Chef Lou Lambert, the culinary side of the family that has given Texas the eccentric and wildly successful hotel developer Liz Lambert. After growing up on a ranch in Far West Texas, Chef Lou was based in Austin for several years. Now home base is restaurants in Fort Worth, plus travels to teach cooking classes, plus a new cookbook coming soon. We talk about all this and more when we chat with Lou between bouts of slicing and dicing before a cooking class.
And we try to get our head around the bottle of firewater with the scorpion inside. Yes, that’s what’s visible inside each and every bottle of Scorpion mescal from way down in Oaxaca. We do a tasting of mescal with the American man who produces this one, including the finer points that separate mescal from its better-known cousin, tequila.