Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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Deutsch Dealings RAISE YOUR BEER MUGS TO THE AREA'S GERMAN HERITAGE WITH OKTOBERFEST EvENTS. By zoe ekonomou If a spontaneous trip to Munich isn't in the cards, there's plenty of chances to celebrate Oktoberfest locally. Banger's third annual Oktoberfest promises four days of crazy activities and special menu items (October 15–18, 79 Rainey St., 512-386-1656; bangersaustin.com). Easy Tiger is celebrating with the release of Montecore, a Marzan-style collaboration beer with Austin Beerworks brewed specially for Oktoberfest. (September 19, 709 E. 6th St., 512-614-4972; easytigeraustin.com). But true lederho- sen-loving Central Texans will make the 90-minute drive to Fredericksburg, where the town's German roots will be cele- brated at its 35th annual Oktoberfest. With an expected attendance of 20,000, it's the largest event of its kind in Texas. October 2–4, 100 W. Main St., Fredericksburg; oktoberfestinfbg.com events Austin author Toni Tipton-Martin has one of the largest private collections of African- American cookbooks. In her new tome, The Jemima Code, she details 150 of those books and debunks the Aunt Jemima/ Mammy narrative by revealing the true role that African-American women had in creating Southern cuisine. "We see these authors as trained professionals who served as apprentices and developed culinary proficiencies by practice," she says. On September 24 at 7 pm, Tipton-Martin will lead a discussion at BookPeople. 603 N. Lamar Blvd., 512-472-5050; bookpeople.com The Jemima Code, (UT Press, $45), out in September. now reading Pages of History top: The Townsend features a rotating selection of house-made ice creams, such as blue cheese and peach with candied pecans; the Lamplight cocktail combines Wild Turkey 101 bourbon, Drambuie, lemon, and Chinese five spice. "I have always loved variety when I eat," says chef Kevin Fink, "to have a couple bites of something and be able to move on and try another new favor." Fink will emphasize that sort of variety in his new contemporary American restaurant, Emmer & Rye, scheduled to open on Rainey Street this fall. The menu will feature an interactive dim sum service and seasonally infuenced choices that will change weekly. 51 Rainey St.; emmerandrye.com // coming soon // EMMER & RYE palate pleaser ELEVATED BAR BITES The Townsend, a new high-end bar by Penumbral Strategic Ventures, has opened downtown. Designed for an upscale clientele, the dark, sophis- ticated interior—lit by an expansive window facing the Paramount Theatre's marquee—is the perfect setting for a thoughtful menu of drinks and food, as well as a live-music program (Kathy Valentine, formerly of The Go-Go's, is a partner). Justin Elliott, who manned the bar at Qui, has curated a top-notch bar menu centered on cocktails. "We're not a creative bar, but we're in the business of executing at a really high level," Elliott says. "I'd like to take as much ego out of it as possible. There's an understated quality to the menu that fts the classical design of the room." 718 Congress Ave., 512-887-8778; thetownsendaustin.com PhotogrraPhy by tyler Malone (banger's); eat your heart out PhotograPhy (townsend) 74 AUSTINWAY.com TASTE Spotlight