Pasta Paisanos

L’Oca d’Oro invites our friends and mentors from Austin and beyond to join us on the first Tuesday of every month.

This special series arose from our desire to build even closer bonds with our bar and restaurant community after the isolation of the pandemic.  It also provides a way for our industry which is made up of over 70% female employees to help local non-profits, like the great people at Lilith Fund, that are struggling to mightily to provide abortion resources to all who desire them. 

L’Oca d’Oro will be donating atleast $2.5k – the approximate cost of helping one woman or childbearer obtain an abortion – or 50% of sales from each dinner.

Sarah Mcintosh, Chef/Owner (épicerie café & grocery)



L‘Oca d’Oro is excited to be working in the kitchen with Sarah Mcintosh, from neighborhood French staple, épicerie.  Raised in Louisiana, great food and wine were always a part of Sarah’s family celebrations.  

Sarah worked in Napa before returning to Austin where she had gone to cooking school and opened épicerie, where they make their own boudin and pasta, serving simple, seasonal Louisiana-inflected fare.  

She is also one of the principle engines behind The Mike & Sherry Project, which provides low-cost mental health counseling to hospitality employees.

Sara Mardanbigi & Edgar Rico, Co-Owners (Nixta Taqueria)


Hailing from Austin, Texas, Nixta is not a typical taquería. It treads a line between the super-traditional (they make their own masa & tortillas using heirloom corn from Mexico) and the unconventional (you don’t see many taquerias where duck confit stands in for carnitas).

Chef Edgar Rico, a James Beard Award winner, aims to transform the landscape of what Mexican-American cuisine can be by providing imaginative creations that are steeped in technique, history, and a maíz revolution.  

Amanda Turner, Executive Chef, & Erin Ashford, Mixologist (Olamaie)

Chef Amanda Turner is a Texas native that has spent over a decade cooking and creating in the Austin culinary community. During her tenure she has worked for many esteemed chefs and restaurants (Uchi/ko, Odd Duck, Juniper, Jester King, Tatsu-Ya) where she has done a bit of everything including pasta, pastry, whole animal butchery and more. Currently the Chef de Cuisine at Olamaie, Turner is a James Beard semifinalist for Emerging Chef, as well as the Rising Star Chef of the Year for Austin’s Tastemaker Awards in 2022. At Olamaie, Chef Turner integrates her many culinary influences and skills in a whimsical way whilst seeking to reclaim the concept of “fusion”, and continues to showcase the vibrance and depths of Austin’s flora and fauna and the versatility of modern Southern Cuisine.

Questions? or 737.212.1876