L’Oca d’Oro invites our friends and mentors from Austin and beyond to join us in the kitchen on the first or second Monday of every month starting again in September ’23. Come taste what Chef Fiore and our guest Chefs will be preparing this year.
In ten dinners this past season, we were able to raise almost $50k for Lilith Fund thanks to your support! This year, we will be raising money for Good Work Austin as they launch an ambitious Culinary Training Program to teach life skills, cooking techniques and hospitality steps. Trainees will come with partner non-profits that work with children aging out of foster care & residents of supported living facilities.
This special series arose from our desire to build even closer bonds with Austin and our bar and restaurant community after the isolation of the pandemic.
Monday, March 4 6-8PM; Osei “Chef Picky” Blackett, Ariapita (Brooklyn, NY)
Born and raised in the Caribbean isles of Trinidad and Tobago, he migrated to the US at the age of 20 to hone his culinary talents and pursue his passion for cuisine.
20 years later, Osei is one of the most sought-after West Indian Chefs in New York City. He has cooked in kitchens across the US including for the Mayor of NYC at Gracie Mansion and dinner at the United Nations.
Osei is the Owner of Picky Eaters Restaurant & Ariapita Restaurant. We met when Chef was in town cooking at Canje and came by for December’s Paisano and decided that we needed to get him back here as soon as possible.
Sara Hauman, Tiny Fish Co.’s founder, has always been food-obsessed. Spending time working in Spain at the famed restaurant Asador Etxebarri cemented Sara’s belief that sharing food is at the heart of all human connection.
Sara’s curiosity in the kitchen and experiences at a broad range of restaurants has led to an eclectic perspective on cooking. Her feeling that being the tiny fish in a big pond is a more exciting way to live inspires her adventurous offerings.
Working nearly two decades in restaurants and garnering many accolades, including James Beard nominations, Sara has made it her mission to bring the same values of sustainability and quality she stands by in a professional kitchen to the retail world.
Monday, June TBD 6-8PM; Reem Assil, Reem’s (SF,CA)
In 2010, the dream of Reem’s was born at the doorstep of a street corner bakery in Beirut, Lebanon. The scent of za’atar, yeasted bread, and sweet orange blossom syrup right out of the oven and the sounds of laughter and chatter in Arabic all around me conjured up memories of my childhood and my yearning to create home and community in the United States.
It was in watching the bread flying out of the oven, literally into hungry people’s hands, and witnessing the life inside those bakery doors despite the political turbulence outside of them that I realized my people are masters of bread and hospitality: the lifeline of our history and what has kept us resilient over many generations despite colonization, war, drought, and famine in the Arab world.