{"id":35537,"date":"2018-10-19T09:13:00","date_gmt":"2018-10-19T13:13:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35537"},"modified":"2022-05-11T06:14:49","modified_gmt":"2022-05-11T10:14:49","slug":"texas-queso-festival","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/texas-queso-festival\/","title":{"rendered":"Exploring the Texas Queso Festival"},"content":{"rendered":"

I<\/span>t\u2019s not the state dish of Texas\u2014that would be chili\u2014but queso is so revered in Austin that it has its very own festival.<\/p>\n

\u201cWe decided the city needed to celebrate the magical melted cheese phenomenon that is queso,\u201d says Adi Anand, who launched the event\u2014called Quesoff\u2014with his friend James Moody after \u201ca few whiskies too many\u201d in 2011.<\/p>\n

The festival celebrates the concoction in all its iterations. Unlike queso fundido, its south-of-the-border inspiration, \u201cqueso in Texas tends to be more free-flowing and open to interpretation,\u201d says Anand. At Quesoff, Austin chefs and laypeople alike duke it out in a cooking competition yielding creative twists: Think queso gelato, mezcal queso, tandoor queso, and even vegan queso.<\/p>\n

A recent transplant to the Lone Star State, I flocked with the crowds to a Quesoff last March. There, I ran into Aaron Franklin, pitmaster and owner of Franklin Barbecue, who entered a chile de \u00e1rbol\u2013spiked version with Jack cheese, poblano crema, and bits of fried brisket.<\/p>\n

\u201cTexas queso is a trashy version of fundido,\u201d Franklin says. \u201cI mean that in a good way\u2014I want to eat it while watching football, sitting around with friends, drinking beer.\u201d<\/p>\n

\u201cQueso is the people\u2019s food,\u201d says Bryan Nelson, whose hirsute social organization\u2014the Austin Facial Hair Club\u2014entered its own dip into the competition. \u201cThe best versions have either government cheese or Velveeta.\u201d While the club adhered to that tradition, they also added an ungodly amount of incendiary ghost, habanero, Fresno, and jalape\u00f1o peppers; dried scorpions (\u201cThey add fear,\u201d Nelson says); and shredded red pepper threads (\u201cThey resemble beard hair\u201d). The result was surprisingly palatable.<\/p>\n

Others trended fancier: Kevin Fink, chef and owner of local restaurant Emmer & Rye, made a \u201cblack and white\u201d queso, rendered smoky, tangy, and complex from a mix of Nettle Meadow Farm Kunik<\/a> and Italian Casatica di Bufala, with Swiss chard, smoked mushrooms, and wild onions.<\/p>\n

My favorite was the Quesocois made by former Quesoff champion Geoff Peveto of Frank, a local eatery specializing in artisanal sausage. He mixed his housemade smoked duck sausage with French Brie de Nangis and served it on toasted baguette with fig mostarda\u2014and was kind enough to share the recipe.<\/p>\n

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Quesocois<\/h2>\n
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Geoff Peveto used Artikaas Smoked Gouda and Brie de Nangis in his version\u2014if you can\u2019t find these cheeses, substitute any smoked gouda or brie style.<\/div>\n
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Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 1<\/span> pound<\/span> Velveeta<\/span><\/li>
  • 4<\/span> ounces<\/span> brie<\/span><\/li>
  • 4<\/span> ounces<\/span> smoked gouda<\/span><\/li>
  • 1\u00bc<\/span> cups<\/span> whole milk<\/span><\/li>
  • 4<\/span> ounces<\/span> smoked duck sausage<\/span> crumbled<\/span><\/li>
  • 2<\/span> teaspoons<\/span> Herbes de Provence<\/span><\/li>
  • 1<\/span> baguette<\/span> sliced and toasted<\/span><\/li>
  • 3<\/span> ounces<\/span> fig mostarda<\/span><\/li>
  • \u00bc<\/span> cup<\/span> toasted walnuts<\/span> chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> minced fresh chives<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • \u25baCombine cheeses and milk in a double boiler and heat until completely melted, stirring constantly to prevent scorching.<\/div><\/li>
    • \u25ba Add crumbled sausage and Herbes de Provence, stirring constantly until heated through. Remove from heat.<\/div><\/li>
    • \u25baServe on toasted baguette slices, garnished with fig mostarda, walnuts, and chives.<\/div><\/li><\/ul><\/div><\/div>\n
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      Explore new takes on queso at this quirky Texas festival.<\/p>\n","protected":false},"author":99,"featured_media":35541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[11],"tags":[2872,3931,1426,5974,5972,2033,6008,5973,3598],"coauthors":[191],"class_list":["post-35537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-austin","tag-cheese-dip","tag-queso","tag-queso-awards","tag-queso-festival","tag-queso-fundido","tag-quesocois","tag-quesoff","tag-texas"],"acf":[],"yoast_head":"\nExploring the Texas Queso Festival - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Explore new takes on queso at this quirky Texas festival. 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