Texas Monthly's First Look
“The desserts at Vixen's Wedding are devilishly complex and decidedly East-meets-West, like this rum-spiked crème brulee, which has an Indian matta rice base, a torched topping of the seductive dark palm sugar called jaggery, and fresh mango, all set off by a mango sorbet on the side. The pretty dusting of red? That’s beet powder.”
“Of course, we will have traditional flatbreads,” says Duplechan, “but I’m also really excited about our Indian-spiced sourdoughs, because they show that Goan cuisine is such a blend of European and Indian traditions. This one has turmeric, orange blossom, fennel, and coriander. The wheat comes from Barton Springs Mill [in Dripping Springs]."
Patricia Sharpe