Daily Archives: 04/26/2011

(Community Matter) After emailing city manager Marc Ott recommending that the city auditor perform a review of the procurement process around the Holly Power plant, I received the following message from Rudy Garza:

I am Rudy Garza, Assistant City Manager and responding on behalf of the City Manager to your message below.  During the initial solicitation several issues and concerns were identified.  As a result, the proposals were all rejected and the solicitation was re-bid.  The evaluation matrix was recalculated with a greater emphasis on cost.  Additionally, a new evaluation panel was formed, and finally, I personally reviewed the final evaluations.  While there is understandably questions regarding the price changes, I can assure you the process has been carefully monitored and fair.  Finally, please see the attached memo from TRC.  Apparently it is the media that has stated that the former Mayor is part of the team, as TRC states that he is not and has not been on their team.  Thanks

Rudy Garza

Seems a little ridiculous to punt my recommendation to the person who’s department I recommended be independently reviewed by an auditor. Rudy included a copy of an email from Mike Holder of TRC Solutions clarifying that Mayor Gus Garcia “is not and has not served as a consultant and/or lobbyist on any past, current or future solicitations including the Holly Street Demolition contract currently pending before the City of Austin.”

I agree with today’s AAS editorial

(Community Matters) Fusebox Festival 2011 – musicians, chefs & bartenders collaborating on an evening. Last night’s Digestible Feast, Eat.Drink.Listen was created by Composer Graham Reynolds, FINO Exec Chef Jason Donoho and Mixologist Josh Loving. Of course Digestible Feast manager Hank Cathey and FINO general manager Brian Stubbs had a lot to do with the evening.

First course: an Avacado Fattoush Salad (with radish, cucumber and crispy pita) served with a White Girl cocktail (pisco, combier triple sec, lemon and tenneyson absinthe), and accompanied by The Cure.  The chef had an added challenge adhering to Graham’s vegan principles; as I’ve learned this is nearly always a welcome challenge by chefs and among the best, always yields great results – in this case using the radish, cucumber and crispy pita to achieve the texture and substance for a ceviche (was the chef’s first thought given the already selected music and cocktail).

Second course: Harissa Glazed Vegetables (quinoa, carrot-saffron puree & eggplant), Sloe Ryed (a nontraditional manhattan – equal parts – of michter’s rye whiskey, sloe gin, bonal vermouth and px sherry – going for equal parts to meet the composition’s simplicity & clarity) accompanied by Rejected Beauty. This was my favorite in all senses – Graham’s original composition (all 3 were original and selected from 6 he submitted to the mixologist and chef) a richly classic, clean & crisp movement accompanied by a bass and drums.

Dessert was a Conconut Panna Cotta, served with a Blood & Sand (grouse scotch, orange juice, cocchi vermouth and cherry heering) and accompanied by Graham’s Spanish Spy Movie. All three were fun and explosive

My friend Sonya Cote, chef from Eastside Showroom, was at the dinner. She’s the guest chef for tonight’s Delectable Feast at Springdale Farms.

Springdale Farms hosts Chef Sonya Cote of East Side Showroom, sound engineer and Foley artist Buzz Moran, and musician and composer Ben Webster AKA Butcher Bear as they mic and mix the entire process, from food prep to the sighs and moans of satisfaction, creating tantalizing tastes for the ears. Chef Cote’s feast will feature only locally sourced, happily raised produce and meats. Locavores and sound nerds unite!

Tonight won’t be vegan. Sonya told me she’s already deboned ferral hogs – there’ll be one per table. Tickets still available. After, surprise at the Marfa Public Radio sponsored Late Night at Seaholm