Fundraiser Event & Tortilla Soup

Family, Friends, and Fans of Dutch Lovin’,

I’ve been given the opportunity to lend my culinary skills to Austin Achieve Public Schools, a tuition-free, open enrollment public charter school preparing East Austin youth to attend and excel at top universities. In early November, they are hosting a fundraiser called “Maze”, an interactive event presenting culinary artists and mixologists from Austin. The event will include a maze, where visitors will navigate a series of rooms featuring a seven-course, bite-sized tasting. To learn more about tickets and sponsorships, please click here.


As a featured chef, I will be sharing my popular Tortilla Soup. This is an event you do not want to miss. Not only will your purchase of a ticket go to a great cause, but you will get to eat my Tortilla Soup, too. People have begged for this recipe and/or faked being sick just so I would make it for them. If you are one of the lucky ones, you have tried this hearty soup before. I am so excited to have the opportunity to give back to the Austin community and I hope to see your face there!

DL's Tortilla Soup

Photo Credit: Jerrid Williams


Shrimp Bisque

Hello, Blogosphere. Oh, how I have missed thee. Sometimes life just happens and certain things have to go on the back burner. Among many big/recent changes in my life, I have recently taken on a new job/project that I am excited to be a part of. However, carrying a full-time and part-time job is very time consuming.

Regardless, I am excited to be blogging today. Today is a special day, because I am blogging. Now that I have adjusted to my new/crazy schedule, I think I can blog a little more often than every 3 1/2 months.

Also, I have an exciting food project coming up in about 2 weeks at a new art gallery opening up here in Austin. I don’t want to give too much away and I don’t have all the details yet, but more to come on that later.

With the crazy weather that we have been having in Austin, I figured it’s still not too late to post a “soup”. This shrimp bisque has helped me win friendships (Kevin, that’s you). Serve this up with toast points, because the broth is so good that you will need something to soak it up. Happy cooking, friends!


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Watermelon and Cucumber Gazpacho

Kyle happened to bring home this amazing seedless watermelon the other day. He found a man on the side of the road selling them off of the back of his truck. Cucumbers were on sale this week, 3 for a dollar. This was definitely something we were not going to pass up.

Today, I was out and about and it was really hot outside. I had to make a quick trip to Central Market and came up with the idea to make some refreshing Gazpacho. Since I already had the watermelon and the cucumber, making this decision was obvious. So, I picked up the rest of my ingredients: a serrano chile, some fresh dill, cilantro, and feta cheese.

This recipe is super simple to make. All you need to make this Gazpacho is a blender. Also, this is a very light meal; I suggest serving it as an appetizer or snack. If you are serving it immediately, it would be best to have the watermelon and cucumber already cold.

Since this is a dish that doesn’t require any heating or cooking, it is best served in a cold dish. Set your bowls in the freezer ahead of time. Rinse the bowls before putting them into the freezer to make them extra icy (just like beer mugs or pint glasses at a bar).

If you don’t want to serve it right away you can let it chill in the refrigerator. Enjoy!