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When you are at work, whether it is in an office, in a field, or in a kitchen, life is simply better when you get to work with nice people.  It doesn't hurt when those nice people are really good at what they do.

We have a lot of very nice people that we work with here at Contigo, and we are fortunate to have even more nice people come visit the restaurant on a regular basis.  The folks come in the form of delivery drivers, sales people, servicemen, and all the other folks that help this operation happen.

A few weeks ago Andrew and I had the opportunity to meet and spend about 3 hours with one of these individuals.  We have gotten to know the team from Johnson's Backyard Garden (Sonya, Leslie, Jonathan) when they deliver our produce, and we love them all.  It was a great honor when they invited us out to the "garden" (if you call several hundred acres of vegetables a garden).  We met Mr. Johnson himself, Brenton, and he toured us around for the whole morning.  

We learned that the operation did literally start in his back yard about 8 years ago.  We learned that Brenton is a dedicated man that has a passion for life and for what he is doing.  We learned that he loves his family and his team very much.  We discovered Brussel Crowns, and scored a bunch of them for the restaurant.  We walked the fields and we saw where our food is coming from.  It was a wonderful afternoon, and I will let the photos tell the story from here.

The Greenhouse

Spring Onions

Lettuce

Brenton & Andrew surveying the land

A photo with Vicente, the man who makes sure everything is harvested at exactly the right time

Washing and packing the produce

Beet Washer

One year ago, on May 7 of 2011, we officially opened our doors for business at Contigo Austin, and thanks to all of our customers we are here to write about it a year later.  While we had a fairly good idea of what we wanted to create at Contigo, it is funny now to look back on what we have learned in the first year.  I figured the best way to do that would be to simply compile a list of the highlights.  I hope you enjoy relishing in (laughing at) our "learnings" (mistakes):

We started with 4 Line Cooks (including Chef Andrew and Executive Sous Chef Dave Myers)...
...We now have 10.

We did not hire a host and genuinely intended on being a "seat yourself" kind of restaurant...
...We now have a team of wonderful individuals that greet customers and run our host stand like true professionals.  Generally there are 2 hosts every night.

We did not take, nor did we plan on taking, reservations...
...We have since implemented Open Table, an online reservation system, to manage our large party reservations.

We had one fryer with 2 baskets to cook all of our french fries, crispy green beans, and any other item that needed to be fried...
...We served approximately 1.62 tons of green beans, thus requiring the addition of a second fryer (apparently people like the green beans).

We were planning on cooking every single burger in individual frying pans...
...Approximately 1 day into operation we purchased a 1 ft. x 2 ft. flat top griddle that has cooked every single one of our hamburger patties (almost 12,000... which also means our lovely pastry team has baked almost 12,000 buns).

Of course, we take all of these learnings with a grain of salt, and realize that there is a heck of a lot more that we still have to learn.  While looking back over the year I also uncovered some "fun facts" that I figured I would share.  In the first year of operation we have served:

202 different non-dessert menu items
42 different types of Charcuterie
23 different types of sausage
101 different draft beers
48 different flavors of ice cream

We have butchered approximately:

52 sides of pork
2166 chickens

We (our wonderful barbacks) have juiced approximately:

7,410 Cucumbers
18,321 Limes

It has been an incredibly fun year.  We have learned a lot about ourselves as people, as well as who we are as a restaurant.  We absolutely would not be where we are today without every single one of our employees.  We have the best team in town, and I confidently believe that.  In addition to the many people that make this restaurant happen every day there is a unique set of individuals who were here to celebrate the Grand Opening with us, and they are still adding value to our restaurant every day.  The One Year Club includes (in alphabetical order):

Chance Ramsey (FOH) - Rock solid individual and fitness inspiration
Chris Kleyla (BOH) - Extremely hard working and eager chef with a great haircut
David Myers (BOH) - Skilled and talented chef and wealth of knowledge (sometimes useless knowledge)
Emner Lorenzo (BOH) - Hardest working man in the restaurant and backbone of the kitchen
John Ritchie (BOH) - Pickle Master and King of Broil
Kara McKiernan (FOH) - Most impressive 19 year old I have ever met
Katy Rose Harris (FOH) - Impeccable charm and ability to win over every guest
Kendall Melton (BOH) - Queen of the pastries with an undying commitment to her craft
Luis Garcia (BOH) - Energetic and hardworking with a huge smile and contagious laugh
Myles Worrel (BAR) - Dependable and reliable workhorse with catlike reflexes
Rebekah Janos (FOH) - Reliable, committed, and hardworking young lady with a killer scooter
Robin Sinhababu (FOH) - Wise and witty with a keen sense for wine buying
Sonia Lopez (BOH) - Queen of the kitchen.  Enough said.
Tyreece Burton (BOH) - Started as an Extern but soon became a key component to our kitchen

While it is fun to look back on the first year it is with great excitement that we look ahead to the second.  We hope that you will be able to join us at Contigo soon.  Thank you for all of your support. 

The other day I was approached by one of our servers with the announcement, "Hey Ben, I think someone is stealing our grease."  Of course, this piqued my curiosity enough to at least meander into the parking lot to investigate.  Sure enough, there was a yellow school bus parked by our parking lot on a Friday afternoon during Happy Hour. 

I didn't care so much about the grease, but I was curious as hell.  Plus, they were taking up about 5 parking spaces.

At the bus I was introduced to a motley crew who was in town for SXSW.  It was what I can only describe as a co-operative type group of musicians, artists, and general vagabonds who were cruising through the country in a bus that runs on spent cooking oil.  The gentleman who built the system informed me that they had already circled the United States a few times without spending any money on fuel.  Amazing!

I was in awe.  I took a tour of their set-up, took a few pictures, chatted for awhile, and wished them well.

I went back into the kitchen and told Andrew it was cool that he offered our grease for this little artistic endeavor.  He promptly informed me that he had no idea what I was talking about.  I asked around a bit and quickly realized these crafty drifters had pulled off quite the heist.  They hijacked our grease right out from under my nose while I marveled and snapped photos.

Good on you boys.  I hope it gets you a little ways down the road.  But I remember your little school bus, and next time you are going to wash some dishes first.

The culprits in the act

Homemade cooking grease converter thing-a-majig

Have you ever seen the "grab bag" section at a thrift store?  A nondescript bag with "$10" scribbled on the side.  The treasures that awaited me inside that bag were endless.  As a 19 year old, birkenstock wearing, frisbee toting college kid the appeal was overwhelming.  Of course, so was the disappointment when I would rip the bag open to find a few danky t-shirts and a used up neck tie.

Well, imagine my excitement when I discovered that my local farm provided a "grab bag".  Only instead of dirty clothes it is filled with delicious, seasonal, fresh produce.  

We have the honor of partnering with Johnson's Backyard Garden for a lot of our produce.  We have gotten to know them, and absolutely love supporting their mission and partnering with them to bring all of our customers the highest quality produce we possibly can.  Naturally, I was interested in their CSA program so that I could enjoy some fresh veggies at home.  The only problem is that I am never really at home.  

To solve this problem, enjoy fresh produce, share this produce with all of our Contigo Family, and support our local farmers while doing it Andrew and I decided to enroll Contigo Austin as a JBG CSA Member.  Once a week we receive a box filled with whatever produce they have available at the time.  This box now has a special reserved spot in our walk in, and it is only allowed to be used to prepare family meal (our daily meal prepared for the staff before we open).  The only thing better than fresh produce is fresh produce prepared by a set of skilled culinary professionals, and enjoyed alongside your peers and co-workers.

While we happen to subscribe to JBG's CSA, there are numerous options in Austin.  If you like Christmas, surprises, good food, or supporting local farmers I would encourage you to look into it.  Here is a handy dandy list of local CSA's you can contact.

When I was 11 years old I started the 6th grade at Hobby Middle School in San Antonio.  Amongst all the new people I met there was one that stood out, Lisa Madrid.  Not only was she cute, nice, and outgoing.  She was the daughter of Chris Madrid.  That's right... THE Chris Madrid.  I was attending classes with celebrity... hell, royalty.  Lisa Madrid was the daughter of the Hamburger King of San Antonio.

If you have ever lived in, had family in, or spent a significant amount of time in San Antonio you will know exactly what I mean.  Chris Madrid is not only a name that is famous in San Antonio, it is iconic.  You see, one of the most original, authentic, and home grown restaurants you will find anywhere was started by this man, and it is accurately named "Chris Madrid's".  As an 11 year old boy this is an incredibly meaningful thing.

Time went by.  Lisa and I became the best of friends.   Carolyn and Chris became like an Aunt and Uncle to me and dear friends of our families.  It was over this time that I began to realize that Chris Madrid was not simply a name on a sign, but rather a man that embodied what the restaurant had come to represent in the community and the city.  There was something special about that little burger joint on Blanco Rd.  It was Chris.  The kindest, most energetic, enthusiastic, genuine, and sincere individual you will ever encounter.  His thumbprint was on that business.  While they serve one hell of a burger it would simply not be the same restaurant if Chris had not been there to wave his hand at you from across the counter and act as excited to see you as if the Governer of Texas had just walked through the door.  Chris Madrid was real.

When I decided I wanted to open a restaurant I knew exactly who I wanted to speak with.  Chris Madrid, the Hamburger King of San Antonio, invited me to his house to have dinner with his family.  He ushered me into the Society of Restaurateurs.  Later that night, as everyone grew weary of our food-centered conversation and drifted off to bed, Chris stayed up with me for hours.  We talked about concepts, dreams, passion.  We scribbled numbers on paper and hammered on a calculator.  We talked about suppliers and the importance of having the right equipment.  He reminisced about the early days when Carolyn walked out of the restaurant and stood across the street glaring at him, leaving him as the only employee to serve every customer.  More than anything I remember him telling me about how important it was to treat your staff well, as they are all you have.  He told me that if you didn't have a passion for this business that you should simply do something else.  His energy was contagious.  His passion was palpable.  

This week we lost Chris Madrid.  To San Antonio he was a legend.  To me he was a friend, a mentor, and an inspiration.  Thank you Chris.  We love you and we will miss you forever.

We will be taking an evening to celebrate our wonderful staff.  We love them very much, and every now and then it is good to just gather as a family and have some fun.

We will be back to our regular business hours on Monday, February 20.

Who is ready for Valentine's Day?  

What's that?  You aren't ready?  You haven't purchased the heart shaped box of chocolates?  What about the inflated roses?  You mean you don't even have a Valentine's Day date!?

Perfect.

Join Contigo in our first annual Non-Valentine's Day Valentine's Day Dinner.  We will be serving a special 3 course family style dinner on February 14.  

Let me do my best to explain.  Many restaurants will be moving into the "sexy mode" for Valentine's Day.  Tables for 2.  Extra candles.  Champagne for everyone.  We are moving in the opposite direction.

We will be hosting a communal dining experience.  Perhaps you are single.  Perhaps you are happily involved, but don't feel the need to "Hallmark it up".  Either way, grab your friends and dine with us on St. Valentine's Day.  We are offering you a chance to get together with good friends, possibly meet some new ones, eat some great food, and have fun... all for $35/person. 

Keep in mind, this isn't an "anti-Valentine's Day" dinner, we are simply trying to offer an alternative to those that desire one.

Here are the logistics:

3 Course Family Style Dinner

1st Course

Johnson's Backyard Garden Greens

roasted beets, apples, rainbow carrots

Pork Liver Pate

fig jam & toast

2nd Course

Roasted Dewberry Hills Farms Chicken

brussel sprouts, butter braised turnips, greens

Preserved Lemon Ricotta Gnocchi

harissa charred broccoli rabe, house yogurt, fried chick peas

3rd Course

Creme Puffs

lavender honey ice cream, chocolate sauce

$35/person

reservations accepted through Monday, February 13 via email or telephone

contigoaustin@gmail.com

(512) 614 - 2260

Alcohol, Tax, and Gratuity not included

Singles, couples, and larger parties welcome

I'll be the first to admit, while we have offered Happy Hour at Contigo since we opened, it has probably more closely resembled a "Content Hour".  As a person who loves Happy Hour, I was never truly satisfied with what we had to offer.

Recently we sat down as a team and came up with a new plan for Happy Hour at Contigo.  We are excited to launch this new menu today.  Our new Happy Hour is as follows:

Monday - Friday from 5-7:

• Reduced Price Bar Snacks
  
• $1 off Draft Beer and Wine by the Glass
  
• $6 Select Classic Cocktails
  

Tuesday:  Drink Local Tuesday featuring Cocktails w/ local Spirits & $2 Austin Beers (in addition to regular HH)

Hope to see you soon.

This is Brian Chilton.

He built every piece of furniture that you see at Contigo Austin.

Every time I take his picture he promptly asks me, "so, does this mean your going to put me on the dubya dubya dubya?"

Yes, Brian, it does mean you are going on the internet.  Mainly because I like to embarrass you.  But also because you are one hell of a furniture maker and I think you deserve a little recognition.

This afternoon I visited Brian's shop so that we could test out the new fire pit that he built us.  I am pleased to say that in addition to it looking beautiful, it works like a charm.  So, moving forward you will be able to sit in our beer garden and have a beverage while sitting around the campfire.  What more could you want as the weather drops below 60 degrees?