In addition to the daily activities at Lake Austin Spa Resort, we offer special programs and events to enlighten, entertain and excite. These outstanding programs are offered exclusively to overnight guests with no additional fees.
We provide opportunities for you to learn from award winning chefs and other experts in our unique casual environment. This fun and informative program on all things culinary is offered the second full week of every month. Take a look at some our guest chef recipes.
“Food should be exquisitely prepared as nourishment for both the body and the spirit.”
— Beth Pav
Beth Vlasich Pav grew up in a family where the kitchen was a center of activity and food was a primary vehicle for conversation, experimentation and delight.
After beginning her career as a TV and video writer and producer, a two-month European journey became a culinary catalyst that changed the course of Pav’s life.
Pav graduated from the L’ Academie de Cuisine and the Culinary Institute of America and trained under some of the nation’s top chefs. Later, she opened “Cooking by Design Culinary Studio,” located in the idyllic setting of the Texas Hill Country, as a home base for her range of offerings.
In addition to being a celebrated chef, Beth Pav is a renowned Culinary Instructor, Food Stylist, Recipe and Menu Developer, Writer, Public Speaker and Consultant. Her popular Online Journal and print articles are enjoyed by thousands of enthusiasts who rely on her gastronomic, lifestyle, and adventure-travel stories to inform them on creative ways to satisfy a variety of appetites. She is also the President of Les Dames d’ Escoffier of Austin and is working on an upcoming cookbook.
Eric Asimov will be taking over our demo kitchen for a fun, informative and engaging wine pairing course.
Eric Asimov is the chief wine critic of The New York Times and the author of “How to Love Wine: A Memoir and Manifesto,’’ published by William Morrow, and “Wine With Food: Pairing Notes and Recipes From The New York Times,’’ written with recipes by Florence Fabricant and published by Rizzoli. His weekly column appears in the Food section of The Times. Naturally, he is on Twitter and Instagram, too, @EricAsimov. A collection of his columns is included in “The New York Times Book of Wine,’’ published by Sterling Epicure. Before he started writing full-time about wine in 2004, Asimov wrote primarily about restaurants and food. He created the $25 and Under restaurant reviews in 1992 and wrote them through 2004. He is a co-author of five editions of The New York Times Guide to Restaurants, and published four editions of “$25 and Under: A Guide to the Best Inexpensive Restaurants in New York.’’
Sweet and Savory Bread Puddings
Valerie Gordon is a celebrated chocolatier who has been recognized in Food & Wine, Bon Appétit, and Saveur, served as a guest judge on BRAVO’s “Top Chef: Just Desserts “and FYI’s “Man vs. Child, “and appeared numerous times on The Food Network and The Cooking Channel. She co-founded Valerie Confections in 2004 with her life and business partner Stan Weightman, Jr. as a tiny, family-run business with just six flavors of chocolate-dipped toffee. Now a top chocolatier in the country, her business has grown exponentially with a full line of chocolates, petits fours, handmade preserves, cakes, pies, and pastries all incorporating the very best ingredients and offering a delicious spin on the unexpected. In addition to her flagship shop in Los Angeles’ Silver Lake neighborhood, she also celebrates her savory side with contemporary Californian, French inspired breakfast and lunch fare at her two cafes and bakeries in Echo Park and downtown’s Grand Central Market. She wrote and styled her first cookbook, Sweet, which was a James Beard finalist.
Join local favorite musician, Kimmie as she cooks up some delicious recipes and shares some stories and songs.
Singer-songwriter Kimmie Rhodes is a native Texan who calls Austin home. Kimmie’s multi-platinum selling songs have been recorded by such stellar acts as Willie Nelson, Wynonna Judd, Trisha Yearwood, Amy Grant, CeCe Winans, Joe Ely, John Farnham, Waylon Jennings, Peter Frampton, Mark Knopfler and Emmylou Harris. A creative and prolific artist, she has recorded and released a total of sixteen solo CDs, written and produced three musical plays and a catalogue of hundreds of songs, and published a novell/cookbook.
Michael Fracasso is a genre-crossing artist incapable of repeating himself. His critically acclaimed work includes nine distinctive solo CDs, recorded duets with both Patty Griffin and Lucinda Williams, an epic reinterpretation of John Lennon’s “Working Class Hero,” and memorable tributes to Woody Guthrie, Mickey Newbury and Townes Van Zandt.
Jennifer Clair is a culinary-instructor and the founder of Home Cooking New York, a recreational cooking school in New York City. Before launching the school in 2002, she honed her editorial chops as a former Food Editor at Martha Stewart Living and the Recipes Editor at The Wall Street Journal. She graduated from the Institute of Culinary Education in 1998 on a full James Beard Foundation scholarship. She is the author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (2018), a cookbook based on the best-selling class at her cooking school. She lives in the Hudson Valley, NY.
Jennifer Clair is a culinary-instructor and the founder of Home Cooking New York, a recreational cooking school in New York City. Before launching the school in 2002, she honed her editorial chops as a former Food Editor at Martha Stewart Living and the Recipes Editor at The Wall Street Journal.
After teaching for 15 years, she returned to her writing roots and published a cookbook that offers a visual encapsulation of the best-selling class at her cooking school: Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (2018). Branded a “terrifically helpful guide” by Publishers Weekly, Jennifer relishes the opportunity to travel the country and spread her “you can do it” cooking gospel, refined over years at the helm of her NYC kitchen classroom. She lives in the Hudson Valley, NY.
Nathan Mayes is chef and partner at Paloma. Growing up in Austin and Santa Fe, Nathan worked in several acclaimed restaurants in both cities, as well as in New York. Nathan loves and respects Mexican cuisine and values the integrity of ingredients and the craft of cooking from scratch.
Paloma is a vibrant Mexican-inspired restaurant and bar. Chef Mayes has created a menu of lively, modern dishes. Some are authentic recipes and some are fresh interpretations of Mexican cuisine.
Sarah Carey is Food Editor of Martha Stewart Living. In addition to developing recipes for stories in the magazine, she shares her passion for cooking and her deep fund of knowledge about food on Martha Stewart Living Radio on SIRIUS channel 112 and XM Radio 157 and on MSLO television programs including the Emmy-winning daily, nationally syndicated television series, “The Martha Stewart Show.”
As a co-host of the weekly cooking series “Everyday Food,” Sarah shares useful tips and recipes for creating mouthwatering meals that are as simple as they are delicious.
Growing up on a commune in Woodstock, NY, Sarah was exposed to a variety of diverse foods and cuisine types at an early age. After receiving a bachelor of fine arts in photography from the School of Visual Arts in New York City, Sarah was drawn to her real passion: cooking. She received her formal training at the Culinary Institute of America in Hyde Park, NY. Before joining Martha Stewart Living Omnimedia in 1999, she worked as a Recipe Developer for cookbook writer Barbara Kafka and former New York Times food columnist Molly O’Neil.