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.
Sarah Carey is the Editorial Director of Food & Entertaining of Martha Stewart Living magazine.
Whether developing recipes for stories in the magazine, appearing on Martha Stewart’s Facebook Lives and television programs, or being featured within wide-ranging media outlets, Sarah shares her innate cooking passion, deep-seeded food knowledge, expert techniques, and helpful tips with an audience of millions. Her experience includes co-authoring the best-selling book Martha Stewart’s Cooking School, contributing to numerous additional Martha Stewart cookbooks, and co-hosting the PBS cooking series Everyday Food. Her YouTube page, Everyday Food, has over 1 million subscribers. Her video series, Everyday Food provides simple instructional demonstrations of delicious weeknight dinners. It’s a fan favorite on social platforms and on MarthaStewart.com.
Growing up on a commune in Woodstock, N.Y., Sarah was exposed to a variety of diverse foods and cuisine types at an early age. She went on to receive formal training at the Culinary Institute of America in Hyde Park, N.Y., as well as a bachelor of fine arts in photography from the School of Visual Arts in New York City. Before joining MSLO in 1999, Sarah worked as a recipe tester for writer Faith Willinger and former New York Times food columnist Molly O’Neill.
After beginning her career as a TV and video writer/producer, a two-month European journey changed the course of Beth Pav’s life. She returned with a passion for creating the endless possibilities that begin with fresh, wholesome
ingredients. She graduated from L’ Academie de Cuisine and took additional classes at the Culinary Institute of
America. Then she opened Cooking by Design Culinary Studio in Austin, Texas, as a home base for private cooking
classes, food styling, and her personal chef service. In addition to being a celebrated chef, Beth is a renowned culinary instructor, recipe- and menu-developer, and a writer.
Michelle Michelotti-Martinez, is a native New Mexican. She is founder and creator of Eatentions, an organic, locally sustainable company specializing in culinary socials, boutique catering, weekly meal offerings, and community food events and causes.
Michelle has a combined 20 years of teaching, catering, and kitchen experience and works closely with farmers and purveyors, within the slow food movement, to source the best organic ingredients and uses her expertise and talents to create gourmet, locally sustainable dishes. She teaches both classical and unique methods to prepare the cuisine.
She has studied extensively in Italy, New York, and Los Angeles as well as locally in Santa Fe where is assisted opening a restaurant in 2016. She continually studies with expert chefs in the Albuquerque area and plans to continue her studies in New York and Europe. She is the former founder/owner of Cucina Angelica, and former co-owner/co-founder of Pasta Divina
Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He is also the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two cookbooks for Ten Speed Press: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One” (2011). Yonan was a food writer and Travel section editor at the Boston Globe before moving to Washington in 2006 to edit The Post’s Food section.
He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. He also has written about his efforts to grow food on his 150-square-foot urban front yard. His work from the Globe and The Post has appeared in multiple editions of the “Best Food Writing” anthology.
Yonan, who grew up in West Texas, spent 2012 in North Berwick, Maine, on leave from The Post to learn about growing and homesteading from his sister and brother-in-law and to work on “Eat Your Vegetables.” He is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts.
Honors & Awards:
Sara Moulton hosts the public tv show, “Sara’s Weeknight Meals,” now in its eight season, co-hosts a weekly segment on Milk Street radio, and is the author of 4 cookbooks, including most recently, “Home Cooking 101.”
Sara was the executive chef of Gourmet magazine, Food Editor of ABC-TV’s “Good Morning America,” and the host of several well-loved shows on the Food Network during that channel’s first decade.
North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food. She launched CarolinaCueToGo.com, an Online Barbecue Shack, in 2015 to make whole-hog barbecue more easily accessible.
She is the founding Executive Chef of Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn’s Hill Country Chicken. She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept.
As a sought-after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine and one of “12 Pitmasters You Need to Know Around the U.S.” She appears regularly on all the network morning shows and is a guest judge on Chopped, Beat Bobby Flay and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of four acclaimed cookbooks. Her fifth cookbook, Steak and Cake will be published by Workman in Spring 2019. She also designs an innovative line of outdoor cooking and kitchen tools, one of which is a sold-out best seller and top-rated on qvc.com
David Bonom and Marge Perry share a passion for creating great food—for magazines, cookbooks, websites, corporations and their family and friends. Together, they have developed thousands of recipes, traveled the world exploring new cuisines and techniques, thrown a lot of parties, and now co-authored their cookbook, Hero Dinners: Complete One-Pan Meals That Save the Day.
Marge is an award winning food writer, chef-instructor at the prestigious Institute for Culinary Education, and columnist/contributor for Rachael Ray Every Day, AllRecipes Magazine, Newsday and MyRecipes.com. Her writing, recipes and/or photography can be found on the FoodNetwork.com, TheKitchn.com, the New York Times, Better Homes & Gardens, Cooking Light, Eating Well, Prevention and many other publications and food sites.
David, whose culinary career began in NYC’s renowned Union Square Café, is one of only 225 chefs awarded the CCP (Certified Culinary Professionals) designation. He has catered for such notable clients as the Tisch family, Robert Rauschenberg, Bette Midler, (then) First Lady Hilary Clinton, Sotheby’s and more. His recipes have graced the covers and pages of many top magazines, including Better Homes and Gardens, Cooking Light, Fine Cooking and Eating Well. He writes many of the Weber grilling cookbooks and is the recipe genius behind many New York Times bestseller cookbooks.