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.
When Sara Moulton kicked off her sixth season as host of public television’s “Sara’s Weeknight Meals,” in 2015, it was the latest milestone in a storied career that stretches back more than 30 years. A protégée of Julia Child, Sara was the co-founder of the New York Women’s Culinary Alliance, 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.
Sara is the author of several cookbooks including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005) and Sara Moulton’s Everyday Family Dinners (2010). In March of 2016, Sara released her latest book, Sara Moulton’s Home Cooking 101: How To Make Everything Taste Better, a cookbook and teaching manual aimed at making readers more confident and efficient in the kitchen. She is also the author of the Associated Press column “Kitchen Wise.”
A teacher at heart, Sara’s mission has remained the same for decades — to help the home cook land a tasty dinner on the table every night.
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.
We’ve all heard of spa food, which can sometimes mean as little fat and calories as possible. My menu focuses on showcasing simple–but insanely brilliant techniques–for eating a little bit healthier at home, that way you still have incredibly delicious food but can feel great about eating it.
As the Deputy Editor at FOOD & WINE, Justin tests and develops hundreds of recipes a year for the magazine, foodandwine.com and other digital projects, and their branded cookbooks. He has also tested and developed recipes for Real Simple, Instyle and All You magazines. Justin teaches wonderfully oddball kitchen hacks—including peeling hard-boiled eggs with a spoon and, making perfect cake layers using dental floss—in a video series, Mad Genius Tips.
Justin joined FOOD & WINE in 2010 as an Assistant Event Coordinator, helping produce the FOOD & WINE Classic in Aspen. Before joining FOOD & WINE, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City.
Justin appears regularly on NBC’s Today Show and has represented FOOD & WINE on The Meredith Vieira Show, FOX 5’s Good Day NY and VH1’s Big Morning Buzz Live, among others.
Amir Hajimaleki, Executive Chef and Owner of District Kitchen & Cocktails and Oasthouse Gastropub, comes from a strong line of cooks. His middle eastern heritage combined with diverse experience has helped him both as a chef and restaurateur. At Oasthouse, Amir and Ali focus on European elevated pub cuisine with a Texas spin – combined with a large variety of craft beers and truly craft cocktails while keeping the
philosophy of supporting local farms and businesses.
Rough Creek Lodge has received innumerable accolades since opening its doors in 1998, and much of its success is attributed to Executive Chef Gerard Thompson. In fact, Thompson was the first employee hired at the Lodge in 1997, reflecting the Lodge’s commitment to culinary excellence.
Since being named Executive Chef and Food and Beverage Director, Thompson has risen to the top, not only in Texas but in the U.S. as well. The prestigious James Beard Foundation tapped Thompson as a rising star chef in the 21st century. In 1999, he also had the honor of cooking for the James Beard Foundation Awards Dinner. In the Dallas/ Fort Worth Zagat Survey, Rough Creek Lodge was the only restaurant to receive scores of 29 for food, décor and service (out of 30). Gerard and his culinary team have also received the prestigious DiRôNA award from Distinguished Restaurants of North America, been named to the top 50 hotels in North America (26th) and 88th in the world from Condé Nast Traveler reader poll and the MOST OUTSTANDING LODGE IN NORTH AMERICA” by CONDE NAST JOHANSENS.
The Bellwether’s eclectic New American menu takes inspiration from Co-Owner and Executive Chef Ted Hopson’s nostalgic memories of cheerful family meals. Growing up in a large Italian household in the Los Angeles suburbs, he developed a reverence for food at an early age, assisting his Italian-born grandmother in the garden and kitchen practically as soon as he could walk.
Tracy Wood Anderson began her cooking career early, showing a natural gift for food. She was only five years old when her parents came home to find a completed lime meringue pie and a spooked babysitter pointing to Tracy saying, “She just did it, I didn’t have anything to do with it!” She’s never looked back. Tracy went on to receive a BA in Studio Art from Scripps College and a culinary degree from the California Culinary Academy. Following her studies she spent 15 years working alongside her husband at his family’s winery, S. Anderson Vineyard.
Over the past twelve years, Woodhouse Chocolate has earned the respect of its peers as well as the regard of the press. Appearing in magazines such as Martha Stewart Living, Saveur, InStyle and several times on Oprah’s O list, Woodhouse has also been names first in the country by Consumer Reports. Most recently, the Huffington Post gave Woodhouse the distinction of the best chocolate shop in America.
Sandra Gutierrez is a food personality, expert on the subject of Latin American cuisine, a journalist and a food historian. Her work has been published in The Oxford American, People in Español, Cooking Club of America, Cooking Pleasures, InStyle, USA Today, NBCLatino, Mamiverse, FOX Latino, Southern Living, and in newspapers across the country.
She’s is credited with discovering a new culinary movement and her book on the subject matter, The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America & The American South, is on exhibit at The Smithsonian Museum in Washington DC.
Her other books: Latin American Street Food; Empanadas: the Hand-Held Pies of Latin America, and Beans and Field Peas, A Savor the South Cookbook have received rave reviews from both that national and international press, including The Boston Globe, Wall Street Journal, and The New York Times.
Recognized as a leading expert on Latin food, Sandra has presented at the International Association of Culinary Professionals (IACP), and for Book and Food Festivals across the country. She is a regular judge for the James Beard Awards.