in this issue:

dishola launches new profile page for members

Ever wanted to keep a running list of your favorite dishes? Had a hankering to document Austin's best burger, or Seattle's strangest sushi? Maybe you've wanted to keep your own must-try dish-list? Now, you can do all of that - and more - on your own Dishola profile page. Design your page using one of Dishola's banner photos (or upload your own!), and add your favorite profile photo. You can personalize your page by adding information about yourself - your foodie fetishes, industry experience, and favorite eating town. Share with others via your own, unique Dishola URL (like silentmeow.dishola.com). What are you waiting for? Time to set up your profile and share the foodie love.

newsblog

Check out Dishola's NewsBlog, the latest and greatest ruminations, machinations, and other curious savories from the Dishola team. And, of course, on the NewsBlog, we invite you to post, link, comment, or just share a dish-related thought of the day with our community.

meet our latest celebrity disher

Carlos Rivero, owner of three of Austin's most popular East side eateries. Though Carlos Rivero was born in Bolivia, he usually tells people he's from San Antonio. "It's not only where I grew up, it's where I was introduced to the food business, and where I got my first restaurant job." Read more about Carlos Rivero's story on dishola.com.

meet our featured tablemate

"I'd kill a man to eat a piece of this pie," says hamburgler about the Coconut Cream Pie at The Woodland.
Editor's Note: Not suitable for children under the age of 16. And for everyone older, we DARE you not to laugh.

Check out Hamburgler's Five Favorite Dishes

• Super-Bert Quarter Pounder with Cheese at Hill-Berts Burgers, TX
• Margherita Pizza at Home Slice Pizza, TX
• Straight Plate at Maudie's Too, TX
• Coconut Cream Pie at The Woodland, TX
• Pork Tenderloin #5 at 141 cafe, IA

the local dish by Beth Goulart

At the Boggy Creek Farm market on a recent Saturday morning, Todd Duplechan, chef de cuisine at Trio at the Four Seasons Austin, did some shopping for the restaurant. He snapped up the last three heirloom tomatoes - green ones with zebra striping - that had been hiding behind a basket of greens. They looked just like the ones on the Farmer's Market Breakfast at Trio earlier that week.

With so many great dish options in Austin and other cities, choosy restaurant-goers can demand more than just top-notch dishes these days. Increasingly, they're looking for local ingredients, and savvy chefs are rising to the challenge. Beyond pleasing "locavores," local ingredients often boast better quality. Produce grown locally, for instance, can be picked when it's perfect, rather than when it's still firm enough to survive shipping, so it tends to be more flavorful.

Duplechan, a native Texan himself, has been sprinkling local ingredients throughout the menus at Trio since his arrival to Austin from New York City last year. On a typical Saturday, he hits three farmers' markets around Austin, plus two on Wednesdays. He often saves local goods for specials, but the Farmer's Market Breakfast he created is all local, all the time. It's a stylish take on simple breakfast fare, with two eggs cooked to please, smoked sausage, those heirloom tomatoes with goat cheese, and a corn griddle cake with blackberry syrup. The eggs, pigs, tomatoes, goats, corn, and blackberries are all top-quality and very fresh - and were all raised in Texas. It's available Monday through Friday and priced at a modest $10.

- Beth Goulart is an Austin-based freelance journalist. You can learn more about her penchant for eating locally in the Lonestar state on her blog, www.texaslocavore.com.

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