On this month’s foodie podcast, I am interviewing Todd Duplechan of Lenoir and Vixen’s Wedding. Todd’s love for food and Austin is apparent in both of his restaurant concepts and in this podcast!
Todd and his wife Jessica moved to Austin over 12 years ago and opened up Lenoir on
S. 1st Street shortly there after. Todd is heavily influenced by local farmers. He calls his cuisine “hot weather food” which basically means he likes to use ingredients that are grown near the Equator where it is hot. Austin definitely falls into that category.
At Lenoir, guests can expect a more refined dining experience where Todd and his crew create dishes that are influenced from flavors from all around the Equator from North Africa to Southeast Asia to Austin. The patio at Lenoir is one of my favorites in town and it’s dog-friendly and has happy hour every day of the week!
Duplechan’s newest concept, Vixen’s Wedding, opened this summer at Arrive Hotel at 6th and Chicon. Vixen’s Wedding is a Goan-inspired restaurant that draws it’s flavors from the Goa region in Indian. Some of our favorites on the menu are the Shrimp Samosa, Coconut Saag and Pork Ribs. If you’re curious about the meaning behind the name Vixen’s Wedding, check out the podcast to hear how they came up with the name!
When he’s not in the kitchen at his two restaurants, he enjoys dining out in Austin at local favorites like Bufalina and even gave us the deets on his favorite food truck La Hawaiina! If you’re a gin fan, you’ll be excited to know that Todd is behind the newest gin bar in town located above Lefty’s Bar at Arrive Hotels.
Be sure to tune in to the podcast and let us know what you think! You can follow all my eats around town and kitchen cooking over @natalieparamore. Slide into my DMs and let me know which local chef we should feature on upcoming episode!
Pork Vindaloo Recipe
- 8 piece garlic cloves, peeled
- 2-inch piece ginger, peeled and coarsely chopped
- 2 tablespoons coconut vinegar
- ½teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoon Kashmiri chili powder
- 2 teaspoons kosher salt
- 2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
- 1/4 cup tamarind pulp
- ¼ cup grapeseed oil
- 1 piece cinnamon stick
- 5 piece cloves
- 4 piece green cardamom pods
- 2 teaspoon black mustard seeds, crushed
- 1 cup finely chopped onion
- 1 red bell pepper, large dice
- Cooked rice or potatoes for serving
In a blender, blend garlic and ginger. Add vinegar, turmeric, cumin, chili powder and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
In a large sauté pan, heat oil. Add cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
Add tamarind and bell pepper bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Serve with rice or potatoes.