Hudsons on The Bend 3509 R.R. 620 Austin, TX Phone: 512-266-1369 Fax:512-266-1399   WELCOME|MENU|CHEF|RECIPES|MAP Chef/Owner Jeffrey Blank Chef Jeffrey Harrison Blank has owned Hudson’s on the Bend Restaurant in Austin, Texas since 1984. Before that, he owned and operated The Wineskin Restaurant in Aspen, Colorado. Blank received his culinary education at the Hotel and Restaurant School at Oklahoma State University. He has received the Conde Naste Traveler Magazine Distinguished Restaurant Award, was nominated for the “Tribute to James Beard”, was Celebrity Chef for the 1993 Texas Food and Wine Festival, served on a panel for the 1994 Texas Food and Wine Festival . In 1996 and 97 Blank won the People’s Choice Award at the Texas Wine and Food Festival in Austin. In April 2002 the Texas Wine and Food Festival named him Who’s Who in Texas Wine and Food. He has been featured in The New York Times, M Magazine, Gourmet, Domain, Texas Monthly, Cooking Light, Spirit, Bon Apetite, Chef’s Magazine, Southern Living, Better Homes and Gardens and The Chicago Tribune. In September of 1994, Hudson’s was named “One of the 1994 Award of Excellence Winner” by Wine Spectator Magazine. The restaurant’s most distinguished award was Food Editor, Mimi Sheridan and Conde Naste’Traveler Magazine’s naming of Hudson’s as one of the “Top 50 Restaurants in America.” In 1992, Blank began marketing a line of sauces under the name of Hudson’s on the Bend Gourmet Sauces. All of the sauces were developed at the restaurant and were designed to be used as finishing sauces for meats, poultry and fish. They are top quality and are produced at the restaurant by Blank. The sauces have been featured in the Texas Parks and Wildlife Christmas Catalogue and are carried in many Gourmet Food stores in Texas and nation-wide. Hudson’s on the Bend is the hands down winner of the most romantic restaurant in Austin. Located west of the city in a restored rock ranch house, the restaurant features beautiful herb, flower and vegetable gardens and open air dining on the patio or in the newly installed Garden Gazebo. Blank has dubbed the Food at Hudson’ as Texas Hill County Cuisine. Wild game such as venison, quail, pheasant, duck ,rabbit, wild boar, ostrich, and rattlesnake are smoked in the rock smokehouse or grilled over pecan wood. Seafood is also regularly featured. The award winning kitchen is noted for its creative sauces to accent the food. These innovations include fresh fruit game sauces and novelle Southwestern sauces like Tomatillo White Chocolate Sauce atop Grilled Swordfish, or a Mango Jalapeno Aeoli with a hot and crunchy trout. Cooking classes are offered twice a month and have proven to be the creative challenge that keeps the menu fresh and exciting. Blank has just completed a new cooking school venue an eighth of a mile from Hudson’s featuring an outdoor kitchen with a beautiful Lake Travis view (weather permitting) or an indoor kitchen featuring an open hearth fireplace/grill, German style smoker, and antique cafe stove. “Cooking Fearlessly and Other Adventures from Hudson’s on the Bend” the long awaited cookbook from Blank et al at Hudson’s on the Bend was published in 1999. Blank is currently writing book number two entitled “Fired Up, more Recipes and Adventures from Hudson’s on the Bend”. With distribution by Ten Speed Press, this book is due out in the fall of 2005. Since the publication of his first book, Chef Blank has appeared on The Food Network numerous times on Ready Set Cook, Extreme Cuisine as well as other programs and has a weekly cooking show on News 8 Austin the local Time Warner All News Program. Chef Blank’s newest restaurant, Ocotillo, in Lajitas, Texas (lajitas.com) opened to rave reviews in November 2002. Lajitas Resort located on the Rio Grande River in the vast Big Bend of Texas is home to Chef Blank’s new Chihuahuan Dessert Cuisine. Venison Chili topped with a Jalapeno Cheese Cowboy Biscuit and baked in a tin cup, Bone-In Cowboy Cut Rib eye grilled and topped with a West Texas Cabrito Enchilada and a Mole Sauce, 1/2 Free Range Chicken smoked and topped with Tequila Prickly Pear Glaze, Smoked Quail, dipped in a Mescal and Honey Sauce, Hot and Crunchy Trout with a Texas Peach and Jalapeno Sauce, and a South of the Rio Grande Chocolate Sueno are some of the menu offerings at this Ultimate Hideout spot. Ocotillo was awarded the AAA Five Star Rating in 2004. hudsonsonthebend.com cookingfearlessly.com WELCOME|MENU|CHEF|RECIPES|MAP © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Hudsons on The Bend and remember to use your American Express Card.