Support: The Oyster Club

The kick-off party took place at The Plant at Kyle, a dramatic architectural landmark tucked away on 17 acres of hill country just 30 miles from downtown Austin. The Plant at Kyle was designed by Lake | Flato Architects and has won several awards including the AIA 1992 Institute Honor Award. The event encouraged attendees to take a refreshing dip in the designer swimming pool at the Plant as they soaked in the atmospheric Hill Country breezes.

Fresh Texas-coast oysters from local seafood vendor Roberto San Miguel of San Miguel Seafood were in the culinary spotlight. With assistance from co-event-underwriter Ross Smith, Edible Austin magazine and local

Chef Jim Doss, San Miguel dazzled the crowd with oysters on the half-shell, oysters à la mac (cocktail sauce and Monterey Jack cheese), oysters Rockefeller and smoked oysters on skewers. Gulf shrimp and freshly caught red snapper were also prepared for the non-oyster lovers in attendance.

Local spirits were in abundance as well, featuring Tipsy Texan mixologist David Alan serving up his signature Oyster Club cocktail (a perfect pairing for the feast made with Texas's own Treaty Oak Rum) and Paula Angerstein mixing Paula's Texas Orange and Lemon with local fave Savvy Vodka. Another perfect pairing with the oyster feasting were selections from Saint Arnold Brewing Company. Dr. Oolong himself, Jeffrey Lorien of Zhi Tea, served a special blend of iced tea from their fabulous tea bar as well. To top off the evening, delectable desserts were provided by Rude Mechs company member and gourmet caterer Leilah Stewart. The music for the event was provided by DJ Manateeman and included a five-minute preview remix of the new Rude musical, I've Never Been So Happy!

We celebrated the end of tax season and toured one of Austin’s most remarkable monuments to consumer culture gone awry! The Cathedral of Junk stands as one artist’s testament to the excess and waste of our consumer culture. Approximately 60 tons of junk are assembled to form the cathedral itself.

We gathered to celebrate the end of rendering to Caesar all that is Caesar’s and eat, drink and be merry in the shadow of one man’s tribute to materialism and waste! Fresh and tasty trailer food was featured from Austin’s Little Sub Trailer chef Jeannie Gigliotti. Local heroes Mark and Matt Seiler of Maine Root offered up their fair trade, organic root beer. Dr. Oolong was back on tap with a special blend of Zhi tea. And Paula Angerstein of Paula's Texas Spirits served up a “trashcan” cocktail sure to stimulate our imaginations. Rumors abounded about a “special” keg of South Austin beer. Members enjoyed all to the live musical magic of La Strada. Our thanks to Marla Camp of Edible Austin for coordinating the tastebud-awakening delights for the evening.

Oyster Club members enjoyed wine, dolmas and this beautiful and wild film in the comfort of the Austin Film Society’s Austin Studios Screening Room. Not really a film as such, but a “from the hip” documentary “capture” of the Performance Group’s legendary 1969 staging of Euripides’ THE BACCHAE. Hugely controversial amongst audiences and critics alike. Nudity (a lot of nudity), ritual performance, dance, audience interaction, all directed by Richard Schechner and filmed by Brian De Palma. Rude Mechs presented and led a post-viewing discussion. Most members expected more nudity.

Oyster Club members enjoyed an evening with Austin’s own Deborah Hay. Ms. Hay works at the forefront of contemporary dance and has attained a rarified level of worldwide recognition and appreciation, while living a relatively low-profile life in Austin, her home since 1976.

Deborah performed a short study of her work exclusively for the Oyster Club. Her performance was followed by a brief talk and q&a. Afterwards, Edible Austin’s Marla Camp dazzled us with food presented by Chef Jesse Bloom and his wildly alive catering company, Ecstatic Cuisine, using local and organic ingredients created small plates of flavor-crazy hors d’oeuvres. Tipsy Texans David Alan and Joe Eifler offered a special Zen cocktail, and Dr. Oolong paired just the right tea to complement the food.

The Golden Hornet Project invited The Oyster Club to the Alamo Ritz for a special evening of strings & screens featuring the world-class Tosca String Quartet as they performed new works by DJ Spooky, Peter Stopschinski, Josh Robins, Emily Marks, Lauren Larson, Tina Marsh, Graham Reynolds, and Gabriel Prokofiev! The performance was augmented by a video mix by Lee Webster on the big screen, collaging live camera footage of the quartet with pre-recorded elements.

Following the concert, members walked to the side bar to engage the composers in an exclusive Oyster Club post-show conversation and question & answer session. Conversation flowed as members sampled the evening’s signature drink and enjoyed tempting tastings from Thai Fresh — market-fresh, home-cooked
Thai cuisine from cooking master Jam Sanitchat, paired with Zhi Tea selections from Dr. Oolong, all organized by the always brilliant Marla Camp of Edible Austin.

Mark Holzbach introduced members to the fascinating people and places of San Antonio! We started off our trip at 9am sharp with chef-inspired Torchy’s Tacos made with fresh, all-local ingredients (except for the New Mexican green chiles) and locally-roasted Katz Coffee. An accomplished writer and poet, our own Kirk Lynn regaled us with stories of growing up in San Antonio. And on the way home we cooled our heals with the cold goodness of suds from Saint Arnold Brewing Company, Texas’ oldest craft brewery. Brought to you by Edible Austin.

The first stop was a live presentation at the Magic Lantern Castle Museum, which showcases the world’s largest private collection of magic lanterns (early slide projectors). Next up, The McNay Museum Chief

Curator, René Paul Barilleaux, gave us a private tour. The museum opened its new wing, designed by French architect Jean-Paul Viguier, in June 2008. And just before lunch, Barney Smith gave us a tour of his one-and-only Toilet Seat Museum in Alamo Heights. Next we dined in the atmospheric timeworn gem of organic architecture and great food, the Liberty Bar. Our visit to San Antonio came to an end with internationally noted architect Ted Flato and his wife Katy touring us through their home, the Armstrong-Ferguson house, designed circa 1909 by Harvey Page, the architect who designed Austin’s landmark Laguna Gloria mansion. This house is one of the 25 documented in the 2008 book “Great Houses of Texas” by Lisa Germany.

The evening started at The Off Center with members unwinding their work week as they enjoyed authentic Brazilian “Salgadinhos” (savory pastries) prepared with fresh, local ingredients by Rios of Austin and accompanied by our signature jungle daiquiri from cocktail queen Paula Angerstein using Paula's Texas Orange and Lemon and Treaty Oak Rum. Our thanks to Edible Austin for organizing the fabulous edibles and potables.

Once we had food and drink in hand, Rude Mechs Artistic Directors Kirk Lynn and Madge Darlington gave members privileged information about the making of The Method Gun. They recounted all the lies we told and violent injuries we suffered to get the show funded and on its feet. Members participated in a hands-on recreation of Stella Burden’s infamous blind-folded pistol shot to decide where in the world she should travel to. We recreated this event with a pellet gun and a world map once owned by James A. Michener!

Next members entered The Off Center to watch our play! We were thrilled to share our opening night performance with The Oyster Club! And, after the show Austin American-Statesman Critic Jeanne Claire van Ryzin led a brief talk back to get impressions and input and to answer any unanswered questions!

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Updated 07/01/2005
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