Cissi’s RSS: Free Desserts & Wine Specials

When networking isn’t really your thing (or after you’ve gotten your fill of business cards), check out The Cissi’s RSS (Really Sweet Syn) Feed Event

Cissi’s Wine Bar (1400 South Congress) invites the Foodie Blogosphere, Twitters, Facebook subscribers and Yelp yelpers to enjoy some RSS (Really Sweet Syn) in its warm, roomy, Wi-Fi ready wine bar that just opened in Austin’s so-cool SoCo. This sweet night of decadence takes place tonight from 7 to 10 pm.

The RSS Feed features Cissi’s acclaimed pastry chef, Faith Hoi Yan Chan, and her critic approved (and drooled over) sweet treats such as hot Belgian Ale Doughnuts, which were recently featured as one of Austin Chronicle’s Best Bites: Sweet Bites of 2008. Original desserts such as the fancy Tangerine Financier (a dessert that puts the recess in recession), Roasted Peanut Macaron with Caramelized Banana Ganache and the Mini Sacher Torte will make a sneak peak at the blogger bash but will be formally introduced to the bar menu in mid- to late-February.

Guests can mosey on to the sidebar for complimentary Kohana coffee creations and 1/2 price wine, including $5 discounted glasses of the Terregaie Prosecco and Coume del Mas Banyuls Blanc, tasty dessert wines. Each was chosen by Cissi’s sommelier Nat Davis to perfectly compliment each confection.

Walk ins are welcome, but guests can pull page rank by reserving their spot at: jette@decorjette.com. I’ve been wanting to scope out Cissi’s, so I can’t wait to stop by for a treat!

Menu for the RSS Feed:

Belgian Ale Doughnuts: Warm Beer Toffee Sauce, Peanut-Fleur de Sel Toffee

Tangerine Financier: Browned Butter Almond Cakes infused with fresh Tangerines

Roasted Peanut Macaron with Caramelized Banana Ganache: Crisp and chewy Almond & Peanut Sandwich Cookies with a Caramelized Banana White Chocolate Ganache

Mini Sacher Torte: Small Bite-sized version of the classical Austrian dessert. Dense layers of chocolate cake with housemade Apricot Preserves and Dark Chocolate Glaze served with a side of “Schlag” or whipped cream as is done traditionally.

I’m planning on checking it out (who can turn down dessert?) but also planning for it to be a madhouse, as all of the local press has publicized it … my advice? RSVP!! jette@decorjette.com.