We shop at Austin Farmer’s Markets, directly from local farms and occasionally buy local products available at grocery stores. We also use herbs, vegetables and eggs from our own garden.

Sample Menus from Past Events

We use:

• Locally grown, seasonal vegetables, fruits and herbs from farmers who grow food in a sustainable
  and thoughtful manner, without the use of chemical pesticides and fertilizers.
• Meats from locally raised animals that have never been treated with hormones or antibiotics.
• We strive to serve only pastured animals from small producers that care greatly for their animals
  and are stewards for their land.
• Fish and seafood that is extremely fresh, either hand selected or caught by us. We limit ourselves to
  Gulf seafood and the fish that live in the clean-flowing rivers of the Hill Country.
• Olive oil, pecan oil from Louisiana, local butter and animal fats for cooking, for reasons of health and thrift.
• Bread from local bakeries.
• Molasses, rapadura sugar, or local honey.
• Sea and Kosher salt.
• Texas wines for cooking.
• Pastured eggs.
• Organic rice from the Texas Gulf Coast.
• Handmade pickled, preserved and lacto-fermented products.
• Artisan cheeses, usually raw milk, and only from Texas.
• Raw dairy, such as milk and cream, that are unpasteurized, unhomogenized and from pastured animals.
• Locally produced oak lump charcoal, as well as pecan and oak, for cooking outdoors.
• Freshly ground whole wheat flour, when possible, and organic, untreated white flour occasionally.

We do not use:

• Imported, chemically treated vegetables, grown out of season.
• Factory farmed meats.
• Seafood imported from afar.
• Hydrogenated fats, and use minimal vegetable oils.
• White sugar.
• Pasteurized dairy products.
• Teflon or non-stick pans.

How we cook:

As we have access to the best ingredients possible, we try to treat our product with simplicity and respect. This also means using as much of a resource as possible, be it the greens from a turnip or the liver of a chicken. Our regional influences that have shaped and continue to shape Central Texan cooking, such as Cajun, European, African and Mexican also inspire our food.

Dinners are generally four to ten courses, in small, manageable portions that allow guests to sample the variety we have available to us year round, without relying on imported foods purchased from agribusiness conglomerates.