Chef Jeff Axline purchases the ingredients himself at the downtown Saturday morning market. He goes incognito (sorta, not really) so don't expect recognize him quickly.
The meal starts with fluffy biscuits with butter. Nothing says Texas like warm biscuits.
This salad was my sister's favorite part of the meal. Grilled Texas Pears served with organic arugula, shaved Van Sormon cheese, French Breakfast Radish, Poached Farmer's Egg, and a Fig Vinaigrette. The grilled pears was my absolute favorite part of the dish. I love grilled fruit (pineapple, strawberries, and peaches), and these pears were no exception. The pears were sweet and smoky which contrasted well with the bitter greens.
The second dish was my favorite - Pan Roasted Copper Shoals Red Drum with baby squash, sweet peppers, green beans, tomato fumet, and sweet herbs. Taiwanese cooking at home consisted of whole fish skin-on. Living on the coast made having crispy skin on fish a regular dinner item when I was growing up. It has somewhat of a comfort food quality for me. I know, I have the most unusual comfort food preferences. This fish skin was wonderfully executed and seasoned. The red drum was from Copper Shoals Farm located in Palacios, TX.
The dessert course was a rich version of a classic - Pumpkin Pie with House Made Buttery Crust served with Persimmon Mascarpone Cream and Persimmon puree. Adding persimmon flavor to sinful mascarpone cream can only be good. Did I mention that I love persimmons?
If you're looking for another Farm to Table event, the Sustainable Food Center Chef Series Austin Harvest is right around the corner. On Nov. 12th, you'll get to taste food from:
- Tyson Cole, executive chef at Uchi and Uchiko
- Andrew Weissman, executive chef of Il Sogno, The Sandbar, and The Luxury
- James Holmes & Andrew Francisco of Olivia
- Shawn Cirkiel, executive chef at Parkside and Backspace
- Jason Donoho and Andrew Macarthur of Fino and Asti
- Todd Duplechan of forthcoming Lenoir
- Monica Glenn of Uchi Houston
- Rene Ortiz of La Condesa