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  • Restaurant Jezebel's Pan-Seared Foie Gras with Fenugreek, Honey, and PecanPesto.
  • Lenoir's Fuyu Persimmon Salad with Pecan Butter.
  • TRACE's Chocolate Pecan Tart.
  • Rebecca Rather's, owner of The Pink Pig, Maple-Pecan Butter Thins.
  • Springdale Farm's Green Pecan.

  • Photo by Jody Horton
  • Jesse Griffiths
    Photo by Jody Horton
  • Photo by Jody Horton
  • Photo by Jody Horton
  • Photo by Jody Horton
  • Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by JesseGriffiths.

  • Salad from Turf n Surf, stay flexible and to try to source locally whenpossible.
    Photo by Stefani Spandau
  • Turf n Surf trailer
    Photo by Stefani Spandau
  • Their egg-sandwich based menu and purchase eggs from Farm to Table, with anaspiration to one day have their own chickens.
    Photo by Stefani Spandau
  • The Local Yolk
    Photo by Stefani Spandau

the trailer food diaries

Farm to trailer—who is sourcing locally?

  • Central Market Cooking School
    Photo by Shelley Seale
  • Virginia Willis is the author of Basic to Brilliant Ya'll, and the formerKitchen Director for Martha Stewart Living Television.
  • Virginia Willis's cookbook Basic to Brilliant Ya'll.
  • Christina Lee of the Central Market Cooking School.
  • The author, Shelley Seale (middle) with Christina Lee (left) and Virginia Willis(right)
    Photo by Shelley Seale
  • The author's finished dish
    Photo by Shelley Seale

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