In Austin, our cup overflows with food festivals — almost too many to track — so when a new one comes along, an innovative approach is a must. Field Guide Festival does exactly that, focusing less on the fanfare and more on introducing attendees to the often unsung heroes behind our farm-to-table restaurants: farmers.

The fledgeling festival's 2023 iteration took place on Saturday, April 23, welcoming over 750 attendees to Fiesta Gardens. This year's lineup featured 34 chefs and farmers, partnered together to create dishes exclusive to the festival.

Austin's own Rambler Sparkling Water and Tito's Vodka were on hand to keep guests hydrated (and de-hydrated), and a host of local makers and vendors were the perfect distraction when food supplies ran low — and they did, after an hour and a half.

Here were some of the most interesting bites and sips we tried:

Juniper, with pork by Local Pastures
Things started very strong with shredded pork on focaccia by Chef Nic Yanes. Layering these open sandwich bites with basil created an unusual flavor profile that was rich and bold without being as heavy as "pulled pork" sounds. The salty combo complemented the bread, making it the star instead of a serving necessity.

L'Oca d'Oro, with mushrooms by Hi-Fi Mycology
Fungus lovers would appreciate this innovative way to layer mushrooms on mushrooms. Lion's mane latkes by Chef Fiore Tedesco held together impressively, held a crispy texture, and tasted very mild. They were topped with a sort of mushroom ragu (in this case presented as a tomato jam) and a creamy dressing.

Alta Marfa wine
Visitors had their pick of many wines throughout the booths, and one of Alta Marfa's more adventurous offerings brought an exciting and refreshing twist. A 50/50 white blend of muscat and viognier called "First Rodeo" was funky and sour. Described by the pourer as "salty," it smelled and tasted like a light kombucha.

Foreign & Domestic, with pork by Munkebo Farm
Always some of our heroes at food festivals, chefs Sarah Heard and Nathan Lemley brought a juicy, fatty pork chop served on arugula with a sweet dressing. This is everything a salad should be if you don't believe in meek, leafy salads. The strips of fat still intact were cut well by its refreshing green pairing.

Maie Day, with Wagyu steak by Peeler Farms
One of the last food booths left standing, manned by Chef Gregory Martinez, presented a tender Wagyu tri-tip with a crunchy biscuit crumble and a celeriac puree. The well-balanced, rare meat-forward bites were perhaps the most luxurious of the day, and great to have while things died down. Maie Day is still in the running for a fan-voted Tastemaker Award in the Best New Restaurant category.

And in good news for anyone who missed out on the 2023 event, the festival's 2024 dates have already been announced. Field Guide Festival will return on April 20, 2024, and a full lineup will be announced in the near future.