By Marshall Wright
To celebrate the importance of local food, the Sustainable Food Center (SFC) partners with Austin restaurant La Condesa to host the SFC Chef Series several times a year. Austin’s most exciting and innovative chefs and mixologists prepare an exquisite multi-course tasting menu accompanied by drink pairings that feature ingredients sourced from the SFC Farmers’ Market and local area farms, suppliers and artisans.
For the chefs and their teams, it’s a chance to give back to the food community that supports them and also a chance to kick back and hang out in the kitchen with their peers. On any given night of service in their respective kitchens, the pace could easily be described as frenetic. But for one night during the SFC Chef Series dinners, it’s buckets of ice cold Lone Star tall boys, chef coats and cowboy boots.
“We are honored to continue hosting the SFC Chef Series,” says La Condesa owner Jesse Herman. “We strive to offer our patrons the best farm-fresh and local foods, much of which is purchased from vendors who sell at [SFC] Farmers’ Markets. We strongly support SFC’s work in the community and are thrilled to help them promote the benefits of buying from local growers and ranchers and of supporting small businesses in the community.”
“Sustainable Food Center is thrilled to partner with La Condesa, bringing together outstanding Austin chefs who each demonstrate a commitment to supporting Austin farmers market growers, ranchers and food artisans,” says SFC executive director Ronda Rutledge.
On Sunday, November 13, 2011, the theme was Autumn Harvest and the guests were treated to a taste of what’s made Austin and Central Texas a world-class culinary destination.
Plates in menu order, above left to right:
Todd Duplechan, Lenoir—Lightsey Farms persimmon salad,
marinated seaweed, pine nut butter, Springdale Farm chili.
Tyson Cole, Uchi and Uchiko—Cobia, nutmeg, salsify, borage,
G&S Groves orange.
Above left to right:
Rene Ortiz, La Condesa—Broken Arrow Ranch venison liver, fuyu
black pepper jam, Pure Luck Farm feta, Wowstard bacon butter,
Rain Lily Farm radish, Bluebonnet Farm baby cilantro.
Jason Donoho and Andrew MacArthur, FINO & Asti—Texas
Quail Farms quail, Jenschke Farms butternut squash, Winfield Farm
rainbow chard, Round Rock honey, Texas goat cheese.
Above left to right:
Andrew Weissman, Il Sogno Osteria—Braised bacon, coddled egg,
crispy potatoes, coffee emulsion.
James Holmes and Andrew Francisco, Olivia—Duck consommé, Pure
Luck Farm goat cheese truffle, garden vegetables, crispy smoked water.
Monica Glenn, Uchi Houston—Maple panna cotta, Lightsey Farms
persimmon, applewood gastrique, pistachio sorbet.
Next SFC Chef Series is April 15, 2012. For ticket information visit