Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
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The entry titled "Outstanding in the Field dinner at Johnson's Backyard Garden."
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2009 > September > 30 > Entry
By Addie Broyles
| Wednesday, September 30, 2009, 03:04 PM
For 10 years, Outstanding in the Field founder Jim Denevan and a small crew have traveled around the country hosting farm dinners that feature an entirely locally sourced menu.
Outstanding in the Field served its 170th dinner yesterday — its fifth in Austin — at Johnson’s Backyard Garden, Brenton and Beth Johnson’s ever-growing farm near the airport.
Before the dinner started, the Johnsons, left, and Jim explained the roots of both the touring supper club and the farm to about 150 guests, most of whom traveled from Dallas, Houston and other Texas cities to enjoy a five-course meal cooked by Dai Due Supper Club chef Jesse Griffiths. Wines from McPherson Cellars in Lubbock and Stone House Vineyard in Spicewood were paired with each course.
(Many Central Texans might have shied away from the $180 per person meal because Griffiths, who shared the recipe for his famous apple cider-braised pork belly in today’s paper, serves similar locally sourced, family-style meals for $55-100 a person several times a month at his supper club.)
After the first courses of fish soup, cucumber and tomato salad and a charcuterie plate, Carol Ann Sayle and Larry Butler of Boggy Creek Farm made the rounds to explain to the diners how Griffiths uses their produce in his meals, including yaupon honey in a spicy mustard.
Just as the sun started to close in on the horizon, servers delivered massive bowls of perfectly grilled quail and antelope sausage that had even the only occasional meat eaters going back for seconds.
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Eating locally
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By Vonnie
October 8, 2009 10:03 AM | Link to this
I heard all about the event from my twin, Lisa, who was there. I’m so jealous! What a great way to showcase local food and wine. There’s no better setting than the Texas Hill Country!
By una hipoteca
June 20, 2011 11:23 AM | Link to this
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