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Olivia chef James Holmes: What’s in Your Fridge Friday?
Holmes has cooked at a number of restaurants, including the famed Perini Ranch Steakhouse outside his hometown of Abilene. After helping start the student-run Ventana restaurant at the Texas Culinary Academy, he created film-themed feasts at the Alamo Drafthouse before opening Olivia on South Lamar Boulevard last year.
Olivia, named after one of his two daughters, was named one of the best new restaurants in the country by Bon Appetit earlier this year, and Rachael Ray fell in love with Holmes’ dedication to using local, sustainable ingredients.
Holmes has already gained a reputation for “nose to tail” cooking, and he’s even figured out that he can use pig skulls as scarecrows for the restaurant’s on-site garden. (Did I mention he’s into composting, too?)
Now the only question is when is he going to open another restaurant named after his littlest daughter, Lucy?
What three things are always in your fridge? There is always Lone Star beer, a variation of pickled jalapenos and bacon grease in the fridge.
What’s the first thing you pull out of the fridge in the morning? Whatever my 4-year-old daughter, Olivia, is drinking, which is what I’ll end up drinking, too. Usually apple juice, orange juice or cranberry juice.
What’s your favorite condiment? Tears of Joy’s “August in Austin” hot sauce
Photo by James Holmes.
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