Skip to content

Chef Harvey on our locally sourced Lockhart Quail

We serve the Lockhart Quail stuffed with South Texas wild boar, green apples, and roasted with juniper.

After we stuffed them, we wrapped them in home made guanciale (jowl bacon) made from pigs obtained from Countryside Farms in Bastrop.

Buying locally like this not only supports local businesses it ensures that we get the freshest products available. In addition it reduces the carbon footprint by cutting down on distance the products have to be shipped. Those are just a few reasons we use as many local sources as possible to create our menus. But one of the main reasons is the taste: it is phenomenal!

Buon Appetito ya’ll! Chef Harvey

No comments yet

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: