Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.
I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference!
Cinnamon Roll and Apple Fritter Waffle at #FarmToFork #SaturdayBrunch
Tater Tot Waffle at #TheFork for #SaturdayBrunch in #LeanderTexas
Wild caught lump blue crab cake on potato crisp w/ mango pico & sriracha aioli at #TheFork #FarmToFork #FarmToForkTexas #FoodLeander #ATXEats #LeanderEats #Leander
I am sure many of you remember growing up, your parents telling you "Do not to play with your food". We have all grown up and insist on doing just that, we are very fortunate that our friends and guest at Farm to Fork in Leander Texas let us play with their food for a living and wait to see what we will do next. I had been wanting to do something different for desserts, and we have several beers that are very delicious some kinda #MilkShakey (Not sure if that is a word but it fits)
I decided to make an ice cream that I thought would go well with a couple of beers we have on tap. Here is what happened. I made an ice cream that had bourbon, organic cherries, and salted chocolate chips and added it in the Scotch Ale Atholl Brose from Strangeland Brewery. They were paired well together and for beer lovers it was something a little different than the norm. You got the creamy from the ice cream and still were able to enjoy the beer flavor. It isn't for everyone, and it is only available for 21 years and up when we have it available on the menu. I'll be playing with other flavors in the future. Stay tuned.....
We have fresh chocolate covered strawberries, creme brulee, chocolate tarts, salted caramel tortes. If you are interested in our Valentines pre-set menu please call 512-246-8158. We post our daily specials menu on Facebook everyday @ https://www.facebook.com/farmtoforktexas/ or on our website on our menu page
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas
Crispy Skin Duck Tacos at Farm to Fork Leander Texas, #TheFork
Not sure what to do for Valentines Day this year with your someone special? Make your reservation now for our Pre Set Valentines 5 Course Dinner Menu at #TheFork on Saturday February the 11th. We are offering two seating options for dinner service from 5PM-7PM and 7PM-9PM. Make your reservation 512-246-8158
Friday Dinner Menu 8/19/2016 Wine Pairings w/ David Graham from Messina Hof Winery
#TheBigUgly Salad - Big Ugly Heirloom Tomatoes, Organic Sous Vide Honey Poached Beets, Lonestar Chevrie Goat Cheese, Truffled Oil, Organic Micro Greens (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Merlot)
Sous Vide Beef Tenderloin Carpaccio Rolls - Sous Vide Beef, Gorgonzola Aioli, Organic Micro Greens w/ Truffled Oil & Beef Demi Glace (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Sauteed 8 OZ Organic Chicken Breast w/ Organic Sweet Potato Mash & Brussel Sprouts (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Pan Seared Duck Confit w/ Organic Sweet Potato, Fennel, Brussel Hash w/ Apricot Plum Glaze (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Pinot Noir)
Cowboy Cut Tenderloin w/ Compound Truffle Butter Risotto Cake & Proscuitto Wrapped Asparagus served with Beef Demi (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Wild Caught Alaskan Sockeye Salmon w/ Sweet Potato Mash & Organic Brussel Sprouts w/ Miso Apricot Glaze (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Wild Caught Alaskan Halibut w/ Compound Truffle Butter Risotto Cake & Organic Nest of Collard Greens served with White Wine Truffle Butter Sauce (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Cowboy Cut Bone in Ribeye w/ Creamy Organic Mashed Potatoes & Proscuitto Wrapped Asparagus (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Desserts: House Made Key Lime Pie, Creme Brulee, Flourless Chocolate Cake
We have been using 44 Farms beef for our burgers for sometime now. 44 Farms has been managing their herd and limiting the harvesting so there was not much availability for us until now. We are glad to be using more of their products and establishing a relationship with a local beef supplier. There will be more products from them on our menu in the future, you can definitely taste the difference in fresh local beef.
We are offering our convection roasted turkey breast, Texas cornbread dressing, Turkey Gravy, corn casserole, garlic smashed potatoes, sweet potato mash, our amazing mac and cheese, proscuitto de Parma and homemade pies.
Thanksgiving Turkey: Herb and salt brined for 24 hours then convection slow roasted at 170 degrees for 7 hours. This turkey has no preservatives or hormones added we serve this turkey in our panini's at Farm To Fork.
Texas Cornbread Dressing : Made with fresh cornbread, organic apples, organic celery and onions, butter, cooked natural pork sausage, organic farm fresh eggs, organic milk, native Texas pecans and fresh sage, rosemary & thyme and cooked until golden brown.
Whole Fresh Baked Pies : My Mamaw's Pecan Pie, Mom's Chess Pie, Chocolate Buttermilk Pie & Organic Pumpkin
Quart Sized Side Dishes available for Thanksgiving serves 4
Garlic Smashed Potatoes : Organic red skin on potatoes, fresh sauteed garlic in organic butter and heavy cream topped with fresh herbs.
Corn Casserole : Organic golden corn, organic heavy cream, Lone Star brand chevrie goat cheese, mixed shredded cheese and house seasonings melted cheesy goodness
Organic Sweet Potato Mash: Organic sweet potatoes with salt, butter and brown sugar crumble.
The Amazing Mac & Cheese : On the menu at Farm To Fork. Organic pasta, truffle salt, proscuitto de parma, mixed house blend of cheese, with organic butter and heavy cream.
Proscuitto de Parma Brussell Sprouts: Fresh brussell sprouts, sauteed in a brown butter and topped with crispy proscuitto de Parma.
If I had just a little free time to spare I would have some goats of my very own. They seem to be really handy, not to mention the cuteness they encompass. They produce a liquid white gold that has many uses, like milk to drink, milk can be used to make goat's milk soap, and one of my favorites is Chevrie cheese. Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk... YUM!!!
At Farm To Fork we use CHEVRE : (Shev-reh) "Fresh Artisan Goat Cheese" Made with 100% fresh goat's milk. It is used in a couple of our sides, but I think that the corn casserole that is made at #TheFork is the favorite. It is a corn side dish that was created not to be like a sweet creamed corn dish, but a delectable corn creation that is very velvety, creamy and savory.
Lone Star Chevrie Goat Cheese is used at Farm To Fork and is made with 100% fresh goat's milk. A true Texas Farmstead goat cheese made faithful to the traditional methods of the farmstead cheese-makers of old. HAND LADLED, small batches, made with no preservatives, stabilizers or artificial ingredients. This method results in a fresh, mild, creamy Texas fresh cheese. This is one of the reasons this is our goat cheese at The Fork. Made in Texas, by Texans, Go Texan
If you have not tried Lone Star Goat Cheese you can find it at HEB, Central Market or in our Corn Casserole at Farm To Fork. Enjoy!
Shelley Pogue is the Executive Chef of the Culinary Team at Farm To Fork. Shelley is originally from Dallas, Texas. She moved from Dallas to Austin in 2005 to Attend Texas Culinary Academy a Le Cordon Bleu Affiliate. She studied Culinary Arts & Sciences and received an Associates Degree of Applied Sciences and graduated with Honors, Cum Laude in 2007.
Chef Pogue ran a small cafe for a year after graduation and left to go into research and development. She developed recipes that were mass produced in large retail markets across the USA and Canada for 7 years. Shelley left VSM Brands in 2014 to open a Catering and Eatery which is now known to some in Leander, Texas as Farm To Fork. Originally it was going to be a catering establishment that would sell organic non-gmo food to potential clients, and a few sandwiches along the way to help pay a few bills.
Chef Pogue believes in sourcing local ingredients, and locally grown produce and proteins from Central Texas Farmers. This is instrumental and plays a major role in the menu development, for which she constantly seeks out the freshest and best ingredients. The staples of the menu at Farm To Fork are fresh daily soups, gourmet sandwiches and a daily special. The menu was built using French technique with some Texas flare, and old standards. The menu items change for the evening dinner service which are a little more complex and offer some menu items that differentiate Farm To Fork from being just a sandwich shop.
Leander is home to Chef Pogue and has been since 2013, she is looking forward to being a part of the growth and being part of the Chamber of Commerce and Leander Community. Chef Pogue is committed to delivering great food and service to all of Farm To Fork's guests and grateful for the opportunity to serve the fine people of Leander Texas.