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!
Wild caught lump blue crab cake on potato crisp w/ mango pico & sriracha aioli at #TheFork #FarmToFork #FarmToForkTexas #FoodLeander #ATXEats #LeanderEats #Leander
We post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/ or on our website on our menu page
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 post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/ or on our website on our menu page
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
We offer a selection of wild caught fish on Friday & Saturday evenings at #TheFork. We also have a wide variety of entrees for dinner service during the week as well. We post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/ or on our website on our menu page
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas #DiningLeander
Hand Cut Cowboy Ribeyes #TheFork Farm to Fork Leander Texas
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas #AkaushiBeef #TexasBeef #TheFork
Crispy Skin Duck Tacos at Farm to Fork Leander Texas, #TheFork
Freedom Fries at #TheFork. Beer Battered Steak Fries w/ Duck Confit or Pork Belly with or without a Coyote Creek Egg.... #SoGoodTheyWillSetYourFree
The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.
6 cups home-made or organic chicken broth
2 pounds organic butternut squash diced
1 pound of rinsed and diced organic parsnip
1/2 organic Texas Sweet onion small, diced
1/2 cup of cooked maple bacon
2-3 sprigs of thyme, stem removed
1/2 – 1 cup of heavy cream
1/2 tsp of allspice
1/4 tsp of organic ginger
salt and pepper to taste
1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.
2. When pureed add the cream and stir until blended, salt and pepper to taste.
3. Top with crumbled bacon and serve.
I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out.
Author: Melissa Sperka
· 1  inch pie deep dish graham cracker crust, pre-made
· 1  oz cream cheese, softened
· 1  oz can sweetened condensed milk
· 2 Tbsp orange juice
· 1 Tbsp orange zest
· 1 lime, juice and zest
· 1  oz crushed pineapple, drained
· 1  oz jar maraschino cherries, sliced plus additional for garnishing
· 1 banana, cubed
· ½ cup sweetened flaked coconut
· ½ cup macadamia nuts, pecans or walnuts, chopped and toasted
· 1  oz whipped topping, thawed or 3 cup fresh sweetened whipped cream
1. Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
2. By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.
3. Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
4. Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
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 are going to try to offer a boxed lunch program for some of our local teachers in the Farm to Fork neighborhood. We are going to try a lunch delivery service to some of the schools that are close to Farm to Fork. We know how hard y'all work and do not have much time to venture out for lunch, and we want to help fill that void. We are going to try to see how this works and initially start boxed lunch service in a small area and consider expanding it depending on the popularity and success of it.
These are the schools we have chosen to start service with, the brand new Glenn High School, Leander Middle School, Plain, Bagdad & Camacho Elementary Schools. These are in close proximity to our location and were chosen due to the location. We want to make sure that we are successful before we expand the delivery area.
We are going to need a minimum of 10 orders per school to offer delivery service, we are not going to charge a delivery fee. You will be able to pay for the entire order by credit card via a phone in/call in order, or cash per individual on site. We will need to have all orders in by 9:30AM to get orders out for delivery, with no exception, or substitutions, because it will effect other delivery times. There will be an email set up that we will accept orders. If you are interested in getting our weekly menu please send an email to firstname.lastname@example.org and we will get you set up for the weekly menu email.
We always offer phone in orders for pick up if you are wanting to come grab and go. We are about to start having meals togo available starting in 2 weeks in our refrigerated case. We will post our menu on Fridays for the following week. We will deliver Monday through Fridays excluding holidays.
Our First Menu for the week of August 22nd- August 26th
Organic Spinach and Mixed Greens w/ Organic Sous VIde Red Beets & Lentils served with Dijon Vinaigrette $9
Daily Cup of Soup & Urban Farms House Salad w/ Ranch or Balsamic Vinaigrette $10
Sauteed Organic Chicken Breast w/ Organic Sweet Potato Mash & Organic Collards ( Sweated in Bacon Fat) $11
Organic Chicken Salad Wrap - Organic Chopped Chicken Breast Salad on Spinach Wrap w/ Urban Farms Lettuce & Cabbage Blend w/ Seasoned House Chips $11
Turkey Bacon Club - House Oven Roasted Turkey, Wright's Hickory Smoked Bacon, Cheddar and Swiss Cheese, Urban Farms Lettuce, Rockdale Tomatoes, Mayo on Toasted Asiago Cheese Bread w/ House Seasoned Chips $11
Gallon of Unsweetened Black Coconut Tea $5
Desserts - Key Lime Pie, Creme Brulee & Flourless Chocolate Cake $4
This is the menu for the first week, we will post the menu for next week next Friday. If you want to order menu items off our regular menu they are only available for pick up. If you have any questions please call 512-246-8158 and ask for Shelley or Amy.
We have started offering Akaushi Beef at Farm to Fork in Leander Texas and we have customers asking us what exactly that means. It is great quality meat and we are glad to have it on our menu, and our burgers are some of the best, if not "THE BEST" in Leander. I am posting this information from a couple of websites to save some time for our customers who are interested in the origins and story of Akaushi Beef.
What is Akaushi ? (赤牛?, roughly meaning "red cow") is a Japanese Wagyū breed of cattle. The beef produced by Akaushi cattle is richly marbled with fat and produces a very tender, flavorful, and expensive variety of steak which is sold to high end restaurants. A commonly heard term is Kobe Beef. These steaks can only be labeled "Kobe" if the animal was raised in a specific region of Japan.
Beef originally carrying the title of "Kobe beef" were simply cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle: the Akaushi (Japanese Red), the Kuroushi (Japanese Black), the Japanese Polled and the Japanese Shorthorn.
Currently, the largest purebred group of Wagyū outside Japan is a herd of Akaushi cattle located in Harwood, Texas, owned by HeartBrand Beef. It was raised from a Japanese imported herd of 11 which was guarded by off-duty Texas Rangers to protect from interbreeding for over 12 years until the herd grew to over 5,000 cattle. The meat contains high concentrations of oleic acid, a heart-healthy fatty acid. Akaushi beef has a high ratio of monounsaturated to saturated fats.
Akaushi cattle were never supposed to leave Japan, but thanks to a loophole in a 1992 U.S.-Japanese trade agreement, an American exporter named Al Woods purchased eight Akaushi cows and three bulls in 1994 and flew them to New York on a specially outfitted 747 jet. (The loophole was quickly closed, and no more Akaushi left Japan.) When the nucleus of the Akaushi herd was brought to the United States. The same closed herd and multi-trait selection process used in Japan, is now used in the United States by the American Akaushi Association members. Coupled with the recorded parentage of the U.S.-born calves, the lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. American Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso Region's revered Akaushi herds.
Soon after importing the animals, Woods sold them to a genetic scientist, Antonio Calles, and a group of investors, who moved them to Texas to study the beef’s health benefits. Calles initiated an ambitious breeding program, using surrogate cows to accelerate the process without compromising the cattle’s DNA. In 2006 he sold the herd, which by that point numbered around one thousand, to Ronald Beeman, a rancher who was also in the meatpacking business. Today, his family’s company, HeartBrand, owns about four thousand head of full-blood Akaushi and thousands more that are 50 percent Akaushi.
U.S. beef falls into three grades: select, choice, and, the highest grade, prime. Any given carcass produces only so many prime cuts—usually about 3 percent of the animal. By contrast, more than 90 percent of each Akaushi carcass is graded as prime. “Prime beef is really hard to make,” said Austin Brown, who has been raising Akaushi on his ranch near Beeville for about seven years. “These cows make it naturally.” Akaushi beef is heavily marbled throughout the muscle, so the meat is especially flavorful and tender. It’s healthier too, with more monounsaturated fat than saturated fat and a high proportion of oleic acid, the “good” fat found in olive oil. “It’s amazingly high,” said Stephen Smith, a professor of animal science at Texas A&M. Smith has conducted two studies of Akaushi beef and has found that it actually raises good cholesterol.
We are very excited to offer Akaushi Beef on our menu and currently offer the Akaushi beef burger, beef tenderloin and ribeyes. We will be bringing in more items from time to time to add to our weekend fine dining offerings. If you want to see if we have any items on our menu please check our website www.farmtoforktexas.com or on our Facebook page at https://www.facebook.com/farmtoforktexas/ we update it daily.
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas #AkaushiBeef #TexasBeef #TheFork
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.
This is a very versatile recipe. It can be used for a jam on toast, or add some soy sauce, chili oil, Chinese 5 spice, fresh ginger and garlic to use on some chicken wings. I plan on using this one on our duck confit taco's that will be on the menu from time to time at Farm to Fork. This will give the duck confit taco's a sweet element that will compliment the smoky flavor of bacon and the duck on corn tortilla's.
Peach & Apricot Jam
· 1 pound of fresh apricots, stoned & quartered
· 1 pound of fresh local or Texas peaches, stoned & cut into small dice (1 inch cubes)
· 3 1/2 cups of organic sugar
· 1/2 cup of water
· 2 tbsp organic lemon juice , and the zest of the lemon (use organic)
· 2 T of butter
1. Put all the ingredients (except the butter) into a sauce pot or pan and heat gently to dissolve the sugar.
2. Bring to a rolling boil for 10 minutes.
3. Take off the heat and let set for 5 minutes
4. Finally stir the butter in the jam (off the heat) and remove any scum.
5. If the jam is too rustic for your taste use a potato ricer to gently mash the fruit mixture.
6. Ladle into warm sterilized jars and apply lids, you can run through a warm water canning procedure if you ware wanting to store long term, this batch will last you about 30 days.
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.
If you are a beef eater then you are probably like most people, and are familiar with the most popular cuts of meat like the Filet, New York Strip or T-Bone. At Farm To Fork we are going to be purchasing a half, or whole sides in order to keep costs down for our customers while being able to provide them with grass fed organic beef. It will not be unusual to see different items on our menu like osso buco, and we will be making our own demi glace with beef bones, every part will be used. Waste not want not.
Picture the side of the steer. Starting at the neck and working down the backbone, you have the chuck, then the rib, followed by the short loin and sirloin and ending with the rump. The side section is the flank. Those areas produce the following steaks. This diagram gives you a really good idea of where your favorite cut or piece of meat comes from. Meat from the Plate has become very popular in part because of the love for Fajitas, and now short ribs on quite a few menu's around town. I just wanted to add this so if you were curious to where your favorite cut came from or just wanted some knowledge in general you would have it. This will give you the information to help you make purchases from your local grocery too if you are wanting toexperimant on your favorite dish and/or try new recipes.
A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.
Is the cut of meat from the breast or lower chest of beef. The muscles include the superficial and deep pectorals.
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
• Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
• Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
• Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.
• Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
• London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
• New York strip
A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.
• Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.
A rib steak without the bone; prized among steak lovers for its marbling and flavor. This is one of my favorites if you get it trimmed right and the marbling is perfect. I think it is better than the tenderloin at times.
• Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.