Farm to Fork Blog

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! 

Lamb Appetizer at The Fork

#Lamb appetizer at #FarmtoFork 

#Lamb #FoodLeander #LeanderRestaurant

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We post our menu on Facebook @  https://www.facebook.com/farmtoforktexas/  or on our website on our menu page

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Wild Caught Lump Crab Cake Appetizer on Potato Crisp at THEFORK

Wild caught lump blue crab cake on potato crisp w/ mango pico & sriracha aioli at #TheFork #FarmToFork #FarmToForkTexas #FoodLeander #ATXEats #LeanderEats #Leander

Wild Caught Lump Blue Crab Cake on Potato Crisp w/ Mango Pico & Sriracha Aioli

A post shared by Chef Shelley Pogue (@farmtoforktexas) on

We post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/  or on our website on our menu page

Best Restaurant Leander Texas

Strangeland Brewery Dessert at Farm to Fork

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.....

Adult Desserts at #FarmtoFork #TheFork #StrangelandBrewery #ATXEats #LeanderRestaurant #LeanderTX #Leander #LeanderEats

A post shared by Chef Shelley Pogue (@farmtoforktexas) on

We post our menu on Facebook @  https://www.facebook.com/farmtoforktexas/  or on our website on our menu page

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Valentines Day Desserts at Farm to Fork Texas

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

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Wild Caught Chilean Sea Bass at Farm to Fork in Leander

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

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HAWAIIAN ICE BOX PIE RECIPE

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

Serves: 8

INGREDIENTS

·        1 [10] inch pie deep dish graham cracker crust, pre-made

·        1 [8] oz cream cheese, softened

·        1 [14] oz can sweetened condensed milk

·        2 Tbsp orange juice

·        1 Tbsp orange zest

·        1 lime, juice and zest

·        1 [8] oz crushed pineapple, drained

·        1 [8] 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 [8] oz whipped topping, thawed or 3 cup fresh sweetened whipped cream

 

Instructions:

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.

Wine Pairing Dinner Menu with Messina Hof at Farm to Fork Leander

Friday Dinner Menu 8/19/2016 Wine Pairings w/ David Graham from Messina Hof Winery

Appetizers:

#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)

Entrees:

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 

Best Restaurant Leander Texas

Box Lunch Menu Aug 22 thru Aug 26 Leander ISD

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 togo@farmtoforktexas.com  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.

Food Love of Lone Star Goat Cheese

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!

THANK YOU Farm To Fork Texas for writing about Lone Star Goat Cheese in your Blog today. We love your Restaurant and your support of our Local Texas Cheese. GO TEXAN!!!!!

Posted by Cheesemakers.com on Sunday, November 1, 2015

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Beef Cuts Diagram

Personal Chef and Catering Austin 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.

Beef Cuts Diagram


STEAK CUTS

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.

 Chateaubriand
A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.

 Brisket
Is the cut of meat from the breast or lower chest of beef. The muscles include the superficial and deep pectorals.

 Delmonico
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.

 Porterhouse
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.

 Ribeye
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.

 T-bone
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.

 Tri-tip
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.