Tater Tot Waffle at #TheFork for #SaturdayBrunch in #LeanderTexas
We post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/ or on our website on our menu page
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!
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.....
Cowboy Cut Tenderloin at Farm to Fork in Leander. We usually offer more entree choices in the evening, however we offer our regular menu all the time. Come join us for an Akaushi Burger & a Craft Beer or a Texas Wine on tap.
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas
Sweet Potato Bacon & Jalapeno Waffle w/ Pork Belly, Mango Pico, Sriracha & Coyote Creek Egg at #TheFork
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas
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
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
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.
Who doesn't love a good apple pie, or apple pie with some Vanilla Blue Bell ice cream? We will have some organic apple pie skillets this Christmas season at Farm to Fork and this is the recipe we will use just wanted to share however we will be using 5 1/2 ounce cast iron skillets instead.
1 stick, plus 1 TBS organic or Kerry Gold butter
1 c organic brown sugar
1 c organic unbleached sugar
1 tsp organic cinnamon
½ tsp organic nutmeg
4 c Organic Granny Smith Apples, peeled and chopped into small pieces
1 box refrigerator piecrust ***(or homemade crust) see recipe below
In large iron skillet, melt 1 stick of butter and 1 cup brown sugar, do not caramelize, just melt the two together. Cover with piecrust; add apples, ¾ c white sugar, cinnamon and nutmeg. Cover with top crust that has been slit in 3-4 places (I always cut a vent hole.. Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter. Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender
Pie Crust Recipe
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick of butter, chilled and diced (Use unsalted butter unless using the crust for savory like a pot pie or a quiche)
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate or skillet. Place crust in pie plate. Press the dough evenly into the bottom and sides of the skillet.
Tips: Keep everything cold and work it sparingly. Chill water in the freezer until ice crystals begin to form. Cut very cold butter into cubes and cut it in the flour and salt with a pastry blender, or forks, or pulse in food processor until it resembles coarse crumbs. Transfer to large bowl and gently toss water into crumbs 1 tsp at a time. Do not use food processor to incorporate the water it's too easy to overwork the dough. The dough should have small bits of butterthis is what makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out.
I know that everyone thinks that their grandma or mom is the best cook ever. I know my Mamaw Gracie Pogue -Montgomery was the best I have ever known, and many others would agree! I enjoyed her cooking so much that it inspired me to go to culinary school in the end due to my fond memories of cooking with her, and eating her lovingly prepared food. This is her Pecan Pie Recipe that was published in her church cook book and I have made this recipe at Farm to Fork and we sell out every-time. The recipe is a little time consuming but well worth every bite of it!
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.
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 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 have been taking it on the chin lately because people do not understand what we are doing at Farm to Fork. Farm to Fork has been very different from the start, I like to say it is coloring way outside the lines, we play with food for a living and most who come enjoy it. This place was opened as a catering business and has since turned into a restaurant. I originally did not have a permit to be a restaurant due to the fact I did not have a public restroom. Everything that was produced in the beginning in the way of food had to be served in a to go container and we used plastic silverware to make sure we had the customer taken care of. There were originally 3 tables for the convenience of the customer to sit at while they waited for and sometimes consumed on premise, it seems so long ago.
I have stayed true to the beginning of Farm to Fork for several reasons. It is part of who we are and where we have came from, and it has been pretty hard to find staffing in Leander. We still have the plastic silverware on our tables for lunch service because we do not have the staffing to do otherwise. We try to keep it pretty simple other than we do our best to prepare great food on a daily basis. I do my best to source local foods, we do use some green compostable products that are expensive to reduce my carbon footprint but we are not capable of being 100 percent green.
We offer a very different menu on Friday and Saturdays. We offer fine dining in the restaurant that is served on plates along with servers, and white linen with real silverware. You can leave your suit and tie at home there is a comfort level of eating at a friends house. If you are looking at our fine dining photos that is some of the food that we offer on our weekend service at Farm to Fork. There is also a Saturday Brunch now available from 11 AM until 2 PM and that menu is always changing depending on the ingredients source. If you ever have any questions please feel free to call the restaurant or come on by to check us out.
Chef Shelley Pogue
512 246 8158
At Farm To Fork it was important to carry wines that were from Texas, and locally sourced that would adhere to the concept of Go Texan and buying local. It has been pretty easy with selecting wines from Texas and there were many that said it would not be an easy venture that Texas wines would just not stand up to French, Italian or even California wines. I feel that Texas wines have made huge advances in the past few years and the last decade to really offer some pretty good quality wines that we are proud to offer and stand by as our house wine selections.
We offer a variety of Messina Hof wines, LLano Estacado 1836 White ad Pilot Knob wines. The plan is to keep the wines at Farm To Fork locally sourced, offer a good selection and to pick wines that will pair well with our foods. I feel that goal has been achieved, so come join us and see what Texas wines are all about.
Restaurant and Cafe located in Leander Texas in close proximity to Cedar Park and Georgetown offering local Texas and organic wines. Offering fresh local food sourced from local farmers. Farm To Fork is a restaurant offering farm to table food in Gerogetown, Cedar Park, Round Rock and Leander Texas