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! 

Camacho Elementary Garden Project


Hello Farm to Forkers,

We started a garden project over at Camacho Elementary School last Fall and it has kinda gone by the wayside, due to weather and time constraints. We are wanting to try to get back over there and get that project back up and running we just need some volunteers to help us out.

The time we are available to do these projects are on Monday mornings between 9AM-12PM. The tasks that we need help with are weed pulling, making rows, and planting. We are going to be teaching the kiddos about organic gardening, hydroponics and aquaponics.

If you are available we will start scheduling time to go over starting on February the 4th and continuing until we finish the project.If you are interested in volunteering with us please reach out to us 512-246-8158.

Thank You,
Shelley Pogue

camacho.jpg

Lamb Appetizer at The Fork

#Lamb appetizer at #FarmtoFork 

#Lamb #FoodLeander #LeanderRestaurant

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

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

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

Best Restaurant Leander Texas

Cowboy Cut Tenderloin at Farm to Fork in Leander

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

Best Restaurant Leander Texas

Sweet Potato Bacon & Jalapeno Waffle

Sweet Potato Bacon & Jalapeno Waffle w/ Pork Belly, Mango Pico, Sriracha & Coyote Creek Egg at #TheFork

#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas

Best Restaurant Leander Texas

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.