CONVERSE, Texas - Supporting a worthy cause is not far from the table of the San Antonio Chef Cooperatives. The restaurant and beverage professionals’ nonprofit is putting a farm on their menu for a “barn raiser” April 15.
“We kind of wanted local farmers, artisans, and people who were just as passionate about food and beverage as we were,” Chef Chris Cook said.
Cook is the executive chef at Hanzo and Francis Bogside. He is also the vice president of the San Antonio Chef Cooperatives. Its 20 members put on at least four events each year to help worthy causes.
They have used food and beverages to raise money for the San Antonio Film Festival, the San Antonio Aids Foundation and the victims of Hurricane Harvey in Victoria.
“[Fundraisers range] from big sit-down dinners at farms for 150 people or a small gathering at a green space alliance gathering,” Cook said.
Their latest cause is the Talking Tree Farm. Silvain Clavieres owns the 2.5-acre permaculture farm. If you are at the farmer’s market at the Pearl on Saturday, you’ve likely seen him or bought his products.
Cook said Clavieres’ practice of sustainable agriculture is a cause worth supporting.
“This farm just sticks to its guns when it comes to how it approaches the farming aspects of things,” he said. “Not only do they do produce, but they do chickens and turkeys and ponds.”
Chef Teddy Liang works for Cook at Hanzo. This is his freshman year in the chef cooperatives. He’s cooking at the pop-up event.
“I believe in one team. One dream,” Liang said. “It got me excited because of that helping hand.”
Chef Michael Grimes of Southern Grit also has an offering on the menu because he’s deeply passionate about good food. Grimes believes chefs tell stories about their era through food.
“By developing these relationships and allowing these farmers to sustain this lifestyle, we can tell these stories one plate at a time and create meals and memories,” Grimes said.
The entrees, sides and beverages will benefit a barn for production and classes at the Talking Tree Farm.
The tickets are $55. The menu boasts dishes like country-style fried pork chops, truffled turnips, Texas olive oil poached shrimp, a bevy of sides including Mexican-style street corn and Texas-style s’mores for dessert.
Yes, local wineries and breweries will let you cup run over.
Neighborhood Eats was provided with a sample of Liang’s seared miso butter cauliflower, succotash salad chimichurri and roasted beet vinaigrette. ¡Qué rico!
Grimes came to the table with strawberry buttermilk fried chicken over charred garlic leeks and fresh arugula with a kombucha vinaigrette. The chicken has a small crown of strawberry jam with Fresno chile, bay leaf and black peppercorn. ¡Qué rico!
That’s this week’s edition of Neighborhood Eats. If you have a tip for Marvin, send him an email to Mhurst@kens5.com, tweet @Mhurstkens5 or post it on his Facebook page. #KENS5EATS