To cook in the kitchen of a legend is many a chef’s dream…
Follow this “day in the life” story of what it’s like to be invited to host a dinner at The James Beard House in New York City with Executive Chef James Holmes of Olivia Restaurant in Austin, Texas (selected as one of Bon Appetit’s 10 Best New Restaurants in 2009).
Chef Holmes brings his Austin-style, farm-to-table, nose-to-tail eating to James Beard’s kitchen to show us “Yankees” how Texans now like to eat. It’s an experience he and his staff couldn’t be more proud of, the one goal that means the most, the invitation of a lifetime…
For chefs, being selected means you’ve got a perspective on food that’s worth everyone’s attention: a menu that’s unique, a kitchen that’s creative, a take on food that’s inspiring – and that is all this little Texas team hoped to showcase, “that they can cook in Texas too”!
Click here to see the Spring Lamb Menu Chef Holmes cooked at The James Beard House.
To visit Olivia Restaurant in Austin please visit: http://www.olivia-austin.com
Thanks for watching food. curated.