Texas Locavore

In response to a past post about the restaurant, Olivia’s chef and owner, James Holmes, shares a list of some of the ingredients he routinely sources locally:

• chickens (20-40 per week) from Alexander Family Farms in Garfield, as well as Dewberry Farms (Brookshire) and Richardson Farms (Rockdale)
• eggs (200-300 per week) from Alexander Family Farms in Garfield
• lamb from Loncito’s Lamb in Dinero
• pork (bellies, shoulder, chops, etc.) and beef short ribs from Richardson Farms (Rockdale)
• pig heads, ducks, rabbits, pig feet, veal from Countryside Farm (Cedar Creek)
• from Boggy Creek Farm in Austin… too much to list
• goat cheese from Pure Luck Farm and Dairy in Dripping Springs
• assorted Texas cheeses through Houston Dairymaids, a Texas cheese distributor
• Gulf oysters (for baking; oysters served raw come from the East Coast) from Quality Seafood (Austin)
• assorted fish from Stoops & Sons (Gulf seafood purveyors), including, but not limited to sand trout, onaga, scamp, vermelian snapper, parrotfish, yellow jack, pink bream,…
• bison and some beef from Slanker’s Grass-Fed Meats in Powderly
• oyster mushrooms and herbs from Mark Addison (Austin)
• yogurt from White Mountain (Austin)
• vodka (for sauces) from Tito’s (Austin)
• pecan branches for smoking bacon and tomatoes from behind the restaurant

“It would be extremely difficult for a restaurant like mine to buy all local all the time,” writes James. “I do as much local as possible and really support the local guys.”