Hubbell & Hudson Bistro Partners Visited Local Farms, Ranches, Breweries & Distilleries
Hubbell & Hudson partners will have a full plate and an enlarged palate as the Bistro is undergoing a major renovation. With a few weeks till the re-opening of the newly designed Bistro, Executive Chef Austin Simmons and team are participating in a valuable training program, allowing them to see the farm to table process first hand.
Planned visits to local farms, craft breweries and distilleries, demonstrate the hard work and planning that goes into producing locally grown ingredients and how those ingredients work together to form the Bistro’s carefully inspired seasonal menus.
With Chef Austin leading, the team visited several local farms, distilleries and ranches
During an extensive tour of the ‘HeartBrand Beef’ in Flatonia, TX, the Bistro’s local supplier of 100% Akaushi steak, staff had the opportunity to learn more about the Akaushi herd in their natural stress free environment. Akaushi steak is tender, juicy and flavorful and it is considered to be the most palatable, healthy beef in the world.
Bistro partners also enjoyed a special field trip to the ‘Wood Duck Farm’, located in Cleveland, TX, a local supplier of fresh seasonal crops, wide selection of all-natural vegetables, herbs and micro greens.
We hope you look forward to visiting Chef Austin and his partners in their new surroundings, where you can experience the flavors our team thoughtfully learned, tasted and brought direct to your table.
