Last weekend, I had an opportunity to research an article in a completely different way than usual. I followed Chef de Cuisine Page Pressley and Pastry Chef Andy Lewis through the Barton Creek farmer's market, Salt & Time butcher shop, and Con'Olio, a local olive oil store, before heading back to their kitchen at Uchiko. The two were also doing something they'd never done before: sourcing every last ingredient locally (and just the day before) for their latest monthly installation of the Food & Wine Project, which takes place at the 16-seat chef's table in the back of Uchiko.
It was really quite amazing to witness their talent firsthand, as the two casually improvised a playfully modernist 14-course meal from the local, seasonal ingredients they'd picked up throughout the day. Click here to read the play by play.