This summer’s Community Lunch series hosted by Urban Roots kicked off in early June amongst shade-dappled, tablecloth-draped picnic tables full of enthusiastic diners. In its third year, the series of seasonal Friday lunches features meals prepared and served at the Urban Roots Farm by youth farm interns under the tutelage of area chefs.
BY MAGGIE PERKINS |
Among the supportive crowd of community partners, board member and State Rep. Eddie Rodriguez (D-Austin), founder and chair of the first Farm-to-Table Caucus of the Texas House of Representatives, was in attendance, briefly addressing the audience. He followed Max Elliot, Executive Director of Urban Roots, who introduced guests and humbly thanked attendees. The attention was then turned to the real rock stars of the day – the enthusiastic team of interns who grew and harvested produce for the multicourse lunch they prepared that morning at Jack Allen’s Kitchen, under the direction of chefs Jack Gilmore and son, Bryce Gilmore, owner of Barley Swine and Odd Duck.
BY MAGGIE PERKINS |
Chef Jack Gilmore, of the popular Jack Allen's Kitchen, with two locations in the Austin area, and another slated for later this year, has been involved with Urban Roots’ community lunches each year since inception, offered hearty handshakes and plentiful praise to each of the interns. The affable Gilmore thoughtfully attended to the meal service, taking a supporting role to the chefs of the day.
In the culinary hotspot scene of Austin, it would seem a tall order to stand out in an already star-studded, be-ribboned crowd, but for chef Bryce Gilmore, owner and executive chef of farm-to-table, trailer-to-brick-and-mortars Barley Swine and Odd Duck, the accolades just keep coming. Formerly recognized as Food & Wine's Best New Chef 2010, the second-generation Chef Gilmore is a recent James Beard Award finalist as Best Chef – Southwest for the second year running. His restaurants frequently land on best-of lists, and a seat at his table, as the frequent, artfully Instagram’d proof of one’s presence attests, is among the hottest tickets in town.
BY MAGGIE PERKINS |
Though the final sold-out Community Lunch of the summer with chef Jam Sanitchat of Thai Fresh has come and gone, it is possible to become involved with Urban Roots through volunteer opportunities at the farm, and by visiting their booth at the SFC Farmer’s Market Downtown every Saturday morning from 9am to 1pm, April through August, and again from October through December, where the young interns answer questions about the program and proudly sell what they produce. Visit their website at www.urbanrootsatx.org
This article was originally published in the Austin Chronicle.
Urban Roots
7651 Delwau Lane
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