From Foodways Texas: Over the course of 2 1/2 days during Texas Preserved , our second Foodways Texas symposium, we will explore the ways we preserve Texas (as a region, as an idea) in our food and the ways we preserve food in Texas. We’ll talk about preservation in our pastures, on our farms, in our kitchens, and in the stories we tell around the dinner table. We’ll discuss what we literally preserve in the mason jars in our cupboards and witness some of those preservation techniques. The weekend’s sessions will include a broad range of topics faithful to our theme, including a canning demo by Confituras owner Stephanie McClenny along with a little history regarding fruits and vegetables unique to Texas. We’ll hear from the folks behind the Shrimp Boat Projects out of Houston, and a group of intrepid Austin historians out to collect stories from iconic restaurants around the state. Experts from around the state will update us on this historic drought and its effect on different segments of our food economy, while an expert panel of craft brewers will discuss the world of Texas breweries and help us launch our Craft Brewery oral history archive. Along the way we’ll sample artisanal wares from all across the state of Texas.
Registration includes lunch and dinner on Friday and Saturday as well as a Sunday Chuck Wagon Brunch from Tom Perini of Perini Ranch Steakhouse. In addition to Perini, our chefs for the weekend include Justin Yu of Oxheart Restaurant in Houston cooking up the week’s catch from Louisiana Food’s Total Catch Market, Matt McCallister of Campo Modern Country Bistro in Dallas who will teach us a bit about charcuterie, and Sonya Cote of East Side Showroom in Austin who will treat us to an 1840s farm dinner onsite at Boggy Creek Farm in east Austin. Plan to be well-fed and satisfied when you trek back home on Sunday.
$225 Members
$250 General Public
$85 Panels Only (no meals) limited availability