06/13/2026
We are grateful for all who came out to our 2nd Garden Dinner with Chef Ted who created a delectable 10-course celebration of summer's bounty.
Thank you to all the growers and ranchers who raise quality food. Thank you to for your thoughtful wine pairings.
Unless indicated most of the produce came from us (Armadillo Gardens) or from Chef Ted's garden!
1 the table
2 the chef
3 more table
4 Garden Greens vol-au-vent
5 whipped ricotta, cherry tomatoes, basil ribbons & oil, balsamic drizzle
6 Chile relleno stuffed with cochinita pibil (), queso Oaxaca, & pickled red onions, with a size of fried okra
7 Patatas bravas - crispy potatoes, smoked tomato & pecan romanesco, charred scallio aioli
8 Shrimp aguachile - with green chilies, cucumbers, cilantro, honey, & blue corn chip
(Not pictured bc we had so much fun!)
Pork satay (again from Behind the Oaks), whole pickled cucumber
Eggplant caponata crostini with tomatoes ( ) & eggplant, celery
9 Steak tartar with salad greens & sous vide quail egg yolk ()
(Not pictured!!! But forever seared into our taste buds)
Pork belly bao - crispy potato bao bun, glazed pork belly (), rhubarb chutney, pickled carrots & cucumbers
10-11 lively conversation & laughter under the mesquite
12 Honey crème brûlée with honey from .sa's first honey harvest & mulberries & wonderberries
13-14 - more table! Y'all come join us next time!
The next dinner will be in September.
📸 .twenty (thank you!!)
