Conversion Table

How a cooking class outside Blanco made me a believer in Texas-grown ingredients.
Fare to Remember: After our tutorial at Onion Creek Kitchens, we feasted on the fruits of the land—and our labor.
Photograph by Rob Buck

Whenever I brag that the Hill Country, with its gaggle of wineries, cheese whizzes, and tenacious farmers, is considered the Texas equivalent of Napa Valley (only without the snoots), I get plenty of pop-eyed looks from nonbelievers. Well, go, ye doubters, to the rollicking landscape outside Blanco and there do seek out Onion Creek Kitchens at Juniper Hills Farm, where chef and proprietress Travis “Sibby” Barrett will preach the culinary miracles of locally begotten ingredients.

Although Barrett has been conducting cooking classes at the farm for almost three years, I could never manage to squeeze into one of her perpetually sold-out tutorials until recently. And while I would have been

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