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Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/

Sonya Coté's Spring Onion Soup

Spring Onion Soup


Perfect for early spring when the first shoots are just breaking through the soil, this spring onion soup is the youthful cousin of traditional French onion soup

Sonya Coté's Polenta and Hen Egg Breakfast

Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese


A plain fried egg gets dolled up with bright, spring flavors and is served on top of fried polenta for a satisfying breakfast or snack

Sonya Coté's Broccoli and Cheddar Soup

Spinach and Broccoli Cheddar Soup with Charred Scallion


Broccoli cheddar soup is a classic, but it’s often mishandled resulting in a thick and gloppy mess; this version adds spinach for a vibrant color and combines aged cheddar with charred scallions for depth of flavor