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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/
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
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
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
Homemade Pimiento Cheese
Homemade pimento cheese is a southern staple perfect for picnics, parties, potlucks, and really just any old time
Artichokes and Mornay
These artichokes and mornay are a simple twist on the classic artichoke and cheese dip; Toasted pecans add that little touch of Texas
