Thoughts

A poolside Austin asado built around fire, fresh masa, local beef, citrus-cured snapper, shrimp mole, charred vegetables, and a very unofficial “tres mentiras.” A relaxed summer private chef dinner with bold flavors, family-style service, and plenty of lime.

From strawberries and snap peas to peaches, persimmons, and local citrus — this post explores how seasonal produce in Central Texas drives my menus and connects me to the farms and people I source from. Cooking this way isn’t about restrictions. It’s about listening, adapting, and responding to what’s growing well right now.

In Austin’s summer heat, Chef Dan Bruce’s “chew your energy” philosophy celebrates slowing down with whole, seasonal food — like the nutrient-packed duo of pepitas and avocado for breakfast.