The Homegrown Revival - Come Join us for Dinner

Summer is upon us in Austin, Texas and we are gearing up for our last dinner until Fall.
Farm to Disco is coming fast  - JUNE 18 -  come join the team as we re-create classic dishes and envision them for a modern family setting. Fresh produce will be coming from Austin's oldest CSA and this will truly be farm fresh goodies in an urban setting. Join us as we dine on Tecolote Farm's fresh summer offerings, partake in cocktails created by a local mixologist and listen to local farmers share their stories about food in the city. A special guest of locally produced alcohol will also be present to share their offerings to the crowd.
Chef Coté plans a menu centered the seasonal ingredients of Katie and David Pitre, and proteins that have been sourced from many different places in and around Austin. The only item on this menu that is over 50 miles from our center city, may just be our chef!

Come join us for dinner in the city - venue is secured and will be announced a few days before the event.

Tickets are $65 and BYOB is always welcome.

Reminders: We are taking off July, August, and September for recipe development and a bit of work. Stay tuned for our dinner ticket sales and more from us.
In the past, we started scouting locations and places for our tour of Americana. We plan on producing a series of dinners on the road, helping bring communities together, demonstrate local food, share some culinary knowledge and most of all, challenge ourselves to create something beautiful, lasting and healthy. If you have any suggestions, please contact us at thehomegrownrevival@gmail.com.
Looking forward to sharing more with you!

For some June news - Chef Coté will be doing a dinner with the Austin Film Society and the cast/crew of Now, Forager  on June 11. This will be an exciting event celebrating a work of art as Chef Coté prepares food as art. Await the mushroom madness.
David will be continuing to produce side projects and the larger year long documentary project with the farmers, ranchers, and food producers of the area. Also, the cookbook is getting designed and illustrated as we speak. Recipes will be developed and fine tuned until the ending.