Eat // Experimental Table

Thursday, October 17, 2013
"You should feel like a guest at your event." Never were truer words spoken. When hosting an event, the real question is, "How do I want to be represented?" At POSH, our opinion has always been that the event should reflect you and your tastes. Likewise, we appreciate vendors who do the same by providing the best quality and service, especially when it comes to what goes in our bodies. Cue Experimental Table


Katie and George Brown, the duo formerly of GEORGE Catering, saw a need for the farm-to-table movement to make an appearance at the wonderful events happening around Texas. After moving to a small farm in  Lucas, Texas, where they keep livestock and grow greens, their passion for food was rekindled but with a sustainable slant. They wanted clients to be able to experience fresh, local food, even if it meant inviting them to their backyard; thus, Dinners in the Field was born. Today, we're excited to have Katie and George explain their concept and business. Expect to keep them on speed-dial for your upcoming events.





1   How did the concept of Experimental Table come about?
It has been taking shape for the last few years and then kind of crystallized in our minds this year. We knew we wanted to slow down and have more time with our kids, as well as more space to try new things with food--including growing it and keeping livestock. We decide to move out of the city to Lucas where we have ten acres of farmland. We will be doing “Dinners in the Field” here with a long table that we call “the experimental table”.  Typically we write menus to please our catering clients, so this will be our chance to create food completely for us. If it is well received, we will pass it on to our clients for their parties. 

   Why does locally sourced food hold such significance?
All the usual reasons, like supporting your local economy or reducing pollution by not shipping things across the country. We are now closer to farms and farmers and have a better understanding of what it takes to grow food and livestock. We are learning more everyday and have a better appreciation for the effort and passion it takes to do produce well with this way of life. You'll find food raised using old world farming practices really does taste better and is better for you.

3      What can someone expect when you cater their events? Why should they use a caterer?
We provide professionalism, great service, great food, respect for people and their homes or businesses. Having a party is a lot of work and can be hard to enjoy if you are trying to figure out food, drinks, where to rent china or get flowers, etc. A good caterer can take care of all of the details so you can really focus and enjoy your guests.

4   What keeps people coming back?
Same as the above!

5     Tell us about Dinners in the Field.

Dinners in the Field will be our version of a Super Club type thing. I think people like new experiences, and this is special and unusual. We have been to a few supper clubs, and it is always a little bit exciting--a very different feeling than going out to a restaurant.
 

PERSONAL

      What is your ideal food day

George – Sunday; Katie – Any day the food is made for me.

      Favorite Fall drink? And recipe if you like.

George – Pinot (but that is all year round)  Katie – Bourbon and Ginger Ale

    Some people cook to unwind. What do you do when you’re not working?

George – ride my lawn tractor around 10 acres.  Katie – Laundry, picking up the house, homework with kids, driving kids…..oh wait I am always working.

4    Favorite restaurant for the scene…and fave restaurant for the food:

Not to concerned about the scene. I have had good meals at Oak and FT33.

5   What excites you most about events you put on and events you attend as guest, from big parties to intimate dinners?

I love the table, gathering stuff to decorate it. For me, if my favorite people are at an event that is what makes it fun. We don’t actually attend very many events.  – Katie



The planning process and all the action of executing it.  I like to see innovative food, new ways to do things, d├ęcor. - George





 
 

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