"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.
2
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
3
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, décor. - George
