One of the best parts about being a food photographer is that you get to meet and befriend great chefs. One such chef is Randy Evans, former executive chef at Brennan’s before it was seriously damaged in a fire caused by Hurricane Ike. Currently, Randy is very busy with the final stages of completing his own restaurant, Haven, but he found the time to cook for about 200 people at Animal Farm near Cat Spring, Texas, last Saturday. The farm-to-table dinner was organized by Outstanding in the Field…but more about them and Animal Farm later.
Randy grew up eating fresh fruits and vegetables from his grandfather’s farm near Willis, Texas. He developed an appreciation for local, seasonal and flavorful ingredients which is what he will bring to the table at Haven straight from the chef’s garden outside the kitchen! Here's Randy and his sous chef, Kevin, prepping the wild boar appetizer and with Cory Graff prepping the squash vichyssoise.
One long table wound its way under the shade of the trees - a perfect setting for dining on the vegetable-abundant fall menu. It will be an evening we will remember for many years to come...
and Randy will be rocking the town at Haven!
