Chef James Holmes of Olivia has had a busy month prepping for Austin City Limits. Along with his crew, Holmes has prepped 15,000 jalapeno wraps, 3,000 baked potatoes, and 200 gallons of okra creole. They've made batter for 4,000 chickens out of 4,000 pounds of flour and 200 pounds of cayenne that will be fried in 15 deep fryers (Holmes uses one at the restaurant). He also has a backup staff on call 24 hours a day just in case they run out of anything. Check it out in the video below.
KXAN: James Holmes of Olivia at ACL
James Holmes of Olivia. [Photo: Olivia / Facebook]