Texas Monthly talks to father and son chef pair Jack and Bryce Gilmore (of Jack Allen's Kitchen and Barley Swine, respectively) in advance of their upcoming dinner at the prestigious James Beard House in New York. The Gilmores say they made an extra effort to include local foods like goat, pork and local cheeses. Says Bryce: "We don’t get to cook together enough." The chefs will host a preview dinner on April 3rd. [TxMo]
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