Foraged & Found
AUSTIN, TEXAS | APRIL, 2026
At the end of a dirt road, down a winding path, past a burbling stone fountain, in a clearing bordered by draping oaks, we gathered outside of The Wildflower Barn in the heart of Texas Hill Country. We felt like we had discovered a secret garden, and set the table among the bright blooms of springtime wildflowers. It was a sultry day, so we greeted everyone with a cocktail hour amongst the trees and botanical Maker’s Mark spritzes and sweating glasses of sweet tea in order to set the stage for our floral fetê.
Once we made it to the table, rich crushed velvet set the stage for a feast of found, foraged, and fermented delights created by Chef Courtney Watson. Her wonderful menu filled with edible flowers fit perfectly in the verdant surroundings, and the many native Texan ingredients made for easy pairings with wines from The Austin Winery, each bottle crafted from Texas-grown grapes. As the daylight faded, the trees began to glow, studded with hanging lights flanking the table like fireflies.
WELCOME
We kicked things off under the beautiful draping tree canopy with fresh, floral cocktails from Maker’s Mark 46. The Maker’s Flora Spritz started the floral theme for the evening, while the Maker’s Sweet Tea made with Steven Smith black tea helped slake everyone’s thirst on the hot, sultry day. For those interested in a zero-proof refreshments, we were pouring Lapo’s Aperitivo Spritzes to cut through the heat and humidity.
A MENU BY COURTNEY WATSON
Chef Courtney Watson arrived on site packed like a mad scientist, with jars of preserved and homemade vinegars, wild nettles, and foraged agarita berries she made into capers, then sprinkled overtop plates tableside. Her menu was a work of art, a piece of edible poetry dedicated to the hidden, hearty bounty of Texas hill country. Upon our first readthrough of the draft, it actually became the inspiration for the theme of the entire Supper.
MENU
WELCOME
Glazed Mushrooms black chickpea miso, dandelion green salsa verde
Bison Tartare jicama, sunchoke roesti, blue cheese whey garum
Tempura Green Beans tonnato sauce, calamansi vinegar
TO DRINK
Maker’s Flora Spritz Maker’s Mark 46, elderflower liquor, soda
Maker’s Sweet Tea Maker’s Mark 46, Steven Smith black tea, simple syrup, lemon
Lapo’s Aperitivo Spritz
FIRST
Grilled Black Drum chilled lion’s mane miso broth, lime leaf oil, pickled amaranth seeds, lambs quarter greens
Wine: 2025 The Austin Winery, Friends
Lapo’s Mandarino G&T
SECOND
Sprouted Wheatberry Salad preserved bergamot vinaigrette, fig leaf vinegar pickled strawberries, farm herbs
Wine: 2025 The Austin Winery, Cerasuolo
Lapo’s Limoncello Spritz
MAIN
Braised Rabbit pecan flour ricotta gnocchi, lacto-fermented carrot puree, agarita berry capers, nettles
Wine: 2024 The Austin Winery, Mourvédre
Lapo’s Amaro Cola
DESSERT
Dandelion Root Ice Cream dark chocolate tart, Koji coffee, green walnut syrup, Texas black persimmon vinegar
Maker’s Mark Chocolate Old Fashioned Maker’s Mark 46, chocolate bitters, maple syrup, orange
Lapo’s Espresso Martini
WINE PAIRINGS
We love to feature local wines when we can, but in much of the country…that’s not really an option. Texas, however, has a secret wine industry not too many people know of. We were very excited to showcase some of the best of Texas in the bottle by pouring wines from The Austin Winery.
This urban winemaking project sources grapes from growers around the state and is helping to define the new traditions of Texas wine. After a few years of poor to no harvests due to the storms and flooding throughout Texas hill country, these bottles are even more special, and a reminder to connect to an support the farmers working to preserve the beauty and bounty of American agriculture.
NIGHTCAP
To pair with the dark chocolate and Koji coffee tart under Chef Courtney’s dandelion root ice cream, we finished the night with a Maker’s Mark 46 chocolate old fashioned. As the night darkened and the heat began to break, it was the perfect balance of rich and bracing to usher us into the end of the evening. Many guests lingered under the glowing trees after dinner ended, slowly sipping their cocktails and enjoying each other’s company, always safe to stay a little while longer.
SECRET LOCATION: THE WILDFLOWER BARN
The two barns at The Wildflower Barn were primarily photography studios until some friends’ original wedding venue cancelled last minute, and Janet and Chris stepped in to help host. Now, they offer up the space for creative DIY weddings and events. The rustic beauty of the property felt like a hearkening back to the beginnings of our Supper days, when we’d pop up a table in totally remote locations and invite friends to join us for a dinner we cooked ourselves. We’ve upgraded a few things since those days, but we loved stepping back in time with the vibe of this beautiful location.
