In the past four years, Field Guide has supported local chefs and farmers to the tune of $102,676 for their thoughtful work and partnership. We cover food and labor costs for participating chefs and farmers making it easy for them to simply show up, display their immense talent, and engage the community with their culinary expertise.
Chef Sonya Cote of Store House Market & Eatery and farmer David Barrow of Eden East Farm, an Austin chef and farmer duo, had this to say about the Central Texas chef and farming community and their involvement in Field Guide.
Field Guide: Your devotion to Central Texas and commitment to showcasing local food in the community is undeniable. What is your favorite part of being a part of the Central Texas chef and farming community?
David: My favorite part is to see how each person makes their own piece to the puzzle. The excitement and passion that the younger farmers have is infectious and keeps me feeling young. Plus, when the chefs actually get the produce from farmers- they are genuinely interested. Many people are understanding of how we are all part of the same system- to get quality produce to the end user.
Sonya: Honestly, it’s the people. There’s this incredible mix of grit, creativity, and heart in the Central Texas food community. Farmers, ranchers, cheesemakers, winemakers, chefs—we all rely on each other, and that connection makes the food taste even better. I love knowing exactly where my ingredients come from, the stories behind them, and getting to showcase that on the plate. There’s also something really special about cooking with what the land gives you, rather than forcing it to be something it’s not. It keeps me grounded and constantly inspired.
Field Guide: What do you think is one of the main benefits that attendees who come to Field Guide or one of your Eden East Farm events get from experiencing local seasonal food?
David: Being able to speak to the actual creators and to see how food is grown. There is nothing like the unfettered access to the conversations and inspiration that these events offer.
Sonya: I think they get to taste food the way it should be. When something is harvested at peak season and handled with care, it doesn’t need much—just a little salt, fire, and respect. There’s also this moment at farm dinners when people look down at their plates and realize, this was grown right here. It clicks. They see the full cycle, from seed to harvest to the table in front of them. That kind of experience changes the way people think about food, and that’s powerful.
Field Guide: What is the best part of participating in Field Guide with the Central Texas community of Chefs and Farmers?
David: The best part is equal parts seeing the other farmers and chefs (who we don’t get to see often due to busy schedules) and to see long term and first time supporters. We know that each person has limited time, funds, schedules- and for them to choose FGF for the experience makes us feel honored to be involved.
Sonya: Field Guide is just fun. It’s a chance to cook alongside some of the most talented people I know, to celebrate what’s in season, and to push myself creatively. We all come from different backgrounds, but we share a love for honest food. And there’s no ego—it’s about the ingredients, the farmers, and putting something beautiful on the plate that speaks for itself. Plus, there’s nothing better than cooking in an open field with a fire going, good people around, and a meal that tells a story.
Field Guide: What’s next for Store House and Eden East Farm?
David: We are still plugging away at growing the most nutrient dense food and highlighting that in creative yet approachable ways at the restaurant.
Sonya: Store House and Eden East Farm are really just two sides of the same coin. The farm is where it all starts—it’s where we experiment, where we listen to the land, and where we make sure we’re growing things in a way that makes sense for the soil, not just the menu. Then Store House takes those ingredients and gives them a moment to shine. It’s not about fancy techniques or overcomplicated dishes—it’s about letting the ingredients speak for themselves. At the end of the day, I want people to leave feeling like they’ve had a real taste of this place.
Part of the magic of Field Guide is connecting local Central Texans outside of the festival. We strongly encourage our community to get out and visit David and Sonya! For now, you can plan to stop by and chat with them on April 27 at Fiesta Gardens. Get your tickets here.