In addition, Hoover is an active board member for Foodways Texas, Texas Restaurant Association, Greater Austin Restaurant Association, and Austin Independent Business Alliance and served as president of the Citizens Police Academy in Spring 2015.Īt Hoover’s Cooking, we support and honor our community and our culinary and cultural influences. Hoover has helped organize several food and wellness programs at The Soular Foods Garden, from a small-scale model of the Capital Area Food Bank’s Kids Café, to gardening and cooking classes for the BeHive after-school program, to conducting oral history interviews with elders (some over 90 years old!). The trailer became a community experience, with gardens planted by the Sustainable Food Center’s gardening classes, benches made by the neighborhood’s Alternative Learning Center, and family entertainment by local artists and musicians. He used the veggie-centric trailer to promote urban gardens and more balanced eating habits. In 2011, Hoover opened his first food trailer, The Soular Foods Garden, to bridge the gap between soulful cooking and fresh-from-the-garden food. The Manor Road restaurant also happens to be a stone’s throw away from his childhood home. you need special event catering for more than 50 people, please check our catering menu page. Finally, he landed at home with Hoover’s Cooking, a Texas home-cooking restaurant that encompasses his culinary expertise: Southern, Tex-Mex, Cajun, and, of course, BBQ. Hoover honed his newfound skills over the next decade at other Austin institutions like Toulouse, Chez Fred, and Good Eats Café (where he was managing partner for six years). Baked Beans Mac N Cheese Potato Salad Cole Slaw Corn Cobbetts Baked Potatoes If order with a Plan, Add. It was there that he came to learn the restaurant business from the ground up: bussing tables, washing dishes, bartending, working the line, planning menus, and finally, managing. He started working there for extra spending money, rolling out pie dough, making gumbo, and filling in for the head chef, Mr. Hoover's discovered his passion for food at the Night Hawk while he was attending the University of Texas. Akin was a pioneer of racial integration in Austin restaurants – for both customers and service staff. Harry Akin opened the doors of the Night Hawk in the early 1930s, and it was the first restaurant to stay open through dinner hours (hence the name). The Night Hawk restaurant holds a special place in both Austin's and Hoover’s history. He grew up eating what is now known as "farm-to-table." Hoover’s relationships with area farmers allow us to bring fresh, local food to our tables every day. Hoover recalls going out to the family farm in Utley, Texas and picking fresh peas, melons, greens, tomatoes from the field and watching his father butcher farm-raised meats. Hoover has always associated food with bringing people together, and the delicious and distinct flavors on our menu strive to bring together the melting pot of cultures and people who make up this great state. A native East Austinite and a fifth-generation Texan, Hoover and his cooking are inspired by the state itself. Hoover Alexander’s roots run deep through Texas. For 20 years, Hoover’s Cooking has been a force in Austin’s community. Page’s plans to have its food truck serving takeout lunch and dinner starting Monday with seating in its heated patio and bar.Ĭonstruction areas will be carefully cordoned off while its food truck serves its most popular entrees, which will include fried shrimp, the seafood platter, Ashleigh’s Shrimp & Grits, and seafood pasta.Hoover's Cooking is Texas cooking. The renovations will include bathroom plumbing improvements, expanded women’s bathroom capacity, sprinkler system inside and outside, all new hood systems that will provide conditioned air in the kitchen, and a new roof.” “We have struggled with plumbing issues and poor ventilation and temperatures in the kitchen for years and we must take corrective action now. “Hey folks, we really do not like having to shut down operations but there are several improvements we need to make to our 50+ year old building to ensure we can keep making our guests and team happy in the years to come,” the post states. (WCSC) - Lowcountry favorite Page’s Okra Grill will temporarily close for renovations that could take through the end of January, the restaurant announced on its Facebook page.īut the restaurant says it has a plan in place to still serve its customers starting on Monday, according to a post on its Facebook page
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