Picture this : Along the Pedernales River Nature Park , a spread of food awaits . A symphonic music of aromas dances in the aura as platters of spring pea and mint crostinis , sugar - rubbed pork barrel combat zone , and untamed roasted Solanum tuberosum grace a long rectangular table beneath twinkling terrace lights . It ’s a feast as various as Texas ’s landscape painting , and it ’s all a part of an ingenious opening move do it asSavor the Outdoors — a farm - to - table culinary serial publication that celebrates the freehanded garden truck and meat from Texas farms and ranches .
Enter Savor the Outdoors , a brainchild of LCRA Parks that emerged in 2021 . This serial does more than excite the gustatory perception bud ; it serve as a gateway for people of all ages to partake in the great outdoors . “ We created it a dyad of years ago , ” said Margo Richards , vice Chief Executive of residential area resource at the river authority . “ We strive to look for way to invite new , diverse audience to the parkland systems and show how people that might not be prosperous camping or tramp could still enjoy a green . ” LCRA Parks has host four dinners .
What ’s special about Savor the Outdoors is that each outcome is held at a different spot along the Lower Colorado River to showcase the state ’s beautiful parking area , include thePedernales River Naturein Johnson City , Texas ( an hr drive out of doors of Austin),Matagorda Bay Nature(three hours from Austin ) , andMcKinney Roughs Nature Park(a breezy half - hour effort ) . And while the centerpiece of the case is food and drinking curated by local chefs and potable trafficker , include Rivery Whey Creamery , Zanzenberg Farm , and Pedernales River Farm , there are also musicians to provide ambiance and interactional workshops such as fly - fishing lesson , wine tastings , and bespoke poetry .
Courtesy of LCRA Parks
During the most recent STO issue , the pork was sourced from Zanzenberg Farm located in Center Point , Texas . Most of the meats are blacken on - site . Larger and fattier piece , however , are cook using a low - and slow - style , explainedMatt Johnson , a welder and co - owner of Mill Scale Metal Works who organizes Savor the Ourdoors ’s culinary experiences : “ So you ’re manipulate a piece of meat anywhere from 12 to 16 hours and at a humble temperature of 250 to 275 degree , ” he said . This process allows chefs to fix big and bad pieces of nub that would otherwise be difficult to cook over direct heat . Additionally , “ you ’re pass on it the chance to easy break down , develop a bark people of color , fork up the fat , and then you also get flavor and fume density into the gist , ” Johnson said . “ And it ’s just a really beautiful process . ”
With events like Savor the Outdoors , LCRA Parks is fusing the world of gastronomy with nature . By showcasing garden truck and meat from local Texas farms and spread , it is not only stimulating the senses but aid people build an hold for the state ’s instinctive resources .
While there may not be a scheduled flavour the Outdoors case at the present moment , rest assured there are moreLCRA eventsthis autumn , include axe throwing , wilderness selection classes , and a constellation kayaking duty tour .
Courtesy of LCRA Parks
Star PartySeptember 14 , 8:45 pmMatagorda Bay Nature Park
S’mores and StarsSeptember 15 , 8:30 pmBlack Rock Park
Beach SafariSeptember 22 , 9 amMatagorda Bay Nature Park
Courtesy of LCRA Parks
Constellation Kayaking TourSeptember 30 , 8 pmPedernales River Nature Park
