Barton Springs

Port Aransas redfish, Texas olive oil, citrus, shaved fennel, sea salt (Port Aransas day boats)

Whipped feta, Hill Country honeycomb, urfa chile, grilled bread

Matagorda Bay oysters, preserved-lemon mignonette, Aleppo chile (Texas Gulf Coast)

Pecan-smoked quail breast, honey-oregano glaze, charred lemon (Bandera quail farms)

Buttermilk fried okra, herbed labneh, dill (Boggy Creek Farm)

Saffron rice cooked over post oak in a wide steel pan. Gulf shrimp, chicken, house chorizo, charred lemon. Served straight from the fire. (Galveston Bay shrimp)

Post oak charred octopus, olive oil-crushed potatoes, smoked paprika, lemon

Hill Country lamb, mint salsa verde, grilled lemon (Fredericksburg lamb)

Spatchcocked heritage bird under the brick, lemon, garlic, oregano (Windy Meadows Family Farm)

Jumbo Gulf shrimp, harissa butter, herbed yogurt, charred lemon (Galveston Bay)

Slow-roasted over post oak coals, lemon, oregano, olive oil, the way they do it on both sides of the sea (West Texas ranches)

Heirloom tomatoes, cucumber, feta, Castelvetrano olives, red onion, oregano, Texas olive oil

Market vegetables over the fire, Texas olive oil, sea salt, herbs (Johnson's Backyard Garden)

Yukon gold, roasted garlic, Texas olive oil, chive

Collards and chard, olive oil, garlic, lemon, smoked ham hock

Fredericksburg pecans, Hill Country honey, brown butter phyllo

Texas Hill Country olive oil, dark chocolate, sea salt, whipped cream

Hummus, smoked eggplant, whipped feta, marinated olives, farm pickles, wood-fired flatbread

Blistered flatbreads straight off the fire: whipped feta and hot honey, chopped brisket and charred onion, farm vegetable and herb

Live-shucked Gulf oysters, mignonette, cocktail sauce, fresh lemon, hot sauce. Shucker performs tableside. (Matagorda Bay)

Late-night send-off: post oak lamb, tzatziki, pickled onion, warm flour tortilla