Published Saturday, October 03, 2009 12:07 AM

Eateries build on Texas pride

By VIMAL PATEL
vimal.patel@theeagle.com

Alfonso Gonzalez's Bryan restaurant offers mushrooms from Madisonville and fresh produce from Calvert.

"For the most part, I try to use Texas-grown products," said Gonzalez, executive chef and owner of La Riviera Restaurant & Bakery. "It's basically the freshness. Fresh always is better."

Gonzalez's restaurant was one of four in Bryan and College Station that took part in the statewide Go Texan Restaurant Round-Up, a Texas Department of Agriculture program that showcases food and wine made from ingredients produced in the Lone Star State.

The restaurants highlighted locally grown products during the five-day program that began Monday, though owners have said most of the ingredients are offered throughout the year.

"It builds on Texas pride," said Kristin Lambrecht, a marketing specialist at the Texas Department of Agriculture. "You're helping to support the economy and the local farmers and ranchers."

The state's agriculture accounts for about 7 percent of the total U.S. agricultural income and employs one of seven working Texans, according to the Texas Department of Agriculture.

Tai Lee, executive chef of Veritas Wine & Bistro in College Station, said his restaurant this week emphasized Texas ingredients. An Australian lamb dish was replaced by axis venison, a type of deer indigenous to Texas.

Lee said apples from Farwell are better than any others he's ever had, including those from his homeland, South Korea, which is known for top-notch apples. The fruit is used in creating several of the restaurant's dishes, including sauces and dressing, to add sweetness without using sugar.

"We wanted to prove to our guests that things from Texas could be world-class, as well," he said.

Agriculture officials said 220 restaurants signed up for the program, up from 204 last year. The event is in its second year, and organizers expect it to continue next year.

The Vintage House Restaurant at Messina Hof, a local winery, and the Republic Steakhouse in College Station also participated in the program.

"I hope more local restaurants participate next year," Lee said. "After all, if you're not stimulating the local economy, then who is?"

---

Notice about comments: Theeagle.com is pleased to offer readers the ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Theeagle.com cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not theeagle.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Full terms and conditions can be read here. The Eagle is proud to offer our users enhanced commenting features. You can now build user-to-user connections, follow friend's recent posts, add an avatar that fits your personality, and more. If you have posted here before you’ll need to sign up again and if you’ve never posted start now by signing up!.