Liberty Kitchen culinary director Lance Fegen is packing his chef tools and headed out to pop-up at Bader Ranch in Round Top, a 7,500 square foot antique shop outfitted with a full kitchen and stylish dining area.
From September 20 to October 7, visitors can enjoy Fegen’s lunch plates from 11 a.m. to 2 p.m. and dinner from 5:00 to 9:30 p.m. at 470 South Washington St. Round Top, Texas. This is the second Liberty Kitchen pop-up at the same locale. The first pop-up occurred during the 2018 spring antique show and was met with enthusiasm from first-time show visitors and veteran attendees alike.
“I’m excited to return to Bader Ranch and offer antique show goers a solid option for fueling up in the middle of the day or feasting, winding down and having a good time at the end of the day. We’ve dubbed the food offerings ‘French-esque Liberty Kitchen fare,’ and all that really means is that guests can expect a mix of comforting dishes, many incorporating premium meat and fish that’s grilled to order, similar to what we do at Liberty Kitchen, just dressed a little differently” says Lance Fegen, F.E.E.D. TX Restaurant Group culinary director.
Fegen’s savory dishes will be complemented with desserts beer and wine served by special guests. Pastry chef Johnny Wesley — formerly of Liberty Kitchen at the Treehouse, The Union Kitchen and Killen’s Steakhouse —will be on-site dishing out ice cream, popsicles, floats and frescas from his dessert food truck, HTX Nitro Creamery. Carl Eaves, F.E.E.D. TX Restaurant Group Creative and Development Director, will not only work with Bader Ranch to transform the dining area into a fun, fashion-forward oasis, he’ll also serve as guest bartender, pouring a selection of wines in addition to Liberty Light and Liberty Dark, custom brews created by Austin-based Infamous Brewing Company.
“Our motto at Liberty Kitchen is ‘life, liberty and happiness.’ To be able to share that with people outside of our city is truly something special. In essence, we’re expanding the footprint of great food and fun into one of Texas’ most exciting bi-annual events,” says Eaves.
Sample menu items for lunch include a cold smoked salmon BLT sandwich on sourdough with lemony-dill mayo and Lance’s crushed deviled egg salad sandwich with lettuce, tomato, pickle, and wheat. For dinner the menu items are rabbit pâté de campagne, fire roasted beets and blue cheese salad, smoked coffee-sugar rubbed angus short rib, wood grilled angus tenderloin, and ora king salmon and mapley-pepper glaze.