ronin cooking, llc

We joined Ronin Cooking for their Winter Solstice hog roast. The event invite stated that the gates opened at 3 and the dinner started at 6:30 so we got out there around 4 pm. It was a good thing, as we were able to tour the farm, meet the critters (adorable pigs, sweet dogs, and very protective geese) and find our way around before the sun went down. True to the name, the roasted a whole hog and served it with winter veggies and fried green tomatoes. The pork melted in our mouths and the skin was nice and crispy. The minted beets and braised napa cabbage were delicious and the fried green tomatoes were the best I've had. They served hot apple cider with everything to keep everyone warm. Service was on long tables in the woods, surrounded by lights and chimneas to keep warm. Blankets were also provided. After dinner, dessert was hot apple cobbler served with a nutty sorghum syrup and homemade whipped cream. Dessert was followed by a bonfire in the pasture. In all it was a lovely experience and we'll be back for one of their full moon dinners. If you plan on visiting, the policy on alcohol and beverages other than water is bring your own. Arrive early, relax, and enjoy the visit.

The Brazos Valley is mostly known for (drumroll...) BBQ and steak houses. It is so refreshing to have an organic farm that strives to cook with the freshest possible ingredients in a romantic and wonderful setting under the night sky.The full-moon dinner experience starts with a brief tour of the farm (Atlas the cat, goats and pigs are hilarious), followed by a set dinner for approximately 50 people under the night sky. Tables are romantically set with personalized menus. Note that they cater to any special diet (I, for instance, do not eat meat). There is no liquor license, so please bring your own drinks (and a bottle opener!). The first seven courses were small bits starting with a delicious amuse bouche (local boiled peanuts). Between the courses was a lime jelly (yum), followed by a dessert at a different location on the farm. All dishes were good, with the clear highlights being the cream of butternut squash and the dessert (I asked for seconds). Note that some might find the plates to be small. I, however, think they were just the right size and that they came at the right pace (as in any good restaurant).Food is served on a long table that fits all guests. This has the advantage that one can meet new people that might be interesting. It also has the disadvantage that you might be stuck next to the worst person on the planet. In our case we had both: Weirdos on the left, awesome people on the right.Staff are courteous and attentive, clearly well-managed by Amanda who runs front of house. The kitchen is run by Brian who seems to have worked with Chef Tai at Veritas at some point. In fact, it took me some time to remember where I knew them from: Amanda was at Veritas, and, I think so was Brian.I really have no complaints other than adding maybe another washroom. However, this is not a must. I think things are still in the ramp-up phase, so some small rough edges might still need some polishing. However, this is just me being a picky snob. Overall, this was a great experience and I very much look forward to coming back! Thank you for the wonderful evening.