superlative: most likely to be the best foster parent
creature comfort: hot toddy made with rye whiskey, honeysuckle liqour and lemon juice
best concert you've ever been to: bob dylan and his gospel band with special appearance by emmy lou harris and maria muldar at the orpheum theatre, memphis tennessee, 1979. slow train coming had just come out and the album was preformed with breathtaking virtuosity by emmy lou and maria on fiddle and mandolin. the intimacy and intensity of these three musical icons on a small stage in an old historic theatre was mind altering.
favorite cereal: shredded wheat
austin go-to: enoteca vespaio
Class of 2016
Linda is a third generation Chef. She learned watching her Father and Grandfather then later studied at the New York Restaurant School in Manhattan. Linda remained in NY several years working at various privately owned upscale venues. She spent her childhood on the family farm and has been an advocate of ' The Farm to Kitchen' movement for many years. Linda opened two celebrated restaurants in Memphis, Tennessee, Puck's and Azalea Grill as well as Whisk in Westlake, Texas. She now resides in Austin, Texas working as a private Chef for the Austin Film Society. Her travels through France, Morocco and Spain have greatly influenced her style of cooking. She recently started Club Fig, a Roaming Supper Club.