![]() ![]() ![]() In 2015, the Lights opened the restaurant, within a 111-year-old ice house, sourcing ingredients from either the farm or the surrounding Brazos Valley to create dishes that range from chicken-fried steak and peach-lacquered barbeque chicken to African fish curry. “I used to push a button and get asparagus year-round I didn’t know that asparagus was only available for 10 weeks in the spring.” “Most restaurants are sourcing ingredients from across the United States, if not the globe,” says Light. There are so many micro-seasons, with growing conditions shifting week by week, that he found it a challenge to attune to those subtleties. The farm grew, with flocks of guinea fowl and chickens, a drove of pigs, a tortoise, and gardens with veggies and grains.įor Light, one of the biggest lessons in farming has been breaking away from the idea of having four seasons. ![]() Twelve years ago, the Lights bought what would become their farm, where they began hosting events and monthly “full moon dinners” to take advantage of Light’s cooking chops from working in kitchens across the United States. The restaurant is a true family establishment: His wife, Amanda Light, runs the Best of Award of Excellence–winning wine program.īy design, Ronin is tied to the shifting of the seasons. Light is the co-owner, chef and farmer at Ronin, a true farm-to-table dining establishment in Bryan, Texas, just outside of College Station where Texas A&M is located and 90 minutes north of Houston. “But really the best gift is just spending time with them.” “They’ll make little handwritten notes or one year I got a paper tie,” he said, chuckling. For dads of young kids, Father’s Day isn’t so much about getting pampered as it is just being with their little ones-something that chef Brian Light has really come to appreciate. ![]()
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