Join us at the main market tent as Chef Brian Birde-Mann of Texas Hill Country Olive Oil prepares a delicious and seasonal recipe for Pecan Encrusted Airline Chicken with a Mushroom Chutney. Try a sample or two and then pick up the ingredients from our market vendors to make the dish at home!

With over twenty years of experience, Chef Brian Birde-Mann is classically trained in French cuisine under the tutelage of Chef Cheryl Lewis and Chef Urs Schmid, among others. He has honed his skills traveling around the country, to New Jersey, Maine, Florida, New Mexico, Arizona, California, and Texas. He also spends months at a time in Peru, absorbing as much as possible from the locals! From his famous Chicken Fried Steak Tacos to Coq au Vin to Smoky Tofu Bean Scramble, his dishes are inspired by his deep love of food and his strong belief in using simple, locally-sourced ingredients to create delicious food. Living in North Austin, Chef Birde-Mann, is the father to two adorable twin boys and two almost equally adorable basset hounds. Sometimes known around Austin as the Colorful Chef, he is hard to miss at 6’3, with bright blue eyes (and hair to match) and a plethora of food-inspired tattoos. He is definitely a memorable guy, but the amazing blending of flavors is what is really hard to forget!