The focus at Jack Allen’s Kitchen is on three things—Southern hospitality, quality local ingredients, and great value. As a longtime chef in Central Texas, Jack Gilmore knows a thing or two about relationships: treat your customers like family; foster relationships with your staff to help them grow; and create meaningful connections with local farmers.
This commitment shines through in the soulful, Southern comfort food at Jack Allen’s Kitchen. Take one bite of a Jack Allen’s dish, and you can feel his love for fresh, local food. In Jack’s first cookbook, you’ll find recipes that feature the bounty of each season, engaging profiles of Central Texas farmers and purveyors, and an open invitation to pull up a chair at Jack Allen’s Kitchen, relax, and have a good time.
** Jack Allen's Kitchen cooked up this book of recipes and noticed a few errors: a lost ingredient, an odd cut, an off measure. They are easy to fix, so click here for recipe corrections. **
Gilmore’s bold, flavorful style hails from his experience across the Gulf Coast region of the South and his upbringing in the Rio Grande Valley. Combined with his extensive work with “old school” Cajun chefs, German master chefs, and some of the best cooks in the Southwest, Gilmore has brought spirited Texan cuisine to Jack Allen’s Kitchen, proudly using farm-to-table ingredients.
Dupuy is a freelance writer who has written for Texas Monthly, National Geographic Traveler, Imbibe, Texas Highways, and numerous regional publications. She also cowrote Uchi: The Cookbook with James Beard Award–winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family, and Love with Scott Roberts.