Kevin Fink
Written By Team StarChefs
Emmer & Rye | Austin
Recipes
Green Emmer Shoyu Glass, Beef Tallow, and Pink Lady Apple | Chef Kevin Fink of Hestia
Embered Kohlrabi, Egg White Shoyu, Burnt Walnut Oil, Lime | Chef Kevin Fink of Emmer and Rye
Ricotta, Fermented Tomato Water, Wild Oregano, Parsley, Chives, Yaupon vinegar | Chefs Kevin Fink and Page Pressley of Emmer and Rye
On The GRound
Features
At Emmer & Rye, saving scraps and reducing waste leads to new techniques, ingredients, and flavor compounds.
StarChefs returns to Austin-San Antonio to celebrate the city’s most talented up-and-coming food and beverage professionals.