Meet Me at the Wagon By cover art

Meet Me at the Wagon

By: Texas Monthly
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  • Summary

  • To celebrate Perini Ranch Steakhouse’s 40th anniversary, owners Lisa and Tom Perini invited friends, historians, ranchers and chefs to share their reflections on what makes this steakhouse so iconic. This collection of stories shows off history, hospitality, and hominy (green chile hominy that is) that have made Perini Ranch Steakhouse a Texas institution. Learn how a little steakhouse off the beaten path became synonymous with “Real Texas Food!” The tale of a cowboy cook and the best little steakhouse in Texas will capture the hearts and taste buds of fans around the globe. Produced in partnership with Texas Monthly Studio and Perini Ranch Steakhouse.
    Copyright Texas Monthly
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Episodes
  • Episode 6: Buffalo Gap Wine & Food Summit

    Episode 6: Buffalo Gap Wine & Food Summit
    Sep 19 2023
    Food brings people together, but the wine gets them talking. Conversation over dinner and wine with Fess Parker and Dr. Richard Becker (Becker Vineyards) would lead to a new venture for Perini Steakhouse and Buffalo Gap. Ashley Parker Snider (Fess Parker Winery) and Dr. Richard Becker join to discuss the inception and importance of the Buffalo Gap Food & Wine Summit. Since 2005, they have sought to cultivate an appreciation of fine wine and food through education and industry discussion.
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    32 mins
  • Episode 5: The Congressional Picnic

    Episode 5: The Congressional Picnic
    Sep 5 2023
    Over the last 40 years, Perini Ranch Steakhouse has catered numerous events, but few more memorable than that of September 11th, 2001. In this special episode, Tom and Lisa Perini share their unique perspective from the historic day as they prepared to cater the Congressional Picnic at the White House.
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    25 mins
  • Episode 4: Food Brings People Together

    Episode 4: Food Brings People Together
    May 2 2023
    The flavors of southwestern cuisine may vary, but the chefs behind it share a passion for the community it brings. Friends, and the fathers of Southwestern Cuisine, Chef Dean Fearing (author of The Texas Food Bible) and Acclaimed Chef Stephn Pyles (12 time Outstanding Chef In America nominee by the Beard Foundation), call in to share their experiences in the food industry.
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    22 mins
Art World Food & Wine Social Sciences Travel Writing & Commentary
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