Tabella at Clear Creek Winery, Kemah

In true farm-to-table fashion, Chef Coco Hogue of Tabella at Clear Creek Winery sources the majority of her ingredients from onsite gardens, local farmers, ranchers, and other homegrown producers. Each day before dinner service, she strolls through the restaurant’s backyard picking items for the day’s menu such as herbs, baby vegetables, and forks from the silverware tree. As a photographer and painter, Chef Hogue believes in beautiful presentation, which she achieves by delicately plating entrees such as coffee-rubbed pork loin and grilled quail with sides such as potato gratin and brussels-sprout hash. During three- to twelve-course dinners, fresh seafood found within 5 miles of the restaurant is one of four protein choices, and it is prepared to match the evening’s wine selection.