He’s cooked professionally for nearly a decade in two of the top foodie cities in the world: first New York and now Austin. When Dan Stacy moved south in 2008, he and his new wife Kristen knew they wanted to start a food business. A catering company that sourced primarily local, organic ingredients was a missing niche in the food-movement-friendly city, and Dan and Kristen began Royal Fig catering to fill the void. Like most new business owners they started slowly, capping their reservations at only two weddings per month. Soon, though, demand outweighed their caution, and Royal Fig took on more customers, more employees, and more food. Now, it’s nothing unusual for Dan to cook for 1,000 people in one weekend. Cooking in the New American style, Dan’s creations are both seasonal and regional. Given his Texas roots, his menus are meat-appreciative — pork belly, strip steak, even whole pig roasts — but he never skimps on the seasonal, local vegetables — spring beets and carrots, summer tomatoes and squash, fall pumpkins, potatoes, and butternuts. And because Dan sources his produce from the farmers themselves, the taste is unfailing.
Last year, Dan added a new addition to Royal Fig, a mobile food truck called The Seedling Truck. It’s still Dan’s signature style, only mobile! He still sources local and organic ingredients whenever possible, retaining his food’s quality while showcasing the casual good nature that characterizes his entire menu. This month, Royal Fig is moving into yet another arena — an event space in the Hill Country called The Harvest Room. In the interview below, Dan gives us his unique perspective into life in the food business, not just from behind the kitchen counter, but engaged in an entire city’s food scene. more »