How Houston Chefs Collaborate With Refugee Farmers to Produce Some of the City’s Best Dishes | Eater Houston

"I watch Chef Adam Dorris braise coils of baby bok choy in the juices of a beef chuck from a nearby cattle ranch, though before they wilt the bright greens and stems sizzle on a flat top as they await a special that pairs the bok choy with sweet potatoes and pureed sunchokes. Dorris has long sourced greens from the founding farmers of Plant It Forward Farms, and his menu reflects a deliberate commitment to keeping dishes local and seasonal — “I just kind of play jazz,” he says — using whatever is available. He opened Presidio in 2017 with Charles Bishop after leaving Pax Americana." - Cat Modlin-Jackson