Steve McHugh is a 5-time James Beard-nominated chef whose career has always celebrated seasonality, sense of place, and the central idea that food is community. From his time in New Orleans in various storied restaurants to opening Cured at Pearl and now Landrace in San Antonio, TX, Steve’s focus has always been more about excellence in the kitchen rather than about polishing his own rising star. This Wisconsin meets New Orleans chef has embraced Texas as a culinary home, and in-house butchery and charcuterie programs, as well as his connections with farmers and ranchers provide a firm foundation on which to build high level dining experiences that equally welcome a night out on the town or a salad at the bar.  He’s an advocate for the unique tastes of this region of Texas, and everytime I speak with him, he’s enthusiastic and engaged with his work. It doesn’t hurt, either, that Landrace has a roving old fashioned cocktail cart that visits tables, so a meal, a cocktail, and a conversation with Steve was the perfect way to celebrate this episode milestone.