WICHITA FALLS, TX - It's been two years since plans were announced to build a farm-to-table style restaurant in Wichita Falls.
Owner John Hirschi said he expected the Fox Hill to be open ten months ago, but now things are finally taking shape at the restaurant over on Kemp.
He admitted he was over optimistic about the opening date, but now that he has everything lined out with the city, adventurous foodies will have their chance to try out the farm to table concept, in about two months.
As construction continues at the Fox Hill restaurant in a converted historic home off Kemp between Seymour Highway and 9th Street, the new Executive Chef is putting the finishing touches on his menu.
Thomas Nixon comes here from Portland, Oregon, where he studied Culinary Arts.
"I went to Le Cordon Bleu in Portland, Oregon," Nixon said. "It was everything from service to working with organic products and different cooking styles and recipes"
The concept of cooking food grown, or raised on site in plots and greenhouses is right up Nixon's alley.
"See this and being a part of this brings me closer to the food which that's kind of where I'm trying to get," Nixon said.
It's been two years since owner John Hirschi decided to bring the farm-to-table movement to Wichita Falls, and even though he's faced the normal hurdles that come with opening a restaurant, he hasn't lost his passion for bringing organically grown food to the table.
Hirschi said, "It's just environmentally, it's much more successful to have control of your food sources and as much as we can, we'll be buying all of our food stuff from this area."
"I think we're going to see a lot of just simple elegant dishes that make sense, from a garden," Nixon said.
He finished by saying that his vision for the restaurant is for people to come in, enjoy some great food and a have a great experience, an experience they might expect to find only in a much bigger city.
The Fox Hill is expected to be open by October 1. Nixon and Hirschi said they are also collaborating with local farms to bring them fresh produce but the plan is to have at least 70 percent of their products come from right here in the backyard.
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