On a golden Dripping Springs evening, guests arrived at a stunning ranch property, where sweeping Hill Country views set the stage for something special. Chef Marissa Fisk had prepared a farm-to-fork dinner party, an evening designed to capture the beauty of local abundance and the art of slowing down to gather around the table.
For this occasion, Fisk designed to embrace the season, honor the land, and showcase the bounty of the Hill Country. Partnering with trusted providers to achieve this vision, she shaped her menu around food that is fresh and local. “When I bring it all home, it’s so fun for me because it’s like a basket of art,” Fisk says of the produce, meats, and breads she gathers. “It’s inspiring.”
As guests mingled and the sun slid down over the hills, the meal unfolded in thoughtful courses that highlighted both flavor and place. Guests began with wine from William Chris Vineyards and an appetizer of venison cherry chipotle sausage and wild boar sausage chimichurri sandwiches, prepared with Force of Nature meats. The main course brought together freshly baked sourdough from Goodbake ATX, cheese-stuffed agnolotti from Pasta One Two Three, and a vibrant spread of vegetables and greens from Wild Candy Farms and Songland Farm—all paired with a perfectly grilled Force of Nature tenderloin. To finish, Fisk served her own tiramisu, a sweet and elegant finale to a meal that celebrated the region’s farmers, ranchers, and artisans.
But it wasn’t just about delicious food; for Fisk, the evening was an opportunity to create an experience. She embraces a slow approach to enjoying a meal with friends and family, believing that it takes time for the magic to happen. “Because we didn’t rush it, there was an emphasis on slowing down time and connecting with others,” she says. “People were just so engaged in conversation; they didn’t want to leave.”
This fellowship, she believes, is why gatherings matter. “In our world today, there’s such a loss of connection, and people are hungry to come together,” Fisk shares. “Gathering serves a joyful purpose for people.”
For this dinner affair and at every event she orchestrates, Fisk is intentional about creating an atmosphere where people can relax, savor the meal, and truly enjoy the occasion. Preparing food and hosting guests can be overwhelming, but as a personal chef, Fisk takes that weight off the host, offering a beautiful table, wholesome dishes, and flavors guests might not try on their own. “The host can just enjoy their company and the comfort of the home,” she shares, “while we bring the table to life.”
Steeped in Hill Country beauty, the evening stretched on well after the sun disappeared and the night sky deepened. Laughter around the table lingered, and no one seemed in a hurry to leave, as the warmth of food and friendship offered a quiet reminder of the nourishment found in gathering. Fisk reflects, “I just loved watching people enjoy themselves and seeing the connection, the heart, the beauty of the experience.”
MarissaFiskCatering.com | @modernmomchef
Locally Sourced:
Force of Nature, in partnership with Roam Ranch, is founded on regenerative agriculture, offering 100-percent grass-fed, pasture-raised beef, bison, chicken, elk, and venison.
Wild Candy Farms is a 51-acre homestead producing diverse crops—radishes, cantaloupes, squash, beets, carrots, microgreens, and more—using no-till, cover cropping, crop rotation, and composting.
Songland Farm is a small-scale, no-till vegetable farm and orchard in Wimberley, growing vegetables, flowers, and fruit trees without chemical fertilizers, pesticides, herbicides, or GMO seeds.
Pasta One Two Three is a family-run business making dry pasta with just two ingredients—Italian whole wheat semolina flour and water—using time-honored methods for exceptional flavor, texture, and digestibility.
Goodbake ATX creates scratch sourdough breads and sweets with freshly milled organic wheat berries from Barton Springs Mill, Central Mills flour, locally sourced herbs, and organic sugar, butter, eggs, and milk.
William Chris Vineyards crafts wines with 100-percent Texas-grown grapes, Old-World techniques, and low-intervention practices to represent the best of the region.
Butternut Squash Ravioli with Crispy Sage Cream Sauce
As the air turns crisp and the season invites us to linger a little longer at the table, Fisk turns to recipes that highlight fall’s bounty. Her butternut squash ravioli captures everything she loves about this time of year—simple ingredients elevated into a meal meant to be shared.
(Serves 4)
Ingredients:
1 box butternut squash ravioli, frozen or fresh
1 cup heavy cream
2 tablespoons maple syrup
1 teaspoon pumpkin spice
1 tablespoon butter
1/2 cup toasted hazelnuts
6 fresh sage leaves
1 teaspoon grapeseed oil
Cracked salt and pepper to taste
Directions:
- Cook ravioli and place in a dish or serving platter.
- Prepare the sauce: On medium to high heat, melt butter in a medium pan. Add heavy cream and bring to a boil; then lower temperature to a simmer. Whisk in maple syrup, pumpkin spice, and salt and pepper to taste (I like about one teaspoon of each). When ingredients are well combined, pour sauce over the pasta.
- In a small frying pan on high heat, add grapeseed oil and fry the sage until crisp. Place on a paper towel to remove excess oil. Toast hazelnuts. Top the pasta sauce with sage and hazelnuts.