Boot Ranch Executive Chef Aaron J. Staudenmaier wasn’t always counting bluebonnets in the Texas Hill Country. Aaron began working the graveyard shift at a truck stop at age 14 and eventually made it to The Mansion in Dallas, working under Chef Dean Fearing. For the 13 years prior to his escape to Boot Ranch, he worked under Chef Kent Rathbun at Abacus, Jasper’s and at the farm-to-table concept, Rathbun’s Blue Plate Kitchen in Preston Center. Now ensconced in the hills of Fredericksburg, he says nothing announces the change of farm season in Texas and the hint of warmer weather like that first delivery of creamy, nutty English peas just waiting to be cooked up. And so, over on SecondShelters.com, we are offering up his recipes…for vacation home “inner peas”…
