The 2025 Taste of Aggieland, a vibrant culinary showcase held at the Brazos County Expo on February 27, brought together local vendors, culinary talent, and the community of Bryan-College Station. This engaging event not only celebrated food but also featured aspiring chefs through a high school culinary competition called The Fork, highlighting the importance of supporting both established and emerging culinary voices.
Among the diverse array of vendors was Stella Southern Café, a beloved dining spot in south College Station. Noah Lair, the café's catering manager, shared, “We really pride ourselves on getting the best ingredients and using them to make the best food.” This commitment to quality resonated throughout the event, drawing in food lovers and community members alike.
Another standout was JLM Chicken & Waffles, a restaurant with a powerful backstory. Owner Juanita Christian talked about how the restaurant honors her late daughters, Lacey and Margo, revealing a deeply personal connection. “Lacey wanted to start a restaurant, so we opened a food truck,” she said, adding that the community's support has been instrumental in its success. The restaurant’s Cajun tenders, inspired by Lacey’s original seasoning blend, were a hit, embodying both flavor and emotional resonance.
The Taste of Aggieland also provided participants an opportunity to discover new eateries. Local residents Kelsey Montgomery and Chris Ledesma expressed their enthusiasm after sampling various dishes, particularly praising the unique flavors they encountered. “I’d heard about them on Facebook, but actually tasting their food was a great experience,” Ledesma remarked. This spirit of local exploration highlights the importance of small businesses in driving community economic growth.
While the food stalls showcased a range of delectable options, the heart of the evening lay within The Fork, a competition pitting local high school teams against each other to create innovative dishes before an audience of community members and food industry professionals. Karla Castillo, chair of the Bryan-College Station Chamber of Commerce board and a judge at the event, praised the students: “The students not only executed their dishes well but also showed creativity and an understanding of flavor and technique.” The winning team from College Station High School wowed the judges with their savory dish of pecan-crusted hatch chili chicken thighs served alongside cheesy green chile grits.
"The chicken was cooked perfectly — crispy on the outside, juicy on the inside," Castillo said, highlighting the team's technical skills and flavor balance. Sophomore Harper Watkins, a member of the winning team, credited their success to teamwork and guidance from their instructor, Kayla Poe. “We really worked together as a team to get everything right,” Watkins noted proudly.
The Fork was more than just about cooking; it served as a platform for students to engage with local culinary professionals and gain valuable feedback. Glen Brewer, the president and CEO of the Bryan-College Station Chamber of Commerce, emphasized the broader significance of the competition: “It’s about giving these students a chance to show what they can do and how they can impact the culinary world.” The event aimed to foster community support for aspiring chefs, reflecting a commitment to culinary innovation.
In stark contrast to the celebration of local flavor in Bryan-College Station, the Taste Community Restaurant recently opened its doors in Arlington on March 3, 2025. Founded by Jeff Williams, who launched the nonprofit Taste Project in 2012, the Arlington location represents a significant step in addressing food insecurity in the region. With its unique “pay what you can” model, the restaurant is designed to serve anyone regardless of their financial situation. Williams expressed, “Our mission is to feed, educate, and serve our community.”
The ribbon-cutting ceremony marked a moment of pride for local officials and community advocates. After struggling to find a location that met the project’s needs, Williams and his team secured a generous 10-year lease from the city for their new Arlington location. The 13,000 square foot building includes a restaurant, production kitchen, and culinary classroom, making it a hub for community engagement and training.
“Having a place to serve and having a place to just be,” Williams emphasized, ensuring that diners can enjoy meals without the stigma often associated with food insecurity. The restaurant aims to create a welcoming environment where patrons can dine comfortably, as opposed to lining up for assistance. “This is truly meant to be a space for everyone,” he said.
During its opening day, the restaurant provided 84 meals within three hours, a testament to the pressing need for such initiatives in Arlington, a city identified as a food desert. Resident feedback echoes the restaurant's altruistic approach, exemplifying a community willing to uplift its most vulnerable members. Volunteer Sarah Zawatski reflected on her experience: “Serving people and putting smiles on their faces, I get smiles put on my face as well.”
Taste Project has also introduced culinary apprenticeship programs, collaborating with the American Culinary Foundation to train volunteers and help them gain employable skills. The community’s response has been overwhelmingly positive, with volunteers actively engaging with diners. “The way that [volunteers] care for people outside of the meal that they’re serving them,” said customer Sam Nofziger, points to the deeper connections being made through shared meals.
At both the Taste of Aggieland and the opening of the Taste Community Restaurant, the importance of community, food, and support for local economies are undeniably intertwined. Both events highlight a commitment to developing culinary talent while forging lasting connections within the community. “As the future of our industry, it’s exciting to see these students grow,” Castillo remarked, looking towards a promising culinary future for Bryan-College Station, while the Taste Community Restaurant aims to reshape what access to nutritious food can mean for Arlington's residents.
