Ready to give your now-tired recipes a break and flex your culinary skills while under the virtual eagle eye of Culinary Institute of America-trained Chef Page Pressley?

Then, Foxtail Supper Club is for you.

Most recently of Austin’s Swedish Hill and Emmer & Rye, Chef Pressley managed kitchens at Trattoria Nostrani in Sante Fe and The Bellagio’s Le Cirque in Las Vegas. His 15-year career has also included stints at Uchi Houston, Uchiko Austin, Starr Restaurants in Philadelphia/New York City/Miami, and Pujol in Mexico City.

Initially planning to open a brick and mortar, Pressley realized that the mission for Foxtail of creating community was more important now than ever before. He shifted gears when he was approached by Assembly Kitchen about opening the concept online, thus allowing him to both cook and be able to provide an at-home dining experience. 

Launched in early May, Foxtail provides an interactive Zoom experience where you can engage, cook and enjoy a five-course meal in the comfort of your own home. The menu features tastebud-tempting offerings such as Wagyu Carpaccio and White Sturgeon Caviar, Crispy Pork with Beetroot barbecue sauce and Hazelnut Brioche with Honey crisp Apple Caramel.

The concept takes the best, freshest and most nutritious ingredients from Austin and the Texas Hill Country and delivers them to your door in thoughtfully prepared and ready-to-eat packages.

“As so much has changed in the world, two things remain, perhaps, more clear than ever,” says Pressley. “We can still provide our guests with a space to connect, celebrate and share joy, and our responsibility to get high quality, local food to as many people as possible in a safe and affordable way is greater than it ever has been.”

Foxtail has opened with two night services, with plans to expand to four services in the coming weeks. The menu shifts every two to three weeks, or as the season dictates. 

To take part, simply reserve your spot and order your ingredients box ($150/box, serving two people, and delivered to your door). 

Cover photo courtesy Taylor Prinsen Photography