Dining
BY SARAH HERNANDEZ
Southern with a French Twist Owner and Executive Chef Ashley Olson started the private chef business in 2020.
Olson said she and her team of chefs cook seasonally and o er three menus throughout the year: a winter, spring/summer and fall holiday menu.
PHOTOS COURTESY SOUTHERN WITH A FRENCH TWIST
Southern with a French Twist creates connections Executive Chef Ashley Olson talked herself out of culinary school twice before leaving her corporate career to start a personal chef business.
Dinner party hosts can choose from Southern with a French Twist’s menu of desserts featuring cake and pudding.
connections she grew up with inspired her to start Southern with a French Twist in November 2020. She said she hopes to build dining experiences where people can “take a deep breath and connect with others.” “You just leave so much more fullled,” Olson said. “Not just physically from eating well, but emotionally. Connecting with that person over that meal, I just think, is a life-changing moment. I want to build a company that creates those environments throughout our community.” What they oer Southern with a French Twist provides private dinner parties, weekly personal chef services, pri- vate inight catering and elevated catering services
Now, Olson and her team of chefs, servers and a delivery driver at Southern with a French Twist aim to help the Central Texas community connect at the dinner table. What’s in a name “It stems from a deeper connection to both how people in France and very much in Europe make gathering a part of their daily life,” Olson said. “It’s frequent, it’s delicious, it’s very much a communi- ty-heavy environment, and it’s very much that way in the American South, which is where I grew up.” Her love for hospitality and the dinner table
at small-scale events like cocktail parties. Menus include appetizers like the popular pimento cheese tarts with whiskey bacon jam, main courses like the beef let with bourbon cream sauce and desserts like the pear almond olive oil cake with cinnamon vanilla crème anglaise. “Feeding people is a love language, but the community is the other half that kind of completes the circle,” she said.
www.southernwithafrenchtwist.com
10:00 - 4:00 Saturday, May 3, 2025 $25 $30 T i ckets S p on s o r s PLATINUM G O L D Scan the QR code to visit our website for more information.
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SAN MARCOS BUDA KYLE EDITION
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