Insider
Jeff Blank
To what do you owe Hudson’s success?
There are many reasons why Hudson’s has
been serving since 1985. I have been my
own landlord the entire time, and that allows
us to shrink with changes in the economy.
We have one main flagship restaurant;
while others open several stores, we make
our only unit better. Wild game is what we
are known for, but we do all types of food
and always put a unique twist on it.
What kind of experience will be enjoyed by
those who come to Hudson’s?
Hudson’s is in a 75-year-old Hill Country
house. It is relaxed while having great food
and service. Texas Monthly calls it “rustic
with white linen.”
What makes it the winner of the “most
romantic” restaurant?
We are romantic with our Hill Country
ambience—fireplace, tapered candles in
glass hurricanes, white linen, series of
smaller rooms—a home converted into a
restaurant surrounded by organic gardens.
Describe the kind of food served at Hudson’s?
Our food reflects Texas Hill Country
cuisine—venison, quail, bison, rabbit, game
Proprietor/Chef
Hudson’s on the Bend
Austin, Texas
sausage, all on one plate. We have a
smokehouse fired with pecan wood, as is
our kitchen grill. A live fire and smoke adds
our signature flavor. We have great seafood,
and our beef takes to the live fire well.
When you cook, what’s uppermost in
your mind?
Getting all your taste buds squirting at
once—sweet-sour-salty-bitter—a big full-
flavored explosion in your mouth. We are
not shy with our spices.
How/why did the cooking classes start?
How about the line of sauces?
Cooking classes started as a way to
downsize our recipes to book size/home
size. We were forced to test/measure
them. We did the sauces to get our name
in the pantry at home, and to put three
kids through college. Also, it was to give
our executive chef some ownership, and
create another source of revenue.
You wear many hats. Which one is
your favorite?
I enjoy the cooking school the most—
showing off and entertaining at the same
time. Making money is fun, too.
continued on page 10
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