In addition, Hoover is an active board member for Foodways Texas, Texas Restaurant Association, Greater Austin Restaurant Association, and Austin Independent Business Alliance and served as president of the Citizens Police Academy in Spring 2015.Īt Hoover’s Cooking, we support and honor our community and our culinary and cultural influences. Hoover has helped organize several food and wellness programs at The Soular Foods Garden, from a small-scale model of the Capital Area Food Bank’s Kids Café, to gardening and cooking classes for the BeHive after-school program, to conducting oral history interviews with elders (some over 90 years old!). Fried cauliflower / with Parmesan Cheese Fried Tilapia Fried Chicken Candied Yams Banana Pudding Red Velvet Cupcakes Chocolate Covered Strawberries Deep. The trailer became a community experience, with gardens planted by the Sustainable Food Center’s gardening classes, benches made by the neighborhood’s Alternative Learning Center, and family entertainment by local artists and musicians. He used the veggie-centric trailer to promote urban gardens and more balanced eating habits. In 2011, Hoover opened his first food trailer, The Soular Foods Garden, to bridge the gap between soulful cooking and fresh-from-the-garden food. The Manor Road restaurant also happens to be a stone’s throw away from his childhood home. Finally, he landed at home with Hoover’s Cooking, a Texas home-cooking restaurant that encompasses his culinary expertise: Southern, Tex-Mex, Cajun, and, of course, BBQ. Hoover honed his newfound skills over the next decade at other Austin institutions like Toulouse, Chez Fred, and Good Eats Café (where he was managing partner for six years).
It was there that he came to learn the restaurant business from the ground up: bussing tables, washing dishes, bartending, working the line, planning menus, and finally, managing. He started working there for extra spending money, rolling out pie dough, making gumbo, and filling in for the head chef, Mr. Hoover's discovered his passion for food at the Night Hawk while he was attending the University of Texas. Akin was a pioneer of racial integration in Austin restaurants – for both customers and service staff. Harry Akin opened the doors of the Night Hawk in the early 1930s, and it was the first restaurant to stay open through dinner hours (hence the name). The Night Hawk restaurant holds a special place in both Austin's and Hoover’s history. He grew up eating what is now known as "farm-to-table." Hoover’s relationships with area farmers allow us to bring fresh, local food to our tables every day. Hoover recalls going out to the family farm in Utley, Texas and picking fresh peas, melons, greens, tomatoes from the field and watching his father butcher farm-raised meats. Hoover has always associated food with bringing people together, and the delicious and distinct flavors on our menu strive to bring together the melting pot of cultures and people who make up this great state. A native East Austinite and a fifth-generation Texan, Hoover and his cooking are inspired by the state itself.
Hoover Alexander’s roots run deep through Texas. For 20 years, Hoover’s Cooking has been a force in Austin’s community.
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