Celebrating Flavor and Friendship: A Dinner Party with Scratch Founders

Abstract art often brings forth the thought: That looks easy, I could do that. Yet, the casual observer misses the years of practice behind the striking visuals. This concept resonates across creative fields, especially in cooking. While minimal-ingredient recipes may appear simple, top chefs understand that simplicity can be truly sophisticated.

Take Margarita Kallas-Lee and Phillip Frankland Lee, the minds behind Scratch Restaurants. Their culinary creations, from the intricate omakase at Sushi by Scratch Restaurants to the exquisite 12-course offerings at Pasta|Bar, showcase their talent. Margarita’s latest venture, Wolf and Wheat, features edible masterpieces that are as innovative as they are beautiful. However, they both recognize that the finest ingredients deserve to shine on their own.

The Art of Gathering

This approach to quality is central to their success. Their dining experiences blend sophistication with a welcoming vibe, drawing in a loyal following. Over the past two years, the couple has rapidly expanded, now operating nearly 20 restaurants throughout the nation.

We recently joined them for a casual dinner. What’s cooking? Steak, fresh tomato salad, and to end on a sweet note, Margarita’s strawberry cake with mascarpone cream. Join us as we explore the behind-the-scenes of this Michelin-star couple’s culinary journey.

What inspires your culinary philosophy?

Phillip: We love hosting friends at home. Cooking is a way to connect, but it’s really about enjoying time together. At the restaurant, we aim to provide a memorable experience through our dishes.

Describe your home. What do you love most about it?

Margarita: Phillip discovered this place. We weren’t planning to move from downtown Austin, but when he saw it, we knew it was perfect. I was seven months pregnant, so finding a peaceful retreat was essential.

Phillip: We previously lived downtown but needed space to unwind from our hectic restaurant life. This area, where we have friends, offers a serene escape from our busy days.

Margarita: The kitchen really stole my heart. It’s the hub of our home, perfect for family gatherings. It feels open and inviting, ideal for entertaining.

Phillip: The house was move-in ready, with an open layout centered around a large living room. We enjoy a spacious backyard, a home gym, a Morozko Forge cold plunge, a SISU sauna, a barbecue, and a pool.

What does an ideal gathering mean to you?

Phillip: We usually kick things off with a good bottle of wine and grill quality meat from Iron Table Wagyu (the same 100% full-blooded wagyu we use at NADC) while we relax.

Margarita: It’s a joy to share our home with friends, enjoying the jacuzzi, fire pit, and engaging conversations.

We love hosting Friendsgiving, where about 60 guests join us each year. It’s a joy to see everyone pitch in, cooking and preparing together. We call it Transplant Thanksgiving, as we invite friends who are far from home, creating a holiday experience for them.

Describe a typical day in your life.

Phillip: Each day varies. When I’m home, I wake around 8, meditate for 10 minutes, take a 3-minute ice bath, run a mile barefoot, work out, and then tackle emails.

Since moving here, I haven’t spent more than 30 consecutive days at home. I treat my time here like a vacation, focusing on fitness and healthy eating while working from dawn till dusk. My tasks include menu planning, sourcing new suppliers, brainstorming restaurant concepts, conducting interviews, and training staff.

Margarita: My ideal day starts with coffee and time with our daughter before hitting the gym at home. After dropping her off at nature school, I head to Wolf and Wheat to prep recipes, collaborate with the team, tackle various tasks, and later cook dinner before our evening family walk. When our daughter sleeps, we enjoy relaxing in the sauna.

Las Flores Vase

Sabre Teak Flatware

Recycled Glass Petite Goblets, Set of 4

What tableware do you prefer?

Phillip: We keep it simple when hosting. Just plates and food; no elaborate settings.

Margarita: I enjoy Our Place glassware, and I adore candles from ORNA for the table. Flamingo Estate also has beautiful candles that set a nice mood for guests, and I like having special hand towels for visitors.

What essential cooking tool do you recommend?

Margarita: A versatile pot is a must; it’s perfect for making pasta or stew. We use restaurant-grade cookware from supply stores.

Phillip: My favorite tool is the grill. It requires minimal cleanup, is straightforward, and allows for a variety of dishes.

Which cookbooks do you cherish?

Phillip: I collect cookbooks but avoid reading them deeply to prevent influence. One that I enjoy is The Sushi Economy, which examines the economics behind the sushi boom.

Margarita: I prefer educational reads like The First Forty Days: The Essential Art of Nourishing the New Mother.

What’s always in your fridge?

Phillip: I keep sauerkraut, Tabasco, butter, and a blend of avocado and olive oil.

Margarita: Buckwheat, eggs, and venison are my staples. I prepare buckwheat as a side with butter or sunflower oil. At the restaurant, we use it for our almond and buckwheat brownies, and I also make pancakes for our daughter using buckwheat flour.

What challenges do you face when entertaining?

Margarita: I think many people, including myself, stress about having everything perfect, especially after seeing flawless setups on social media. However, it’s essential to remember that good friends and delicious food are what truly matter.

Your go-to dishes for gatherings?

Phillip: I typically serve a protein, a salad, and a grain, seasoning the meat simply with salt and pepper for the best flavor.

Margarita: I enjoy amaranth, which I made recently with almond oil. It’s versatile and pairs well with many dishes. I dress salads with a mix of almond oil, lemon juice, salt, and pepper, perfect for a tomato-cucumber salad or a cabbage slaw.

Margarita: I also make sourdough, and for dessert, I whip up Brown Butter Apple Bars and a cobbler—simple yet satisfying options. Last time, we served lobster tails, lamb, roasted veggies, and a variety of salads.

Margarita: We always ensure a good selection of drinks, especially non-alcoholic options like Topo Chico or flavored sparkling water. For wine enthusiasts, we provide a mix of bubbles, orange wine, and a red.

Your favorite weeknight meal at home?

Margarita: We cook often, especially for our daughter. When we’re home, I prepare stews, while Phillip usually grills lamb or venison, which our daughter loves!

Any tips for hosting on a budget?

Phillip: You don’t need a big budget to throw a nice dinner. Grab some chicken thighs and veggies, and you can create a delicious meal without breaking the bank.

What question helps you connect with others?

Margarita: We like to ask everyone, “What’s the craziest thing you’ve ever done?” to spark entertaining stories, especially with a few glasses of wine in hand.

Your ideal dinner party playlist?

Margarita: I enjoy Lofi Beats or Khruangbin radio. Jungle is also a great choice.

What’s your go-to centerpiece idea?

Phillip: A big Iron steak—food is our centerpiece.

Your essential rule for stress-free entertaining?

Margarita: Remember that guests are there to relax and enjoy, not to judge you. Being prepared ahead of time can help ease the chaos.

Your dream dinner guest?

Phillip: I’d love to have cooked for Anthony Bourdain.

Margarita: For me, it would be Quentin Tarantino.

Fill in the blank:

A great meal should: be delicious.

It’s not a dinner party without: wine.

Every cook should know how to: season effectively.