The Olamaie
Farm & Provisions Share
Local Pickup or Local Austin Delivery ($15)
STARTING AT
$120
PER MONTH
Prices include all service fees & our 20% Employee Wellness Charge.
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When you subscribe to the Olamaie Farm & Provisions Share, you’ll enjoy a curated rotating selection of pantry items, homemade snacks, spreads and dips, cocktails and more. Enjoy both our trusted favorites such as our signature biscuits and honey butter, and seasonal surprises from the Olamaie kitchen. With our Provisions Share, you’ll get to experience the warmth of Southern hospitality at home.
This experience from Olamaie is exclusive to our Table22 members!
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Optionally, add-on Olamaie’s signature biscuits & honey butter (4 biscuits for +$16) or one of our Cellar Share options to go with your Provisions Share:
The Appreciator (2 Bottles, +$75)
The Reserve (2 Bottles, +$125)
The Enthusiast (4 Bottles, +$130)
The Aficionado (4 Bottles, +$235)
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How do I get my goods | If you select pick up, you will receive an email and text message at the beginning of the month confirming the pick up date and inviting you to schedule a pick up slot. If you select delivery, you will receive an email and text message at the beginning of the month confirming your delivery date.
When do I get billed | When you sign up for a subscription, you will have a recurring membership. Your first charge will occur on the day you sign up, and you will have a recurring charge every subsequent month (unless you pause or cancel your subscription)
How do I manage my subscription | After signing up, you can manage your subscription at Table22 Member Portal (app.table22.com) where you can skip a month, pause your subscription, cancel or update billing & other account information with the click of a button!
Who You’re Supporting
Chef Michael Fojtasek opened his inaugural restaurant, Olamaie, in August of 2014 — the culmination of a lifetime spent appreciating the power food has to bring people together around a table. As a child, he discovered the draw of cooking watching his mother and grandmother, “Big Ola,” prepare meals, eventually working beside them. A stint at FINO (Austin) solidified his desire to commit himself to a career in hospitality. Fojtasek went on to attend The Culinary Institute of America in St. Helena, expanding upon that education with positions at Kent Rathbun’s restaurant Abacus (Dallas), Thomas Keller’s Per Se (New York) & The French Laundry Garden (Napa), and Johnathan Benno’s Lincoln (New York). His culinary skills and dedication earned him a sous chef position at Jon Shook and Vinny Dotolo’s Son of a Gun (Los Angeles), where his bi-weekly trips to the Santa Monica Farmer’s Market instilled him with a love of using his creativity to feature seasonal, local produce.
At Olamaie, his experience and passion meld, and Austin quickly took notice of his modern interpretations of traditional Southern dishes. In addition to Fojtasek’s three James Beard nominations for Best Chef and one for Best New Restaurant, Olamaie has thrice been named Austin’s best restaurant by the Austin American Statesman, and has placed in the top five every year since its inception). The restaurant and its team have garnered numerous awards from CultureMap including Restaurant of the Year, Chef of the Year, Bartender of the Year, and Pastry Chef of the Year. Fojtasek’s leadership and vision foster a culture that inspires originality, enthusiasm, camaraderie, and excellence.
Beyond these culinary accolades, Olamaie serves as a touchstone for the community, supporting numerous charities and causes. Fojtasek himself acts as a luminary within the field, devoted to promoting the evolution of fairness and equity throughout the industry.
