Sisters Jennifer Lohse Angell and Lea Anne Lohse Erwin hatched the idea for Adelea's on Main when they were just little girls. Their maternal grandmother Adele (Lea) Warren Goode passed away before the girls were born but their mother Paula used her recipes to revel the girls with stories of their grandmother. As a tribute to their dear grandmother's memory, Lea Anne and Jennifer have used her most beloved recipes to create Adelea's On Main. Everyday you can find her Chicken and Dumplings and Biscuits on the menu and her favorite casseroles on the Bake-At-Home menu.
After completing their post graduate education at the
University of North Texas, Jennifer began a marketing career in Dallas and Lea Anne began her Real Estate career in Austin. Several years of working led the girls to start Adelea's Catering in 2005 where they had the chance to hone their skills cooking for Central Texas' finest families. Through this experience, the girls decided to open a place of their own where they could cater but also showcase their own style of food. They knew the only way to successfully do that was to acquire the proper culinary education and promptly enrolled at
The Texas Culinary Academy in Austin where they both received an Associate of Applied Sciences in Culinary Arts in 2006. Jennifer then worked for
Lake Austin Spa (Rated by Conde Nast as the #1 Spa Destination in North America) and Lea Anne worked at
Aquarelle (one of Austin's only 4 star restaurants) in Austin. After much cooking, the Killeen natives decided to open their own restaurant in Salado, Texas.
In August of 2008, Adelea's On Main opened to stellar reviews in both the
Houston Chronicle and the San Antonio Express who touted the Tarragon Chicken Salad Sandwich as "the best meal they experienced" while in Salado. Lea Anne sold her half of the restaurant to Jennifer's husband Kelly Angell, who the girls met in culinary school, in May of 2009 so she could follow her husband Bill to law school at Rutger's University in Camden, New Jersey.
Kelly has cooked for many years but most recently helped open the
Mercantile Bistro in Cameron, Texas where he served as head chef before coming to work at Adelea's. He instituted weekend dinners at Adelea's in February and, along with Jennifer, is now proud to usher Adelea's On Main into the next year with the addition of an environmentally friendly cob oven to produce Roman style pizzas on their relaxing patio. This oven will be hand built by the couple and is guaranteed to produce the best pizza and bread imaginable.
