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SPRING 2012 SUPPER CLUB & CLASS SCHEDULE After a few months of hiatus from dinners and classes, we are very happy to be able to start fresh this Spring hosting the events we love best: a hog butchery workshop, a hog dinner, and Gulf seafood dinners. The Swoop House, our spring venue, is lovely and intimate. There are a limited number of seats available to each event so please reply quickly! We are also hosting another weekend long workshop from our New School of Traditional Cookery, which in the past has covered the topics of deer and hog hunting and cooking, fly-fishing, canning, and general retro-food activities. The Spring session will cover wild food, from fishing to curing wild pigs to gathering wild plants, and will span a three-day weekend at the spectacular Madrono Ranch. Read on for more information! We are also pleased to announce the release of our cookbook, Afield: a chef’s guide to preparing and cooking wild game and fish, which will be available September 18th, 2012, and is now on pre-order at Amazon.com.
We look forward to seeing you at the table, Jesse & Tamara
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TO BOOK A SEAT AT A DINNER: Please click on the “reserve” text to go to the PayPal site. You will receive a confirmation of your purchase via email from PayPal. Please print and present this receipt at the event. If you have a Gift Certificate, please go ahead and purchase the ticket(s) via PayPal. Contact us via email or phone (512-524-0688) with your Gift Certificate number and we will promptly issue a refund via PayPal for the amount of the Gift Certificate. Tickets are non-refundable, but are transferable to other guests. Please let us know the name of the new parties attending. Please visit the FAQ page on our website for more information about the Supper Club. We do urge guests to reserve promptly. Our dinners may sell out quickly.
Dai Due Hunting Schools As we enter our second year of offering these one-of-a-kind opportunities to learn about Direct Sourcing, we are very encouraged by both the responses of past students and the many requests for more educational outlets like this. Hunting School is a focused environment aimed at teaching both novice hunters and seasoned sportsman how to utilize their game to the fullest, from the field to butchering to cooking. Each School is three days – long days filled with a lot of time spent afield, great meals, lessons on processing wild game and enjoying the harvest in a celebratory, respectful and frugal way. Our home for these classes, Madroño Ranch, is a gorgeous gem of a property in the rugged center of the Hill Country. Its steep hillsides, dense foliage and ever-present water from crystalline natural springs ensure not only the presence of wildlife, but an almost distracting setting. Whitetail, axis and sika deer abound, as well as aoudad (Barbary sheep) and copious feral hogs. The ranch is low-fenced and not a stocked game preserve, but a wild and untouched natural property that is only hunted during Hunting Schools. Included in each School: At least three guided or semi-guided hunts. Our guides are patient, friendly and on our staff because they bring a certain skill to the table: they all believe that eating game is the goal, not killing. Instruction on hunting, selection of harvestable animals, renewable game management and shooting. Comfortable lodging for two nights and three days in houses on the ranch. All meals (eight meals), prepared with local ingredients prepared and served by Dai Due camp chef Morgan Angelone. Expect bison from the ranch and lots of wild game, along with Farmers’ Market vegetables and apples from the orchards down the road. Prosciutto and dry-cured sausages from feral hogs taken this Summer are now curing, just for these meals. Instruction on field dressing of animals. A complete game butchering and cooking class with recipe book, sources and suggested reading. A Game Supper Club served at a communal table with the hunting guests, ranch hosts and guides on Saturday evening. Packaging of animals harvested for transportation back home, where your new skills can be used on your own animal. Non-hunting guests can also be accommodated at a reduced rate. All classes run from mid-day Friday to mid-day Sunday Please read about Hog School in Texas Monthly.
Application To apply for a Hunting School or Schools: please contact us via email and we will send an application – a brief questionnaire. Our schools are structured to include an appropriate mix of new hunters and experienced hunters and hunters from differing backgrounds, so admission is not guaranteed. Scholarships Spaces at each School will be reserved for Scholarship applicants, at a greatly discounted rate. To apply for the Scholarship seats, please contact us via email. We would like to stress that previous hunting experience is not at all necessary to participate – just a willing attitude and a rifle. See below for the list of Schools. |
| Hunting School for Women
November 11th through 13th, 2011. A workshop just for women interested in hunting – whether for the first time or to sharpen their skills in cleaning and preparing game. These guided hunts are low-pressure and focused on respectful, fair hunts that we hope will result in a cooler full of ostensibly organic venison or feral hog. Both whitetail deer and feral hogs will be targeted, increasing our odds of success. Eight students will learn the basics of hunting, field care, shooting, skinning and eviscerating, butchering and cooking game. Special attention will be devoted to the specific needs and expectations of the students. Please see above for details. $1,750 per person. Scholarships available. SOLD OUT. |
| Deer School December 9th through 11th, 2011. SOLD OUT. Focusing entirely on our native (and delicous) whitetail deer, this School will cover preparations and butchery specific to venison. Feral hogs (also delicous) may, of course, be taken as well. The class will be devoted to venison preparations from raw to simmered overnight into rich stews, plus an extended look at making your own high quality sausage. Please see above for details. $1,750 per person. Scholarships available. |
| Hog School #1 January 27th through 29th, 2012. SOLD OUT. #2 February 24th through 26th, 2012. SOLD OUT. Destructive, plentiful and even dangerous, feral hogs (wild boar) have become more than a nuisance – they are threatening native wildlife, agriculture and our natural resources at an alarming rate. The good news: they’re absolutely delicious. Find out how to hunt, butcher and cook them at Hog School. Included in the general cooking information (basic butchery, offal, braising, grilling, stock, sausage-making, etc.) is a curing segment featuring dry-cured sausages, prosciutto and pancetta, taught by our resident curing expert Morgan Angelone. $1,750 per person. Scholarships available. |
Spring of 2011 Schedule
Spring is our favorite time of year because of the beautiful Central Texas weather and amazing produce – we call this The Spring Window. This brief and special time of year brings asparagus, artichokes, strawberries, peas, delicate lettuces, garlic and, later on, fresh-dug potatoes. Green herbs, root vegetables and pungent spring onions are abundant, and the last of the Winter’s stored citrus crop rounds out the menu. It’s a good time for cooking.
This Spring, we are very pleased to present two dinners on Austin urban farms – Boggy Creek and Springdale.
We look forward to seeing you soon!
Jesse and Tamara
TO BOOK A SEAT AT A DINNER:
Please click on the “reserve here” text to go to the PayPal site. You will receive a confirmation of your purchase via email from PayPal. Please print and present this receipt at the event.
If you have a Gift Certificate, please go ahead and purchase the ticket(s) via PayPal. Contact us via email or phone (512-524-0688) with your Gift Certificate number and we will promptly issue a refund via PayPal for the amount of the Gift Certificate.
Tickets are non-refundable, but are transferable to other guests. Please let us know the name of the new parties attending.
Please visit the FAQ page on our website for more information about the Supper Club.
We do urge guests to reserve promptly. Our dinners may sell out quickly.
BOGGY CREEK FARM FEAST. Sunday, April 24th, 2011. 3pm.
Boggy Creek Farm is the original purveyor of fine local vegetables and is the highest quality farm in the region, hands down. Every vegetable is grown with care and intention, and also with great skill. An opportunity to use only their produce for a big dinner is nothing short of exciting, especially at peak season.
We will also feature other products available at the Boggy Creek farmstand, like Loncito’s Lamb, Thunderheart bison and local cheeses from Sand Creek and Pure Luck. Expect many, many Spring vegetables, strawberries, herbs and more for this leisurely, multi-course afternoon meal.
$90 per person plus tax. 3pm. BYOB, live music, outdoors.
SOLD OUT
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well.
Map to Boggy Creek Farm.
SEAFOOD at SPRINGDALE FARM. Sunday, May 29th, 2011. 6pm.
Timing is everything, and we are planning this dinner to coincide with the first garlic and potato crops, the good friends of fresh seafood. Along with the gorgeous produce from this up-and-coming East side farm, we will utilize our connections along the Gulf coast to bring up the best, most unusual and most responsibly harvested seafood for this dinner. Fat shrimp, fish from the bays and deep water, and anything else we can get our hands on will be the focal point this evening. As usual, we will also follow this seafood dinner with a selection of great Texas cheeses.
$90 per person plus tax. 6pm. BYOB, live music, outdoors.
SOLD OUT
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well.
Map to Springdale Farm.
WINTER DINNER at FINO RESTAURANT SOLD OUT
Sunday, January 9th, 2011. 6pm. BYOB
Join us at FINO for five courses of local foods: fresh and saltwater seafood, Valley citrus, wild game, fat hogs and vegetables.
Live music by Stanley Smith and Jon Doyle.
$85 per person.
WINTER and SPRING CLASS SCHEDULE 2011
Our Winter and Spring 2011 class schedule is below. We are offering four unique and distinct classes and weekend workshops focused on bridging the gap between consumer and food. Once the temperatures warm and outdoor dining is again a possibility, we will host more farm dinners at beautiful local farms in and around Austin. Please expect to see the Spring Supper Club schedule in early February. Join us at the Austin Farmers’ Market at Republic Square Park every Saturday between 9am – 1pm, for packaged sausages, condiments and hot, freshly made and newly-legal breakfast.
We look forward to seeing you soon! Jesse and Tamara
THE WHOLE HOG CLASS
Sunday, January 16th, 2011. 1pm.
Spirited Food Co. Kitchen. 1208 W. 4th Street
This will be our fifth year of hog butchery workshops, and we really do love this class. Learn how to break down a half Richardson Farm hog into chops, ribs, hocks and roasts. Sausage making (4 types), charcuterie (pates, rillettes, head cheese), stocks, braises, curing and smoking (bacon, ham) will also be covered. Class includes a recipe book, source lists, suggested reading, a light lunch and beverages, and you take home a really nice selection of the products we make (pickup of these items is the following day). SOLD OUT – Please join our waiting list by emailing info@daidueaustin.com
$140 per person. 1pm – 6pmish. Class is limited to 8 students. Reserve Here.
WILD GAME WORKSHOP
Sunday, February 6th, 2011. 1pm.
Spirited Food Co. Kitchen. 1208 W. 4th Street.
As freezers begin to overflow with the season’s harvest, we present a class that is the perfect gift for a hunter or someone interested in the cooking of true wild game. Venison, wild boar, furred game (rabbit) and birds (doves and ducks) will be covered. From after the shot to cooking techniques, this class will focus on the most responsible and effective ways of dealing with the most natural meats out there – wild meats. Slow cooking, raw preparations, high-heat cooking, roasting, stock-making, frying and stewing will be covered, as well as discussions on compatible flavors, aging and storing. Class includes recipe book, light lunch and suggested reading lists. SOLD OUT
$140 per person. 1pm – 5pmish. Class is limited to 8 students. Reserve Here.
THE WHOLE HOG CLASS
Sunday, February 20th, 2011. 1pm.
Spirited Food Co. Kitchen. 1208 W. 4th Street
Please see above for details. SOLD OUT
$140 per person. 1pm – 6pmish. Class is limited to 8 students. Reserve here.
HOG SCHOOL
Friday through Sunday, March 4th-6th, 2011
Madrono Ranch. Medina, Texas
Following the same format as our Deer School, Hog School is an intensive and multi-faceted look at food sourcing for serious students of sustainable eating.
An invasive and destructive species, feral hogs, aka wild boar, also happen to be delicious and plentiful. With exponential population growth and abundant natural food sources, the only option for many area farmers and ranchers is a sustained eradication. So, when life gives you lemons…
Hog School will focus on four key factors in utilizing this great resource: hunting (guided hunts that teach the habits and habitats of wild pigs, harvesting animals and planning hunts), cleaning of game taken (skinning, evisceration and field care), cooking (a head-to-tail cooking class covering all aspects of hog cookery – learn how to make sausages, prosciutto, roasts, braises, charcuterie, chops and hocks), and dining (the necessary enjoyment of animals taken in the field with a celebratory meal, as well as stocking up for an entire year on delicious, basically organic meat).
Hog School is for beginners, skilled hunters seeking to improve their kitchen skills, and anyone in between.
Included:
All meals prepared by Dai Due camp chef Morgan Dishman-Angelone, using local ingredients, including a multi-course game feast on Saturday night.
Three guided hunts on beautiful Madrono Ranch (which has a very healthy population of wild hogs) with Ranch Manager Robert Selement and guide Tink Pinkard.
A complete class on hog butchery (very similar to our Whole Hog Class, but specifically oriented toward feral hog) with a recipe booklet, suggested reading lists and Q and A sessions.
Full lodging at the very comfortable Main House of Madrono Ranch.
At the end of the class, all students will take any animals harvested by them and utilize them to their full potential.
Class is limited to 8 students.
$1,350 per person. Please email for more details and payment information. SOLD OUT – PLEASE CONTACT US TO JOIN THE WAITING LIST.
FRESHWATER FLYFISHING SCHOOL
Friday through Sunday, May 13th-15th, 2011
Madrono Ranch. Medina, Texas
In the rugged Hill Country, water can really make a property. Madrono Ranch sits atop a system of springfed drainages that eventually end in a beautiful lake at the base of some steep cliffs, and this lake is full of fish.
All the natives are present: colorful coppernose bluegills; silvery-green redear sunfish; sleek, green largemouth bass, golden redbreasted sunfish and thick-shouldered crappie all lurk in the submerged weedbeds and underwater rock formations, where they hide from the huge blue and flathead catfish that are legendarily voracious.
With this as our classroom, we are offering another 3-day workshop focused on the outdoors, and collecting food from it. We have specifically chosen this weekend to coincide with the first warm-weather full moon, which should drastically increase fish activity (and catching).
Included:
3 days of fishing on the lakes and streams at the ranch. (These are spring fed and have never run dry, even during droughts).
A flytying semina, using feathers and other materials sourced from the ranch. Students will learn to tie effective flies for fishing the Hill Country, and then use them to catch fish.
Demonstration and instruction in casting, retrieving, hookset, playing fish and landing fish on a fly rod.
The basics of fishery management (how to identify native species and selectively harvest them to optimize and conserve fish populations) as well as how to safely release a fish, and how to best keep a fish to be eaten.
All meals are provided, prepared by Dai Due camp chef Morgan Dishman Angelone, using local ingredients. Also included is a multi-course Saturday fish feast using fish harvested throughout the class.
A freshwater fish cookery class on Saturday will cover different methods of cleaning (scaling, filleting) and cooking fish (frying, poaching, baking, grilling, soups and stock), as well as appropriate sauces and sides. A recipe booklet and suggested reading lists are included, along with a Q and A session to answer any questions or demonstrate any other techniques that students care to learn about.
Comfortable lodging will be provided at the Main House of Madrono Ranch.
Class is limited to 8 students.
$1,250 per person. Please email for more details and payment information. SOLD OUT.
FALL SUPPER CLUB and CLASS SCHEDULE 2010———————————————————————————————————————————————————————————-
DEER SCHOOL
FRIDAY, DECEMBER 3rd – SUNDAY, DECEMBER 5th, 2010. MADRONO RANCH in MEDINA, TEXAS.
Deer hunting has long been a tradition in Texas. At first, it was an imperative act that sustained and nourished. Recently though, it has become a parody of itself, rife with “trophy hunting”, rampant waste and disrespect. Deer School is about the responsible and traditional utilization of this sustainable and vibrant resource.
Our Venison Workshop last year was enjoyable and useful, but many of our students had many questions and curiosity about the first half of the equation: the hunt and primary care of the harvest. Deer School is about safe, ethical and mindful hunting, from spotting and selecting the appropriate animal for harvest to the best way to prepare different cuts.
Deer School is for novice or beginning hunters, or accomplished hunters that want to explore more efficient, varied and delicious ways of preparing their harvest.
The class begins on Friday with arrival at 1,500-acre Madroño Ranch, south of Kerrville in the true and rugged heart of the Hill Country. Here, our six students will meet their guides, who are extremely well versed in hunting and guiding guests (and being entertaining). Friday night and Saturday morning will present students with opportunities to harvest an animal from this property – completely free-ranging native whitetail deer, exotic interlopers (aoudad) and wild hogs. Saturday afternoon will focus on hands-on classes covering responsible and frugal methods for preserving and preparing wild meats. Skinning, basic butchery, sausage making and several cooking methods will be covered, and followed by a celebratory game feast that evening with the hosts and guides.
Deer School includes:
Up to three guided hunts.
Instruction on hunting, selection of harvestable animals, renewable game management and shooting.
Comfortable lodging for two nights in houses on the ranch, with basic housekeeping services.
All meals (seven meals), prepared with local ingredients prepared and served by Dai Due staff.
Hands-on instruction on field dressing of animals.
A complete, hands-on game butchering and cooking class with recipe book, sources and suggested reading
A Game Supper Club served at a communal table with the hunting guests and guides on Saturday evening.
Packaging of animals harvested for transportation back home, where your new skills can be used on your own animal.
$1,100 per person. Workshop limited to 6 people.
SOLD OUT.
SEAFOOD SUPPER CLUB at HOTEL SAINT CECILIA.
SUNDAY, SEPTEMBER 19th, 2010. 6pm
Just as the first citrus crops begin to appear, we will host our first dinner of the fall season: seafood. Our seafood dinners are entirely based on the fresh- and saltwater fish and shellfish that abound in Texas, plus local produce and fruit. Valley citrus should be in its fragrant and sour glory, and the first hints of a new vegetable season will show themselves: expect sweet potatoes, peak season peppers, second crop tomatoes, apples and okra, with the inevitable wild cards dealt by Texas summers. We follow all of our seafood dinners with a Texas artisanal cheese plate featuring the best cheeses from around the state. Cocktails and wine are included.
$140 per person, plus tax. Cocktails, wine and live music included. 6pm. Indoors. For DINNER ONLY, Dining Room Seats Sold Out.
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well. Map to Hotel Saint Cecilia.
PRIVATE DINING OPTION: Reserve a room at this beautiful hotel and have dinner in your room, with your own server. Enjoy the entire dinner in privacy (parties of 2 to 4 accepted), and a handy, luxurious and comfortable place to stay. PLEASE CONTACT THE HOTEL to book this dinner and room package. Call hotel manager Lisa Reile at (512) 852.2423 or email: Lisa.Reile@HotelSaintCecilia.com. Rates vary by room.
FALL GAME FEAST at SPRINGDALE FARM.
SATURDAY, NOVEMBER 13th, 2010. 6pm.
With its towering pecan trees and expansive crops, Springdale Farm has become quite a presence along the new Boggy Creek urban farm belt. This dinner will feature their produce to accompany a menu of wild foods. Fall crops such as apples, citrus, greens, winter squash and sweet potatoes – natural accompaniments to game – will be in peak season. Expect Broken Arrow Ranch wild game (venison, antelope and wild boar), wild caught fish and foraged foods. This will also be a release party for the upcoming book Primal Cuts: Cooking with America’s Best Butchers, which features Chris Hughes of Broken Arrow and Dai Due Butcher Shop. Books will be available for purchase, and we will have the opportunity to hear from Chris about his visionary field-harvesting techniques.
$85 per person, plus tax. Live music, BYOB. 6pm. Outdoors. SOLD OUT.
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well. Map to Springdale Farm.
THE WHOLE HOG CLASS
SUNDAY, NOVEMBER 7th, 2010. 1pm – 7pm.
Spirited Food Co. Kitchen. 1208 W. 4th Street.
This will be our fourth year of hog butchery workshops, and we love this class.: Learn how to break down a half Richardson Farm hog into chops, ribs, hocks and roasts. Sausage making (4 types), charcuterie (pates, terrines, rillettes, head cheese), stocks, roasts, braises, curing and smoking (bacon, ham) will also be covered. Class includes a recipe book, source lists, suggested reading, a light lunch and beverages, and you take home a really nice selection of the products we make (pickup of these items is the following day).
$140 per person. 1pm – 7pmish. Class is limited to 8 students. SOLD OUT.
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well. Map to the kitchen.
THE WHOLE HOG CLASS #2
SUNDAY, NOVEMBER 21st, 2010. 1pm – 7pm.
Spirited Food Co. Kitchen. 1208 W. 4th Street.
See above for class description.
$140 per person, plus tax. 1pm – 7pmish. SOLD OUT.
2nd BASTILLE DAY DINNER at HOTEL SAINT CECILIA
JULY 21, 2010 7PM
Join us for our 3rd annual Bastille Day Dinner, an eight-course feast of local food and wine that celebrates the storming of a French prison more than 200 years ago…
As one of our “Six Flags” over Texas, the French have brought a rich culinary tradition to the table and we just want to pay a little homage to that once a year, at the very least.
Expect fresh summer produce from local farms, pastured meats, local cheeses, ripe fruit and great seafood from the Gulf, all paired with wines from France and Texas.
Relax in the lounge of the beautiful Hotel Saint Cecilia and enjoy a multi-course feast of local bounty with live music and new friends.
$125 per person. Includes cocktails, dinner & wine, and live music. SOLD OUT
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Details of the event will be forwarded by email a few days prior to the event as well. Map to Hotel Saint Cecilia.
BASTILLE DAY DINNER at HOTEL SAINT CECILIA
JULY 18, 2010 6PM
Join us for our 3rd annual Bastille Day Dinner, an eight-course feast of local food and wine that celebrates the storming of a French prison more than 200 years ago…
As one of our “Six Flags” over Texas, the French have brought a rich culinary tradition to the table and we just want to pay a little homage to that once a year, at the very least.
Expect fresh summer produce from local farms, pastured meats, local cheeses, ripe fruit and great seafood from the Gulf, all paired with wines from France and Texas.
Relax in the lounge of the beautiful Hotel Saint Cecilia and enjoy a multi-course feast of local bounty with live music and new friends.
$125 per person
includes cocktails, dinner & wine, and live music. SOLD OUT
Your Paypal receipt is your ticket for admittance. Please click on “Return to Dai Due” for more details about the dinner after your reservation is processed. Map to Hotel Saint Cecilia.
SPRING SUPPER SCHEDULE 2010
SPRING DINNER at MONTESINO FARM
Saturday, March 27th, 6pm
For our first dinner of 2010, we are revisiting our favorite rural location: beautiful Montesino Farm, located on the banks of the crystal-clear Blanco River outside Wimberley. Just a 45 minute drive from Austin through the Hill Country, this farm has some of the most beautiful views and exceptional architecture around, not to mention incredible organic produce that we will base the menu on. The farm also has a beautiful beef herd and a flock of Rouen ducks, both of which will be featured extensively and in their entirety throughout the menu. The proximity to the river makes us think that some cold water sunfish might be involved, too. We can’t think of a better way to start off our season. Click here for a map to the farm or download written directions here if coming from Austin.
$75 per person, plus tax. BYOB. SOLD OUT
BOGGY CREEK FARM PICNIC
Sunday, April 18th, 3pm
Utilizing only the produce, local meat and dairy available at the Farmstand of this East Austin institution, we will present a Spring menu in several courses on a long table stretched out into the farm. Boggy Creek’s vegetables are noteworthy for their consistency and extreme high quality, and cooking with them makes our jobs very easy. Expect to see Loncito’s Lamb, Thunderheart Bison, exceptional local goat milk cheeses, as well as Boggy Creek’s amber Yaupon honey, all paired with super fresh BCF vegetables at the peak of the season. Click here for directions to the farm.
$75 per person, plus tax. BYOB. Live music from Stanley Smith & Jon Doyle. SOLD OUT
SEAFOOD FEAST at RAIN LILY FARM
Saturday, May 22nd, 7pm
A particularly beautiful urban farm, Rain Lily is the home of Farmhouse Delivery and a supper club customer favorite. We will present a seafood-only menu for the evening, with produce from the farm, local butter from a secret source in Brenham, Texas olive oil, and fresh berries that will be at their peak in late May. Fallen pecan logs will provide the fuel for cooking, and there’s nothing like a grill laden with whole, charred fish and giant shrimp. We source our seafood two ways: from a connection that shops directly from Gulf boats, and by catching it ourselves, which is more fun. As with all of our seafood dinners, a colossal local cheese plate will follow. Some say it’s worth it just for the cheese plate. Click here for directions to the farm.
$75 per person, plus tax. BYOB.
Live music from Stanley Smith and Jon Doyle. SOLD OUT
HOPE CREOLE DINNER
Sunday, May 30th, 7pm
After the HOPE Farmers Market closes down on Sunday and the vendors pack up their wares, we will set the dinner table at the historic Pine Street Station in east Austin to present a dinner of fine Creole favorites. Notably different from Cajun food, Creole is a touch more refined, less spicy and generally rustic and sophisticated at the same time. Expect fresh vegetables from HOPE market vendors including Finca Pura Vida, local meats, Gulf seafood and local cheeses, served family-style. Click here for directions to Pine Street Station.
$65 per person, plus tax. BYOB. Live music from Jon Doyle. SOLD OUT
SEAFOOD FEAST at SPRINGDALE FARM
Saturday, June 5th, 7pm
Another seafood dinner, but a little later in the season, just when the Summer vegetables are making their appearances. What a difference that can make, too. Gone are the light green and delicate Spring peas and tender lettuces, to be replaced with the classics of Summer: tomatoes, peppers, young squash, basil, garlic and potatoes. Thankfully, these all pair beautifully with seafood sourced directly from the Gulf. At a long communal table in the bright, green grass of Springdale Farm we’ll celebrate the last dinner of the Spring season. This farm is located on Austin’s East Side, between Boggy Creek and Rain Lily. Enjoy Springdale’s just picked vegetables and herbs with hand selected Gulf seafood grilled over pecan wood…and don’t forget the cheese plate. Click here for directions to the farm.
$75 per person, plus tax. BYOB. Live music from Stanley Smith and Jon Doyle. SOLD OUT
