no. v —  preservation, seating I // 02.22.19

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sold out

no. v —  preservation, seating I // 02.22.19

225.00

FRIDAY, FEBRUARY 22

7:15PM — 10:30PM

GREEN ACRES (2889 FM 1704, Elgin, TX)

*complimentary craft cocktails + wine pairings

*complimentary transportation provided for guests not spending the night on the property. bus departs from austin at 6:30pm and will return by 11:00pm.

*limited glamping + camping spots available for additional purchase at a discounted rate

*benefitting The SIMS Foundation

CHECK OUT THE EVENT RECAP →

Preservation is rooted in the art of preserving food and culture. Preserving ingredients from previous seasons through esteemed cooking techniques. Preserving the spirit that makes Austin what it is — the food, the music and the contagious energy.

All seeking a hidden getaway — look no further. We’re escaping to the charming Green Acres to celebrate what was and what will be. Austin-based Chefs Gabe Erales, Philip Speer and Andre Molina will be joined by renowned out-of-town Chefs James Wayman, Jake Rojas, Ferrell Alvarez, Jackie Carnesi and Zach Meloy to curate a 7-course menu unlike any other.

Here, we’ll be putting our own spin on adult camp — engaging in live cooking demonstrations, enjoying complimentary William Chris wine pairings, gathering around the fire with live music by Kalu James and capping off the night with Nine Banded Whiskey and Outdoor Voices for a stargazing experience.

Added bonus? Green Acres is offering our dinner guests an exclusive glamping (and primitive camping) add-on for those looking for that mini staycation (all bookings will go directly through Green Acres). Nestle up in one of the property’s charming yurts or airstreams, or pack your own tent and cozy up beneath the Texas sky. These lucky few will enjoy a morning yoga session with Bailey Toksöz and Outdoor Voices followed by breakfast tacos over the fire with the featured chefs, Siete Foods and Ruta Maya Organic Coffee.

Add To Cart
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THE MENU

*menu subject to change pending seasonability

Amuse/Passed

Chef Andre Molina of Intero Restaurant (Austin, TX)

I.

Chorizo Spice Fermented Beets / Ash Nixtamalized Mango / Huitlacoche Aguachile

Chef Ferrell Alvarez of Rooster & The Till (Tampa, FL)

II.

Smoked Carrot Purée / Fire Roasted Turnip, Radish and Romanesco / Fermented Carrots / Pickled Kohlrabi.

Chef Jackie Carnesi of Roberta’s (Brooklyn, NY)

III.

Scallops Preserved in Duck Fat w/ 7 Year Powder / Red Kraut / Parsnip ‘Wasabi’

Chef James Wayman of Oyster Club (Mystic CT)

IV.

Grilled Cabbage / Fermented Apple / Manchego

Chef Zach Meloy of Pulpit Supper Club(Atlanta, GA)

V.

Kelp Cured + BBQ’ed Mackerel / Salsa Verde / Tallow Fermented Papas

Chef Jake Rojas of Tallula’s Taqueria (Providence, Rhode Island)

VI.

Rabbit 3 Ways / Fermented Black Bean Mole

Chef Gabe Erales (Austin, TX)

VII.

Inside Out S’mores

Chef Phillip Speer (Austin, TX)

*Signature cocktail courtesy of Desert Door

*Complimentary wine parings courtesy of William Chris Winery

*Nightcap courtesy of Nine Banded Whiskey

*Gluten free, vegan, and vegetarian options available only if requested at the point of purchase

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THE PARTNERS

 
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