no. v — preservation

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.

We escaped to the charming Green Acres to celebrate what was and what will be. Austin-based Chefs Gabe Erales, Philip Speer and Andre Molina were 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 put our own spin on adult camp — engaging in live cooking demonstrations, enjoyed complimentary William Chris wine pairings, gathered around the fire with live music by Kalu James of Kalu & The Electric Joint (night I) and Ian Cochran of Cowboy Diplomacy (night II) and capped off the night with Nine Banded Whiskey and Outdoor Voices for a stargazing experience.

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Venue — Green Acres

Rentals — Loot Rentals

Florals — Bricolage Curated Florals

Tent — Indie House Events

Photography — Rui Nakata + Claire Pedregon

 
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THE MENU

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)

 
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B I G T H A N K Y O U T O O U R P A R T N E R S:

 
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