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.

Foster-13.jpg
 
foster-4548.jpg
foster-4308.jpg
Foster-47 (2).jpg
 
Foster-101 (1).jpg
 
 

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)