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.
Chorizo Spice Fermented Beets / Ash Nixtamalized Mango / Huitlacoche Aguachile
Smoked Carrot Purée / Fire Roasted Turnip, Radish and Romanesco / Fermented Carrots / Pickled Kohlrabi.
Scallops Preserved in Duck Fat w/ 7 Year Powder / Red Kraut / Parsnip ‘Wasabi’
Grilled Cabbage / Fermented Apple / Manchego
Chef Zach Meloy of Pulpit Supper Club(Atlanta, GA)
Kelp Cured + BBQ’ed Mackerel / Salsa Verde / Tallow Fermented Papas
Rabbit 3 Ways / Fermented Black Bean Mole
Chef Gabe Erales (Austin, TX)
Inside Out S’mores
Chef Phillip Speer (Austin, TX)
B I G T H A N K Y O U T O O U R P A R T N E R S: