Pitchfork Supper Club- Round Top
Event Details
Time: June 5, 2010 from 6:30pm to 10pm
Location: cot-n-coffee at wahalla
Street: 1724 w fm 1291
City/Town: Round top, texas 78954
Website or Map: http://www.pitchforksupperclu…
Phone: 512.739.0849
Event Type: supper, club
Organized By: Gretchen von Rochow, Chef Patrick Hieger & the crew
Latest Activity: Jun 1, 2010
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Event Description
FROM Gretchen:
For my next adventure in Round Top I wanted to bring together some of the amazing people I've met and places I've discovered over this past year to experience something I really love - food!
I hope you'll join us on June 5th for our first supper (indoor!) at the Cot-N-Coffee featuring Chef Patrick Hieger, formerly of La Condesa in Austin, recently having struck out on his own as gastroGIANT. We'll be focusing on locally-sourced foods and purveyors with an emphasis on fresh, organic ingredients.
So, what's for dinner?
The dinner will be 4 or 5 courses and dessert. Since we're using local ingredients, we'll wait to see what the local ranchers and farmers have available for us to choose from; the menu will be posted about a week in advance. This is a BYOB event - you're welcome to bring whatever alcoholic or non-alcoholic beverages you like, we'll have water, iced tea and coffee.
Cheers!
Gretchen von Rochow
Parisian Cowboy
Comment Wall
Comment
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Comment by Rachel Butler on May 29, 2010 at 11:16pm
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We are pleased to post the menu for our June 5th dinner. We hope you're as excited as we all are here in Austin. Don't forget this event is BYOB - we will have water, iced tea & coffee. We're thinking about posting some wine & beer recommendations for those interested in food pairing, check back for that (feel free to make your own recommendation by posting a comment). Thank you to all of our purveyors for so many great things to choose from...we're already thinking about the next event!
Questions? Just ask...
Cheers!
Gretchen von Rochow, Chef Patrick Hieger & the crew
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Amuse: Richardson Farms pork rillette, brioche toast.
Amuse deux: House-made hummus, rustic chili oil, baguette slice.
1st Course: Texas watermelon with goat’s milk ricotta, Animal Farm mint, mixed greens.
2nd Course: Prairie Wind Farm 6-minute egg, salt & black pepper, Animal Farm asparagus ribbons.
3rd Course: Roasted or grilled gulf fish*, Texas green beans -or- Lockhart quail, Kitchen Pride mushrooms, bacon.
4th Course: Loncito’s lamb sausage link on the grill, butter & salt Texas potatoes.
Dessert: Shortbread biscuits, Texas peaches & blackberries, basil, brown sugar whipped cream.
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