Austin-San Antonio Gala Tasting Menu

CHEFS

David Bull, Congress Austin
Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint

Ned Elliott, Foreign & Domestic
Australian Wagyu Flank Steak, Red Pepper Sauce, Fried Orzo, Poached Egg, Bacon, Togarashi, and Ham Broth

Aaron Franklin, Franklin Barbecue
Featured Barbecue

Bryce Gilmore, Barley Swine
Grilled Rabbit Terrine, Bacon-Liver Mousse, French Breakfast Radishes, and Texas Onions

Rene Ortiz, La Condesa
Cervena Venison Tacos, Chipotle Harissa, Fennel Pollen Yogurt, and Bacon Fat Tortilla

Paul Qui, Uchiko
Sunchoke-Dashi Soup, Uni, Bottarga, Baby Carrots, and Zucchini Blossoms

Quealy Watson, The Monterey
Braised Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek

Andrew Wiseheart, Contigo
Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction

PASTRY CHEFS

Plinio Sandalio, Carillon
Grapefruit Sorbet, Grapefruit Supremes, Campari Pop Rocks, and Angostura Bitters Ice Cream

Philip Speer, Uchiko
Peanut Butter Semifreddo, Miso-Apple Sorbet, Peanut Brittle, Micro Wasabi, and Raisins

SUSTAINABILITY CHEF

Michael Sohocki, Restaurant Gwendolyn
Pig’s Foot Terrine, Rooster Mousse and Deviled Eggs

HOTEL CHEF

Josh Watkins, Carillon
Cured Niragi, Beet Ceviche, Goat Cheese, and Citrus Vinaigrette

ARTISANS

John Bates and Brandon Martinez, The Noble Pig
Italian Sausage Sandwich with Roasted Red Onions, Tomatoes, Provolone, and Basil Pesto-Aïoli

RESTAURATEURS

Tyson Cole, Uchi, Uchi Houston, and Uchiko
Hama Nabe: Baby Yellowtail, Koshihikari Rice, Farm Egg, and Soy Broth

Jason Dady, Bin 555, Tre Trattoria, and Two Bros. BBQ Market
Smoked Cabrito Ribs, Polenta, and Natural Jus

MIXOLOGIST

Jeret Peña, The Esquire
Cabin Fever: Highland Park 12-year Single Malt Scotch Whisky, Pecan Syrup, Fernet Branca, and Habañero Pepper
The Sacrilege: Chamomile-infused Pisco, Green Chartreuse, Lime, Honey, Egg White, and Cracked Pepper

SOMMELIER

June Rodil, Congress Austin
Beverage pairings with chefs’ dishes

HOST CHEF

Jonathan Gelmann, Driskill Grill
Purple Potato, Truffled Crème Fraîche , Petrossian Caviar, and Lemon (VIP Reception)
Herb-crusted Australian Lamb Lollipop with Spicy Apple Kimchee (Gala)
Reuben Sandwich: Organic Australian Brisket Pastrami, Sauerkraut, Tomato-Caper Dressing, Swiss Fondue, and Pumpernickel Bun (Gala)