Texas to Table

Friday, October 5, 6:00pm-9:00pm

SOLD OUT!

The San Antonio Botanical Garden celebrates the fall season with Texas to Table, a farm to table culinary experience that honors the bounty of locally sourced foods, on Friday, October 5th, 2018 from 6pm-9pm. This evening is for adults, age 21 and older.

Take a seat underneath the big Texas sky at the beautiful Lucile Halsell Conservatory Courtyard. Enjoy the classical sounds by Cello Vida and a beautiful fall menu inspired by the Garden and prepared by nationally known Chef Iverson Brownell owner of Fork to Garden and the Gardens very own Chef Dave Terrazas. The menu for the evening includes a wine reception, hors d’oeuvres and a four-course meal to including a charcuterie board of seasonal fruits, meats, cheeses and vegetables.

Itinerary

6:00pm: Cocktail Hour

6:45pm: Hosts will lead guests to the Conservatory where they will be greeted with farm to table setting, a selection of paired red and white wines, charcuterie board, and light background music.

7:00pm: Dinner and education on the meal, it’s source, preparation, pairings and much more.

8:30pm: Guests will enjoy after dinner coffee to end the evening

Menu

Hors d’oeuvres

Balinese pork satay on lemongrass skewer with sweet chili-garlic, peanut, coconut-basil curry

Duck prosciutto on butter crostini with d’affinois cheese, orange-fig jam, pickled sweet banana pepper, marcona almonds micro mint

Blistered tomatoe and asparagus with rosemary and thyme, prosciutto, quail egg, parmesan crisp

Dinner

Passed Starters

Spanish Mahon cheese
Harissa Honey, purple opal basil raspberry-date jam

Spanish Tomato Bread
Garlic confit, asparagus, jamon and chili pequin

Preset on tables
Artisan cheeses and cured meats with herb grilled breads, honey drizzle, roasted local vegetables and fresh berries

Gazpacho
Heirloom tomatoes, purple basil, petite grilled croutons, parmesan crisp and Marigold-horseradish oil

Entrée

Grilled beef tenderloin with caramelized onion-grilled zucchini-tomato ragu, truffle-potato gratin, madeira reduction and marigold essence

Dessert

Persimmon and Peach Compote
Chocolate mint zabaglione