Texas to Table

Friday, March 9, 6:00pm-9:00pm
$125 per person

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Take a seat underneath the big Texas sky at the beautiful Lucile Halsell Conservatory Courtyard. Enjoy a spring menu inspired by the Garden and exclusively created for this special evening by Tim the Girl Catering and the Garden’s very own Chef Dave Terrazas. The menu for the evening includes a wine reception hosted by Bending Branch Winery, hors d’oeuvres and a four-course meal to include a charcuterie board of seasonal fruits, meats, cheeses and vegetables.


6:00pm: Guests will start the evening with a delightful glass of wine and enjoyable conservations with Bending Branch’s very own wine specialist and your Chefs for the evening, Chef Tim McDiarmid and Chef Dave Terrazas.

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 presented by Tim the Girl catering and Chef Dave. Both chefs will educate guests on the meal, it’s source, preparation, pairings and much more.

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


First Course:

Artisanal Charcuterie and locally sourced cheese board with house-made preserves, nuts, and an array of pickled rainbow Carrots, Fennel, and Chard Stems

Second Course:

Golden Beet Gazpacho with Bronze Fennel Fronds and Microgreens

Third Course:

Herb Roasted Pork Tenderloin with Blackberry Relish Roasted Rainbow Carrots, Beets, Turnips and Potatoes Braised Swiss Chard, Lacinato Kale and Beet Tops


Fresh Seasonal Fruit, Mint, Basil and Calendula Flowers, Citrus Infused Mascarpone Cream and Texas Grain Soil

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