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Email: Jennie at Roman Reign dot com.
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With five booze and food events right around the corner, Austin is in for a treat. Fino, Jack Allen's, The Wine and Food Foundation, The Carillon, and Uncle Billy's all have some fun events in store for the beer, wine, or cocktail lovers. You'll know where I'll be! See below for deets. Fino's St. Germain Elderflower Liqueur Dinner 75. per person, Cocktail Reception @ 6:30 PM, Dinner @ 7 PM. Reservations at 474-2905 Snacks
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Jack Allen's Kitchen, Wednesday, March 3, 2010 7:00 pm, $65.00 per person/all inclusive 5 Course Paired Wine Dinner with Ironstone Vineyards and Brazos Valley Cheese Join Jack Allen’s Kitchen, Brazos Valley Cheese, and the great grapes of Ironstone Vineyards for a terrific wine, cheese, and food pairing dinner in our private dining room overlooking the greenbelt. Ironstone Vineyards, fourth generation growers and one of the ten largest family owned and operated wineries in the US, features the Christine Andrew, Leaping Horse, Sonoma Creek, and Ironstone Vineyards labels. Included in the evening’s presentation are five current releases that display Ironstone’s rich fruit flavors, balance, and grace. Oh, yeah, and then there’s Jack’s food – making magic happen with incredibly fresh local produce, fresh Gulf caught seafood, and delightful cheeses from Brazos Valley Cheese. Jack will share background on each flight and course, including a discussion of Ironstone’s Sustainable Viticulture practices - their time-honored and environmentally respectful approach to vineyard management. (Translated: they take great care of their piece of earth, which is really cool.) Call 512.852.8558 or visit our website for reservations. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Wine & Food Foundation & TEXSOM Fundraiser -
Louis Jadot Burgundy Dinner with Director of Winemaking Jacques Lardière Reception Parmesean Crisp with Lemon-Chevre Mousse & Chives Confit of Veal Breast with Creamed Chanterelles on Toasted Brioche 2007 Pouilly-Fuissé
Menu Herbed Chilean Sea Bass with Lemon and Watercress Puree Roasted New Potatoes and Zucchini Custard 2007 Chassagne-Montrachet
Roasted Squab Breast with Leg-meat Confit Strudel Blueberry Squab Jus and Spring Vegetables 2006 Pernand Verglesses Clos de la Croix de Pierre
2006 Moulin-à-Vent, Chateau des Jacques Pepper Beef Tenderloin with Gruyere Butter and French Onion Jus Wild Mushroom Bread Pudding, Creamy Garlic Mashers, Haricots Verts 2006 Pommard
2006 Gevrey-Chambertin, 1er Cru Lavaux
Clos des Jacques Cheese Course Crotin Aged Chevre, Iberico and Brillat-Savarin Cheeses and Walnut Burgundy Bread
2006 Corton Pougets, Grand Cru
Dessert Flourless Bittersweet Chocolate Torte Mascarpone Crème Fraiche and Blackberry Crush ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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