Kick off the New Year with a multi-course meal made entirely with local ingredients! The next Chef Cooperative pop-up dinner in San Antonio is a fundraiser for Parr Vineyards at the Fig Tree Restaurant at the Dashiell House on Saturday, January 10th.
Parr, located in Boerne, has been hit particularly hard by the recent drought and cold freezes. The highly anticipated dinner will showcase ingredients from over 30 local farms and vendors, prepared by 13 of the city’s best chefs, including Fig Tree’s Chef Laurent Rae.
Each of the menu’s seven (7) courses will be paired with a local wine from Pedernales Cellars, or a beer or spirit from Ranger Creek. The goal of Chef Co-op is to continue spreading awareness on the importance of eating local!
Benefitting Parr Vineyards
Saturday, January 10th 6:30p
Fig Tree Restaurant
515 Villita St., San Antonio, TX 78205
Previous dinners have been sell out affairs, so guests are encouraged to purchase their tickets as soon as possible and prepare for a night of culinary magic and deliciousness. 😉
Tickets also make a great gift for the holidays! For more information, go to chefcooperatives.com.
Twin Oaks Braised Achiote Boar Shoulder with White Bean Pellizcadas, Mole Amarillo and Ensalada en Escabeche – Johnson’s Backyard Seasonal Vegetables
Chefs: Alex Altamirano and Tobias Soto
Beer: Ranger Creek, La Bestia Aimable (Belgian-style dark ale)
Hudspeth River Ranch Wild Goat Pot au Fue with Cast Iron Charred Chile Grits, Cured Duck Yolk, and Goat Cheese Stuffed Squash Blossom
Chefs: Jeff White and Team
Wine: 2013 Pedernales Cellars, Cinco
A Tasting of Wild and Cultivated Mushrooms, Truffle-Bacon Emulsion, Mushroom Kimchee, Pâté, Hay Smoked “Shroom” Steak Crostini
Chefs: James Canter and Heather Nanez
Wine: 2013 Pedernales Cellars, Rose
South Texas Black Heritage Pork Porchetta, Pumpkin Mousse, Pomegranates and Olives
Chefs: Tyler Horstmann and Chris Cook
Mixologists: Nick Kenna and Andrew Hack
Spirit: Ranger Creek, .44 Texas Rye, 47% ABV
Texas Peach-Goat Cheese stuffed Heart brand Akaushi Bacon, Corn Truffle, Mustang Grape Gastrique
Chefs: Kathy Pullin and Isaac Cantu
Wine: 2012 Pedernales Cellars, GSM
Loncito Cartwright’s Local Lamb Shank with My Father’s Farm Sorrel and Arugula Gnocchi, Sautéed Rapini
Chefs: Laurent Rae and Stephen Paprocki
Wine: 2012 Pedernales Cellars, Tempranillo
Texas Pecan Baklava with Spiced Honey Gelato
Chefs: Melissa Beverage and James Whitson
Digestif: Ranger Creek, .36 Texas Bourbon, 48% ABV