Desert Door Texas Sotol is hosting a four-course dinner in collaboration with Cane Rosso to commemorate the launch of the second limited release barrel from the brand’s recently launched Explorer Series, the Toasted Barrel Texas Sotol. This is the second of eight barrels to be produced this year as part of the Explorer Series.
The intimate dinner features Cane Russo’s signature offerings, including the decadent Caprese Chop, Meatball Slider, Truffle Mac n’ Cheese, and their PBR wood-fired pizza topped with pepperoni, house-made smoked brisket, candied jalapeños, house-made mozzarella cheese, and house-made barbecue sauce. The final course includes the restaurant’s Cow Tipping Ice Cream with a Desert Door Toasted Barrel-Aged Texas Sotol float.
Desert Door Texas Sotol is hosting a four-course dinner in collaboration with Cane Rosso to commemorate the launch of the second limited release barrel from the brand’s recently launched Explorer Series, the Toasted Barrel Texas Sotol. This is the second of eight barrels to be produced this year as part of the Explorer Series.
The intimate dinner features Cane Russo’s signature offerings, including the decadent Caprese Chop, Meatball Slider, Truffle Mac n’ Cheese, and their PBR wood-fired pizza topped with pepperoni, house-made smoked brisket, candied jalapeños, house-made mozzarella cheese, and house-made barbecue sauce. The final course includes the restaurant’s Cow Tipping Ice Cream with a Desert Door Toasted Barrel-Aged Texas Sotol float.
Desert Door Texas Sotol is hosting a four-course dinner in collaboration with Cane Rosso to commemorate the launch of the second limited release barrel from the brand’s recently launched Explorer Series, the Toasted Barrel Texas Sotol. This is the second of eight barrels to be produced this year as part of the Explorer Series.
The intimate dinner features Cane Russo’s signature offerings, including the decadent Caprese Chop, Meatball Slider, Truffle Mac n’ Cheese, and their PBR wood-fired pizza topped with pepperoni, house-made smoked brisket, candied jalapeños, house-made mozzarella cheese, and house-made barbecue sauce. The final course includes the restaurant’s Cow Tipping Ice Cream with a Desert Door Toasted Barrel-Aged Texas Sotol float.
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