The culinary team at The Driskill's 1886 Cafe & Bakery will join forces with 512 Brewery for the summer installment of our Craft Series beer pairing dinner. This will be an evening of artfully crafted food, fine fellowship, and flavorful beer crafted in Austin.
September Craft Series Menu
- First Course: "Poppers" paired with Wit - Belgian Wheat; house made pimento cheese, Texas peppers, grapefruit remoulade, cilantro
- Second Course: Roasted Acorn Squash paired with Smash; Brazos valley labneh, candied peitas, lardons, crispy kale
- Third Course: BBQ Leg of Lamb paired with IPA; Roasted garlic bread pudding, braised sweet potato greens, bourbon apricot glaze
- Fourth Course: "Porter Float" paired with Pecan Porter; Elephant ear, buttermilk pecan praline, house spun ice cream
The culinary team at The Driskill's 1886 Cafe & Bakery will join forces with 512 Brewery for the summer installment of our Craft Series beer pairing dinner. This will be an evening of artfully crafted food, fine fellowship, and flavorful beer crafted in Austin.
September Craft Series Menu
- First Course: "Poppers" paired with Wit - Belgian Wheat; house made pimento cheese, Texas peppers, grapefruit remoulade, cilantro
- Second Course: Roasted Acorn Squash paired with Smash; Brazos valley labneh, candied peitas, lardons, crispy kale
- Third Course: BBQ Leg of Lamb paired with IPA; Roasted garlic bread pudding, braised sweet potato greens, bourbon apricot glaze
- Fourth Course: "Porter Float" paired with Pecan Porter; Elephant ear, buttermilk pecan praline, house spun ice cream
The culinary team at The Driskill's 1886 Cafe & Bakery will join forces with 512 Brewery for the summer installment of our Craft Series beer pairing dinner. This will be an evening of artfully crafted food, fine fellowship, and flavorful beer crafted in Austin.
September Craft Series Menu
- First Course: "Poppers" paired with Wit - Belgian Wheat; house made pimento cheese, Texas peppers, grapefruit remoulade, cilantro
- Second Course: Roasted Acorn Squash paired with Smash; Brazos valley labneh, candied peitas, lardons, crispy kale
- Third Course: BBQ Leg of Lamb paired with IPA; Roasted garlic bread pudding, braised sweet potato greens, bourbon apricot glaze
- Fourth Course: "Porter Float" paired with Pecan Porter; Elephant ear, buttermilk pecan praline, house spun ice cream
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