Greenhouse Craft Food will host a special five-course wine pairing dinner that will showcase varietals from The Austin Winery. The event will feature a unique menu and pairing for each course created by Greenhouse Craft Food executive chef Rob Snow and chef de cuisine Todd Engel.
The menu for this one-of-a-kind event is as follows:
- Course One: “Friends with Benefits” (Chenin Blanc + Viognier) paired with Smoked Scallop Nori Roll, house pickled ginger, peach, Friends with Benefits wasabi, tobiko, chuka salad
- Course Two: Texas High Plains Trebbiano paired with Braised Crispy Pork Belly, spicy Trebbiano jelly, popcorn grits, dried heirloom tomatoes, iceberg jus
- Course Four: Violet Crown (Rhone-style blend) paired with Beef Tenderloin Medallion, Violet Crown pickled vegetables, oyster mushroom, shaved fennel, cardamom vinaigrette, whipped potato and sweet potato
- Course Five: Quarter Horse (blend of 75% Sangiovese and 25% Syrah) paired with Chocolate Zucchini Cake, black pepper whipped cream, oak-smoked blackberry sauce, brioche, cacao nibs
Greenhouse Craft Food will host a special five-course wine pairing dinner that will showcase varietals from The Austin Winery. The event will feature a unique menu and pairing for each course created by Greenhouse Craft Food executive chef Rob Snow and chef de cuisine Todd Engel.
The menu for this one-of-a-kind event is as follows:
- Course One: “Friends with Benefits” (Chenin Blanc + Viognier) paired with Smoked Scallop Nori Roll, house pickled ginger, peach, Friends with Benefits wasabi, tobiko, chuka salad
- Course Two: Texas High Plains Trebbiano paired with Braised Crispy Pork Belly, spicy Trebbiano jelly, popcorn grits, dried heirloom tomatoes, iceberg jus
- Course Four: Violet Crown (Rhone-style blend) paired with Beef Tenderloin Medallion, Violet Crown pickled vegetables, oyster mushroom, shaved fennel, cardamom vinaigrette, whipped potato and sweet potato
- Course Five: Quarter Horse (blend of 75% Sangiovese and 25% Syrah) paired with Chocolate Zucchini Cake, black pepper whipped cream, oak-smoked blackberry sauce, brioche, cacao nibs
Greenhouse Craft Food will host a special five-course wine pairing dinner that will showcase varietals from The Austin Winery. The event will feature a unique menu and pairing for each course created by Greenhouse Craft Food executive chef Rob Snow and chef de cuisine Todd Engel.
The menu for this one-of-a-kind event is as follows:
- Course One: “Friends with Benefits” (Chenin Blanc + Viognier) paired with Smoked Scallop Nori Roll, house pickled ginger, peach, Friends with Benefits wasabi, tobiko, chuka salad
- Course Two: Texas High Plains Trebbiano paired with Braised Crispy Pork Belly, spicy Trebbiano jelly, popcorn grits, dried heirloom tomatoes, iceberg jus
- Course Four: Violet Crown (Rhone-style blend) paired with Beef Tenderloin Medallion, Violet Crown pickled vegetables, oyster mushroom, shaved fennel, cardamom vinaigrette, whipped potato and sweet potato
- Course Five: Quarter Horse (blend of 75% Sangiovese and 25% Syrah) paired with Chocolate Zucchini Cake, black pepper whipped cream, oak-smoked blackberry sauce, brioche, cacao nibs