Thrilled to Grill
When Live Fire!, a Texas Food & Wine Alliance cookout, was rained out with no plans to reschedule, the organization had to look to off-menu options. The grilling extravaganza was meant to provide "a record-breaking amount" in grants, according to the nonprofit. But a new initiative is kicking the organization's plans back into gear with a recurring dinner series.
The "Off the Menu Supper Club" now joins the alliance's roster of events, including the "Wine and Dine" and "Wine and Swine" dinner series, the Taco Rumble, and more. All raise funds for grants across the culinary industry.
The new series, starting on June 8 at Camp Mabry, brings together four Austin chefs paying "tribute to the classic American chophouse," with grilled family-style surf and turf, caviar, oysters, cocktails, and desserts.
The grilled dishes will be prepared by Michael Fojtasek of Olamaie and Maie Day, Berty Richter of Ezov, Jakub Czyszczon of Garrison at Fairmont Austin, and Laura Sawicki of Oseyo. (As evidenced by all these links, these restaurants have all had a newsworthy few months, at least.) The chefs will use grills by Mill Scale Metal Works, based in Lockhart.
Cocktails come from DrinkWell's Jessica Sanders, using Tito's Handmade Vodka and spirits by High West Distillery. Those who'd prefer a glass of wine are invited to try vintages from Duckhorn Vineyards, DAOU, and Robert Mondavi.
What will tie other iterations of the series together is so far a mystery. The general formula for similar events brings together well-known chefs on a theme, so it's fair to assume that whatever the next theme is, the people getting it done will include more of Austin's favorite chefs.
The event on June 8 runs from 6:30-9 pm. Tickets ($175) are available on Eventbrite. Funds will support Texas Food & Wine Alliance to give grants, create educational opportunities, and host more events.