Chef Ben Runkle





Chef Runkle’s Dinner Auction

A multi-course al fresco dinner at our new Cafe in Republic Square for up to 12 guests.
An elevated, playful take on a picnic in the heart of downtown Austin from Chefs Ben Runkle & Ian Cochran.

First Course

Pimento Cheese, Grilled Jicama, Botarga
Pairing: Kir Royale Cocktail

Second Course
Spanish Anchovies, Aioli, Roasted Peppers, Baguette
Pairing: White Port & Tonic Cocktail

Third Course
Melon & Corn Gazpacho with Prosciutto Chip, Herbs & Chili Pepper
Pairing: Force Celeste Chenin Blanc 2017

Fourth Course
Table Side Binchotan Grilled Meats:

Head-on Prawns with Calabrian Chili Butter & Polenta
Scallops with Yuzu Kosho Butter and Grilled Tomatoes
Chicken Thigh with Tare and Roasted Vegetables
Texas Wagyu Beef with Scallion Miso and Mashed Potatoes
Pairing: Elio Altare Barolo – 2014

Strawberry Shortcake Sundae
Housemade Vanilla Ice Cream, Fresh Strawberries, 
Shortbread Crumble, Strawberry Syrup

S’more Sundae
Housemade Ice Cream, Grilled Marshmallow, Chocolate, Graham Cracker Crumble
Pairing: Prosecco

Salt & Time

Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas
at Austin farmers’ markets. A mutual friend introduced him to Bryan Butler and the two set out to open
Austin’s first butcher shop committed to sourcing whole animals directly from Texas ranchers.
That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria
in East Austin. As a Master Butcher, Bryan earned the title of Beef Loving Texans’ Best Butcher in Texas.
Executive Chef Louis Ciola joined the Salt & Time team in January 2018,
bringing his years of experience at Barley Swine and his uncle’s beloved Ciola’s Italian American
restaurant in Westlake to the table.

“One of the crowning achievements of America’s recent charcuterie boom.”
– Bon Appetit Magazine

“A determined focus on quality and provenance.”
– Wall Street Journal

One of “the 21 Essential Hamburgers in America”