2019 Chefs’ Menus
The heart of Chef’s Table Austin is the live auction of unique, personalized, chef-designed dinner menus,
to be scheduled and coordinated with the winners after the event.
Take a look at what our chefs are planning for this year’s lucky high bidders!
Chef David Bull | Chef Aaron Anselmi | Chef Jesse DeLeon |
Chef Takuya Matsumoto | Chef Wolfgang Murber | Chef Janelle Reynolds |
Chef Ben Runkle | Chef Stewart Scruggs | Chef Rob Snow |
Chef Ed Sura | Chef Ian Thurwachter
Chef David Bull
Second Bar + Kitchen
Winner’s Choice
Winner winner, pick your dinner!Chef David Bull has created two different and delightful
experiences to choose from, but just one person will win! When the gavel comes down, you make the call!
Whichever experience you pick, it includes two rooms for two nights at the Archer Hotel Austin,
with menus for up to eight people. You’ll receive a special welcome gift,
continental breakfast baskets delivered to your room one morning, and complimentary valet parking.
Option 1:
The Ultimate Staycation
Enjoy a flavor profiling class with Chef Bull and then sit down to a multi-course wine dinner in
the Terrace Suite. You’ll work with Chef Bull to customize the menu to your preferences.
Option 2:
The Ultimate Pool Party
Exclusive pool patio access, including the Archer’s stylish and sought-after Cabana. Work with
Chef Bull to customize a food and beverage menu that will make a splash as you and your
guests enjoy this quintessential laid-back outdoor oasis.
Restrictions: Scheduling dependent upon Archer hotel availability and Chef Bull’s schedule.
Some blackout dates will apply.
Chef Aaron Anselmi
Olive & June
A five-course dinner with wine pairings
in Olive & June’s private room for up to 10 people.
This sample menu will give you an idea
of the possibilities available for each course; actual courses and ingredients will vary
according to seasonality and availability.
Grilled Day Boat Scallops, Texas Citrus, Pistachio, Calabrese Chili Oil
Lobster Spaghetti, Pine Nuts, Meyer Lemon, Parmigiano
Orecchiette, Broccoli Rab, ’Nduja, Pecorino Romano
Ricotta Agnolotti, IO Ranch Lamb Ragu, Sunchoke, Sage, Truffle
Fig Crostada, Hazelnuts, Mascarpone Gelato, Local Honeycomb
Sommelier-curated wine pairings will be provided for each course.
Chef Jesse DeLeon
Rosewood
Rosewood Steak
We are offering a unique experience for steak lovers.
At Rosewood, we bring in half a cow once a month to fulfill our beef needs.
We utilize this cow in three major ways. We create barbacoa, tartar and dry-aged steaks.
We are offering a chance to join some knowledgeable butchers in processing the cow from beginning to end.
You will be taught how to breakdown the cow into usable pieces and explain how best to cook those cuts.
We will also put a bone in ribeye to dry age for you.
One month later, you and seven friends will be able to enjoy the fruits of your labor.
We will work with you to customize the menu with the finest local and seasonal ingredients,
and you will have a chance to help prep the items being served to your guests that night.
Some examples of what we could offer…
A selection of sausages and cured meats from your cow
Bourbon aged Beef tenderloin carpaccio
Braised barbacoa
Dry aged prime rib with all the fixings
Chef Takuya Matsumoto
Kemuri Tatsu-Ya
Let Chef Tako help you customize your evening!
Customize your evening with Chef Tako and his team!
Take this sample Kemuri Tatsu-ya menu as a starting point,
and work with Chef and his team to make the meal your own!
1.
Beet salad with miso ranch dressing
pickled beets | arugula | miso ranch dressing | pecans
2.
Saketoro sashimi
salmon belly | ponzu pickled jalapeño | yuzu powder | shallots | garlic chips
3.
Uni and mentaiko mazemen
uni (sea urchin) | mentaiko (pollock roe) | ramen noodles | cream | nori | garlic
4.
Miso bouillabaisse
snapper | mussels | shrimp | scallop | lobster | herbs | toasted baguette
5.
Short ribs and truffled rice grits
smoked braised short ribs | Koshihikari rice grits | truffles | corn | rice crackers (bubu arare) | herbs
6.
Yuzu ice cream and strawberries
yuzu ice cream | strawberries | adzuki beans | kokuto crumble
Don’t miss your chance
to collaborate with one of the most acclaimed and imaginative chefs around!
Chef Wolfgang Murber
Fabi + Rosi
5 course “ Castel Hornberg “ Dinner with wine pairings for 18
inspired by the castle of Götz von Berlichingen in southern Germany
Hühnerleberpastete mit Riesling gelee
(Chickenliver pate / Riesling gelee)
Von Bühl / Sekt trocken / Deidesheim
***
Markklösschen Suppe
(beef consommé / marrow dumplings)
Weingut Becker / petit rose / Schweigen
***
Pilzmaultaschen mit Kräutersalat
(Black Forest mushroom ravioli / herb salad)
Schloss Neuweier / Riesling trocken / Baden – Baden
***
Entenbrust mit Rosenkohl und Schupfnudeln
(duck breast / Brussels sprouts / potato dumplings)
Schloss Neuweier / pinot noir / Baden – Baden
***
Ofenschlupfer mit Vanilleschaum
(Bread pudding / vanilla foam )
Restrictions: No Friday or Saturday bookings.
Chef Janelle Reynolds
Rosedale Kitchen & Bar
Dinner for 10 in the private room of Chef Janelle’s buzzed-about new Rosedale Kitchen & Bar.
*Sample menu – substitutions may be made to accommodate seasonal changes
Jumbo lump blue crab
mascarpone | citrus | Fresno chile oil | wonton crisps
Mixed green salad
butternut squash | apples | blue cheese | candied pecans | maple vinaigrette
24 hour sous vide short ribs
balsamic glazed cippollini onion | creamy polenta | wilted kale | bacon marmalade
Almond layer cake
coconut frosting | pineapple sorbet | poached pineapple | lime | blackberries
Wine pairings for each course
Chef Ben Runkle
Salt & Time
A Playful Downtown Picnic
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
Tableside 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
Dessert
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
Chef Stewart Scruggs
Wink
Design your dinner with Chef Stewart Scruggs!
Your dinner can include up to 20 guests,
and will be created with Chef Scruggs’ guidance
using the finest local and seasonal ingredients
for the time of your choosing.
Because of Wink’s dedication to the freshest and finest,
menu offerings change daily and what is available to the winner will also depend on the season.
Wine, tax, and gratuity not included. Sundays not available.
Chef Rob Snow
Greenhouse Craft Food
Farm to Table Feast
Enjoy a six-course Farm to Table meal with wine or beer pairings
for up to 24 at Greenhouse Craft Food on the square in Georgetown,
or a six-course meal for up to 12 at your residence.
We always prefer to do custom menus depending on the feel of your event,
but below is an example of a custom menu for a six-course wine pairing
that will give you a good idea of the type of menu offered.
Your specific input will make your menu one-of-a-kind for your event.
Appetizers
Crème fraiche stuffed new potato skins with chives and caviar
Devilled eggs with smoked salmon and bacon
Popcorn soup shooters with crispy leeks
Course 1
Grilled quail breasts
local greens, candied pepitas, raspberry vinaigrette, fresh farm cheese, golden beets, ver jus
Course 2
Foie Gras, sauternes candied bacon, spiced cranberries, crème de brie, brioche toast
Course 3
Yellow tomato and lemon gazpacho
parsley oil, tajin, lemon cream, micro arugula, pork belly
Course 4
Grilled lobster and seared duck breast
Brussels sprouts, beurre blanc, celeriac puree
Course 5
Brisket Wellington
smoked brisket wrapped in puff pastry, wild mushrooms, spinach, chipotle red wine sauce
Course 6
Chocolate mousse cake
vanilla bean crème anglaise, mixed berries, pistachio brittle
Chef Ed Sura
Uchiko
Uchiko Chefs for a Day
You and your favorite foodie will be chefs for the day at Uchiko, working with Chef Ed Sura and the acclaimed Uchiko team to curate a menu and pairings. That evening, eight more guests join the two of you in Uchiko’s private room to enjoy your feast plus a sushi rolling demo.
While your menu will depend on the freshest local ingredients of the season,
sample daily offerings from Uchiko include:
oyster
green tomato • jalapeno • basil
madai nigiri
japanese bream • shiso • meyer lemon zest • olive oil
sunomono
cucumber • seaweed • seabean • snow crab • trout roe
masu crudo
ocean trout • mango • cucumber citrus zu
brussels sprouts
fish caramel • lemon • chili
p-38
japanese yellowtail • avocado • yuzu kosho • cilantro
king crab
uni • corn • kimchi
hana
fried cauliflower • curried raisins • gruyère • cashews
maguro sashimi & goat cheese
big eye tuna • honeycrisp apple • aged goat cheese
gyutoro nigiri
72-hour sous vide wagyu
black forest
chocolate • cherry • mushroom
amaisu
raspberry • olive oil cake • muscatel ice cream
Sample daily offerings shown are representative of the type of dishes you and Chef Sura can plan,
depending on seasonal availability of ingredients.
Restrictions:
No Friday or Saturday bookings, and dinner must be be booked at least 30 days in advance. Gratuity not included.
Chef Ian Thurwachter
Intero
An Italian farm-to-table feast!
Just as in Italy where the food is authentic and locally sourced,
you’ll enjoy a seasonal, Farm-to-Table Italian food and wine experience for 10 at Intero!
Husband and wife duo Chefs Ian & Krystal invite you to gather friends
and cheers over a welcoming toast of house-made limoncello in Intero’s private dining space.
From the savory side, Executive Chef Ian offers skilled techniques in Italian cooking preparations,
along with his dedication in utilizing locally raised whole animals and locally grown whole produce
to give you a memorable Italian celebration.
Providing an authentic nod to Italy’s sweeter roots, guests will be gratified over their final course
from Chocolatier/Pastry Chef Krystal Craig with specialized handcrafted artisan chocolates and Italian desserts.
The menu will reflect the season in which your event is held,
and will be paired with selectively chosen classic Italian staples that complement each course
while highlighting Italy’s various regions.
Prepare to dine like Italians! Leisurely and lively, with the shared company of your group at Intero.
First
sourdough focaccia, house made ricotta, wildflower honey, garden thyme
sweet corn frittelle, mushroom conserva, braised peppers, basil
grilled shishitos, hard boiled egg, crispy potatoes, dill
domus picta, ‘Treviso,’ prosecco | Valdobbiadene, Italy
Second
handmade burrata, peach, corn, brioche, chile vinaigrette
simone capecci, pecorino 2016 | Marche, Italy
Third
gnocchi, roasted chicken, yellow squash, brown butter, pecan
donna laura ali, sangiovese 2016 | Tuscany, Italy
Fourth
corn & chevre risotto, accompanied with:
roasted pork shoulder: chile butter, basil
seared branzino filet, lemon, thyme
grilled carrots, cheddar, charred onion, sunflower seed
grilled green beans, eggplant, harissa, tonnato sauce, sesame seed
charred okra, sweet peppers, nduja, potato butter, cured egg
coppo l’avvocata, barbera 2017 | Piedmont, Italy
Fifth
Assortment of artisan chocolate truffles:
Salted Caramel, Triple Chocolate, Jasmine Tea, Luxardo Cherry
vanilla panna cotta, cinnamon crumble, blueberry
montenegro amaro, medium – Bologna, Italy