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 Janelle Reynolds  | Chef Rick Lopez | Chef  Jesse DeLeon |
Chef Taylor Byrd | Chef Ethan Holmes |Chef Camden Sturzenberger |
Chef Rob Snow | Chef Saine Wong | Chef Ian Thurwachter |
Chef Kyle Stallings | Chef Ella Adams

Chef Janelle Reynolds

@large Chefs

Dinner for 10 in your private home
*Sample menu – substitutions may be made to accommodate seasonal changes

Amuse-bouche

West coast oysters on the half shell
mignonette sauce |caviar

First Course

Steak Tartare
Rosewood Ranch hanger steak |shallot |capers |parsley |Dijon|cornichon |egg yolk |espelette|toast points

Second Course

Frisée Salad
warm bacon-shallot vinaigrette |soft-poached egg

Third Course

Roasted King Salmon
cherry tomato |haricots verts |sauce vierge

Fourth Course

Crème Brûlée
raspberries |mint

Wine pairings for each course

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Chef Rick Lopez
La Condesa

Family Style Dinner at Private Residence by Chef Rick Lopez for 10

Chef has not provided a sample menu as he would like to customize the meal around the winners likes and dislikes.

Endless possibilities available for each course.

 Staffing Provided 

Restrictions: Residence must be located within Austin area.

Mutually Agreed Upon Date

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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

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Chef Taylor Byrd
Byrd Provisions

Dinner & Show

Chef  Byrd‘s Dinner Auction & Musical Guest Rob Baird

Customize your evening menu with Chef Taylor and enjoy a live performance by country singer Rob Baird

Byrd Provisions will create a fully customized multi course dining experience for up to 14 guests. Menu creation will take into account dietary and lifestyle restrictions, seasonality, cuisine regionality, & host’s likes and dislikes.  Byrd Provisions will also provide all plates, flatware, cooking equipment, and any other culinary items for the food offering.

Musician Rob Baird

Rob Baird Music

Let Chef Taylor help you customize your evening !

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Chef Ethan Holmes
Mattie’s Austin

Amuse:

Seared Scallop, Cauliflower Mousseline, Caper-Sultana Emulsion

First Course:

Little Gem Wedge, Honey Crisp Apple, Shaft’s Blue Ranch, Spiced Pecans

Second Course:

Heirloom Tomato “ Shortcake,” Chive Scone, Black Pepper-Goat Cheese Mousse, Aged Sherry Vinegar, Petit Basil  

Third Course:

Seared Skuna Bay Salmon, Fennel, Ruby Red Grapefruit, Tomato Butter, Broken Olive Vinaigrette

Fourth Course:

Wood Grilled Wagyu Gold NY Strip, Texas Cheddar Grits, Charred Onion Marmalade, Smoked Marrow, Bordelaise

Dessert:

Chocolate Pecan Tart, Sorghum Caramel Popcorn, Buttermilk Gelato   

(*This is a sample menu. Wine pairings will be included with the final, seasonally curated menu.)

Restrictions: No Friday or Saturday bookings.

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Chef Camden Sturzenberger
Phoebe’s

*Sample menu – substitutions may be made to accommodate seasonal changes

Brunch for 25 guests

(Sample Menu)
Appetizers
Burrata and Avocado Toast
Crab and Crawfish Cake w/Jalapeño Remoulade
Salad
Mixed Berry Salad w/Basil Yogurt
Entree
Smoked Short Rib Benedict
Buttermilk Biscuit, Easy Egg, Hollandaise, Smoked Beet Bbq.
Sweet Treat
Deep Fried French Toast w/Whipped Cream, Berries, Maple Syrup

The date must be a mutually agreed upon date, and must be redeemed within 1 year.

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Chef Saine Wong
Toshokan

Private Omakase Dinner for you and 7 guests at one of the most sought after restaurants in Austin!

Because of Toshokan’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.

Friday & Saturday not available bookings, and dinner must be be booked at least 30 days in advance.

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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
~ roasted zucchini, olive, calabrian chile, house yogurt, pistachio
rustico, prosecco
n/v valdobbiadene, italy
-second-
~ peach & cucumber salad, basil, jalapeno, pine nut, feta
~ mackerel crudo, cashew, garlic passato, giardiniera, chive oil
malvira, roero arneis
2020 | canale, italy
-third-
~ mafaldine, house bolognese, rosemary, garlic breadcrumbs
~ wood fire pizza, roasted oyster mushrooms, cacio e pepe, chives
elio filippino, barbera d’alba
2020 | piemonte, italy
-fourth-
~ charred quail, pecan polenta, pear, mushroom jus
~ risotto, smoked beef brisket, pickled corn, green chiles, roasted garlic
tenuta santa maria, valpolicella ripasso
2018 | veneto, italy
-dessert-
~ brown butter cake, cinnamon gelato, pecans
~ assorted artisan chocolates
averna, amaro
sicily, italy

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Pitmaster Kyle Stallings & Joanne Irizarry
Rollin Smoke

A BBQ Tailgate in your backyard, at the stadium,

or where ever your heart desires!

You’ll enjoy a seasonal BBQ experience for 20, by the pitmaster themselves!

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Chef Ella Adams

Sidepiece

Customize a pastry course for you and 10 friends. Design your own tea cakes as you

Enjoy your tasty sweets along with a tea service and wine pairings.

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