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 Yesica Arredondo | Chef Bryce Gilmore | Chef Takuya Matsumoto |
Chef Steven Meese | Chef Brian Moses | Chef Wolfgang Murber | Chef Janelle Reynolds |
Chefs Ben Runkle & Bryan Butler | Chef Rob Snow | Chef Andrew Wiseheart
Chef David Bull
Second Bar + Kitchen
Transport you and 15 of your closest friends to an exclusive coastal seaside-themed party
presented by Second Bar + Kitchen Domain and Chef David Bull.
Start on our open air Terrace draped with white linens for a cocktail hour. Follow with an intimate dinner
in our Terrace Suite for a traditional lobster clam bake with wine pairing and cold beer.
Then finish the night around the fire-pit with a nightcap of aged rum cocktails and chocolate bites.
Dress to impress in your best white linen. After the festivities, settle into Archer’s luxurious King Suite
and enjoy a complimentary breakfast in bed when you awake.
Lobster Clam Bake
Champagne and Shucked Oysters upon arrival
Steamed Little Neck Clams / Grilled Gulf Shrimp and Chorizo Sausage
Corn on the Cobb and Red Bliss Potatoes
Old Bay – Parsley Butter
Herbed Garlic Bread
Aged Rum Cocktails
Clam Bake for 16 Guests
1 night stay in an Archer King Suite
Breakfast in Bed
Chef Yesica Arredondo
Cannon + Belle
Marinated Beets and Blackberries
Plum, Wild Boar Prosciutto, Grilled Arugula, Farro, Pistachio
paired with Becker Provencal
Sea Bass + Winter Truffle
Chanterelle, Leek Blossom
paired with a McPherson Les Copains (white)
Cornmeal Fried Chicken
Charred Eggplant, Pickled Plum and Potato, Sweet Peppers, Pecan Marmalade
paired with McPherson Tre Colore
Chocolate Cremeux, Almond Cake, Toasted Marshmallow Ice Cream
paired with McPherson Chenin Blanc (sparkling)
with sides for the table
Skillet Cornbread, Tender belly Bacon Crumble
Summer Squash, Corn, Roasted Chiles, Sweet Onion, Brazos Valley Cheddar
Heirloom Tomatoes, Texas Olive Oil, Balsamic Sea Salt and Peppercorn, Basil
Chef Bryce Gilmore
This is an example menu, with the actual menu reflecting seasonal changes and availability.
The dinner will include beverage pairings.
Green tomato tostada
Popcorn custard, gulf ceviche
Chicken skin, deviled egg
Shishito pepper, spicy chicken fat
Zucchini, arugula, beet jus
Heirloom tomato tart
Snapper in the husk, corn, rice
Smoked duck tamale, peach salsa, basil
Aged Akaushi ribeye*, potato, green bean
Sorrel snow, strawberry, yogurt, coriander
Chocolate & shiitake crepe cake, fig, lavender
Offerings and course number will vary based on season of auction package redemption.
The date must be a mutually agreed upon date, and must be redeemed within 1 year.
Chef Takuya Matsumoto
Let Chef Tako help you customize your evening!
Chef Takuya Matsumoto will work with the winner to design a five- to six-course meal for 10 to 12 people
with drinks, or provide a larger party with fewer courses. The dinner can be held at Kemuri Tatsu-Ya
on a Monday or Tuesday, or Chef can come to any location with a kitchen. Don’t miss your chance
to collaborate with one of the most acclaimed and imaginative chefs around!
Chef Steven Meese
Michelin-starred celebrity chef
Seven-course tasting menu with beverage pairings
Scallop in the shell, coconut citrus foam, chamomile, orange blossom, rainbow micro
Ruby red yellow roasted beet, pickled mustard seed, shaved fennel, Panko, avocado creme fraiche
Chilean Seabass, pomegranate, Fried sunchoke, tarragon cream
breast Muscovy Duck, smoked tomato confit, polenta, blood orange
Braised Bison Bolognese, gremalata,
Sous vide tenderloin Wagyu, parsnip purée, chanterelle, truffle oil
Hazelnut gelato, poached Asian pear, oats, almonds, chocolate tweale
Chef Brian Moses
Olive + June
Enjoy Southern Italian cuisine at Olive & June,
featuring a private dining experience at our Chef’s Table for up to 10 guests!
robiola cheese, compressed pear, Italian farmhouse honey, sourdough
house made coppa, strawberry mostarda, sage cracker
yellowtail crudo, roasted carrots, almonds, verjus
Carricante 2014 Pietradolce. Etna, Sicily
butternut squash ricotta, foraged mushrooms, fall greens, cured egg yolk
Vitovska 2012 Edi Kante, Venezia Giulia, Veneto
Lobster ravioli, marinated fennel, amaretto biscotti
Pias 2014 Pipeno ‘Coronel Maule’. Central Valley, Chile
whey braised lamb shank, seared eggplant, orange, pickled coriander
Aglianico 2012 Duchman Family. Texas High Plains, Texas
Grillo NV de Bartoli ‘La Miccia’ Marsala Superiore Oro, Sicilia
Booking subject to schedule availability.
Gratuity & table service rentals not included. Dinner must be redeemed within 1 year.
Chef Wolfgang Murber
Fabi + Rosi
Castle Hornberg Dinner
Dinner + wine pairings for 18 people in our private dining room inspired by the restaurant Marstall
at Castle Hornberg, located at the border of Baden and Schwaben in southern Germany
Salatteller mit geräucherter Forelle
Butter Lettuce / Smoked Trout / Creme Fraiche
( Reichsrat Von Bühl / Brut Sekt / Deidesheim )
Kraftbrühe vom Tafelspitz
Beef Consomme / Marrow Dumplings
( Franz Keller / Pinot Gris / Kaiserstuhl Baden )
Black Forrest Mushroom Ravioli
( Weingut Becker / Pinot Noir – Rose / Schweigen )
Duck breast / Brussel sprouts / Creamy Polenta
( Schloss Neuweier / Pinot Noir / Baden Baden)
(Dr Loosen/ Riesling Spätlese /Mosel)
Chef Janelle Reynolds
Dinner for 10 in your home with live jazz entertainment.
*Sample menu – substitutions may be made to accommodate seasonal changes
Roasted cippolini onions: sauce romesco | basil
Hamachi crudo: tangerine | Jalapeño | black radish | lime
Spicy blue crab salad
avocado aioli | pickled Fresno chili | wonton crisps
Roasted corn bisque
bacon | tomato | scallion
Mesquite grilled lamb
Romanesco florets | pickled beech mushrooms | caramelized onion petals | au jus
Flourless chocolate torte
cherry gastrique | brûlée orange
One chef, one server. Does not include beverage pairings
Date must be scheduled with Chef Janelle minimum of two weeks in advance
and package must be used within one year of purchase.
Chefs Ben Runkle and Bryan Butler
Salt & Time
Butcher Demo and Nose to Tail Dinner
Salt & Time Master Butcher and Beef Loving Texans’ “Best Butcher in Texas”
will demonstrate butchering a half hog, followed by a nose-to-tail fest from Chef Ben Runkle.
Welcome Toast with choice of Casteller Cava or Cantina de la Volta Lambrusco
Braunschweiger on Rustic Bread with onions and mustard
Pork Heart Pastrami and Sauerkraut
Antipasti of Coffee Lomo, Jicama, Barely Buzzed Cheese with Smoked Honey
-Paired with Rezebal Txakoli
Crispy Pig Ear Salad with Arugula, Lemon and Parsley
Beans and Pork – Heirloom beans in rich pork broth
–Paired with EVS Windblown
Bone In Pork Belly with Celery Root and Apple Slaw
Smoked Pork Brisket with Bourbon and Peach BBQ Sauce
Confited Pork Cheeks with Roasted Fennel
–Paired with Pietra Caciorgna Etna Rossa
Cheese and Fruit
–Paired with Frederiksdal Kirsebaervin Sur Lie
Chef Rob Snow
Greenhouse Craft Food
Local Wine Pairing Dinner
Chefs Rob Snow and Todd Engel of Greenhouse Craft Food will present a local wine pairing menu
featuring the wines of Austin Winery and the foods of the area. Invite up to 20 people to join you
at your home or at Greenhouse Craft Food. Add more guests or create a custom menu if you need to!
Featuring Matt Graves
Including a bottle of Austin Winery Wine and a Greenhouse Craft Food T-shirt for each guest
Cold Bar featuring
Austin Winery Chardonnay, Local Beer, Champagne
Raw Oysters, Ceviche, and Gulf Shrimp
Friends with Benefits Chenin Blanc/Viognier Blend
Smoked scallop and Gulf Shrimp nori roll, house pickled ginger, peach, Friends with Benefits wasabi, tobiko, chuka salad
Texas High Plaines Trebbiano
Braised Crispy pork belly, Spicy Trebbiano Jelly, Popcorn Grits, Dried Heirloom Tomatoes, Ice berg Jus
Workhorse Merlot/Malbec Blend
Duck Confit Cream Puff, Plum Sauce, Candied Chicharrones, arugula, summer vegetables
Violet Crown Red Blend
Beef Tenderloin medallion, Violet Crown Pickled Vegetables, Oyster Mushroom, Shaved Fennel, Cardamom Vinaigrette, whipped potato and sweet potato
Quarter Horse Sangiovese/Syrah Blend
Chocolate Zucchini Cake, Black Pepper Whip Cream, Oak Smoked Blackberry Sauce, brioche, cacao nibs
Chef Andrew Wiseheart
A unique and completely customizable experience with Chef Andrew
With a diverse culinary background and experiences from all around the globe,
Chef Andrew has found his way back to Austin to open Contigo and Chicon. Wiseheart’s cooking reflects
techniques and flavors accumulated throughout his travels, as well as his Texas roots.
Collaborate with Chef Andrew to decide on all the details:
Number of guests
Number of courses
Foods served for each course (dependent on season)
*Alcohol pairing guidance can be provided, but pairings themselves are not included
The sky’s the limit. This is an opportunity for you to have a fun and creative experience, and to plan the dream dinner party you’ve always wanted.