Craft Beer, Fine Wine, Artisan Spirits, and Mouthgasmic Food.

Monday, February 1, 2010

Cocktail Dinners coming Paggi House and Jack Allen's

Now that the cocktail culture in Austin is in full swing, it shouldn't come as a surprise that cocktail pairing dinners are on the rise.  Here's two that are coming up in the next few days.  I've only done one cocktail dinner so far, and needless to say, it was an absolute blast.

Paggi House's Executive Chef Shane Stark and Z Tequila's Pepe Zevada are going to pair up food & tequila on Wednesday, Feb. 3rd, 7:00pm.  Paggi House is located on 200 Lee Barton Drive.  As one of my favorite happy hour locations (dog friendly too!), this dinner isn't one to miss. Reservations are a Must! $75 per person.  Menu follows.

ON THE PATIO Agave Scallop Ceviche, White Corn Tortilla Cone, Slow Roasted Cabrito "Cigar" 'La Bandera' Z Blanco, Sea Salted Lime, House-Made Sangrita

AMUSE Creamy Roasted Poblano Soup, Cilantro Cream

FIRST COURSE Cinnamon Poached Black Grouper, Tomato-Serrano Salsa 'Austin Sunrise' Z Blanco, Paula's Texas Orange, Fresh OJ, House-Made Grenadine

SECOND COURSE Vanilla Glazed Lockhart Quail, Tangerine Jicama Slaw 'Ojos de Oro' Z Reposado, Cuarenta y Tres, Fresh Lemon, Topo Chico

THIRD COURSE Smoke Roasted Ribeye, Yucca Mashed Potatoes, Guajillo Chile Demi 'Chilled Añejo' Z Añejo, Smoked Sea Salt Rim, Cinnamon Dusted orange Wheel

FOURTH COURSE Marcona Almond Tres Leches 'Jalisco Coffee' Z Reposado, Espresso, Foamed Milk   

Jack Allen's also invites you to a enjoy a Tito's dinner with Chefs Jack Gilmore and Chris Tenecyk.  Dinner starts on Tuesday, Feb. 2nd, 7:00pm.  Tickets are $65 per person all inclusive.  Call 512.852.8338 for reservations.  Menu follows.
For the Table
Hand cut Alpine Farms tomatoes and Fried oyster in a mason jar
Tito’s Broken Mary – Celery infused Tito’s, tomato water and a beet juice rock.
 Richardson Farm Pork belly, and sweet potato cruda, guajillo chile oil
Tito’s Grapefruit and Sage Splash – Tito’s, St. Germain, muddled sage and fresh squeeze grapefruit
Shredded Pork Butt crackling and Pan-seared Gulf snapper Fresh Texas citrus salad.
Dry Cruda with Cucumber and Juniper – Tito’s, Domain De Canton, Texas Lemon, cucumber, juniper and black pepper finish
Bacon wrapped tenderloin with shaved Tabasco corn and cotija cheese
Bitter Orange Tea – Tito’s, Paula’s Texas Lemon, local honey, Black Tea syrup and orange essence
White chocolate magic cookie bar and Amy’s Mexican Vanilla Ice-cream 
Hot Piggy Toddy – Tito’s warm apple spice cider with a blackberry bacon aspic

No comments:

Post a Comment