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Here's The Full Menu For Big Reds And Bubbles at The Driskill

The benefit for the Wine and Food Foundation of Texas kicks off this Thursday.

The Wine and Food Foundation of Texas will host their 12th annual Big Reds and Bubbles benefit at The Driskill Hotel on Thursday, November 6. Here's the full menu for the wine-centric event, which features bites from local chefs:

aRoma Italian Kitchen Chef Jason Garcia Polpette- Beef Meatballs baked in tomato sauce, topped with mozzarella
Bess Bistro Chef Roman Murphy Beef heart tartare, pomegranate seeds, foie gras mousse, lavash crakers
Blackbird & Henry Chef Mark Schmidt Wild board tostadas
Café Josie Chef Brandon Fuller Goat
Chavez Chef Shawn Cirkiel Tostaditas and Dessert Parfaits
Con Olio Chef Shawn Harrison Brisket, slaw, vegetable puree
Dolce Neve Gelato Maestro Francesca Silvestrini Gelato
Due Forni Chef Carlos Buscaglia Braised Short Ribs with Polenta
Finn & Porter Chef Peter Maffei Braised lamb ravioli with caramelized carrots and sweet potato
Jack Allen's Kitchen Chef Jack Gilmore Lamb neck confit, fig cavatelli, goat bleu cheese, walnut crumble
Little Barrel & Brown Chef Russell Dougherty Pimento cheese, country ham, bread and butter pickled celery, crostini
Luke River Walk Chef John Russ Terrapin stew with snapping turtle, sweet potato mousse, chile pequin
Max's Wine Dive Chef Erica Beneke Goat gumbo
Noble Sandwich Chef John Bates Smoked pork cheeks with fermented potato, shallot and mustard
The Bonneville Chefs Jennifer Costello and Chris Hurley Individual cassoulet cups with duck confit
Trulucks Chef Alex Ralston Superlump crab cakes with dilled tartar sauce

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