Menu for the Big Chill

Menu is in for the Big Chill on June 26. Tickets still available here.

Drinks

Chameleon Cold-Brew The Dude- Orange White Russian

Good Pop “Pop”tails featuring Strawberry Lemonade and Hibiscus Mint

Bites

The Carillon Chilled Cucumber-Avocado Soup with Jumbo Lump Crab, Crisp Wonton and Yuzu-Koshu

Celtic Seafare Irish Soda Bread with Traditional Smoked Salmon, Dill Butter and Pickled Mustard Seed

Dolce Neve Fromage Blanc and Peaches Gelato

Auguste Escoffier School of Culinary Arts Shrimp Ceviche with Coconut Lime

Finn & Porter Basil Parmesan Cannoli

NadaMoo! Bananas for PB & Chocolate and Vanilla Cha-Cha-Chai

Noble Sandwich Co. Bierchiken- German style sausage with ground beef, pork and studded with chunks of ham

No Va Kitchen & Bar Grilled & Chilled Watermelon Salad with lemon, pistachios, and basil

Pleasant Storage Room Snapper Ceviche with Lime Mayo and Tostones

The Soup Peddler Real Food & Juice Bar Green Gazpacho with Local Cucumbers

St. Philip Savory- Cherry Tomato Salad – yogurt, cucumber, herb dressing, lavash

Sweet- S’mores Chocolate mousse, torched meringue, graham cracker

Swift’s Attic Silver Fox Snowcone- Caramelized white chocolate, almond granita, vanilla bean sherbet, and caramelized peaches

Thai Fresh Green Curry w/ Bastrop Cattle Company Grassfed Beef and Thai Eggplants (Simmons Family Farm)

Trace Coffee Custard Mandarin Creme with Streusel Crunch

Nutty Passion Fruit Cake

Citrus and Berry Mousse Shot

So which restaurant are you most excited to try??

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christyluv

My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv*** View all posts by christyluv

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