The Freshest of the Fresh

IW&FS members met at Wink Restaurant for a very special tasting menu for us, paired with fine wines.  Opening Wink in 2001, Chefs Mark Paul and Stewart Scruggs were among the first in Austin to focus on fresh ingredients, light sauces, and inspired preparations.  The menu is updated daily based on what is fresh and beautiful, and we didn't know until that day precisely what was on the menu.  No one was disappointed!.  From the crispest romaine to the lemon meringue pot, we were treated to the "freshest of the fresh" and perfect wine pairings.  Wink proudly supports over 30 local farms and producers.

Chef's 5-course tasting menu

baby roamine lettuce with apple, walnhuts, feta, 10-year-old balsamic vinegar and texas olive oil

Adami "Bosco di Gica" Prosecco Brut Valdobbiadene, Veneto, Italy

sea scallps with creamer peas, bacon, grape tomatoes, arugula, and sweet corn butter

2011 Urbina Viura Rioja, Spain

duck breast with toasted farro, marconi peppers, shitake mushrooms, and port agave

2011 Monte del Fra Corvino Blend Bardolino, Italy

hanger steak with king trumpets, baby turnips, mistard greens, braised leeks, and bacon bordalaise

2010 Chateau Senejac Cabernet Blend Haut-Medoc, France

lemon meringue pot

2012 Marchesi di Gresy Moscato d'Asti, Piedmonte, Italy