Olive & June Revisited

Revisiting Olive & June this spring was a very special event for the Austin Branch.  Branch Host Bill Estes presented the restaurant with our certificate of appreciation for having been voted "The Best Event of 2013" by our membership. And the night's menu certainly lived up to last year's praise.  Many thanks to newlyweds Katy Franks and Weston Eidson who hosted this year's and 2013's dinners. Weston selected the wines for both.

The Branch celebrated members Penny and Allen Mincho by awarding them BGA silver medallions and an appreciation certificate for 30 years of contributing their time and talents to the Austin Branch and to the Society nationally by encouraging IW&FS membership and attendance at local events and international festivals alike, by sharing their knowledge of wine and food with the Austin Branch and through Wine, Food & Friends, and by serving as respected ambassadors for the Society, worldwide.  

Olive & June, created by Shawn Cirkiel, a founding chef of the Sustainable Food Center’s Farmers Market in downtown Austin, prides itself on smart, sustainable cuisine inspired by locally grown foods.  Our fabulous dinner certainly proved their point!

International Wine and Food Society, Austin Chapter

April 8, 2014

7:00 pm

piccoli piatti, passed to start

spiedini cobia, salsa verde

fried ravioli chicken sausage, savoy cabbage, cipollini onion

Lunetta, Prosecco, Veneto, Italy

antipasti

grilled octopus nero d’avola soppressata chip, pickled carrot, black olive oil, roasted fennel, garlic puree

polenta, foraged mushroom, parmesan broth

Valdinera, Arneis, Roero, Piedmont 2012

primi

rigatoni veal & pork ragu, cherries, ricotta salata, pine nut

Masi ‘Passo Doble’, Malbec Blend, Tupungato, Uco Valley, Mendoza, Argentina 2011

secondi

grilled pork loin guanciale, grilled rapini, caponata

San Silverstro, Barbaresco, Piedmont 2010

dolci

dark chocolate torta- macerated poteet strawberries, whipped crème fraiche, chocolate biscotto

Cocchi ‘Barolo Chinato’, Piedmont