The September IWFS Dinner at the UT Club
| Theme | The September IWFS Dinner at the UT Club |
|---|---|
| Venue | UT Club |
| Date | Sep 03, 2015 |
The dinner at the UT Club was really amazing. Genelle and Peter Tingberg did an outstanding job in setting up this event. Every item on the menu was terrific.
Hors d’oeuvres
Two Local Cheese Selections
Pork Belly, Jalapeno Basil Aioli, Fried Green Tomato, Bacon Jam
Fall Creek Chardonnay 2013, Driftwood Texas
First Course
Chicken Fried Quail
Sweet Potato Puree, Pickled Peach Relish, Red Pepper Jelly, Pickled Okra
Fall Creek Sauvignon Blanc 2013, Driftwood Texas
Second Course
Texas Greens Salad
Pecans, Chèvre, Dried Cherries, Pickled Radish, Bacon, White Balsamic Vinaigrette
Becker Vineyards Provencal Rose 2013, Stonewall Texas
Third Course
Petite Filet Mignon
Purple Potato Hash Cake, Farm to Table Vegetable, Bordelaise Sauce
Llano Estacado “1836” Cabernet/Syrah Blend 2010, Grapevine Texas
Fourth Course
Stilton Blue Cheesecake
Black Pepper Shortbread, Huckleberry Sauce, Fresh Cream, Seasonal Berries
Pedernales Vineyards GSM 2012, Stonewall Texas
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