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Chef Co-op Powers Up for ‘Tejas’ Theme Benefit Dinner

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An ambitious menu from some of the city’s hardest-working chefs is coming up Saturday, March 22.

From Flame-Roasted Goat “Porchetta” to Pomegranate Grilled Bandera Quail, the menu the Chef Cooperative dinner is inspired by Texas-produced ingredients and promises some great flavors out at the hosting restaurant, Tejas Steakhouse Saloon and Rodeo Company, 401 Obst Road, Bulverde.

Bandera quail a Texas-grown product.

Bandera quail a Texas-grown product.

The benefit is for Mesquite Field Farm, a first-generation family farm producing rotationally grazed grass-fed beef and other products. The farm is southeast of San Antonio near Nixon, and you can read more on their website here.

Karbach Brewery, Dorcal Distilling Co. and Rebecca Creek Distillery join Texas wines from Chisholm Trail Winery in the menu’s food-beverage pairings as well.

The lineup of those cooperating in the meal includes Jeff White, Heather Nañez, Stephen Paprocki, Chris Cook, Issac Cantu, James Canter, Tyler Horstmann, Melissa Beverage, James Canter and more. Plus, drink masters Jeret Peña and Christopher Ware will have had a hand in on the cocktail side.

The Chef Cooperative, according to its mission statement, seeks to “… actively promote the health and prosperity of South Central Texas farms through an innovative approach to (and inspired by) the “Farm to Table” movement.” They see the chef-farmer relationship as cyclical, in which collaboration between the two is mutually beneficial.

“We, as chefs, want to give back to the farmers, not only through the purchasing of their goods, but also through the systematic return of all proceeds collected from a series of events designed to showcase the bounty of local farms,” they say.

The benefit on Saturday, March 22, begins with a reception from 5:30-6 p.m. Tickets ($95.82 per person) may be purchased at the Chef Cooperative website here.

Chef Cooperative full logo cropped



Menu for Mesquite Family Farm Benefit Dinner

Reception: “Cattle Drive Chili” with Smoked Jalapeño Cornbread, Crème Fraiche and Pickled Texas Onions: Stephen Paprocki and Alex Altamirano. With: Weekend Warrior, Weisse Versa Wheat, Rodeo Clown from Karbach Brewery

First Course: Open Flame-Roasted Goat Porcetta with Natural Jus accompanied by Salt- and Pepper-Rolled Mushrooms by  Jeff White and Tobias Soto. With Barn Burner Saison (beer) from Karbach Brewery

Shrimp and OystersSecond Course: Beeman Ranch Barbecue Beef Tongue and Hilltop Place Goat Sausage by Chris Cook and Heather Nañez. With  2011 Blanc du Bois from Chisholm Trail Winery.

Third Course: Devils on a Horseback — Grilled Texas Gulf Jumbo Shrimp and Oyster Wrapped in Mesquite Smoked Bacon with Home-Grown Tart and Spiced Greens, by Michelada Gel, Isaac Cantu and James Canter.  With 2012 Blanc Du Bois from Chisholm Trail Winery.

Fourth Course: Pomegranate-Glazed Grilled Bandera Quail, Griddled Naan and Assorted Mouneh, from Zach Lutton and Laurent Rae. With Cabernet Sauvignon from Chisholm Trail Winery.

Intermezzo: “A Fizz” by Jeret Pena using Rebecca Creek Whiskey

Fifth Course: Double-Smoked Beef Shank, Green Chile Polenta and Drunken Rattlesnake, by Tyler Horstmann and Kathy Pullin. With Lone Wolf Lenoir from Chisholm Trail Winery.

Dessert: Dutch Oven Texas Peach Cobbler, Peach Vodka, Ginger Cinnamon Gelato by Melissa Beverage and James Whitson

Dessert Cocktail: “Serbian Cowboy Coffee” from Christopher Ware with Dorcol Distilling Co. Rakia and Ferra Coffee from Christopher Ware.





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