The recent Hot Wells Harvest Feast was such a success that future meals are being planned for the grounds on the ruins of the former hotel and spa.
The “first #hotwellssummernights will be the first week of July,” says chef Robbie Nowlin, who’ll be overseeing the dinner series. The exact date for the first hasn’t been set, but “It will be a pizza party with lots of beer and live music. $35 dollars a person. Wood-fired pizzas cooked outside. I will be doing the cooking with a little help from Halston Connella, Justin Parr and Josh Kirk. The toppings for the pizza will be inspired from the Hot Wells garden, of course.”
The event will be limited to the first 150 patrons.
All those recent rains have been good for the garden, which “is exploding like 10 times as much as during Harvest Feast,” he says.
The series will be held on a regular basis, less during the summer than during the fall, given the heat. A portion of the proceeds will go to both the Hot Wells Conservancy and Sala Diaz, an art exhibition space.
It’s not the only item Nowlin’s working on these days. The chef, who recently left the Hotel Valencia “to focus on my non-profit projects,” he says, is also planning a dinner series at the Flight Gallery in Blue Star Complex. He’ll be teaming with Parr, an artist, who’ll provide a visual aspect for the meal while Nowlin provides the food for that fundraiser.
And he’s continuing with his monthly #WickedNightsAtWickes dinner, which raises funds for Haven for Hope in the form of H-E-B gift cards. This month’s dinner, featuring Jason Dady, is happening Sunday.
Tickets were long gone for the event, which was announced on Robbie Nowlin’s Facebook page and on Instagram as chef_driven. You need to follow him on either page to find actual dates and times for all of the events and to get advance tickets.
All of these non-profit events will likely keep him busy for a while — until he’s ready to announce his next venture, that is.