Join us for our fourth Chef Collaboration dinner. Executive Chef Janelle Reynolds (Rosedale Kitchen and Bar) will be joined by Andrew Wiseheart (Executive Chef and Co-Owner of Contigo) and Senior Sous Chef Kevin Donovan (Second Bar + Kitchen ) to create a truly special ‘For the Love of the Game’ dinner menu. The 4-course menu is a nod to the chef’s combined passions for wild ‘game’ dishes and local produce and of course, it’s the end of football ‘game’ season so it seems only natural to be ‘For the Love of the Game.’ Cocktail expert, Aaron Hernandez (Rosedale Kitchen and Bar), will provide special craft cocktail pairings, with even more local ingredients, including Still Austin Whiskey to go with the amazing dishes.

Seating will be limited to our spacious patio and socially-distanced indoor dining room with live acoustic music.

A portion of ticket proceeds will benefit Good Work Austin. GWA creates a supportive environment for employers who want to do the right thing for their workers, the economy, and the environment. We’ve established our “Dine With Confidence" agreement to keep staff and guests safe. We provide small businesses with access to low-cost health care and counseling options for their staff and a community of business owners to share resources and support.

Tickets: $65 per person (includes welcome cocktail)

ADD a Cocktail Pairing: $30

Does not include gratuity.

Sunday, January 31st

6:00 pm – 7:30 pm — reservations available -- welcome cocktail upon arrival, followed by dinner – beer, wine, and cocktails available a la carte.

‘For the Love of the Game’ Menu will feature Texas influenced wild and local game dishes alongside fresh seafood and vegetable creations.

First Course (choose 1)

New England Fried Clams:

hot pepper Giardiniera, roasted garlic aioli, parsley, grilled lemon

or

Crispy Texas Quail Legs

Roquefort, Sauce Buffalo

or

Smoked Duck Breast

arugula, Point Reyes blue cheese, Luxardo cherry, bourbon maple vinaigrette

Second Course (choose 1)

Smoked Texan Wild Boar Ribs

charred shishito, 20 year balsamic, G.O.A.T. dip

or

South Texas Antelope Machacado

charred broccoli, salsa matcha, preserved meyer lemon, boquerones

or

Seared New Zealand Elk Tenderloin

garlic & thyme butter, glazed sweet potatoes, brussels sprouts leaves

Third Course (choose 1)

South Texas Antelope Pozole

green chili, masa, hominy, radish, cilantro, pickled red onion, El Milagro corn tortilla

or

Buttermilk Fried Texas Rabbit

smoked carrot puree, garden herb salad, hot honey, fennel pollen

or

Wild Boar Ricotta Gnocchi

Texas wild boar Bolognese, kale pesto, parmesan

Fourth Course (choose 1)

Benne Blackberry Tart

brown butter ice cream

or

Black Walnut Fudge

bourbon caramel sauce, candied walnuts

ABOUT:

Award-winning Executive Chef Janelle Reynolds creates vibrantly healthy dishes mixed with American comfort foods and a slice of Texas flare in your home away from home at Rosedale Kitchen and Bar. Rosedale Kitchen and Bar is now open for dine-in and patio service; happy hour, dinner, and brunch — Tuesday thru Sunday. You can follow Rosedale Kitchen and Bar: @RosedaleKB and @chefjanellereynolds

Rosedale Kitchen and Bar 3800 North Lamar www.RosedaleKB.com

Contigo Co-Owner and Chef, Andrew Wiseheart is a native of San Angelo, TX. He went to school to learn some things about cooking. He also traveled a lot to learn some more things about cooking. In-between his schooling and traveling he took time to work in some Michelin recognized restaurants in Napa, CA (La Toque, Angele). He knows his way around a kitchen and a ranch, and is skilled in both crafts. This unique combination is reflected in the menu at Contigo Austin. In his free time he is a goat roper, beer maker, wine drinker, water tank builder, and all-around good guy. You can follow Conitgo: @ContigoAustin

Contigo 2027 Anchor Lane www.ContigoTexas.com

Chef Kevin Donovan hails from Massachusetts, where he first cut his culinary teeth in old-school diners during his high school years. Cooking has always been a passion, and his expertise was honed at Blackstone Valley Regional Vocational Technical High School and also throughout college at the Culinary Institute of America. After years spent moving up and down the East Coast—from New York to North Carolina—and a few places in between, Chef Donovan settled in Austin, Texas. He has been steadily improving his craft under the tutelage of Chef David Bull, starting at Congress and now at Second Bar + Kitchen, where he is Senior Sous Chef at the Domain Northside location and dazzles guests with his homemade pasta and his burger of the month creations. You can follow Second Bar + Kitchen: @SecondBarKitchen

Second Bar + Kitchen 3121 Palm Way www.SecondbarKitchen.com