Texas to Table

San Antonio Botanical Garden

The San Antonio Botanical Garden celebrates the spring season with Texas to Table, a farm to table culinary experience that honors the bounty of locally sourced foods from <A HREF="http://southtexascuisine.com/" TARGET="_blank" TITLE="South Texas Cuisine" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">South Texas Cuisine</A>, on Friday, March 9th from 6pm-9pm. Seating is limited to 100 guests. This evening is for adults, age 21 and older.
Take a seat underneath the big Texas sky at the beautiful Lucile Halsell Conservatory Courtyard. Enjoy a spring menu inspired by the Garden and exclusively created for this special evening by <A HREF="http://timthegirl.com/" TARGET="_blank" TITLE="Tim The Girl Catering" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Tim the Girl Catering</A> and the Garden's very own Chef Dave Terrazas. The menu for the evening includes a wine reception hosted by <A HREF="http://www.bendingbranchwinery.com/" TARGET="_blank" TITLE="Bending Branch Winery" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Bending Branch Winery</A>, hors d’oeuvres and a four-course meal to including a charcuterie board of seasonal fruits, meats, cheeses and vegetables. 
Itinerary:
6:00pm: Guests will start the evening with a delightful glass of wine and enjoyable conservations with Bending Branch's very own wine specialist and your Chefs for the evening, Chef Tim McDiarmid and Chef Dave Terrazas.  
6:45pm: Hosts will lead guests to the Conservatory where they will be greeted with farm to table setting, a selection of paired red and white wines, charcuterie board, and light background music.
7:00pm: Dinner presented by Tim the Girl catering and Chef Dave. Both chefs will educate guests on the meal, it's source, preparation, pairings and much more. 
8:30pm: Guests will enjoy after dinner coffee to end the evening.
Menu:
First Course:
Artisanal Charcuterie and locally sourced cheese board with house-made preserves, nuts, and an array of pickled rainbow Carrots, Fennel, and Chard Stems
Second Course:
Golden Beet Gazpacho with Bronze Fennel Fronds and Microgreens
Third Course:
Herb Roasted Pork Tenderloin with Blackberry Relish Roasted Rainbow Carrots, Beets, Turnips and Potatoes Braised Swiss Chard, Lacinato Kale and Beet Tops
Dessert:
Fresh Seasonal Fruit, Mint, Basil and Calendula Flowers, Citrus Infused Mascarpone Cream and Texas Grain Soil

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Texas to Table

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Texas to Table

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