We worked with the native plant experts from the Wildflower Center to source ingredients from their Edible Garden that would complement one of our favorite fall beer styles, a French Bière de Garde. Our Brewmaster, Josh, and the plant experts chose a Native American herb called papaloquelite (or papalo, the Nahuatl word for butterfly) with traditional Belgian and French malts, hops and yeasts. These plants provide nectar to feeding honey bees, butterflies and other pollinators. Their cilantro-like flavor is the perfect complement to this traditional European farmhouse style.
For this special three course dinner, Chef Stiver is also sourcing ingredients from the Wildflower Center’s Edible Garden that are available this time of year, such as Prickly pear, Papalo, Turk’s cap, Mountain mint, Mexican oregano, Yaupon, Chile pequin. This three course dinner will showcase the flavor profile of our collaboration beer and celebrate our partnership with the Wildflower Center. Menu to be released the week of the dinner as we source ingredients.
We’ve become friends with the fine folks at the Lady Bird Johnson Wildflower Center, located just 15 miles from Driftwood, and share their mission of “inspiring the conservation of native plants.” Run by The University of Texas at Austin, the Wildflower Center is the official state botanic garden and arboretum of Texas and was founded in 1982 by Lady Bird Johnson. The Center is a research unit of the university known for plant conservation, landscape restoration and sustainable approaches to landscape design; they are making a difference for the health of the planet through its research, demonstration projects, education programs and the development of national-scale programs to promote sustainable landscapes.
Amuse: Lemongrass Lamb Kebab with Papalo
Starter: Arugula/Dragon Tongue Green/Mountain Mint/Radish/Lady Bird Vinaigrette/Baby Blue Goat Cheese
Main: Yaupon Glazed Belle Vie Duck Breast/Chinese Broccoli Flower/Smoked Eggplant Puree
Dessert: Prickly Pear Sorbet/ Lady Bird Panna Cotta/Chile Pequin/Turks Cap
Beverage Options available on the day of the event (tax + gratuity not included):
Dinner is $50 plus 20% gratuity ($10) and sales tax. By reserving here on our website, your three-course meal is paid. All beverage charges will be paid on the evening of the dinner. Please specify when reserving your tickets if you prefer a vegetarian option or have any food preferences or allergies. We will do our best to accommodate all requests, but cannot guarantee availability.
Only 30 seats available.
*Note: menu subject to change based on weekly harvest from our onsite farm.