Foodie Happenings: Midnight Cowboy Pop Up Dinner 9/17

Midnight Cowboy Modeling is hosting a special pop-up dinner event on Monday, September 17 complete with five sinfully decadent courses created by Alamo Drafthouse Chef Jason Dohono. Along with Chef Dohono’s ah-mazing menu, guests will also enjoy fancy craft cocktail pairings created by Midnight Cowboy’s mixologists extraordinaires Bill Norris and Brian Dressel.

There are two seating options available at either 7pm or 9:30pm, with 24 spots available at each seating. Reservations can be made online at http://midnightcowboymodeling.com beginning Thursday, September 13 at 2pm.

Cost is $80/pp and will most likely sell out quickly so make reservations ASAP!

Full menu details after the jump!  Midnight Cowboy Modeling is located at 313 E 6th Street, Austin, TX 78701.

Photo Credit Nick Simonite

See below for the full menu and drink pairings. Information via Midnight Cowboy Modeling.

Amuse:

Foie Gras / Pickled Mustard Seed / Honey / Fancy Salt / Pimento Cheese / Bread & Butter Pickles
Paired with Colonial Spain: Dry Olorosso Sherry, lightened with Apple Ginger Shrub and a hint of celery bitters 

 

Course 1:
Bluebonnet Farms Butter Lettuce / Fried Green Tomato Croutons / Mozzarella Burrata / Pickled Shallots / Basil / Lime
Paired with: Finch: Platino Rum, Cocchi Americano, Becherovka, Hopped Grapefruit Bitters & Orange Oils

Course 2:
Texas Corn Veloute / Crispy Ham / Field Peas / Kettle Corn / Espelette Pepper / Fried Sage / Cotija
Paired with: The Moonshiner’s Daughter: White Whiskey, Amaro Ramazotti, Honey-Saffron Syrup, a Hint of Smoke & Creole Bitters   

 

Course 3:
Market Gulf Fish / Candied Tomatoes / Squash / Mint / Charred Scallion / Citrus Labne / Za’atar
Paired with: Galliano Smash: Galliano, Lemon, Mint, Sparkling Wine   

 

Course 4:
Smoked Bandera Quail / Crispy Quail Livers / “Ranch” / Frank’s Red Hot Butter / Micro Celery Salad / Carrots
Paired with: A National Acrobat: Stone IPA, Chichicapa Mezcal, Aperol, Fresh Orange and Grapefruit, Salt

 

Course 5:
Vanilla Bean Panna Cotta / Ginger Soda Granita / Sarsaparilla Syrup / Salted Pretzel Crunch
Paired with: A Solid Trinidad Sour: One Scoop Each of Angostura and Orgeat Ice Cream & Lemon-Rye Whiskey Ice Cream

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