Trio at the Four Seasons Offers 3 for $36 to Benefit I Live Here, I Give Here

I Live Here, I Give Here

Trio at the Four Seasons Restaurant has partnered with I Live Here, I Give Here for a summer long event too good to pass up. I Live Here, I Give Here is an organization founded in 2007 to encourage Central Texans to become involved and give back to local non-profits serving our community. To help raise funds for this fantastic group, Trio is offering a special Restaurant Week-style menu all summer long.

From June 19 until August 31, Trio will offer a three course menu for $36, including choice of appetizer, entrée, and dessert, 7 days a week. Additional wine pairings will be available for $14. 10% of each check will be given to I Live Here, I Give Here throughout the event. Even if you don’t sample the menu (though you should), mention I Live Here, I Give Here and the Four Seasons will still donate 10% to the organization.

Not only is this special dinner a steal of a deal, but it is also a great way to introduce your palate to Trio’s new Chef de Cuisine Grant Macdonald. Chef Macdonald recently relocated from Vancouver to take over Trio’s highly regarded culinary program. Having honed his skills in some of Canada’s best kitchens, his dishes are refined and beautiful. While this expertise alone would make him an excellent fit for a luxury hotel restaurant, Trio has always sought to set the bar a bit higher. Macdonald’s diverse background working with almost every genre of food from Italian to Pan Asian made him just the unique chef Trio was looking to find. This exposure to a wide range of culinary styles is manifested through his fresh and inventive dishes.

Snapper Ceviche- Love the Pintrest-worthy presentation!

To properly discover his new home state, Macdonald has taken to experimenting with regional ingredients including Gulf seafood, Fredericksburg peaches, and Texas beef, which is well reflected on the special I Live Here, I Give Here menu. I joined a few fellow foodies in previewing the event menu last week to delicious results.

Appetizer options include snapper ceviche, crab and heirloom tomato gazpacho, and grilled quail. I chose the snapper ceviche, which arrived topped with a large Gulf shrimp and a side of plantain chips. The snapper, tossed with a mild green sauce, lime, and avocado, was refreshing and well balanced. While I thoroughly enjoyed the ceviche, I couldn’t help but have serious food envy over my neighbor’s grilled quail paired with a crisp watermelon salad.

Entrée options include grouper, pork duo, and steak. Keeping with my coastal roots, I chose the grouper paired with a green mole sauce. Compared to traditional red mole sauces, green mole is lighter as it is mainly fresh herbs combined with pumpkin seeds for a nutty depth of flavor. Though traditionally used in chicken dishes, the green mole made an excellent partner to the light grouper as it created a depth of flavor without overpowering the subtle fish. The pork dish feature a pork chop topped with a peach sauce and ribs smothered in sauce. The steak arrived perfectly cooked and crusted in a colorful rub. While it certainly would have won over meat lovers on its own, the dish features a side of six freshly made sauces as an added bonus.

The third and final course is a choice between of desserts. Options include a PB&J S’more and Peach Crumble. I opted for the PB&J S’more featuring the best flavors of childhood rolled into one. My savory palate usually leads me to skip dessert, which made it all the more surprising I found myself incapable of leaving one bite on my plate. It was sweet, salty, and worth every last bite.

Trio at the Four Seasons. 98 San Jacinto Blvd., Austin, TX 78701. 512.685.8300.

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