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Paggi House
CRAVE Communications

Get in the Groove for Grillin’ & Chillin’
Patio Nights at the Paggi House All Season Long
Austin, TX (August 30, 2010) –This fall, Executive Chef Shane Stark fires up the outdoor grill at the Paggi House for a series of casual communal patio dinners as part of their Grillin’ & Chillin’ patio night dining series.  Kicking off September 15th, diners can visit with Stark “grillside” and feast on the freshest selection of fish, shrimp, crab (Roberto San Miguel) and the season’s best fruits and vegetables (Farm to Table). Three-to-five course menus will be offered for $25 to $35 per person.
Recognized as one of the best local spots for patio dining, the Paggi House, an Austin icon, with its large east deck overlooking downtown Austin, is the ideal setting for backyard-style dining. Guests of the patio dinners are encouraged to don their flip-flops for a mid-week break from the hustle and bustle of the workweek, graze and sip under the Live Oak trees and experience supper club dining at its completely unpretentious best. Expect cold beer and wine on the warm nights, blankets and heaters on the cold ones.
 “Our Fall supper club series will celebrate cooler temperatures as the Austin community indulges in local fare,” says Stark. “We’ll share Gulf seafood at an approachable price and serve it straight off the grill. After weeks of over 100 degree weather, I’m looking forward to kicking back on the patio with the friends of Paggi House.”
The Seafood Grill & Chill, September 15th from 6:30 to 9 p.m. will feature Cedar Plank Mozzarella Cheese with Grape Tomatoes; Hawaiian Big Eye Tuna, Gulf Shrimp and Red Snapper; a family Ratatouille recipe, Olathe Sweet Corn or Herbed Bliss Potatoes; and Grilled Peaches served with Buttermilk Ice Cream. Cost is $25 per person. Local brew features will include buckets of Real Ale’s seasonal selection, Fireman’s #4, Full Moon Pale Ale, Rio Blanco Pale Ale, and a selection of Independence’s best brews for an additional cost.
Cocktails & Crustaceans on October 20th, from 6:30pm to 9p.m is your second opportunity to join the mid-week Grillin’ & Chillin’s dinner fun. Menu will include Shishito Peppers and Prosciutto-wrapped Melon; Texas Gulf Shrimp, Gulf Blue [or Snow] Crab or Lobster Tails; Smoked Bacon Potato Salad, Butternut Squash and Goat Cheese Gratin or Brussel Sprouts; Arugula Salad; and individual Apple Tartines, hot off the grill. Cost is $35 per person.
Award winning Paggi mixologist Jeff Boley will shake things up with crustacean pairings including Austin Chronicle’s 2009 #1 pick, the Red Bud ($12) made with Tito’s Vodka and Paggi grown mariachi peppers; the Greenbelt ($8), with Veev Acai Liqueur, fresh grapefruit and agave; the classic French 76 ($8), with Citadelle Gin, St. Germain and bubbly; and the John Daly ($9), with Deep Eddy Sweet Tea Vodka, fresh lemon and Topo Chico.
Paggi’s Champagne & Oysters Fest on November 17th, 6:30pm to 9 p.m. is the last in the patio dining series as we prepare to greet the holiday season Austin-style.  Chef Stark will be shuckin’ his best with a selection of over a dozen varieties of fresh raw oysters and applying his culinary prowess for a variety of preparations. The evening’s offerings will include Pickled Vegetables, Pates and Touraines; Oyster Stew; Romaine or Sesame Slaw; Oysters Rockefeller or Grilled Oysters with Sherry Vinegar Minuette, House-made Cocktail Sauce and Champagne Granita; and S’mores. Cost is$35 per person. An enticing selection of sparkling wines and champagnes will be offered at an additional cost.
Space is limited. To reserve your seat for any of the Grillin’ & Chillin’ evenings, call 512.473.3700 or email The Paggi House is located right on Town Lake at intersection of South Lamar Blvd and Riverside Drive link. Complimentary valet is offered. The restaurant is open for dinner service from 5 to 10 p.m. on Monday through Thursday, 5 p.m. to 11 p.m. on Friday and Saturday, and for a brunch buffet from 11 a.m. to 3 p.m. on Sunday. For more information about the Paggi House, visit, follow us on Twitter and become a friend and fan on Facebook.

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