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The Carillon at the AT&T AT&T Executive Education and Conference Center at The University of Texas at Austin
 FOR IMMEDIATE RELEASE
CLOSE TO HOME: DEFINING THE ART OF EATING 
Chef Josh Watkins Launches The Carillon’s First PM Event Series

 
 
Austin, TX (April 7, 2010) – Award-winning Chef Josh Watkins’ unbridled passion for fresh, sustainable and seasonal ingredients will set the stage for the new The Carillon PM Event Series with the “Close to Home” Dinners designed to define the art of eating local. The Carillon, the popular restaurant crowning the contemporary AT&T Executive Education and Conference Center at The University of Texas at Austin, will host the monthly dinners.
 
The Carillon PM Event Series will include a dynamic new dinner lineup beginning April 29 with a salute to Texas wines and the best of spring’s seasonal ingredients grown and produced locally. The Carillon has engaged Austin’s John Lash of Farm to Table to scout the season’s best ingredients from local farms and purveyors and provide Chef Watkins with a bounty of locally harvested and procured ingredients. 
 
Known for his commitment to creating innovative New American Grill Cuisine using only the finest seasonal ingredients, Chef Watkins will feature fruits and vegetables grown from Central Texas farms, cheeses produced from local artisan cheesemakers, wines from the Texas Hill Country and other ingredients and products produced and grown “close to home.”
 
“We really want to showcase the amazing array of local producers, farmers and artisans in Central Texas,” said Chef Watkins. “Although my goal is always to use as many local ingredients as possible, I’m excited to take our guests on a journey exploring what it means to truly eat local and close to home.”
 
Diners will have the opportunity to interact with Chef Watkins and his chef team during the dinner series as they will provide a tableside primer on the ingredients and matching wines. The Texas Wine Dinner, April 29, 6 – 9 pm, will include Compressed Melon Salad with Peppered Mache, Yellow and Red Watermelon, Minus 8 Vinegar; Cured Stripped Marlin, Local Beet and Fennel Salad with Citrus Vinaigrette; Beef Short Ribs with Fried Shallot and Arugula Salad, Smoked Red Onion Emulsification; and Donut Holes with Mascarpone, Spherification of Yogurt and Clementine Oranges. Cost is $60 per person which includes wine pairings. 
 
The Close to Home series will continue with the Texas Artisan Cheese Dinner, May 19, 6 – 9 pm, featuring local artisan cheeses as Chef Watkins partners with Cathy Strange, Global Cheese Buyer for Whole Foods Market®, who is recognized as one of the world’s foremost cheese experts. This dinner will offer a three-course or five-course option focusing on an array of premiere local cheeses with Chef Watkins incorporating lighter varieties such as sheep and goat cheeses into the menu. Diners will have the opportunity to meet and learn about the cheeses with Strange as she and Chef Watkins visit each table to talk about the cheese selections, the dishes and the pairings. Pairings will be made with wine and/or beer and are included in the $70 per person cost.
 
The Close to Home series will also focus on one of Texas’ most appreciated seasonal specialties – heirloom tomatoes – with The Carillon’s Tomato Festival, June 22, 6 – 9 pm.  This special dinner will feature local tomatoes in a four-course dinner highlighting the flavors of Texas’ summer. Cost is $80 per person including wine pairings.
 
For reservations for any of the dinners in the Close to Home series, RSVP to Katy Carlson, katy.carlson@attconf.utexas.edu, or by calling 512.404.3655. The Carillon is located at 1900 University Ave. in the AT&T Executive Education and Conference Center at the south edge of The University of Texas campus. Valet and complimentary self-parking provide easy access to the restaurant and conference center. The restaurant is open for breakfast from 7 to 10 a.m., and for dinner service from 5:30 to 10 p.m. Tuesday through Saturday. For more information about The Carillon, visit www.MeetAtTexas.com/Restaurants.    
 
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