Lewis Wine Dinner

Join us for our annual wine pairing dinner featuring a five-course feast prepared by chefs Rob Snow and Todd Engel of Greenhouse Craft Food paired with delectable wines from award-winning Texas winery, Lewis Wines, on Sunday, November 12.

Tickets: $64.12 pp ($50 plus tax + tip); Purchase tickets HERE.

MENU

Course One: Texas High Plains Rose
Polenta Arancini | saffron, baby kale, pecans, pimento vinaigrette, pickled shallots

Course Two: Chenin Blanc
Blackened Redfish | dirty risotto cake, andouille, sauce Espagnole

Course Three: Texas Tempranillo
Quail legs | figs, bacon, blue cheese grits, grapes, fig balsamic glaze

Course Four: Texas Red
Pan-fried Pork Chop | smoked apple-parsnip compote, mulled wine demi-glace, Brussels sprouts, spring radish, fresh thyme

Course Five: Swim Spot White Wine
Chocolate Strawberry | chocolate orange truffle, red chile- salted chocolate truffle

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TACOS 4 TURKEYS

Join us for a family-friendly taco throwdown fundraiser on Sunday, November 5, 5:30pm – 9pm.

Featuring $3 tacos by:
Tortuga Flats Mexican Icehouse
Fuego Latino Gastropub
Greenhouse Craft Food

Free admission, local beer specials, door prizes, and live music by Midnight Butterfly (6 pm) and WORLDS. (8 pm).

Proceeds to benefit Texas Community Harvest, a new nonprofit whose mission is to provide hot meals to Texans in times of need.

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(512) Brewing Beer Dinner

Join us for another epic multi-course beer pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food on Sunday, October 22.

This dinner will be inspired and paired with beers from (512) Brewing Co. and will feature an expertly crafted and curated menu to highlight the Austin brewery’s best brews.

Tickets: $64.12 ($50 plus tax + tip); Purchase tickets HERE.


MENU

Course One: MOSAIC SMASH 
Striped Bass Ceviche | jalapeno parsley puree, toasted pepitas, preserved lemon, chips, carrot sprouts

Course Two: PECAN PORTER
Chicken Fried Quail |bacon sage gravy, oak smoked sweet potato,
arbol-maple glaze

Course Three: ALT
Smoked Steelhead Trout | saffron rice, toasted cumin, arugula vinaigrette, crisp arugula, lime zest

Course Four: NUT BROWN
Mole Bison | poblano-asadero hominy, chile tortilla crunch, chile beer broth, sunflower shoots

Course Five: MOSAIC SMASH 
Coriander Bread Pudding | smoked vanilla crème anglaise, SMASH poached raisins, chocolate

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Bluebonnet Pint Night

Join us on Thursday, October 12 for Bluebonnet Beer Company pint night! Buy a pint, keep the glass and pick up some swag (while supplies last).

We’ll post the available beers here as we get closer to the date!

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Save The World Beer Dinner

Join us for another epic multi-course beer pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food on Sunday, September 24.

This dinner will be inspired and paired with beers from Save The World Brewing Co. and will feature an expertly crafted and curated menu to highlight the Marble Falls brewery’s best brews.

Tickets: $64.12 ($50 plus tax + tip)

Course One: AGNUS DEI (Witbier)
Kahlua Pig Lumpia | taro leaves, witbier sweet and sour

Course Two: SOL HOMINIS (Belgian Golden Strong Ale)
Vegetable Terrine | head cheese, micro green salad, marinated grapes

Course Three: FRUCTUM BONUM (Saison)
Risotto a la Paella | Gulf shrimp, house spicy sausage, saffron risotto, green lip mussels, artichoke, peppers

Course Four: CELESTIS THESAURI (Biere de Garde) 
Porchetta | apricot pecan polenta, Biere butter sauce, spinach

Course Five: VERBUM IN TENEBRIS (Belgian-style Double Milk Chocolate Stout)
Bacon Pistachio Millionaire | mint sugar

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