A Dinner Benefiting the
Niman Ranch Next Generation Scholarship
Guest Chef Alice Gonzalez
Niman Ranch Deviled Ham & Pimento Cheese
Bacon Wrapped Asparagus, Preserved Lemon Jam
Pickled JBG Vegetables, Yougrt
Coconut, Hausbar Herbs
Niman Ranch Pork Belly–
Smoked Niman Ranch Pork Chop with Family Style Sides–
Grits, Greens, Root Vegetable Gratin
Milk & Cookies–
About Chef Alice:
Chef Alice Gonzalez’s personal food philosophy is “Being true to yourself and evoking feeling through food”. For the last 9 years, Chef Alice has been working with some of the country’s best chefs in Michelin starred restaurants and traveling the world.
Chef Alice began her culinary education at Johnson&Whales University, located in Providence, RI, and continued her education through years of working in different cities throughout the United States and the UK.
After graduating with honors she worked abroad at Cliveden Hotel west of London at the Michelin starred Waldo’s restaurant under the French chef Daniel Gamiché. Upon returning to the states she worked under Chef Todd English at the original Olives restaurant in Charlestown Mass. It there that she learned how to love and respect the art of making risotto. After a brief stint working in Miami hot spots she relocated to Chicago and started working at a tiny little restaurant called Alinea. She spent two years under chef Grant Achatz and Dave Beran where she started her journey towards her continuous search of her own perfection. She left to become the sous chef at the one Michelin starred restaurant North Pond, and worked there for a year before being called back by Chef Achatz to return to Alinea and Next restaurant in a larger chef role.
Her most recent role was as the Executive Sous Chef at Morimoto Napa under TFL alum chef Kang Kaun. She learned the finer points of Asian cuisine mixed with the simplicity of California cuisine.
Alice has been living in Austin for over a year and is currently one of Zagat’s “Under the Radar” chefs in the city. In her personal time likes to raise chickens, forage, garden, and enjoys spending time with her amazing husband and 4 month old son.
About Our Suppers
Menu priced at $60 per person (not including tax & 20% gratuity)
Doors & Appetizers at 7pm
Courses served at 7:30pm
We cannot make any dietary accommodations for this meal. Before making your reservation, read the menu & make sure that everything we’re serving will suit your dietary preferences.
An Amazing Wine selection and beer is available at the SWOOP House.
Our wine collection has been carefully curated by Greg Randle, Certified Wine Educator (CWE).
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Seating is limited! The amount of seats in the drop down window below are the TOTAL amount of seats left for the supper. Please make sure that we have availability for your entire party before booking!
Reservations are Non-refundable. However once a seat is purchased, it can be transferred to another person for the same supper. If you arrange for someone to take your seat, please let us know so that we can update the name on your place setting.
Bookings are closed for this event.