Farm to Table with Our New Executive Chef 3.27.15

 

Farm to Table with Our New Executive Chef 3.27.15

chef_adam_croppedAdam Wetherington, 2 Dine 4’s new executive chef, created a delicious menu for his first Supper Friends, utilizing ingredients from local farms to showcase his signature style. Adam is a native Texan who first found his way in the professional kitchen in Dallas at the French bistro, Jeroboam. It was there he gained an appreciation for the long, patient techniques of cooking. He traveled extensively before landing in Austin in 2002. After working at Austin dining staples such as Wink, Asti, and Fino, his love for entertaining guests and hosting parties inspired him to move into catering in order to focus on more intimate environments and niche dining experiences.  Adam believes in sourcing local ingredients. Locally grown produce and cheese play a major role in his menu development, for which he constantly seeks out the freshest and best ingredients at local farms including Boggy Creek Farm, Angel Valley Farm, and Pure Luck Dairy. We are very excited to have him as the creative force behind Supper Friends and 2 Dine 4.


 Menu

hors d’oeuvres

Grilled Rabbit Tenderloin
truffle vinaigrette (GF)

Cassoulet of Rabbit
Texas creamer peas (GF)

Chickpea-Eggplant Fries
clover honey, fleur de sel (V) (GF)

first

Boggy Creek Farm’s Arugula
shaved fennel, grapefruit, Pure Luck chevre, lavender vinaigrette (V) (GF)

second

Bruleed Sea Bass
roasted garlic pomme puree, confit crimson carrots, seared forest mushrooms, crispy carrot tops (GF)

third

Coffee Rubbed Beef Tenderloin
sundried tomato farrotto, farm brassicas greens, smoked tomato emulsion (GF)
-or-
Roasted Root Vegetable Timbale
truffled balsamic beets, piquillo vinaigrette (V) (GF)

fourth

Hazelnut Chocolate Pots
cardamom cream, crispy nibs


chocolatepot

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