Slow Food Chefs in the Making

Slow Food Austin presents this collaborative dinner with star Junior Chefs from Patricia's Table. Each Junior Chef will be paired with a professional chef to create this locally-sourced, seasonal, four-course meal. 

Jack Crabb is 13 years old and loves to cook and has been cooking since he was 3 years old. He recently won Chopped Junior on Food Network and says "having fun in the kitchen is not just for adults!" Jack will be working with Chef Jesse DeLeon from Victoria Provisions who has over 14 years of culinary experience and has balanced a variety of tastes and cooking styles, from the nouveau classics to authentic regional Italian cuisine. 

Guests are invited to bring their own wine, and Zhi Tea will be serving a tea paired to each course.
 
Menu (Note: All menu items are gluten-free and nut-free. Some items are subject to change, and vegetarian options are available upon request.):
Passed Hors D’oeuvres
~Tete de Cochon
~Cucumber and Melon Summer Rolls, Thai Basil
~Inflatido with Butternut Squash Cream
 
First Course
~Fish Ceviche
served with Gyokuro (Japanese shade-grown green tea)
 
Second Course
~Roasted Eggplant | Arugula Pistou | Pepitas | Pomegranate
served with Raspberry Rooibos (South African red tea)
 
Third Course
~Ricotta Gnudi | Beef Shank Ragu | Local Veg
served with Royal Courtesan (Artisan reserve Taiwanese Gui Fei Oolong)
 
Fourth Course
~Spiced Butternut Cupcakes | Coconut Sugar Ice Cream | Pink Peppercorn Butternut Marmalade served with Pu’erh (Fermented aged dark tea from ancient trees in Yunnan, China)