Amuse-bouche: Cancha and crispy plantain chips

Course 1: shrimp aguachile verde red onions, radish, cilantro paired with sparkling wine

Course 2: spaghetti squash guajillo and ancho chile salsa, pickled red onions, crispy yucca chips, micro cilantro paired with Labariño

Course 3: pan seared red fish escabeche, pickled cauliflower, chipotle aioli, grilled okra, crispy shoestring potatoes paired with Garnacha Blanca

Course 4: braised 44 farm oxtail arroz verde, chile salsa, potatoes , carrots, micro cilantro paired with 2003 Reserva Cabernet Sauvignon

Course 5: pan de elote raspberry coulis, coconut cream toasted coconut flakes paired with Spanish Porto

Chef Adam Allen

Chef Adam Allen's passion for cooking was ignited during his childhood in Waco, Texas, where family meals were a cherished tradition. His early culinary experiences in his family's kitchen laid the foundation for his dedication to the art of cooking.

Adam began his professional journey as a Chef at Vespaio, a historic and renowned restaurant in Austin, TX. He later took on a position at Ember Kitchen, a celebrated restaurant known for its emphasis on farm-to-table dining and an up and coming food group.

Adam has had items featured numerous times in both restaurants, where he shares his expertise and passion for fresh, locally sourced ingredients.

Chef Adam believes that food is a powerful medium for bringing people together and creating lasting memories. His culinary approach blends traditional methods with contemporary flavors, always prioritizing the highest quality ingredients.

Outside the kitchen, Adam enjoys exploring Austin's vibrant food scene, experimenting with new recipes, and mentoring aspiring chefs through cooking.