We've been lucky enough to work with Exectuive Chef Mat Clouser and Pastry Chef Callie Speer from downtown restaurant Swift's Attic over the past two years for our Chef Auction. The Chef Auction is an annual event at which we auction off private dinners with renowned chefs as a fundraiser for two non-profits that are near and dear to our hearts: Sustainable Food Center and Urban Roots.
The lucky winner of their dinner recently hosted it at a private residence in Austin and the team from Swift's Attic wanted to share some photos (scroll down to see ese the whole menu, but prepare to be jealous)! Sam Hovland, wine buyer for Swift's Attic, was also present to talk to guests about the wine pairings throughout the evening.
Learn more about the annual Edible Austin Chef Auction here.
We'd also like to congratulate Swift's Attic on their recent 2nd anniversary!
Photos provided by Mat Clouser, who you can follow on Twitter and Instagram (@swiftsblade).
From top left, clockwise: Team Mat and Callie inside the auction winner's home kitchen; Ham, peas and eggs with pepporanata and sea salt; Madaque oyster wakame with sea foam and Prosciutto; Cobia crudo, red sorrel, pickled ramps, ramp pesto, ramp oil, onion and radish pods, olive oil
Full Menu and Pairings:
Madaque oyster wakame with sea foam and Prosciutto & cheese purses, shaved heirloom
paired with Mexican mojitos
Cobia crudo, red sorrel, pickled ramps, ramp pesto, ramp oil, onion & radish pods, olive oil
paired with Dogpoint Sauvignon Blanc 2013
Ham, peas & eggs with pepporanata & sea salt
paired with Rive Della Chiesa Frizzante
Seared flank steak, purple asparagus, new potatoes, chimichurri, crème fraiche
paired with Undaraga merlot – 2008
Intermezzo: fig leaf sorbet, hazelnut crumble, castelvetraano
Strawberry, rhubarb, pink peppercorn, cardamom panna cotta, micro basil
paired with Cleto Lambrusco Vecchia – 2011
Fiscalini cheddar, granny smith, chocolate tuile, cocoa gastrique
paired with Graham's 2006 Late Bottled Vintage Port