APIS RESTAURANT & APIARY HOSTS IMMERSIVE FARM & APIARY TOUR
Apis Restaurant & Apiary
23526 Hwy 71 West
Spicewood, TX 78669
@apisrestaurant • Facebook.com/apisrestaurant
FARMERS MARKET & SIX-COURSE DINNER
WHO: Chef Taylor Hall, Apis Restaurant & Apiary
WHAT: Since opening in 2015, Apis’ menu and partnerships have evolved, and that calls for a celebration! This three-part event begins with a tour of the restaurant’s gardens, pastures and apiaries led by chef-owner Taylor Hall and farm partners, complete with red wattle pigs, sheep, chickens and more. Guests will gain knowledge about rotational grazing, sustainable food programs, beekeeping and how all aspects affect the dining experience at Apis.
Following the tours, a mini farmers market and cocktail hour will take place, inviting attendees to meet with farmers and purveyors while trying samples of products. Vendors include: TerraPurezza, Livin Organics and Food Forest.
The experience will conclude with a six-course tasting menu, thoughtfully-curated by the Apis team, featuring Texas wine and beer pairings by Dandy Rosé, William Chris Vineyards, Spicewood Vineyards and Suds Monkey Brewing Company.
TICKETS: $115 | Includes one seat for dinner with wine + beer pairings
• Make a reservation by visiting ApisRestaurant.com/reservations, or by calling the restaurant at 512-436-8918 or click the tickets button on this page.
• When booking a reservation for the event, guests will have the option to sign up for the complimentary tour of Apis’ gardens, pastures and apiaries
WHEN: Sunday, April 14, 2019
• Tours will start at 4 p.m.
• Cocktail hour followed by dinner will start at 5 p.m.
WHERE: Tours | Jack Ranch managed by TerraPurezza, 24107 Hwy 71 West, Spicewood, TX 78669
Cocktail hour and dinner | Apis Restaurant & Apiary, 23526 Hwy 71 West, Spicewood, TX 78669
To purchase tickets to this special event please click the tickets button below!
MENU SUBJECT TO CHANGE
“A TASTE OF THE HILL COUNTRY” AT APIS
BLOODY BUTCHER CORNBREAD
cultured butter / honey and onion jam / red wattle spalla / Apis honeycomb
Suds Monkey Brewing Company, Monkey Tail Pale Ale 5.6% ABV
fried cardoon / ember roasted artichoke / olive oil / lemon / cardoon rice chip / bay
Spicewood Vineyards Sauvignon Blanc, Texas Hill Country, 2018
Napa cabbage / smoked green farro and barley / fermented rutabaga / herb pesto / walnuts
Dandy Rosé, Texas, 2018
SEARED CHICKEN BREAST
pistachio crusted rillette / purple favas, pole beans, and green peas / grilled celtuce / green garlic
William Chris Roussanne, Bingham Family Vineyards, Texas High Plains, 2017
ROOT CRUSTED PORK LOIN
beet parisienne gnocchi / sautéed swiss chard / fermented parsnip / sweet potato purée
Spicewood Vineyards ‘The Good Guy’ Texas Hill Country Red Blend, 2014
TASTING OF MULBERRIES
sage pâte sucrée / mulberry curd / fresh mulberries compressed with mulberry leaf and honey / sage oil / honey – lemon mascarpone
William Chris Barrel-Aged Madeira
*consuming raw or under cooked foods can increase your risk of foodborne illness according to the FDA
MENU SUBJECT TO CHANGE