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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

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EGG CUSTARD
fried cardoon / ember roasted artichoke / olive oil / lemon / cardoon rice chip / bay

Spicewood Vineyards Sauvignon Blanc, Texas Hill Country, 2018

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SPRING BRASSICAS
Napa cabbage / smoked green farro and barley / fermented rutabaga / herb pesto / walnuts

Dandy Rosé, Texas, 2018

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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

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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

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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
4.14.19

MENU SUBJECT TO CHANGE