Fall 2016 Edition of "Guest Chef Series: Beyond the Hive" 

Apis Restaurant & Apiary’s 2016 Guest Chef Series provides an opportunity to invite industry friends to Apis’ kitchen to prepare collaborative and innovative dining experiences for their guests.

Seating is limited and reservations are required for all Guest Chef Series Dinners. Reservations can be made by calling 512 436 8918. All dinners begin promptly at 6pm at Apis Restaurant & Apiary -  23526 Hwy 71 West, Spicewood, TX 78669.

Be sure to tag us on social at @apisrestaurant with the hashtag #AGSC16!

PARKSIDE, AUSTIN

FEATURING NATHAN LEMLEY, VICTOR SANDOVAL AND ERICA WAKSMUNSKI

$50 PER PERSON | $85 WITH WINE PAIRING

OCTOBER 30, 2016

Texas-native Chef Nathan Lemley loves food and all its possibilities. After spending time in a various number of kitchens across the country, Chef Lemley returned to bring his skills to Austin. In 2013, he connected with Chef Shawn Cirkiel and has been a vital part of the Parkside Projects family since. As parkside’s Executive Chef, Nathan continues to produce inspiring, seasonal dishes while honoring traditional techniques. 

Texas-native Chef Nathan Lemley loves food and all its possibilities. After spending time in a various number of kitchens across the country, Chef Lemley returned to bring his skills to Austin. In 2013, he connected with Chef Shawn Cirkiel and has been a vital part of the Parkside Projects family since. As parkside’s Executive Chef, Nathan continues to produce inspiring, seasonal dishes while honoring traditional techniques. 

Erica Waksmunski, originally from New Orleans, grew up near Virginia Beach. Her early penchant and talent for baking and cooking led Waksmunski to jobs in the restaurant industry at a young age.  Her time spent cooking both savory and sweet dishes in kitchens ranging from those in Michelin-star restaurants, to her own humble yet wildly popular food trailer has helped her develop into a distinguished chef.  As the pastry director for parkside projects, Waksmunski oversees all the dessert programs and menus at parkside, Olive & June, the backspace, and Bullfight.

Erica Waksmunski, originally from New Orleans, grew up near Virginia Beach. Her early penchant and talent for baking and cooking led Waksmunski to jobs in the restaurant industry at a young age.  Her time spent cooking both savory and sweet dishes in kitchens ranging from those in Michelin-star restaurants, to her own humble yet wildly popular food trailer has helped her develop into a distinguished chef.  As the pastry director for parkside projects, Waksmunski oversees all the dessert programs and menus at parkside, Olive & June, the backspace, and Bullfight.

Victor Sandoval worked his way up the ranks in various kitchens in Dallas- from washing dishes to running a pizzeria.  Later working at Chef Matt McCallister’s FT33 and Tim Byres’ Smoke. Presently the Sous Chef at the award winning Parkside where he pushes his culinary boundaries at and away from the restaurant.

Victor Sandoval worked his way up the ranks in various kitchens in Dallas- from washing dishes to running a pizzeria.  Later working at Chef Matt McCallister’s FT33 and Tim Byres’ Smoke. Presently the Sous Chef at the award winning Parkside where he pushes his culinary boundaries at and away from the restaurant.

THE MENU:

1st Course

Smoked pork terrine | fig jam | sourdough

2nd Course

Sweet potato rotolo | roasted garlic | apple butter

3rd Course

Gulf shrimp dumplings | bacon | walnut

4th Course

Poached grouper | 5 grain risotto | butternut squash

5th Course

Confit Rohan duck | heirloom yellow beans | parlsey jus 

6th Course

Lime sorbet | yogurt | white chocolate

7th Course

Goat cheesecake | hazelnut | beet | clementine

@apisrestaurant #AGCS16

10.30.16