Summer Steak Night-6 SPOTS LEFT!
Wednesday June 18, 6-8 p.m.
The menu for this class highlights the best of summer cuisine. We’ll create a refreshing appetizer using sashimi-grade tuna, make an incredible sweet corn salad (with a trick to shuck corn like a pro), delve into the method of reverse-searing steaks, and grill fresh summer peaches to create an exquisite seasonal dessert.
-Tuna Crudo with cantaloupe and lime
-Warm corn salad with bacon, tomatoes and fresh basil
-Reverse-seared steak with jalapeño compound butter
-Grilled peaches with lavender-thyme infused honey and vanilla bean ice cream
Allergy info: Dairy
Menus are subject to change without notice due to product availability. This class will be held at Dry Comal Creek Vineyards; guests must be 21+. Wine is available to purchase from Dry Comal Creek (no outside alcohol permitted, thank you for your cooperation).
Wednesday June 18, 6-8 p.m.
The menu for this class highlights the best of summer cuisine. We’ll create a refreshing appetizer using sashimi-grade tuna, make an incredible sweet corn salad (with a trick to shuck corn like a pro), delve into the method of reverse-searing steaks, and grill fresh summer peaches to create an exquisite seasonal dessert.
-Tuna Crudo with cantaloupe and lime
-Warm corn salad with bacon, tomatoes and fresh basil
-Reverse-seared steak with jalapeño compound butter
-Grilled peaches with lavender-thyme infused honey and vanilla bean ice cream
Allergy info: Dairy
Menus are subject to change without notice due to product availability. This class will be held at Dry Comal Creek Vineyards; guests must be 21+. Wine is available to purchase from Dry Comal Creek (no outside alcohol permitted, thank you for your cooperation).
Wednesday June 18, 6-8 p.m.
The menu for this class highlights the best of summer cuisine. We’ll create a refreshing appetizer using sashimi-grade tuna, make an incredible sweet corn salad (with a trick to shuck corn like a pro), delve into the method of reverse-searing steaks, and grill fresh summer peaches to create an exquisite seasonal dessert.
-Tuna Crudo with cantaloupe and lime
-Warm corn salad with bacon, tomatoes and fresh basil
-Reverse-seared steak with jalapeño compound butter
-Grilled peaches with lavender-thyme infused honey and vanilla bean ice cream
Allergy info: Dairy
Menus are subject to change without notice due to product availability. This class will be held at Dry Comal Creek Vineyards; guests must be 21+. Wine is available to purchase from Dry Comal Creek (no outside alcohol permitted, thank you for your cooperation).