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Hilmy Cellars Presents: THE FEAST - Spring Equinox Edition. A family style culinary experience created by Chef Steve Sommers & Erik Hilmy. $55 per person (not including wine). A Ticketed Event. Limit 65 seats. Reserve your seat now by purchasing tickets online.
A Family Style Culinary Delight created by Chef Steve Sommers and Erik Hilmy. Tickets on Sale now: hilmywine.com/events Menu Erik Hilmy's Holiday Hangover Welcome Cocktail Wild Mushroom Quiche Pissaladieres - French Onion Tart with Olives & Anchovies Provencal Fish Stew - Squid, Shrimp, Chickpeas, Capers, & Spinach House Smoked Pork Belly Salad - Warm Lentils, Cornichons, & Dijon Vinaigrette Chared Asparagus and Leek Terrine - Goat Cheese & Steelhead Trout Roasted Winter Root Vegetables Duck Confit - Brussels Sprouts & Mustard Sauce Garlic Sausage in Brioche Bread on a Bed of Warm Greens Braised Lamb Shank - Apricots & North African Spices Cranberry Curd Tart with Hazelnut crust
Happy Sunday Flock Members! It’s winter allocation day! Come on out to Hilmy cellars in sunny Fredericksburg and enjoy complementary tasting and food pairing of the newly released Red blends: 2015 The Temp and 2015 Politics + Religion! Food creations by Chef Steve available $15 Come join us for wine, food, and live music featuring Jazz Daddies!
Chef Steve is slow roasting a suckling pig for The Flock members attending the winter wine allocation tomorrow! The menu will include: Roasted Suckling Pig Roasted Potatoes Spicy Slaw Cream of Mushroom Soup Neldie’s Artisan Bread Baked Apple $15 Vegetarian Option: Cream of Mushroom Soup Neldie’s Artisan Bread Roasted Potatoes Spicy Slaw Baked Apple $12
THE HILMY HOLIDAY FEAST MENU Erik Hilmy’s Thank Goodness for Cocktails wine cocktail Wild Mushroom Soup. Charred Squid, Fennel & Citrus Salad. Whole Fire-Roasted Suckling Pig, Roasted Apples. Civet de Cerf-Braised Venison, Chanterelle & Tempranillo Reduction. Peach Wood Smoked Red Snapper. Baked Cottonwood River Cheddar, Prosciutto Wrapped Stuffed Figs. Tender Roasted Beets, Galangal & Grains of Paradise Aromatics. Warm Chard with Roasted Garlic. Fire Roasted Butternut Squash. Rye Berry Bread. Lemon Saffron Cake. Bûche de Noël with Coffee Buttercream & Ganache. To get your tickets: Link
THE HILMY THANKSGIVING DAY FEAST MENU Erik Hilmy’s Thank Goodness for Cocktails Wine Cocktail. Smoker Roasted Double Cream Brie with Spinach, Shallots, Figs & Balsamic Reduction. Curried Pumpkin Coconut Soup. Farro Salad with Oven Roasted Grapes & Autumn Greens. Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette. Old Fashion Cured Apple & Hickory Smoked Turkey Roast. Whole Fire Roasted Hill Country Lam. Whole Smoked Trout. Chanterelle Squab with Pear Bread Stuffing & Truffle Gravy. Sausage Corn Bread Stuffing with Leek & Pecan. Garlic & Cream Whipped Potatoes, Sage Infused Turkey Giblet Gravy. Green Bean Casserole topped with French Fried Onions. Balsamic Roasted Brussel Sprouts with Bacon & Shallots. Amber Roasted Acorn Squash, Carrots & Red Onions. Hatch Chili & Corn Pudding. Cranberry Maple Jelly. Spiced Pumpkin Cheese Cake. Apple Pie with Melted Cheddar. Texas Pecan Pie. Whipped Cream. 2 seats left. Link
Enjoy a game of bocce ball, live music, a bon fire and the comfort of bottomless soup on a crisp fall evening under the stars at Hilmy Cellars. For this night, Steve Chef prepares three steamy selections of soul warming soup/chowder/chili – try one, or all (full menu below). A portion of event ticket sales and 100% of raffle & silent auction proceeds will go to the Houston Food Bank to support our friends in Houston post Harvey. Tickets include bottomless soup, entertainment & activities. Wine sold separately. Chef Steve Sommer’s Evening Under the Stars Menu Bottomless Soup, Bread & Sweet Treats Texas Chili Chicken & Sausage Gumbo Butternut Squash Soup Artisan Bread Zucchini Bread, Brownies & Cookie