Reservations Now Open for Dining Event Including a Copy of Slattery’s New Book, “Southwest Foraging”

Chef Kevin Fink is thrilled to welcome friend, foraging expert and author John Slattery to Emmer & Rye for a special dining event in celebration of the release of John’s new book, Southwest Foraging: 117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano (Timber Press, August 2016). Tickets are limited to this intimate dinner event, which takes place on Saturday, November 12th at 6 p.m.


Chef Kevin Fink has prepared several courses highlighting ingredients foraged throughout the Southwest region, including Palo Verde Beans, Black Nightshade Berries, and Wild Acorns. Slattery collaborated with Chef Kevin to develop a menu highlighting the overarching theme of his latest book—protecting nature’s wild edibles.


Emmer and Rye Bar

John Slattery has earned the respect of restaurant industry professionals across the country for his passion and expertise as an herbalist and forager. His latest book, Southwest Foraging, explores traditional methods of gathering and processing, and shares with readers his tips and tricks on how to gather the organically grown fruits of the Southwest.


Throughout the evening Chef Kevin and John will team up to present menu items—each bursting with seasonal, foraged ingredients—and share their insight on how to properly identify, collect and prepare these wild edibles.


Reservations for the dinner are now open, and can be made by calling the restaurant. We are accepting 15 reservations only for the dinner at $125 a person. Emmer & Rye is located at 51 Rainey Street. For more information, please visit

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