The first ”Wine & Dine” dinner hosted by Omni Barton Creek Resort Chef Alice Gonzalez, kicked-off with Niman Ranch all natural, free-range pork as the high light of the evening. Niman is a pioneer for sustainability and a leader in humane animal practices, and they produce all-natural meats raised by small family farmers committed to sustainable practices.

 

Chef Alice has been working with Niman Ranch for the past year establishing a unique collaboration to incorporate free-range meats into her culinary creations giving back to the farmers of the ranch.

The dinner started crispy chicharrones appetizers as a centerpiece of each table and a champagne toast to the continuation of supporting the essential farming traditions that Niman Ranch has maintained for generations paving the way for future farmers to prosper.

 

The first course included a beautifully arranged Niman Ranch Applewood smoked ham dish with chickories, pickles, preserved Meyer Lemon and Barton Creek honey. The 2nd course featured Crispy Niman Ranch Pancetta with burnt winter roots, turnip green pesto and blood orange.  The third course was by far my favorite featuring tender Braised Niman Ranch Pork Belly with a poached quail egg, Texas grits, and caramelized JBG onions.

The fourth course brought it all home with the generously sized Niman Ranch Braised Pork Shank with Post Oak smoked roasted cauliflower and pickled apple preserve, followed by a delicious and flaky cherry tart winter jam topped with cinnamon ice cream.

 

Thirty percent of proceeds from the dinner support the continuation of essential farming and the Niman Ranch Next Generation Scholarship, awarded to students seeking degrees in agriculture.

 

To learn more about up coming culinary events during the dinner series at Omni Barton Creek Resort visit  The Resort’s Website to see their calendar.

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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