FEATURING A MULTI-COURSE TASTING MENU BY THE CHEFS AT BUFALINA, CONTIGO & GARDNER, CURED, DAI DUE, LA CONDESA, QUI, AND SWAY.
TICKETS ON SALE NOW
$70-$175 PER PERSON
On Sunday, November 16th, Austin’s most exciting chefs will come together for the bi-annual Sustainable Food Center Chef Series: Autumn Harvest, which is being held at Sway for the first time.
A celebration of locally sourced ingredients, the evening’s multi-course tasting menu and drink pairings will feature meat and produce from SFC’s Farmers’ Market, as well as from other Austin-area farms and suppliers.
Participating chefs include Alexis Chong, executive chef at Sway; Andrew Wiseheart, owner and executive chef at Contigo & Gardner; Jesse Griffiths, owner and chef at Dai Due; Jorge Hernández, chef de cuisine at Qui; Kevin Garrett, chef de cuisine at Bufalina; Rick Lopez, executive chef at La Condesa; and Steven McHugh, chef and owner of Cured at San Antonio’s historic Pearl.
“In order to strengthen the local food system, SFC is committed to meeting the demand for freshly grown and raised products. We value our local chef partners who care about where food comes from-they understand the importance of keeping local farming families in business,” says SFC Executive Director Ronda Rutledge. “The chefs supporting the Autumn Chef Series this year do so much to inspire all of us to appreciate delicious, local, seasonal food.”
Tickets are available for purchase at sfchefseries.splashthat.com. Individual tickets range from $70 to $175 per person. A table, which includes twelve guest admissions all seated around a single communal table, can also be purchased. The event begins at 5:30 p.m. on Sunday, November 16th, and all proceeds benefit the Sustainable Food Center.
Located along a strip of Austin’s developing South First Street boutiques, Sway (meaning elevated, delicious) is an award-winning modern Thai restaurant, named one of the ’50 Best New Restaurants in America’ by Bon Appétit Magazine.
Owners Jesse Herman and Delfo Trombetta opened the community-styled dining space with the intention of creating a modern Thai restaurant with South Austin flavor. Executive chef Alexis Chong’s selection of sophisticated, Thai-inspired noodles, grilled meats and curries has made Sway a popular destination. Some favorites include dishes such as the Prawn Miange (betel leaf, toasted coconut, toasted cashews, lime, fresno chile, grapefruit); Jungle Curry (Texas wagyu beef, red chili, baby corn, eggplant, peppercorn, coconut cream); Pad Kwetio (wide rice noodle, pork belly, chinese broccoli, tofu, black wok water).
Sway is located at 1417 S 1st St, and is open Sunday – Wednesday 11am-10pm, and Thursday – Saturday 11am-11pm. For more information, visit www.swayaustin.com, or call (512) 326-1999
ABOUT SUSTAINABLE FOOD CENTER
Sustainable Food Center cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. SFC envisions a food-secure community where all children and adults grow, share, and prepare healthy, local food.
From seed to table, SFC creates opportunities for individuals to make healthy food choices and to participate in a vibrant local food system. Through organic food gardening, relationships with area farmers, interactive cooking classes and nutrition education, children and adults have increased access to locally grown food and are empowered to improve the long-term health of Central Texans and our environment.
For more information about Sustainable Food Center, visit http://www.sustainablefoodcenter.org.