Lutie’s Three-Course Tequila Pairing Dinner With LALO
On Monday, July 19, the popular Lutie’s Garden Restaurant will host a three-course tequila pairing dinner by Executive Chef Bradley Nicholson and Pastry Chef Susana Querejazu with LALO, a new Austin-based blanco made in Jalisco, Mexico by Don Julio’s grandson, Eduardo “Lalo” González. Tickets are $200 each (including tax and gratuity) and are available to purchase via this link.
Interested patrons are encouraged to purchase tickets ASAP, as the dinner is expected to sell out. Lutie’s opens its reservations 90 days in advance and the restaurant is currently booked through September. This dinner presents a unique opportunity to check out one of Austin’s hottests restaurants next Monday night. There are only 50 seats available.
LALO blanco represents the truest spirit on Earth, with no barrels or additives, boldly presenting the taste of the finest agave from the Jalisco highlands. Under the signature green canopy of Lutie’s, we’ll welcome the co-founder of LALO Tequila himself, Eduardo “Lalo” González, and learn about his story as he continues the legacy of his grandfather, Don Julio González, with a bold new approach to perfecting blanco tequila. From the chili mango and lime scallop to the LALO glazed chicken, this vibrant 3-course menu by Lutie’s Executive Chef Bradley Nicholson and Pastry Chef Susana Querejazu will feature the fresh seasonal flavors of Lutie’s paired with pours and specialty cocktails.
Scallop and Mango Ceviche
Eggplant and Summer Squash Tempura
Ranch Water; Coconut fat washed LALO, Cilantro Salt, Topo Chico
Discussion and Introduction with LALO
Street Corn Green dish, Feta, Confit Chili
Mushroom Fundido and Chips
Margarita; LALO, blistered guajillo, lime
Grilled oysters, LALO Butter and Sourdough
Charcoal Roasted Chicken, Hominy, Okra
Whole Fish, Preserves and Condiments, Grilled Flatbreads
Martini; LALO, Thyme infused blanc vermouth, grapefruit bitters, herb oil