MAX’s Wine Dive Austin is thrilled to roll-out their new menu that lets the flavors of the fall season shine. The menu is a collaborative effort between former Food NetworkChopped winner and current Executive Chef Erica Beneke and Sous Chefs Raymond Martinez and Mason Rodgers. Known for its gourmet comfort food, MAX’s Wine Dive Austin provides room for its executive team to play. For their fall menu, the team is bringing in seasonal, local and consciously sourced ingredients to create whimsical yet approachable southern food that everyone can enjoy. Some of the new fall dishes include:
Acorn Squash Wedge Salad with goat bacon and toasted pistachio
Goat Tartare;Crawfish Hushpuppies with aioli and green tomato jam
Blue Cheese and Butternut Squash Fondue.
Large plates such as Hoppin’ John Stuffed Sweet Potato with fried egg
Blackened Gulf Flounder
Scallops with acorn squash puree
Braised Lamb Shank with pumpkin polenta and citrus-apple slaw.
Chef Beneke’s new menu also offers several nostalgic desserts, such as Sweet Potato Casserole with house made marshmallow; Apple Pie; Root Beer Float Bread Pudding with house made root beer concentrate; andOrange Amaretto Brownie with chocolate-orange ganache.
“With this new menu, we really wanted to create dishes that showcase traditional southern fall ingredients and flavors yet are light enough to enjoy in the temperate Texas climate. Being raised in upstate New York, apple picking was essential during the fall, so it was important to me to include in the new menu,” says Chef Beneke.
MAX’s Wine Dive Austin uses local ingredients from Johnson’s Backyard Garden and Vital Farm in Austin, Texas. The restaurant also sources from Broken Arrow Ranch in nearby Ingram, TX and Windy Hill Foods in Commanche, TX.
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