TRIBEZA Chef
 

cirkiel

Parkside

TRIBEZA CHEF'S TABLE SERIES

WITH CHEF SHAWN CIRKIEL AT PARKSIDE

MONDAY, JUNE 27

7:00 PM 

Join Chef Shawn Cirkiel in Parkside's private dining room for an intimate five-course dinner featuring dishes inspired by the summer season. Widely recognized as one of Austin’s most creative restaurateurs, Cirkiel has gained the honor of Austin’s youngest five-star chef.  He introduced Austin to the gastro pub concept with Parkside and continues to inspire diners with his innovative approach to New American cuisine.

Having grown up on a farm, Cirkiel developed a passion for fresh local food which was complemented by his training at the Culinary Institute of America. This obsession with seasonal and local ingredients also led him to become a founding chef of the Sustainable Food Center’s Farmers’ Market in downtown Austin and a member of the Nutrition and Health Board for Austin Independent School District’s Highland Park Elementary, where he has played an instrumental role in building a variety of healthy-eating, exercise and gardening programs.

Since opening the award-winning Parkside — known for its impressive oyster selections, raw seafood bar and seasonally rotating menu — Cirkiel has received much media attention, most recently noted in Food Arts Magazine. He has also graced the pages of the Los Angeles Times, American Way magazine, Spirit Magazine, and Cooks Illustrated, just to name a few. Texas Monthly magazine named Parkside one of the “Top 10 Best New Restaurants in Texas” in 2009, and Bon Appetit Magazine crowned Parkside one of the “Hot 10 New American Taverns” and a top destination for pub cuisine.
 

MENU

COCKTAIL HOUR
Grey Goose Signature Cocktails
&
Passed Hors D’Oeuvres

bacon corn fritter with scallions and chili
mini grilled cheese with spiced ketchup and smoked onions
watermelon soup with raw bass, jalapeno and sesame

FIRST COURSE
Raw Fluke Ceviche

with cucumber sorbet, lime, jalapeņo and cilantro

SECOND COURSE
Corn Soup

with smoked paprika bubbles, grilled okra and quail

THIRD COURSE
Seared Scallop

with tomato gazpacho, tomato salad and tomato jam

FOURTH COURSE
Beef Duo

with watermelon couscous, spicy green beans and pickled watermelon

FIFTH COURSE
Sweet Corn Custard

with blueberry sorbet, dried corn, basil and corn streusel

$80 per person. Includes cocktails, wine pairing, tax and gratuity.

Register Now!

or call Event’s Manager Allison Gueli at 512-474-9898 for more ticket information


To view all participating restaurants, return to the TRIBEZA Chef's Table Homepage .