The first course was a wild boar chile and blue corn bread muffin served with the Texas 75 - Waterloo Gin, Paula's Texas Lemon and champagne. Great combo that really blended the spice of the chile and effervescent softness of the cocktail together well. Next up was the achiote grilled half quail paired with the Pepperita. The Pepperita was perfect - lime and jalapeno flavors coming through strong and melding perfectly with the sweet potato crush the quail was served on.
Third came the antelope osso bucco chile relleno and my personal favorite cocktail, the cucumber basil press. The relleno packed a pretty good amount of heat, but the cooling cucumber and basil drink always tamed it down. The fourth course was a wild boar and axis meatloaf served with the Orange Treaty. The Orange Treaty is Treaty Oak Rum, fresh squeezed orange juice, orange sherry and simple syrup. A winning combination as the rosemary that found its way both through the meatloaf and the cocktail. The final course was a goat cheese pumpkin tart and a Graham's Cider. The goat cheese pumpkin tart was almost like a light cheesecake and was a perfect finish to the meal. The Graham's Cider was truly awesome - a combination of Graham's Texas Tea, apple cider, apple bitters and a cinnamon foam.
I can't say enough great things about the meal or the Jack Allen's team. Service was impeccable as we were done with the entire dinner within two hours and never found ourselves without a drink or food in front of us at all times. I hope that they'll have us back to do this again soon and thank you to everyone that was part of making this a success!
Daniel R. Barnes
Owner & Distiller
Treaty Oak Distilling Co.