*Aster After Dark | Sunday Supper | Guest Chef Kevin Fink (*See Spa or Activities for availability)

Location: The Aster Café at the LakeHouse Spa

April 24, 2022 7:00 pm

Join Special Guest Chef Kevin Fink from Emmer & Rye and Lake Austin Spa Resort Executive Chef Stephane Beaucamp for a four course gourmet supper.

Event begins at 7 pm at the LakeHouse Spa’s Aster Café.

Space is limited, please RSVP at  512.372.7380
or register here

First Course

48 Hours Sous-Vide Short Ribs, Miso Mustard,

Dashi Tuiles, Maitake Mushrooms 

Second Course

Avocado, Onion, Pomegranate Molasses, Sumac

Labneh, Texas Wildflower Honey

Chopped Tomatoes and Green Garlic

White Sonoran Roti

Entree

Halibut, Kaluga Hybrid Caviar, Smoked Trout Roe, Dill, Tarragon, Chive Oil

Cured Potatoes, Pickled Cabbage Nasturtium

Carolina Gold Rice, Butternut Squash, Benne Seed, Shoyu

 Dessert

Basil Seed Angel Food Cake, Poached Strawberries,

Elderflower Cremeux, Roasted Strawberry Sauce

Price is $65. per person for resort guests
or $85. per person for outside guests
+ tax and service charge

Curated wines will be available for purchase with each of the four courses.

Price is $65. per person for resort guests
or $85. per person for outside guests
+ tax and service charge

Specially curated wines will be available for purchase with each of the four courses.

Executive Chef Kevin Fink is the owner of six nationally renowned restaurants in Austin, TX: Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV, and Canje. Fink’s culinary career began 15 years ago, but his love for food, restaurants, and hospitality developed at an early age, when he would trail after his father, learning the ins and outs of the restaurant industry.

Just some of Fink’s early culinary training includes cooking at 13 Gobbi in Florence, Italy, and front of house service at Thomas Keller’s iconic restaurant The French Laundry. Fink continued his career by staging at Copenhagen’s Noma, holding the same Restaurant Magazine rank for three years, and creating unique techniques and dining trends in the competitive Noma Test Kitchen.

Fink opened Emmer & Rye in late 2015 and was soon named one of Food & Wine magazine’s “Best New Chefs” and awarded “Best

New Restaurant 2016” by Bon Appetit. In 2020, Fink opened Hestia, which has been named “#1 Best New Restaurant in America” by Robb Report, and he has also been a finalist for James Beard award for Best Chef Southwest (2019) and Best Chef Texas (2020).

 

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