Aster After Dark | Sunday Supper 1

Aster After Dark | Sunday Supper | Guest Chef Wayne Brooks

Location: Activities Desk

April 14, 2019, 7:00 pm

Join Special Guest Chef Wayne Brooks from 827 Ray's Kitchen + Cellar and Lake Austin Spa Resort Executive Chef Stephane Beaucamp for a gourmet supper with wine pairings.

Restaurants are something that Wayne Brooks has been in love with from a very young age. Born and raised in Boulder Colorado, Wayne was fortunate enough to have his Grandmother living a few houses down from him. She was an excellent cook and loved cooking for Wayne and his friends. After graduating from high school, Wayne attended the Culinary Institute of America in Hyde Park NY. After graduating, he left New York to work for Chef Scott Cohen at La Mansion del Rio Hotel in San Antonio, Texas for the next 6 years.

In 2008 Wayne was brought on by the University of Texas Golf Club as their Executive Chef, and his first task was to open the brand new clubhouse.

In September of 2015 he was fortunate enough to close on a beautiful property in the Hudson Bend area, formerly known as The Hill Country Pasta House and soon after opened 827 Ray’s. The property is 3.2 acres consisting of a gorgeous pavilion for weddings/events and newly renovated restaurant boasting a brick oven, oyster bar, two sided fireplace and brand new bar featuring craft cocktails and over 25 wines by the glass.

 

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

Space is limited, please RSVP at 512.372.7341. Price is $85 per person plus tax and service charge.

 

Menu

First Course
Raspberry Shrimp Tempura Salad
Tempura Battered Gulf Shrimp. Fresh Raspberries, Cotija Cheese, Bibb Lettuce and Raspberry Vinaigrette

Entree Course
Grains of Paradise Rubbed Filet Mignon
Toasted Barley Cranberry Pilaf, Grilled Zucchini and Red Wine Reduction

Dessert Course
Goat Cheese Cheesecake
Spiced Date Compote and Orange Caramel

Our wine partner for this event will be William Chris Vineyards

 

 

Aster After Dark | Sunday Supper | Guest Chef Wayne Brooks

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