with guest Chef Ben Baker, Miraval Austin
Miraval Culinary Experience
FEBRUARY 23-26, 2018
Join Miraval Austin's Chef Ben Baker, for a sneak peek of the new programming coming to our new property in Austin, as well as a plant based dinner series.
Delight in true farm to table culinary creations made from fresh and flavorful ingredients sourced directly from our garden and hives. The six course tasting menu will feature dishes inspired by our life in balance philosophy, as well as a selection of thoughtfully procured wine.
Learn mindful cooking techniques under a starlit desert sky set against the backdrop of the Santa Catalina Mountains.
Miraval Austin Executive Chef
Former Executive Chef at Travaasa Austin, Ben's love for food started at such a young age when he was tasked to cook for his large family being one of the oldest. His passion is for baking breads and pastries and has a dedication to seasonal, organic and local ingredients.
Enjoy the plant based culinary creations of guest Chef Ben Baker and wine parings during this special dining experience.
Saturday, February 24 | 6:00-8:00pm |$95
Winter Collard Roll – Steamed Collard Leaf, White Bean Hummus, Jicama, Purple Cabbage, Carrots, Extra Virgin Olive Oil, Mint Pistou, Fleur de Sal (GF)
Whole Grain Ravioli & Osso Bucco Vegetables – Hand Rolled Whole Grain Pasta, Butternut Squash, Red Wine Braised Mirepoix, Cauliflower Cream, Savory Garden Herbs
Foraged Mushroom Tartine – Mesquite Accented Sonora Wheat Sourdough, Mashed Potato, Caramelized Onion, Rosemary Roasted Foraged Mushrooms, Mushroom Demi (Low Gluten)
Spaghetti Squash & Hemp Seed Polpettas – Pomodoro, Roasted Spaghetti Squash, Quinoa & Hempseed “meatballs”, Fresh Basil, Ground Cashews (GF)
Arizona Medjool Date Tart – Cashew Almond Crust, Cacao, Maple powder, Almond Milk, Almond Butter, Arizona Medjool Dates, Coconut Whipped Cream (GF)
With guest appearances from Chef Ben Baker, take part in the creativity and enthusiasm of our Conscious Cooking philosophy shines as you learn to use leftover pieces of vegetables, fruits, and animals, to cook creatively and reduce food waste.