Cibolo Creek Supper Club Winter

Welcome to the Cibolo Creek Supper Club Winter Featuring Chef Jared Campbell event! Join us for a cozy evening filled with delicious food and great company at 437 S Main St. Get ready to enjoy a special Italian-themed menu that will warm your heart and soul. Don't miss out on this in-person gathering where you can relax, unwind, and indulge in some mouthwatering dishes. Come and experience the magic of winter with us at the Cibolo Creek Supper Club!

Menu Curated by Chef Jared Campbell of Experience a Chef.
Course #1: Lobster Corndog

Herbed Crust | Tamarind Ketchup | Tartar | Hamby’s Sauce

Spent Whiskey Barrel Platters sourced from Hamby’s and made by Bob Mazour. Lambrusco Wine | Italian Pilsner

Course #2: Ravioli

Bison | Pecorino Romano | Green Peppercorn Butter Sauce

Bison Sourced from John Painter in Taos County, New Mexico. Pecorino Romano Sourced from Antonelli’s Cheese Shop, Austin, TX. Schiava Wine | Reception Lager

Course #3: Grilled Caprese Salad

Tomatoes | Burrata | Grilled Greens | Smoked Balsamic

Tomatoes from Village Farms, Marfa, TX, Burrata and Greens are locally sourced. Toscana Rosso Wine | Hefeweizen

Course #4: Mushroom Risotto Bites

Mushrooms | White Wine Sauce | Arborio Rice
Mushrooms sourced locally. Red Blend | Czech Pilz

Course #5: Spaghetti Squash

Bacon Carbonara | Parmesan | Micro Greens
Bacon sourced from Klein’s Smokehouse, Boerne, TX. Red Blend | Hazy Pale Ale

Course #6: Italian Brisket

Wagyu | Braised Tomatoes | Caramelized Texas 1015 Onions | Broccolini

Wagyu from Peeler, Floresville, TX. Veggies locally sourced. Montepeloso Wine | Brown Ale

Course #7: Crème Puffs

Italian Creme | Chocolate | Right Hand Stout Nitro

Host or Publisher Ty Wolosin