1NIGHT ONLY! Texas Table w/ 3 JBF Recognized Chefs 🐮🥩 @ JBF 🍽️ [PREPAID]

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $223/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! An Innovative Tex-Mex Celebration. Save on the trip to/from Texas! ✈️

Three of Texas’s most acclaimed chefs, Ana Liz Pulido of Ana Liz Taqueria, Ernest Servantes of Burnt Bean Co., and Thomas Bille of Belly of the Beast will unite for a one-night-only dining experience rooted in heritage and craftsmanship. A James Beard Award winner® for Best Chef: Texas, Chef Pulido brings the spirit of the Rio Grande Valley to the table with cooking that honors the region’s culinary traditions. A James Beard Award semifinalist® and pitmaster behind Texas Monthly’s top barbecue joint, Chef Servantes’ skills go far beyond slow-smoked meats, blending chef-driven creativity with small town soul. A James Beard Award winner® for Best Chef: Texas, Chef Bille delivers bold, inventive dishes shaped by his Mexican-American heritage and thoughtful technique.

Hosted by Travel Texas, the evening will feature an elevated Tex-Mex menu that highlights regional ingredients and time-honored methods while pushing beyond the expected.

MICHELIN BIB (BURNT BEAN CO)
4.5/5 on Yelp, 4.7/5 on Google

MICHELIN BIB (BELLY OF THE BEAST)
4.6/5 on Yelp, 4.7/5 on Google

4.2/5 on Yelp & Google (ANA LIZ TAQUERIA)

Cost: $223 (ALL IN)
[VIPS] $201

Menu: (based on avail)
HORS D’OEUVRES

• Mini Nori-Crusted Tuna Tostada with Avocado, Napa Cabbage, Uni Emulsion, Peanut Salsa Macha, and Scallions
• Sopa de Suadero > Corn Gordita with Puerco Beans, Suadero Beef, Purple Cabbage, Radish, and Avocado Sauce
• Pastrami de Cachete > Beef Cheek Pastrami with Crema Brava, Pickled Okra, Pickled Onions, and Micro-Cilantro

DINNER

• Gulf Shrimp with Strawberry Aguachile, Cucumber, Red Onion, and Avocado
• Tamal Norteño Rajas con Queso > White Corn Tamal with Poblano, Oaxaca Cheese, Sweet Corn Béchamel, Red Molcajete Sauce, and Cotija Cheese in Totomoxtle Leaf
• El Cazador > South Texas Smoked Lamb Ribs with Papas Doradas and Mole Rojo

DESSERT

• Fresas con Crema > Strawberries with Cream Eton Mess

Please arrive with an open mind and palate

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine