Winter Dinner Series

We are very excited to announce our Winter Dinner Series at Revival Market. Chef Adam Dorris will be focusing on a different theme every two weeks.  Seats will be available on a first-come, first-serve basis. The first three dinners will be limited to 30 guests each. Dinners will be $85. (Tax & gratuity not included) Alcohol will be provided but not sold. We also encourage you to bring your own hooch.  Break out those sweet bottles that you’ve been cellaring.  These dinners are going to be incredible.

Dinners will require a $35 deposit that we will hold in the form of a gift card that guests will receive with their bill to apply to dinner. If a guest does not make it to dinner or cancels without 48 hours notice, then their deposit will be given to them in the form of a gift card for the market.

 

JAN. 15 REVIVAL FAVORITES

 

To kick this series off, we thought it very suitable to showcase some of our favorite farmers and vendors from the last two years.  We still get taken aback when thinking about how much amazing produce, fruit and livestock that this area of Texas has to offer.  This meal will concisely display that bounty.  Think of this meal as our “favorite everything”.

 

Guinea Fowl Roulade
dandelion greens, cauliflower, chili

Charred Gulf Shrimp
lamb leg crudo, smoked catfish caviar, persimmon, kohlrabi, chickweed

Smoked Gulf Grouper
TX grapefruit, broccoli, sheep’s milk pudding

Heirloom Chicken
chioggia beets, waffle, bourbon syrup

Suckling Red Waddle Porchetta
root vegetable mosaic, caraway

Bonne Bouche
cima de rapa, mustard seed, grapefruit vinegar

Terrine of Apple Confit
pecan, cracklin’, Mangalitsa lardo

 

JAN. 28 WILD GAME DINNER

 

With Texas being a plentiful game state, this meal will focus on the bounty around us.  Broken Arrow Ranch in Ingram, Texas pioneered the legal sale of wild game to consumers in the United States.  Their quality is unparalleled.  Not only are we looking to the land, but also the sea.  PJ Stoops will be behind some of the Gulf’s most interesting by-catch available in our backyard in and around Galveston Bay.

Galveston Bay Oyster
violet, lemongrass, cilantro, coconut

Elk Heart Tartare
farm egg yolk, Louisiana Bowfin Caviar, samphire, malted sourdough 

Acorn Pappardelle
wild boar ragu, guanciale, bay laurel, smoked goat ricotta

Gulf Queen Snapper
polpo, charred cabbage, cilantro flower, peperoncino, sea urchin cioppino

Rabbit
chard, mustard, cranberry, foie gras, jus

Antelope
espresso, sunchoke, collards, tesa, spring onion

Warm Celery Root Cake
candied watermelon radish, Satsuma, young fennel

 

JAN. 29 WILD GAME DINNER

 

With Texas being a plentiful game state, this meal will focus on the bounty around us.  Broken Arrow Ranch in Ingram, Texas pioneered the legal sale of wild game to consumers in the United States.  Their quality is unparalleled.  Not only are we looking to the land, but also the sea.  PJ Stoops will be behind some of the Gulf’s most interesting by-catch available in our backyard in and around Galveston Bay.

Galveston Bay Oyster
violet, lemongrass, cilantro, coconut

Elk Heart Tartare
farm egg yolk, Louisiana Bowfin Caviar, samphire, malted sourdough 

Acorn Pappardelle
wild boar ragu, guanciale, bay laurel, smoked goat ricotta

Gulf Queen Snapper
polpo, charred cabbage, cilantro flower, peperoncino, sea urchin cioppino

Rabbit
chard, mustard, cranberry, foie gras, jus

Antelope
espresso, sunchoke, collards, tesa, spring onion

Warm Celery Root Cake
candied watermelon radish, Satsuma, young fennel

FEB. 12 AUGUSTUS RANCH DINNER

Cordelia and Dennis Kaspar, from Augustus Ranch in Yoakum, Texas will be joining us for a dinner focused around the beef cattle that they so meticulously raise.  In addition to amazing food, you’ll learn first-hand from the Kaspars, how they approach sustainable cattle ranching in a world where commodities rule.

Gulf Flounder
 Cattleneck Capicola, Pickled Starfruit, Puffed Carolina Rice

Barbacoa
Fermented Kohlrabi, Queso Fresco, Chard Chimichurri, Sorrel

Tenderloin
 Chicory Cure, Wax Beans, Pickled Eggs, Mustard Greens, Crab Roe

Gnocchi Alla Romana
 Sheep’s Milk Ricotta, Oxtail, Romanesco, Pecorino, Olive

Rib Cap
 Bosque Blue, Arugula, Chioggia Beets, Pecan

Strip Loin
 Slightly Fermented, Slightly Smoked, Yellowfin Tuna, Capers, Cippolini

White Chocolate Beignet
 Caramelized Bone marrow, Sweet Potato Ice Cream