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
