Outskirts
DALLAS, TEXAS | OCTOBER 2022
Presented by Makers Mark
On an unexpectedly cool fall day (by Texas standards, at least), we gathered on the outskirts of the 27-acre Pecan Creek Farm, setting the table against a grove of pecan trees, looking out over endless open fields on the other side. Many of the Suppers we love most are filled by folks from endlessly different backgrounds, brought together by a shared sense of adventure. This Supper included guests from all across the US and Canada, who chose to come together under the big Texas sky for a shared meal.
As if they grew straight out of the field, we set up not only the table, but a bar by Maker’s Mark complete with a station to stamp custom leather coasters from Clayton & Crume during welcome cocktail hour, and a kitchen complete with Camp Chef grills for Chef Juan Pablo Silva to create and serve a wonderful meal for us all to share, paired with wines from Rodney Strong Vineyards.
The light turned gold and filtered through the pecan trees as the quiet conversation at the table grew louder, bolstered by good food and wine and hours spent together as once strangers now became burgeoning friends. Time seemed to stretch out as everyone lingered over final sips of their Maker’s Mark cocktails and told one more good story, not wanting to break away to filter back to the big red barn on the horizon, wanting to stay here, in this moment made together on the outskirts of the trees.
WELCOME
Local bartender Thomas Holbert created custom Maker’s Mark cocktails to celebrate the season, and the delicious bourbon in our glasses. We started the afternoon with an Apricot Gold Rush, a sweet, citrusy kickoff to a stunning, sunny evening.
A MENU BY JUAN PABLO SILVA
Chef Juan Pablo Silva is the creative mind behind the Mediterranean inspired menu at Dallas’ Bacchus Kitchen + Bar. He artfully braided European flavors with Texas ingredients for our Supper in the golden fields, giving our guests an incredible culinary experience.
MENU
WELCOME
Tuna Square udon noodles
Tomato, Mozzarella, Balsamic Pipettes
Mini BBQ Chicken Tacos
Cocktail: Maker’s Mark Apricot Gold Rush
FIRST
Trio de la Mer aji amarillo tiradito, snapper ceviche, mussels, chalaquita
Wine: 2021 Rodney Strong Vineyards Charlotte’s Home Sauvignon Blanc
SECOND
Bucatini razor clams, rock shrimp, sun chokes, morel mushrooms
Wine: 2019 Rodney Strong Vineyards Estate Chalk Hill Chardonnay
MAIN
Secret Iberico parsnip, charred cauliflower, salsa verde
Wine: 2019 Rodney Strong Vineyards Alexander Valley Cabernet Sauvignon
DESSERT
Olive Oil Cake romanoff, marinated berries
Cocktail: Maker’s Mark Southern Jam
WINE PAIRINGS
Rodney Strong Wines completed the menu. Crisp Charlotte’s Home Sauvignon Blanc pared perfectly with Chef Juan Pablo’s trio de la mer, while the Alexander Valley Cabernet enhanced the Secret Iberico as the evening began to cool.
NIGHTCAP
We ended the night with berries on the plate and in the glass; olive oil cake and fresh berries paired with Maker’s Mark Southern Jam cocktails for a sweet finish to the lovely evening.
SECRET LOCATION: PECAN CREEK FARM
We were initially drawn to Pecan Creek Farm because of the charming big red barn, but on a perfect fall day we found ourselves wanting to follow the dappled light through the pecan trees until we got lost in the hay fields. So, we headed out to the edge of the property for a really special Supper experience.
