Flor
AUSTIN, TEXAS | APRIL 2024
Presented by Flor de Caña
On a particularly beautiful late-spring day outside of Austin, when the wildflowers were in full bloom and the very air seemed to vibrate with bursting new life, we headed to the historic 1930’s craftsman bungalow at High Pointe Estate. In order to preserve this piece of Austin’s history, owners Dawson and Leanne moved the entire structure from the East Austin to its hilltop perch and carefully restored and transformed it with loving attention to detail.
We welcomed guests in the shade of the house’s wraparound porch before revealing the table, set in a ring around the ceremony garden to the side of the house like a well-kept secret. The table was dressed for the garden party in custom florals, vintage china, and flatware from the High Pointe team.
Chef Daniel Gaspar crafted a beautiful meal for the occasion, highlighting the best of the season and heavily sprinkled with edible flowers to fit the setting. Rodney Strong offered perfect pairings, and Flor de Caña provided a delightful intermezzo between the second and main courses; a chance for guests to pour themselves a taste of 25yr rum straight from the barrel.
As the light faded, the table began to glow — not only from the warm twinkle lights but from the great conversations flitting around the intimate circle; the secret garden transforming dinner companions into confidantes, a simple evening into a lasting memory.
WELCOME
Austin bartender Robert Bjorn Taylor crafted two amazing cocktails featuring Flor de Caña 12 year aged rum: The Primera Flor brightened things up with hibiscus and blood orange while the Playa de Caña offered a tropical twist with mango, peppercorn, coconut cream, pineapple, and lime.
A MENU BY DANIEL GASPAR
Daniel Gaspar spent many years in the restaurant industry before starting his own catering company, Daffodil Culinary. He uses this creative outlet to elevate the work of Texas farmers through local, seasonal ingredients.
He showed off the best of the season at this Supper by featuring white asparagus, citrus, spring greens, and of course, so many beautiful flowers.
MENU
WELCOME
True Bird Yakitori harissa, savory yogurt, cilantro
Smoked Roe Tostada avocado, black bean, crème fraîche
Cocktails
Primera Flor Flor de Caña 12, hibiscus, blood orange, lime, mint
Playa de Caña Flor de Caña 12, mango, peppercorn, coconut cream, pineapple, lime
ON THE TABLE
Cornbread
AMUSE BOUCHE
Hibiscus Meringue coconut, yuzu, cantaloupe greens
FIRST
White Asparagus duck prosciutto, smoked leek emulsion
Wine: 2022 Rodney Strong Pinot Noir, Russian River Valley
SECOND
Hiramasa Crudo yuzu ponzu, hibiscus flower, fermented tomato “chicharron”
Wine: 2022 Rodney Strong Charlotte’s Home Sauvignon Blanc, Sonoma County
MAIN
Smoked Iberico Loin cabbage salad, baby kale gremolata, spring pea Carolina Gold
Wine: 2018 Rodney Strong Reserve Cabernet Sauvignon, Sonoma County
DESSERT
Masa Twinkie cacao, marshmallow, orange
Cocktail
Gorro de Noche Flor de Caña 18, coffee liquor, cold brew, cocoa
WINE PAIRINGS
Rodney Strong wines rounded out the meal perfectly, starting with a 2022 Pinot Noir to pair with duck prosciutto and finishing by adding a bit of warmth to the fading evening with a 2018 Reserve Cabernet Sauvignon paired with Iberico loin.
NIGHTCAP
We ended our evening with playful masa Twinkies paired with Gorro de Noche cocktails made with Flor de Caña 18, coffee liquor, cold brew, cocoa. They offered the perfect invitation to slow down and linger late into the evening, sipping and savoring great conversations in the secret garden.
Of course, guests were welcomed to finish off the night with a neat pour of Flor de Caña rum straight from the barrel for a simpler sip, as well.
SECRET LOCATION: HIGH POINTE ESTATE
Dawson and Leanne Clark are a bit of a Jack and Jill of all trades, and their varied skills and passions come together in the detailed beauty of High Pointe Estate. They simply love events, from beautifully-designed spaces, to logistics, to custom florals and every little detail.
It was a joy to partner with them to create a Supper infused with the unique personality of their space — and of course heavily sprinkled with their beautiful spring flowers!
