Supper Club with Chef Jared Campbell
From publicly posted calendar Checked 4 hours ago
About this event
One of 6 upcoming events at Bending Branch Winery.
October is Texas Wine Month, and we are also celebrating Come Over October — a national campaign that encourages people to invite family and friends, new and old, to come together during the month of October to share wine and fellowship. Come on over and enjoy this wine and food experience. BLACKBERRY GLAZED QUAIL LEGS fresh thyme | pickled poblano chile Paired with ChickenDuck High Rye Blackberry Bourbon Smash GULF SHRIMP & SWEET CORN JOHNNY CAKE sweet cream corn | vibrant chive oil | micro-radish Paired with Bending Branch Winery 2025 Sparkling Rosé of Cabernet Sauvignon, Y Knot Vineyard HONEY & MUSTARD GLAZED PORK CHOP heirloom purple hull peas | ribboned summer squash | cherry tomatoes | fresh basil Paired with Bending Branch Winery 2020 Estate Souzão, Lost Pirogue Vineyard DESSERT CIDER-POACHED TEXAS APPLE ruby poaching reduction | whipped local goat cheese mousse | toasted Texas pecan crumble Paired with Ursa 2013 Angelica, Rinaldi Vineyard $130, gratuity included. Seating is limited. ***Please choose "Pickup" at Bending Branch at checkout to avoid a shipping fee.*** Supper Club will be held at the Bending Branch tasting room at 142 Lindner Branch Trail, Comfort. Tickets on sale through Sunday, October 11. Vegetarian option available with advanced notice. Contact [email protected] to let us know!
