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Tea Dinner at the Driskill Hotel
James Norwood Pratt & Chef David Bull
Thursday, October 13, 7:00 p.m., Driskill Hotel
Four-course tea-infused dinner paired with wine and tea.
Limited to 32 people - TICKETS $125
Call us at 512-330-9991 for tickets
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David J. Bull Executive Chef
As one of Food  and Wine Magazine's Best New Chefs, Executive Chef David J. Bull exhibits his culinary expertise each day for both Austin locals and international visitors alike. The Driskill Grill offers Bull's contemporary American cuisine with comfortable hospitality, and serves what some would call Texas' finest cuisine. Bull joined the Driskill Hotel in 1999 and has since brought national acclaim to the Driskill Grill. "The attention we have received is due to an incredible group of people working towards the same goal; it would be impossible if everyone weren't on the same page and didn't possess an immense amount of passion." He uses his belief in a positive attitude and humble demeanor to encourage his staff to take real pride in their work. "Explaining how and why each technique and ingredient is involved is much more valuable than telling my staff only what they should do." Bull recognizes that in a community as diverse as Austin, "It's important to know for whom you are cooking, to know who is sitting in your restaurant. We attempt to exceed our guests' expectations in every circumstance, no matter what the request. If it's possible, we will do it." Bull's culinary career began at a young age at Olivieri's, his grandparents' restaurant in upstate New York. He soon attended the Culinary Institute of America, and upon graduation, was hired at the acclaimed Mansion on Turtle Creek in Dallas, Texas. There he found himself serving as the youngest sous-chef the hotel had ever employed. During his time at the Driskill Grill, Chef Bull has received numerous awards and accolades. The Grill received a rating as Austin's #1 Restaurant (*****) from the Austin American-Statesman. AAA granted the Driskill Grill a Four-Diamond Award. Along with naming Bull one of their 10 Best New Chefs, Food and Wine Magazine named the Driskill Grill one of the top 50 Hotel Restaurants in the United States. Chef Bull is grateful for all the praise, but he remains focused on keeping people happy. "All of the awards are incredible accomplishments, but it is important to stay focused and set your standards according your guests' responses, not stars and diamonds. If people leave happy and we exceeded their expectations, then we have done our job."
Tea Dinner Menu
Black Currant "Iced" Tea
Texas Honey Comb, Preserved Meyer Lemon, Steamed Milk
Nicolas Feuilatte Premier Cru Brut, Champagne, France, NV
Poached Pear Salad
Sunflower Sprouts, Maytag Bleu Cheese, Sundew Green Tea Syrup
Gruener Veltliner, Hirsch Ventliner Number 1, Kamptal, Austria, 2003
Jade Oolong, Taiwan
"Almond Cookie" Crab Cake
Watercress, Onion Pedals, Lemon-Coconut Crema
Pinot Blanc, Marc Kreydenweiss Les Charmes, Alsace, France, 2002
Silver Tips White Tea, Sri Lanka
Imperial Lapsang Smoked Beef Tenderloin
Buttered Leeks, Leek Puree, Pepper-Chive Butter
Balandran Vielles Vignes, Costieres de Nimes, Langeudoc, France, 2001
Golden Yunnan Supreme, China
Savannah Chocolate Creme Brulee
Almond-Rum Chantilly, Vanilla Ice
Moscato d'Asti, Michele Chiarlo Nivole, Piedmont, Italy 2003
Mint Verbena Herbal Tisane
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