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BEGIN:VEVENT
DTSTART:20160916T233000Z
DTEND:20160917T023000Z
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SUMMARY:Antlers Lodge Presents Herman Marshall Whiskey Dinner
DESCRIPTION:Experience a sophisticated dinner perfectly paired with Herman Marshall Whiskey at Antlers Lodge on Friday\, September 16th at 6:30PM. \n\n \n\nAntlers Lodge Chef de Cuisine\, Armando Diaz\, has prepared a delicious four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30PM with dinner served promptly at 7PM. Special presentations about the pairing will be given during the dinner. \n\n \n\nNestled on the site of the historic Rogers Wiseman Ranch and serving locally sourced ingredients respecting the Texas Hill Country's cultural influences\, Antlers is known for its fantastic service\, unforgettable flavors and unique location providing terrific views of the resort's scenic\, award-winning golf course and Hill Country surroundings. The AAA-Four Star restaurant received OpenTable's "Dinners' Choice Award" 2015 and has been the recipient of the Wine Spectator Award of Excellence every year since 2012. You will not want to miss this event!  \n\n \n\nReservations are required\, please call (210)520-4001 to reserve your spot today! Cost is $75 per person\, exclusive of tax and gratuity. See the dinner menu below:\n\n \n\nSMALL BITES\n\nGULF COAST CRAB AND CORN FRITTERS\n\nCOUNTRY HAM AND FREE RANGE DEVILED EGGS\n\n \n\nCOURSE 1\n\nWILD BOAR RAVIOLI\n\nSouth Texas Braised Broken Arrow Wild Boar\, Roasted Pepper Brodo\, River Whey Creamery Caldera Espana\n\nHerman Marshall Temptress\n\n \n\nCOURSE 2\n\nCOLD SMOKED COBIA\n\nExotic Peppercorns\, Local Melons\, Cucumbers\, Dill Cr me Fraiche\, Malted Vanilla Roasted Almonds\n\nHerman Marshall Single Malt\n\n \n\nCOURSE 3\n\nWOOD ROASTED PRIME RIB EYE BIBIMBAP\n\nKorean BBQ Sauce\, Rye Berries\, House Made Pickles\, Poached Egg\n\nHerman Marshall Rye\n\n \n\nCOURSE 4\n\nDARK CHOCOLATE WHISKEY TRIFLE\n\nSous Vide Dark Chocolate Whiskey Cake\, Malted Banana Cr meux\, Caramel Pecans Tuile\n\nHerman Marshall Bourbon
X-ALT-DESC;FMTTYPE=text/html:<span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">Experience a sophisticated dinner perfectly paired with <em>Herman Marshall Whiskey</em> at Antlers Lodge on&nbsp\;Friday\, September 16th at 6:30PM<strong><em>. </em></strong></span></span><br />\n&nbsp\;<br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">Antlers Lodge Chef de Cuisine\, Armando Diaz\, has prepared a delicious four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30PM with dinner served promptly at 7PM. Special presentations about the pairing will be given during the dinner. </span></span><br />\n&nbsp\;<br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">Nestled on the site of the historic Rogers Wiseman Ranch and serving locally sourced ingredients respecting the Texas Hill Country&rsquo\;s cultural influences\, Antlers is known for its fantastic service\, unforgettable flavors and unique location providing terrific views of the resort&rsquo\;s scenic\, award-winning golf course and Hill Country surroundings. The AAA-Four Star restaurant received OpenTable&rsquo\;s &ldquo\;Dinners&rsquo\; Choice Award&rdquo\; 2015 and has been the recipient of the Wine Spectator Award of Excellence every year since 2012. You will not want to miss this event!&nbsp\; </span></span><br />\n&nbsp\;<br />\n<em><span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">Reservations are required\, please call&nbsp\;(</span></span></em><span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">210)520-4001</span></span>&nbsp\;<span style="font-family:arial\,sans-serif"><span style="font-size:10.0pt">to reserve your spot today!&nbsp\;Cost is </span>$75 per person\, exclusive of tax and gratuity. See the dinner menu below:</span><br />\n&nbsp\;<br />\n<strong><u><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">SMALL BITES</span></span></u></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">GULF COAST CRAB AND CORN FRITTERS</span></span></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COUNTRY HAM AND FREE RANGE DEVILED EGGS</span></span></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COURSE 1</span></span></u></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">WILD BOAR RAVIOLI</span></span></strong><br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">South Texas Braised Broken Arrow Wild Boar\, Roasted Pepper Brodo\, River Whey Creamery Caldera Espana</span></span><br />\n<strong><em><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Herman Marshall Temptress</span></span></em></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COURSE 2</span></span></u></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COLD SMOKED COBIA</span></span></strong><br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Exotic Peppercorns\, Local Melons\, Cucumbers\, Dill Cr&egrave\;me Fraiche\, Malted Vanilla Roasted Almonds</span></span><br />\n<strong><em><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Herman Marshall Single Malt</span></span></em></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COURSE 3</span></span></u></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">WOOD ROASTED PRIME RIB EYE BIBIMBAP</span></span></strong><br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Korean BBQ Sauce\, Rye Berries\, House Made Pickles\, Poached Egg</span></span><br />\n<strong><em><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Herman Marshall Rye</span></span></em></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">COURSE 4</span></span></u></strong><br />\n<strong><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">DARK CHOCOLATE WHISKEY TRIFLE</span></span></strong><br />\n<span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Sous Vide Dark Chocolate Whiskey Cake\, Malted Banana Cr&egrave\;meux\, Caramel Pecans Tuile</span></span><br />\n<strong><em><span style="font-family:arial\,sans-serif"><span style="font-size:9.0pt">Herman Marshall Bourbon</span></span></em></strong>
LOCATION:Antlers Lodge\, Hyatt Regency Hill Country Resort & Spa 9800 Hyatt Resort Drive\, San Antonio\, TX 78251
UID:e.2020.7511
SEQUENCE:3
DTSTAMP:20260412T182115Z
URL:https://cm-dev.metrosa.com/events/details/antlers-lodge-presents-herman-marshall-whiskey-dinner-09-16-2016-7511
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