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On Thursday evening allow us to share with you some of Austin's finest and most forward thinking eateries. We have hand picked five of our favorites: Contigo, La Condesa, Blue Dahlia, Buenos Aires Café, and Casa de Luz.
The SXSW Sustainability Team will chauffeur the dinner guests from the Whitis St. entrance to the AT&T Conference Center at 7:15pm. You won’t want to miss this intimate tour of Austin’s bustling food scene.
Price includes tax, gratuity, and transportation. Roundtable Dinners are open to SXSWS Eco registrants only, a SXSW Eco badge is required. Tickets available for purchase until Thursday October 4 at noon CST.
Please email firstname.lastname@example.org with any questions or allergy/dietary restrictions.
Please choose ONE of the five restaurants:
$68/person-Includes a 3 Course Family Style Dinner, plus 1 glass of House Punch or Sangria. Transportation provided by a SXSW Sustainability Team member. Tax and gratuity included.
Opened in the Spring of 2011 by Ben Edgerton and Chef Andrew Wiseheart, Contigo Austin was born as an extension of the Contigo Ranch which is located in South Texas, just one hour from the Mexican border. Ben’s family owns and operates Contigo Ranch, and this beautiful restaurant has brought the charm and hospitality of the South Texas ranch to Austin. Chef Andrew Wiseheart has developed a menu that takes the best of his West-Texas roots and combines it with his delicious repertoire of experience in Napa Valley kitchens.
Virtually 100% of their meat is raised within 65 Miles of their front door. Most of it is dropped off by the farmers themselves. All of the meat is organic, and the beef is raised on a very strict "never/never" program (never sees antibiotics, never sees growth hormones). They work with local farmers to purchase produce directly whenever they can as well. Their spent cooking oil is saved and turned into fuel.
Because the meal will be composed of seasonal fare it is not possible to say what will be served until it gets closer to October. To get an idea of what style of treat you are in for, please have a look at their menu online.
See more: https://vimeo.com/42706762
Casa de Luz
$28.00/person-Includes a full meal, and some of their famous house-made chocolate to top it off. Transportation provided by a SXSW Sustainability Team member. Tax and gratuity included.
Casa de Luz prefers not to be called a restaurant, but instead they consider themselves a place of experiential learning. The menu is not determined until around 4:30 pm each day based on what foods are fresh and available to the chefs. There is no menu, only one option is served. This is part of the plan. One meal, shared by everyone, gives us something in common. Twice a day, morning and afternoon shift, the cooks stand in a circle quietly with their eyes closed for 3 long breaths. The intention is to bring calmness and good vibes to the food and atmosphere....and chocolate.
The nutritionally trained chefs at Casa de Luz handcraft 100% organic, vegan, vegetarian, alkalizing, gluten free, nutrient-rich meals that will improve your health and state of mind. This meal will include a soup, salad, a vegetable entree plate with sides galore, and an array of beverages, each with their own “super power”, to choose from.
$68/person-Includes a four course meal. Transportation provided by a SXSW Sustainability Team member. Tax and gratuity included.
La Condesa is a globally-inspired, locally-minded modern Mexican restaurant in the heart of downtown Austin. They are a ‘green’ restaurant that practices recycling, composting and gardening and are 90% waste-free. The restaurant also has strong working relationships with local and regional farms, as well as several partnerships with like minded socially conscious organizations. La Condesa strives to provide our guests with the most wholesome and freshest ingredients that we can because it is both sustainable, and we believe, it simply tastes better.
Texas native Rene Ortiz spent the past two decades traveling the world cultivating his international culinary skills and developing his taste for exotic flavors. Most recently, he opened and served as Executive Chef at New York’s wildly popular La Esquina. As Executive Chef of La Condesa, Rene has created an inspired menu of contemporary Mexican cuisine with traditional regional influences. Dishes range from street food favorites to sophisticated specialties. Drawing on the bold flavors and vibrant colors of Mexico City, Chef Rene uses only the freshest, locally sourced ingredients.
CHIPS & SALSA-Fresh daily made salsas
ENSALADA DE LA CASA-bluebonnet farms mixed greens, toasted sesame seeds, queso fresco, crispy tortilla strips, balsamic vinaigrette
HONGOS Y HUITLACOCHE HUARACHE-wild mushrooms, huitlacoche, queso chihuahua, epazote, truffle oil
TOSTADAS DE ATUN-sashimi-grade yellowfin tuna, pickled cucumber, chipotle mayo, crispy shallots
CARNE ASADA-oak-grilled niman ranch hanger steak with chimichurri
POLLO DOMINGUERO - “SUNDAY CHICKEN”-citrus-rubbed alexander farms rotisserie chicken
MOROS Y CRISTIANOS-black beans and white rice
EJOTES-grilled texas green beans with garlic and epazote
ELOTES-mexican-style street corn with cotija cheese and ancho chile powder
FRUTAS AL HORNO-seasonal fruit crisp or cobbler with sweet cream