The Driskill's executive chef Mark Dayanandan is curating a special menu of seasonal Texas fare with Desert Door sotol cocktail pairings. This one-night-only, four-course, prix fixe dinner will showcase locally sourced seasonal game and produce – from Texas-farmed antelope and Hill Country Iberico pig to Gulf redfish – beneath the trompe l'oeil dome of the Driskill ballroom. Yes, the food will be magnificent. And if you're a Texan who hasn't yet tried sotol? Oh, honey, are you in for a treat!