Here's a banquet-style meal from chef Todd Duplechan and friends, where you'll enjoy sliced beef tenderloin sourced from Peeler Farms served as all-you-can-eat finger food, with house-made Pullman bread fresh off the grill, sides, and sweets. This’ll take place in the wine garden under the restaurant’s 300-year-old live oak tree, cooled by misty fans and plenty of shade, and part of the proceeds will benefit the Austin Parks Foundation.
