Tag Archives: Travaasa® Austin Press Releases

Travaasa Austin’s BBQ Bash Features Snow’s BBQ, The Granary, Pecan Lodge, Killen’s BBQ, The Salt Lick and More

Travaasa Austin is proud to announce the Travaasa Austin BBQ Bash, happening on Saturday, June 15 from 5-9 pm. The event marks the official launch of the highly anticipated Farm at Travaasa Austin, a 10-acre farm, with 3.5 acres developed for row crops, located across from the property on the edge of the Balcones Canyonlands Preserve.

Tickets are on sale now for this event featuring some of the best BBQ purveyors from around Texas – including three restaurants included in Texas Monthly’s recent list of the state’s top 50 barbecue places – and tastings from the State’s favorite breweries along with live entertainment from Marshall Ford Swing Band. The event benefits Foodways Texas, an organization founded to preserve, promote and celebrate the diverse food cultures of Texas.

Hosted by Travaasa’s Executive Chef Ben Baker at the Farm at Travaasa Austin, the event will feature delicious Texas BBQ, beer tastings and cocktails from:

The Granary (San Antonio)
Snow’s BBQ (Lexington)
Pecan Lodge (Dallas)
• Killen’s BBQ (Houston)
The Salt Lick (Austin)
Hops & Grain (Austin)
Rahr & Sons Brewing Company (Ft. Worth)
Saint Arnolds Brewing Company (Houston)
Deep Eddy’s Ruby Red Vodka (Austin)

“Guests will enjoy an unforgettable night at Farm at Travaasa Austin,” says Baker. “We have pulled together an amazing list of vendors for this event, including Pecan Lodge and Snow’s BBQ, both of which were ranked as one of the top 4 best barbecue places in the state in Texas Monthly’s famous Top 50 Texas BBQ list.”

This event marks the official launch of the Farm at Travaasa Austin, an exciting project that has allowed Travaasa to take the “farm-to-table” concept to heart by cultivating a 10-acre farm, with 3.5 acres developed for row crops. Located across from the property on the edge of the Balcones Canyonlands Preserve, the farm features more than 80 varieties of vegetable crops, perennial fruit orchards, native pecans, edible flowers, and culinary and medical herbs, all of which are used extensively in the resorts food and beverage offerings as well as in treatments at the award winning spa. Additionally, the farm includes a 360-square foot greenhouse, a 2,300-square foot activity garden for hands-on growing classes, and a 680-square foot chicken coop with more than 100 laying hens of five different breeds and two roosters, as well as the property’s new equine center which is home to seven horses and the resort’s Equine Encounter program.

Individual tickets and room packages are available now with proceeds supporting Foodways Texas.
Tickets cost $100 and can be booked by visiting: http://travaasabbqbash.com.

For more information on Travaasa Austin, visit www.travaasa.com/austin or call 855.TO.TRAVAASA (855.868.7282).

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Travaasa® Austin Appoints Adam Cormany As Director Of Food & Beverage

AUSTIN, TX (January 23, 2013) – Travaasa® Experiential Resorts, a growing collection of destination resorts and spas, proudly announces the appointment of Adam Cormany as Director of Food & Beverage at Travaasa® Austin. Specializing in locally infused, experiential travel, the brand’s portfolio currently includes two properties: Travaasa® Austin, opened in May 2011, and Travaasa® Hana, Maui, opened June 2011.

As Director of Food & Beverage, Cormany will oversee Travaasa® Austin’s well-rounded culinary program, which takes a farm-to-table approach to dining, using quality, seasonal ingredients with a focus on supporting regional growers. He will also oversee Travaasa® Austin’s beverage program, featuring organic, biodynamic and sustainable wines made by boutique producers, wines from some of Texas’ finest wine producers, beers from some of Texas’ great craft brewers, and imported organic brews.

“We are thrilled to welcome Adam to our team,” says Chris Manning, President of Travaasa® Experiential Resorts. “Given his extensive experience in the food & beverage and hospitality industry, we are confident Adam will ensure that guests have memorable culinary experiences and depart Travaasa® Austin nourished and renewed.”

Cormany brings 12 years of food & beverage and hospitality experience to his new role at Travaasa® Austin. Prior to his experience at Travaasa® Experiential Resorts, Cormany served as Food & Beverage Outlets Manager for Lakeway Resort and Spa, located in Austin, Texas, where he oversaw the operation of five dining outlets. Cormany also served as Outlets Manager for DoubleTree Suites by Hilton Hotel Austin, where he oversaw all food & beverage directorial duties involving outlet operations. Cormany attended the University of Alaska and resides in Austin, Texas.

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Domaine Serene Wine Dinner at Travaasa® Austin

Join us this Thursday, March 29th at 6:30 p.m. for an evening with one of Oregon’s most revered wineries, Domaine Serene, at our signature restaurant, Jean’s Kitchen.  Executive Chef Ben Baker and our culinary team have planned a farm-to-table feast, with a five-course dinner incorporating ingredients from local producers and farmers into each menu item. Each dish will be complimented by one of Domaine Serene’s choice blends for an evening of fresh, organic faire.

The night will begin with a meet and greet with Ginger Dollins of Domaine Serene, with dinner service beginning at 7:00 p.m. This dining experience is open to the public and costs $90 per person. For more information regarding the dinner or for resort reservations please call (855-868-7282) or e-mail us at austin@travaasa.com
Course One
Domaine Serene NV “R” Rosé
Amuse Bouche
Toasted polenta, fresh mint, Wateroak Farms pepper goat cheese, Chioggia roasted beet

Course Two
2008 Domaine Serene “Cote Sud” Chardonnay
Roasted Mushroom & Spicy Greens Salad
Oven roasted oyster & chanterelle mushrooms, Oregon white truffle oil, micro greens

Course Three
2007 Domaine Serene “Evanstad Reserve” Pinot Noir
Duck Confit Crepe
Green garlic crepe, five spice cured duck confit, toasted Oregon, hazelnut puree, apple juice-clove reduction

Course Four
2006 Domaine Serene “Monogram” Pinot Noir
Lamb Shoulder Vol e Vent
House made puff pastry, smoked local dorpers lamb shoulder, parsnip puree, rosemary mustard crème

Course Five
2007 Domaine Serene Rockblock “SoNo” Syrah
Choco Tea Truffle
Bing cherry chutney ice cream, chai tea truffle bar, toasted hazelnut brittle

 

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