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A Special Hildee's Dine-inn Sneak Peek 

Farm-to-Table Dinner

Saturday, June 12, 2021

Montesino Ranch, Wimberley, Texas

Join us for an organic farm-fresh harvest and locally-sourced proteins and cheeses prepared with the culinary artistry of master Chef Ryan Hildebrand at the beautiful Montesino Ranch + Farm in Wimberley, Texas. Gather with old friends and make new in an intimate, candlelit setting under the stars as Chef Ryan prepares an inspired meal in the outdoor Live Oak Kitchen.

About the Chef —

Chef Ryan Hildebrand, a graduate of Baylor University and the Culinary Institute of America in Hyde Park, New York, has over 20 years of experience in the restaurant industry and has worked in such recognized kitchens as Mark’s American Cuisine with Mark Cox; Olivette at the Houstonian Hotel with Jim Mills; Bistro Moderne with Philippe Schmidt; Vic & Anthony’s; and Textile with Scott Tycer. Additionally, Chef Hildebrand was chef and partner at the critically-acclaimed Triniti restaurant in Houston (Michelle Obama's choice for fine dining in Houston) from 2011 to 2017, as well as FM Kitchen and Bar from 2017 to 2019.

Ryan and his family relocated to Wimberley in 2019 to focus on and develop Hildee's Dine-Inn which is scheduled to open 

on Winters Mill Parkway, Wimberley, Texas, in the fall of 2021!

 

Evening Agenda + Menu

Reception — Live Oak Kitchen — 5:30-6:30 p.m.

Musical Guest: Ike Eichenberg — 5:30-8:30 p.m.

 

Hill Country Crudité

black-eyed pea spread, cucumber and olive salad, fresh vegetables from the farm, lemony yogurt, scented honey,
and grilled breads with complimentary local bottled craft brews on ice and sparkling wine

Self serve: 

White Sangria made with Duchman Family Canto Felice White Blend

Red Sangria made with Duchman Family Canto Felice Red

Dinner — Live Oak Kitchen — 7:00-8:30 p.m.

Summer Squash Soup

roasted bull's blood beets, basil

(sourced from Montesino Farm, Wimberley)

Peach and Tomato Salad

CKC Farms Aged Baby Caprino, Nasturtium, cucumber vinaigrette (cucumbers by Ron)

Blackberry Fizz — (intermezzo)

mint, lemon, tequila

Smoked Goat Birria

(sourced from Felix Flores of Falcon Lake Meats and Cherry Block Butchers)

with griddled corn cakes, sour corn and carrot escabeche, and candy striped beets
 

Dessert — 8:30-9:00 p.m.

CKC Chèvre Tart

(sourced from CKC Farms, Fischer)

lemon crème, cranberry chutney

(sourced from Vicki's Kitchen, Wimberley)

Let's make some new memories sharing an artfully-crafted, locally-sourced and thoughtfully-prepared meal together

while gathering in a gorgeous outdoor space. (in the case of inclement weather, the event will be moved to the barn)

Treat yourself to a special Hildee's Dine-inn Sneak Peek. Be the first to sample what renowned Chef Ryan Hildebrand is bringing to the Wimberley restaurant scene!
 

$165 pp includes complimentary beverages

BUY TICKETS — SOLD OUT

 

 

Questions? Please inquire: tasteofwimberley@gmail.com

Photos by @MckenzieLace

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