The butcher's ball presents
This spring’s Butcher’s Ball Farm to Table Dinner Series will continue our collaborative tradition by integrating Texas’ unique culinary perspectives into the traditional Round Top Antique Show experience. Each dinner will feature two notable Texas-based chefs working together to create a five-course meal from products sourced within a 100-mile radius. From show-stopping open-flame cooking techniques to locally-sourced to live music, each Farm to Table Dinner will present an unforgettable dining experience.
Cocktail & music begin at 6:30pm, seated dinner is at 7:30pm.
Sponsored by
Tickets are $125 per person and only available for purchase in private tables of TWO, FOUR or EIGHT, keeping your health and safety in mind. Face coverings are required when not sitting at your table.
Reserve your table now and don't miss out!
Saturday, March 20th
6:30pm - 9:30pm
featuring
SOLD OUT
Chef Dawn Burrell
Chef Dominick Lee
presented by
John Walker
Saturday, March 27th
6:30pm - 9:30pm
featuring
SOLD OUT
Chef Ryan Hildebrand
Chef Philippe Gaston
presented by
Ellen Hart, Global Real Estate Advisor
Sunday, March 21st
6:30pm - 9:30pm
featuring
SOLD OUT
Chef Sarah McIntosh
Chef Sasha Grumman
presented by
John Walker
Sunday, March 28th
6:30pm - 9:30pm
featuring
Chef Evelyn Garcia
Chef Jane Wild
presented by
John Walker
Andrea Schutter Riebeling, REALTOR®
**We are taking COVID-19 safety precautions seriously, to ensure the health and safety of all patrons, including:
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Tickets are sold only as tables, so you can dine comfortably with your immediate family and friends
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Face coverings required when not seated at your table
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Sanitation stations set up throughout the venue
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Health checks for all staff and chefs
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Social distancing highly encouraged
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The venue is a hybrid indoor/outdoor space and limited to 70 guests
