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You know the folks at Still Austin in the Yard have a way with grain that distills it into some of the finest potent potables available in these here parts, right? Tonight, their award-winning bourbons and ryes will be paired with cuts of Double J Ranch beef from cows that were raised on Central Texas grasses and spent grain from Still Austin. (That’s why it’s called Full Circle.) ’Course, if they’re staging a steak dinner as posh as this one, they’d best have a damned good chef lined up. Would you believe: MaieB’s own chef Michael Fojtasek? Because it’s true! – Wayne Alan Brenner