Apis Calls for Chef Collaborations

Dinner series debuts in September

photo by John Anderson

Austin’s culinary scene may be growing competitive, but the collaborative spirit that distinguishes it remains strong. To wit, Apis Restaurant is definitely having a day in the sun, recently receiving high praise from Austin critics, but they are using their moment to shine a little light on their colleagues.

Starting in late September, Apis will be opening up their kitchen to visiting sous chefs and chefs de cuisine for a series of prix fixe dinners. The series will also feature the creations of Apis sous chefs Abby Searles and Michael St. Germain working with the house chefs de partie. The dinners will range in price from $40-75.

Apis chef de cuisine Adam Brick will kick things off with a tasting menu titled “Marina’s” – a tribute to his grandmother. The offerings will include dishes like king mackerel escabeche, Texas T Wagyu rope vieja, and ember-roasted guava pastelito, all riffs on classic Cuban cuisine.

“There is no way I could ever recreate the recipes [my grandmother] kept secret from her entire family, says Brick. “However, I will take the love and care she put into every piece of food she touched and carefully reinterpret what a classic Cuban meal looks like.” 

Chefs de cuisine and sous chefs interested in collaborating with the Apis team can send proposals to bee@apisrestaurant.com through August 1.

And for those who can’t wait until Fall to make the drive to Spicewood, the restaurant will be luring customers with a $50 steak night with $8 wine specials through summer.

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KEYWORDS FOR THIS POST

Apis Restaurant, Adam Brick, Abby Searles, Michael St. Germain

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