“Thali Supper Club” Pop-Up by Chefs Deepa Shridhar (of Sicc Palette) and Ava Pendleton of Austin Kuih Co.
This event features a fully vegetarian Thali-style menu that blends Malaysian and Tamilian bites and dishes, and features local produce including Smallhold Mushrooms, Texas acorn squash, and other hyper-local produce grown at the Training Kitchen. Curries showcasing various regions such as Mangalorian Curry, Kurma, and Pondicherry Bouillabaisse are served with jasmine rice, house-made dosas, paniyaram, fried idli, Malaysian popiah, and various chutneys and chilli oils, with various elements incorporating tamarind, palm sugar, fermented chilies, pickles, coconut and more.
The Dessert Thali will offer as much variety via a colorful assortment of hard-to-find traditional Malaysian Desserts (Kuih Muih) including onde-onde, lapis legit, and many more.
(Complimentary) Certified vegan wine pairings will be provided by sponsor RedThumb Natural Wines, known for their low-intervention and transparent approach to wines that are delicious, organically farmed and widely accessible. Additional hydration donated by Rambler Sparkling Water and Rambler Sparkling (Yaupon) Energy.
Tickets ($150/pp) include:
1st Course: Malaysian Popiah and Fried Idli
2nd Course: Thali-Style Dinner: Mangalore Curry, Kurma, Pondicherry Mushroom Bouillabaisse, Dosas, Paniyaram, Avakai, Podhi Chilli oil, Raita, Chutney
3rd Course: Onde-Onde ~ Pandan and Gula Melaka dumplings
4th Course: Kuih Muih ~ Dessert Thali: Variety platter of Malaysian desserts from Austin Kuih Co.
Farm Tour (5:30-5:45 PM)
A portion of proceeds from this event will benefit the The Training Kitchen food bank.
Complimentary vegan wine pairings, must be 21+ with valid ID to party.
Complimentary Rambler Sparkling Water.
1901 Matthews Ln, Austin, TX
Saturday, November 5, 2022
Dinner at 6 PM
(Optional micro-farm tour: 5:30-5:45 PM)