My husband and I had an amazing vegetarian dinner last night at Sustenio at the Elian Resort in La Cantera. Of course we didn’t know where we were going, and went to the wrong hotel — but we soon realized our error and trotted off in the right direction ——> the direction towards an absolutely pheNOM(NOM)enal dinner by Chef David Gilbert.
The meal was divided up into seven courses — but really was stretched more into nine. It lasted for 3 hours, and both my husband and I thoroughly enjoyed the company.
When the three desserts came out (yes, 3!), the were squeals from all around the table. The dessert was fabulous, as you’ll see below.
If you’re interested in attending one of Sustenio’s family style dinners, be sure to follow David Gilbert on Twitter (@BeyondtheKit), or check in with Geekettebits — who will probably post when the next dinner is available. Seriously, the meal was well worth the price — and wait. I can’t wait for the next one.
What we all loved about the menu was the chef’s notes scribbled on the back. I often referred back to it while I was eating.
(left) We sat at the chef’s table, giving us a direct view into the kicthen. (right) Potato Chips, a little salty, which made them perfect.
(left) Pancakes with Smoky Sarrots, Bean Sprouts, and Herbs — served with Kim Chi. (right) Green Papya Salad — salty, sweet, sour and garlicky!
Heirloom Beet Salad with Goat Cheese, Pepitas and Olive Oil. (right) Squash Soup with Curry Popcorn and Cilantro
(left) Fingerling Potatoes with Truffle and Watercress. (middle) Indian Pumpkin Curry with Cauliflower, Cardamom Raisins, Jasmine Rice. (left) Asparagus.
Cheese with South Texas Honey, Apple, Pomegranate, and 50 year Balsamic. (right) Family Style Dining — there was more than enough for everyone.
(left) Black Truffle, Chocolate Mousse. (middle) Tres Leche-Grapefruit Granite. (right) Pumpkin Spice Semifreddo
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