Happy American Craft Beer Week and Bike Month, two of our favorite things to celebrate! We’re teaming up with Circle Brewing Company this Thursday for amemorable evening oflive music on the porch, special pintglasses for keeps, and lots of delicious craft beers to choose from (including their recent Silver Medalist at the World Beer Cup, ALIBI Blonde). With trivia and comedy directly afterward, we’ve basically got your Thursday covered. Plus, next Monday we’re eager tofinally kick off SunsetYoga with Adrienne after rain thwarted our attempts this week.
The clearance deals continue this week, but items are going fast so you better hurry in and stock up. If you’re wondering what the sale is all about, read our blog post “Pioneering the Possible” to get the full scoop. Come in to see what’s new, too, like 6-packs of your favorite Austin craft beers.
Circle Brewing Pint Night
Thursday, May 15th, 5-7pm
Celebrate Craft Beer Week with us and Circle Brewing Company at a Pint Night this Thursday (previously scheduled for Tuesday – moved due to weather). Come try their award-winning ALIBI Blonde and go home with a spiffy new glass.
Geeks Who Drink Trivia
Thursday, May 15th at 7pm
Come compete with your friends and neighbors for some coveted prizes (including $25 and $10 store credit for first and second place, respectively). This is a free and open event but please note that the content is not intended for children.
Comedy Night Thursday, May 15th
@ 9pm (after trivia)
Our very own comedy showcase continues! Hosted by Team Member Ben Cholok, the funnies kick off right after trivia at 9 pm. Come hang!
Sunset Yoga w/ Adriene Mishler Monday, May 19th, 7pm
The highly-anticipated return of donation-based yoga in the yard with friend and neighbor Adriene Mishler! Classes every Monday through Spring!
Tuesday, May 20th, 6:30-8:30pm: Pint Night with Austin Beerworks
Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.
Promotions and News
Coffee of the Month – Redbud Roasters
We like to feature a good cup of coffee when we find one, especially when it’s coming from just down the road in San Marcos. The folks at Redbud know how to source a good bean. We think you’ll like their medium roast Panama, featured all month. Come try some!
Fosbury Mobile Coupons
Fosbury, a mobile wallet tool that links paperless coupons to your phone’s geolocation, is a great way to stay up to speed on our latest weekly and pop-up specials. Click here to get our pass and never miss another deal.
Crisp + Crunchy Potato Salad
Last week’s Culinary Workshop featured the first harvest ofGreen Gate Farmspotatoes in this wonderful twist on an American classic. With more Texas potatoes on their way, this is a great dish to try for your next familydinner or potluck BBQ – all will be impressed!
Potato Salad Ingredients: diced new potatoes, 1 1/2 cup chopped pickles, finely diced French Breakfast radish, 6 shredded chard leaves, chopped olives, 1 cup cilantro chopped (save 10 sprigs for presentation), diced red bunch onions and spring onions, 2 tsp caraway seeds, juice from 2 lemons, 1 1/2 cup crushed walnuts (place in towel securely and BEAT with spoon!), cracked pepper to taste and ½ cup whole grain mustard, crushed red pepper to taste, salt to taste
Ingredients for cashew cream: 3/4 cup cashew, 3/4 cup water, 1 tsp lemon juice, ½ tsp apple cider vinegar, white pepper
Making the salad: Prep all veggies. Prepare the cashew cream by adding all ingredients to a blender and blending until smooth. Set aside. Dice the potatoes into 1 inch cubes. (Slice potato in half, lay on flat side and cut again. Repeat until you have 1 inch cubes.) Fill pot 1/2 way full with hot water (or until covers 2 inches above potatoes) and place on burner; begin boil. Boil in water for 8-12 minutes; water should be 2 inches above potatoes. After 10 minutes, check a potato — texture should be firm but cooked. While water is boiling, saute spring onions in pan, no water…when they begin begin to brown, add a splash of water and repeat this process for 5 minutes. Then, prep all salad ingredients and place in large bowl (except lemon, cilantro, chard and mustard). In small bowl, whisk cashew cream, lemon, cilantro and mustard until smooth. Drain potatoes with colander over a sink and place in big bowl. Toss with other ingredients, creamy dressing & cracked pepper. Lastly, toss with chard.
Presentation: Place salad in presentation bowl. Crack pepper on top. Make artful presentation!
New Seasonal Hours
We’re now open until 11pm on Thursdays, Fridays, and Saturdays.