Austin Ivy Plus Holiday Party
An Invitation from Stanford/Austin
Both evenings of the Ivy Plus Holiday Party are now sold out.
If you are interested in attending but have not yet purchased a ticket, please email firstname.lastname@example.org with the number of tickets you wish to purchase. You will be added to a waitlist and, more importantly, if there is solid demand for 20 more tickets, the Stanford Club can purchase one final additional block of 20 seats, so your feedback is very meaningful.
Wed, December 10, 2014
07:00PM - 10:00PM
419 Congress Ave, Austin TX 78701
Price: $50 early bird; $60 regular; $75 late; $85 at the door
Contact: Mr. Chester Shiu, BS '05, MS '06 at email@example.com
Stanford/Austin is excited to present this year’s Austin Ivy Plus Holiday Party. We’ve partnered with Dinner Lab to stage an exclusive 4 course Oaxacan-themed tasting menu at the Mexic-Arte Museum downtown. Dinner Lab is a private supper club that unites undiscovered chefs with adventurous diners looking for something different. You can read what the press is saying about Dinner Lab in the Austin Chronicle, New York Times, New Yorker, Forbes, and Tech Crunch. If there's enough interest, we'll also organize something afterwards at a nearby lounge or bar.
Tickets may be purchased at http://alumni.stanford.edu/goto/2014austinholidayparty (Ivy+ alums must create a guest account).
Normally Dinner Lab events cost $60+ and require a $100 annual membership fee, while privately catered events like this one cost upwards of $100 per person. So we are very pleased to announce that early bird tickets will be $50 starting October 23rd until sold out, regular tickets will be $60 until sold out or we reach, and late tickets will be $75 thereafter until . These prices include beer and wine as well as an opening cocktail. For those of you who have been waiting to try Dinner Lab but are stuck on the waiting list (Austin memberships are sold out), this is a great opportunity! There are only 100 tickets available, so please purchase your tickets early!
We're still working with the chef to refine the courses, but this is the tenative menu:
Original Cocktail - Sombra Mezcal | hibiscus syrup | lime | green apple
Course 1 - Appeitizer Platter: Chicharrones (fried wheat wheels) | Chapulines (grasshopper) | Others to be determined
Course 2 - Tlayuda (like "Mexican Pizza"): black bean | huitlacoche | portobello | white truffle oil | queso oaxaqueño | pickled onion | micro cilantro
Course 3 - Costillas de puerco (stewed pork ribs) with mole coloradito | crispy white rice | nopales asados | pickled red cabbage | chiccharon | epazote
Course 4 - Nicuatole (sweet corn custard): prickly pear | hierbabuena | marigold | xocolatl (spicy chocolate sauce)