A new school year has begun with a fresh group of Culinary Arts Students ready to show what they have learned and are learning in our program. The Reservation™ will re-open on September 16th when once again we will be the best burger joint in town! Click here for a complete schedule for this school year so that plans to dine with us can be made much easier. I will still send out weekly notices and reminders that include the upcoming menu. We will follow a theme this year and all of our lunch menus will come from James Beard nominated and/or winning chefs. The email will include the form we used late last year for reservations; please make reservations so we can adequately purchase for our guests. Come often and experience what our students can do.
We also have began the planning, in conjunction with The Waxahachie Farmers Market, the Waxahachie Downtown Merchants Association and the City of Waxahachie, our Farm to Table Fundraising dinner on November 5, 2016. Tickets will be available at any member of the WDMA. The meal will be a 4 or 5 course plated dinner with products sourced almost exclusively from Ellis County sources in an effort to shine more of a light on the quality food producers here locally. In hopes that people will develop more of a relationship with our local growers.
The Reservation™ is starting this year off as a burger house once again! We will open Friday, September 16th from 11A to 2P and our Sous Chef that week will be Don Hinds. Our Menu will consist of the The Big Chief Wahoo Burger, which is an 8 oz Akaushi Beef patty with all the fixings and served with The Reservation's Seasoned Fries, Dessert will be Homemade Vanilla Bean Ice Cream Waffle Sandwiches. Our price for this lunch will be $13.00 and we accept cash or check. Please complete this form for reservations.
Click on the included link http://goo.gl/uIDDfc for the form for reservation. Our next service will be Sept.30, when our menu will come from Chef Steven Satterfield of Miller Union in Atlanta, GA.
We look forward to have you dining with us often.