For the first time, barbecue is coming to Restaurant Gwendolyn when Adrian Davila of Davila’s BBQ in Seguin takes part in its Kitchen Takeover series. Davila is a third-generation pitmaster finishing up his first cookbook, set to debut next May. He has also competed on Food Network’s BBQ Blitz, but he’s never been in a kitchen like this.
For Restaurant Gwendolyn’s Kitchen Takeover, Michael Sohocki will be taking a step back as executive chef while chef Davila takes a step back in time. Chef Davila will prepare a five-course meal, staying true to chef Sohocki’s no-tech philosophy by using only pre-Industrial techniques and farm-fresh ingredients.
Reservations are required; call 210-222-1849 for reservations.
For the first time, barbecue is coming to Restaurant Gwendolyn when Adrian Davila of Davila’s BBQ in Seguin takes part in its Kitchen Takeover series. Davila is a third-generation pitmaster finishing up his first cookbook, set to debut next May. He has also competed on Food Network’s BBQ Blitz, but he’s never been in a kitchen like this.
For Restaurant Gwendolyn’s Kitchen Takeover, Michael Sohocki will be taking a step back as executive chef while chef Davila takes a step back in time. Chef Davila will prepare a five-course meal, staying true to chef Sohocki’s no-tech philosophy by using only pre-Industrial techniques and farm-fresh ingredients.
Reservations are required; call 210-222-1849 for reservations.
For the first time, barbecue is coming to Restaurant Gwendolyn when Adrian Davila of Davila’s BBQ in Seguin takes part in its Kitchen Takeover series. Davila is a third-generation pitmaster finishing up his first cookbook, set to debut next May. He has also competed on Food Network’s BBQ Blitz, but he’s never been in a kitchen like this.
For Restaurant Gwendolyn’s Kitchen Takeover, Michael Sohocki will be taking a step back as executive chef while chef Davila takes a step back in time. Chef Davila will prepare a five-course meal, staying true to chef Sohocki’s no-tech philosophy by using only pre-Industrial techniques and farm-fresh ingredients.
Reservations are required; call 210-222-1849 for reservations.
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