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I am so excited! Tonight I will be in Austin to attend The Birds Feast at the Alamo Drafthouse Cinema. For those who don’t know what the hell the Alamo Drafthouse Cinema is, here are the details: “The Alamo Drafthouse Cinema is Austin’s only independently owned and operated movie theater. We serve a full menu of dinner and drinks to your seat while you watch the movie. The theater is laid out like a traditional movie theater, except every other row of seats has been replaced with a long narrow table for your food and drinks. Those who have never been to the Alamo may worry about disruptions during the movie, but we have devised an ordering system that minimizes interaction during the film, allowing you to order, eat and enjoy the movie with minimal distraction. We have |
| waiters that serve you at your seat; orders before the movie begins are taken in the traditional way. Once the movie starts if you need anything at all, there is paper and pencils at the table, write down what you need on the paper, stand the paper up on the card holder attached to the table. This acts as a flag, your waiter will only come by if he sees the card, otherwise he will stay out of your way so you can enjoy the film.” | |
Here is the menu for my big scary birdy evening….
Get ready for Halloween with one of Alfred Hitchcock’s scariest fright-fests, THE BIRDS, and one of Master Chef John Bullington’s most creative menus. While you watch the community of Bodega Bay under siege by every type of bird imaginable, you’ll be eating every type of bird imaginable, deliciously prepared and with full wine courses.
First Course
Duck carpaccio with farmers market greens and pear vinaigrette in a sculpted potato nest
Second Course
The Rarely Attempted Emuquaipartsantgoo (a variation on the famous duck/turkey dish, the Turducken)
Five fowls: emu andouille, quail, partridge, pheasant and goose; each stuffed inside the other with cranberry port reduction
Third Course
Turkey and chickpea dumplings
Fourth Course
Seared Ostrich fan fillet topped with hen o’the woods mushrooms in an Old Crow Bourbon sauce with wild rice and roast baby squashes
Fifth Course
Strawberry frittata with zabaglione
1
Oct
2007











