' Veteran's Day Food Truck Festival plus our Farm to Table Dinner, don't miss either one!


In this newsletter, we will provide information on the following events:

1. November 12th, 2-9 pm Veterans Day Food Truck Festival

2.  November 18th, 6-9 pm Farm to Table Dinner

 Veteran's Day Food Truck Festival, November 12th, 2-9 pm

Don't miss our biggest Food Truck Festival ever!  We are honoring our Veterans.  Advanced purchase tickets are $8 per person.  Tickets at the door are $10 per person (12 and under are free).  Wine Club Members receive 10% off tickets for up to two people.

Click here to purchase tickets

 Farm To Table Dinner, November 18th, 6-9 pm

We are excited to host our fourth Farm to Table dinner featuring 2015’s Galveston.com “Best of Galveston” Best Chef and Finalist on Food Network’s Cutthroat Kitchen, Chef Mary Bass.

Our guests will feast on a Southern Inspired six course menu made from ingredients supplied by Galveston County’s finest farmers.

Seating is limited to 100, so make your reservations today!

Date:  November 18, 2016

Time:  6:00 to 9:00 pm

Cost:   $90 per person (Wine Club price is $81 for up to two people)

Click here to purchase your tickets


First Course

Candied Haakmade Bacon Wrapped Date + Gulf Coast Honey Bee Farms Honey

2015 Blanc du Bois Semi Dry

Second Course

Baby Wedge Salad + Jackie’s Gourmet Kumquat Vinaigrette + Roasted Moon Dog Farm Beets 

2015 Rose’

Third Course

Katie’s Seafood Crab Cake + Caws Cracklin’ + Creole crawfish + Red River Relish Chow Chow + Maceo’s Spice Blackened Remoulade

2015 Tempranillo

Fourth Course

Kat’s BBQ featured chef Andrew Steiner

Soy Maple Smoked Black Hill Meat Pork Belly + Fall Zotto + Pickled Texas Sweet Onions + Texas Tumble Weeds

2015 Cabernet Sauvignon

Fifth Course

Jolly Farms Chicken Roulade + Butternut Squash Mashed Potatoes + Dijon Mustard Fried Brussels

2015 Blanc du Bois Dry

Sixth Course

Caramel Apple Healthway Dairy Sabayon made with Kenz Henz eggs + Piloncillo Caramel

2012 Blanc du Bois Port


It is our intention to have the dinner in the vineyard, weather permitting.  If weather does not permit, we will have a nice vineyard view under our pavilion.

    Wine pairings will be 2-ounce pours for our table wine and 2 oz pours for our Madeira.  Please plan accordingly for a designated driver or someone who can drop-off or pick-up your party from the wine dinner, if needed.

Questions?  Please email Chef Bass at chef@haakwine.com



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