Menus for PLANting Seeds of Choice

Friday is chuck wagon day with lunch and the campfire supper prepared by Hard Eight BBQ www.hardeightbbq.com and provided to you courtesy of the Dixon Water Foundation

Friday Lunch 12:00 noon -

• Brisket sandwich, chips, potato salad, beans, cobbler, tea (all condiments, paper goods, setup and serve)

Campfire Supper - 6:00 p.m. - Hard 8 BBQ

Pork chops, sausage, pinto beans, jalapeno corn, cobbler, tea (all condiments, paper goods, setup and serve.)

Saturday—2 totally elegant meals by San Antonio’s famous Don Strange http://www.donstrange.com/ and provided to you courtesy of the Dixon Water Foundation

Saturday Breakfast 8:30 am

•Quesadillas – fluffy eggs folded into a hot flour tortilla with your choice of grilled chicken breast. Bacon bits, sausage crumbles, sliced mushrooms, honey baked ham squares, Monterey Jack Cheese, queso fresco, homemade pico de gallo, picante sauce.

•Lone Star Ribbons – Apple smoked bacon sprinkled with brown sugar and baked until crisp

• Fresh fruit – pineapple, melon, strawberries, berries, grapes, etc.

• Assorted breakfast pastries

• Coffee, orange juice, teas and water

Saturday lunch – 12 noon

• Pan de Campo –camp flat bread, the traditional bread of Texas cattle drives of the old west hand patter before your very eyes and cooked over an open flame

• Clint Joey’s Home Grown, Grass-fed, Organic Lamb grilled on site over mesquite, served with mango chutney, sweet cream butter, wildflower honey, Fredericksburg peach preserves and blackberry preserves

• Roasted New Potatoes – oven roasted small red-skin new potatoes prepared with herbs, extra virgin olive oil and parmesan cheese

• Grilled Seasonal Vegetables

• Exotic Mixed Greens with Rio Grande Citrus Wedges – an assortment of gourmet exotic greens tossed with Rio Grande citrus wedges, queso fresco, dried cranberries and roasted pecans in a light Balsamic Vinaigrette

• Homemade Apple Pie

• Iced Water, Tea and Lemonade