BRYAN, Texas (KBTX) – This segment on The Three was paid for and sponsored by Campfire Restaurant.
Campfire Restaurant is rolling out a new fall menu featuring four additions, including a beer-battered fish and chips, a bone-in pork chop, two pasta dishes and a crab cake, according to Executive Chef Al-Hakim Shabazz.
Shabazz said the new items were driven by guest requests.
“A lot of things that we’ve been hearing — hey chef, you got a pork chop? I have a pork chop now. Hey chef, how about that fish and chip? We got that now,” Shabazz said.
What’s on the new fall menu
The fish and chips features a beer-battered preparation using Shiner Bock, served with salt and vinegar French fries made with vinegar powder and fresh sea salt.
The pork chop is plated with a sweet potato puree, caramelized apples, a whiskey demi-glaze and a fennel salad.
Campfire is also introducing pasta for the first time, offering two options — a red pasta and a white pasta. The white pasta includes pancetta and a charred lemon cream sauce. Shabazz said the dishes are designed to pair with different wines.
The crab cake is served with sweet corn and Hatch chili creamed corn and finished with a charred lime.
Wine dinner pairing event set for Aug. 8
Shabazz announced a 8-course wine pairing dinner scheduled for Aug. 8 at Hershel’s Bar inside Campfire Restaurant. The event features wine pairings with J.Lohr Estates, live string music throughout the dinner and two undisclosed courses at the beginning and end of the meal.Estates
“It’s more than just a dinner, it’s an experience,” Shabazz said.
Tickets are available through OpenTable. Shabazz said the event is also intended to highlight the restaurant’s catering capabilities.
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