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Tickets available at the Event Only! The Mercury-Cooking For the Hounds-Wine Tasting Available
Online sales have ended; however, there is still room for walk-ins. Please call Susie at 214 676 3544 to arrange. Thank you.
The Mercury - Cooking For the Hounds + Wine Tasting Now Available - VIP Seating SOLD OUT!
Get ready for an afternoon full of food, drinks & a Silent Auction at The Mercury!
We are honored to have the culinary skills of Executive Chef Chris Ward of The Mercury cooking for GALT!
Chris Ward is executive chef/partner for Dallas' award-winning restaurant, The Mercury, a multi-million dollar restaurant acclaimed nationally for Ward's imaginative culinary flair. Serving from a changing menu, Chef Ward uses influences from French and Mediterranean cooking to present award winning new American cuisine. The Mercury offers a sophisticated atmosphere nestled within the comfort of a neighborhood favorite and is part of M Crowd Restaurant Group.
Your $60 entry fee includes the following:
•Afternoon of Summer Food and Fun - Cooking with Chris
•Chef Ward will demonstrate some favorite recipes to be announced closer to the event
•One Drink Ticket (additional beverages at cash bar)
•A silent auction will take place during the event. Items include Spa and Restaurant certificates, decorative items, jewelry, items for your pooch, and much more...
For those desiring a more personalized experience, a limited number of VIP tickets (only nine) are available for $100. In addition to the above mentioned items, a VIP ticket provides front row premium reserved seating at Chef Ward's cooking bar!
Now Available - Wine Tasting for only an additional $20.00
Appetizer - Kobe Beef Tataki with Toasted Sesame Seeds and Ponzu Sauce
Vegetable - Tomato Vegetable Risotto
Main course - Shrimp Creole
Dessert - Crepe Suzette
Wines paired will be a generous tasting pour of the following three wines:
2011 Cuvee du Manoir - Tempranillo (Texas High Plains, Newsom Vineyards).
Dark cherries, spices, cigar box, chewy tannins and long finish.
Vegetable/Main Course -
2012 Cuvee Principale - Roussanne (Texas High Plains, Barrel Fermented) Pear, Black tea, Honey, Minerality and long complex finish.
2010 Cuvee des Marrons - Red Dessert Wine (”Port Style”, fortified, 375ml) Dark cherries, cocoa powder, long nutty finish
GALT Greyt Beer Tasting - Oct. 18, 2014
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