Southwestern Dinner for Up to 8 People. To be served at a mutually agreeable time and place within the next twelve months. You may choose one of three antojitos, entrees, and desserts. The dinner will be served with a selection of Mexican beers and non-alcoholic beverages. Organic (or natural) ingredients will be used to the extent feasible. The menu can be tailored to accomodate any dietary needs or preferences. Most items are interpretations of dishes served at the Clarksville Cafe in Austin, Texas where Michael learned from Chefs Mick Vann, Chris Shirley, and Dow Strader.