YMBL Restaurant Series : Emmer & Rye

  • 07 Mar 2017
  • 7:00 PM
  • Emmer & Rye,


  • Four courses plus wine pairing with each course

Registration is closed

We're excited to announce our very first YMBL Restaurant Series dining and wine tasting experience at Emmer & Rye – one of Bon Appetite’s top 50 new restaurants in America for 2016. Come enjoy four courses exquisitely prepared by Chef Kevin Fink paired with wine chosen by Sommelier Rand Egbert.

The YMBL Restaurant Series is an exclusive benefit to members in order to bring about culinary awareness of the best restaurants and wines that make Austin a special place and to allow members to get to know each other in a VIP-style setting – all while providing a spectacular dining experience at a reduced price-point. 

The all-inclusive price includes 4 courses plus wine pairing with each course, taxes, and tip.

Due to limited space, this exclusive event is only open to the first 20 seats reserved. Open to current YMBL members, alumni, and a +1.


Chef Kevin Fink, who was named Food & Wine's best new chef of 2016, has an encyclopedic knowledge on the varieties of grains that are milled to craft quite possibly best hand-made pasta, specifically Cacio e Pepe, made outside of Italy. Kevin found his love for food and hospitality at the age of eleven working with his father in culinary operations at his parent restaurant, The Grill at Hacienda del Sol in Tucson, Arizona.  His resume includes stops at 13 Gobbi in Florence, Italy, working “Front of House” or managerial service at The French Laundry, in Napa, California and staging in the kitchen Noma located in Copenhagen, Denmark. All three are arguably in the top 100 restaurants in the world and have earned the acclaim to prove it!


General Manager and Sommelier Rand Egbert found his passion for wine and restaurants while at The Culinary Institute of America (CIA) in Hyde Park, New York, while studying to be a chef.   As his training progressed in the kitchen, he discovered he was far more interested in wine and while he completed his degree at the CIA, he also soon after achieved his level one, two and three advanced certificates with the Wines & Spirits Education Trust.  After graduation, he joined the Ritz-Carlton in San Juan, Puerto Rico as the Sommelier and Beverage Manager.   Soon after, he moved to New York, working for some of the cities most acclaimed restaurants, Corton, Momofuko, and two years as the General Manager of Casa Mono.  He has additionally worked as a chef in Perth, Australia and at Dai Due in Austin before taking over as General Manager and Sommelier at Emmer & Rye. 


Visit Emmer & Rye's website for more details

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