Austin Steakhouse, Estância Churrascaria, Hosts Monthly Dinner for Event Planners

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Estância Churrascaria is hosting one dinner each month until October for professional event planners in Austin.

The complimentary dinner will allow Estância Churrascaria to show off what makes the Austin steakhouse such a good venue for events and parties.

During the dinner, event planners will get to be a part of the full Estância Churrascaria experience, enjoying the 14 different cuts of meat, the 30-item gourmet salad bar, traditional Brazilian side dishes, scrumptious desserts and a glass of wine from Estância Churrascaria’s expertly curated selection.

To sign up for the dinner, professional event planners should visit http://estanciachurrascaria.com/event-planner-dinner/ and fill out the form with their name, email, phone number and LinkedIn profile. Once the form has been submitted, Estância Churrascaria will send the event planner an email to inform them of the next available dinner, and guests can RSVP then.

“We love event planners at Estância Churrascaria,” said Robinson Sigueiredo, one of the managers at Estância Churrascaria. “This monthly dinner will serve to show local event coordinators our appreciation and introduce them to our excellent service and food. We look forward to using this event to get to know more event planners in our community.”

Estância Churrascaria offers private rooms for larger groups and boasts a wide variety of foods to satisfy everyone’s tastes.

About Estância Churrascaria

Estância Churrascaria is Austin’s first authentic Brazilian steakhouse. Estância Churrascaria offers a dining experience rich in the culture and flavor of Southern Brazil. For a set price, patrons can enjoy more than 14 savory cuts of meats, including chicken, pork, beef and lamb. The meal is accompanied by five traditional Brazilian side dishes and includes unlimited access to a salad bar that boasts more than 20 items. After the main course, patrons can choose from one of eight desserts, which includes cheesecake, flan and crème brûlée.
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Julianne Coyne
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