Edible Texas Wine Food Match

Oh, I know how belated this blog posting is - trust me, I know! But that is just how behind I am. Back in early June, I was able to attend the first annual Edible Texas Wine Food Match - a fundraiser for the new Texas Center for Wine and Culinary Arts. This was a competition featuring five area chefs who presented small complete meals, each course paired with a different Texas wine.

That's 15 dishes to eat over the course of one evening. And, 15 tastes of wine. (Drivers started tossing out the majority of their samples early on.)

Below, the teams plate one of the entries in the competition.

Each entry featured an appetizer or salad, main dish, and a dessert. And, each portion was accompanied by a local wine.

Roasted Lamb Loin with Herb Glazed Turnips, Porcini-Raspberry Soil, Wid Texas Wood Sorrel and Herbs. Entry by Patrick James Edwards of Bin 555 (San Antonio).

I was particularly partial to the desserts, including the Grapefruit Dreamsicle with Vanilla Semifreddo, Opal Basil, and Round Rock Honey Chantilly.

A first course, featuring aerated Pure Luck chevre with blackberry and persimmon pasilla paper, house-baked and dried sourdough cracklings, emulsion of fennel pollen, and Round Rock honey.

Honey-roasted heirloom tomatoes with blackberry and almond streusel, brown butter financier, mascarpone parfait and Texas peach capriccio.

And finally, my main reason for attending this event -- to be able to meet and learn from one of the celebrity judges, Jacques Pepin! Unfortunately, during his one turn to speak about the dishes, the microphone was too low and the audience chatter too high. We couldn't hear him very well.

Comments

Denise said…

Beautiful photos! What did you think about the Texas wines and the food and wine pairings?

Kudos to everyone involved in this great event.

July 13, 2011 at 1:38 PM

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