Chef Ross Burtwell, Chef Terry Thompson-Anderson, Russ Kane (aka Doc Russ Texas WineSlinger)
A Texas Food & Wine Extravaganza from Three Texas Authors: Texas by the Book
When: Friday, February 27, 2015, 6:30 p.m.
Where: At Cabernet Grill – Texas Hill Country Restaurant in Fredericksburg, Texas (2805 South State Highway 16, Fredericksburg, TX 78624
Texas wineries: Duchman Family Winery, Grape Creek Vineyards, Texas Hills Vineyard, Pedernales Cellars, Bending Branch Winery, and Brennan Vineyards.
The Cabernet Grill Restaurant at the Cotton Gin Village in Fredericksburg, Texas, is pleased to announce a celebratory early-spring Texas wine and food dinner on Friday February 27, 2015 at 6:30 pm. It will be a feast featuring fine Texas cuisine (six course, wine-paired menu below) prepared from recipes from the new cookbooks from two eminent Texas chefs: Chef and author Terry Thompson-Anderson and the Cabernet Grill’s own Chef Ross Burtwell using local and Texas-sourced ingredients. Texas wine pairings will be selected by Russell Kane (aka Doc Russ Texas Wineslinger), author of the new book, Texas Hill Country Wineries, a wine trail guide and photo history.
According to Cabernet Grill Owner and Executive Chef, Ross Burtwell, “This is a very unique event the likes of which I’ve not seen in the Hill Country or perhaps even Texas”.
The exciting part of this Texas food and wine extravaganza that Chef Burtwell eluded to is that it includes a six-course gourmet meal with each course paired with a premium Texas wine, with the wines presented by principals from six premium Texas wineries: Duchman Family Winery, Grape Creek Vineyards, Texas Hills Vineyard, Pedernales Cellars, Bending Branch Winery, and Brennan Vineyards. Participating wineries, Duchman Family Winery, Pedernales Cellars, Bending Branch Winery and Brennan Vineyards, are also part of the newly formed Texas Fine Wines.
Also included in the price of the event, attendees will receive signed/autographed copies of each of the three books:
But, wait there’s more: The books will be snuggled into a gift bag with coupons for wine tastings for two at each of the wineries and a discount on purchase at Fredericksburg’s UrbanHerbal.
Cost $250.00 per couple (one set of signed books) or $150.00 single (one set of signed books), including wine pairings, autographed copies of each of the three books, plus tax and 18% gratuity on the meal. NOTE: Reservations Only. Reservation deadline is Tuesday, February 24, 2015.
Tickets for this event are available from Cabernet Grill by phone: 830-990-5734 with credit card. This unique and special dinner event is expected to be a sellout, and there is only one seating. So, it is suggested that reservations be made as early as possible. All sales will be final.
(One Heck of a) Menu:
Oysters Shrimphooley – Duchman Family Winery Vermentino
Fresh pecan-smoked Gulf oysters on the half shell topped with a mélange of
Shrimp, garlic, butter and Parmesan
Jumbo Lump Crabmeat Soup with Avocado and Curry & Lime – Grape Creek Vineyards Cuvee Blanc
Giant lumps of backfin blue crab meat and an avocado wedge swimming
In a heady broth of curry, ginger, coconut milk, and lime, then napped with Scallion Coulis
Crisped Kitchen Pride (Texas) Portabella Mushroom – Texas Hills Vineyard Sangiovese
Breaded with panko breadcrumbs, then flash-fried and served on a
Bed of chiffonade romaine lettuce, drizzled with red pepper aioli and crowned with
A nest of tiny-dice pico de gallo
Pan de Campo –
“Camp bread” designated the official bread of the State of Texas by the Texas Legislature
And signed into law by Governor Rick Perry in 2005
A Surprise Course to Delight the Palate
Certified Angus Beef Tenderloin Steak topped with a Sauce of
Aged Brazos Valley Brie Cheese and Shitake Mushrooms – Pedernales Cellars Tempranillo
Smoked Wild Boar Leg with a complex Blackberry Mustard Sauce – Bending Branch Winery 2012 Texas Tannat
On a bed of Soft Polenta with Jalapeños & Onions
Salt & Pepper Chocolate Panna Cotta – Brennan Vineyards Portejas
A sinfully delicious concoction of heavy cream, chocolate, caramel, and port wine studded with sea salt flakes and topped with port-wine macerated sun-dried strawberries and a dusting of Freshly ground black pepper