Sneak Peeks: “Texas By The Book” Dinner Offerings from Chef Ross Burtwell

Portabello-Mushroom

Crisped Kitchen Pride Portabella Mushroom

Sneak Peeks: “Texas By The Book” Dinner Offerings from Chef Ross Burtwell

Last week I posted an announcement for the upcoming Friday February 27th Six-Course Texas Wine Dinner and book signing event with Chef Ross Burtwell, Chef Terry Thompson Anderson and me. Click here for details. Come to this event and start your Texas Hill Country weekend off right!

Well, Chef Burtwell has been in his Cabernet Grill kitchen in Fredericksburg “fine-tuning” the recipes for the event. Shown above is the Crisped Kitchen Pride Portabella Mushroom with Red Pepper Aioli and Pico de Gallo. This preparation has it all: savory, crunchy and spicy. I have paired this dish with Texas Hills Vineyard Sangiovese that will be presented by winery owner and winemaker Gary Gilstrap.

Shown below is Chef Ross’s rendition of Oyster Shrimphooley “Road House Style”…Fresh pecan-smoked Gulf oysters on the half shell topped with a mélange of Shrimp, garlic, butter and Parmesan. I can just about smell the briny, cheesy aromas from here. This dish is in the lead off position for our dinner event.  I have paired it will Duchman Family Winery Vermentino. It will be presented by winemaker Dave Reilly.

Oyster-Shrimphooley

Oyster Shrimphooley

Included in the event price, attendees receive a set of three author-autographed books:

Tickets and further information are available from Cabernet Grill. Click here for more details.

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Love to taste, talk and tweet about Texas wines and where they are in the global scheme for wines. After all that's the only way they will reach the full potential.