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.
Included in the event price, attendees receive a set of three author-autographed books:
- Ross Burtwell’s Hill Country Cuisine – Flavors from the Cabernet Grill Texas Wine Country Restaurant
- Terry Thompson-Anderson’s Texas on the Table: People, Places and Recipe: Celebrating the Flavors of the Lone Star State
- Russ Kane’s Texas Hill Country Wineries – A wine trail guide and pictorial history
Tickets and further information are available from Cabernet Grill. Click here for more details.
