May 242011
 

Eight Texas Wineries Pair with Five Central Texas Chefs for First Regional Wine and Food Pairing Competition
 

Chefs prepare 15 stellar wine and food pairings to compete for $5,000 grand prize

15 Texas appellation vintages from 8 Texas wineries are featured matches with each of the courses from the competing chefs for the inaugural Edible Texas Wine Food Match, being held on Friday, June 3, 2011. This wine and food pairing competition is part of the International Association of Culinary Professionals’ Annual Conference in Austin, bringing national attention to Central Texas cuisine and Texas wines.

The rules for entering the Edible Texas Wine Food Match required chefs to use as many iconic Texas regional foods as possible in creating their menus and for their restaurants to be GO TEXAN Restaurants, a program of the Texas Department of Agriculture. In addition, the wines selected to pair with their dishes had to be Texas appellation wines, meaning the grapes in the wine were grown in Texas and the wine was produced in Texas.

“It’s an issue of terroir, or that sense of place that gives foods and wines grown in a specific location the taste of that place. I like to say that things that grow together, go together,” explained Terry Thompson-Anderson, author and founder of The Texas Food and Wine Gourmet.com and co-presenter of the competition along with Marla Camp, publisher of Edible Austin magazine.

The Texas wineries featured in the June 3 competition that takes place at the AT&T Executive Education & Conference Center, Tejas Room on the campus of The University of Texas are:

· Becker Vineyards, featured in pairing by Chef Patrick James “PJ” Edwards of Bin 555 Restaurant Wine and Bar, San Antonio.

· Flat Creek Estate Winery, featured in pairing by Chef Peter Smith of JW Marriott Hill Country Resort & Spa, San Antonio.

· Fall Creek Vineyards, featured in pairing by Chef David Garrido of Garrido’s Restaurant, Austin.

· Inwood Estates Vineyards, featured in pairing by Chef Kelly Casey of Hudson’s on the Bend.

· Messina Hof Winery & Resort, featured in pairing by Chef Josh Raymer of Navajo Grill and Chef Casey Kelly of Hudson’s on the Bend.

· Perissos Vineyard and Winery, featured in pairing by Chef Josh Raymer of Navajo Grill, Fredericksburg.

· Sister Creek Vineyards, featured in pairing by Chef David Garrido of Garrido’s Restaurant, Austin.

· Stone House Vineyards, featured in pairing by Chef Kelly Casey of Hudson’s on the Bend.

Distinguished judges are: Jacques Pépin, world-renowned chef, television celebrity, cookbook author and culinary educator; Francois Dionot, founder and director of L’Academie de Cuisine; John Besh, chef, restaurateur, cookbook author and television personality; Michael Bauer, executive food and wine editor for the San Francisco Chronicle; and Paula Lambert, cookbook author and founder of The Mozzarella Company.

Major sponsors of this event include AT&T Executive Education & Conference Center, GO TEXAN, Whole Foods Market®/Greenling Organic Delivery, Trattoria Lisina/Salt Lick, Glazer’s Distributing.

Edible Austin is a quarterly publication that celebrates Central Texas food culture and is a member of Edible Communities, 2011 James Beard Foundation Award winner for Publication of the Year. Texas Food and Wine Gourmet is a website devoted to supporting the unique culture of food and wine in Texas. The event benefits the newly launched non-profit Center for Wine and the Culinary Arts in Fredericksburg.

Tickets are $100 and available for purchase (and find more event details) on the event website: http://www.edibleaustin.com/ediblewandf


Contact: Marla Camp, 512-441-3971 or marla@edibleaustin.com

http://www.edibleaustin.com

Terry Thompson-Anderson, 830-456-4393 or tta@beecreek.net

http://www.thetexasfoodandwinegourmet.com

Event website: http://www.edibleaustin.com/ediblewandf

Facebook: search “Edible Texas Wine Food Match”

Twitter: http://twitter.com/EdibleWandF

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