Jul 092009
 

Great Texas Wines and Great Wines in Texas: Two Great Events in Central Texas

Summer is a good time for a solace from the Texas heat and sun by seeking the cool comfortable surroundings of restaurant dinning. The two upcoming events highlighted below separately feature two themes: Great Texas Wines and then Great Wines in Texas. Also, one is a progressive dinner and the other is a benefit for a worthy cause.

Enjoy and stay cool!

Progressive dinner – A Taste of Salado, The Village of Salado
Tuesday night, August 4th, 2009, 5:45 pm

The businesses of Salado would like to invite you to a fantastic multi course experience that showcases the best of the best.  All foods will be prepared locally and perfectly paired with outstanding Texas wines.  As our guest, you will also be exposed to the arts of Salado, fabulous hospitality, and you will certainly savor the opportunity to familiarize yourself with the fabulous flavors of Salado.

Start at the Salado Wine Seller where you will be welcomed with a glass of Brennan Vineyards Viognier, the splendid white wine from Comanche, presented along with appetizers that will whet your palate for the evening such as Citrus Poached Shrimp with Cool Mango Salsa. 

You will then be carried away on special golf carts provided by Fairway Golf to the beautiful boutique hotel, Inn on the Creek where you will be dazzled not only by the view of Salado Creek, but by the delicious first course , Bouchon Goat Cheese Trio with Arugula Salad paired with Llano Estacado Viviana and Escargot Parisian paired with McPherson Cellars Sangiovese.  Both wines hail from Lubbock.

After the sumptuous Inn on the Creek you will be whisked to the elegant eatery The Range Restaurant at the Barton House for the next appetizing course.  Ancho-Espresso Rubbed and Smoked Filet of Beef over Smoked Cheddar Mashed, Grilled Veggies and Red Caboose Cabernet Sauvignon-Merlot Reduction Sauce.  This will be paired with Red Caboose Cabernet Sauvignon-Merlot, a blend made in Meridian, TX but grown by our very own June Ritterbusch, owner of Salado Wine Seller.

Then off to Gregory’s of Salado for the sparkling dessert course consisting of Texas ports by Pleasant Hill Winery in Brenham, and Texas Hills Vineyard Orange Muscato matched with assorted Chocolate Truffles which will be provided by the newest restaurant in town, Adelea’s on Main.  And do not forget, Salado Cigars will be adding a taste of Salado in their special way as well by stopping by with cigars for the port.

Your escort for the evening will be Jane A. Nickles, a Certified Specialist of Wine, who is the author of WineSpeak 101 and the wine instructor at the Texas Culinary Academy, who will entertain and educate you about the arts and magic in Salado.

The all inclusive price of $125 does include tax and gratuity. Reservations available through Inn on the Creek http://www.inncreek.com/ or by phone 877-947-5554.  All wines will be available for sale at Salado Wine Seller, 841 N. Main St., Salado, TX 76571, (254) 947-8011.

The Village of Salado is located in Central Texas approximately 50 miles north of Austin and 50 miles south of Waco.  The Village is a popular tourist destination due to its rich history, idyllic setting on the Salado Creek, and its growing arts and cultural community.  For more information visit the Village of Salado online at www.salado.com

CONTACT:  June Ritterbusch, owner Salado Wine Seller
(254) 947-8011 afternoons
info@saladowine.com

Cheers!
June Ritterbusch
Salado Wine Seller
(254) 947-8011
www.saladowine.com

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 A TEXSOM BENEFIT DINNER & AUCTION

presented by the Wine and Food Foundation of Texas

Sunday, July 19, 2009 6:00 PM – 9:00 PM  at Mirabelle Restaurant – Austin, Texas
$85 Foundation Members $95 General Public

Please join The Wine & Food Foundation of Texas and Mirabelle Restaurant in a Benefit Wine Dinner for the 5th Annual TEXSOM Sommelier Conference. Held every August, TEXSOM has emerged as one of the largest sommelier events in the country. The conference gives Texas wine professionals the opportunity to compete at the highest level, receive recognition through the Texas’ Best Sommelier Competition, and network with peers and mentors, as well as benefit from the very best wine education in the state. The Wine & Food Foundation of Texas is the lead underwriter for TEXSOM.

Maturity is wine’s greatest expression. A glorious bouquet emanates from the glass such that appreciation of its bouquet can begin at arm’s length, the palate delicate and full at the same time. The wine’s diverse facets have melded together into a singular expression, seamless and complex with flavors that go on and on.

5 Celebrity Chefs, 5 Courses, 5 Mature Wines: A Special Evening Years in the Making. Featured Guest Sommeliers: Mark Sayre, Devon Broglie and Craig Collins.

Reception
Chef Happy Abdelbaki of Streat
Asian Steam Buns with Cantonese Lobster
Hullumie Cheese with Olive, Garlic and Oregano
Miniature Calzone with Wild Mushrooms and Three Cheeses

NV Gosset Champagne Brut Excellence, Released 2005
Wine Spectator: 90 points

Second Course
Chef Josh Watkins of The Carillon
Pan Seared Scallop
Summer Braised Oxtail, Quail Egg Parmesan, Petite Basque Cream

2006 Kistler Chardonnay Dutton Ranch Russian River Valley
Stephen Tanzer: 93 points

Third Course
Chef Rene Ortiz of La Condesa
Poultry Dish Revealed Soon!

1996 Condado de Haza
Wine Spectator: 92 points

Fourth Course
Chef Jonathan Gelman of The Driskill Grill
Early Summer Lamb “X Two”
Sous Vide Lamb Loin, Confit Leg of Lamb, Pancetta & White Bean Panna Cotta

1994 Cos d’Estournel
Robert Parker: 91 points

Fifth Course
Managing Chef Michael Vilim of Mirabelle Restaurant
Pastry Chef Pablo Sanchez of Mirabelle Restaurant
Sesame Rice Ball with Fermented Red Beans
Yuzu Sabayon and Candied Citrus Nest

2005 Domaine des Baumard Quarts de Chaume
Wine Spectator: 98 points
 
To purchase tickets, please visit www.winefoodfoundation.org or call the office at (512) 327.7555.

P.S. Check out the wine education class – “Euro Tales of the Vine” – coming up at Texas Culinary Academy on July 21st. All that info is on the website at www.winefoodfoundation.org.

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