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Special Report: Buffalo Gap Food & Wine Summit 2011

Veuve Clicquot Champagne reception at Buffalo Gap Wine & Food Summit.

Last night was the fancy kick-off Champagne reception followed by a 5-course seated dinner in a luxurious tent behind Perini Ranch Steakhouse. The 50-mph winds died down just as the first bottle of Veuve Clicqout popped and the crowd of close to 200 walked the grounds of Lisa and Tom Perini’s ranch. This is the 7th annual Food & Wine Summit at Buffalo Gap organized by the late Fess Parker of Fess Parker Winery & Vineyards, Dr. Richard Becker of Becker Vineyards, and Lisa and Tom Perini of Perini Ranch Steakhouse.

Special guests included Jacques Pepin and his daughter Claudine. In their honor Dallas chef Stephan Pyles created an “Inspirations from France” menu (pictures below) and each dish was paired with wines from Texas, France, or California (or all three!). The evening was emceed by Master Sommelier and Glazer’s guru Guy Stout and Tiffany Collins of the Texas Beef Council. The highlight of the evening was a surprise appearance by the Hardin Simmons Cowboy band (video below). The red dust floor went flying as diners stood up to dance. Even Jacques and Claudine took a little waltz across the Texas dirt.

I’m a hardened veteran when it comes to food and wine events, but last evening’s dinner was not only unique, it made me proud to be a Texan. We make some fabulous wine. And food.

Go below for the show.

My place at the table.
Amuse Bouche Mussel soup shooter with saffron Wines: Brennan Vineyards, Viognier 2009 (Texas); Perrin & Fils Reserve Cote du Rhone Blanc 2009 (France)

Foie gras mousse with candied bacon, truffle brioche, and kumquat marmalade Wines: Coquerel Family Wine Estates, Terrior Coquerel, Sauvignon Blanc 2007 (Napa Valley); John Anthony Vineyards, Sauvignon Blanc 2009 (Napa Valley)
Salmon rillettes with roasted beet-potato salad and mustard caviar Wines: E. Guigal, Gigondas, 2006 (France); Becker Vineyards, Reserve Grenache, Tallent Vineyard, 2009 (Texas; Rowland Cellars, Ramspeck, Pinot Noir, 2009 (Napa Valley)
Grilled beef with bordelaise and braised oxtail. Wild mushroom tart. Wines: Fess Parker Vineyards, Epiphany Gypsy Red Rhone Blend, 2007 (Santa Barbara County); Ladera Vineyards, Howell Mountain Cabernet Sauvignon, 2006 (Napa Valley); Delas Freres, Cote du Rhone Rouge 2008 (France)
Simca’s Mont Blanc with macadamia nut brittle and blackberries Wine: Truchard Vineyards, Cabernet Sauvignon, 2006 (Carneros/Napa)

ORGANIZERS DANCE AND KISS!

7 comments on “Special Report: Buffalo Gap Food & Wine Summit 2011

  1. Pingback: Special Report: Buffalo Gap Food & Wine Summit 2011 | Wine Resources Reviews and Ratings

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  3. Second the motion – fabulous food, wine and fun for all – made proud to be a Texan too! -Dedie

  4. This is a great event. Thanks for taking pictures of the food. I ate every bite!!

  5. Pingback: Final Report: Buffalo Gap Food & Wine Summit 2011 | SideDish

  6. Pingback: Final Report: Buffalo Gap Food & Wine Summit 2011 | Wine Resources Reviews and Ratings