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Final Report: Buffalo Gap Food & Wine Summit 2011

Last night’s dine around dinner and wine tasting took place on the grounds of Perini Ranch. Chefs and wineries cooked and poured for over three hours. I was a bad reporter. I didn’t take notes or shoot many pictures because I wanted to just experience the evening. However, I ended up with a few videos and pictures that paint a picture of some of my fondest memories. (Earlier reports here and here.)

I was most impressed by chef Marco J. Martinez of Matt’s Rancho Martinez. Marco is the youngest son of the late, great Matt Martinez, Jr. Marco created a “Southern plus prairie plus Texan” dish which consisted of a thick waffle covered with smoked rabbit and jalapeno cole slaw. I’d give second place to Chef Tim Byres of Smoke. He served melt-in-your-mouth ribs with a sassy chimichurri sauce and blue cheese spiked grits. As always, Jacques Pepin floated around the crowd chatting and sampling the food by Texas chefs. He is perhaps the kindest man in the business.

Go below for video and pictures. And make plans to attend next year (April 20-22). It’s an intimate event and the proceeds go to supporting graduate fellowships to students studying vititculture and/or enology at Texas Tech.

On with the show. Watch Jacques Pepin drink red wine. Katherine Clapner spin sugar. Greg Bruni make my favorite new wine!

Jacques Loves Red Wine!

Katherine Clapner of Dude, Sweet Chocolates Spins Magic!

Greg Bruni of Llano Estacado Makes My Newest Favorite White Wine!

Chef Marco J. Martinez of Matt's Rancho Martinez.
Waffle with braised rabbit and jalapeno cole slaw by Chef Marco Martinez.
The Wines from Texas, France, and California
Ed Auler (Fall Creek Winery) and Paula Lambert.
Jacques Pepin enjoys the show.
Jacques and his daughter Claudine hit the red dirt dance floor
The Tweeting Chef: Stephan Pyles.
The outdoor kitchen at Perini Ranch Steakhouse.
Emcees Tiffany Collins and Guy Stout (Glazer's).
Red sky and mesquite trees.
Final dine around on the grounds of Perini Ranch
Chef Tim Byres of Smoke plates ribs and grits.

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