She shoots. We score.

I’ve written about my love affair with Kiepersol Estates Semillon 2007 before. It’s a nice soft wine with undertones of pineapple, mango, and grapefruit (Hi, Leslie!). Last month, D photographer Elizabeth “Spider Monkey” Lavin and I headed out to Kiepersol and spent the day picking grapes and watching the crew as they began to process the 2009 wines. If you haven’t been to the tasting room at Kiepersol which is just south of Tyler, you should go now–October is Texas Wine Month–and sip some wine  on the back porch. Better yet, you can read the travel feature I just completed with the details of the property’s bed and breakfast, upscale steak restaurant, and the best stocked bar between Dallas and Houston. It’s a great place to get away for a couple of days. Especially if you love good food and wine.

Texas Watermelon Queen

Last night, I attended the Fair Food and Wine event, sponsored by Texas Monthly. There were corn dogs on the invitation, so naturally, I had my heart set on eating a corn dog, and trying a few other fried things too. No such luck. There was food, but it was only food that is being sold in the General Store Food and Fiber Pavilion during the fair (all Texas made products, of course). We met a few nice people and got a free Western photo, which was probably better than fried butter, after all (aww).

This is Texas Watermelon Queen Mollie Bennett. She was totally cute and gave us samples of watermelon salsa that was delish. The recipe is here. Jump to find out who else we met.

Elsie the Borden cow

Elsie the Borden cow was there. She’s so sweet, and she also started following me on Twitter yesterday, so she’s obviously quite media savvy. Borden is celebrating her 70th birthday this year, but this Elsie is only 4 years old. Beauregard was also there, and he is only nine days old. Both will be in the Food and Fiber Pavilion during the Fair.

This is chef Carmen Sosa and her friend from Carmen’s Babycakes. The rum babycake was delish. Sosa sells the cakes (perfectly individually sized) at the Southlake Central Market, and during the Fair in the General Store.

We also sampled BBQ sauce from Ay! Chihuahua and wine from Messina Hof. No fried butter, but that was probably a good thing, anyway. Here’s a list of all the different Texas foods being sold at the General store during the Fair, so if you go, stop by and check it out.

I know these wine videos don’t appeal to every reader, but I have a soft spot in my heart for wine makers in Texas. Twelve years ago I found myself standing in a barn outside of McKinney with some folks from the Texas Agriculture Department and a handful of area farmers. The Agriculture Department was touring the state and encouraging farmers to consider grapes as a cash crop.  Many  “seasoned” farmers scratched their heads and snickered–they’d never heard such heresy. Most of them went back to their fields and planted whatever crop fit their comfort level. However, a few took the challenge and now successfully grow and sell grapes.

Texas has a long way to go in the grape growing business. Currently there are only about 4,000 acres dedicated  to grapes. But the farmers who have devoted themselves to the task are producing some marvelous raw product.

I say all of this because after watching  these videos produced  by Andrew Chalk, I fell for Gabe Parker of Homestead Winery in Invanhoe, Texas. I love the deft touch of his hands as they move through the grapes. I adore his Texas accent that flowers his explanation of  the ancient wine making process of fermentation taking place on the High Plains, AVA Tempranillo grapes.

Gabe slays me again when he compares and contrasts the process with his Cabernet.

Art by Bob Dob.

Join me on Wednesday, September 23 from 5:00 p.m. to 7:00 p.m at Celebration Restaurant to celebrate our victorious local cheese makers. Last month, Latte Da, Lucky Layla, and the Mozzarella Company won national awards at the 25th Annual American Cheese Society Competition in Austin. All three cheese makers will be there passing out samples of their cheese and we’ll be pairing the selections with Texas wines. Free! Come early and stay late.  If you would like to stay for dinner (on your own dime), contact Lincoln at 214-351-5681 and mention that you are a SideDish CheeseHead. [Don't forget, you can buy local cheese, honey, and other products at Celebration's Farmers Market on Saturdays from 8:00 a.m.-Noon.]

If you plan to attend, leave a “yes” or “yes plus 1″ below so we can plan to have enough cheese. And wine. And call Lincoln.

D photographer Elizabeth “Spider Monkey” Lavin learns how to taste grapes.

How many of you have visited a small winery and gotten swept up in the romance of tending the vines and making your own wine? It’s happened to me on more than ten occasions. Ah, the cool morning breeze in your hair; the dogs and chickens running freely through the fields; sharing endless glasses of wine with happy customers. Snap!

On October 12th from 9:00 a.m. to 3:00 p.m., the Texas AgriLife Research and Extension Center in Stephenville will host a “Prospective Wine-Grape Growers Workshop.” The workshop will be presented by Fran Pontasch and Fritz Westover of the Texas AgrLife Extension Service viticulture team. Pontasch is the team’s North Texas viticulture adviser and Westover serves as the Gulf Coast viticulture adviser.

They will present a real-life look at the most common concerns potential or small-scale producers may have prior to committing valuable resources towards a commercial vineyard enterprise. Topics will include necessary viticulture expertise, vineyard site selection, risk factors, and vineyard labor requirements and economics.

When the class is over, perhaps we can all discuss the dogs, chickens, and endless glasses of wine ideas. Details for the class below. 
Prospective wine-grape grower workshop set Oct. 12 in Stephenville

A “will be held from 9 a.m. -3 p.m. Oct. 12 at the Texas AgriLife
The center is located at 1229 North U.S. Highway 281.

“This workshop is one of many presented by the viticulture team statewide,” added Westover. “We also present advanced grower workshops which delve into even more detailed aspects of wine-grape growing and vineyard maintenance.”

The prospective growers workshop is a prerequisite for registration and acceptance into the Texas Tech Viticulture Certificate Program, he added.

Cost for the workshop is $125 per person or $200 per couple, and includes educational materials and lunch. Participants are requested to register on or before Oct. 9.

Online registration can be made through AgriLife Conference Services by going to their Web site, http://agrilifevents.tamu.edu .

For more information, contact Pontasch 254-968-4144 or FMPontasch@ag.tamu.edu, or Westover at 281-855-5600 or FAWestover@ag.tamu.edu .

Grand Tasting Part Deux
Explore the Dallas Wineries on Labor Day Weekend
Saturday September 5, 2009
11:00 a.m. to 5:00 p.m.

Be a pioneer as this is a true wine trail.All the Dallas wineries are about a 15 minute drive from each other.They are all between Mockingbird and downtown Dallas.

Find your way to each winery where your admission price will include:
3 tastings at each of the 4 wineries a crystal “Dallas Wine Trail” wine glass to use and keep light food at each winery and  a bottle of premium wine to take home. All for only $39 in advance or $45 at the door, if any tickets are left available.Tickets available here.

Molto Formaggio. “MF has sourced an exciting new line of handcrafted cheeses from Switzerland and Bavaria that will be new to area consumers. Among the finds that will be introduced this week at both Molto Formaggio shops are Forsterkase, Scharfe Maxx, Heublumen, Bavarian Limburger (organic), and Challerhocker. Molto Formaggio is pleased to announce that they will be receiving shipments for both Thanksgiving and Christmas of the world famous Vacherin Mont d’Or cheese.  These one pound pieces are only produced 3 months out of the year and are truly the most luscious and wonderful cheeses made in the world.  Customers must preorder these cheeses for delivery in November or December as they will surely be sold out due to the limited quantities available.”  HP 214-526-0700. Preston Forest 214-361-9191.

Rathbun’s Blue Plate Kitchen. “Introducing Heart-Healthy Lunch Items and $10 Menu Choices. Chef Kent Rathbun has created heart-healthy menu items including, Grilled Chicken Breast with Portobello Mushrooms, Ricotta, Rosemary Olive Oil and Mache Salad; Salmon Burger; Heirloom Tomato Dallas Mozzarella Salad with Avocado Green Goddess Dressing; Tassione Farm Field Green Salad with Roasted Lemon-Sherry Vinaigrette; Grilled Chicken Breast with California Avocado, Paula’s Cottage Cheese and Avocado Yogurt; and Shrimp, Crab and Lobster “Coleslaw” with Cilantro-Lime Dressing. All heart-healthy menu items are designated by a red heart. In conjunction with these items on our everyday menu, Chef Rathbun will offer a Heart Healhty Blue Plate Special for lunch and dinner until September 5. Starting September 14, on each Monday our Blue Plate Special will be Heart Healthy. Come join us and feel good again! Chef Rathbun has also added new $10 menu items on our lunch menu. Enjoy Carr Valley Mammoth Cheddar Grilled Cheese, Chef’s Choice Taco Plate of the Day, Salmon Burger and Grilled Flatbread and Hummus with Feta Cheese.”

The Pyramid Restaurant. On Friday, September 25th, the Pyramid Restaurant will host a Spaten Beer Pairing Dinner. Executive Chef jW Foster will pair his exciting “modern American” cuisine with the legendary German beers from Spaten. Details and menu below.

Chisholm Trail Longhorn Beef. “Dallas-based longhorn co-op Chisholm Trail Longhorn Beef, which is owned and maintained by several Dallas residents that also own other Dallas-based business. Mike Crawford, not only owns Red Peak Ranch, he owns and operates a marketing firm here in Dallas. The Texas longhorn co-op has just joined the Texas Department of Agriculture’s GO TEXAN program. Chisholm Trail Longhorn Beef is currently being served at Local in Deep Ellum and at Opa! Grill on Preston. Full release below.

Chick-fil-A.  “Free Chick-fil-A Original Chicken Sandwich to all customers wearing any sports-related apparel on Labor Day to celebrate the second-annual Chick-fil-A Kickoff football game!This year’s Chick-fil-A Kickoff Game will feature University of Alabama against Virginia Tech at the Georgia Dome in Atlanta.”

The Pyramind Room. Chef Foster and a rep from Spaten will share bits of information on each course, each beer and on the history of this famed brewery with guests.

MENU
Charred Tandouri Spiced Prawn
Tequila Lime-lacquered Lockhart County Quail
House Chorizo and Wild Boar Bratwurst & Braised Buffalo Shortribs
Dark Chocolate Black Forest Torte
After dinner, you’ll adjourn outside to the Terrace for after-dinner libations and to smoke cigars
$80 per person
(plus tax and gratuity)
Complimentary Valet Parking
Reservations are required. Please call 214-720-5249.
The Pyramid Restaurant & Bar
The Fairmont Dallas   1717 North Akard Street

Chisholm Trail Longhorn Beef Joins GO TEXAN Program that Distinguishes Local Lone Star State Products
New co-op joins GO TEXAN members in promoting ‘home-grown’ goods
Chisholm Trail Longhorn Beef is produced on family-owned Texas ranches
GO TEXAN symbol to accompany Chisholm Trail marketing materials
Dallas – Sept. 1, 2009 – Texas’ own Chisholm Trail Longhorn Beef earned its Lone Star seal-of-approval by becoming the newest member of the GO TEXAN program. With this membership, Chisholm Trail signifies to consumers that its all-natural longhorn beef is raised and produced in Texas. Chisholm Trail Longhorn Beef gets its Texas credibility from the family-owned Texas ranches that allow the longhorn herds to naturally graze on the Central and North Texas landscape. The natural diet and free-roaming activity help make Chisholm Trail Longhorn Beef the sensible choice for food lovers wanting a healthier, more flavorful red meat than ordinary beef, and with the GO TEXAN brand on Chisholm Trail’s marketing materials, now they know they’re getting the freshest meat from local ranchers.
GO TEXAN helps bring ultimate awareness to consumers wanting to purchase goods and services from in-state vendors and support the local economy. Launched by the Texas Department of Agriculture in 1999, the GO TEXAN program promotes the products, culture and communities of Texas. When consumers see the recognizable GO TEXAN brand, they can be assured that the product comes from one of its more than 2,400 Lone Star providers.
“Chisholm Trail Longhorn Beef’s Texas roots run deep, so joining the GO TEXAN program was essential to showing our customers that when we say ‘local,’ we mean ‘local,’” said Mike Crawford, a Chisholm Trail Longhorn Beef partner. “Texans share a special pride about their state that you won’t find anywhere else and that includes a deep loyalty to the products and services they buy. Chisholm Trail Longhorn Beef provides Lone Star loyalists with a better-tasting, healthier red meat produced right here in Texas. This GO TEXAN membership will help spread the word.”
Longhorn beef serves as a leaner alternative to chicken, turkey, lamb, pork and venison. At only 140 calories per 3.6-ounce serving, 3.7 grams of fat and 81.5 grams of cholesterol, a lean, pasture-raised longhorn steak has less fat, cholesterol and calories than almost any other meat or poultry available. Also, it serves as a great source of nutrients like protein, iron, vitamins B6 and B12, zinc, selenium and omega-3 fatty acids that contribute to a healthier heart and immune system. To learn more about Chisholm Trail Longhorn Beef and the nutritional values associated with healthy beef, visit www.eathealthybeef.org.

Aperitifs are not widely drunk in Dallas. Brian Cronin, a Master Sommelier with a passion for aperitifs, would like to change that. At the Texas Sommelier Conference he spoke about the variety of forms that this little known drinks category can take from (usually fortified) wine, through herbal infusions of spirits to secret proprietary concoctions.

We tasted seven examples. Below are my hastily constructed notes mainly written in real time as the tasting progressed. Overall, the tasting was very instructive and I would recommend trying some of these before a meal in the near future.

1) Tio Pepe Sherry. Classic dry sherry. Nutty in the nose. Sweet in the mouse with hints of oranges. This can be served with nuts before the meal or with shellfish during it. Lots of opportunities to cook with sherry. Some top chefs, e.g. Heston Blumenthal and Garry Danko are exploring sherry as a flavor ingredient to cooking.
2) Hidalgo Manzanilla “La Gitana”. Manzanilla comes from Sanlucar de Barrameda, about 25 miles from the home of sherry in Jerez. A wonderful seafront town uninfested by tourists most of the year. Manzanilla is similar to fino sherry but the producers proudly assert that it is Manzanilla and not a type of sherry.
This example is lighter than the Tio Pepe. The nose is fainter and the taste has a slight saltiness .
3) Pimm’s No. 1. The ‘cocktail of summer’ in the UK (they have a summer?) but virtually unheard of here. Pimm’s is a blend of Gin and Vermouth so it is no surprise to detect the faint smell of gin in the nose. The taste was a herbal infusion of gin and, if it is not to your taste, be aware that it is not drunk straight in the UK. Rather, it is used as the base for cocktails. We tried “RN 74 Pimms” which adds ginger (and is VERY ginger). Not to my taste, but Google “Pimm’s Cocktails” and a slew of suggestions will follow.
4) Coeur de Lion, Pommeau de Normandie. A wonderful French invention from the northern Normandy region made from Cider and apple brandy (Calvados). The nose is very ripe (e.g. brown) apples. The taste has a slight fruit tartness that prevented the cloying syndrome sometimes present in sweet drinks and those apples again.
5) Gason Rivière, Pineau de Charantes. Same general approach as the previous example. In this case the area of origin is the same as Cognac so the spirit base is cognac and the fruit originates from grape must. Much sweeter than the Pommeau. Hints of Cognac and honey (!) in the nose and oranges in the taste.
6) Punt E Mas. Italy’s proof that you can sell medicine in a bar. Like those exotic Italian digestivos. One glass can last all night. Sweet concentrated oranges in the mouth.
7)  Campari, Italy. One of the best known aperitifs in the US and one of the few that has something approaching a mass market. Iridescent red color (don’t serve on a visit to Chernobyl). Vibrant fruit and herbal flavors. Most people prefer it blended with something else (e.g soda).

Master Sommeliers Drew Hendricks and James Tidwell like beer.

Last night the 5th Annual Texas Sommelier Conference (TexSom)  kicked off at the Four Seasons Resort & Club in Las Colinas. Master Sommeliers Drew Hendricks, James Tidwell, and Guy Stout, the chief organizers, welcomed 21 other Master Sommeliers to the conference by putting them in a bus and taking them to Southfork for a barbecue. I was invited to join them and I must say I felt like I was crashing a very private party. These sommeliers and their wine industry friends are a refreshingly tight group and were obviously happy to be back in each others’ company. The Texas Sommelier Association has provided an effective association for wine people to promote professional wine service standards, outline paths for wine education, and to raise public awareness about what sommeliers do. In their spare time, they are party animals. Check out the photos from last night.

The web site www.DrinkLocalWine.org exhorts consumers to drink local wine. This weekend the organization held its first annual conference and it happened to be here in Dallas with an emphasis on Texas wine.

However, it can be hard to recognize local wine. If you are at the liquor store and pick up a bottle of wine with the name of a Texas winery on the label the connection with Texas may be almost non-existent. It may actually come from grapes that were not grown in Texas. It may be fermented outside Texas. It may be aged outside Texas. In fact it may even have been labeled outside Texas. In other words, a completely finished wine is imported into Texas and the label says the name of a Texas winery. But none of the viticulture or viniculture had anything to do with Texas. How is the consumer to know where the grapes came from and where the wine was made?

Maybe the small print on the back label saying ‘Vinted and Bottled by…” is an assurance that the wine was at least made locally even if the fruit came from elsewhere. Not so fast. The weasel phrase “Vinted and Bottled by…” means that only 10% of the wine in the bottle need come from the winery. The rest can be blended in from anywhere.

What about “Made and Bottled by…”.  Isn’t that the phrase that assures local production? No. It means the same as “Vinted and Bottled by…”.

How About “Produced and Bottled by…”? That is closer to what we want but only 75% of the wine must be made by the winery and none of the grapes need come from the winery.

Surely if the label on the front of the bottle says “Texas Wine” that at least assures us that the underlying fruit comes Texas. Again, things are not what they seem. Up to 25% of the grapes on a wine labeled “Texas” can come from outside Texas. That kind of alien percentage is more than enough to totally dominate the character of a wine. Other wine growing areas are much stricter: an American Viticultural Area (AVA) specifies a minimum of 85% and Oregon 95% (since 2007).

One phrase which will guarantee that the winery grew all the grapes in the specified location and made the wine on its property is “Estate Bottled”, sometimes written as “grown, produced and bottled by…”.

What if the label does not name the origin of the grapes but does say “For sale in Texas only..”. Doesn’t that mean it is a Texas grown and made wine? Absolutely not. This is the cruelest misdirection of all. Under Federal Law a wine sold across state lines must list the viticultural area of origin. However, if a wine is sold only in one state the law grants a waiver of this labeling requirement. In the case of Texas, as long as the phrase “For sale in Texas only” appears on the label, the grapes can be from anywhere. While this exemption was created to provide regulatory relief to small wineries it is almost invariably used to allow the use of out-of-state juice by an in state winemaker. As such it confuses the consumer and should be modified to still require reporting of the origins of the grapes.

With such an unnecessarily complicated and contradictory set of laws regarding grape origin and wine making labeling it is no wonder even the experts get confused. At this weekend’s conference one of the panelists praised a Texas wine that won a medal when, in point of fact, most of the fruit in that wine originated in California.

This truth-in-labeling issue is acute for the Texas wine industry. If consumers feel that Texas wineries are just labelers of other state’s wine, they will eschew Texas wine for “the real thing”. This will penalize the many Texas wineries who use exclusively Texas grapes and label them clearly. At the present time the trend is for more and more out-of-state fruit to be used. The industry needs to act soon to place the origin of the grapes on the front label of all wines produced in Texas so that consumers have confidence in the provenance of the product. It should also consider following the example of wineries such as Inwood Estate Winery which has created a completely separate label for its out-of-state wines.

On Sunday, the fifth annual Texas Sommelier Conference (TexSom) kicks off at the Four Seasons in Las Colinas. The two-day event includes lectures and tastings with the nation’s preeminent wine experts. There are five classes on Sunday, August 16 (some tickets still available) and a grand tasting on Monday evening, August 17th.  A separate set of courses, designed exclusively for the trade and media, will take place on Monday. While the courses are conducted, a competition for Texas’ Best Sommelier runs behind the scenes. On Monday evening, the conference concludes with a Grand Tasting(a few tickets available), where wine professionals and the public come together to taste world-class wines and witness the drama and celebration surrounding the naming of Texas’ Best Sommelier 2009.  Last year’s winner is Scott Barber of Dallas’ Rosewood Mansion on Turtle Creek.  He dominated 24 other competitors and won the coveted title after a rigorous three-part examination involving wine tasting, service and theory. Once again, I will be a Twittering and blogging fool.

Local Farmers are in Shed One at the Dallas Farmers Market.

Hey, Farmer groupies. Grab you cloth bags and head to the Dallas Farmers Market this weekend. Here is what you can expect to find.

Angela’s Farm – onions – red, yellow and white, yellow squash, zucchini, cucumbers, OKRA! and peas.

Arce Park Farms – Heirloom tomatoes, peppers, eggplant and cowpeas.

-Beef all grass finished; salad-bar beef – strong Red & Black Angus influenced

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini.

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, and plums – are starting a CSA group.

Fred’s Alaska Seafood – salmon and crab legs.

Haney Farm – organic eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce. They feed only organic feed from Coyote Creek mill, the only USDA certified organic feed mill in Texas, and pasture/free-range our hens, no cages, and they have access to fresh grass year ’round.

Harmony Harvest – eggs and veggies- also has CSA group.

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatos, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers.

J.T. Lemley – yellow squash, 8-ball squash, tomatos, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions.

John Lucido –herb plants and of course his herb pasta and canned goodies.

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – squash, onions, okra, eggplant

Lightsey Farm – peaches, onions, figs, plums, blackberries, green beans, zucchini and peas.

Mill Creek Farms is also bringing in squash, potatoes and peas.

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids.

P.O.P. Acres will be here on Friday’s and Saturday’s

-steaks, roasts, stew-meats (great for summer grilling). They are also bringing in a few scallop squash that are Organic.

Savoy Sorbet – Saturday afternoons & Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon xxx, Apple Mint, and Anise. New Flavor – Mojito

Sonny Ferrell – figs, peppers, and onions

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

TxHoneybee Guild – local and zip code honey, comb honey, honey sticks and bee pollen.

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar and sea salt.

]]> http://sidedish.dmagazine.com/2009/08/14/dallas-farmers-market-weekend-of-august-14/feed/ 0 http://sidedish.dmagazine.com/2009/08/03/picking-grapes-at-kiepersol-winery-in-bullard-texas/ http://sidedish.dmagazine.com/2009/08/03/picking-grapes-at-kiepersol-winery-in-bullard-texas/#comments Mon, 03 Aug 2009 14:00:33 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=7692 See those grapes to the left? Today, they will be mine. Our staff photographer, Elizabeth “Spider Monkey” Lavin and I are out in East Texas doing a feature on Kiepersol Winery. It’s harvest time and today, while Spider Monkey is taking pictures, I will be harvesting grapes. Twitter reports (DSideDish) to follow.

The conference will include three seminars, focusing on trends in Texas wine, the distinctive grapes that Texans are using to make those wines, and how consumers can work to get more regional wines in stores and restaurants. The final event of the day will be a Texas Twitter Tasting, moderated by Russ Kane of Vintage Texas, where participants will “be able to taste some of the state’s top wines and blog or Twitter at the same time.” Full schedule here.

Then on Sunday and Monday, August 16 and 17th, the Wine & Food Foundation of Texas and the Texas Sommelier Association will host the Annual Texas Sommelier Conference (TexSom), at the Four Seasons Hotel in Las Colinas.

The general public is invited to attend five classes on Sunday, August 16th and the grand tasting on Monday evening, August 17 where wine professionals and the public meet to taste world-class wines and witness the  announcement of Texas’ Best Sommelier 2009.

Each class offers at least six wines to taste and lasts one hour and fifteen minutes. Courses open to the public include: Pinot Noir, Sake, Austria, Rioja, and Northern Rhone.

Speakers include some of the nation’s top wine professionals: Master Sommeliers (MS), Certified Wine Educators, one Master of Wine (MW) and other respected wine educators.

A separate set of courses, designed exclusively for the trade and media, are offered on Monday. Click here to register for both the public and trade sessions.

Jump for schedule and more details.
Public registration for the entire day is $75, or courses may be taken individually. Trade/media-only courses provide a deeper level of expertise to industry professionals, including those working toward their Master Sommelier certification.

While the courses are conducted, the competition for Texas’ Best Sommelier runs behind the scenes. The prize for the winner includes round-trip tickets, tuition, and scholarship money to be used for a Court of Master Sommeliers certification program.

The Four Seasons Resort and Club in Las Colinas in located in Irving, between Dallas and Fort Worth at 4150 North MacArthur Boulevard, Irving, Texas 75038.

CONFERENCE CALENDAR

Sunday, August 16 – (PUBLIC SESSIONS)
9 a.m. to 5:15 p.m. Courses include Pinot Noir, Sake, Austria, Rioja, and Northern Rhone. ALL-DAY PASS ONLY $75. Individual courses run $25 each. Lunch at the Four Seasons may be purchased for $45.

Monday, August 17 – (LIMITED TO MEDIA AND TRADE)
9 a.m. to 5 p.m. Courses include Management of a Beverage Program, Aperitifs, Cooler-climate Australia, Texas, and The Napa Valley (valley floor versus hillside). Registration is free, and lunch at the Four Seasons may be purchased for $45.

7 p.m. to 10 p.m.: Grand tasting – OPEN TO ALL, $65 per person.

The TexSom Conference Background

TexSom and the Texas’ Best Sommelier Competition was founded by James Tidwell, MS, CWE, Sommelier at the Four Seasons Resort and Club in Las Colinas; Drew Hendricks, MS, CWE, Director of Beverage Education for Pappas Restaurants in Houston; and Guy Stout, MS, Education Director for Southern/Glazer’s Distributors.

FOR MORE INFORMATION on the TexSom Conference or the Texas Sommelier Association, visit www.texsom.com.

FOR MORE INFORMATION on The Wine & Food Foundation of Texas visit www.winefoodfoundation.org.

Friday, I told you about Kiepersol Winery in Bullard, Texas and  the lovely wines they make. Today, I offer a short video of a real East Texas gala: a few minutes of Asleep at the Wheel performing at the opening night party for Kiepersol’s new venue, Bushman’s Winery and Celebration Center. The evening was a showcase for Texas Wines—reps from Fall Creek, Grape Creek, Landon, Llano Estacado, Messina Hof, Red Road, Wichita Falls Winery, and the funny boys from Los Pinos were all there and pouring samples.  If you can spot me doing the Texas Two-Step on the video you will win dinner for two at any restaurant in town. Just tell me what color pants I’m wearing.

Fried Green Tomatoes with Blue Crab “Ceviche”

Pan Fried Soft Shell Crabs with Creole Mustard Bianco

Farmers Market Gazpacho with Maine Lobster and Fresh Avocado

Roasted Beet Salad with Local Chevre, Granny Smith Apples & Buttered Walnuts

Romaine “Wedge” Salad with Market Tomatoes & Red Onion- Creamy Gorgonzol

Grilled Red Snapper with Blue Crab and Tomato Relish

Horseradish Roasted Alaskan Halibut with Chardonnay Bianco

72 Hour Slow Cooked Beef Short ribs with Crispy Shallots- Malbec Glace

Texas Blackberry Soufflé with Texas Peach Ice Cream

Make this drink, it will make you feel better.

Last week I hit the Dallas Farmers Market and picked up so much fruit I almost didn’t know what to do with it. After making blueberry and peach ice cream for the kids, I decided to use some of the leftovers for the adults. First, I squeezed a couple of fresh lemons into a glass, added a teaspoon-ish of sugar, an ounce-ish of Dr. Blueberry juice and a couple of fresh berries, and topped it with Tito’s Vodka and club soda. (I found the Dr. Blueberry Juice next to J.T. Lemley in Shed One.) Worked for me.

Local Farmers are in Shed One at the Dallas Farmers Market.

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Arce Park Farms – tomatoes, onions, elephant garlic, peppers and eggplant. Possibly cowpeas.

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini,

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, plums

Dan Massey – Cream red new potatoes, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potatoes, Pablano peppers, Jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – fresh cut flower bouquets out of her garden, herbs and cucumbers. She also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatoes, Cayenne Peppers, Jalapeño Peppers, squash, red new potatoes, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomatoes, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potatoes, sweet yellow onions

John Lucido –herb plants and of course his herb pasta and canned goodies

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potatoes and peas

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids

Savoy Sorbet – Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon, Apple Mint, and Anise

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar
and sea salt

Chef Richard Chamberlain.

Go Texan. Go Richard Chamberlain. Go to the store and make this recipe: Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce. Jump for it.

Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce

1 Texas Beef Brisket (5-7 pounds)
Salt
Pepper
Season brisket with salt and pepper, and baste well with peach barbecue sauce. Wrap tightly in foil and cook in oven at 250 degrees for six hours. Slice against the grain.

Texas Peach Barbecue Sauce
½ cup bacon, chopped
1 medium Texas 1015 onion, chopped
2 garlic cloves, chopped
1 Texas tomato, peeled, seeded, and chopped
1 T. Worcestershire sauce
½ T. whole black peppercorns
2  Texas peaches, halved, pitted, and diced
1 cup Texas red wine
2 Texas oranges, juice, and zest
1 cup of ketchup
Juice of two Texas lemons
½ tsp. Tabasco sauce
1 T. chili powder

Cook bacon in saucepan until brown. Add onions an garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by 1/3. Puree in blender.

Gena and Mark Maguire. Mark will be sworn in as new prez of TRA tonight.

Yesterday, the Southwest Foodservice Expo opened for a three-day run at the Dallas Convention Center. I spent most of the day wandering the halls with InsideCorner’s Evan “Grumpy” Grant. We bumped in to PegNews’ Teresa Gubbins and Marc Lee, Mark and Gena Maguire, Herschel Walker, Amy Severson, Lee Fuqua, and Richard Chamberlain.

I hope the 12 Dishers who “won” an opportunity to roam the event will file their reports below. If you followed DSideDish on Twitter, you already know our knee-jerk reactions. If not, I’ve decided to post my report through pictures. Click on the box below for slideshow.

Southwest Foodservice Expo June 28, 2009

Tomatoes should be fun, not depressing.

Buy local. Eat seasonal. Hug a farmer. Kiss a chef. When the economy gets tough, we love our neighbors, right? As mighty “Agent Orange” Monsanto poisons our bodies with abused cattle, chickens, and ugly carpet, we turn to each other and clasp hands in unity. WE SHALL FIGHT YOU WITH OUR ORGANIC GARDENS! THE CHICKEN WE PUT IN OUR POT WILL LIVE IN OUR BACKYARDS! BASIL IS THE NEW PARSLEY!

It’s all a lovely idea and great mantra to live by. Facing shrinking 401-ks would be easier if people could be nicer to each other, right? Put on your best John Belushi: But, nooooooooo.

This morning, I am disillusioned. The older I get, the more I want to get in a red time machine and go back to the peace-love-and-Woodstock of the ‘70s. I know I can’t and I know I have to put yesterday behind me. I need to get on down the road.

Oh, yesterday? Let me back up.

You know how you get when you are really busy and things pile up and you feel like the earlier you get up, the faster you fall behind? You spend weeks (months?) trying to climb to that mental plateau where you can lie low on cool flat ground and let a soothing sense of accomplishment wash over your soul. For a day, an hour, a minute, you might take a deep breathe and feel good about yourself.

Sometimes in your salmon-like frenzy, just before you get to that sweet spot, something little jumps in your way and you freak out in the darkness. It’s always a little thing—a car cuts you off; a waiter forgets your wine; your husband switches the channel just when the jury reaches a verdict on Law & Order. Whatever, you snap. Like a dragon.

Yesterday, I snapped. It happened at a fruit stand in Eustace, Texas. I’ve passed the place twice a week for five years on my way to my family’s home in East Texas. I used to know the farmer that ran the place. He must have sold the business or died.

Yesterday, I was coming back with some East Texas goodies for a Father’s Day celebration. I’d picked herbs from my garden and had a cold bottle of East Texas Semillon from Kiepersol Estates—all I needed was a bunch of Noonday onions and a bag of local tomatoes. What a groovy gift—so earthy, so hippie, so now.

I stopped at the shack in Eustace. I took one look at the tomatoes and knew they weren’t grown in the dirt of Texas. They were shiny and yellowish red, not dull and blue/red like “ours”. They were nestled in a rustic woven basket with a handwritten sign—you know they misspell on purpose! “Tomaters, $5.50”  I asked the guy where they came from. “Texas,” he said without looking up. “Where in Texas?” I asked in a distinctly bitchy tone. “I dunno,” he said with a sneer.

Then I heard a dog scratching from the inside of a trailer sitting in the hot sun near the shed. “Is there a dog in that trailer?” I asked. “I dunno,” he hissed. He lit a cigarette and blew smoke in my direction. I walked over the wooden trailer and tried to open the door. Not only was it locked, there were no windows and the poor thing was crying. As I readied to chew the sneering dude’s ass out about the dog, I looked down. There was a pile of fly-infested cardboard boxes stamped “Tomatoes: Product of Florida.” And I snapped. Hoohah! Flip City.

Yes, it seems small. Eustace isn’t Iran and the poor guy is just trying to make a buck–he has cigarettes to buy. But that three minute exchange took a big bite out of my heart on so many levels. I hate it when that happens.

CONTACT:
Bryan Black
Veronica Obregon
Texas Department of Agriculture
(512) 463-7664

Commissioner Staples Calls all Chefs to “Bring Texas to the Table”

AUSTIN -Agriculture Commissioner Todd Staples is looking for chefs and restaurant owners who buy local to participate in the second annual GO TEXAN Restaurant Round-Up. During the statewide dine-out, which runs Sept. 28 – Oct. 2, restaurants can offer special Texas menu items, a food and wine pairing, or a Texas wine list. During the weeklong event, consumers around the state will be encouraged to dine out in support of local chefs and Texas farmers and ranchers.

“The GO TEXAN Restaurant Round-Up celebrates restaurants across Texas that care about serving the freshest local ingredients,” Commissioner Staples said. “Consumers enjoy buying locally grown products, and the GO TEXAN Restaurant Program is a great opportunity for chefs to highlight those Texas items and encourage consumers to dine out in support of local restaurants and producers.”

Launched in January 2008, the GO TEXAN Restaurant Program includes more than 330 establishments, including Wildcatter Steakhouse in Graham, the Bill Miller Bar-B-Q chain and the landmark Driskill Grill in Austin. To qualify, restaurants must be located in Texas and serve Texas products.

Establishments interested in becoming GO TEXAN restaurants and participating in the dine-out week can visit http://www.gotexan.org/restaurantroundup/.

GO TEXAN restaurants receive:

-Connections to local producers and growers;
-Inclusion in GO TEXAN e-zines, Web sites, advertisements, calendars, directories and newsletters;
-Branding opportunities by using the GO TEXAN mark on menus, printed materials and a window decal; and
-Discounted rates to exhibit at events and festivals spotlighting Texas cuisine, and discounted advertising rates for print publications.

A portion of the Restaurant Round-Up’s proceeds will benefit local food banks, which are seeing heavier demand due to the current economic challenges. Building on the success of last year’s inaugural dine-out day, the event has expanded to five days in 2009.

The GO TEXAN Restaurant Round-Up also kicks off Texas Wine Month in October.