Edible Dallas' table (left); Dean Fearing honored for his support of local farm growers (right) photos by Elizabeth Lavin

Lee Park was the place to be last Sunday. Over 1,000 people showed up for sold-out Mixin’ It Up On The Boulevard, a massive food event organized by Chefs For Farmers. The two women credited with pulling together all of the details are Iris McCallister and Christina LaBarba. This dynamic duo coordinated over 40 chefs, 20 farmers, wineries, breweries, mixologists, and artisan producers and pulled off what appeared to be a flawless afternoon of celebration. Chefs for Farmers, a group that supports local farmers, chefs, and businesses, donated 100 percent of the proceeds to Meal On Wheels of Tarrant County and Water for Chizavane.

Each chef was paired with a local vendor. Guests were encouraged to make donations at each station to help them raise money for an item (refrigerator, etc) the vendor was trying to buy. The chef list was impressive: Fearing, Pyles, Rathbun, Derry, Natera, Houser, Provost, Harris, McCallister, to name only a few. The public sampled the food, talked to the participants, and listened to DJ sounds and the band Sugarfoote & Co. At one point Dean Fearing took the microphone and sang along. Elizabeth Lavin captured the day with her Nikon.

Jump for her shots.

Stephen Pyles' Bay of Salmon Confit: Rocky's Turnips, Purple Hulls and Manchego "Chicharron"

Texas Honeybee Guild (left); Dude Sweet Chocolate's messed up ice cream float with foie gras caramel and cocoa nib ice cream (right)

Kent Rathbun honored for his outstanding community outreach and support of local growers

John Tesar's shrimp risotto (left); John Tesar (right)

Texas olive oil

Sissy's cobbler (left); Dive's ceviche with striped bass, marinated in lime juice, mango, cilantro, red onion, jalapeno, and tomato with housemade plantain chips

Al Havens, Anastacia Quinones and Abraham Salum from Salum (left); Dragonfly's duck prosciutto (right)

Seared Jumbo Diver Scallops with Mango Pico de Gallo and a Quick-Pickle Fresh Dill Cucumber from Miele Table Artist, Chef Uwe Muller

The Earth Day idea started with an original focus to think green, live green, be green…but over the years it has transformed beyond this idea into one of also living local, eating local, and supporting local (along with living a healthier lifestyle with a focus on sustainability).  Miele, German based producers of the high-end kitchen appliances and vacuum cleaners, has embraced these ideals in every aspect of its business, carrying the principle of bearing responsibility for generations to come.  With this comes their focus to help their customers live a better life with the help of their tools.  Last night at their Dallas gallery showroom in the Design District, Miele hosted a “Better Living” dinner with Chef Uwe Muller, adjunct instructor at Dallas’ Le Cordon Bleu who recalls growing up in his native Germany with Miele appliances in his home. I was an invited guest.

Over glasses of Texas wine from Landon Winery in Greenville, Texas (keeping it local) guests learned a little about the history of Miele and why sustainability and healthy living is so important to the 100+ year old company.  From the start, the company has followed the idea of “immer besser,” or forever better and forever different in German, always striving to make the best products to help their clients live the best life possible. Its products reflect this with energy efficiency, flexibility, durability and, especially with their kitchen appliances, providing solutions to help home cooks create and eat dishes made at home with ease and health in mind.  With this they have partnered with Chef Uwe, whose food philosophy revolves around simply eating fresh, as nothing he makes is processed, while eating seasonally and locally.  As he noted, “food should inspire passion, otherwise why eat it?”

Wild Boar Tamales with Garlic Roasted Corn and Tomato Ragout

Over a four course, interactive dinner we tasted why Miele and Chef Uwe are such a great fit through dishes created with their products and his philosophy. Artful banana leaf-wrapped wild boar tamales with roasted corn and tomato ragout was prepared using the Miele steam oven. Perhaps the coolest tool in the showroom, the steam oven allows you to cook anything from fish to veggies to ribs, chicken, and chocolate cake through the use of fresh steam, It keeps food moist, succulent, and helps retain nutrients without having to add fats, sauces, or any liquids.  Another bonus: there is no transfer of flavor, so you could actually cook all these things at once without worrying if your cake will taste like your salmon.  The built-in Master Chef system, a pre-programmed electronic tool built into the oven, helps guide home cooks through the cooking process.

Banana Leaf Tamales cooked in the Miele Steam Oven

Paired with a Landon Winery Grande Rosso, a hearty red blend of Granache, Syrah, Mourvedre and Cabernet Sauvignon grapes inspired by the wines of Provence but grown in West Texas near Lubbock, the tamale was moist and delicious, with a fresh pop of sweetness from the fresh tomato and smoky corn with lots of roasted garlic.

Che Uwe’s perfectly seared jumbo scallops were cooked on the Miele flat grill with just a touch of oil. Uwe finished the scallops with a few flakes of fleur de sel, pairing it with Landon’s refreshing, light and floral Viognier, and proving at the same time that you don’t have to bathe a piece of fish in butter and oil to ensure it develops a golden sear.

Chef Uwe finished with a decadent dark chocolate ganache on the Miele induction cooktop, displaying the ability to create the glossy, luscious sauce without using a double boiler, which he paired with spicy edible flowers and a soft pumpkin ice cream filled with whole raspberries and crunchy pistachios.   Miele products bring something elevated to your life without difficulty, helping you create delicious options that will also inspire better living.

Craft's chilled soup (photos by Carol Shih)

Over 425 people turned out on a beautiful Thursday evening at “A Community Cooks” to support Paul Quinn College and its organic farm. Proceeds went towards enhancements to the farm. Along with providing an opportunity to feast between the budding sprouts of cantaloupe and sweet potatoes and listen to live music beneath the stars, ”A Community Cooks” celebrates the Farm’s accomplishments and raises resources to help expand the Farm’s ability to combat the food desert surrounding Paul Quinn College. The Farm brings healthy food to the neighborhood by donating a minimum of 10 percent of all items grown to those in need. Over a dozen top-line Dallas chefs cooked at food preparation stations situated either side of the garden. A band played on the stage at the front. In this video, the director of the faming program at the college explains the mission of the garden.

Jump to watch.

The Real Estate Council Foundation presented a check for $200,000 to the college for the garden capital improvements, the recently completed greenhouse and future enhancements. Other major sponsors of the garden were Trammell Crow, Pepsico and the Orix Foundation.

Participating chefs included Matte Balke from Bolsa Mercado, Tim Bevins from Craft, Chritie Butler from Perkins Management (the college caterer), Randall Copeland and Nathan Tate from Ava/Boulevardier, Central 214’s Graham Dodds, Brent Hammer from Hibiscus, Jeff Harris from Bolsa, Matt McCallister from FT33, Jason Maddy from Oak, Janice Provost from Parigi, Jon Stevens from Nosh/Snack and Tre Wilcox of Marquee.

Dr. Eduardo Sanchez, the former Commissioner of the Texas Department of State Health Services and current Vice President and Chief Medical Officer for Blue Cross and Blue Shield of Texas, was the guest speaker. Sanchez is a leader in the fight to reduce food deserts and also stresses the link between the lack of access to healthy, affordable foods and chronic diseases.

One future goal is very ambitious: The college is six miles from the nearest grocery store, despite being surrounded by neighborhoods. They want to establish a supermarket which would simultaneously sell the farm produce, provide jobs for the college’s students, links with the management classes through management roles in the store, and a retail food source for the community. That objective needs a big capital boost and venture capitalist-like savvy.

But, as you can tell from the photos below, both the farm and food were beautiful last night.

Chef Jason Maddy from the Oak (left); table decor (right)

A view of the farm

Paul Quinn College students help serve (left); Chef Matt McCallister pours strawberry gazpacho (right)

Farm Manager Andrea Bithell

Hibiscus' house cured bacon with Texas shiitake, ricotta, and wild onion salsa verde

Nosh's Moroccan kefta with red pepper vinaigrette (left); Marquee Grill's 7 spice tuna sashimi with cucumber mint gel tomato relish (right)

Biodynamically, organic and sustainably grown grapes at Benziger Winery

Earth Day is this Sunday and what better way to think green than through a glass, and the options run the gamete from high end to every day table wine, and come from all over the world.  Yes, I suppose if you are really focused on reducing that carbon footprint than look within 100 miles of where you are now for your wine source, but I am a firm believer in supporting wineries all over the world that are making a conscious decision to work greener, organic and/or sustainably, keeping the environment in mind.  Here are a few suggestions, including a few from Texas, to consider this weekend or any weekend.  A few selections were sent for editorial consideration.

Cade Winery is a go to for anyone who is simply a fan of great wine from Howell Mountain in Napa Valley, especially for their mineral driven, steely Sauvginon Blanc, velvety, red fruit filled Napa Valley Cuvee and their luscious Howell Mountain Cabernet Sauvignon.  I spoke with winemaker Tony Biagi last night about how the idea behind Cade, the first LEED (Leadership in Energy and Environmental Design) Gold Certified winery in the Napa Valley, and why creating a state of the art, completely green winery was so important to the Cade, and Plumpjack, owners.  The idea for Cade had been floating around for a while before it actually opened its doors in 2005.  Having found success in Oakville with Plumpjack Winery, owners Gavin Newsom, former San Francisco mayor and current Lieutenant Governor of California, and philanthropist Gordon Getty, partnered with Plumpjack Winery GM John Conover to create a new organic winery with its own personality on Howell Mountain, with the goal to achieve LEED certification. The solar powered winery was built from recycled materials, like old blue jeans, the winery is focused on quality and never backing down to the potential Cade has, and in the short time since their first vintage in 2005 they continue to show the potential the winery has, proving that when done well with quality in mind, working organically can produce incredible wine.

Another winery that has figured this out is Benziger, the family run winery in California’s Sonoma County.  Benziger keeps three things in mind when creating their award winning wine – strong family, great wine and healthy vineyards.  The family part is easy, when I visited this winery in 2010 they told me around 30 members of the Benziger family lived either on the estate or close to it; and they have long been producers of great wine; but the idea of creating healthy vineyards for both growing quality grapes and being good for the environment has really been the focus of GM/winegrower and winemaker Mike Benziger, who today uses certified Biodynamic, organic and sustainable farming methods for all of the vineyards used for Benziger wine.  Though they appreciate the environmental statement working green makes, the real reason t0 employ these practices is simply because wine made without contaminants and chemicals will end up tasting better and taste like the place it was grown.  As is obvious in their tropical fruit, citrus and honeysuckle filled Wente Clone Carneros Chardonnay, their Paradiso de Maria Sauvignon Blanc filled with baking spice, citrus fruit and a touch of cream, and their hearty, bold and incredible Tribute, with ripe blackberry, espresso and dark chocolate.

Grgich Hills Estate in the heart of Napa Valley has been producing wines from their 366 acre estate Biodynamically, without artificial fertilizers, pesticides or herbicides since 2003, 26 years after their start in 1977 (a year after the famed Paris Tasting where Chateau Montelena won first prize with the Chardonnay Mike Grgich, then winemaker for Montelena, helped produce.)   Old vines had been struck with a virus and experts said they needed to be replaced; instead of replacing the vines Grgich Hills switched to Biodynamic farming and immediately saw improvements in the vines, but also in the taste and quality of the wines produced from Biodynamically farmed vines.  By 2006 all 366 acres had been converted to Biodynamic farming with organic and Biodynamic certification by the Demeter Association, the certifying agency in the United States.  Today the classic California Chardonnay that Mike Grgich produced all those years ago, with notes of freshly baked, buttery bread, golden apple and honeydew melon, is still as tasty, now just a little bit healthier due to their green practices.

Further down the California coast lies the Santa Barbara region, quickly becoming known for their delicious Pinot Noir and Chardonnay wines, often produced using green practices.  Santa Barbara Collection wine showcase the luxurious lifestyle of Santa Barbara County and the high quality wine that can be produced there.  Their 2010 Chardonnay is produced from SIP (Sustainably in Practice) Certified vineyards from the wineries Cat Canyon Estate Vineyard in Los Alamos.  Filled with lemon zest, mango, pineapple and banana with hints of vanilla on the finish, this is a delicious wine for sipping throughout a warm spring day.

Two California wineries have taken their green philosophy to the next level by incorporating green materials into the packaging of their organic and/or sustainable wines.  Clif Family Winery, the folks behind the popular Clif Bars, have a firm mission to craft wine and food using practices that care for the earth, including sustainable farming, environmentally friendly packaging and use of renewable energy.  Their Clif Family Climber Pouch is a convenient, easy to carry pouch which holds two traditional bottles of wine, but uses 90% less waste than two traditional glass bottles and has an 80% less carbon footprint.  Available in either their fruit forward red wine blend of California Zinfandel, Cabernet Franc, Petit Sirah, Cabernet Sauvignon and Merlot or Chardonnay. CalNaturale takes this a step further with their Tetra Pak carton made of recycled materials to hold their organically grown and sustainably produced Paso Robles Cabernet Sauvignon and Mendocino Chardonnay, available in either .5 liter or 1 liter packages.

I attended a blogger tasting of Chilean wines last week and tried Veramonte Ritual Sauvignon Blanc from Casablanca Valley and made with the commitment to the environment as the backbone of the winery.  This happens through sustainable farming practices and a big focus on water conservation, so far resulting in a 35% reduction of water use at the winery over the past 3 years.  Their environmental focus helps craft their bright, crisp and balanced Sauvignon Blanc, filled with passion fruit and sweet pineapple layered with floral notes often found in Chilean Sauvignon Blanc.

For Texas wines, if you are looking for organic, sustainable or wines that believe in good stewardship of the land, Caprock Winery is producing a Viognier and Duchman is producing a Trebbiano and Vermentino from Bingham Family Vineyards which employs completely organic methods in their vineyards and farms.
Red Caboose Winery in Meridian, TX was built with sustainable design principles in mind, creating a winery with gravity wine flow, solar panels, geothermal chilling and cooling, capturing rainwater for irrigation, and using sustainable materials in construction.

Smoked Steelhead Trout with beet-horseradish puree, red onion, pickled celery, and apple (photos by Carol Shih)

Jeff Harris first appeared on my radar at the 11^th Annual Stephan Pyles Celebrity Chef Diner and Auction that took place at Stephan Pyles Restaurant. I knew he was execuchef of Craft at the W Dallas Victory Hotel but I hadn’t visited the restaurant or sampled his food.  At the event he produced Duck Cavatelli, Swiss Chard and Shaved Foie Gras. He successfully juxtaposed earthy, sweet, and bitter sensations in perfect proportions. It was one of those rare, out-of-the blue  “Great Dish Moments.” I resolved to become a regular customer.

Jump for the plot twist.

Veal Sweetbreads with smoked egg purée, sherry-maple gastrique, bacon lardons, pickled peppers and lime zest (Carol Shih)

In January 2011, it looked like he would carve his name indelibly on the Dallas food-o-sphere when it was announced he would have his own gig, Redfork. Harris paired with York Street alum Matt Balke Harris made a dynamic duo and it looked like their talent would draw the crowds necessary to “Hendersonize”  the road all the way to Jimmy’ Food Store. Moving out from the corporate umbrella at the W, educated palates in Dallas felt Harris would  project his own identity. People would stop complementing with “I thought you were great in A Man Called Horse.”[Ed. note: He's on his own here!]

A month after opening Redfork, the dream was over. The restaurant’s backer wanted something different and Harris and Balke left. Redfork’s new incarnation lasted just four months. A Vietnamese restaurant is scheduled to open in the space soon. The building will have gone almost full circle since its first days as a Chinese buffet.

Harris didn’t wait around. Two months after leaving Redfork, he and Balke joined Bolsa, the pioneering Oak Cliff farm-to-table eatery. It is hard to imagine a more philosophically compatible successor to Graham Dodds (now execuchef at Central 214), the chef who put the restaurant on the map as a leader in the farm-to-table movement and a source of the Bolsa mantra of four-star food at two-star prices (that sounds like a culinary Hotwire).

I got a chance to see and taste Harris’ new menu at a media event last week and I think it will please Bolsa diners as much as any of the former menus there.

Lamb breast with tuscan kale, kalamata olives, and baby artichokes (Carol Shih)

A starter of Smoked Steelhead Trout ($12) with beet-horseradish purée, red onion, pickled celery and granny smith apple was a welcome change from the ubiquitous salmon appetizers. There are some strong flavors there: beets are unmistakable. Horseradish, ditto. Granny smiths are tart (even if the rumors of Granny Smith being a tart aren’t true). But it works. There is even a textural interest maintained by the slices of picked celery against the oily-fleshed fish.

An Asparagus & Sugar Snap Pea ($10) salad was delivered with breakfast radish, black olives, cherry tomatoes, ricotta salata (TRENDING!), and lemon crème fraîsche vin. An especially good choice if this warm weather continues. It would go well with a rosé wine. Bolsa “Grand Fromage,” Chris Zielke, paired it with one from Red Caboose Winery and Vineyards, a Meridian, Texas winery that does a better job with its wines than it does with its web site.

For entrées, the Windy Meadows Farm Chicken ($19) with fiddlehead ferns, spring peas, roasted potatoes, and mustard jus was the most succulent chicken breast dishes I’ve been served in Dallas. The breasts are skinned, brined for two hours, and, once the skin is replaced,  they are wrapped tightly in plastic wrap. Cooking consists of sautéeing to a deep gold exterior. To serve, the breasts are sliced into disks and laid against each other on the plate. This regimentation is more than just a show. This chicken is tasty.

Asparagus and sugar snap pea salad with breakfast radish, black olives, cherry tomatoes, and ricotta salata (Carol Shih)

Lamb Breast ($24) with Tuscan kale (TOP OF THE TREND), kalamata olives, and baby artichokes is an unusual take on a meat that is too rarely seen on Dallas menus. It is cooked and then the skin seared to produce a textural effect not unlike pork belly. The flavor, however, is unmistakably lamb and able to take the bitterness of the olives.

It would be wrong to call Harris’ food rustic, though it does exhibit a controlled rusticity. It could appear finicky only in the charming dilapidation that is Bolsa. It may be stylistically indistinguishable from Graham Dodds’. It is honest food. Great care is taken choosing and combining ingredients and this contributes a rigor that one should not overlook in the lack of pretension.

Kudos too for Chris Zielke’s odyssey to put good Texas wines on the list. He served Red Caboose Winery Tempranillo (2008, I believe) as well as their rosé. He also stocks an interesting selection in the somewhat abbreviated wine inventory at Bolsa Mercado.

Viognier Grapes (photo courtesy Yalumba Winery)

I have maintained several times that we are at an inflexion point in the reputation and prestige of Texas wines. This is not out of boosterism: I have driven out to about 50 Texas wineries in the past year and reported on only five (Duchman, Inwood Estates, Perissos, Sandstone Cellars and The Vineyard at Florence). Those five were the ones that were ‘aspirational,’ in that they both tried to make the best wine they could and showed significant progress. Extrapolating to the 200 wineries in the state, the aspirational category consists of about 20 wineries. Undoubtedly, those wineries are on their strongest ground when they use the grape varieties most suited to the Texas soil and climate. For white wine, there is something of a consensus now that that grape is Viognier.

I had a chance to participate in a multi-state, multi-country Viognier tasting this week at the 2012 Texas Viognier Symposium organized by the Grayson County College Viticulture and Enology Program and held at Brennan Vineyards in Comanche. Winemakers, grape growers, sommeliers, academics and one media peep tasted Viognier wines from France, California, Virginia and Texas and I am pleased to report, by way of an ‘executive summary,’ that Texas Viognier is as good as any in the United States, and better than some Viognier emerging from the Languedoc-Roussillon area of France. These results reinforce an opinion that I have had for a couple of years that major national wine publications like the Wine Advocate and The Wine Spectator are guilty of a criminal idleness in not reporting on certain wines from Texas that have passed the threshold of replicable quality. This is particularly unjustifiable now that these small-production wines ship directly to more and more states each year.

The day started with a summary of Viognier Around The World by James Tidwell, MS, Beverage Director at The Four Seasons Resort and Club in Irving. His 90-minute presentation brought up some surprising facts. For example, Viognier may have arrived in France (via the Romans) from Dalmatia around 280AD; DNA analysis shows it to be closely related to the Nebbiolo grape grown in Piedmont, Italy; Viognier was so out-of-fashion forty years ago that in 1971 there were only 34 acres being grown in the whole world (all in the northern Rhône valley in France); Cuttings came to the USA in the early 1980s with Josh Jensen of Calera Wine Company, maybe deserving the lion’s share of the praise in sustaining U.S. vineyards of the grape.

Also significant, said Tidwell, is the flavor spectrum, dependent on how ripe the grapes are harvested. Just ripe and grapefruit flavors predominate. Slightly riper, and flavors of stone fruit (peach, apricot) dominate. Riper still, and it is tropical fruit (mango, persimmon); even riper, and nutty flavors of almond appear.

Tidwell then led a tasting of French Viognier. The first wine, a 2007 Condrieu from Pierre Gaillard, had heavily oxidized, making for a potion that only a wine geek could love. It exhibited the substantial body, peach flavors and aromas and subtle complexity of Condrieu. It would have been fascinating to compare with one of its younger brethren. The second wine, a 2010 Vin de Pays de Mediterranean by Pesquie was a simple, build-to-a-price, unoaked Viognier from a 4 hectare vineyard in Ventoux, in the southern Rhône.

The symposium’s attention then moved to Virginia with a presentation and tasting led by John Delmare of Rappahannoch Cellars, one of the most celebrated producers in the state. The accompanying tasting consisted of their 2010 and 2011 Viogniers. The 2010 showed typical Viognier peachy flavors and a finish of ripe apples. The 2011 was quite different, with wine gums in the nose and green apples in taste. I was struck by how precisely made these wines were. The fruit-acid balance was spot on.

Next, our attention turned to Texas and a discussion of the issues involved with vineyard site selection and preparation. The tasting brought wines from three of the several wineries in attendance. All of these wineries represent the forefront of Viognier production in the state.

2010 Lone Oak Winery, Texas

A double-gold medal winner at the prestigious San Francisco International Wine Competition. Straw color, peachy flavors and fruit sweetness in the mouth.

2010 Brennan Vineyards, Texas

Tropical fruit in the mouth. A hint of bitterness at the back of the mouth during the finish. This is not a flaw, and is a common phenomenon with Viognier (and Chardonnay). Maybe ‘grip’ would be a better description.

2011 Brennan Vineyards, Texas

Peach nose and flavors.

2010 Alamosa Wine Cellars, Texas Hill Country, Tio Pancho Ranch

Straw color. Pronounced and intense fruit. Sweetness from the ripeness of the fruit.

2010 McPherson Cellars, Texas.

Grapefruit notes in the nose. Peach flavors.

McPherson Cellars also provided their 2010 ‘Les Copains,’ a Rhône blend of Viognier, Roussanne and Grenache Blanc. This reminded me that one of Viognier’s most significant roles is enhancing other grapes by providing floral notes to the bouquet and fruit to the taste.

The final area tasted was California, with wines from Lions Peak Vineyards in the Central Coast. This winery has something of a Rhône grape focus as they make Roussanne and Marsanne, as well as Viognier. They showed blends of these to great effect.

One of the things that struck me was that the difference between wines from a given area was as great as the difference between areas. I had expected, for example, the Texas wines to be fruitier than those from Virginia but that (at least in this limited sample) wasn’t the case.

What I did find was a high quality level across all the domestic wines. These Texas producers were, of course, a self-selected group of the best and I think, going back to my first paragraph, what has really changed in Texas winemaking is that the amount of viticultural and vinicultural knowhow has increased to the point that the state should be included in tastings of domestic Viogniers. We deserve a place at the judges table, and that will lead to more consumers’ tables.

Sbragia 2008 La Promesa Zinfandel, “the Promise” in Italian, named for the promise Ed Sbragia made to his father to continue the family’s winemaking traditions, eventually under the family name. Made from grapes grown in the La Promesa vineyard adjacent to the winery and planted just a handful of years ago, creating subtle flavors of blackberry, boysenberry, peppercorns, baking spice and cedar notes from 18 months of new French oak aging.  

Chateau Montelena has been making Zinfandel for 40 years, since the Calistoga winery started back in the 1970’s, though some wouldn’t realize it since the winery is better known for their award winning, Paris Tasting Chardonnay and classic, rich and robust Cabernet Sauvignon.  Their Zin does not play second fiddle to these two classics though as its spicy, intense, full-bodied flavor leaps from the glass with enthusiasm, while maintaining balance. A great food wine filled with dried berries and plums with hints of wild flowers and spice, finishing with toasted cedar and herbal notes on the finish.

Easton Amador County Zinfandel balances bright fruit with subtle spice, bringing ripe cherry and blackberry jam together with pink pepper and baking spices for a luscious, juicy wine with a lingering finish, perfect for sipping on its own or with a rack of succulent ribs or a medium rare steak.

I had lunch recently with the relatively new winemaker for Ravenswood, Stuart Henry, to taste through their latest single vineyard Zinfandels.  Ravenswood was really one of the first wineries to build their portfolio around Zinfandel, with founder and winemaker Joel Peterson dabbling in traditional Old World techniques with old vine Zinfandel grapes.  Today Ravenswood continues to be one of the largest producers of Zinfandel in the country, with their single vineyard wines being some of the best.  The Teledeschi Zin from Dry Creek Valley is one of the best, blending old vine Zinfandel with Petite Sirah, Carignane and Alicante Bouschet to create a wine that is both luscious and powerful.  Aged 20 months in French oak the flavors of black cherry, black plum and blackberry marry with toasted caramel, vanilla and dark chocolate with subtle hints of smoke and spice on the finish.

Frank Family 2009 Napa Valley Zinfandel with just a touch of Cabernet Sauvignon and Petit Sirah, this medium bodied Zin is filled with ripe raspberry, black plum, violets with sugar and spice notes.  Medium bodied with caramel and toasted vanilla notes from the 18 months of aging with pepper, leather and a hint of earthiness on the velvety finish.

Duckhorn’s Paraduxx blends predominantly Zinfandel (68%) with Cabernet Sauvignon (24%) and a touch of Merlot and Cabernet Franc creating a lush and abundant wine with blackberry, black cherry and strawberry jam followed by cocoa, molasses and cherry pie on the palate with a smooth, lingering finish.

Messina Hof Tex-Zin Private Reserve Double Barrel ages their predominantly Zinfandel/Merlot blend wine for one year in French oak and then a year in American oak creating a spicy wine with cedar, vanilla and chocolate notes wrapped around layers of ripe cherry pie, juicy blackberry and a touch of white pepper.

On March 4th, the dynamic ladies of the Dallas Chapter of Les Dames d’Escoffier host their annual raiser grazer and silent auction at Union Station from 5pm-8pm, with this year’s theme being “Dames In The City.” Les Dames is truly a one-of-a-kind organization, dedicated to supporting and promoting the achievements of women in the culinary profession. The Dallas chapter, which started in 1985, is filled with some of the finest women in the city whose passion for the food, wine and hospitality professions shines from deep within, including Grande Dame Caroline Rose Hunt, Janet Cobb, Janice Provost, Courtney Luscher, Rachel Gaffney, Sharon Hage, Kathryn Hall, Gina Puente and so many, many more. In celebration of Julia Child and what would have been her 100th birthday, the event will also feature a cake walk in her honor. Their annual event raises funds for their many endowment, scholarship and grant programs focused on helping women interested in food, wine and hospitality professions. Tickets are available here.

16 year Cotes du Coeur participants Chefs Jim Severson (left) and David Holben

Last night, Côtes du Coeur hosted their Chef Announcement party for the 2012 Cotes du Coeur International Fine Wine Auction and Celebrity Chef Dinner. Unfortunately, Chef Richard Chamberlain, Côtes du Coeur Founding Chef, was absent due to being a bit under the weather, but some of his fellow heart health conscious pals attended, including Chefs Jim Severson, David Holben, David McMillan, Kevn Garvin and Anthony Bombaci. Other participating chefs for 2012 include Chefs Dean Fearing, Kent Rathbun, Bruno Davaillon, Scott Gottlich, and more embarking on this year’s theme, a voyage of the heart, to make the 2012 event the best of its 20+ years.  2012 Cotes du Coeur for The American Heart Association will take place on April 14th, 2012 at the Hilton Anatole.  Tickets will be available shortly so check back often.

If you are in the mood to leave town, consider heading west to the picturesque Texas town of Buffalo Gap for their annual educational food and wine summit from April 20-22. Chef Stephan Pyles has been a partner at this event for years, as have Dallas’ Brenda and Clay Cockerell of Coquerel Family Wine Estates. The mission of the weekend is to cultivate the appreciation of fine wine and food through education and industry discussions. It is also a great opportunity to sip incredible wine from California, Texas, and Italy this year. Dive into hearty Texas cowboy-influenced cuisine at the Perini Ranch in Buffalo Gap.

Savor Dallas is just around the corner, holding their 8th annual event the last weekend of March. This year its International Grand Tasting heads to the new Irving Convention Center due to the ever- expanding size of the event. A silent auction will be held at the Grand Tasting, featuring large format wines, wine tours and luxury get-aways with proceeds benefiting the North Texas Food Bank. Tickets available here.

And, if you haven’t purchased your tickets for the May 6th Chefs For Farmers Mixin’ It Up on the Boulevard event at Lee Park, you should now! This is a great opportunity to taste delicious bites from some of the best in Dallas, get to know some of the local farmers in the area and help two great causes, Meals on Wheels, Inc. and Water for Chizavane.

Update – A few more opportunities just came to light (a.k.a. the press releases just hit my inbox.)

Though wine won’t be flowing at the North Texas Food Bank Empty Bowls event on March 9 at the Meyerson, the event is certainly a great opportunity to sip and slurp hearty bowls of delicious soup from area restaurants including Nick and Sam’s Grill, Bolsa, Hatie’s, Truluck’s and many, many more for a great cause.  Empty Bowls benefiting The North Texas Food Bank has helped provide over 2.5 million meals since the event started in 1990.  Tickets available here.

March 8th, World Kidney Day, Executive Chefs Scott Gottlich and William Koval will team for the second annual Bonne Santé, a food and wine showcase benefitting the National Kidney Foundation.  The walk around stroll event will feature Chefs Abraham Salum, Bruno Davaillon, Samir Dhurandhar, Joel Harloff, and many more including a few out of town guests like Shawn McClain from Sage at ARIA Resort & Casino in Las Vegas and Pascal Sanchez and Gianni Santin from TWIST by Pierre Gagnaire, also in Las Vegas.  Each chef’s specialty dish will be matched with a perfect wine pairing.  Tickets available here.

First: Duchman Does Dallas…This will be the winery’s second stop on a three-city (Austin, Dallas, San Antonio) 2010 White Wine Roadshow Release tour. Winemaker Dave Reilly will be in attendance to chat to guests. My take: I visited Duchman here and found them to be one of the most accomplished white wine makers in the state. The Vermentino has garnered the most press, but the other whites (especially the Viognier) deserve the attention of serious consumers too. The other thing about this walkabout tasting is that you can expect André Natera’s food to be sophisticated and harmonious as well. (More details below.)

Second: Sigel’s hosts the Moët Hennessey Winemaker Tour. (More details below.)

Duchman Family Winery Release Party

Thursday, February 9^th 5:00pm – 8:00pm

The Fairmont Dallas (The Pavilion Room) – 1717 N. Akard Street, Dallas TX 75201

Tickets: $30 per person. For reservations, please contact Lisa Elliott at events@duchmanwines.com or 512.858.1470 ext. 107.

Duchman Family Winery 2010 White Wine Portfolio

• Duchman Family Winery 2010 Pinot Grigio

We’re extremely proud to offer such a flavorful Pinot Grigio. Aromas of fresh citrus and tree fruits come through gently on the nose. The palate follows with refreshing notes of lime zest, green apple, rounded out with a subtle roasted almond character on the finish.

*To be paired with Crostini with Mozzarella, Squash Puree, Balsamic and Prosciutto

• Duchman Family Winery 2010 Trebbiano

Everyone needs a little escape now and then. Our Trebbiano offers just that – a glassful of tropical vacation. Let the flavors of bananas, fresh tropical fruits, and citrus take you away. This Trebbiano serves as a perfect late afternoon quaffing wine or as an aperitif for the early evening.

*To be paired with Grilled Calamari, Lemon, Garlic and Parsley with Endive

• Duchman Family Winery  2010 Vermentino

Delicate nuances of white flowers and citrus blossom come through on the nose.  Complex flavors of pear, grapefruit, and lime zest linger on the palate.

*To be paired with Plantain Chip with Black Bean & Corn Salad

• Duchman Family Winery  2010 Viognier

Viognier has been called ‘springtime in a bottle.’ Flavors of apricot, white peaches and tangerine. A beautiful acid to body balance, creating a harmonious and ultimately refreshing finish.

*To be paired with Duck and Pistachio Terrine on Brioche with Cumberland Sauce

Also that evening, for those of a schizophrenic cast of mind to do simultaneously, Sigel’s hosts the Moët Hennessey Winemaker Tour. Per the press release…

Moet Hennessey Winemaker Tour

Featuring over 50 wines from these outstanding winemakers:

Manuel Louzada – Numanthia

Tim Heath – Cloudy Bay

Chris Millard – Newton

Nicolas Audebert – Cheval des Andes

Marc Sorrel – Ch de Sancerre

Tom Tibuurzi – Domaine Chandon Sparkling Wines

JoelBurt – Domaine Chandon Still Wines

Herve Birnie – Terrazas de los Andes

The Mansion on Turtle Creek

Thursday, February 9^th 6-8pm                       $35 per person

As befits one of the leading luxury goods companies, the Luis Vuitton-Moët Hennessy wine portfolio represents some of the most iconic producers in the world. Whether in Spain, New Zealand, France, California, or Argentina, these winemakers set the benchmark in winemaking for their respective appellations and varietals. Join us at The Mansion on Turtle Creek on Thursday, February 9^th from 6-8pm as we welcome the winemaking staff of these singular estates for a comprehensive tasting of their current releases. Over 50 bottlings will be showcased during this extraordinary walk-around tasting event.

To showcase the wines’ multidimensional complexity and to highlight the affinity of these fabulous offerings with food, Chef Bruno Davillon has created a superb menu of appetizers to accompany the tasting. Don’t miss what will surely be one of the most comprehensive wine tastings of its type in Dallas this year. Space is limited, so don’t wait.

Thursday, February 9^th – 6-8pm

The Mansion on Turtle Creek         2821 Turtle Creek Blvd

$35 per person

Fuqua Winery continues to bring us fun and informative tastings.  Tonight at 7pm they are holding their second (because the first one was so much fun) blind tasting of Sauvignon Blanc wines from New Zealand to South Africa, and everything in between.

If you are more of a big, bold red wine fan join them on Thursday, Feb 2, for their Texas Tempranillo release party, Vat #15.  Tempranillo is perhaps best known as the grape of Rioja, and often referred to as Spain’s “nobel grape,” but it also does very well in our Texas soils, being able to withstand our long, hot summer weather.  This new release is 100% Texas grown grapes from the Texas Hill Country AVA. Call for reservations for either – 214-769-1147.

Wine tastings at Pappas Bros. Steakhouse are known to be some of the best in town, led by Master Sommellier Barbara Werley.  This Friday, February 3rd, she will feature the always popular Cabernet Sauvignon with selections from around the world.  For $55 per person you’ll be able to try Cabernet Sauvignon from Columbia Valley, Napa, Sonoma, Australia, South Africa and more like Lewelling Vineyards 2008 Cab from St. Helena, 2007 SLV from Stag’s Leap Wine Cellars in Napa, 2008 Gordon Brothers Cellars from Washington to name a few, paired with a variety of Pappas Bros. Hors d’Oeuvres. Cabernet is the prized grape of Napa Valley, and traveling through the region tasting different brands allows you to see how terrior can effect this versatile grape.  Take this concept throughout the world and you have the opportunity to discover what makes each of these regions so different and special, while producing highly regarded wine.
Reservations required, 214-366-2000.

For just $35 on February 9th you’ll have a chance to try up to 50 wines from the fantastic portfolio of Moet Hennessey at The Rosewood Mansion on Turtle Creek with our friends from Sigel’s.  This includes the wines from Newton, Cloudy Bay, Chateau de Sancerre, Domaine Chandon and more, along with a chance to meet the winemakers behind these brands and enjoy delicious appetizers from the amazing kitchen of Chef Bruno Davaillon.  Tickets are limited.  Sigel’s will offer a discounted price on all wines tasted after the event.  Call 214-350-1271 for tickets.

If Italian wines are more your speed visit Jimmy’s Food Store on February 9th for a tasting of the Dalla Terra portfolio with Founder and Chairman, Brian Larky.  I met Brian a few years ago and tasted through his delicious portfolio of wine from Inama, Liveli, La Valentina, Di Gresy and more.  Each wine in his portfolio was specially selected to exemplify the beauty, power and grace of Italian wine.  Antipasti, cheese and sweets will also be served; reservations are required.  Email Paul for reservations (Paul@jimmysfoodstore.com), and place your order for Burrata – they are sending their order to Italy this Friday for the silky, creamy, decadent Burrata to be delivered next week, so knock out two great opportunities to taste great Italian delights in one.

If you want to find out why, The Texas AgriLife Extension Service, has just the conference for you: Grape Grower Workshops.

Let’s talk reality. Go.

Roll the press release…

AgriLife Extension sets prospective wine-grape grower workshops for first half of 2012

HOUSTON — The Texas AgriLife Extension Service viticulture team has set the dates for its Prospective Wine-grape Grower Workshop from January – June, said the team’s coordinator.

“This workshop was created by the team as a means to educate farmers, entrepreneurs or any other individual considering planting a commercial vineyard of what is generally involved in that sort of enterprise,” said Fritz Westover, AgriLife Extension viticulture adviser for the Gulf Coast.

Westover and other team members work together to schedule and present these prospective grower workshops throughout the year in different wine-grape growing areas of the state.

The day-long program consists of a series of presentations that provide an overview of the unique requirements and risks associated with establishing and operating a commercial vineyard in Texas.

The workshop begins with registration at 8:30 a.m., followed by presentations and instruction from 9 a.m.-4 p.m. Topics include vineyard economics, necessary viticulture expertise, vineyard site considerations, risk factors and vineyard labor requirements.

The scheduled dates, cities and lead viticulture team presenters are:

– Feb. 7, Pittsburg, Fran Pontasch.
– March 14, Houston, Fritz Westover.
– May 4, Fredericksburg, Penny Adams.
– June 15, Lubbock, Dusty Timmons.

Specific locations for the workshops will be determined later and posted on the Texas AgriLife Extension Conference Services website.  Registration can be completed online, with information on specific workshops available by entering the word “wine’ in the keyword field. Registration is $150 per individual or $250 per couple, and lunch is included.

The workshop also serves as a prerequisite for application to the Texas Viticulture Certificate Program offered by Texas Tech University and AgriLife Extension,” Westover noted. More information on the certification program can be found at http://winegrapes.tamu.edu/viticulturecertificate.html

Additional information related to wine-grape growing in Texas can be found at http://winegrapes.tamu.edu.

One of the two vineyards that provided the fruit for the 2010 Inwood Estates Chardonnay, Dallas County

Nancy Nichols showcased  local food items as holiday presents.  I’m here to recommend some local wine that is not just made in town, it is grown here. I’m delighted to announce that a successful Dallas County Chardonnay growing has just emerged. The 2010 Inwood Estates Chardonnay, Dallas County is grown in the vineyards on Inwood Road and on Bear Creek Rd.  Winemaker Dan Gatlin says in a press release:

“The historical significance of this release is obvious.  This may be one of the most unique and surprising accomplishments of the wine and food community in the Dallas area ever.  It is a watershed event for many reasons. As one of America’s large cities, it represents an achievement in urban wine-growing and urban farmingIt gives new meaning to the idea of “locally grown” with a type of crop never thought possible. It is a symbol of civic pride and something uniquely meaningful to our residents”

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There will be only 83 cases produced from the 2010 vintage.  Inwood suggests that this wine will be best for tasting beginning in the Spring-Summer of 2012 and thereafter for several years.

Gatlin described the style thus “Our 2010 Chardonnay is a distinctly mineral version which accurately reflects the high calcium soils of Dallas County.  This wine was given extended aging prior to bottling which added roundness to the finish and softened the angular minerality.  Although the wine was not given secondary Malo-Lactic fermentation, there is a tiny amount of butter in the nose with vanilla from the French Oak.  In summary, it is a New World style Chardonnay with a crisp mineral finish from the Texas terroir.”

My own tasting notes are from last March. Since then, the wine has undoubtedly changed. I second Gatlin’s comments, but would add that the varietal character comes through loud and clear. This is no zip code wine masquerading as Chardonnay. It also has good body and fruit-acid balance. And it really is, as he says, something of a landmark. I will be serving it blind to my wino friends and asking them where it came from (ever seen a Californian with a red face?).

The wine is available this weekend at the winery for $39.50. Hurry, an early sellout is assured.

Inwood Estates Vineyards

1350 Manufacturing Street, #209
Dallas, TX  75207
12-5 Saturday
1-5 Sunday
(214)  902-9452

Let’s get down to the evening.

Renée Morgan’s Bone Marrow Brulée Tartlett with Cranberry and Red Onion Relish

The fairytale ending is obviously the scholarship would be won by someone of exceptional talent who would not otherwise have been able to afford their culinary training. In that situation, they would have their dream breakthrough, and we would have the fruits of their talent. That is what happened last year.  Winner Renée Morgan’s husband had just lost his job and the couple had to declare bankruptcy. In advance of the competition they made the difficult decision to have the electricity to their house cut off in order to pay for the ingredients for the competition. She won it and received the scholarship. Her husband also got a new job.

At this year’s dinner she was responsible for the hors d’oeuvres. Before I was even aware that she had made them I thought they were inspired (especially the Bone Marrow Brulée Tartlett with Cranberry and Red Onion Relish), and assumed that the staff of Restaurant Stephan Pyles must have been responsible. I was impressed when I heard that these were the work of someone just out of culinary school. If these dishes are representative of her abilities then I want to use her Chefalicious Hospitality catering service if I move to Austin.

The full list of chefs and their contributions to the menu is below. The food this year was exceptional.

MENU

Renée Morgan – Austin

Bone Marrow Brulée Tartlett with Cranberry and Red Onion Relish

Country Ham and Gouda Goat Fritters

Tomato Martini Shooters with Mozzarella & Basil Oil

NV Nicolas Feuillatte Brut Champagne

David Garrido – Austin

Scallop with Bacon-Potato ball, red Jalapeno Crema and Pumpkin Seed Chardonnay Jello

2010 Evening Land Vineyards Bourgogne Blanc, Burgundy

Stephan Pyles & Joel Harrington – Dallas

Bay of Fundy Salmon Confit with Horseradish Panna Cotta, Honeycrisps and Manchego Chicharron

2008 Sokol Blosser Dundee Hills Pinot Noir, Willamette Valley, Oregon

Nick Badovinus – Dallas

Cider Roasted Texas Quail, Butternut Squash Grits, Luxardo-Walnut Compote

2008 Pedernales Cellars Family Reserve Red Wine, Texas

Jason Dady – San Antonio

Pan Seared Lamb Loin with Root Vegetable Spoonbread, Fennel, Wild Mushroom and Smoked Huckleberry Bordelaise

2007 Fontanafredda Barolo “Serralunga”.

Rebecca Rather – Fredericksburg

Sweet Potato Doughnuts with Garrison Brothers Bourbon, Bacon Caramel Sauce and Caramel Ice Cream

2007 Trimbach Pinot Gris Reserve, Alsace, France

David Garrido's Scallop with Bacon-Potato Ball, Red Jalapeno Crema and Pumpkin Seed Chardonnay Jello

After the meal was a spirited live auction ably led by Harvey Kronberg. Fifteen out of  eighteen lots went for above their estimated values. The highest bid was made for an exclusive meal for eight lucky diners prepared by Stephan Pyles at his home. A number for the total amount raised will be available in the next few weeks.

The chefs and their restaurants, students from The Cordon Bleu Culinary Academy, staff at The Food and Wine Foundation of Texas, and George Majdalani, General Manager at Stephan Pyles all donated their time. Also, these events are not possible without the help of generous sponsors and that role of honor is: Central Market, Ste. Michelle Wine Estates, Evening Land Vineyards, Espirit du Vin, Soklo Blosser Winery, Palm Bay International, Pedernales Cellars, S. Pellegrino and Acqua Panna.

Stephan Pyles and Joel Harrington's Bay of Fundy Salmon Confit with Horseradish Panna Cotta, Honeycrisps and Manchego Chicharron

Nick Badovinus' Cider Roasted Texas Quail, Butternut Squash Grits, Luxardo-Walnut Compote

Jason Dady's Pan Seared Lamb Loin with Root Vegetable Spoonbread, Fennel, Wild Mushroom and Smoked Huckleberry Bordelaise

Rebecca Rather's Sweet Potato Doughnuts with Garrison Brothers Bourbon, Bacon Caramel Sauce and Caramel Ice Cream

Beaujolais festival goes shagadelic at the Omni. (photo by Desirée Espada)

Friday was the night to be French in Dallas! The French American Chamber of Commerce threw their annual Beaujolais and Beyond Festival at the new Omni Dallas Convention Center Hotel. This festival started in Dallas over 20 years ago and it celebrates the arrival of the first bottles of Beaujolais Nouveau wine which is ceremoniously released each year on the third Thursday of November. Recently organizers have broadened the scope and now include wines from elsewhere in France and French grape varietals grown in the US. They have also invited French restaurants and caterers to provide a cornucopia of food. Friday’s soiree had a ‘60s theme and most of the sponsors were in costumes (I had no idea how many identical twins Austin Powers had). Images from the decade were displayed on a giant overhead screen and a section near the front was roped off to display iconic cars  which included a Jaguar e-Type, Volkswagen Karmann-Ghia, and a Porsche (Austin Powers 7th thought that it was the 356 Super 90). Impossibly thin girls in mini-skirts and Mary Quant tights danced on pedestals and one was kind enough to explain to me that the particular e-Type on display had the closed-in headlamps, making it more valuable to collectors.

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France on Your Plate's liquid hard-boiled egg. (photo by Desirée Espada)

The most shagadelic food was the Liquid Hard-boiled Egg served in an eggshell. As long as you were aware that the container was as fragile as a monetary union including Italy and Greece, you could get to the ethereal flavors inside. I know; I ate four. The creator was Edouard Barbaste, owner of the catering company France on Your Plate, who learned to cook in his family’s restaurant in the southern French town of Carcassonne.

The Food Providers

Go-go fabulous (left); Janice Provost, chef/owner of Parigi (far right, with Austin Powers look-alike) (photos by Desirée Espada)

(photos by Desirée Espada)

Other foods were provided by Bonnie Ruth’s Café, Cadot Restaurant, Eddie Deen, Empire Baking Company, France on Your Plate; Henry’s Homemade Ice Cream, Hotel St. Germain, La Madeleine, Lavendou Bistro Provençal, Le Cordon Bleu College of Culinary Arts, Mimi’s Café, Mozzarella Company, Omni Dallas Hotel, Parigi, Sambuca Uptown, Scardello Artisan Cheese, Studio Mykonos, Texas Spice, Les Trois Petits Cochons, and Delice Chocolatier Selection.

(photos by Desirée Espada)

Parigi's escargot (photo by Desirée Espada)

Anyone up for shots? (photo by Desirée Espada)

The Wine Details

The ‘beyond’ in the theme Beaujolais and Beyond refers to the fact that this year produced some superior wines:  a super 2009 Pinot Noir Reserve from Argyle Winery in Oregon; an impressive display from the folks at McPherson Cellars (Texas) who showcased their 2010 Viognier ($13.59), 2010 Roussanne (which I reviewed here) ($12.69), and 2010 Rosé of Grenache-Syrah ($9.79). All three are made from 100% Texas fruit and were good enough to stand blind comparison with the same varieties from anywhere in the country.

Dakota's version of finger sandwiches. (photos by Desirée Espada)

The Dakota's contingent. (photo by Desirée Espada)

The French contingent was represented by a stellar budget Bordeaux (do any still exist?)– the 2009 Château Bellevue de Fourcas Dupré, Listrac ($16.99). Several good wines from the Perrin family of Châteauneuf-du-Pape (an especially good value was the 2009 Côtes du Rhone Villages at $12.69). However, the biggest surprise and the most topical finds were the Cru Beaujolais wines. These  Beaujolais wines have been allowed to grow up. They are aged in wood with the care and attention afforded their Burgundy brethren to the north. They are relevant now because they are still light enough to be paired with turkey on Thanksgiving. I was especially impressed with the Mommessin Domaine de la Presie from the town of Fleurie ($13.99) and the Mommessin Domaine de Lathevalle from Morgon ($11.99). Both were complex, balanced, and lively with red fruit notes and earthy tones of mushrooms and the forest floor. These were two of the finds of the night and bargains at these prices.

Sampler plates of rosted pork and cous cous. (photo by Desirée Espada)

All of the wines were supplied by Goody Goody Wines and Spirits and all of the wines are in stock at their stores at the prices shown above.

Terry Touchstone and Alexandria Eaton (left); Artisianal Beverage Co. tapped into the fun (right).(photos by Desirée Espada)

Major sponsors included: Patron Sponsors BNP Paribas; United Airlines; Essilor of America, Inc.; The Honorable Robert Lavie, Honorary Consul of France; Jackson Walker L.L.P.; Michael A. Burns & Associates, Inc.; and Safran USA, Inc. The festival’s Villages Sponsors were Alcatel Lucent, American EurocopterCorporation; Eurosource, Inc.; and Evian North America. Nouveau Sponsors included Accor North America; BMW of Dallas, Dallas International School; The Foret Law Firm; L. Scott Brown, FACC President; Les Trois Petits Cochons; and Y.O. Ranch Steakhouse.

Guests served themselves, buffet-style. (photo by Desirée Espada)

The Venue: Got to say a word about the Omni Dallas. It was hard to guess that it has only been open a week. The place seemed to be well on top of things. Also, instead of crawling through Highland Park or Deerfield to take the kids to see Christmas lights this year, take them down Lamar to ogle at the animated colored lights bathing the exterior of the Omni hotel (there has to be a name for this use of lights as part of the architecture. From the Beijing Olympics to Las Vegas to Singapore it seems to be everywhere). They can get barbecue down the street afterwards.

Venison roll-ups from Y.O. Steakhouse (photo by Desirée Espada)

I was an invited guest at this event.

The Wine & Food Foundation of Texas is thrilled to announce the culinary line up for the 12th Annual Stephan Pyles Celebrity Chef Dinner & Live Wine Auction to take place December 4, 2011 at Chef Pyles’ flagship restaurant, Stephan Pyles. The event is presented in part by sponsor Central Market.

Six celebrity chefs, including Chef Pyles, will present a spectacular five-course wine dinner followed by a lively auction to benefit one of the nation’s largest culinary scholarships, The Stephan Pyles Culinary Scholarship. The scholarship winner will prepare passed hors d’oeuvres served during the champagne reception. The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items. Each course will be prepared by a different chef including:

• 2011 Stephan Pyles Culinary Scholarship winner Renee Morgan from Le Cordon Bleu College of Culinary Arts, Austin
• Chef/Owner David Garrido of Garrido’s, Austin·
• Chef/Owner Jason Dady of The Lodge Restaurant , San Antonio·
• Chef/Owner Nick Badovinus of Neighborhood Services Bar· & Grill, Dallas
• Chef/Owner Stephan Pyles and Executive Chef Joel Harrington of Stephan Pyles and Samar by Stephan Pyles, Dallas
• Pastry Chef/Owner Rebecca Rather of Sugar· & Smoke, Fredericksburg

Stephan Pyles Celebrity Chef Dinner

A champagne reception kicks off the evening at 6 p.m. with dinner at 7 p.m. Seating is limited and reservations are required. The price is $150 per person (tax and gratuity included). Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.

The Stephan Pyles Culinary Scholarship is based upon an Iron-Chef style cook-off each spring. Numerous students apply from across the state, and the top three applicants are selected for the challenge; the students must create a three-course menu utilizing a predetermined list of Texas ingredients. The event is named for celebrity chef Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award. The competition is open to currently enrolled students at an accredited culinary school in the state of Texas, and applications for the 2012 competition are now available at www.winefoodfoundation.org/scholarship/cook-off-scholarship.

The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts. Chef Pyles is a long-time Foundation champion and Emeritus Board member. “We are proud to have accomplished eleven years of scholarships for Texas’ student chefs. Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles. “This year we want to celebrate the hard work of everyone involved and make this dinner an event to remember.”