Fifteen Courses, Fifteen Wine Pairings–How Could That Not Be Good?
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If you’re not already busy on the evening of Friday, June 3, consider going to the Edible Austin-sponsored Texas wine dinner at the AT&T Conference Center in Austin. I could be prejudiced, because I was one of the judges who got to choose the finalists, but it sounds absolutely grand. For $100 you’ll get to sample fifteen dishes from five Central Texas restaurants, paired with fifteen Texas wines. Maybe you don’t know Texas wines at all. This is your chance to see what they’re all about. Maybe you DO know Texas wines–this lineup features some of the best (trust me). The five restaurants to be spotlighted, which competed against twenty-two others for the honor, are Hudson’s on the Bend (Austin), Bin 555 (San Antonio), Garrido’s (Austin), Navajo Grill (Fredericksburg), and the JW Marriott Hill Country Resort and Spa (San Antonio). What will the food be like? Here’s Bin 555‘s menu (created by Patrick James Edwards, chef de cuisine, with Jason Dady and Jake Dady, chef-owners). First course: crudo of Gulf Coast grouper with cured Poteet strawberries, shaved 1015 onion, jalapeno, and fennel pollen (paired with Becker Vineyards Provencal Rose 2009). Second course: roasted lamb loin with herb glazed turnips, porcini-blackberry “soil,” and blossoms of wild wood sorrel and rosemary (paired with Becker’s Iconoclast Cabernet Sauvignon 2009). Third course: Texas Ruby Red Grapefruit “Dreamsicle” with Vanilla semifreddo, opal basil, and chantilly cream laced with Fowler’s Texas honey (paired with Becker’s Clementine 2010). Bon apetit. (Image from, what else?, Becker Vineyards.)