The Wine and Food Foundation of Texas

Film Frenzy!

2012-01-19T15:15:00.001-06:00

We had a blast this past weekend participating in the First Annual Reel Change Film Frenzy, brought to life by the Alamo Drafthouse and Lights. Camera. Help. Ten teams of filmmakers were partnered with ten different nonprofits and tasked with writing, producing, shooting, and editing a short film in under 48 hours. On Sunday evening, we viewed the final products at the Alamo Drafthouse and a winner was crowned.

We were honored to be paired with ONE STORY PRODUCTIONS for our challenge. We began Friday filming at Congress, doing interviews with Sommelier June Rodil and Chef David Bull. Then we headed to the Red Room Lounge at Personalwines.com where we hosted a small get together and interviewed 2011 Scholarship Winner, Renee Morgan and the 2011 TexSom Best Sommelier in Texas winner, Bill Elsey. Filming was not done yet! We headed to Max's Wine Dive to interview the wonderful Chef Erica Beneke. On Saturday, we made our way out to Spicewood Springs Vineyard which provided the perfect backdrop for filming.

We are honored to have our video alongside nine other fantastic non-profits! The winner was Austin Bat Cave and fan favorite was Whole Planet. Check out our video titled Eat Well, Drink Better here. Huge thank you to everyone that helped us during our Film Frenzy!

Save-The-Date: 27th Annual Rare & Fine Wine Auction

2012-01-09T16:33:00.002-06:00

Mark your calendar now for the Foundation’s event of the year, the 27th Annual Rare & Fine Wine Auction! To be held at the Four Seasons Austin on April 14, 2012, festivities will begin with a champagne reception and silent auction debut. Following, guests will be treated to an array of fine wines as well as a decadent buffet in the ballroom at the Four Seasons Hotel. Then the fun begins! The boisterous, fast-paced and always competitive live auction will feature a multitude of exceptionally rare and collectable wine lots up for bid, in addition to extraordinary dinners, wine trips, and more!

Big Reds & Bubbles Video

2011-12-27T20:39:00.003-06:00

Special thank you to Moth to Flame Films for filming Big Reds & Bubbles 2011. See the video here:

And be sure to "like" them on Facebook too (https://www.facebook.com/mothtoflamefilms)!

2011 Scholarship Winner, Renee Morgan Using Talents in a New Way

2011-12-20T09:09:00.001-06:00

A lot of folks have been asking what I’m up to since graduation.Well, I have an exciting new project to tell you all about. I’m thrilled tointroduce Chefalicious Hospitality, Inc., a 503(c) non-profit foundation. Yousee, as a mother, grandmother and culinarian, I feel very strongly aboutchildren’s nutrition and it’s effect on their health and development. InWilliamson county, Texas, over 60,000 people are food insecure at any one time.Of those, over 32,000 are children under the age of 18. (These statistics areaccording to the U.S Federal Census Bureau and the Texas Health and HumanServices Commission.) As a long time resident of Williamson county, I know thatmuch of the county is rural, which means many times it is exceptionallydifficult for these people to obtain assistance. Even if a family receivesassistance in the form of SNAP (food stamps), a family of four generallyreceives around $150 or less per month. If the children of such a familyreceives free or reduced breakfast and lunch at school, they many times stillgo hungry nights, weekends, summers. That’s where Chefalicious Hospitalitycomes in.

Our mission is to use our culinary talents and resources toprovide for the nutritional welfare of the economically disadvantaged childrenof Williamson County, Texas, the surrounding area and the world. We aim to dothis through providing nutritious food, education, partnerships with areaschools and daycare, cooking lessons, installation of home gardens andscholarships for the study of culinary arts to deserving students.

What does that mean exactly? Well, here’s the way it works.Chefalicious Hospitality offers catering, personal and private chef services,meal delivery for those know don’t have the time or inclination to cook,cooking lessons and classes and summer cooking camps for kids. Let’s say youneed one of these services. If you chose to hire Chefalcious Hospitality (CH)as you would any other caterer or private chef, you also get the added benefitand peace of mind in knowing that your money is helping to feed hungry kids.You see, all of our proceeds are used to provide nutritional services to foodinsecure children in Williamson county.

We seek to assist children and their families in several ways:

- CHwill partner with No Kid Hungry™ to provide grocery store tours to economicallydisadvantaged parents to teach them how to read nutritional labels, menu plan,avoid unhealthy foods, and shop on a limited budget.

- CHwill provide a hot and healthy meal to any child under the age of 18 in need.We seek to partner with the USDA to provide lunch for children in the summerand this grow this service to include all other meals.

- CHwill provide cooking lessons to parents and children in food insecure families.Our intent is to teach children to prepare simple healthy snacks and giveparents the tools they need to prepare delicious, quick and healthy meals fortheir families.

- CHwill gift a home garden to food insecure families, teach them how to grow andmaintain their garden, and how to preserve their harvest for long termconsumption.

- CHhopes to offer training and culinary scholarships to promising high schoolstudents who demonstrate talent and financial need.

Why now? I suppose my own story impactedmy decision to start this foundation. Prior to attending culinary school, I hadbeen a successful realtor and business owner. My husband owned a prosperousdelivery company. We enjoyed a comfortable lifestyle. When the recession hitour country in 2009, we found ourselves to be casualties. Along with so manyothers in this country, we lost everything. After trying to find work for overa year, I decided it was time to reinvent myself by going to culinary school.It was very difficult but it was something I had always wanted to do. Sometimeswe didn’t have enough food, heat or even utilities. But I had a goal andnothing was going to stop me. I am grateful and blessed to say that I was ableto finish culinary school with no debt because of winning the Stephan PylesCook-Off Scholarship, along with several others. I am forever indebted to theThe Wine & Food Foundation of Texas and Chef Stephan Pyles.

This experience forever changed me andhighlighted the plight of so many in my community. While I was in Boston completing my culinaryinternship with America’s Test Kitchen, I saw a billboard that advertised aplace where any child under 18 could get a meal in the summer. It was sponsoredby the USDA. I started thinking about how I could start something like that athome. Once back home in Texas, I started talking to people about my idea.Pretty soon, I had a professional kitchen, a dining room and office space withutilities donated by a local church in Leander. Next a farmer began donatingorganic vegetables. Then a certified master gardener offered to help with thegardens. A retired grant writer offered to help raise funds. We were on ourway!

Currently, we are working on puttingtogether our board of directors and infrastructure of the foundation and expectto be fully operational early in 2012. We hope to have a grand opening and agala fundraiser in upcoming days. I would love to invite all of you to considerbeing a part of this important work, either by volunteering time, donating, orhiring CH for your events and culinary needs. We look forward to serving youand the children of Williamson county.

Please contact me regardingopportunities or to contract CH for events and services at renee.morgan1@gmail.com,512-300-6128 or PO Box 1058, Liberty Hill, TX 78642.

2011-12-13T09:22:00.001-06:00

It’s Exactly What I Wanted…
The beloved holidays are upon us. It’s my favorite time of the year! I get warm fuzzies just thinking about the smell of a decorated tree, the taste of our cul-de-sac cookie exchange or the tune of a soft holiday song. All of our senses are enhanced during the holidays. We want you to spend more time enjoying the holidays and less time trying to decide what to get your family and friends as gifts, so we’ve done the work for you and hope you can check everyone off your list with these amazing gift selections. And, as usual, we include the special WFF wine & spirits section.
By Marika Flatt

FOR THE OENOPHILE:
The Instant Wine Refresher by Ravi

If you’re like me, you always need to chill wine at a moment’s notice. I have my reds in a wine cabinet and my whites in a wine cooler, but they don’t get as cold as we Americans like our whites. As wine accessory specialists, each of Ravi Solutions’ product lines is designed to maximize drinking pleasure while offering sophisticated style and flawless performance. The smallest and fastest wine chiller on the market today, this unique tool transforms room temperature white and red wine to cellar temperature in seconds, for a smoother taste and enhanced flavor. The wine chiller can also be used to chill spirits. $39.95, http://www.ravisolution.com

Custom iPhone case

Whenever you go to an electronics store to get a new iPhone case, they are all the same. If you’re like me, you love a case with personality! All oenophiles will adore the wine cork case from Zazzle.

It will be a great conversation piece and then you can tell the person your favorite wines. Zazzle can print literally any picture, graphic or design onto a case, letting you design something completely original. Custom Zazzle and Case-Mate mobile cases range from $34.95 to $39.95, www.Zazzle.com/cases

Cookies by Design’s “Aged to Perfection” cookie bouquet
Who doesn’t love to eat sweets during the holidays? This cookie bouquet is perfect for all of us oenophiles! This adorable design is great for hostess gifts or a gift you want delivered to someone. Check out this “Aged to Perfection” bouquet: http://www.cookiesbydesign.com/gift-baskets/birthday-gifts/aged-to-perfection-boutray ($90.99). And, for that hard-to-buy-for guy, Cookies by Design has licensing agreements with the NFL, NCAA and MLB to reproduce team logos and colors on cookies. It’s a great gift for the ultimate fan, especially with his name on a jersey cookie! Check out: http://www.cookiesbydesign.com/nfl-gifts/dallas-cowboys-gifts/dallas-cowboys-cookie-bouquet

Woozie wine insulators
The first time I saw a Woozie wine glass insulator, I was at my sister’s 40th birthday party and I was coveting her gift of this stylish and functional little Woozie. Just like using a koozie for your beer, you pull this fashionable Woozie over your wine glass and it creates an insulated and adorable glass of wine, not to mention you don’t need a wine glass charm. Now, Woozie has wine bottle insulators and glass insulators that come in holiday designs and even a Woozie to cheer on your favorite sports team! I just love this inexpensive gift idea for anyone who enjoys wine, www.woozie.com.

FOR HER:

Foreverlily perfume

My favorite flower is the lily and I am a real girly girl with perfume so I was giddy when I heard about this! This is a wonderful fragrance from GoodTrueBeautiful in the most gorgeous packaging I’ve ever seen for a perfume bottle!

The recipient of this gift will be amazed and impressed simply by looking at the chic aqua and red box. This is definitely an upscale fragrance – the Collector’s Edition (3.4 ounce eau de parfum) retails for $125 (www.mygtblife.com).

Jockey Person to Person Convertible Cardigan and Ponte Jacket

The Convertible Cardigan is my new favorite piece of clothing! With a shorter back length and front panels that cascade into a longer length, this cardigan is the most versatile garment I’ve ever seen. There are literally a dozen ways to drape and wear this piece!

There is a video of one of the designers showing several ways to wear the Convertible Cardigan (http://jockeyp2p.com/DesignerCorner/ConvertibleCardigan). It comes in black/graphite stripe, pink scarlet, and Marrakech turquoise, $82. The Ponte Jacket is a denim-inspired look that comes in charcoal heather, black, true love, $95, www.JockeyP2P.com.

FOR THE FOODIE:

Sea Salt collection

I recently read a health article about how using sea salt is so much healthier for your body than the typical table salt. The Spice Lab offers over 150 sea salts from 30 countries. They have a unique gift item – Gourmet Sea Salt Collections that offer 5, 6 or 11 test tube sampler sets of exotic salts, all attractively displayed in a handcrafted wooden base.
Great for the foodie to keep in the kitchen and use in those tasty recipes! The sampler kits run from $24.95 - $59.95, www.thespicelab.com.

Grafton Village Cheeses
During the holidays, we’re all entertaining and looking for yummy goodies to bring to dinner parties. Handcrafting world-class artisanal cheeses for over a century in the quintessential town of Grafton, Vermont, Grafton Village Cheeses are perfect for the holidays.
Pair these signature cheeses with crackers from the deli and a bottle of red wine. Grafton Village Cheese offers a variety of gift baskets that feature their award-winning cheeses along with an array of specialty Vermont goodies. Holiday flavors like Sage Cheddar and Garlic Cheddar make these baskets a delicious and welcomed change to the foodie gifts that friends and family have been sending for years. $39.99 - $59.99, http://www.graftonvillagecheese.com/.

Guylian Artisanal Belgian Chocolates
First of all, we all know how decadent fine chocolates and red wine are to our palettes. During the busy holidays, sometimes we just need to slow down with a truffle and a glass of cabernet in the evening. So, forget about purchasing this gift for someone else, just go ahead and purchase it for yourself and hide it away in your favorite decadent hiding spot.

This is truly a new chocolate experience (think hazelnut filled praline seashells). Guylian Chocolates are small treasures that are only sold at specialty, artisanal chocolate stores (2 piece $0.99 to $1.49; 6 piece $2.99 to $3.99 and 22 piece ranges from $7.99 to $14.99, www.GuylianBelgianChocolate.com)

McEvoy Ranch Olive Oil

Those of us who enjoy cooking from fresh ingredients find ourselves using olive oil on a regular basis. Whether you’re sautéing veggies or following a yummy winter soup recipe, EVOO is almost always in need.

Grown and produced in Northern California, McEvoy Ranch Olive Oil has been written up a variety of national print publications and holds many culinary distinctions. A blend of six early-harvest Italian varieties—bottled immediately, without filtration—in the traditional Tuscan style, McEvoy Ranch Olio Nuovo has a distinctly vibrant green color, rich fruit flavor and peppery finish. McEvoy Ranch Olio Nuovo retails for $22 (375mL) / $42 (750 mL) www.mcevoyranch.com and Whole Foods.

FOR THE KIDDO:
GLOB Paint Kit
Most arts & crafts paints stink. GLOB is a new line of all natural botanical paints made from fruits, vegetables, flowers and spices. With colors like lemon verbena, pomegranate and basil green, (and they all smell like the color) GLOB paints are delightful for projects. Using non-toxic, food-grade ingredients, GLOB paints are all natural and biodegradable. Each kit includes 6 color packets, 6 compostable jars with lids & 2 bamboo brushes. $15 www.globiton.com

Funky Junque Accessories

For girls, we know it’s all about the accessories! This online site is a great location to shop for the young girl in your life (no matter the age). Some of this season’s great finds are the Silicon Wrap Watch, which comes in Black, Hot pink, light pink, purple, $26.00; and the Kitty Cat Fold Over Glove in assorted colors, $24. Either of these would make a great gift or stocking stuffer. www.Funky-Junque.com

Soulo Karaoke
The vocal performance/karaoke application and microphone developed for the iPad, Soulo transforms iPads into cutting-edge personal karaoke singing machines that you can bring anywhere and have non-stop singing fun. Soulo is a really cool mic/accessory and super easy to use - just plug it in, launch the app and start singing.

The Soulo App is available for free at the App Store and integrates with your iTunes account. The Soulo Digital is available at Target and the Apple Store for $99 and a wired microphone is available for $69.

Happy Napper

This plush goes from a soft comfortable pillow to a cuddly companion with a simple zip - and back again. Eight total designs are now available including Bug Bungalow to Lady Bug, Doghouse to Dog, Igloo to Penguin, and Castle to Dragon. Each reversible Happy Napper lives in his Home Sweet Home complete with sleepy sound doorbell. Kids ring the bell to wake up their Happy Napper, and then unzip the door to invite their friend to come out and play. Designed for preschoolers to teens, a portion of sales proceeds for all Happy Nappers goes to the Home Sweet Home Fund benefitting the Children’s Brain Tumor Foundation (www.cbtf.org). www.happynapper.com, $20

Mario’s Pizzeria game
It’s amore! If the parent is a foodie, sometimes the child is too! Children will “cook up” tons of fun with this fun game. The 8-piece play set has all the ingredients of a perfect pizzeria – three pizza pies, chef, delivery boy and vehicle, along with a very special oven that “fires-up” when the button is pushed. www.ravensburger.com, $40

WINE AND SPIRITS:

Cakebread wines, i.e. the 2008 Cabernet Sauvignon
I was lucky enough to tour the famous Cakebread vineyard and winery in August and was completely overwhelmed with how amazing their operation is, how they utilize modern technology in their vineyards and how amazing each and every pour tasted!

I now have my souvenir Cakebread glasses and enjoy their wines whenever possible. The grapes for their Napa Valley Cabernet Sauvignon come from terrific vineyards in prime locations in the Napa Valley. With fruit sources from multiple, diverse microclimates, they craft a sumptuous, elegant Cabernet Sauvignon that melds the opulent black fruit character and firm tannins typical of the valley’s warmer northern microclimates with the bright fruit tones and crisp acidity characteristic of its cooler southern precincts. Enjoy with a great steak!

Alex Elman Wines
This summer, Alexandra Elman, entrepreneur and wine expert, launched a collection of accessible, organic wines. The inaugural offering is made up of four varietals from Argentina—a Chardonnay, a Torrontés, a Cabernet Sauvignon and a Malbec, and are representative of what the collection aims to deliver: hand crafted, sustainable, honest wines that are truly emblematic of their terroir.

Alex's story is an inspiring one. The self-dubbed "Blind Wine Chick" lost her sight at age 27 and instead of slowing her down, Alex discovered that her palate had become even more focused and her passion for wine even more intense. She now travels the world seeking out sustainable fine wines to bring to the U.S. market, accompanied by Hanley, her seeing eye dog.

Silver Oak Cabernet Sauvignon

Rarely do you find a winery that exists to produce just one variety of wine. But how refreshing is that! Make what you know and focus on making the best in that variety and exceed your customers’ expectations!

While the 2007 Silver Oak cab is great for the holidays, be it a holiday meal or as a gift to your holiday party hosts, what really stands out is Silver Oak's ability to etch their bottles of wine. The etching takes the classic bottle of wine and turns it into whatever the customer would like; messages, pictures, logos...the bottle's can be completely customized and etched however they would like. The etchings can be done on either of the two most recent Silver Oak vintages, the 2007 Alexander Valley as well as the exquisite and ever popular 2006 Napa Valley Cab (www.silveroak.com)

Rutherford Hill Merlot
At just $25, Rutherford Hill Merlot proves that you don’t have to spend a lot for great, quality bottle of wine thus making it ideal for a holiday host or hostess gift.

Rutherford Hill’s Merlot is an elegant, refined blend of classic Bordeaux varietals that create its rich aroma and flavor. Bursting with notes of cherry and plum, this silky, full-flavored wine is balanced, firm and the perfect gift for anyone who appreciates fine wine.
To learn more, please visit: www.rutherfordhill.com

2009 Landmark Vineyards Overlook Chardonnay
Stumped on what wine to gift to your foodie friend whose typical Monday night menu sounds something like this -- Caramelized, balsamic-glazed heirloom figs and parmesan crisps with Chanterelle Mushroom tapenade?

With a rich and round mouth feel, this well-structured wine will pair well with anything, from crab cakes with saffron aioli to roasted rabbit. Your foodie friend will appreciate the versatility of this food friendly Chardonnay. http://www.landmarkwine.com/, $28

2009 JUSTIN Cabernet Sauvignon
For the friend who always knows everything on the up and up, give the gift of wine from one of California’s up and coming wine regions, Paso Robles. Only 14 miles from the coast, the limestone soils, hot days and cool nights in Paso give birth to elegant, high caliber wines. JUSTIN Vineyards Cabernet Sauvignon is no exception.

Made in a classic Bordeaux style, showcases the universally appealing flavors of delicate ripe raspberries, currant, and vanilla. http://www.justinwine.com/, $26

Herradura Añejo

Casa Herradura is one of the oldest and most respected producers of tequila, which many believe delivers the world's highest quality, most authentic tequila experience because of the expertise and leadership it has developed since 1870.

Tequila Herradura is 100% blue agave tequila carefully crafted using traditional methods, such as cooking the agave in clay ovens and fermenting naturally with wild yeast. Herradura Añejo is aged for 25 months, which is 13 months longer than the industry standard. Its deep copper color hints to its oaky, spicy taste, which is apparent at the sniff of this refined expression and lingers on even after the first sip. Enjoyed like a fine Cognac or bourbon, Herradura Añejo is a great gift. $59.99 – 750 ml bottle

Sandeman Founders Reserve Collector's Tins

Sandeman, the world's leading port and sherry company, has released Sandeman Founders Reserve Collector's Tins ($20). The tins are decorated with images from the company's iconic poster artwork that makes Sandeman recognizable worldwide, and contain a bottle of Founders Reserve, Sandeman's signature and most versatile port. It is a memorable present for everyone from a cocktail novice (as six tasty cocktail recipes are included inside) to a Sandeman fan. Sandeman's aged tawny ports come in 10, 20, 30 and 40-year old vintages ($40-$137), are the top rated imported ports in the United States and represent the quality that Sandeman has demonstrated for over 200 years. The rich yet elegant flavors of these tawny ports are sure to please and impress anyone who takes a sip. Of course, they can be given as a collection, representing a whole century of quality ports, but are also great when purchased individually to commemorate any special occasion or anniversary.

Marika Flatt has been a freelance writer since 2002, writing for publications such as: GoodHousekeeping.com, Austin Lifestyle, Austin Woman, FamilyTravel.com, ChickVacations, and several others. Her writing has also appeared on NPR.org. She is also the founder of PR by the Book, www.prbythebook.com. She lives with her husband and 3 children in Austin.

Stephan Pyles Celebrity Chef Dinner Recap

2011-12-08T15:44:00.000-06:00

Now in its twelfth year, the Annual Stephan Pyles Celebrity Chef Dinner & Live Wine Auction held in Dallas this past weekend at Stephan Pyles Restaurant was anything but repetitive. With different chefs cooking each year, the event always offers new surprises and inventive culinary creations to keep guests coming back for more. This year’s line-up included David Garrido of Austin, Joel Harrington of Dallas, Nick Badovinus of Dallas, Jason Dady of San Antonio, and Rebecca Rather of Fredericksburg cooking alongside Stephan Pyles himself. To get the night started, this year’s Stephan Pyles Culinary Scholarship winner Reneé Morgan prepared three passed hors d’oeuvres for the crowd of 100 that were so good, people were amazed to hear they had been prepared by a recent culinary school grad, rather than a chef with a pedigree such as that of Stephan Pyles. Morgan’s samplings, paired with a Nicolas Feuillatte Champagne, made for a happy crowd right from the get-go. After four courses of scallops, salmon, quail, and lamb, each perfectly paired with wine, the lively and exciting auction portion of the evening began as doughnuts, ice cream, and bacon (!) were served for dessert. I don’t know about everyone else, but I practically rolled out of there, happy as a pig in mud.

All in all, a truly wonderful night to support a wonderful cause – this year’s dinner raised over $20,000 to support next year’s Stephan Pyles Culinary Scholarship awarded by The Wine & Food Foundation of Texas. Many thanks to our headlining sponsor Central Market, without whom this dinner would be impossible, all the chefs for donating their time and effort, and the wine sponsors (Ste. Michelle Wine Estates, Evening Land Vineyards, Sokol Blosser Winery, Pedernales Cellars, Palm Bay International, and Esprit du Vin) who were extremely generous to donate all wine for the evening. We’re already looking forward to the 2012 Scholarship competition which will take place in San Antonio March 17-18th. If the next winner cooks anything like 2011’s winner Reneé Morgan, we’re in for a treat!

Beautiful Night at Big Reds & Bubbles

2011-11-28T10:55:00.000-06:00

The 9th Annual Big Reds & Bubbles was a beautiful evening, filled with festive spirits! Selling out early this year, guests who purchased their tickets in time were treated to delicious tasty bites from over 20 Austin chefs and wine samples galore.

As guests entered the event, they were greeted by a glamourous Champagne girl, sponsored by LaMarca prosecco, encouraged to grab a glass of bubbly from her skirt. Throughout the evening, our host, Chef Brad Sorenson who was featured on season 6 of The Next Food Network star, provided light-hearted commentary.

The Dylan Jones trio provided background music and guests bid for unique items at the silent auction. One guest took home a bottle of 1955 port with their winning big!

Thank you to everyone that joined us for this wonderful evening and to our sponsors for helping us make it happen. Next year we'll celebrate our 10th Anniversary, so be sure to buy your tickets nice and early again.

Trailers Leading the Way

2011-10-27T11:52:00.000-05:00

With so many food trucks in Austin, it’s hard to make the rounds and get a sampling from all over the city… or is it? Not when it’s Gypsy Picnic weekend! For the second straight year, my husband Morgan and I got there when it opened to have first dibs on all the trailers. However, unlike last year’s approach to try something from every single trailer (at which we failed miserably when trailers ran out of food and lines were hours long), this year’s approach involved sampling food from trailers we haven’t yet tried. Gordough’s, you were so tempting, but rules are rules.

Right off the bat, we tried some deliciously spicy vegetarian eats from Conscious Cravings and then downed a hot and crispy slice from Spartan Pizza. As a native Chicagoan, I’ve been on a quest for great thin crust pizza here in Austin and this was a shining light of hope – I’ll definitely be headed back to Spartan soon. We walked around a little more, found one trailer that was already hopelessly struggling to keep up 15 minutes after opening and wondered if there would be a repeat of last year, with hungry attendees hopelessly wandering in search of anything to eat. But with the festival more spread out this year, Gypsy Picnic seemed to avoid many of the problems it faced in its inaugural year, and many happy GP-goers got plenty to eat.

Other highlights? Crispy, straight-out-of-the-fryer eggs rolls from Fresh Off The Truck were one of my favorites while Morgan enjoyed deep fried steak mac n’ cheese from Trey’s Cuisine. It was most definitely as sinful as it sounds. To make up for it, I had a bright, fresh, and delicious mini O.G. from Blenders and Bowls. What’s that, you ask? Blended acai topped with fresh fruit, hemp granola, and Round Rock honey. That’s healthy, right? With some other less memorable stops in between, we wrapped up our gorging with Coolhaus ice cream sandwiches. Dirty Mint Chip sandwiched between Chocolate cookies and Salted Caramel between Chocolate Chip Cookies – it’s hard to go wrong. I even checked out their website and saw a Brown Butter with Candied Bacon ice cream – yes, please!

This year’s Gypsy Picnic was certainly an improvement over last year and I was happy to find some new trailers to frequent. Ready for Gypsy Picnic 2012? You bet I am!

Written by Becka Brown, Community Relations Director

Chef's Under Fire Finals

2011-10-24T09:19:00.000-05:00

We were very excited about the opportunity to volunteer at Chefs Under Fire 2011 Finals, that occurred this past weekend at the AT&T Executive Education and Conference Center. Created by Diane Dixon of the Keeper Collection, this event has quickly become a foodie favorite in Austin. We welcomed guests to this great event, helped register them and sent them on their way into the pre-tasting. There, they could watch the chefs prepare dishes, try various wines, and sample some outstanding lobster bisque and pork belly created by Executive Chef Josh Watkins of The Carillon. Yum!

Chefs had a limited time to prepare a dish including potatoes, beets, green onion, and Longhorn beef. Each chef introduced his dish to the celebrity judges, who included Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun. Also in attendance to talk about the wines was Devon Broglie, Master Sommelier and Global Buyer at Whole Foods Market.

Guests were seated in the large ballroom after the testing, and were presented with the three different dishes. The event was incredibly interactive as guests were able to vote for their Fan Favorite via Twitter, and appear on a live Twitter feed. The Judge’s pick was Chef Harold Wong, but Chef Daniel Valenzuela pleased our palettes with his dish, and won Fan Favorite. Between the cook-off, the delectable dishes, and various wines and cheeses, the event was fun for all!

2011-10-17T10:54:00.000-05:00

The Wine & Food Foundation team were very excited to see the chef-off between Shawn Cirkiel of Parkside and Paul Peterson of Vivo Lake Creek, hosted by Top Chef judge Gail Simmons! Sponsored by Target on a parking lot at 4th and Congress streets, the event was a fun way to enjoy the weather and see some great cooking with fresh ingredients.

Chef Cirkiel cooked up a halibut with a carrot sauce that smelled fabulous, while Chef Peterson made pork accompanied by a guacamole with tomato and pineapple. With the help of an audience member, the chefs had 20 minutes to create their dishes. Meanwhile, Simmons talked about some of her foodie faves. In the end, Simmons appreciated Chef Peterson’s Tex-Mex flare, and announced him winner of the chef-off.

After the event, our Community Relations Director Becka Brown took a photo with Simmons and spoke about the Foundation. Hopefully we will be seeing her at an event soon! It was wonderful to watch both chefs compete, create incredible food, and we can’t wait to see more of these types of creations at Big Reds & Bubbles on November 17, 2011.

Written by Lauren Brandewie, Foundation Intern

Holiday Preview

2011-10-14T10:19:00.000-05:00

We attended Glazer’s Holiday Tasting event at the Long Center this week, and thoroughly enjoyed meeting distributors, vineyards, and trying some delightful drinks. We spoke with the Lange Twins family winery (who will be at Big Reds & Bubbles!) and particularly enjoyed their 2010 Petite Sirah Petite Verdot. Texas Hills Vineyard featured their Kick Butt Cabernet Sauvignon. On a lighter side, Pacific Rim winemakers from Oregon brought sparkling Rieslings that were perfectly light and sweet. The tasting event had tons more to offer, from whiskey to tequila, to 100-calorie margaritas, there will be many drinks to toast to this holiday season!

Written by Lauren Brandewie, Foundation intern

Out and About? You Bet We Are!

2011-09-30T09:41:00.000-05:00

Congrats to many of our Board Members, Partners and Foundation Members for being listed on Michael Barnes prestigious Out & About 500 list.
Food: David Garrido, Susan and Ed Auler, David Bull, Paula Biehler, Shawn Cirkiel, Quincy Erickson, Bryce Gilmore, Jennifer and Marshall Jones (Our Executive Director!!), Cameron Lockley, Rob Moshein, plus Deborah and Larry Peel (Our Chairman!).
Business: Eddie Safady, Wendy Casey Sooch and Nav Sooch
Interactive: David Wyatt
Media: Dave Shaw, George Elliman, Deborah Hamilton-Lynn,
Nightlife: Chad Auler, Becky and Damon Holditch, Sylvia and David Jabour, Kara and Matt Swinney
Style: Rachel Elsberry
Thank you to everyone for their continued support of The Wine & Food Foundation of Texas!

Tour de Vin Recap

2011-09-14T11:39:00.000-05:00

Around the world in one night!

Food was plated, wine was being poured, and Japanese Taiko drummers were performing as guests arrived at the W Hotel on Thursday night for our internationally-inspired wine and food pairing event, Tour de Vin. Featuring 15 Austin restaurants and over 85 wines to taste, the night was sure to please… and that it did!

Guests sampled food inspired by many regions of the world including North America, South America, Spain, France, Italy, Greece, Japan, and Australia, and were able to pair wines (or sakes!) with each tasty bite. But don’t forget the bubbly! A step out on to the second floor terrace on this comfortable summer night revealed champagnes and sparkling wines galore.

A few of the lucky event-goers were also able to sign up for sommelier tours on the terrace led by Gusto Tastings throughout the night. And of course, we couldn’t forget the cigars that were graciously passed out by Heroes & Legacies.

But that’s not all! Surprise entertainment throughout the night included salsa dancing by Dance International and belly dancing from Viviane Bressan. And for those who wanted a souvenir by which to remember their world tour, the silent auction offered dinners, jewelry, gift certificates and of course, wine. A great time was had by all!

Now it’s on to our holiday kickoff, Big Reds & Bubbles. Let the planning begin!

Bill Elsey Named Texas' Best Sommelier

2011-08-22T16:34:00.000-05:00

We had an amazing time at TEXSOM 2011! Three jam packed days of registration, wine education and networking with the best in the wine business. Huge kuddos to James Tidwell MS, CWE, Sommelier at the Four Seasons Resort and Club in La Colinas and Drew Hendricks MS, CWE, Director of Beverage Education for Pappas Restaurants in Houston for leading this outstanding conference filled with a new media symposium and two days of wine seminars. Plus, did you know there was a competition going on as well? 20 individuals were competiting in a rigorous three-part wine examination involving service, blind tasting and theory with the winner, Bill Elsey of Duchman Family Wines announced during Grand Tasting event on Monday evening. It was a fantastic conference and we can't wait for 2012!

TexSom Around the Corner!

2011-08-01T15:55:00.000-05:00

We are gearing up for the 7th Annual Texas Sommelier Conference on August 13-15 at the Four Seasons Resort and Club in Las Colinas, Dallas. Be prepared for two full days of wine seminars led by the world's top experts, followed by a grand tasting of more than 150 world-class wines and small bites by Executive Chef Christof Syre.

Behind the scenes of the conference, the annual Texas' Best Sommelier competition will be taking place, with the winner announced at the Grand Tasting on Monday evening. Each year the winner of the competition is awarded scholarships for professional certification courses.

If you haven't registered for this one-of-a-kind conference be sure to do so soon - tickets are selling fast. http://www.texsom.com/

Cleveland or Bust! By Renee Morgan, 2011 Stephan Pyles Scholarship Winner

2011-07-07T09:41:00.000-05:00

Cleveland ... or bust! By Renee Morgan, 2011 Stephan Pyles Scholarship Winner

What a great time we had in Cleveland! Wait...Cleveland, you say? What’s in Cleveland? How about the Rock and Roll Hall of Fame? Or the Cleveland Browns? Or the Indians for that matter? Or the USS Cod Submarine Memorial?

One of the many perks of winning the 2011 Stephan Pyles Cook-Off Scholarship is the opportunity to travel with Chef Pyles to one of the many events he does throughout the year, and boy did I use the time to pick his brain, as well as that of his Executive Chef, Joel Harrington. I was so honored to accompany Chef Stephan Pyles and some of his staff to Cleveland June 24-25 for the annual 5 Star Sensation, a charity event extraordinaire whose honorary chairperson is none other than Chef Wolfgang Puck! The idea of the event is to bring top chefs and vintners to Cleveland for a magical night of culinary extravagance to raise money for the cancer hospital. In addition to the opportunity to meet and do tastings with some of the nations top chefs, such as Wolfgang Puck, Francois Paynard, Lydia Shire, Paul Prudhomme, Michael Symon, one of my favorite vintners, Dr. Ernest Loosen and of course, the great Stephan Pyles, I was so pleased to be even a small part of working to benefit this charity, having lost my own dear mother to brain cancer some years ago.

Let me set the scene for you...we arrived late in the afternoon on Friday and were immediately whisked away to the gorgeous Carr estate for a reception and dinner honoring the chefs and vintners who are there to give so generously of their time, talents and resources. We were treated to a lavish cocktail reception, followed by dinner, a live band to serenading us and an extensive fireworks show. Apparently, Mr. Carr loves fireworks and put on the show himself, with a little help from the Cleveland fire department. This was the first moment I realized just what a great trip this was going to be. Chef Puck addressed the audience and announced that year’s event raised close to 2 million dollars so far to assist the cancer center, which is one of the best in the country. He also announced that in an effort to make hospital food choices better, he is partnering with the Cleveland hospital to open the first Wolfgang Puck Bistro and the grand opening/ribbon cutting would be held the next day! How cool is that?

The big event is the next evening and I still had no idea what to expect. Preparations have all been done at the Cleveland Browns Stadium, who have generously donated the use of the stadium kitchens for the visiting chefs. The event was held on the grounds of a local college and I am told by the event organizer that local foodies and Cleveland society look forward to the 5 Star Sensation all year. The event spans the space of 3 huge tents, all decorated in cheerful orange and hot pink satins, and features a band, dance floor, silent auction, as well as, dining tables that organizations have paid thousands to sit at. Each chef and vintner, has their own booth with glassware, china, silver, cooking equipment and so on. Chefs, cooks and staff are working furiously to get set up and get food ready to serve. All have brought their best. Chef Joel tells me we are to serve up to 2000 that evening! As the event begins, swarms of people arrive, dressed, as they say, to the nines! Service has begun! We are serving an almond gazpacho, with vanilla roasted fennel, lobster ceviche and Champagne grapes, and Texas goat cheese and short-rib tamale with oxtail and Texas peach and arugula salad. It is amazing and people are coming back time and again for more! About halfway through service, Chef Joel graciously suggested I take a “walkabout” to see what everyone was doing. An awesome opportunity! I talked with many of the chefs, tasted their food, listened to good advice and received invitations from several chefs to contact them when I’m done with school! Never one to miss out, I took pictures with each of them...I plan to send them a copy of the picture with my resume!

That night, there was an after-party at the famous Lola Bistro and Wine Bar. I’d read about Lola in The Soul of a Chef by Michael Ruhlman, so it was exciting to experience it live! The next day, it was all over and time to leave but I carry the sights, smells and experience with me always. Many thanks and a debt of gratitude to the Wine and Food Foundation of Texas, Jennifer Grathwohl, Chef Stephan Pyles, Chef Joel Harrington and Lisa Moore for their tireless efforts and for making this priceless experience possible for me.

P.S. - I’ll be on externship at America’s Test Kitchen in Boston for the next three months. Be sure to watch for more updates and pictures!

Susan Tran Named Winner of the 4th Annual Pastry Competition

2011-05-23T11:31:00.000-05:00

Congratulations to Susan Tran of Le Cordon Bleu College of Culinary Arts in Austin for taking home the top prize of $5,000 in the 4th Annual Pastry Competition. The two runners-up, Andrea Morgan and Lauren Ortiz took home $1,000 each. Choosing the winner was a tough decision for our three judges led by Chef Mark Paul of Wink Restaurant, Pat Sharpe of Texas Monthly Magazine and Chef Almar Alcocer of El Chile Restaurant as all three contestants showed off amazing skill and talent!

4th Annual Pastry Competition

2011-05-20T13:33:00.000-05:00

Three students will battle it out this weekend competing in the 4th Annual Pastry Competition at Le Cordon Bleu Austin! Each finalist will be creating a compossed dessert, traditional Texas dessert (this year Tres Leches), a standard technique dessert, mignardises plate and basic yeast bread to showcase their skills.

Swing on by Le Cordon Bleu this Sunday from 11:30am - 2:30pm to watch the competition and see who gets crowned the winner!

Cowboys+Gauchos

2011-05-12T12:43:00.000-05:00

We’re kickin’ up our boots and gearing up for The Wine & Food Foundation’s first-ever Cowboys + Gauchos! It’s sure to be a rip roarin’ good time showcasing Texas and South American BBQ and wine, so mount your caballo and mosey your way down to famed Salt Lick PAVILION to join us on May 15^th at Noon.

We’ll be chowing down on the fare of cowboys and gauchos provided by local favorites La Sombra Bar & Grill, Fogo de Chao, Fleming's Steakhouse, Cafe Josie, Judges' Hill Restaurant & Bar, Pit Master Arturo Ramirez, and Wild Bubba's Wild Game Grill, in addition to the Salt Lick BBQ. Delysia Chocolatier will also be tantalizing our senses with wine-infused truffles – yum!

But don’t forget the wine! We’ll be serving up whites and reds from Texas and South American producers Fall Creek Vineyards, Duchman Family Winery, Llano Estacado Winery, McPherson Cellars, Stone House Vineyards, Lapostolle, Terrazas de los Andes, Fin del Mundo, and RJ Viñedos. Austin’s own Thirsty Planet Brewing will be providing ice cold beer as well!

The Spirit of Flamenco performers will be there dancing and clapping a passionate rhythm and The Alvin Crow Band will provide boot scootin’ country tunes throughout the event. Cowboys + Gauchos is a not-to-be-missed event; can’t wait to see you there!

26th Annual Rare & Fine Wine Auction Raises Over $300,000

2011-04-19T09:21:00.015-05:00

The 26th Annual Rare & Fine Wine Auction held at the Four Seasons Hotel Austin was an exciting and fun-filled evening! We raised over $300,000!
Special thanks to Twin Liquors, Republic National Distributing Company, Retour Wines and Sokol Blosser. Some great looking lots that were up for auction and the crowd was eager to start bidding! Thanks to our Auctioneers Harvey Kronberg, Doyle Fellers and Kevin Patterson.

Huge thanks to our models for working the runway and helping us out all night!

High bidders were treated with champagne at their table.

Thank you to everyone that attended and made this event another success for The Wine & Food Foundation of Texas!

New Lots Announced for the 26th Annual Rare & Fine Wine Auction!

2011-03-14T14:47:00.000-05:00

The excitement is building as we ramp up to the 26th Annual Rare & Fine Wine Auction! We're happy to announce some more exceptional items that will be up for auction at this always-outstanding event!

“A Seat at The Table” - 16 of the rarest wines from 8 Auction Committee Members’ personal collections, Chef Mark Paul of Wink, and a beautiful Lady Bird Lake view. Only 8 seats will be on the auction block for this incredible wine experience.
Chuck Wagner’s Caymus Special Selection has been the benchmark California cabernet for over 3 decades, and we have a Salmanazar (9 liters) of the 2008 Caymus SS Cabernet Sauvignon! That’s a case of Caymus in 1 bottle! $3,500 Estimated Value
2 Nights for 2 people in Siena, Italy at the San Felice Holiday House Le Bonce with a tour of the winery and a personal tasting. This wonderful package comes with a 5 liter of 2006 San Felice Chianti Classico to get in the spirit!

Don't miss out on the opportunity to place the winning bid on these impressive lots. Reserve your seat today to be part of an evening full of festivities, food, and of course, wine!

Rare & Fine Wine Auction Tickets Available For Purchase!

2011-03-01T08:34:00.000-06:00

Saturday, April 16, 2011

The Four Seasons Hotel Austin
$250 per person / $2,500 table (of 12)

Join us for one of our signature events - the 26th Annual Rare & Fine Wine Auction! Festivities begin at 6pm with a champagne reception and silent auction debut. At 7pm, guests are treated to an array of fine wines as well as a decadent buffet of heavy hors d’oeuvres prepared by Executive Chef Elmar Prambs of the Four Seasons Hotel. Then the fun begins!! Starting at 7:30pm, the boisterous, fast-paced and always competitive Auction will begin with more than 100 exceptionally rare and collectable wine lots up for bid.

Featured Lots for 2011:

3 bottles (.750 liter) of 2007 Screaming Eagle Cabernet Sauvignon in the wooden box, 100 point rating by Robert Parker; $7,500 Estimated Value
The wine dinner in the Larry Peel Wine Cellar is always a success and is back on the auction block this year. Winners of that lot are treated to a dinner prepared by Executive Chef Elmar Prambs of the Four Seasons, paired with fine wine from Peel’s Cellar while surrounded by over 5,000 bottles of rare and fine wine in the rustic yet charming cellar; $4,000 Estimated Value
One Imperial (6 liter bottle) 2007 Shafer Hillside Select Cabernet Sauvignon, 98+ rating by Robert Parker; $2,500 Estimated Value

Join us for an incredible and memorable evening...

Featured Lots for the 26th Annual Rare & Fine Wine Auction

2011-02-17T09:42:00.003-06:00

The 26th Annual Rare & Fine Wine Auction is really living up to its reputation this year! The Foundation is proud to present three bottles of the 2007 Screaming Eagle Cabernet Savignon. Screaming Eagle is the finest & rarest collectible collectible Cult Cabernet in the world. Only a few precious bottles exist and are selling as high as $3,500 in some parts of the country. Robert Parker rated it 100 points and calls it "the most profound Screaming Eagle since the 2002 and 1997". A bottle of the 2007 Screaming Eagle is a must-have for the wine collector.

Also on the Auction block is a Private Wine Tasting for 6 at Joseph Phelps Vineyards. Six guests will enjoy a unique visit to the Joselph Phelps Vineyards for a private, high-end tasting (typically reserved for Phelps preferred members). The tasting will feature a selection of their current releases including their flagship wine, Insignia. Since the release of the 1990 vintage, Insignia has been produced estate-grown grapes from two of the most desirable sources for Cabernet Savignon, Rutherford Bench and the Stags Leap District.

Join us on Saturday, April 16th to see these items (and many other greats) up for Auction!

26th Annual Rare & Fine Wine Auction

2011-01-27T14:49:00.000-06:00

Mark your calendars! The 26th Annual Rare & Fine Wine Auction is set for Saturday, April 16 at The Four Seasons Hotel in Austin. Auction festivities will begin at 6 pm with a Champage reception and silent auction debut. At 6:45pm guests will be treated to an array of fine wines as well as a heavy buffett of hors d'oeuvres by Executive Chef Elmar Prambs. At 7:30pm the loud, fast-paced and always competitive auction of more than 100 rare and collectable wine lots will begin. We hope that you can join us for an evening of spectacular wine and fun-filled memories.

Sipping and Savoring All Around Town

2011-01-24T16:16:00.000-06:00

Only a few days left to Sip & Savor Austin a city-wide food and drink celebration with one goal
benefitting The Wine & Food Foundation of Texas. So far between the staff and interns we've visited NoRTH, urban an american grill, Jo's Downtown, El Arbol, Judge's at Mansion Hill, Sagra and Whole Foods! But there are so many other fantastic restaurants offering deals that we're sure to stay busy the next few days.
To see all special, menus and events - visit http://www.sipandsavoraustin.com/. Let us know where you'll be Sipping and Savoring and hopefully we can meet up!

2011-01-10T15:13:00.003-06:00

The Wine & Food Foundation of Texas is thrilled to be selected as the 2011 beneficiary of Sip & Savor Austin - a city-wide food and drink celebration with one goal – to get the most “people in the door” of participating restaurants and bars, surpassing any food and drink event in the city.

Sip & Savor Austin is a 2-week event from January 16-30, 2011 featuring a variety of venues including Max's Wine Dive (Foundation Community Partner!), Whole Foods Market, Urban at The Westin, The Carillon, Paggi House, La Sombra, III Forks and many, many more!

To see all special, menus and events - visit http://www.sipandsavoraustin.com/. Let us know where you'll be Sipping and Savoring - we'd love to join you!

Texas Culinary Students - We Challenge You!

2011-01-07T16:12:00.000-06:00

We are now accepting applications for the 11th Annual Stephan Pyles Culinary Scholarship Cook-Off which will take place on Saturday, April 2 and Sunday, April 3 at the Le Cordon Bleu College of Culinary Arts in Austin.

THE CHALLENGE:

Open to all currently enrolled culinary students throughout Texas, the scholarship challenges students to create a unique three-course meal utilizing a predetermined ‘basket of food’ containing many Texas food products. The competition consists of two phases:

Phase One is the application phase, whereby menus and application packets are submitted. Entries are then blindly evaluated by an expert panel of The Wine & Food Foundation of Texas judges. Ten participants are blindly selected and sent to Chef Pyles for final evaluation. Chef Pyles then blindly selects the final three contestants.
Phase Two consists of the actual cook-off event whereby three finalists will be competing for two days by cooking and serving their menus to a panel of culinary experts (through a blind tasting).

THE REWARD:

In addition to capturing the glory of being the 2011 Stephan Pyles Scholarship winner, the grand prize is a $15,000.00 scholarship made payable to the winner’s school. The winner also have the opportunity to travel with Chef Pyles to a celebrity chef fundraising event in Los Angeles and the opportunity to present a course at the Stephan Pyles Annual Celebrity Chef Dinner & Live Wine Auction in November in Dallas.

The two remaining finalists will each receive $1,000.00 scholarships made payable to their respective schools.

Download an application here. The deadline to submit your application is 5pm on Friday, February 11, 2011.

About the Scholarship:

Named for Texas culinary legend Chef Stephan Pyles, known as one of the founding fathers of Southwestern cuisine, the Stephan Pyles Culinary Scholarship is a tribute to his remarkable contribution to the culinary arts in Texas. This scholarship is one of the many ways in which The Wine & Food Foundation of Texas fulfills its mission of providing education and research in the culinary and viticulture arts.

This scholarship challenge fosters the drive, passion and imagination in student chefs, thus furthering Texas’ great culinary legacy. It is challenging, demanding and requires skill, imagination and drive. The competition is rotated between culinary schools throughout the state and is judged by a number of Texas chefs and culinary experts each year, including Chef Pyles.

GOOD LUCK!

2011 = Even More Wine & Food Fun

2011-01-04T08:44:00.000-06:00

Happy New Year wine and food enthusiasts! Hopefully you enjoyed some tasty bubbly on New Years Eve and are ready to tackle 2011 with gusto like us here at The Foundation.

We've got a busy start to the year with an Argentinean dinner pairing at La Sombra (February 2), Zinfandel Grand Tasting (March 6), Annual Stephan Pyles Scholarship Cook-Off (April 2-3) and the always fabulous Rare & Fine Wine Auction (April 16). Plus, we're working on some new, exciting events that celebrate and highlight what we love...wine and food! Stay tuned...

Searching for wine? There's an app for that....

2010-12-24T08:50:00.000-06:00

Need a little help choosing a wine? Check out some of these apps to make your decision a little easier!

Wine Spector VINTAGECHART+: This app is designed to quickly select a great bottle of wine from a reliable vintage. Plus, it's free to download!

Hello Vino: Great for the beginner wine consumer, this app offers recommendations of wine to pair with food, wine gifts and suggestions based on personal taste preferences.

Wine Snob: This app allows the user to track and rate the wines you drink, while also suggesting wines you might like. Bonus - letting the user choose from tasting words.

DRYNC: For the more advanced wine consumer, this app allows you to keep track of wines you've drunk, the wines you own and wines you'd like to add to your cellar. If there is a wine that you've been coveting, it also allows you to the opportunity to purchase it.

Hopefully we've made wine shopping a little easier for you this holiday season! Have a wonderful holiday and Happy New Year!

Austin's Growing Food Scene

2010-12-13T14:48:00.001-06:00

It's an extra exciting time for the food scene of Austin with great new restaurants that have recently opened and will be opening in the coming weeks.

Last week's opening of the W Hotel dominated the news - including coverage of their restaurant, Trace. Trace is a contemporary, sophisticated restaurant featuring an American menu created by Chef Paul Hargrove and Pastry Chef Janina Amezuca.

Soleil, the newest expansion by The Oasis is gathering a lot of attention - including an article featured in The New York Times by Pat Sharpe of Texas Monthly. Chef Robert Del Grande has put together Mediterranean menu with a large raw bar.

Curious to what's been building on West 6th? The new addition to the neighborhood is Haddingtons, an American tavern that is sure to fit in perfectly. Haddingtons is a project of Michael Polumbo of Mulberry, with Chef Zack Northcutt also involved.

We were lucky to have a sneak peek and private tour of Chef David Bull's new projects: the an upscale restaurant, Congress and casual spot Second at Congress both located on the ground floor of the Austonian. The interior of the restaurants is stunning, with a creative use of textures and recycled products.

We can't forget The Backspace, Vince Young's Steakhouse and recently HopDoddy. Check back as we're sure to be visiting them all very soon!

Backspace Opening Sunday

2010-12-08T13:20:00.004-06:00

Backspace is sure to be the new “hot” space off 6^th Street. Local favorite Chef Shawn Cirkiel of Parkside is opening a new pizza and small plate restaurant. The WFFT staff were invited to sample the new menu last night and we can assure you, Chef Shawn Cirkiel has created another hit.

The menu is broken down into the following sections: antipasti, carne, formaggi, insalate, pizze, add-ons and dolci (translation: appetizers, meats, cheeses, salads, pizzas, add-ons and dessert). The cozy, quaint spaces features a long center bar for seating as well as bench seating along the walls. Behind the bar the beautiful brick wood-fired pizza oven is used for creating the delicious pizzas such as Bianca (arugula, mozzarella, ricotta, pecarino) or the tasty combination of fennel sausage, mozzarella, roasted red peppers, garlic and parmesan. We can’t even begin to tell you about the homemade pizza crust….wow.

Antipasti plates include swiss chard with apples, raisins and garlic, braised cardoons (described to us as “celery on steroids”) with carrot, white wine and olive oil or lamb meatballs with stewed tomatoes, bread crumbs and peccarino romano. If you’re looking for something even smaller to sample, they offer meats and cheeses including prosciutto, mortadella, coppa, gorgonzola (so creamy and delicious!), robiola, and piave vecchio. Are you hungry yet?

Their wine menu features 10 white wines, 6 sparklings, 3 roses and 24 reds ranging from $7 a glass to bottles starting at $24. Be sure to check out Backspace opening this Sunday - www.thebackspace-austin.com.

Eat Local Week

2010-12-06T14:13:00.002-06:00

Eat Local Week, is a fundraising week long event for Edible Austin, celebrating the abundance of local food and to raise money for Urban Roots, a youth development program that uses sustainable agriculture as a means to transform the lives of young people and to increase the access of healthy food in Austin. This season farm interns have raised over 25,136 pounds of produce —donating 40% of that to hunger relief and selling 60% at farmers' markets and farm stands run by the farm interns.

We suggest supporting two of our Community Partners, who are participating in Eat Local Week - Uchi and Uchiko. Eat Local Week ends December 11, 2010.

Two Great Events This Weekend

2010-11-30T14:31:00.004-06:00

Food and wine lovers, we've come across two fantastic events this weekend - Chefs for Farmers in Fort Worth and Wine & Swine in Austin.

Chefs for Farmers:
This popular dinner will take over the newest location of Times Ten Cellars and host a communal table dinner for 135 guests. Those lucky guests will enjoy six plated courses from top local chefs who source and support local farmers through their own kitchens and menus. The evening will end with a second stop via complementary shuttle service where Rancher Jim Lane will host a bonfire and marshmallow roast at J Bar L Ranch, a working cutting horse ranch, complete with live music under the stars. Tickets $150 per person.

For more information, visit www.chefsforfarmers.com.

Wine & Swine Culinary Weekend:
In this three-day tribute to all things pork, Central Texas food and wine lovers will enjoy great wines, amazing chefs & plenty o’ pig.

The AT&T Executive Education and Conference Center at the University of Texas will be the Wine & Swine Culinary Weekend headquarters and will host the Pork & Cork – A Pig Perfect Wine Tasting on Friday, December 3 (tickets $65 per person), and the Wine & Swine – Sip, Swirl and Squeal Wine Seminar on Saturday, December 4 (tickets $45 per person).

The culminating weekend event is the Texas Hill Country Pig Roast with eight chefs preparing eight whole pigs in their own unique culinary styles. Live music, craft beer and wine tastings will be a part of the outdoor pig party to be held at the Bridges Ranch in Driftwood, about 25 minutes outside of Austin (tickets $35 per person).

For more information on this event, visit www.texaswineandfood.org.

Dazzling Evening of Big Reds & Bubbles

2010-11-19T14:55:00.006-06:00

The 8th Annual Big Reds & Bubbles was a dazzling evening of big reds and bubbles paired with incredible food...for a fantastic kick-off to the holiday season.

Guests were greeted with glasses of champagne as they arrived onto the second floor of the gorgeous Driskill Hotel before exploring 20 different food stations and 4 wine/champagne stations with over 100 bottles to sample! Menu items included Wild Boar salpicon, Nantucket Bay Scallops with Shaved Raw Artichokes and Truffle Puree or Spinach & Gorgonzola Ravioli with Queso. After filling up with dinner, guests headed to the "Bubble Lounge" filled with champagnes and desserts such as El Rey Dark Chocolate Trufle Beignets, Vanilla Bean Cake Balls and Rose Champagne gelee.

Thank you to everyone that joined us for a fantastic evening of food and wine - we are already dreaming up big ideas for 2011!

And a very big thank you to our partners and sponsors: Glazer's, Tribeza, The Driskill Hotel, Twin Liquors, Marquee Rentals, Ilios Lighting, Angela Lozano Photography, Kevin Ahart Trio, 1886 Café & Bakery, Andiamo Ristorante, Antonelli's Cheese Shop, Austin Cake Ball, The Carillon, Cuvee Coffee, The Driskill Grill, Eddie V's, El Arbol, Fete Accompli, Garrido's, Jack Allen's Kitchen, Le Cordon Bleu + Jei Grimes, Max's Wine Dive, Moonshine Patio Bar & Grill, Paggi House, Ruth's Chris Steakhouse, StrEAT, Truluck's and Wink Restaurant.

8th Annual Big Reds & Bubbles Next Week!

2010-11-12T14:42:00.003-06:00

The 8th Annual Big Reds & Bubbles is set for Thursday, November 18 at the historic Driskill Hotel. If you haven't attended this event, you are truly missing out on an signature Foundation celebration.

We'll be featuring over 100 champagnes and red wines, as well as 20 fabulous Austin chefs showcasing their talent throughout the entire 2nd floor. Who do you ask? Here's the all-star line-up: 1886 Café & Bakery, Andiamo Ristorante, Antonelli's Cheese Shop, Austin Cake Ball, The Carillon, Cuvee Coffee, The Driskill Grill, Eddie V's, El Arbol, Fete Accompli, Garrido's, Jack Allen's Kitchen, Le Cordon Bleu, Max's Wine Dive, Moonshine Patio Bar & Grill, Paggi House, Ruth's Chris Steakhouse, StrEAT, Truluck's and Wink Restaurant. Wow.

The Kevin Ahart Trio will be performing and we've got some fabulous items lined up for our silent auction. What's even better this year - if you sample a wine or champagne that you fall in love with - you'll have the opportunity to purchase that bottle because Twin Liquors will be taking orders during the event. You won't have to try and remember weeks later when you're searching down every aisle looking for "that one" at Big Reds & Bubbles!

We hope that you can join us for a wonderful evening of Wine AND Food. Sounds just about right for The Wine and Food Foundation of Texas, huh?

11th Annual Stephan Pyles Celebrity Chef Dinner A Success!

2010-11-09T09:06:00.005-06:00

What an evening! The 11th annual Stephan Pyles Celebrity Chef Dinner and Live Wine Auction was another stellar evening of delicious food and wine followed by an exciting Live Auction.

Guests enjoyed six courses, each prepared by a different Celebrity chef, paired with a wine. As guests arrived, they were presented with three different appetizers created by the 2010 Stephan Pyles Culinary Scholarship Winner, Keith Hildebrant (Le Cordon Bleu College of Culinary Arts, Austin). Keith prepared a Texas Quail Breast with Kaffir Lime Aioli wrapped with Fresh (made from scratch) Ramen Noodle, Daube of Oxtail Dumpling with Orange Gastrique and Goat Cheese Panna Cottta with Roasted Beets and Arugula. Complimented by Gruet Sparkling champagne, guests were off to a delicious start.

Shortly after finding their seats, guests were then treated to the following outstanding menu:

First Course: Hirame Dry Miso and Tuna Tataki with Cilantro Dressing by Matt Raso (Nobu Dallas) with a 2009 Sokol Blosser Pinot Gris.
Second Course: Maine Diver Scallop with Sea Urchin, Celery Roote and Beech Mushroom by Blaine Staniford (GRACE, Fort Worth) with a 2010 Cape Classic Indaba Chenin Blanc
Third Course: Duck Cavatelli, Swiss Chard and Shaved Foie Gras by Jeff Harris (CRAFT, Dallas) with Ambiente's 2006 Opolo Grand Rouge
Fourth Course: Pork Jowl Bacon and Half Sour Cucumber Salad with Sweet Chili, Mustard and Molasses by Tim Byres (SMOKE, Dallas) and a 2008 Planata Cerasuolo di Vittoria
Fifth Course: Portuguese-Spiced cap of Ribeye with Kale-Bacon Polenta Cake, Caramelized Pearl Onions and Cinnamon-Apple Chutney by Matt McCallister and Stephan Pyles (Stephan Pyles, Dallas) paired with a 2007 Chamisal Vineyards Estate Pinot Noir
Sixth Course: Persimmon Pudding, Brown Butter Chestnut, Membrillo and Citrus-Butternut Squash Spoon by Katherine Clapner (Dude, Sweet Chocolate, Dallas).

After being wined and dined, the guests were ready to bid away toraise money for the 2011 Stephan Pyles Culinary Scholarship fund. Items included hard-to-find wine, Vineyard Tour and Tastings, and an opportunity to have all the Celebrity Chefs of the evening come to your home and serve dinner for 8 people. The Live Auction was a success, raising over $15,000 for the 2011 scholarship!

Thank you to everyone that joined us for this magical evening and to our sponsors Central Market and South Texas Money Management for helping make this evening possible.

11th Annual Stephan Pyles Celebrity Chef Dinner

2010-11-01T10:33:00.005-05:00

Let’s take a trip to Dallas! The annual Stephan Pyles Celebrity Chef Dinner and Live Wine Auction is set for this Sunday, November 7 – and this is not an event you want to miss.

Guests will enjoy six courses, each prepared by a different Celebrity chef, paired with a delicious wine. This year, Celebrity chefs include 2010 scholarship winner Keith Hildebrant (Le Cordon Bleu College of Culinary Arts, Austin), Jeff Harris (Craft), Matt Raso (Nobu), Blaine Staniford (Grace, Fort Worth), Tim Byres (Smoke), Katherine Clapner (Dude Sweet Chocolate) and of course, chef Pyles. The evening will start with a champagne reception at 6pm, before moving onto dinner and the live wine auction at 7pm.

Besides delicious dinner and wonderful wine, the evening helps raise funds for the Stephan Pyles Culinary Scholarship that is awarded to a Texas culinary student each year.

Tickets are $150 and space is extremely limited. Sign up here: www.winefoodfoundation.org.

Our Insatiable Appetite for Austin Food Trailers

2010-07-21T15:59:00.011-05:00

Food trailers are one of many contemporary food trends and Austin, not surprisingly, is setting the pace with an impressive list of trailers, trucks, vans, and even double decker buses that offer delicious, affordable, and innovative food and drink. We've compiled a short list of some of the handiest guides to Austin food trailers. Check 'em out, but be sure to embark on an empty stomach:

Austin Food Carts.com's Mobile Food Cart Trailer Map . Simple, straightforward, comprehensive. Our personal fave.

Austin Chronicle's "What's New on the Local Trailer Cuisine Scene?". A few months old, but still immensely helpful.

Dishola's Tastiest Trailer Fare list. Mouthwatering and specific.

Little Austinite's Trailer Restaurant list. Listed in alpha order and includes operating hours. Delish!

Yelp.com's Austin Trailer Restaurants search. Sure, I'll take a few reviews with my menu, thanks.

Tasting Touring's Tasty Up Trailer Tour. Also several months old, but worth the read. Great stories about each trailer and plenty of supplemental info.

Culture Map Houston's "Hit the Town with a Mother Clucker." A great out-of-town perspective by Joseph Campana.

Mobile Cravings' Austin Street Food list. Offers a picture of each food spot (very helpful) and menu suggestions.

And for the YouTube geeks out there, here's some fun footage from an Austin Food Trailer Crawl, and some additional footage of food carts, including Counter Culture, Sushi A-Go-Go, and ChiLantro. Many more videos available at mobilecravings.com.

Bon Appetit!

Jei Grimes Sweeps 3rd Annual Pastry Competition

2010-05-25T09:46:00.011-05:00

Pastry Competition 2010

One of the ways The Wine & Food Foundation of Texas fosters and challenges new culinary and pastry talent is through competitions and scholarships.

The Annual Pastry Scholarship and Competition, launched three years ago by Quincy Adams Erickson, took place this past weekend at Le Cordon Bleu College of Culinary Arts here in Austin.
This year’s grand prize winner is Jei Grimes from Le Cordon Bleu, Austin who received a $5,000.00 culinary scholarship and will have his recipes featured in the Foundation’s online, interactive cook-book, Plate & Vine®.

The two runners-up, Samantha Wiff, and Susan Gofreed, also from Le Cordon Bleu each carried home $1,000 scholarships. The competition encompassed five different pastry challenges, blindly judged by a panel of experts.

The competition is named each year for a Texas Pastry Chef who has made a significant contribution to Texas’ culinary legacy. This year’s honoree was Pastry Chef Philip Speer at Uchi Austin, following last year’s honoree Naomi Gallego formerly of TRIO at the Four Seasons, and the inaugural year’s honoree, Pastry Chef Mark Chapman of Austin. It was hosted at the Le Cordon Bleu College of Culinary Arts in Austin (formerly Texas Culinary Academy).

Meet Our 2010 Pastry Winner!

Jason (Jei) Grimes is a North Carolina native with 16 years of industry experience prior to any formal training. His love for food and cooking was sparked by his grandmother, who introduced him to the basics of cooking and fine dining at a young age.

“Coming from the mountains of North Carolina I was not exposed to much,” he said, “…my dream now is to open a confectioner’s shop.” On the cusp of graduation, Grimes feels that he has a firm grasp on both the business side and now the formal pastry training to go alongside it.

Following the competition, Grimes prepares to go to work that evening. As he cleans up his kitchen space he pauses, “I still can’t believe it.” But he won’t be much time for celebrating, “Tomorrow I’ll be right back here. That’s what this is about.”

*** NOTE: Recipes will be featured in the Foundation’s celebrity chef online cookbook, Plate & Vine® (www.winefoodcooking.com). WFFT members receive special discount pricing.

MEET OUR HONOREE & JUDGE:

PHILIP SPEER – Uchi, Austin
Speer has been showered with awards and praise locally as well as nationally in Bon Appétit, Cooks Illustrated, and USA Today. He appeared as a judge on the Food Network's "Throwdown with Bobby Flay" as well as part of Chef Tyson Cole's team that competed on the Food Network's "Iron Chef America." Most recently, Speer was named a James Beard Award semi-finalist in the overall pastry chef category.

WFFT PASTRY SCHOLARSHIP FINALISTS:

SUSAN GOFREED & SAMANTHA WIFF
(Le Cordon Blue College of Culinary Arts in Austin students).

WFFT JUDGES & CHAIRS:
Quincy Adams Erickson – Fête Accompli
Aimee Olson – Le Cordon Bleu College of Culinary Arts, Austin
Pat Sharpe – Executive Editor and Food Editor, Texas Monthly

Pastry Scares Me!

2010-05-03T11:40:00.011-05:00

Quincy Adams-Erickson talks about this year's 2010 WFFT Pastry Scholarship Competition

This year will be the third annual Pastry Scholarship Competition, sponsored by The Wine & Food Foundation of Texas and in 2010, honoring a Texas pastry legend, Chef Philip Speer of UCHI.

Frankly, pastry is terrifying. In pastry, you have to measure, in pastry you must be exact, in pastry you may not know you’ve made a mistake until the pastry is completely done. In pastry, little sins reveal themselves when you cut into them or taste them…but not before. In pastry, a lot more can go wrong that cannot be fixed. And to fix probably means to start from scratch – literally – and begin again. Like I said, pastry is terrifying.

While I have been a chef for 25 plus years, what I knew of pastry was very little except what I managed to teach myself. And it was terrifying to me. I could never make a cake that was not leaden. My breads would not rise. I never tried to make a pie. My children would ask my friends to make their birthday cakes.

Speed forward many many years. I am now a graduate of Le Cordon Bleu, in both pastry and cuisine. After nine months with some of the best pastry teachers in the world, I can do pastry. Slap me again, I can do pastry. Amazing. And fun. So much fun.

Inspired by the amazing pastry chefs in Texas, armed with my newfound awareness of these skills and a greater understanding of the daily work and impeccable technique required, I was no longer afraid of pastry. And I thought it was time for a new culinary competition. One that reveals the perseverance, dedication, skills, and hours (months! years!) of practice required to become a pastry chef. I thought it was time to put the spotlight on those people who faced their fears and took on pastry. And Voila, through the generosity of The Wine & Food Foundation of Texas, we are embarking on our third year of competition.

There’s still time! If you’re a pastry student at an accredited culinary school in Texas, we invite you to show us what you’ve got. We’re offering a grand prize of a $5,000 scholarship and the chance to feature your recipes in our Plate & Vine Interactive Cookbook. The two runners-up each receive $1,000 each. Visit http://www.winefoodfoundation.org/pastry and postmark your entries by May 14, 2010. Call 512.327.755 if you have questions. And for everyone else who is still a bit intimidated by pastry, come out on Sunday, May 23^rd, 2010 to help us crown the winner. Photo ops and interviews with the chefs and judges between 11:00 AM and 11:30 AM. Press conference and scholarship winner announced at 2:45 PM.

Cheers!

Chef Quincy Adams-Erickson
Chair, 2010 WFFT Pastry Competition

Rare & Fine Wine Auction Preview

2010-03-15T08:59:00.008-05:00

Largest Auction in the Southwest Celebrates Silver Anniversary

The Wine & Food Foundation's signature event - The Rare & Fine Wine Auction - will take place on Saturday, April 17, 2010 at the Four Seasons Austin. (Tickets and more info by calling 512.327.7555.) This year, the auction celebrates its 25th anniversary with a stellar collection of rare vintage wines, luxury travel packages, private wine dinners, and collectible fine wines.

Here's a sampling of what you'll find on the auction block this year:

Bond 2006 Terroir Portfolio
5 Magnums (1.5 L) one each

2006 Bond Melbury
2006 Bond Quella
2006 Bond St. Eden
2006 Bond Vecina
2006 Bond Pluribus

Estimated Value: $3,500

2007 Pride Mountain Vyds Cabernet Sauvignon
1 Salmanazar (9L) Etched Bottle
Signed by Owner Steve Pride

"With ample structure, blue-black fruit and great aging potential, this phenomenal wine is reminiscent of past vintages of the Pride Mountain Reserve Cabernet. The nose expresses gorgeous flavors of cassis, black raspberry compote, cocoa and blueberry. The mouth is firm yet round, with intense flavors that evolve in the glass and balance the wine's structure."
Rated 90 Robert Parker

Estimated Value: $2,500

"Back Home Again" Dinner for Four at Jerry Jeff & Susan Walker's Home

Take advantage of this rare opportunity to spend an evening with a Texas music legend. Susan and Jerry Jeff Walker welcome you and three friends to their Clarksville home to share a home-cooked meal prepared by their personal chef, excellent wines from the Walker's personal collection, and maybe a little country music, too.

Must be scheduled on a mutually agreed upon date prior to April 30, 2011.

Estimated Value: $3,500

1982 Chateau Mouton-Rothschild Pauillac
1 Bottle (.750 L)

"This wine remains one of the legends of Bordeaux. The creme de cassis, underlying floral note, full-bodied power, extraordinary purity, multi-layered texture, and finish of over a minute are a showcase for what this Chateau accomplished in 1982. The wine is still amazingly youthful, vibrant, and pure. It appears capable of remaining fruity and vibrant in 2082!"
Rated 100 Robert Parker

Estimated Value: $1,500

Stay tuned for more lot previews from this year's Rare & Fine Wine Auction.

Tickets? More Info? Visit us at http://www.winefoodfoundation.org/ or call the office at 512.327.7555.

An Evening with Karen MacNeil

2010-03-10T15:50:00.012-06:00

An Evening with Karen MacNeil
The Carillon hosts exclusive fine wine dinner to benefit Foundation

Austin, Texas (March 1, 2010) - Karen MacNeil, beloved TV personality and author of the popular Wine Bible, is coming to Austin for the 25th Annual Texas Hill Country Wine & Food Festival. Susan and Ed Auler, Founders of the Texas Hill Country Wine & Food Festival, will act as hosts for this dinner, celebrating the Festival’s 25 year anniversary. This exclusive dinner will be held Sunday, April 18th, at 6:30 p.m. at The Carillon in the AT&T Events Center. Proceeds will, in part, benefit The Wine & Food Foundation of Texas.

Only 16 guests will be able to share this memorable evening at the table with Karen, with an outstanding four-course dinner prepared by the Carillon’s acclaimed Executive Chef Josh Watkins.

Reservations (only 16 places/seats are available) are $200/person, including four courses and all wines. Reservations may be made by contacting the Foundation office (512) 327.7555 or pay online by visiting www.winefoodfoundation.org.

MENU

First Course
Warm Artichoke Salad
Fingerling Potatoes, Fennel and Parsley Chips

Second Course
Asparagus Leek Soup
Jonah Crab, Crème Fresh and Lemon Zest

Third Course
Brioche Crusted Rack of Lamb
English Pea Risotto, Whole Grain Mustard, Tomato Confit

Fourth Course
Chocolate Terrine and Lemoncello Gelato
Coriander Cream, Crystallized Cilantro, Caramelized Orange

WINE 101: Brush Up or Send a Friend!

2010-03-04T12:53:00.002-06:00

Sip, Taste, Learn.

Every year, The Wine & Food Foundation offers a series of wine education classes through our 'Foundation Academy' program. Classes vary in subject matter and knowledge level, and occasionally include food pairings.

This spring, we're kicking off the Foundation Academy series with WINE 101. As you might expect, this class is designed for those with limited wine experience. Wine Instructor Brenda Audino of Twin Liquors will lead guests through a fun and interactive (read: drinking!) approach to learning the basics of wine. The class will feature six wines (six different varietals!) and focus on things the wine novice might be interested in learning.

How do I taste wine? What are the aromas and flavors to identify? How do I know what to order at a restaurant or what to pick out for dinner at home? How did I read this wine label? (Yes, there are ways to read wine labels other than determining if they are pretty or not!)

WINE 101 will take place at Twin Liquors Marketplace at Hancock Center (1000 E. 41st Street) on Thursday, March 11th. Hors d'oeuvres will be included. Even if you're a wine pro, we find that there's always something to learn about the complex world of wine. WINE 101 is highly recommended as a gift for clients, customers, friends, and family.

WINE 101 Twin Liquors Marketplace (1000 E. 41st Street) Thursday, March 11, 2010 6:00 PM to 7:30 PM $30 Foundation Members, $40 General Public Tickets at (512) 327.7555 or http://www.winefoodfoundation.org/.

Louis Jadot Burgundy Dinner

2010-02-22T14:17:00.006-06:00

Featuring Jacques Lardiere, Director of Winemaking
Mirabelle Restaurant, Austin
Wednesday, March 3, 7:00 p.m.

The Wine and Food Foundation of Texas invites you to meet one of the most notable winemakers in Burgundy history, Jacques Lardiere, and share a stellar showing of wines and cuisine. The dinner will be held on Wednesday, March 3 at 7:00 p.m, at Mirabelle Restaurant in Austin.

Admission is $85.00 per person, tax and gratuity included. (Please note that refunds are not available.) - CLICK HERE TO SEE MENU AND PURCHASE SEATING

Jacques Lardiere is a legendary Burgundy winemaker for Maison Louis Jadot, one of the most important and famous Burgundy houses.

The Jadot family owns plots in some of the most prestigious vineyards on the Côte de Beaune; holdings were increased to the Côte de Nuits in 1985 with the acquisition of the illustrious Clair Dau estate and Maison Champy in 1989.

Jacques Lardière is Jadot’s technical director and he is a brilliant winemaker always producing pure wines that are expressive of their individual terroirs. For the volume that Jadot produces, from Grand Cru to Bourgogne, the quality level is exceptionally high and the Jadot label is a guarantee of quality and terroir.” Robert Parker

Proceeds from the dinner will support TexSom; the two-day educational conference hosted by the Texas Sommelier Association. Guests will be served by expert Texas sommeliers.

The 2010 Texas Sommelier Association’s annual TexSom conference (for both trade and the general public) will be held August 14th and 15th at the Four Seasons Hotel in Dallas. Visit the Association website http://www.texsom.org/ for upcoming details. Last year over 30 Master Sommeliers attended the conference, providing a broad range of classes and topics.

Red, Red Wine. Stay Close to My Heart.

2010-02-03T09:10:00.009-06:00

February is American Heart Month and in honor of your ticker, The Wine & Food Foundation of Texas is serving up two spectacular classes with heart-related themes.

First, join us this coming Tuesday, February 9th for TEAM CUISINE: Cupid in the Kitchen. Food plus wine equals love, right? This class takes place in one of Texas Culinary Academy's state of the art kitchens and is instructed by Chef Kevin Quinn. Team Cuisine offers a hands-on opportunity to cook in a fun, small group setting. In honor of Valentine's Day, Chef Quinn will take a few cues from Cupid, helping participants prepare a few recipes that are perfect for this romantic holiday. (Class attendees are not required to prepare the entire menu!)

Chef Quinn will be joined by TCA Wine Instructor Jane Nickles, who will discuss a few featured wines that are guaranteed to get you in the mood for romance! Among the wine picks is a Graham Beck Brut from South Africa and a Mud House Pinot Noir from New Zealand. As for food, Chef Quinn will be helping guests serve Pan Seared Strip Steak (heart healthy!) and Hearts of Palm Salad.

Cooking not your style? Much prefer to drink wine and have food served to you? No problem. Don't miss our Heart Health for Wine Lovers class on Thursday, February 11th. We are thrilled to be teaming up with Heart Hospital of Austin to present a session on heart health and wine benefits. Cardiologist Earl Dixon, MD, will lead guests through a casual seminar on the links between good heart health and wine drinking. Don't worry. During this class, drinking is definitely permitted and Twin Liquors will be providing some wonderful red wine selections. Light hors d'oeuvres will also be served. This event will take place at Twin Liquors Marketplace at Hancock Center.

For more details on Team Cuisine and Heart Health for Wine Lovers or to purchase tickets, visit The WFFT website here.

Cheers!

25th Annual Rare & Fine Wine Auction is in the Planning!

2010-01-19T20:10:00.005-06:00

The 25th Annual Rare & Fine Wine Auction will be held Saturday, April 17th, 2010 at the Four Seasons Hotel, here in Austin. Planning has been under way since November and the momentum is great! Wines of rare European and California vintages, collectible verticals and large formats are longtime favorites of our guests along with international wine tour vacations, extraordinary tastings and private cellar wine dinners. Several large format bottles have already been offered up by generous donors and these highly coveted wines are guaranteed to heat up the auction block. A 6 liter of 1987 Caymus Cabernet Sauvignon Special Selection and a 9 liter of the recently released 2007 Pride Mountain Cabernet Sauvignon are two lots to look forward to. In addition, Abreu Vineyards has contributed 6 bottles (.750 liter) of the 2000 Abreu Madrona Ranch Cabernet, which Robert Parker has described as “the wine of the vintage” and rated 92.

We will also auction off 6 bottles of the 1994 Opus One in the wooden box, also rated 92 by Robert Parker and contributed by the WFFT past president, Buckner Hightower. The addition of special trips, fine dining restaurant wine pairing dinners and private cellar dinners with extraordinary Chefs, will prove to make our 25th anniversary auction, one of the best yet! More to come!

If you have any questions about the Auction or would like to contribute, please contact Donaji Lira, Wine Auction Director, by phone or email: 512.327.7555 or lira@winefoodfoundation.org

Tour de Vin Video Recap

2009-10-15T10:15:00.002-05:00

Here is a post from a member of the foundation about last week's Tour de Vin. Enjoy!

Last week I had the pleasure of attending the 2009 Tour de Vin. The Wine & Food Foundation of Texas did a fantastic job with a world tour of the finest domestic and international wine and cuisine to be found in Central Texas. We were lucky that the weather cooperated and we didn't have any rain on the rooftop plaza of Whole Foods Market.

I did several quick interviews with some of the chefs who were at the event. In my rush to get to the event, I didn't bring my large memory card so I ran out of space after talking to four chefs. Please excuse the shaky camera and my amateur interviewing skills.

In any case, the event was a lot of fun and I hope to see you at future events from The Wine & Food Foundation of Texas.

Chef Reina Morris from Buenos Aires Café

Chef Mark Strouhal from Kenichi Restarurant

Chef Scott Shoyer from Joe DiMaggio's Italian Chophouse

Chef David Garrido from Garrido's Restaurant

Austin360's coverage of The Tour de Vin at Whole Foods Plaza

2009-10-09T17:36:00.000-05:00

Michael Barnes, Austin American-Statesman's social columnist, covered last night's Tour de Vin. Here is an excerpt from his article:

The Wine and Food Foundation of Texas produces so many delicious events during the course of any given year, they tend to pass by in a blur.

Jonathon Storms and Oliver Everette

For the full Austin360.com article and fantastic pictures of the event read Tour de Vin at Whole Foods Plaza

Tour de Vin - Tonight, October 8th 2009 6:30PM

2009-10-08T11:58:00.002-05:00

Let the globetrotting BEGIN! Tour de Vin is TONIGHT, October 8th and tickets are still on sale!

Call: (512) 327-7555 to purchase or visit www.winefoodfoundation.org

After attending the event tonight, please drop us a comment with your experiences, picture, and videos of the events.

Cheers!

WFFT Blog Launch

2009-09-11T12:04:00.002-05:00

Pinot, barbeque and Texas-style chili; cork vs. screwcaps; how to grill the perfect salmon and…..discuss!

Welcome to The Wine & Food Foundation of Texas blog! Or, in other words; YOUR blog!

Texas’ bold culinary legacy is world renowned. And true to reputation, our chefs continue to forge new terrain. Our grape growers experiment with varietals. The wine industry is exploding and Texas sommeliers are making national headlines. We keep our finger on the proverbial ‘wine and food pulse’ and more importantly - we want to know what you have to say about it.

As a statewide charitable organization we have members, donors, friends and champions from just about every corner in Texas and beyond. Our members are professionals, amateurs, students, enthusiasts, advocates and those who just know what they like. You don’t have to be an expert to blog by any means, just a willingness to share your thoughts, experiences and opinions.

Maybe you discovered the joys of organic gardening this summer. Or perhaps you discovered a gem of a restaurant and you want to share your experience. What’s your favorite meal? What makes your favorite wine your favorite? We want to know.

Our mission is to connect our members and the public with value, creativity and craftsmanship inherently present in culinary and viticulture arts. To that end, this blog is key to our mission. You are helping us forge a new path that helps enlighten and connect people with all things food and wine in an open, respectful (and hopefully exciting) format.

As you’ve probably guessed, the Foundation’s blog will center on wine and food. But, these are by no means exhaustive topics. Both wine and food are deeply engrained in our history, culture, physiology and palates, and as a result, we’ll cover just about every related subject, from farm to table, vineyard to glass.

So pull up a chair and stay awhile. Maybe pour yourself a glass of wine. Read, discuss, challenge and delight us. Make us think, make us question, make us want to know more. We’ll do the same. Cheers to you and as the great chefs say, ‘welcome to our table’.

Rebecca Robinson
Executive Director, The Wine and Food Foundation of Texas