Eight Texas wineries and five Texas chefs will come together to prepare fifteen exceptional wine and food pairings and compete for $5,000 grand prize. It will be a Wine and Food Pairing Competition in grand Texas style when fifteen Texas appellation vintages from eight Texas wineries are matched with the culinary creations of the competing chefs in the inaugural Edible Texas Wine Food Match to be held on Friday, June 3, 2011.
The competition is part of the International Association of Culinary Professionals’ Annual Conference in Austin.
Chefs are required to use as many iconic Texas regional foods as possible in their menus. Their restaurants must be GO TEXAN Restaurants, a program of the Texas Department of Agriculture. Wines must be Texas appellations, meaning the grapes in the wine were grown in Texas and the wine was produced in Texas.
“It’s an issue of terroir, or that sense of place that gives foods and wines grown in a specific location the taste of that place. I like to say that things that grow together, go together,” explained Terry Thompson-Anderson, author and founder of The Texas Food and Wine Gourmet.com and co-presenter of the competition along with Marla Camp, publisher of Edible Austin magazine.
The event takes place at the AT&T Executive Education & Conference Center, Tejas Room on the campus of The University of Texas. Those taking part in the competition are:
· Becker Vineyards, featured in pairing by Chef Patrick James “PJ” Edwards of Bin 555 Restaurant Wine and Bar, San Antonio.
· Flat Creek Estate Winery, featured in pairing by Chef Peter Smith of JW Marriott Hill Country Resort & Spa, San Antonio.
· Fall Creek Vineyards, featured in pairing by Chef David Garrido of Garrido’s Restaurant, Austin.
· Inwood Estates Vineyards, featured in pairing by Chef Kelly Casey of Hudson’s on the Bend.
· Messina Hof Winery & Resort, featured in pairing by Chef Josh Raymer of Navajo Grill and Chef Casey Kelly of Hudson’s on the Bend.
· Perissos Vineyard and Winery, featured in pairing by Chef Josh Raymer of Navajo Grill, Fredericksburg.
· Sister Creek Vineyards, featured in pairing by Chef David Garrido of Garrido’s Restaurant, Austin.
· Stone House Vineyards, featured in pairing by Chef Kelly Casey of Hudson’s on the Bend.
The distinguished judges are: Jacques Pépin, world-renowned chef, television celebrity, cookbook author and culinary educator; Francois Dionot, founder and director of L’Academie de Cuisine; John Besh, chef, restaurateur, cookbook author and television personality; Michael Bauer, executive food and wine editor for the San Francisco Chronicle; and Paula Lambert, cookbook author and founder of The Mozzarella Company.
A Grand Prize of $5000 will be awarded.
Tickets are $100 and available for purchase (and find more event details) on the event website.