A La Carte
"Heard over a glass of wine"
- We hear that Chef Gerry McLoughlin, Corporate Executive Chef of Continental Airlines, is going to be on an upcoming episode of Bravo TV’s “Top Chef.” Chef Jimmy Canora is going to be a celebrity judge (he is one of Continental’s celebrity chefs) along side Anthony Bourdin. The episode will air on September 5th.
- The Lodge at Bayou Bend is no longer in business. We understand that Tilman Fertitta bought the establishment and will make it into a Brenner’s.
- Carmelo Mauro has been named president of the Texas Restaurant Association for 2007-2008. His Italian restaurants in Houston and Austin are favorites to many folks. And now, perhaps after a long wait, you know his last name. Congratulations Carmelo!
Culinary Calendar
"Wine, Cooking, Music and more"
- Don’t miss this year’s 18th Annual Grape Stomp and Harvest Festival at Fall Creek Vineyards in Tow, Texas, on Saturday, August 18 and Saturday, August 25, from 11:00 a.m. to 5:00 p.m. both days. The annual “Grape Stomp” is a traditional favorite; full of fun and activity for all ages. You and the family can enjoy award-winning wine tasting, winery tours, live local music on the vineyard patio, Castle Bounce, hayrides and, of course, the excitement of your own “bare” feet grape stomping, complete with the video playing, in wine barrels, all free of charge.
Bring your appetite as Texas Culinary Academy chefs and students will be offering yummy food selections for lunching while sipping your favorite wines! Food items will be offered at a charge.
You may also make reservations for the two-course cooking demonstration lunches, with seating at 11:30 a.m. or 1:30 p.m., on both Saturdays for $22 per person.
Also, Texas Culinary Academy wine educator and author, Jane Nickles, will entertain and educate you on wine and food pairing (three wines and small tastes to demonstrate specific taste and texture) while you sip your way through her classes from 12:30 p.m. to 1:30 p.m. or 3:30 p.m. to 4:30 p.m., $15 per person, by calling: 325-379-5361.
Partial proceeds from Cooking Demo lunches and patio lunch service benefit the Fall Creek Vineyards scholarship program at the Texas Culinary Academy.
For reservations and more information, call 325-379-3783. Group Reservations (of 12 or more) will receive a discounted rate and be made by calling 325-379-5361. It is suggested that reservations be made as soon as possible. You may also visit Fall Creek’s website at www.fcv.com for additional information.
- Slow Food Houston presents its Sixth Annual “Fig Fest” on Sunday, August 26 from 2 to 5 p.m. at Frank White Photography, 1109 East Freeway (next to Diverse Works). Admission is $25 at the door ($20 for Slow Food members).
Ten popular local chefs will each be given fresh figs and then challenged to create a dish, sweet or savory, to be tasted by all guests. In keeping with the Slow Food philosophy of eating seasonal produce and products, the event is designed to teach us about the healthful benefits and versatility of fresh figs. Participating restaurants include Divino, Café Bohemia, Shade, Jim Manning Catered Affairs, and The Slow Food Chefs. Jazz music will be provided by Guitarboy, Scott Sileo.
This event will include Houston Slow Food Kids, a Slow Food Houston initiative to teach young folks the importance of healthy eating and using fresh, locally grown, seasonal produce. Activities for Houston Slow Food Kids include farm visits, cheese making and cooking lessons. They will serve their own special fig ice cream.
Visit the Slow Food Houston web site at slow food for more information about the Fig Fest and joining Slow Food.
- Our Austin area readers and perhaps others will want to take note of Flat Creek Estate’s first cooking class at the winery on Thursday, September 6 with Chef Heidi Wittenborn. The “Kicking Up Steak and Potatoes” class will teach you how to make your Texas-style dinner exciting again. The class begins at 6:30 p.m. and will cost $50 perperson. Included are the recipes, a glass of wine and a light dinner.
As a follow-up, you may wish to focus on “Exploring Olive Oil” taught by Jane King on Sunday, September 16 at noon. In this class, you will be introduced to the world of high-end olive oils. You will taste and compare six oils from different parts of the world and explore the many ways to use them. After the tasting, Jane will create an appetizer and salad for you to enjoy. Olive oil cake and a glass of Flat Creek wine will round out the experience. Class will be $45 per person and includes the lesson, a glass of your favorite Flat Creek Estate wine, lunch, and recipes.
Call 512-267-6310 to sign up for classes. Credit card reservations are required for both classes. Reservations are transferable but non-refundable. Seating is limited so early reservations are encouraged.
From the Wine List
"A Call for Consumers to Take a Stand"
- Appellation America, Inc. recently sent us the following information. We thought it timely to share it with you.
“’It is time for the average wine consumer, as opposed to tasters, to speak up. The current fad of higher and higher alcohol wines should stop.’ So begins Randy Dunn (emphasis added), weighing in against the current trend of high alcohol wines, and joining a growingly concerned chorus of respected industry and trade voices lamenting the demise of diversity in the wines of America’s most celebrated appellations.
“In Appellation America’s current feature, Dunn, one of the industry’s most respected veteran winemakers, not only shares his recent email blast to the wine media on the subject, but discusses at length the impact of high-alc stylization on terroir and a sense of place in Napa wines. Formally (sic), ‘it was relatively easy to distinguish a Rutherford Cab from a Stags Leap, a Howell, or a St. Helena. It wasn’t rocket science. Now, because they pick so ripe, the wines all have melded together and the nuances are gone. That’s why the whole terroir business and sub-appellations are getting very diluted. The only way they’re going to get back to differences is get back to lower alcohol wines,’ says Randy Dunn.”
To read Dunn’s full article, go to high alc wine
Editor's Table
"Our Readers are ...Reading and Responding"
We received more reader response from our Cupcake article in the last edition of SideDish than we’ve received in a long time. Many folks wrote to inform us that, indeed, Houston, Dallas and Sugar Land, among other Texas cities, have their own bastions of cupcake heaven. Here is some of our readers’ feedback:
- Lauren B. wrote: There is a cupcake boutique in Houston, it’s called: Sugarbaby’s, 3310 S. Shepherd, Houston, TX 77098, 713.527.8427.
- Barbara P.: Rush yourself to Houston’s very own cupcake heaven, Sugarbabies, located at 3310 S. Shepherd. You can thank me later. [Editor’s note: the correct spelling is Sugarbaby’s].
- KC wrote: We have a wonderful restaurant in Sugar Land called Cupcake Cafe.
- Elly M. from Dallas wrote: Just wanted to let you know that the cupcake trend has hit Texas, as well. Just north of you here in Dallas. Sprinkles, originally in Beverly Hills, is a very trendy cupcake bar. (Sprinkles Cupcakes, Plaza at Preston Center, 4020 Villanova Drive, 214-369-0004. www.Sprinklescupcakes.com.). Also, Tart Bakery on Lovers Lane has had a cupcake bar for quite some time.
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Copyright My Table magazine, 2008
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