Not that we need a reason to head to one of the best places in our great state, but if you are looking for something to do over the first weekend in June an event notice came a across that would make me take the drive down I35 featuring our own Paula Lambert, sitting beside some of the best culinary names in the business, to judge the first Edible Texas Wine Food Match where chefs will compete using local Texas ingredients paired with Texas wine. See details below or click here:
Edible Texas Wine Food Match, presented by Edible Austin and The Texas Food and Wine Gourmet. This first-ever culinary competition challenges chefs from Central Texas to create regional food to pair with appellation wines of Texas to bring out the best in both. Held on Friday, June 3, 7 to10 p.m. at the AT&T Conference Center in Austin, the competition is an official event of the 2011 International Association of Culinary Professionals’ national conference.
Guest judges include Jacques Pépin, world-renowned chef, television celebrity, author and culinary educator; Francois Dionot, founder and director of L’Academie de Cuisine; John Besh, chef, restaurateur, 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. Five Central Texas chefs, chosen by a panel of preliminary judges, will vie for the perfect pairing that reflects the soil, grapes, wine and food of Texas in three courses for 150 guests. Proceeds from the event will benefit the newly launched nonprofitTexas Center for Wine and Culinary Arts in Fredericksburg, Texas.
“It is wine savored with food that matters!” said Texas wine authority Dr. Russell Kane. From the French province of Languedoc to the hills of Texas, it is wines reflecting the essence of their origin through the grapes grown in their region thoughtfully paired with food distinct to their region, which will inform the present and future of winemaking in America.
