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Big Reds & Bubbles: Let the games begin
So it’s unofficially the holiday season. Thursday night the Wine & Food Foundation kicked it off with Big Reds & Bubbles at the event’s longtime home, the Driskill Hotel.
There was much seasonal fabulousness, and it didn’t hurt my mood that we were greeted by glasses of La Marca Prosecco from Veneto, Italy as we arrived on the mezzanine. Most of the reds, as advertised, were pleasingly, explosively plump, and the food — from dozens of our best restaurants was the product of a lot of thought and innvention: Perry’s Steakhouse and Grill offered smoked beef tenderloin drizzled with a bacon marmalade. Mark Paul and Stewart Scruggs of Wink (and Zoot) served tuna Nicoise. Perhaps most interested was Kenichi’s miso-cured beef tongue tacos. Executive Chef Mark Struhal said the trick is a long braise.
I really wish I hadn’t been tricked into eating lunch before this thing. There was a lot I just didn’t have room to sample. But there’s always next year.
(American-Statesman photo by Patrick Beach)
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