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Wine & Food Fest: Culinary Masters menu
The Texas Hill Country Wine & Food Festival starts Thursday (April 16), and the opening Culinary Masters Dinner brings a killer lineup of chefs to the Four Seasons: Elmar Prambs (Trio at the Four Seasons, top right), Tyson Cole (Uchi, above), Monica Pope (t’afia in Houston), Paul Petersen (the Gage Hotel in Marathon, top left) and Naomi Gallego (pastry chef, Trio).
The dinner runs 6:30 to 9:30 p.m. at the Four Seasons (98 San Jacinto Blvd., 478-4500, www.fourseasons.com/austin/), and tickets are $150. See www.texaswineandfood.org or www.frontgatetickets.org. See previews of the festival at austin360.com/food.
For those of us who can’t be there, here’s a longing look at Thursday’s food and wine menu:
• Passed appetizers
Wine: Chandon Etoile Rosé
• Endive and cremini salad with Bosque bleu, spiced Texas pecans, white truffle white balsamic dressing (Monica Pope)
Wine: Terrazas de los Andes Reserva Torrontes
• Buri crudo with compressed strawberry, golden beet, hydroponic basil and olive oil (Tyson Cole)
Wine: Cloudy Bay Sauvignon Blanc
• Wild boar mousse stuffed quails with huckleberry demi (Paul Petersen)
Wine: Casa Lapostolle Syrah
• Smoked prime beef tenderloin, beef glazed cippollini onion, garden greens with truffle vinaigrette, creamed jumbo lump crab meat (Elmar Prambs)
Wine: Newton Unfiltered Cabernet Sauvignon
• Banana Bavarian, mocha sabayon, lemon banana salsa, candied pistachios (Naomi Gallego)
Wine: Veuve Clicquot Demi-Sec
(American-Statesman photos)
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