Three Authors with a Texas Food & Wine Extravaganza

The Cabernet Grill Restaurant at the Cotton Gin Village in Fredericksburg, Texas, will be having a celebratory early-spring Texas wine and food dinner on Friday February 27, 2015 at 6:30 pm. It will be a feast featuring fine Texas cuisine prepared from recipes from the new cookbooks from two eminent Texas chefs: Chef and author Terry Thompson-Anderson and the Cabernet Grill’s own Chef Ross Burtwell using local and Texas-sourced ingredients. Texas wine pairings will be selected by Russell Kane, author of the new book Texas Hill Country Wineries, a wine trail guide and photo history.

The exciting part of the Texas food and wine extravaganza is that it includes a six-course gourmet meal with each course paired with a Texas wine, with the wines presented from six premium Texas wineries: Duchman Family Winery, Grape Creek Vineyards, Texas Hills Vineyard, Pedernales Cellars, Bending Branch Winery, and Brennan Vineyards.

Also included, attendees will receive signed, autographed copies of each of the three books:

• Ross Burtwell’s Hill Country Cuisine – Flavors from the Cabernet Grill Texas Wine Country Restaurant
• Terry Thompson-Anderson’s Texas on the Table: People, Places and Recipe: Celebrating the Flavors of the Lone Star State
• Russell Kane’s Texas Hill Country Wineries

The books will be snuggled into a gift bag with coupons for wine tastings for two at each of the wineries and a discount on purchase at Fredericksburg’s URBANherbal.

Cost is $250.00 per couple (one set of books) or $150.00 single, with wine pairings, signed copies of each of the three books, plus tax and 18% gratuity on the meal. NOTE: Reservations Only. Reservation deadline is Tuesday, February 24, 2015.

Tickets for this event are available from Cabernet Grill by phone: 830-990-5734 with credit card. This unique and special dinner event is expected to be a sellout, and there is only one seating. So it is suggested that reservations be made as early as possible. All sales will be final.

Menu:

Oysters Shrimphooley

Fresh pecan-smoked Gulf oysters on the half shell topped with a mélange of Shrimp, garlic, butter and Parmesan paired with Duchman Family Winery Vermentino

Jumbo Lump Crabmeat Soup with Avocado and Curry & Lime

Giant lumps of backfin blue crab meat and an avocado wedge swimming in a heady broth of curry, ginger, coconut milk, and lime, then napped with Scallion Coulis paired with Grape Creek Vineyards Cuvee Blanc

Crisped Kitchen Pride (Texas) Portabella Mushroom

Breaded with panko breadcrumbs, then flash-fried and served on a bed of chiffonade romaine lettuce, drizzled with red pepper aioli and crowned with a nest of tiny-dice pico de gallo

Served with

Pan de Campo

“Camp bread” designated the official bread of the State of Texas by the Texas Legislature and signed into law by Governor Rick Perry in 2005 paired with Texas Hills Vineyard Sangiovese

A Surprise Course to Delight the Palate

Certified Angus Beef Tenderloin Steak topped with a Sauce of aged Brazos Valley Brie Cheese and Shitake Mushrooms paired with Pederanales Cellars Tempranillo

Smoked Wild Boar Leg with a complex Blackberry Mustard Sauce on a bed of Soft Polenta with Jalapeños & Onions paired with Bending Branch Winery 2012 Texas Tannat

Salt & Pepper Chocolate Panna Cotta

A sinfully delicious concoction of heavy cream, chocolate, caramel, and port wine studded with sea salt flakes and topped with port-wine macerated sun-dried strawberries and a dusting of freshly ground black pepper paired with Brennan Vineyards Portejas