Farm to Table Grilling dinner

Who knew that the Austin Chapter of IW&FS had the power to make it rain, and rain hard, in drought-stricken Austin?  Thanks, Dee and Ed Kurtzer, for arranging the all-grilled extravaganza at Escoffier.  With rain soaking the wait staff, the elegant al fresco event overlooking Escoffier’s manicured produce gardens was moved inside to a room off the kitchen.  But nothing could dampen our enjoyment of the food and especially the fine wines from the Chapter’s own cellar---the 2004 Saint Cosme Chateauneuf-du-Pape paired perfectly with the Wagyu-style Texas beef.  Colorful Chef Paul Peterson, replete with his signature cowboy hat, created an atmosphere of renegade fun and camaraderie. 

International Wine and Food Society

Farm to Table Grilling Dinner

September 17, 2013

First Course:  Passed Hors d’oeuvres

Grilled Zucchini Cups with Herbed Texas Goat Cheese

BBQ Grilled Shrimp Lollipops

Smoked Oysters on House-made Grilled Baguette with Rouille

NV LA MARCA Extra Dry Prosecco  (WS85^*)

Second Course

Local Honeyed Fig Salad, Baby Arugula, Point Reyes Blue Cheese, and

Sweet Balsamic Reduction

2008 Nigl Gruner Veltiner Qualitatswein (WS 87^*)

Third Course

Chili Grilled Bandera Quail, Smoked Grapes, Fried Quail Egg and

Smoked Red Onion Vinaigrette

2007 Dutton Goldfield Pinot Noir, Russian River Valley (WS 90^*) 

Fourth Course

Smoked Strube Ranch Prime Rib, Fire-roasted Heirloom Tomatoes, Potato Hash,

Chipotle Horseradish Crema and Smoked Beef Jus

2004 St Cosme Chateauneuf- du- Pape  (RP90^*)

Fifth Course

Texas Grilled Peaches with Spiced Mascarpone Cheese, Candied Pecans, and Mint Syrup

 2000 Fattoria di Felsina Vin Santo (RP93^*)

*WS is Wine Spectator rating; RP is RobertParker

Dinner is 85 Percent Locally Sourced