Austin’s original live fire style event, Cowboys + Gauchos featured some of Austin’s favorite Chefs demonstrating cooking methods fundamental to Texan and Southern American cooking. On this beautiful afternoon at The Salt Lick Pavilion, guests enjoyed the tastes of Texan and South American food and wine side by side complete with live music and outdoor games.
Thank you to everyone for coming out to Cowboys + Gauchos on February 24th. Proceeds from Cowboys + Gauchos will sponsor grants for two local chefs to attend Beef 101 at Texas A&M this June. Beef 101 offers the opportunity to learn about the total beef industry during a three day, hands on experience with the Meat Science faculty at Texas A&M. Topics covered during the 3 day workshop include everything from beef cattle growth, harvest, grading, anatomy, cutting, and factors affecting beef palatability.
A special thanks to all of this year’s participating chefs including Jack Gilmore of Jack Allen’s Kitchen, Alma Alcocer of El Alma, Mike Sentell of Sentelli’s Specialty Cakes & Fine Pastries, Brandon Fuller of Café Josie, Corey Harris of High Country Bison, Rob Snow of Fore, Thomas Spalding of Live Oak, Tink Pinkard, Jeff Martinez of El Chile, and the Estancia Gauchos.
All of the delicious BBQ paired nicely with wines from Alamosa Wine Cellars, Becker Vineyards, CapRock Winery, David Mayfield Selections, Duchman Family Winery, Ecovalley Wine Imports, Fall Creek Vineyards, Familia Deicas, Flat Creek Vineyards, Gimenez Mendez, Hye Meadow Winery, Kobrand Fine Wine and Spirits, McPherson Cellars, Pedernales Cellars, Pioneer Wines, Southern Wine Group, Spicewood Vineyards, Terrazas de los Andes, William Chris Vineyards, and lets not forget the St. Arnolds Beer!