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| The 3rd Annual
Field of Dreams: A Grand Slam Tasting of Fine Wine and Cuisine Thursday, August 21st, 2008 6:30 – 9:00 p.m. United Heritage Center at the Dell Diamond Round Rock, TX TAKE ME OUT TO THE BALLPARK for fine summer wine and cuisine. The Wine & Food Foundation of Texas and the Round Rock Express have teamed up once again for an evening filled with extraordinary wine from the Francis Ford Coppola Winery and cuisine from 18 of Central Texas’ hottest chefs. As an all-star bonus, #34 Nolan Ryan’s Beef will go head to head with #34 Earl Campbell’s Sausage in a sizzling, high-heat Clash of the Titans cook-off. While you’re sampling, stop by the Field of Dreams silent auction and bid on exclusive, hard-to-find items, including autographed Vince Young and Colt McCoy footballs, a Tag Heuer watch, Nolan Ryan and Earl Campbell collectibles, exceptional wine donated by members of The Wine & Food Foundation of Texas and a wide variety of autographed sports memorabilia. This year the Field of Dreams silent auction will feature three unique and rare bottles of 2003 Silver Oak Cabernet Sauvignon Alexander Valley. These once-in-a-lifetime bottles are etched with the 2008 Beijing Olympic Games official symbol and are three of only 72 ever produced. Procured by Olympic Track Coach Bubba Thornton and donated by Russell Korman Fine Jewelry & Watches, these beautiful bottles were specially designed for Bubba by Silver Oak Cellars. Participating Restaurants:Café Spoonz HEBCool River Café The Cupcake Bar Dona Emilia’s Doorbell Dinners Earl Campbell Meat Products Eddie V’s Edgewater Grille Fantasy Cakes Freda’s Seafood Grille Gumbo’s Louisiana Style Café Round Rock Joe DiMaggio’s Italian Chophouse Marie Hejl McCormick & Schmick’s Nolan Ryan Guaranteed Tender Meats P.F. Chang’s China Bistro Pic-nics To Go Portabla Quality Seafood The Salt Lick Round Rock Starbucks Tiff’s Treats Z Tejas Francis Ford Coppola Wine
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Not a Member? Become
a Member Now
Dine For Wine
Celebrity Chef Dinner & Auction
Tuesday, September 16, 2008
6PM Champagne Reception
7PM Dinner
Followed by Live
Wine Auction
Ventana Restaurant at the Texas Culinary Academy
11400 Burnet Road, Austin, Texas
Benefitting:
TEXSOM – the Texas Sommelier Association’s
TEXSOM Conference & Texas’ Best
Sommelier Competition
Join five of Texas’ most celebrated chefs as they convene at Ventana, the beautiful fine dining restaurant located at the Texas Culinary Academy in Austin. Each chef will prepare a dazzling course, creatively paired with rare and unique wines, served by guest sommeliers.
A food and wine lover’s dream, this culinary masterpiece is unique in that Texas’ best sommeliers will be working hand-in-hand with the Celebrity Chefs to provide an extraordinary culinary experience. Following dinner, enjoy a short, exciting live wine auction with wine lots presented by sommeliers and Texas’ top collectors. Find one-of-a-kind wine packages donated by Texas’ top collectors.
About TexSom & Education
The only event of its kind in the United States and lauded for its
excellent programs, the TexSom Sommelier Conference and Texas’ Best
Sommelier Competition is now in its fifth year. Co-presented by
The Wine & Food Foundation of Texas and the Texas Sommelier
Association, this star-studded event attracts world-renowned wine
professionals and top educators including the most prestigious levels
of wine educators –– Master Sommeliers (MS), Masters
of Wine (MW) and Certified Wine Educators (CWE).
Students, professionals and consumers are led through two intensive days of seminars covering a broad spectrum of topics, culminating in the announcement of Texas’ Best Sommelier at a Grand Tasting event.
The TexSom conference and competition promotes
professional wine service standards, outlines paths for further
wine certification, and raises public awareness about standards
for sommeliers. The conference also fulfills the Foundation’s
ongoing mission of education and excellence in the culinary and
viticulture arts.
Participating Chefs:
Chef Instructor Robert Brady
Managing Partner, Aquarelle
Chef Instructor, Texas Culinary Academy
- Lived
and worked in Aix en Provence, France
- Culinary apprenticeship working the tour la cuisine at
Les Freres Lani for Joel Lani.
- Executive Chef for seven years and now managing partner
of Aquarelle in Austin, one of three four-star restaurants in Austin.
- Worked
for a number of fine dining restaurants including Basil’s, Registry Hotel Lowe’s, Anatole Hotel and the
Crescent Court Hotel, all in Dallas, Latour Restaurant and the Headliner’s
Club among many others.
Pastry
Chef Naomi Gallego
TRIO at Four Seasons Hotel Austin
- Attended
the prestigious Konditormeisterschule in Cologne, Germany.
- Earned a Master Pastry Diploma, one of only a handful of
Americans to complete the Master program.
- Pastry
Chef at Vidalia in Washington D.C. then joined Executive Chef
Peter Smith at PS 7’s, also in D.C.
- Earned
glowing reviews from PS 7’s and won title, ‘Pastry
Chef of the Year’ from DC Modern Luxury Magazine in August
of 2007.
Executive Chef Jonathan Gelman
The Driskill Grill, Driskill Hotel, Austin
- Graduated
magna cum laude from the California Culinary Academy in San Francisco
- Served
as Executive Chef for L’Auberge de Sedona,
a AAA Four-Diamond luxury resort and spa in Sedona, Arizona.
- Apprenticed
with the US Culinary Olympic Team and a member of American Culinary
Federation’s 1996 Team California.
- Pastry sous chef at the Ritz Carlton Laguna Niguel, then
transferred into The Dining Room as sous chef under
Three-Star Michelin Chef Boris Keller.
Executive Chef Paul Petersen
Café Cenizo, Gage Hotel, Marathon, Texas
- Café Cenizo
received a prestigious #34 rating nationwide in the 2007 issue
of Esquire 100.
- Featured in a six-page feature story in the July 2008 issue
of Texas Monthly.
- Cooked
at celebrated New York eateries such as Union Square Café,
An American Place and The Red Cat.
- Cuisine
dubbed, ‘tantalizing and riveting’ by
the Dallas Observer.
Executive Chef John Tesar
Rosewood Mansion on Turtle Creek, Dallas
- Studied the complexities of French cuisine at the prestigious
La Varenne Ecole de Cuisine.
- At the age of 24 he bought his first restaurant in the Hamptons.
- Chef Tesar also opened two restaurants in New York,
13 Barrow Street and Vine restaurant, and also managed
44 X Hell’s Kitchen.
- Prior
to joining The Mansion, Chef Tesar worked as executive chef of
RM Seafood in Las Vegas, where he oversaw celebrity chef Rick
Moonen’s 15,000-square-foot restaurant.
- Chef Tesar’s menu of contemporary American cuisine was recently recognized with five stars by the Dallas Morning News. He has also been featured on The Today Show.
R.S.V.P.
Tuesday, September 16, 2008
• 6PM Champagne Reception
• 7PM Dinner
• Followed by Live
Wine Auction
Ventana Restaurant at the Texas Culinary Academy
11400 Burnet Road, Austin, Texas
Tickets are $150 per person
(Tax & Gratuity Included) Dress:
Cocktail. To R.S.V.P. please use the PayPal button below or call 512-327-7555.
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