When: Thu., Nov. 13, 6:30-8:30 p.m. 2014
Come enjoy some Texas flair with Chef Jeff White, Executive Chef of Boiler House Texas Grill and Wine Garden. Chef White and Boiler House focus on local flavors from nearby farms and markets with a bit of “Texas ranch style.” Watch and learn as Chef White, a recipient of a bronze medal from the America Culinary Federation and invitee as a featured chef at the prestigious James Beard House in New York City, prepares menu items Endive Watercress Salad, Dirty South Chicken and Dumplings, Butternut Squash and Roast Garlic Leg of Hudspeth Lamb and Peanut Butter Madeira French Toast. Each course will be paired with a wine from either Kuhlman Cellars, Compass Rose or William Chris Vineyards, all from the small area on Hwy 290 called Hye, Texas. This little pocket of the Hill Country wine trail is yielding some of the best wine that the state has to offer. Meet top local chefs, farmers, ranchers and food historians in an intimate setting as they present information, history and stories about the selected menu. Each program will also feature a wine, beer or cocktail pairing from the finest Texas winemakers, brewers and mixologists.
Price: $50. $45 for Witte members.