ENTREE savors glorious food, wine and fun in San
We attended the San Antonio
New World Wine & Food Festival where winemakers and
chefs treat wine and food lovers in a week-long celebration of
food, wine and camaraderie. Local and international chefs prepare
stunning appetizers, entrees and desserts to complement hundreds
of wines. Our first evening was a winemaker dinner at Boudro’s,
a San Antonio favorite for its thoughtful and extensive wine collection.
Chef Brian Randolph’s five courses were artistically created
to complement Michael Richmond’s Bouchaine
Vineyards selections and served in the perfect setting – the
wine cellar! Mr. Richmond discussed each wine as it was served, while
sharing his personal perspectives on the art and science of winemaking.
Another hit was a winemaker’s luncheon at Citrus,
in the new Valencia Hotel. Jeff Balfour
created a spectacular lunch to enhance the Acacia and Kenwood
Vineyards wines. Shrimp and crab en papiote with light citrus;
arugala, bacon-roasted sunchokes and crisp duck; pheasant breast,
stuffed cabbage boulle; veal tenderloin, croquette of polenta and
roasted mushroom. Wow! Conversations were lively and informative.
An amazing bargain at only $55. Similar knock-out experiences were
had at The Fig Tree and Silo’s luncheons. Pesca hosted
the Tequila Shootout where we noshed on elegant appetizers while
learning about tequila and mescal and how location and processing
create various taste sensations. A fun path to higher education!
A black tie gala celebrated the cuisine of Oaxaca,
Mexico; HemisFare presented
over 100 wines with appetizers prepared on-site by notable chefs;
and a mariachi brunch also kept us busy and smiling. Go to www.nwwff.org for