Tasted Friday, November 28, 2008 by steffenpelz with 747 views
Last night, a few of us got together at Villa Dixon to celebrate Earl and Diane's launch of their new online cookbook of the Wine and Food Foundation of Texas. All the recipes from last night came from this cookbook and are from the best chefs in the great Lone Star State. Although I am friends with Earl and Diane, I feel comfortable saying that cooking from this cookbook is going to be fun for cooks of all proficiency levels. If you feel like you'd like to check the cookbook out, just go to:
http://winefoodcooking.keepercollection.com/content/display/page/home
It's a subscription service, but I suspect many of you will find it interesting and worthwhile.
At dinner, there was also another fellow blogger who writes about food. To make this post more entertaining, here's the link to his post for pictures of the food and detailed notes on the meal. Enjoy.
http://www.alcoholian.com/?p=1573#more-1573
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0003.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0005.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0028.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0042.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0045a.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0053.jpg
Picture of this course:
http://www.alcoholian.com/wp-content/uploads/2008/11/2008_1128tester0058a.jpg
Thanks to Earl and Diane for the hospitality and the fantastic food, and thanks to the rest of the crew for making it a memorable evening.
2007 Bisson Colli Trevigiani IGT
Italy, Veneto, Colli Trevigiani IGT
Best prosecco I've ever had. Surprisingly lean and structured, although still simple in nature and not something to contemplate over. Yeasty flavor with some white bubblegum. Good match with food, but maybe a touch high in residual sugar for me...a drier sparkler would have cut the blue cheese slightly better, I think.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
1989 Kerpen Bernkasteler Badstube Riesling Spätlese
Germany, Mosel Saar Ruwer
Poor match for bluecheese. Competed too much with it. Great wine by itself though. Classic petrol/fuel, peaches, and jasmine flowers with nice cut, zingy acidity. Liked it, just not with the food. AP Nr. 2576 562 990.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue