April 19, 2009 - “Stars Across Texas” at Texas Hill Country
Food and Wine Festival
I do it every year.
I eat too much at the annual "Stars Across
Texas" event.
One of the signature events
for the Texas Hill Country Food and
Wine Festival, the culinary
and vintner extravaganza features dozens of Texas' best
restaurants and just as many wineries from across the nation -
all showing off their best creations to the legion on culinary
patrons. This year, the event moved to The Long Center, which
provided a wonderful backdrop for the food and wine artistry.
However, this was the first
time that I can remember there being no live entertainment at
the event. You move to the Long Center, but leave out the
entertainment? Really?
Anyway, my adventure
partner Brian Alford and I stopped by practically every booth,
and schmoozing with fellow journalists Addie Broyles and
Michael Barnes from the Austin American Statesman along the way. We
also chatted with chefs Tyson Cole from Uchi, Elmer Prambs
from Trio at the Four Seasons, and Jeff Blanks from Hudson's on the Bend. And we ran into Austin ex-pat - and Iron Chef competitor
- David Bull, who was promoting Bolla in the Stoneleigh Hotel
& Spa in Dallas along with
his new online interactive cookbook, Bull's Eye.
Short ribs were offered by
several restaurants, served with various versions of grits,
couscous, and citrus slaws. And as usual, some scored,
and some bored. Culinary highlights for us included:
- Uchi - pork belly on sautéed
Brussels sprouts and apple, and an all-pistachio dessert
(candied pistachios, pistachio cream, and pistachio sorbet)
- Hudson's on the Bend: buffalo
tenderloin with Shiner Bock mashed potatoes
- Bolla in Dallas: salt-cured beef
carpaccio
The Carillion at U.T. had the most impressive display,
featuring a veal dish and a peach and goat cheese terrine.
But our favorite was a venison tartar on a foie gras
buttered puff pastry with three sauces. I just forgot to
write down what restaurant created it!