"Farm to Market, Coast to Coast"
A Celebration as Big as Texas
Saveur Texas Hill Country
Wine & Food Festival presents 19th annual culinary spectacular
Edited by Madelyn Miller
The Saveur Texas Hill Country Wine & Food Festival just
announced the theme for the 2004 Festival, “Farm to Market, Coast to
Coast.” A celebration of regionalism and heritage with emphasis on local
flavors, this year’s Festival guests represent all corners of the country in
their experiences.
I travel all over the world for food and festivals, but
I have never been to this one. This year I decided to stay home (or at least
in Texas) to enjoy this stellar lineup.
A stellar lineup of nationally-recognized chefs is
scheduled to participate, including Bobby Flay of Mesa Grill and Bolo in New
York City, who will present his own brand of Southwestern cuisine; Bob
Waggoner, Charleston Grill at Charleston Place Hotel in Charleston, South
Carolina who brings his “American-Southern” cooking to Texas; Ryan Hardy of
The Coach House at The Harbor View Hotel in Martha’s Vineyard showcasing
contemporary American cuisine; and Kenny Callaghan from Blue Smoke, NYC,
presenting his version of the quintessential American favorite, barbecue.
Also participating will be award-winning cookbook author, journalist and
television personality, “grilling guru” Steven Raichlen;
nationally-acclaimed New York based restaurateurs Danny Meyer and Drew
Nieporent; and Richard Betts, master sommelier and wine director at The
Little Nell in Aspen, Colorado.
Entering its 19th year, the Saveur Texas Hill Country
Wine & Food Festival is a non-profit organization dedicated to promoting the
awareness of Texas wines and food. Established in 1986, it is the second
largest culinary festival in the country, with upwards of 7,500 attendees in
2003. The annual festival, held in and around Austin and the Texas Hill
Country, is a non-stop gustatory celebration – wine and food tastings,
cooking classes, wine seminars and luncheons, all set to the background of
local music in the “Live Music Capital of the World” – from semi-funky to
semi-formal. While the focus is on Texas wines and locally produced and
prepared food, the Festival hosts chefs and winemakers from across the
country and beyond.
Earlier this year, New York-based Saveur, the ultimate
food magazine, and the Austin-based Texas Hill Country Wine & Food Festival,
announced a five year extension of their Festival partnership based on the
success of the initial combined Festival in 2003. Additionally, the
partnership was expanded to include other Festival-produced events held year
round. Both parties have the shared purpose of promoting regional cuisines
and local foodways, and the magazine is committed to furthering the
Festival’s mission of spreading the Texas food and wine gospel to a larger
audience.
Scheduled for April 1-4, 2004, the Saveur Texas Hill
Country Wine & Food Festival offers food and wine enthusiasts an
unforgettable four-day event with a rare opportunity to meet star chefs,
winemakers, culinary celebrities and authors for an unparalleled culinary
and educational experience. The 2004 Festival’s theme is “Farm to Market,
Coast to Coast” – a celebration of regionalism and heritage with an emphasis
on Texas hospitality and the pleasures of the local table.
www.texaswineandfood.org.
LEARNING TO BE A WINE WIZARD
RENAISSANCE GUIDE TO WINE AND FOOD PAIRING
By Tony Didio and Amy Zavatto
Alpha Books
How to Pronounce French, German and Italian Wine Names
By Dianna Bellucci
They also include a bonus of Austrian, Spanish and Portugese Wine Names
Luminosa Publishing
www.howtopronounce.com
THE LITTLE BOOK OF CHAMPAGNE
by Christian Pessey
Flammarion Publishing
THE LITTLE BOOK OF COGNAC
by Christian Pessey
Flammarion Publishing
The Guide to Colorado Wineries
By Alta and Brad Smith
Fulcrum Publishing
www.fulcrum-books.com
DISCOVERING WASHINGTON WINES By Tom Parker
An introduction to one of the most exciting Premium wine regions
Reconteurs Press
www.reconteurs.com
Hidden Wine Country
By Marty Olmstead and Ray Riegert
Ulysses Press
www.ulyssespress.com
TOURING TEXAS WINERIES
By Thomas M. Giesla and Regina M. Giesla
Scenic Drives along Texas Wine Trails
Lone Star Books
www.texaswinetrails.com
ACCESS CALIFORNIA WINE COUNTRY
A guide that leads you street by street into the Heart of the Wine Country
Updated by Donna Peck
Harper Resource
www.harpercollins.com
GREAT TASTES MADE SIMPLE
By Andrea Immer
(author of Great Wine Made Simple)
www.broadwaybooks.com
TM
A stellar lineup of nationally-recognized chefs is
scheduled to participate, including Bobby Flay of Mesa Grill and Bolo in New
York City, who will present his own brand of Southwestern cuisine; Bob
Waggoner, Charleston Grill at Charleston Place Hotel in Charleston, South
Carolina who brings his “American-Southern” cooking to Texas; Ryan Hardy of
The Coach House at The Harbor View Hotel in Martha’s Vineyard showcasing
contemporary American cuisine; and Kenny Callaghan from Blue Smoke, NYC,
presenting his version of the quintessential American favorite, barbecue.
Also participating will be award-winning cookbook author, journalist and
television personality, “grilling guru” Steven Raichlen;
nationally-acclaimed New York based restaurateurs Danny Meyer and Drew
Nieporent; and Richard Betts, master sommelier and wine director at The
Little Nell in Aspen, Colorado.
Entering its 19th year, the Saveur Texas Hill Country
Wine & Food Festival is a non-profit organization dedicated to promoting the
awareness of Texas wines and food. Established in 1986, it is the second
largest culinary festival in the country, with upwards of 7,500 attendees in
2003. The annual festival, held in and around Austin and the Texas Hill
Country, is a non-stop gustatory celebration – wine and food tastings,
cooking classes, wine seminars and luncheons, all set to the background of
local music in the “Live Music Capital of the World” – from semi-funky to
semi-formal. While the focus is on Texas wines and locally produced and
prepared food, the Festival hosts chefs and winemakers from across the
country and beyond.
Earlier this year, New York-based Saveur, the ultimate
food magazine, and the Austin-based Texas Hill Country Wine & Food Festival,
announced a five year extension of their Festival partnership based on the
success of the initial combined Festival in 2003. Additionally, the
partnership was expanded to include other Festival-produced events held year
round. Both parties have the shared purpose of promoting regional cuisines
and local foodways, and the magazine is committed to furthering the
Festival’s mission of spreading the Texas food and wine gospel to a larger
audience.
Scheduled for April 1-4, 2004, the Saveur Texas Hill
Country Wine & Food Festival offers food and wine enthusiasts an
unforgettable four-day event with a rare opportunity to meet star chefs,
winemakers, culinary celebrities and authors for an unparalleled culinary
and educational experience. The 2004 Festival’s theme is “Farm to Market,
Coast to Coast” – a celebration of regionalism and heritage with an emphasis
on Texas hospitality and the pleasures of the local table.
