Eight Texas wineries pair with five Central Texas chefs for the first regional wine and food pairing competition that features a $ 5,000 grand prize. Fifteen Texas appellation vintages from eight Texas wineries are featured matches with each of the courses from the competing chefs for the inaugural Edible Texas Wine Food Match, being held on Friday, June 3, 2011.
The wine and food pairing competition is part of the International Association of Culinary Professionals' Annual Conference in Austin, bringing national attention to Central Texas cuisine and Texas wines.
The rules for entering the Edible Texas Wine Food Match required chefs to use as many iconic Texas regional foods as possible in creating their menus and for their restaurants to be GO TEXAN Restaurants, a program of the Texas Department of Agriculture. In addition, the wines selected to pair with their dishes had to be Texas appellation wines, meaning the grapes in the wine were grown in Texas and the wine was produced in Texas.
The Texas wineries featured in the June 3 competition that takes place at the AT&T Executive Education & Conference Center, Tejas Room on the campus of The University of Texas are:
- Becker Vineyards
, featured in pairing by Chef Patrick James "PJ" Edwards of Bin 555 Restaurant Wine and Bar, San Antonio.
- Flat Creek Estate Winery
, featured in pairing by Chef Peter Smith of JW Marriott Hill Country Resort & Spa, San Antonio.
- Stone House Vineyards
, featured in pairing by Chef Kelly Casey of Hudson's on the Bend.
Judges are: Jacques Pépin, world-renowned chef, television celebrity, cookbook author and culinary educator; Francois Dionot, founder and director of L'Academie de Cuisine; John Besh, chef, restaurateur, cookbook author and television personality; Michael Bauer, executive food and wine editor for the San Francisco Chronicle; and Paula Lambert, cookbook author and founder of The Mozzarella Company.