Chef Kelly Casey (with pastry bag) of Hudson's on the Bend in Austin plates her dinners.

It wasn’t about the prosciutto-wrapped quail, so juicy and tender with each bite. It wasn’t about the cocoa powder and raspberry flavors that mingled so beautifully in each sip of the Inwood Estates Tempranillo-Cabernet blend.

It was, however, about how the lush red fruit flavors of the 2007 Fall Creek Meritus joined with slices of Texas beef tenderloin marinated in coffee and chipotle to reach new  gustatory heights.

That was the point of the first Edible Texas Wine-Food Match, held Friday at the AT&T Executive Education and Conference Center in Austin.

Five chefs, narrowed down from a field of more than 35, were competing to see who could make the most successful pairings of Texas ingredients with Texas wines.

It was clear to both the celebrity judges’ panel and to the audience who did that best: David Garrido of Garrido’s in Austin.

Susan Auler (left) of Fall Creek Vineyards and celebrity chef Jacques Pépin enjoy the Edible Texas Wine-Food Match.

The chef, who once worked for Bruce Auden at the original Biga, took home the $5,000 grand prize as well as the People’s Choice Award. The centerpiece of his meal was the already-mentioned beef tenderloin with the Meritus,  but he also presented a crispy oyster with habanero-honey aïoli partnered with the Fall Creek Vineyards Chenin Blanc 2010 and a pastel de calabaza, or zucchini cake, with lemon crema and spicy caramelized pecans served with the Sister Creek Muscat Canelli 2010.

Patrick James “P.J.” Edwards of San Antonio’s Bin 555 won a second place commendation from the judges for his meal, which started with a crudo of Gulf Coast group with cured Poteet strawberries and Becker Vineyards Provençal Rosé 2009. It was followed by roasted lamb loin with herb-glazed turnips and porcini-raspberry soil, which was presented with the Becker Vineyards Reserve Cabernet Sauvignon 2009. A Grapefruit “Dreamsicle” with vanilla semifreddo and the Becker Vineyards Clementine 2010 rounded out his meal.

Organizer Marla Camp

Other chefs in the competition included Peter Smith of the JW Marriott in San Antonio as well as Kelly Casey of Hudson’s on the Bend in Austin and Josh Raymer of Navajo Grill in Fredericksburg. Each presented small plate versions of his or her entire menu to the crowd.

Chef Josh Raymer of Navajo Grill's Prosciutto-Wrapped Quail alongisde a Fredericksburg Market Salad with Pickled Peaches.

The local ingredients included a number of treasures worth seeking out at farmers markets as well as grocery stores: Pure Luck cheeses, Round Rock Honey, quail from Diamond H and Texas Quail farms, Shiner Bock, Broken Arrow Ranch Venison, Bluebonnet Hydroponics lettuces, and Texas olive oil. Alongside Casey’s blue cheese cheesecake were figs from her own trees.

Other Texas wines poured included Messina Hof’s Riesling and Riesling “Angel,” Perrisos Viognier and Petite Sirah, Stone House Scheming Beagle Port, and Flat Creek Muscato, Estate Syrah and Port.

Kelly Casey's Hopelessly Blue Cheesecake with her homegrown figs.

The judges included celebrity chefs Jacques Pépin and John Besh as well as Mozzarella Company found Paula Lambert, François Dionot of L’Academie de Cuisine and Michael Bauer of the San Francisco Chronicle.

Proceeds from the evening, planned by Marla camp of Edible Austin and Terry Thompson-Anderson of the Texas Food and Wine Gourmet, will benefit the not-for-profit Texas Center for Wine and Culinary Arts, which is being planned for Fredericksburg. The goal is to raise all of the money needed to operate the center before it opens in October 2013.

The finalists for the first Edible Texas Wine-Food Match have been announced, and two San Antonio chefs are among the top five.

They include Patrick James Edwards of Jason Dady’s Bin 555 at Artisans Alley, 555 Bitters Road, and Peter Smith of JW Marriott Hill Country Resort, 23808 Resort Parkway.

The other finalists  include Kelly Casey of Jeff Blank’s Hudson’s on the Bend in Austin, David Garrido of Garrido’s Restaurant in Austin and Josh Raymer of Navajo Grill in Fredericksburg.

The finalists were chosen from a field of 27 entries. Each chef had to present a three-course meal featuring Texas products and paired with Texas wines. Among the judges were chef Monica Pope of Houston’s t’afia, Mary Martini of Central Market, Pat Sharpe of Texas Monthly, and Bonnie Walker and John Griffin of SavorSA.

Judges for the finals will include celebrity chefs Jacques Pépin and John Besh; François Dionot, founder of L’Academie de Cuisine; and Paula Lambert, founder of the Mozzarella Company.

The five finalists will prepare their tasting menu at a sit-down dinner set for 7 p.m. June 3 at the AT&T Executive Conference Center, 1900 University Ave., Austin. Tickets are priced at $100 apiece with proceeds benefiting the new nonproft Texas Center for Wine and Culinary Arts. The grand prize winner will be announced at the end of the evening. A People’s Choice Award will also be presented.

The event is being presented by Edible Austin and The Texas Food and Wine Gourmet.

For more information or to purchase tickets, click here.

Ancho Chile and Sun-Dried Tomato Salsa with Goat Cheese

Texas produces some of the most incredible goat cheese you are likely to encounter. One way of using it is in this appetizer, which comes from Mozzarella Company founder Paula Lambert by way of Mexican culinary authority Patricia Quintana. It’s perfect for Fiesta parties or any time of year. As Lambert says in “The Cheese Lovers Cookbook & Guide, “You’ll find that mild fresh goat cheese is the perfect match for this spicy, vinegary salsa. This is a great hors d’oeuvre to serve before a Mexican meal, or anytime, for that matter.”

Ancho Chile and Sun-Dried Tomato Salsa with Goat Cheese

4 large dried ancho chiles
10 dry-packed sun-dried tomato halves
½ small onion, thinly sliced
2 cloves garlic, minced
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon dried oregano
1/8 teaspoon salt
5 ounces (2/3 cup) fresh goat cheese
Tortilla chips, for serving

Slit the ancho chiles lengthwise. Remove the seeds and discard. Place the chiles and tomatoes in a dry skillet. Toast them over medium heat, flattening the chiles and tomatoes with the back of a spatula and turning them several times, until aromatic and slightly darkened. Watch carefully, as they can burn quickly. Transfer the chiles and tomatoes to two separate bowls and cover each with hot water. Let them sit until plumped and pliable, about 15 minutes for the tomatoes and 30 minutes for the chiles; to keep them immersed in the water, push them down with the back of a spoon every 5 minutes or so.

Remove the tomatoes from the water, pat dry and cut into ¼-inch julienne strips. Place in a bowl.

Remove the chiles from the water, pat dry and remove any remaining seeds, the ribs and the stems. Cut into 1/4 –inch julienne strips. Add to the tomatoes, then add the onion, garlic, oil, vinegar, oregano and salt. Let the salsa stand at room temperature for at least 1 hour so that the flavors blend.

To serve, put the salsa in a shallow dish. Slice the goat cheese into 1-inch-thick rounds and place on top of the salsa, or coarsely crumble it over the salsa. Serve at room temperature accompanied by the tortilla chips.

Makes about 6 servings.

From “The Cheese Lover’s Cookbook and Guide” by Paula Lambert