After a great 2009 festival full of events in November, the organizers of the New World Wine & Food Festival are hard at work at moving the event to May with an expanded lineup of events. Currently, tickets are available online for Sip, Savor, and Shop; Burgers, Barbecue, Beer & Texas Spirits; Becker Vineyards Winery Lunch; The Grand Tasting; The Best of Mexico; and Totally Texas.
Suzanne Taranto, president and CEO of the festival, says, “The move of the New World Wine & Food Festival to coincide with the Valero Texas Open in May has been a very positive change for the chefs, winemakers and attendees. With the integration of some high profile festival events with the Valero Texas Open, we’re able to expand our reach while showcasing San Antonio as a true culinary and golf destination, promoting the best of all and giving back to our community.”
2010 Schedule of Events
| When | Event | Location | Price | ||||||||||
| May 12, 6 p.m. |
Sip, Savor, and Shop | The Shops at La Cantera | $35 per person, $10 per person under age 21, children under age 5 are admitted free of charge. | ||||||||||
| May 13, 6 p.m. |
Burgers, Barbecue, Beer & Texas Spirits | JW Marriott | $35 per person, $20 per person under age 21. | ||||||||||
| May 13, 7 p.m. |
Winemakers Dinners | Multiple locations | Prices vary. | ||||||||||
| May 13, 8 p.m. |
Concert Series Featuring Robert Earl Keene | JW Marriott | $20 per person. | ||||||||||
| May 14, 11:30 a.m. |
Becker Vineyards Winery Lunch | Becker Vineyards, Stonewall, TX | $60 per person. | ||||||||||
| May 14, 7 p.m. |
The Grand Tasting | The Grotto at the Henry B. Gonzalez Convention Center | $60 per person, $85 at the door. | ||||||||||
| May 15 | Wine Seminars and Cooking Demos | Hilton Palacio del Rio Ballrooms | TBA | ||||||||||
| May 15, 11 a.m. |
Bloody Mary Brunch | Hotel Valencia | $40 per person. | ||||||||||
| May 15, 6 p.m. |
The Best of Mexico | JW Marriott | $35 per person, $20 per person under age 21. | ||||||||||
| May 16, 1 p.m. |
Totally Texas | Rio Cibolo Ranch,
Weekend Calendar: Fine Wines, Swine, and Chuck WagonsPosted on 25 February 2010.
“A Study in New York Strip” Louis Martini Vineyards Vertical Wine Dinner College for Cowboys- Chuck Wagon Roundup and Prairie Gathering Food Allergy Cooking Class Smoked Ribs & Blind Chardonnay Tasting Louis Jadot Winemaker’s Dinner Posted in NewsComments (0) Want a Great Wine? Check Out the KLRN WinnersPosted on 23 February 2010.
This year, the best in show winners went to a robust Texas red and an icewine made with the uncommon grape Vidal. The champions are the Becker Vineyards Cabernet Sauvignon Reserve Wilmeth Vineyard 2007 and the Jackson Triggs Vidal Ice Proprietor’s Reserve 2007. The judges sampled more than 500 wines and awarded about 300 gold, silver and bronze medals. The wines were from all over the world, from Spain and Italy to Canada and Australia. In the end, medals went to a host of well-known wineries, including Trinchero, Sutter Home, Rodney Strong, Franciscan, Banfi and Marques de Riscal. In addition to Becker Vineyards, Texas wineries to win medals include Brennan Vineyards, Dry Comal Creek, Flat Creek Estate, Grape Creek, Haak, Kiepersol Estates, Llano Estacado, McPherson Cellars, Mandola, Messina Hof, Pillar Bluff, Singing Water, Sister Creek, Texas Hills Vineyard and Water 2 Wine. For a complete list, click on the PDF link below.
Posted in FeaturedComments (2) Weekend Calendar: Belated Chinese New Year, Wine Events, and MorePosted on 18 February 2010.
With Valentine’s Day and Chinese New Year coinciding, many events celebrating the dawn of the year of the Tiger were postponed to this weekend. Learn to add Asian flavor to your dishes, check out the city’s Asian festival, or enjoy a fine banquet. Other great events include two from KLRN wine festival, a mystery to solve while enjoying wine and food (including chocolate), and a seminar on beer and cheese pairings. Gluten-free Baking Class KLRN’s 16th Annual Wine Opener Death by Chocolate II The Flavors of Asia – Cooking Class Asian Festival – Year of the Tiger A Day in Julia’s France – Chef Patrick Santé Cooking Class Beer and Cheese Tasting Seminar KLRN’s 13th Annual Champagne Brunch Chinese New Year Banquet (photo: Daniel Cubillas) Posted in NewsComments (0) Poached Pears in Cardamom SyrupPosted on 13 February 2010.
Poached Pears in Cardamom Syrup 1 cup dry white wine In a covered pot, combine white wine, honey, ginger, cardamom seeds and cinnamon. Place pears upright in pot; simmer on low flame for 30 minutes or until pears yield to the pressure of a fork. Serve immediately, spooning additional wine sauce over pears. Makes 2 servings. From “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown Posted in RecipesComments (0) Foodie Movies at Alamo DrafthousePosted on 09 February 2010. The Park North location of Alamo Drafthouse is showing three films that will appeal to foodie and movie lovers alike. Instead of having dinner and then going to the movies this Valentine’s weekend, consider seeing “Chocolat” while enjoying a five-course meal with wine pairings. The movie, starring Juliette Binoche and Johnny Depp, is about a conservative town’s reaction to the opening of a chocolatier. Your meal starts with an Imported Cheese Sampler, served with spicy hot cocoa. The Seasoned Fried Green Tomato Appetizer with Balsamic Reduction is next, paired with Whitehall Sauvignon Blanc. A Creamy Shrimp Bisque will be matched with Gott Chardonnay. For the main course, enjoy Cocoa Encrusted Lamb with Baked Gorgonzola Bites served with Napa Red Zinfandel. As you may expect, the meal finished with a bit of chocolate- White Chocolate Mousse Cup with Orange Zest Topping, paired with Fonseca Bin 27 Port. Show times are Saturday the 13th at 8:30 p.m. and Sunday the 14th at 7:30 p.m. Tickets cost $50 and are available at http://www.drafthouse.com/parknorth/shows.php?id=455. On Thursday, Feb. 18th at 7:30 p.m., Solar San Antonio Series will present “Food, Inc“, part of their Environmental Film Series. This Oscar-nominated documentary by Robert Kenner shows the darker side of food production. It includes interviews of Eric Schlosser (“Fast Food Nation”), and Michael Pollan (“The Omnivore’s Dilemma”). If your stomach can withstand the film’s subject matter, the Drafthouse will have its full menu available. Tickets are available at http://www.drafthouse.com/parknorth/shows.php?id=465. “Tool: Blood into Wine” follows the story of Maynard James Keenan (frontman for the band Tool and owner of Caduceus Cellars) and Eric Glomski (owner of Page Springs Cellars) as they strive to bring acknowledgment to Arizona’s wine. The screening on Friday, Feb. 19, is not rated and tickets must be purchased in person. The $15 ticket includes a glass of wine from the vineyard featured in the movie. For more information, see http://www.drafthouse.com/parknorth/shows.php?id=467 All audience members must be at least 18 years of age. Alamo Drafthouse Cinema- Park North Map powered by MapPress
Posted in Daily DishComments (2) KLRN Gears Up for San Antonio Wine FestivalPosted on 01 February 2010.
KLRN is gearing up for the annual San Antonio Wine Festival later this month. To get the ball rolling, the station sponsored its annual Wine Competition at La Quinta on I-10 Saturday. Five panels judged 515 wines in categories that ranged from Chardonnay and Cabernet Sauvignon to Spanish Varietals and Port-style Wines. Each panel of judges, featuring wine professionals, collectors and more, sampled more than 100 wines over the course of the day. Volunteers and KLRN supporters kept the glasses moving from the pouring area to judging room, whiles the wines from around the country and around the world were graded. Many of the winners will be featured at the various events, including the Fine Wine & Cuisine Tasting on Feb. 15, the Opener on Feb. 19 and the Champagne Brunch on Feb. 21. For a full schedule of events, including prices, locations and times, click here. The annual festival is a benefit for the local public television station.
(Photos: Nicholas N. Mistry) Posted in FeaturedComments (0) Weekend Calendar – Staying Warm, Not HungryPosted on 28 January 2010.
-J.A. Brillat-Savarin Even though the temperature is taking a nose-dive, these events are sure to keep you warm. Grab a scarf and go! Artisan Breads Every Day – Cooking Class Wine Dinner Cooking Healthy with Chef Sarah Cooking Demonstration at the Pearl Houston Street Two Step Annual Team Member Chili Cook-Off Sunday Brunch Opening “The Red Wines of Bordeaux” Posted in NewsComments (0) Pasta With Braised Beef and MushroomsPosted on 08 January 2010.
It is a hearty, inexpensive meal that goes great with a simple salad or sautéed greens. Pasta with Braised Beef and Mushrooms 1 (3- to 4-pound) beef roast with bone-in (shoulder and chuck work well) Preheat the oven to 250 degrees. Heat a dutch oven on the stove at medium heat. Meanwhile, absorb any excess moisture of the roast with paper towels. Liberally apply salt and pepper to all sides of the meat. Add 2 tablespoons of olive oil to the dutch oven and coat the bottom surface well. Using tongs, sear the roast on all sides, approximately 5 minutes per side. Turn off the heat and add the wine. If the wine does not come up half to two-thirds of the way up the side of the roast, add water to reach that level. The wine will boil ferociously for a few minutes even though the heat is off. Add the garlic cloves and the thyme to the wine. Cover the dish and place in the oven for 1 hour. Flip the meat, cover the dish again, and continue to cook for 1 more hour. Remove from the oven and allow to cool to room temperature. Place the roast in the refrigerator over night or until the fat has solidified at the surface. The liquid will become gelatinous once cold. Remove the fat from the surface with a spoon and discard. Place the dutch oven on the stove top until the meat is warm, but not hot to the touch. The gelatin will melt again. Remove the meat and shred, discarding bones and gristle. Place the shredded meat in a separate bowl and mash the garlic into the sauce. Pour the sauce into a separate container. In the empty dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter on medium heat. Add the mushrooms and sauté approximately 10 minutes. The mushrooms will absorb the fat, become dry, and release their own liquid before they are done. Remove the mushrooms and add to the bowl of shredded beef. Prepare the pasta according to its instructions. Meanwhile, reduce the heat of the dutch oven to low and add 1 tablespoon butter and 1 tablespoon flour. Stir into a roux for 1 minute. Add the reserved liquid from the braising. Stir until the sauce thickens. Add the cream and adjust for seasoning. Add the beef and mushrooms back to the sauce and mix well. Drain the finished pasta, being sure to reserve approximately 1 cup pasta water to use for thinning the sauce if necessary. Add the pasta to the dutch oven, adjust for seasoning, and serve with a garnish of freshly chopped parsley. Makes 6 to 8 servings. From Kristina Mistry (Photo: Nicholas Mistry) Posted in RecipesComments Off Wines for the Big FeastPosted on 18 December 2009.
When you’re planning your big meal this holiday season, make sure you include wines as part of your menu. Most wouldn’t serve the same wine with beef tenderloin that they would serve with turkey. A hearty, robust California Cabernet Sauvignon would overpower the turkey; a Sauvignon Blanc that would complement the turkey might get lost in all that beef. So, the following are a few suggestions of wines to pair with a variety of main courses. Just remember: When in doubt, a brut sparkling wine, from Spanish Cava to French Champagne to Italian Prosecco, will go with just about everything but dessert. And it certainly is festive. Beef tenderloin: This is the dish that’s perfect for your big California Cabs and Merlots as well as a Bordeaux, a Spanish Rioja or a Chateauneuf du Pape. From Italy, a Barolo, a Barbaresco or a Brunello di Montalcino would all suffice. But there are problems:
Lamb: Syrah or Shiraz has enough fruit and acid to work well with lamb. If you’re cooking it on a rotisserie or grill outside, put some of the smoky flavor up against a good Argentinian Malbec or a South African Pinotage, a red wine with a robust character. Pork roast: Pork might be light in color, but it is richly flavored, especially if you’ve put a spicy rub on it. We think a fruity Cru Beaujolais or a New World Pinot Noir, from California or Oregon, would be good. A few names: Rodney Strong, McMurray Ranch, Morgan Winery, Amici, or try the very good Ponzi, from Oregon’s Willamette Valley. Turkey: If the turkey is blackened, we’d like it with a spicy Zinfandel. If it’s not, a Zin might still work, but lighter wines, such as a Gewürztraminer, would give you some acidic edge to cut through the fat and spice to complement the light flavor of the white meat. Duck: Duck, simply roasted, is a perfect match for Pinot Noir. But few prepare it simply. So, follow these rules:
Goose: Goose is a fatty meat, like duck, so whatever you choose will need some heft, acidity, a little spice. A Zinfandel that is not too heavy (ask the wineseller about this) would be a good choice, but also consider some of the white wines from the Alsace or Germany — dry or off-dry Riesling could work, too. Shellfish: Champagne is made for lobster, whether you are serving it steamed or covered in a creamy sauce. Here again, choices must be made based on your recipe. If you are making a sweet thermidor sauce, you want an off-dry Champagne (the wine must always be sweeter than the food you serve it with). If the sauce is not sweet, then a brut Champagne or a California Chardonnay should be ideal. Sauvignon Blanc is perfect with oysters and scallops, but also consider a steely French Chablis. A Riesling with a touch of sweetness is excellent shrimp in a spicy sauce. Moving to the Old World, don’t forget the edgy Sancerre, or even a Sancerres rosé (usually made from Pinot Noir), if you’re lucky enough to put your hands on one. Vegetarian feast: Take your tip from your main course. If it’s something earthy, like portobello mushrooms or potatoes, think Pinot Noir or French Burgundy. If it’s lighter and sweeter, including onions or carrots, think about a German Riesling, a spicy Gewurztraminer or a sparkling wine labeled extra dry (which means it has some sweetness to it). (Photos: Wong Mei Teng) Posted in DrinksComments Off 
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