Wine lovers can expect a pleasant surprise on Wednesdays at Fogo de Chão, 849 E. Commerce St.

Through Sept. 29, patrons will receive a free bottle of wine with the purchase of two adult lunches or dinners. The choice is between two Chilean favorites from Casa Lapostolle: the Cuvée Alexandre Merlot or the Cabernet Sauvignon. The wines regularly sell at the restaurant for $60 or more.

Reservations are required. If you make them online at fogo.com, then mention “Wine 2010″ in the comments box. If you prefer to make your reservations over the phone, call 210-227-1700 and mention the promotion at that time.

“Red meat is not bad for you.  Now blue-green meat, that’s bad for you!”
~Tommy Smothers

Spectacular dinners, creative cooking classes, and snacking on more than 40 cuisines can be penciled into your weekend calendar.

A Night Inspired by the Passion of Chef José Andrés
Thursday, June 10, 6:30 p.m., $65 plus tax and 18% gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
The first course is Bagels and Lox, a crispy bagel cone with salmon roe, mascarpone and chives. The next course is Guacamole with Hass avocado, tomato granité, tomato and lime segments, with house-made corn chips and cilantro. Third is Asparagus, Quail Eggs 63*C, Mushrooms and Frisée, followed by Deconstructed New England Clam Chowder. The next course is Lobster Americaine, butter-poached Maine lobster with a pipette of lobster bisque. Boneless Chicken Wing with Spanish Green Olive Purée will be followed by Beef Hangar Steak with Piquillo Pepper Confit. The meal concludes with Pineapple and Fennel Salad with Coconut and Chilled Pineapple Soup.   The price includes two selected glasses of wine.  Call 210-496-0555 for reservations.

Blackbird Wine Dinner
Thursday, June 10, 7 p.m., $150 plus tax and gratuity
Bohanan’s Prime Steaks and Seafood
219 E. Houston St.
Michael Polenski, the winery’s proprietor, will discuss the Merlot-based wine, which will be paired with this six -course meal prepared by chef Mark Bohanan.  The first course is Fredericksburg Peaches with Basil-infused Youngblood Honey, matched with 2009 Blackbird Arriviste Rosé; which will be followed by Butter-poached Cold Water Lobster and Cantaloupe Sashimi with Citrus Sea Salt, paired with 2009 Maisonary Vineyard Sauvignon Blanc. The third course is Texas Rio Star Grapefruit Sorbet with Bruléed Grapefruit Supremes.   The next course is Manchester Farms Quail Stuffed with Spinach Chorizo on Haricots Verts finished with Berry Lacquer, complemented with 2004 and 2007 Blackbird Illustration Cabernet Sauvignon.  The fifth dish is Grilled and Roasted Prime Beef Tenderloin, Cippolini Onions, and Red and White Fingerling Potatoes, paired with 2006 and 2007 Blackbird Contrarion Cabernet Sauvignon.  Dessert is Chocolate Decadence Petits Fours, paired with 2007 Blackbird Arise Merlot.  Valet parking is available.  For reservations, call Jenny Rabb at 210-324-5645.

Texas Folklife Festival
Friday, June 11, 5 p.m. – 11 p.m.; Saturday, June 12, 11 a.m. – 11 p.m.; Sunday, June 13, 12 p.m. – 7 p.m.; Adults $15 ($10 in advance), Children ages 6 – 11 $5 ($5 in advance), Children 5 and under free
Institute of Texan Cultures
801 S. Bowie St.
More than 40 different cultures will gather celebrating their costumes, dance, and food.  Advance tickets are available at: H-E-B stores, Ft. Sam Houston, Lackland Air Force Base, Randolph Air Force Base, UTSA’s Fiscal Services offices, and the Institute of Texan Cultures Museum Store. www.texasfolklifefestival.org

Cooking Demonstrations at the Pearl
Saturday, June 12
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. Chef Brian West of Las Ramblas will be performing this week’s demo.  Demonstrations start a 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m.   The market also features a changing chef’s table lunch menu by chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

“CIA Favorites”
Saturday, June 12, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Learn some of the CIA’s favorite recipes including appetizers, entrées, and desserts.  Participants will receive a CIA logo apron and a copy of “The Culinary Institute of America Cookbook”.

Raw Culinary Arts Cooking Class
Saturday, June 12, 2 – 4:30 p.m., $50 plus $15 food fee
8618 Brookhaven St.
The menu includes: Green Monster Smoothie; Nut Burgers without the Grease; Kale Chips; and Fajitas with Guacamole.  For reservations, call 210-710-4793 by June 10th.  http://cme-change.com/Classes.html

Second Saturday Art & Wine Galleries Tour
Saturday, June 12, 4 – 8 p.m.
Boerne, Texas
Galleries and wine shops will exhibit art and have wine samples.  At Boerne WineSeller, 412 River Rd., there will be an artist reception for Janice Joplin from 2 – 8 p.m.  A free trolley will shuttle you between all of the events. 

Gospel Brunch with a Texas Twist
Sunday, June 13, 10:30 a.m. – noon, $25 adults, $12.50 children
Gruene Hall
Gruene Historic District
New Braunfels, TX
“A New Orleans style gospel brunch with a Texas twist.”  More information is at https://tickets.gruenehall.com/Event.asp?EventID=655.

Don Pullum has had a busy year. In addition to growing grapes at his Mason vineyard and making wine for Sandstone Cellars, he’s been making wine for Torre di Pietra in Fredericksburg. But his efforts have been fruitful.

“One of the first wines, Torre di Pietra 2009 Black Spanish Reserve, just received a silver medal at the 2010 National Women’s Wine Competition in Santa Rosa, Calif.,” he says.

You can find the wines at the vineyard as well as Sandstone Cellars, which is carrying the Black Spanish, the Torre di Pietra 2009 Blanc du Bois and the Torre di Pietra 2009 Late Harvest Reserve Zinfandel. You can also order the wines directly from Torre di Pietra (click here).

“Latins are tenderly enthusiastic. In Brazil they throw flowers at you. In Argentina they throw themselves.”
~Marlene Dietrich

Learn more about the Paleo diet, embrace Argentina, or attend KLRN’s Steven Raichlen dinner.

Wine Tasting with Antonio Sanguineti
Thursday, May 20, 5 – 7 p.m., $20 plus tax and gratuity
Tre Trattoria
4003 Broadway
The wine maker and estate owner will attend this happy hour tasting featuring artisan cheese and charcuterie paired with five wines including a Super Tuscan, Brunello di Montalcino, and Vino Nobile di Montepulciano.   For reservations, call 210-805-0333.

Picada with Trapiche / Astica
Thursday, May 20, 6:30 p.m., $35
Central Market Cooking School
4821 Broadway
Enjoy light hors d’oeuvres with wines from Trapiche and Astica.  An Argentine DJ will set the tone.  For reservations, see http://bit.ly/9bB2G4.

“Fast Food Nation” Screening
Thursday, May 20, 7:30 p.m., $5 members of Solar San Antonio / $10 general admission
Alamo Drafthouse Park North
618 N.W. Loop 410
The 2006 Richard Linklater film examines the fast food industry.  Arrive early for pre-show entertainment, seating begins 45 prior to show.  http://bit.ly/cWajG2

“Argentine Traditions” Cooking Class
Friday, May 21, 6:30 p.m., $60
Central Market Cooking School
4821 Broadway
Narda Lepes, host on Argentina’s El Gourmet, will teach the history of classic Argentine dishes including: Tomatican; Matambre Arrollado con Pistachios y Pimientos; Humitas Norteñas con Queso de Cabra; Revuelto de Gramajo; and Dulce de Leche Fondant with Olive Oil Cookies.  For reservations, see http://bit.ly/9bB2G4.

Winemaker Dinner with Sebastian Zuccardi
Sunday, May 23, 6:30 p.m., $55
Central Market Cooking School
4821 Broadway
Sample fine Argentine wines paired with a casual meal. Wines include Zuccardi ‘Q’ Malbec 07; Santa Julia Reserva Malbec 08; Santa Julia Reserva Cabernet 08; and Vida Organica Sparkling Chardonnay.  The menu is Sliders made with Beef from the Pampas; Grilled Pizzas; Beef Short Ribs; and Asian-influenced Grilled Chicken Salad.  For reservations, see http://bit.ly/9bB2G4.

Paleo Tasting
Sunday, May 23, 6:30 p.m., $45 plus tax and gratuity
Auden’s Kitchen
700 E. Sonterra Blvd., #1117
Chef Patricia Wenckus will prepare appetizers and hor d’oeuvres that meet the Paleo Diet criteria.  Participants will learn more about the diet and can address questions to a certified CrossFit nutritionist.    For reservations, call 210-494-0070.

“Argentine Desserts” Cooking Class
Monday, May 24, 10 a.m., $50
Central Market Cooking School
4821 Broadway
This hands-on class will teach you how to make Stacked Meringue Cakes; Granny Smith Pancakes; and Tableton Mendocino (similar to millefeille).  For reservations, see http://bit.ly/9bB2G4.

Tea Time: Yerba Mate & Bunuelos de Batata
Monday, May 24, 2:30 p.m., $25
Central Market Cooking School
4821 Broadway
Learn how to make this Argentine beverage and its traditional accompaniment, Bunuleos de Batata (Sweet Potato Fritter).  For reservations, see http://bit.ly/9bB2G4.

Dinner with Steven Raichlen
Monday, May 24, 7 – 9 p.m., $125 per person, $1,200 for table of eight
Hyatt Regency Hill Country Resort and Spa
9800 Hyatt Resort Drive
PBS host and cookbook author Steven Raichen will perform a cooking demonstration from “his barbeque-around-the-world journey”.  The price includes dinner with beer and wine, as well as an autographed copy of his latest book, “Planet Barbeque”.  More information is at 210-270-9000 or www.klrn.org/chef.

Rebecca Creek Distillery, a venture by San Antonio entrepreneurs Steve Ison and Mike Cameron, has opened a facility on the North Side to produce two spirits: Enchanted Rock Vodka and Rebecca Creek Single Malt Texas Whiskey.  “We are excited to do something that is local and Texas based,” Cameron enthusiastically states.

The duo spent much time in Houston, Dallas, and San Antonio interviewing bar patrons about what they seek in premium spirits.  To achieve their goals, they have employed a master distiller to oversee development and production.

The grain-based vodka is distilled six times with limestone filtered water from Trinity Aquifer.  According to one of their representatives, it is also filtered through Texas-produced coconut shell carbon.  The mid-level priced vodka will be 80 proof and available this summer.

Their whiskey will be barley-based and produced in small batches with a copper pot still.  It will be aged in charred oak barrels and the proof will be determined upon release, sometime next year.

Their artisan production facilities have implemented environmentally friendly practices including water recycling.  They have stated that spent grain will be recycled as cattle feed.

Visitors will be invited for tastings and tours on Saturdays starting around the end of July or beginning of August.  Cameron hopes that people traveling to vineyards in the Hill Country will stop by to check out their facilities.

Rebecca Creek Distillery
26605 Bulverde Road, Suite B
San Antonio, TX 78260
www.RebeccaCreekDistillery.com
www.rebeccacreekwhiskey.com
www.texasvodka.com

Jesse Perez serves chicken with mole

Renowned chefs from near and far gathered at the JW Marriott to demonstrate their mastery of Mexican cuisine Saturday.

Because of soggy ground from the previous rains, the event was moved indoors to an immense ballroom, a minor hiccup to the chefs who had planned to use open flame in their preparations.  For example, Diana Barrios Treviño, famous for her puffy tacos, had to make a last-minute dish switch, choosing to prepare Taquitos de Pueblo instead.   Fortunately for all guests, this problem didn’t affect the quality of this extremely popular event.

Shrimp was a common ingredient in many of the dishes.  El Bucanero had two — a ceviche and an aguachile with a whole tender shrimp marinated in a spicy lime juice.  Paloma Blanca served shrimp with mojo de ajo and green rice.   Oaxacan cooking school Seasons of My Heart with chef Susana Trilling topped tostadas with shrimp ceviche and avocado chapiche cream.

Perhaps the last fiddlehead ferns in the country found their way into chef Jeffrey Balfour’s paella, also made with wild boar and braised rabbit.  He was asked to prepare the same recipe as the one he entered in the recent Paella Cook-off at the Pearl, but said it was difficult to source the ferns at their season’s end.

Pork was another prominent ingredient.  Chef Ryan Littman of JW Marriott cut slices for his Tacos al Pastor from a rotating vertical spit and heated corn tortillas on a large comal.  Chef Johnny Hernandez from True Flavors and La Gloria offered tostadas with shredded pork, and Ácenar’s James Sanchez served citrus marinated pork with sweet potato and spinach tamal and mole guerrero.  Chile en Nogada from Picante Grill was topped with pomegranate seeds.

Susana Trilling of Oaxaca

Chef Jesse Perez, formerly of Francesca’s at Sunset and now with Fuego in Long Beach, braised chicken with a stellar mole that included about 28 ingredients.  La Olla, a Oaxacan restaurant, topped fried plantains with a chicken black mole.

Dessert selections included pan dulce, pralines, and empanadas from Pico de Gallo.  Flour Power offered two cakes — chocolate cinnamon and horchata.   Oaxacan cooking school Seasons of my Heart had platters of chocolate chile truffles made with their own regional chocolate.  Guests seeking a light dessert could enjoy fresh fruit cups.

Of course, one cannot think of the best of Mexico without including tequila.  Some of these included Milagro, Herradura, and Partida.  A new tequila, Maestro Dobel Diamond Tequila, blends Reposado, Anejo, Extra Anejo tequilas, ages the product in French oak, and filters out the color.  Some tequilas were available straight up, others in drinks like margaritas.

Additional cocktails included vodka drinks from Ketel 1 and mojitos from the newly reopened Bar Havana.  An unusual rum from Guatamala, Ron Zacapa, was reminiscent of the vanilla sweetness in Liquor 43.

La Gloria serves tostadas

To accompany all of the food, tables of wine included favorites like Jordan and La Crema and new imports like Robert Oatley’s 2009 Rosé of Sangiovese.   Central Market had a selection of Argentine wines such as Callia Alta 2009 Torrontes, which are part of their current Argentine festival.  For those preferring a beer,  Negra Modelo and Modelo Especial were both available.

As the evening progressed, guests began dancing to music by Elementos.   A circle developed and couples came in and out of the center, much to the delight of the non-dancers.  As the event wound down and guests began to leave, they could be overheard commenting about their many favorite dishes of this successful night.

Photos by John Griffin

Gabriel’s Superstore, 1309 N. Loop 1604 W., is hosting a series of free wine education classes, starting this Wednesday.

The first class will focus on Old and New World Riesling. Light hors d’oeuvres will be served.

The schedule for April and May is as follows:

April 21 – Old and New World Riesling

April 28 – Argentina’s Signature Varietals

May 5 – Pacific Northwest

May 12 – Aperitifs

May 19 – Regional Shiraz

May 26 – Dry Rosé Wines

All classes start at 7 p.m. For reservations, e-mail Christina at casswillis@yahoo.com or call 210-492-8585.

If you’re one of those who has saved up years of wine corks for no reason whatsoever, now’s the time to put them to good use.

Whole Foods Market has partnered with Cork ReHarvest to launch a cork recycling program.

According to a press release from Whole Foods, corks collected west of the Rockies will be delivered to Western Pulp, where they will be turned into recyclable wine shippers containing 10 percent cork. Corks gathered in the Midwest will be sent to Yemm & Hart, which produces cork floor tiles. Corks donated in the East Coast and in the United Kingdom will be transported to Jelinek Cork Group, where old corks will be made into post-consumer products.

“We often forget that cork is a renewable, recyclable material that does not belong in our landfills, said Erez Klein, wine and beer buyer for Whole Foods Market’s Pacific Northwest Region, which first launched the program that is now is being expanded company-wide. “Whole Foods Market is excited to make cork recycling more accessible to our shoppers, and Cork ReHarvest allows us to help sustain cork forests, a critically important resource for our planet, and to do so with near effortless local community action.”

All 292 Whole Foods Markets in the U.S., Canada and the U.K. are participating in the program.

For more on the program, click here.

“If it wasn’t for the olives in his martinis, he’d starve to death!”
~ Milton Berle

How about a cool cocktail on the river or a walk through an olive grove?  Rather dive into a whole hog roast or learn the secrets to a South American feast?  There is no shortage of activities to keep you entertained all weekend.

Cooking Class by Mike Behrend
Thursday, March 25, 6 – 7 p.m., $10 donation
Whole Foods – Quarry
255 E. Basse Rd.
The chef / owner of Green Vegetarian Restaurant will show “Health Starts Here” recipes with his own flair. The $10 donation for the class goes to Whole Planet Foundation. Sign up at the Guest Services Desk or call (210) 826-4676.

Recipe for a Cookbook
Thursday, March 25, 6:30 – 8:30 p.m., $27
Churchill High School, Rm. A101
12049 Blanco Rd.
This NEISD continuing education class is taught by cookbook author Gloria Chadwick, who will instruct you in how to make your collection of recipes into a published book.  “Recipe for a Cookbook: How to Write, Publish, and Promote Your Cookbook” will be available for $14.95. To sign up, see http://bit.ly/asdKs7.

UK Dinner
Thursday, March 25, 7 p.m., $40 all inclusive
Copa Wine Bar
19141 Stone Oak Pkwy
This “Beer & Dine” UK dinner will feature beers paired with traditional United Kingdom dishes.  For reservations, call (210) 495-2672.

Spina Bifida Texas Wine Tasting Fundraiser
Friday, March 26, 5:30 – 9 p.m., $25
WineStyles
700 E. Sonterra
The price includes two glasses of wine, along with cheeses and other small bites.  A portion of the proceeds will benefit Spina Bifida Texas.

Witte Society Jazz in the Treetops
Friday, March 26, 7 – 10 p.m., $20 in advance, $25 at the door
H-E-B Science Treehouse at Witte Museum
Enjoy Spanish tapas and sangria while listening to Joe Posada Trio.  All guests must be at least 21 years of age.  Reservations are required by March 24th; call (210) or email 357-1922 or email tishacortines@wittemuseum.org.

Cooking Demonstration at the Pearl
Saturday, March 27, 9:30 a.m., free
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, Chef Hinnerk Von Bargen will demonstrate a berry pudding with strawberries.  Demonstrations start a 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m.  The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

Healthy Cooking Demo and Store Tour
Saturday, March 27, 10 – 11 a.m., free
Green Fields Market
19239 Stone Oak Pkwy (at Huebner)
Learn the basics of shopping healthy during this mini lecture and store tour. Call (210) 495-4644 for more information.

“Bifteck Parisien” Cooking Class
Saturday, March 27, 1 – 3 p.m., free
Sun Harvest
17700 U.S. Hwy 281 N., Ste. #200 (near 1604)
Chef Santé will demonstrate this Parisian classic.  For reservations, call (210) 684-9581.  www.sante-foods.com

Component Tasting – Wine Class
Saturday, March 27, 5 p.m., $25
Copa Wine Bar
19141 Stone Oak Pkwy
Sommalier Denise Eadson will lead this class focusing on wine’s essential components – sugar, alcohol, acid, and tannins.  Participants will taste wines along with the separate elements within them such as fruits.  There will be discussion on how the components are combined to create balance.  For reservations, call (210) 495-2672.

Second Annual Rivertini Pour-off
Saturday, March 27, 5 – 8 p.m., $25
Hotel Contessa
306 W. Market St.
Enjoy creative martinis, snacks from the hotel, and live music while assisting the San Antonio River Foundation.  Party-goers will get membership in its program, Rio Vivo.  Purchase tickets at http://www.sariverfoundation.org/news-events/events/rivertini-pour.

Whole Pig Roast & Blind Pinot Noir Tasting
Saturday, March 27, $45
Two Bros. BBQ Market
12656 West Ave.
This event is part two of the Swine & Wine Festival.  Sample a variety of Pinot Noirs, while enjoying the fun of a whole pig roast.  For more information, call (210) 496-0222.  www.twobrosbbqmarket.com

Olives Olé: Second Annual International Olive Festival of Texas
Saturday, March 27, 10 a.m. – 4 p.m., $10
Sandy Oaks Olive Orchard
25195 Mathis Rd.
Elmendorf, TX
The event includes olive orchard tours, cooking demonstrations, olives and olive oil tastings, soap making, and much more.  Seminars include: Pairing Olives with Wine; Celebrate the Mediterranean Lifestyle; Health Benefits of Olive Oil; Keeping a Mediterranean Pantry; From the Kitchen to the Spa; Growing Olives in Texas Climates; and more.  Tickets are available at HEB stores and at the gate.  www.ldeisanantonio.org

William Hill Vineyards Wine Dinner
Saturday, March 27, 7 p.m., $65 plus tax and gratuity
Crumpets Restaurant and Bakery
3920 Harry Wurzbach
The four course dinner starts with Vol-au-Vent with Scallops St. Jacques, paired with Napa Chardonnay.  The next course is Quail Farci with Wild Mushrooms, matched with Napa Merlot.  The third course is New Zealand Rosemary Lamb Chops, served with Napa Cabernet Sauvignon.  The dessert is Butter-sautéed Banans over Vanilla Ice Cream, paired with Muscat de Beaumes.  For reservations, call (210) 821-5600.

“A South American Feast” Cooking Class
Monday, March 29, 6:30 p.m., $55
Central Market Cooking School
4821 Broadway St.
Emily Swantner of O’Keeffe Cafe in Santa Fe will illustrate the energy of South American cooking with the following menu: Ceviche Tradicional; Causa Rellena Aji Amarillo con Camaron (Layered Mashed Potatoes Seasoned with Yellow Chiles & Shrimp); Sopa de Quinoa (Quinoa Soup); Bahia-Style Shrimp in Coconut Sauce served with Arroz Amarillo; and Argentinian Panqueques (Dulce de Leche filled Crepes).  For reservations, see http://bit.ly/9bB2G4.

Photo by Christy Thompson

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

• 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, $8 at the door.
• May 15, 11 a.m.: 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, Marion, TX
  $35 per person, $40 at the door, $7 per person under age 21, children under age 5 are admitting free of charge.
• TBA: Chefs and Cellars, TBA
  $300 per person.

The festival starts with Sip, Savor and Shop, which is now in the evening and features wine tastings, hors d’oeuvres, shopping discounts, and more.

Some notable changes from the 2009 season include a change of location and name for the event formerly known as Burgers and Beer.  It now also includes barbecue and Texas spirits and has moved from Artisans Alley to the JW Marriott.  Participants can also enjoy a day of golf at the Valero Texas Open and a concert by Robert Earl Keene.  The total price for all three activities is $55.

A number of the locations for the winemakers dinners have been announced; participants include Citrus at Hotel Valencia, Francesca’s at The Westin La Cantera, Las Canarias at The Omni La Mansión del Rio; The Lodge Restaurant of Castle Hills, and Pesca at The Watermark Hotel.  Reservations for these dinners must be made directly with the restaurants; a list of phone numbers are provided below.

On Friday, journey to Stonewall for Becker Vineyards Winery Lunch; the Beckers will host the event and pair their wines with a multi-course lunch in the idyllic setting.  In the evening, stroll from table to table down the riverwalk at The Grotto for some for the best from the city’s finest chefs.

The Saturday seminars, previously limited to wine educuation, will now also include cooking demonstrations.  A new event, Blood Mary Brunch, will move the party to the Hotel Valencia for brunch and cocktails with a bit of spice.  The day concludes back at the JW Marriott with The Best of Mexico, a celebration of all of its regions featuring Mexican haute cuisine.

The popular Bubbles Event is currently pending and an announcement will be made soon.

The festival concludes with the renamed Totally Texas, a day at Rio Cibolo Ranch.  Live music, hayrides, BBQ competitions, seminars, and much more will provide fun for the entire family.

Proceeds from the events support local culinary art students and food related aid organizations.

List of Participating Restaurants for the Winemaker Dinners

Citrus at Hotel Valencia, (210) 227-9700
Francesca’s at The Westin La Cantera, (210) 558-6500
Las Canarias at The Omni La Mansión Del Rio, (210) 518-1000
The Lodge Restaurant at Castle Hills, (210) 349-8466
Pesca at The Watermark Hotel, (210) 396-5841

New World Wine and Food Festival
nwwff.org
(210) 822-9555