In this cooking class at Central Market, Chef John Ash will present a tasting of Sauvignon Blancs from around the world showing how the varietal changes depending on terroir. He’ll then demonstrate some of his favorite small plate recipes from several cuisines to show how this delicious wine grape can wrap itself around global flavors. John is a partner in Sauvignon Republic Cellars, which is dedicated to making Sauvignon Blanc wines only around the world.

Menu
Tomato and Radicchio Soup with Smoked Cheese
Twice Baked Goat Cheese Soufflés with Watercress Cream
Grilled Shrimp with a Tomatillo and Avocado Salsa
“Crochette" (Potato Croquettes) with Coppa and Parmesan
Chicken and Tofu Steamed Dumplings

Location:
Central Market North

Dine with Texas winemakers surrounded by the beauty of their wineries in the Hill Country. You’ll enjoy notable wines from Texas vineyards paired with an exquisite multi-course meal. Each course is prepared by a different Texas chef. Lunches are held at the lavender-bedecked Becker Vineyards, ignoble Fall Creek Vineyards, award-winning Flat Creek Estate and newcomer Mandola Estate Winery.

Buses will be provided from the Four Seasons Hotel. Please call 512.249.6300 for reservations.

Location:
Various Texas Hill Country Wineries

Texas food and wine come full circle in this culinary exploration that pays tribute to the some of the cultures that gave birth to our great state. Texas cuisine is the result of many cultures, from the height of the Mexican empire to the depths of the American South. Various Texas chefs and wineries will share their passion while pairing Texas wines, their Old World counterparts, and complimentary cheeses from Texas and beyond. Central Market Cheese Buyer Michele Haram and Wine Manager Seth Pollard lead this tasting of cheeses and wines paired with dishes from Texas chefs that reflect the state’s cultural heritage. Texas cheesemaker Deborah Rogers from Fort Worth will be a special guest.

Location:
Central Market North

Hosted by Texas Disposal Systems (TDS), this event offers exotic flavors and music from Latin America at TDS' gorgeous exotic game ranch. Taste delightful dishes from various Latin American cuisines prepared by talented chefs, including Aaron Sanchez from Paladar in NYC, and some of Texas' finest. Their fabulous creations will be paired with wines from Texas, California and Latin America. Smoke a stogie from Bobalu Cigar Company. Dance to the spicy Brazilian rhythms of Austin's Seu Jacinto, sample premium liquor, or simply enjoy a sizzling evening of food and wine under the stars.

Please note: We will not be offering a bus ride between the Four Seasons Hotel and the Texas Disposal Systems' Exotic Game Ranch this year.

Location:
Texas Disposal Systems' Exotic Game Ranch

Enjoy the meal of a lifetime in the iconic, cattle-baron splendor of the Driskill Hotel as six award-winning Texas chefs demonstrate their culinary mastery for you. Each course of this extraordinary meal will be expertly paired with exquisite and memorable wines from Kendall-Jackson Highland Estates. Chefs are: Austin’s David Bull and pastry chef Mark Chapman of the Driskill Grill, both named top chefs in the country by national magazines; James Beard Award-winner Robert Del Grande of the legendary Café Annie in Houston; Arlington’s Brian Olenjack of Olenjack’s Grille, who’s previous restaurant The Chisholm Club was the recipient of WineSpectator’s Award of Excellence in 2004; Kent Rathbun of Dallas’ Abacus, which Jerry Shriver of USA Today named as one of the top meals around the world; and San Antonio’s Bruce Auden from BIGA on the Banks, who’s been a James Beard Award nominee four times.

Thank you to our Table Hosts - Strasburger and Price LLP and Merrill Lynch Private Banking and Investment Group.

Location:
The Driskill Hotel

Eric Lee, Executive Chef of Simi Winery in California, will demystify what he does best: pairing wine with food. Don’t miss his inspired matchings of Seared Lamb Tartare Crostini with Calabrian Chiles & Mint served with Simi Sauvignon Blanc; Toad in a Hole Salad with Exotic Mushrooms & Crispy Pancetta served with Simi Sonoma County Chardonnay; Lobster Ravioli à la Nage served with Simi Russian River Reserve Chardonnay; Grilled Ahi Tuna with Roasted Eggplant Risotto Cake & Olive Jus served with Simi Sonoma County Merlot; and Mini Pineapple Upside-Down Cakes with Saffron-Pistachio-Rose Water Ice Cream.

Tickets for this class must be purchased separately through the Central Market Cooking School. Call 512.458.3068 for reservations.

Location:
Central Market North