Big Reds, Big Bubbles, Big Fun

On Thursday, I was fortunate enough to attend Big Reds & Bubbles as a guest of the fabulous Jennie Chen. Big Reds & Bubbles, a Wine and Food Foundation of Texas event, was a celebration of fine food, sparkling wines, and heavy red wines - three of my very favorite things. And just to add to the marvelousness of it all, the event took place in the gorgeous and historic Driskill Hotel, which ratcheted up the decadence factor several-fold. I was in heaven.

As you walked in, you were greeted by this Table o' Bubbly. Then you could pick up an empty glass and walk around for pours of a bazillion (technical term) other wines and sparkly goodness.

The Driskill.


More Driskill.


From the Driskill Grill - Scallops B.L.T. The Grill's executive chef, Jonathan Gelman, is one of my favorite chefs in town; his work is always incredibly delicious, yet it's totally accessible and doesn't take itself too seriously (e.g., the cilantro sorbet push-ups they had a La Dolce Vita). Plus, I love the fact that he's lying on the floor in his profile photo at the link above.


Florida Stone Crab claws with spicy mustard sauce from Truluck's.
They have these all-you-can-eat on Monday nights. Dangerous.


Extreeeemely delicious torched escolar with a wonderfully light citrus sauce from Kenichi. I think this is the only savory thing I ate two of all evening. In fact, I wish I could eat another one right now.


Super tender miso-cured beef tongue tacos, also from Kenichi. Soooo goood.


Speaking of delicious meat, this Yankee Pot Roast from Max's Wine Dive
was all kinds of melt-in-your-mouth amazing.


Smoked Beef Tenderloin with a Bacon Marmalade on Herb Crostini from Perry's.


I can never turn down a lamb chop. These babies were prepared by the Roaring Fork
and served with a white wine pepper jack fondue.


House-Smoked Salmon Bread Pudding with Tomato Truffle Sauce by Fete Accompli.


Guisada de Pollo en Salsa Verde from Streats, a not-yet-open, but highly-anticipated restaurant featuring street food from a slew of different countries. Their managing chef is Michael Vilim, who is probably best known for his work at Mirabelle and the sadly-departed Castle Hill Cafe.

I know this is getting long, but for your dessert fans:


Chocolate Hazelnut Sandwich Cookies with Dark Chocolate and Brandy Ganache Filling from Fete Accompli. Yes, they were as good as they sound.


An assortment of dessert offerings from the 1886 Cafe and Bakery.


Toasted Almond Bostock with Cranberry Apple Compote and Grand Marnier from Annie's Cafe & Bar.

This was truly one of the nicest food events I've ever had the pleasure of attending - thank you, Jennie, for inviting me along!

Now can somebody please hand me my stretchy pants?