I recently participated in an AMAZING dining experience in Austin, hosted by the Austin Food and Wine Alliance (AFWA).
This was my first event with the AFWA so I didn't know what to expect. Let's just say the night proved well beyond my expectations!
The event was part of the 2013 Chef Wine & Dine series. This particular evening featured Chef David Bull, a prominent local chef who was honored by Food & Wine Magazine as one of the best new chefs in 2003. Chef Bull is the mastermind behind the successful Congress and Second Bar and Kitchen in Austin.
It took place at The Austonian Club on the 55th floor of the tallest building in Austin: The Austonian. The dramatic 360-degree views of the city created a nice backdrop for the event.
The theme for the evening was A Journey Into Chef David Bull's Culinary Inspiration. Prior to the start of dinner, Chef Bull gave a brief introduction to the inspiration for the menu. He explained that he comes from an Italian family with a history in the food industry. Lucky for us, the menu was inspired by his family's traditional recipes. Chef Bull presented a five-course meal that was both comforting and intriguing.
|Wine & Dine with Chef David Bull Menu|
The second course was a nice arugula salad topped with black olives, peperocini, and crumbled blue cheese, and was paired with a Berlucchi Franciacorta Brut. The bubbles were the perfect pairing for the light and refreshing salad, and both were finished quickly. My friend Erin (a major foodie) enjoyed the champagne pairing as well and excitingly noted, "Everyone always forgets the bubbly!"
The third course was my favorite, along with the favorite of the table. Chef Bull prepared Pepperoni Soup with cheesy garlic bread. At first we were a bit skeptical, but the soup was delicious and the wine pairing (Il Poggione Rosso di Montalcino 2010) was perfect! A nice bonus: Chef Bull's recipe was shared in the to-go swag bags!
|Pepperoni Soup. Brilliant!|
The fifth course was dessert, usually my favorite course of any meal. The dessert this evening was a banana cream pie cannoli with espresso caramel. To. Die. For. The paired dessert wine was a moscato (Maculan Moscato Dindarello 2011) and worked quite well with the espresso caramel!
|The only problem with the dessert was they only served you one.|
I look forward to the next Chef Wine & Dine event, and you should too...We got a sneak peek on who the chef is going to be and I simply cannot wait. Stay tuned!
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