NEWS & EVENTS
24th Texas Hill Country Wine and Food Festival June, 2009
A few weeks ago I was invited to cook for a winery luncheon at Stone House Vineyards, participating in the 24th Texas Hill Country Wine and Food
Festival. An event that has grown with each passing year, this popular festival features Texas wineries, chefs and products. My contribution was
Tandoori Chicken Salad, which was paired with Spicewood Vineyards excellent Sauvignon Blanc. The luncheon was one of three offered this year and
was sold out almost immediately. Angela Moench, the owner of Stone House Vineyards is a passionate wine maker and has planted almost every vine
herself, and tends this baby of hers with extreme TLC with some help from her husband and co-owner Howard.
The luncheon showcased an outstanding entrée by Chef Jeff Blank of Austin's Hudson on the Bend - sausage stuffed quail in a pool of cheesy grits served with a beer blanc sauce. The accompanying wine was Stone House Vineyards outstanding Claros. Dessert was a meringue covered individual cake by the Queen of Desserts - Rebecca Rather of Fredericksburg's Rather Sweet Bakery.
- Rancho La Puerta, Tecate Mexico. November 14 - 21, 2009
- 24th Texas Hill Country Wine and Food Festival, June, 2009
- Reflections on the February Culinary Tour of India. April, 2009
- Culinary Tour of India February 11- 25 2009
- India Tour Gallery September, 2008
- Crow Collection of Asian Art
- Cooking Demonstration, presentation and book-signing
- Book Signing at The Book People in Austin TX
- A week at magical Rancho La Puerta
- In Touch with Indian Cuisine
- Asia Society Texas Center presents
- At Home With Indian Cooking
- The Chefs – Suneeta Vaswani
CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)