Craft Beer, Fine Wine, Artisan Spirits, and Mouthgasmic Food.

Monday, November 23, 2009

Big Reds and Bubbles means Big Fun and a Big Belly

The Wine and Food Foundation knows how to throw a party.  Big Reds and Bubbles Holiday Party was another one of those spectacular parties.  Tasty eats and bubbles lined the halls of the Driskill Hotel Downtown.  Along with the delicious offerings, there were incredible items being auctioned off such as a weekend stay at the AT&T Center, wine tours, and other things I should bid on.  Let's take a tour of some of the food offerings.  A big thanks to the Wine and Food Foundation for inviting me to enjoy the holiday cheer!

Absolutely decadent baby chocolate hazelnut sandwich cookie with dark chocolate and brandy ganache middle from Fete Accompli. Chocolate + Hazelnut + Brandy = Happiness.

Hamachi Crudo toasted Hazelnuts, celery salad, & ponzu from The Carillon.  Beautifully presented and incredibly fresh. 

Florida Stone Crab Claws from Truluck's. I believe Truluck's is running a Monday night special on these babies. All you can eat - price depending on size of claw shipments for the week.

Smoked Beef Tenderloin with a Bacon Marmalade on Herb Crostini from Perry's Steakhouse. This delicious morsel of meatiness was perfect with the bacon marmalade.  Really though, isn't everything perfect with bacon? 

Busy Driskill Chefs searing up some scallops.  They are hard at work, and my tummy is grateful.

Seared Scallops with tomatoes from the Driskill. Mmm.... buttery scallops. Did I mention that I like butter?  This dish was uber delicious.

Heavenly desserts from 1886 Cafe and Bakery located inside the Driskill.  These petits fours were so beautifully arranged, I just had to take multiple photos. 

Chocolate mousse cups with raspberries. The time and energy needed to create the artful decorations deserves recognition.

Lemon tarts, truffles, and chocolate covered strawberries. Almost too pretty to eat.  Almost.

Guisada de Pollo en Salsa Verde from StrEATS. Coming soon on 3213 Red River Street. 512-628-0288 You might have remembered StrEATS from Tour de Vin.  They still haven't opened, but with every dish I try, I just can't wait. 

Miso Cured Beef Tongue Tacos from Kenichi. These were very tasty, no pun intended. 

Pan Seared Scallops over Mushroom Polenta from NoRTH was one of my favorite dishes of the night.  The polenta  was amazingly creamy and flavorful.  The secret, so I was told, is mascarpone and parmesan.  I haven't tried NoRTH yet, but now I'm looking forward to paying them a visit.

Toasted Almond Bostock with Cranberry Apple Compote and Grand Marnier from Annie's Cafe. I am a sucker for almonds. Almond drinks, almond jello, and almond cakes are my comfort foods.  Something about the aroma of almonds reminds me of being a kid again and drinking warm almond tea in the winter.  Needless to say that I am in love with this dish.  I'm looking forward to it coming soon to the brunch at Annie's Cafe.


  1. Dang! So bummed that they ran out of that hamachi before I got there! That looks fantastic.

    However, you? Big belly? Riiiiight.

  2. It was great running into you there! I'm so glad you got pictures, as I completely forgot my camera.

    What did you think of the bacon foam on the Driskill's scallops? I normally love bacon, but it was just so strong! And I was also surprised by how tasty North's morsel was. I guess I need to give them a retry, since our one bad experience was over 18 months ago.

  3. @Optimista....I was sucking in my big belly.

    @Boots: It was so good seeing you. I feel like it's been ages since I've seen you and Logan. I scraped off the bacon foam on my scallop. I don't remember it being very bacony, but I do remember it being buttery. Of course, there was a gigantic tub of butter next to where they were preparing the scallops.

    Did you try Roaring Fork's Lamb chops? I thought they were incredibly tender, and I've always loved their fondue. However, both times I've ordered the lamb chops at the Quarry Lake location, they've been pretty tough.