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  • James Tidwell, Drew Hendricks
    Photo by Matt McGinnis
  • Tasting break with Pedernales Cellars
    Photo by: Matt McGinnis
  • Studying wine
    Photo by: Matt McGinnis
  • Tasting flight at TEXSOM
    Photo by: Matt McGinnis

  • Whole Foods Markets "Old Schooler" wine 64 ounce growlers.
    Photo by Matt McGinnis
  • Master Sommelier, Devon Broglie, ceremoniously pours the first "Old Schooler"
    Photo by Matt McGinnis
  • Master Sommelier, Devon Broglie, with the first "Old Schooler" wine.
    Photo by Matt McGinnis
  • Charles Bieler and Devon Broglie celebrate the launch of the "Old Schooler"wine to go program.
    Photo by Matt McGinnis
  • Devon Broglie, congratulates Charles Bieler on the "Old Schooler" wine to goprogram.
    Photo by Matt McGinnis

  • The Wines of Texas lineup.
    Photo by Matt McGinnis
  • Rodil and Broglie like what they taste.
    Photo by Matt McGinnis
  • Sandstone Cellars winemaker, Don Pullam.
    Photo by Matt McGinnis
  • June Rodil at ease tasting wine.
    Photo by Matt McGinnis
  • Ray Isle prepares for the tasting.
    Photo by Matt McGinnis
  • Panel moderator, Russell Kane.
    Photo by Matt McGinnis
  • Texas wine flight.
    Photo by Matt McGinnis

  • Gail Simmons, special projects director for Food & Wine magazine and co-host ofBravo’s Top Chef.
  • Marcus Samuelsson, chef/owner, Red Rooster Harlem, Ginny’s Supper Club.
  • Ray Isle, Food & Wine magazine wine editor.
  • Christina Tosi chef and owner of New York’s sensational bakery Momofuku MilkBar.

  • Chef Josh Watkins wins
    Photo by Marshall Wright
  • Cheftestants Josh Watkins, Paul Petersen and Zack Northcutt
    Photo by Marshall Wright
  • Chef Josh Watkins cooking
    Photo by Marshall Wright
  • Josh Watkins plate
    Photo by Marshall Wright

  • Winning Chef, Harold Wong.
    Photo by Loren J. Root
  • 2011 Chef's Under Fire winner Chef Harold Wong with judges: Chef David Bull,Chef Tyson Cole and Chef Kent Rathburn
    Photo by Loren J. Root
  • The winning dish, Only in Texas; leaf longhorn pattie paired with sautéedmushrooms accompanied with Idaho chips, fried kale, compressed infusedstrawberries, with a bit of black berry mash and garnished with ito togarashi,green onions, and fried leeks, served on a streak of spicy beet purée
    Photo by Loren J. Root

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