Cowboys + Gauchos showcases Texan and Southern American cuisine at Salt Lick Pavilion
Nothing is more quintessentially Texan than the cowboy. This Sunday, February 24, cowboy culture from Texas and South America will be on display in all its finery at the Salt Lick Pavilion at Cowboys + Gauchos, an event hosted by the Wine and Food Foundation of Texas.
From 12 p.m. to 4 p.m., the public is invited to don boots and cowboy hats, while feasting on antelope, lamb and wild boar that have been roasted whole over open fires. There will be plenty of wine from more than a dozen Texan and Uruguayan wineries to wash it down.
In its third year, Cowboys + Gauchos brings together several prominent chefs to show off impressive traditional Texan and Southern American cooking techniques, such as roasting whole animals on giant iron rigs. The event was inspired by Francis Mallmann’s book Seven Fires: Grilling the Argentine Way, and brought to life by Wine & Food Foundation of Texas Board Member, Howard Kells.
Kells was fascinated by the concept of bringing together Texas and South American barbecue and wines in an outdoor event. He successfully built his own enormous iron grilling structure, patterned after Mallmann’s, and has cooked a whole calf and whole elk at past Cowboys + Gauchos events.
This year guests will feast on South Texas Nilgai Antelope from Broken Arrow Ranch, lambs and a wild boar from IO Ranch and South Texas style cabrito prepared by Chef Jack Gilmore (Jack Allen's Kitchen). The mouth-watering spectacle of roast meats continues with pork bellies from El Chile, beef tongue cooked by El Alma and various other treats from Café Josie, Fore, Live Oak Barbecue, Estancia Churrascaria and Sentelli’s Sweets.
Game guide and outdoor chef, Christopher “Tink” Pinkard, will roast a 100 pound pig. “I will start cooking my pig at 4 a.m. on my portable Cuban-style grill using mesquite for heat and pecan for smoke. Before cooking it I’ll brine the pig in a mixture of salt, sugar and water for 72 hours, which keeps it nice and moist,” says Pinkard. He recommends Pinot Noir or Cabernet to pair with his boar, but acknowledges beer is a great choice, too. “I can’t cook those pigs for eight to 10 hours without a beer.”
Live music and wineries will ensure a festive scene in the pavilion. Guest can try a selection of wine from Texas wineries such as Cap Rock Winery, David Mayfield Selections, Duchman Family Winery, Fall Creek Vineyards, Flat Creek Estate Winery, Hye Meadow Winery, Spicewood Vineyards and William Chris Vineyards. This year there will also be five wineries from Uruguay on hand including Juanico Famila Deicas, Gimenez Mendez Eco Valley Wines, Pizzorno Wines Don Pascual, Bodega Bouza and Bodega Marichal.
“This is the first time that so many Uruguayan wines have been assembled in one place to be tasted in the U.S. Guests at Cowboys + Gauchos will be the first people in Texas to taste them. It is a great event for Uruguayan wines because the gaucho culture is prevalent in the country,” says David Furer, the Wines of Uruguay spokesman and wine journalist.
“Wineries will pour up to 20 various wines including Sauvignon Blanc, which is [an] up-and-coming white wine in Uruguay, along with Chardonnay, Pinot Grigio, Merlot and Syrah. Of course there will be a prevalence of Tannat, which is the signature grape of Uruguay. It makes a full bodied wine that goes well with rich grilled and barbecue red meat.”
Tickets are available on Wine & Food Foundation of Texas site for $65 per person. Proceeds from the event will support up-and-coming chefs, sommeliers and excellence in the culinary and viticulture arts through scholarships and the underwriting of the TexSom beverage conference.