Local Chefs Come Up Huge at Stars Across Texas at the THCWFF

Well, another Texas Hill Country Wine and Food Festival has gone into the books. And I think most would agree that it was a fun weekend.

I started things off with the “Hot Blooded Latins” seminar at Fogo de Chao featuring the wines of Chile and Argentina. John Bonadies was a knowledgeable and affable host and we should acknowledge the serious amount of time and energy put in by the Austin Chronicle’s Claudia Alarcon.

The follow-up lunch at Dona Emilia’s featured food from Dona Emilia’s, Sampaio, and from the kitchen of Aaron Sanchez, proprietor of two New York Latin hot spots, Centrico and Paladar. His ceviche was a smash!

Friday night found us sipping and noshing at the Stars Across Texas Chef’s competition at the ballroom of the downtown Austin Hilton. One thing was immediately apparent. The Austin chefs were not only in fine form but were well-represented.

Elmar Prambs from the new Trio at the Four Seasons, as usual, knocked us out with a lovely Niman Ranch Flat Iron Steak with corn brulee with beet salad along with an apple bacon biscuit.

Jeff Blank from Hudson’s on the Bend never fails to surprise at these events. His plump strawberry wrapped in venison with goat cheese and honey was another smash hit.

The Navajo Grill from Fredricksburg rolled into town with a nopalito biscuit with a sweet potato and goat cheese puree along with some crispy prosciutto and a ancho honey drizzle. Chef Josh Raymer was presiding.

The chefs at Finn and Porter from the host Austin Hilton were not to be outdone with a seaed pork belly, braised romaine, peppercorn aoli and roasted heirloom tomatoes.

Harvey Harris, Exec Chef at the always popular Siena prepared a rabbit and wild boar tureen with black truffles and a sweet green fig conserva on homemade crostini. Amazing!

Tyson Cole, Chef at the uber-cool Uchi on S. Lamar has been in the local headlines as of late for his epic battle against Chef Morimoto on the Food Newtork’s Iron Chef. Although Cole lost that one, he was a winner Friday night with a seared fois-gras nigiri sushi. You want to talk about a one-bite taste explosion! Massively tasty!

The chefs from the new Italian restaurant at the Domain, NoRTH, looking a bit like magic men Penn and Teller, produced a magically tasty short rib. I had to go back for seconds on this one.

Jeffrey’s, as usual, was very much in evidence with a cool and lovely yellow tomato and habanero gazpacho with a bit of shrimp and avocado crème fresh. Chef Alma Alcocer-Thomas who helmed the seamless transition from David Garrido a few years ago continues to deliver daily excellence from this most revered of bistro restauants.