Earlier this November, as folks around the country geared up for turkey and stuffing, we were pigging out - literally and figuratively - with our friends at the Texas Food & Wine Alliance for two high profile culinary events in Austin, Wine & Dine and Wine & Swine.
While diners feasted on locally sourced fare alongside glistening green bottles of Mountain Valley Spring Water, the two shared personal stories and the inspiration behind their cuisine.
Later in the month, we were proud to sponsor the Backyard Edition of Austin Food & Wine Alliance’s 10th annual Wine & Swine. This casual tasting event featured some of Texas’s brightest chefs making one of Texas’s favorite foods: tacos.
Host Chef Edgar Rico of Nixta Taqueria crafted a main course of hand-pressed tortillas that could be packed with confit squash, fire-roasted suckling pig or heritage pork carnitas. Other chefs and Austin favorites featured, included the Austin Taco Mafia — Chef Luis “Beto” Robledo of Cuantos Tacos, Chefs Anthony Pratto and Xose Velasco of Discada, and Chef Gerardo Guerrero of La Tunita 512; Chef Joseph Gomez of Con Todo and Marco Silvestrini of Dolce Neve.
Both of these Texas-centric events raised funds to fuel the Alliance’s mission of strengthening local food systems while promoting the next generation of culinary businesses and advocates. Great food for a great cause, does it get any better?