3rd Annual Buffalo Gap Wine & Food Summit by Darryl Beeson The schedule of events has been fine-tuned for the third annual Buffalo Gap Wine & Food Summit, scheduled for April 20 – 22, 2007. Once again the event will take place under the massive live oaks of the Perini Ranch Steakhouse in Buffalo Gap, Texas (population 463), a pleasant drive, just South of Abilene, Texas. “If you love wine and food, this is the event to attend,” says Texas’ only Master Sommelier Guy Stout, “the scenery is beautiful, the food is amazing and you can’t beat the one-on-one time with the winemakers and chefs.” This year’s event kicks-off with a luncheon featuring Chef Stephan Pyles. “I am officially off the events circuit, but this event is just too exciting to pass up,” said Chef Pyles. He will also go head to head with Tom Perini in a friendly cooking competition at the exclusive patron event on Friday night. “Chef Pyles is a great friend,” says Tom Perini. “I look forward to cooking with him and welcoming him back to his West Texas roots.” Chef Pyles was born and raised in Big Spring, Texas located just 90 miles from Buffalo Gap. The Buffalo Gap Wine & Food Summit, Inc. is a non-profit organization founded by Tom Perini of Perini Ranch Steakhouse (Buffalo Gap, TX), Fess Parker of Fess Parker Winery & Vineyards (Los Olivos, CA) and Dr. Richard Becker of Becker Vineyards (Stonewall, TX). The mission is to cultivate the appreciation of fine wine and food through education and industry discussion. To attend the 2007 Buffalo Gap Wine & Food Summit, wine and food lovers can call 325.572.3424 or 800.367.1721. For maps and more information, including participating winemakers and chefs, visit www.periniranch.com. Schedule of Events- Friday, April 20, 2007 BECKER’S “BALLINGER VINEYARD” TOUR (1:00 PM, Depart from Perini Ranch) Enjoy wine and cheese as you travel with Dr. and Mrs. Becker to their vineyard in Ballinger. Becker Vineyards wines have been served at numerous Presidential dinners and functions. Learn about Texas terroir - the influence of the location, type of soil, and weather conditions working together to give wine a distinct personality. See those famous Cabernet Sauvignon grapes growing in Texas in a casual, informal tour (returning around 4pm) $35. Saturday, April 21, 2007 DINING WITH CHEF STEPHAN PYLES (11:00 AM, Perini Ranch Grounds) Fifth-generation Texan, founding father of Southwestern Cuisine and a pioneer of New American Cuisine, Chef Pyles has created 14 restaurants over the past 22 years. The Buffalo Gap Wine & Food Summit is thrilled to invite you to join us for an exclusive multi-course luncheon prepared by Chef Stephan Pyles. Chef Pyles will demonstrate the art of pairing food with remarkable wines and give you a rare “Q&A” opportunity with the chef himself! $100 TEXAS vs. THE WORLD WINE TASTING (3:00PM, Perini Ranch Grounds) It may seem like a lofty undertaking, but Texans are known for their “bigger and better” attitudes and our pride for Texas Wines is no different. Why not take on the world!? In this blind tasting, moderated by well-known writer Wes Marshall, you will taste astounding wines from Texas, California, Australia and France in a head to head taste-off. Marshall will be joined on the panel by winemakers and representatives from the vineyards of each of the wines poured at this tasting. $50 COWBOYS, CUISINE & CABERNET (7:00PM, Perini Ranch Grounds) Dine and dance the night away under the West Texas sky as you sample some of the regions' finest cuisine from some of today's hottest chefs. Here the chefs will showcase their cuisine and creativity at their own buffet stations alongside perfectly paired wines. This unique, intimate event gives you the rare chance to kick up your feet and visit with our top chefs and winemakers. Western Chic Attire, Valet Parking provided. $125 Note: The $375 Patron package includes the Saturday events plus: PYLES vs. PERINI: A COLLISION OF FLAVOR AND STYLE (7:00PM,Friday, April 20, 2007, Perini Ranch Grounds) Prominent chef and restaurateur Stephan Pyles will pit his culinary skills against those of cowboy cook, Tom Perini. Watch how these two opposites create the same, yet surprisingly different, entrées. This “friendly” competition will be judged by Texas’ most well-known food critics and will return Chef Pyles to his West Texas roots. BID-ADIEU BRUNCH (9:30AM, Sunday, April 22, Perini Ranch Steakhouse - Patio) This traditional Texas brunch with informal fare will be the perfect end to the weekend. For more great wine suggestions, click here Do you have any questions, comments or suggestions? Email: jwdineline@aol.com Copyright © 1998 Inter Active Media Solutions. All Rights Reserved. The interactive components of this site require that you use a current browser version of Explorer; be sure to maximize your window out so you can see the entire page. This page was created by Inter Active Media Solutions.