Texas is the fifth-largest wine producing region in the U.S., yet locals drink 95% of the wine produced in state. This reviewer finds out what the locals are enjoying and what the rest of the U.S. is missing by sampling some of Texas' finest.
Restaurants and bars have been adding Bellini to spring and summer menus since the Italian drink was first invented in the 1940s. The original recipe calls for white peaches, but some chefs still use peach puree that is commercially prepared. One of this writer's favorite versions calls for Cabernet Franc icewine and Chambord raspberry liqueur.
At 23, Marc Weber has graduated from The CIA, spent two years as a personal chef and now is opening his own catering business, On The Marc Events. The chef describes his culinary style as "American regional with some French influences."
Chefs are adding unexpected spices to fruit soups to tone down the sweetness and pump up the flavor. Chef Mikey Price, who works at a Mediterranean-influenced American restaurant, has a fruit soup recipe that uses plenty of tarragon and shallots. Another soup combines strawberry and black pepper.