THE VIP EVENT IS SOLD OUT
April 27, 2017, 7pm – 10pm
Dear VIP Ticket Holders,
The event will take place at a new venue this year:
2901 Weatherford Hwy
(located only 2 miles north of historic Granbury Square)
We would like to introduce you to our transportation sponsor – Like A Cheetah. If you would like to make the evening even more special by getting picked up at your home, with round trip transportation from your home to the venue – Like A Cheetah has special pricing for our VIP guests. Please call Like A Cheetah to make your transportation reservations. 817-573-2262
It’s the Granbury Wine Walk VIP Event – Sip and Savor! Please join the Granbury Wine Walk Committee for a night of savory hors d’oeuvres and live Jazz music. Patrons will enjoy both classic and contemporary cuisine pairings with Texas wines, featuring dishes from North Texas’ most talented chefs. A VIP reservation INCLUDES a ticket to the Wine Walk on Friday & Saturday.
2017 ‘Sip & Savor’ VIP Chefs
Much of Rough Creek Lodge’s success is attributed to Executive Chef Gerard Thompson, the first employee hired in 1997. His philosophy is to use the best available products (some of which come from his garden & green house) – or it simply is not put on his daily changing menu; he finds that Texans are adventurous and willing to take on new tastes. Most of what he serves is created from scratch in the The Rough Creek Kitchen, from the handmade sourdough breads each day to house made bacon, handmade smoked sausages, assorted salume and house cured red wattle pig prosciutto hams. Gerard and his team also produce all the resorts desserts and churn all the ice creams and sorbets daily.
The prestigious James Beard Foundation tapped Thompson as a rising star chef in the 21st century. In addition, Gerard has cooked at the Beard House twice and was also invited to cook for the The James Beard awards dinner. Rough Creek Lodge was the only restaurant to receive scores of 29 (out of 30) for food, decor, and service by the Zagat Survey, America’s Top Restaurants” Rough Creek Lodge is also the proud recipient of the DiRona Award. Most recently Rough Creek Lodge has been named by the Readers of Trip Advisor as a Trip Advisor Traveler’s Choice. The only Texas resort to receive the honor. Gerard resides in the quiet town of Nemo, Texas.
On the Menu
Dish: Hot smoked Pork Tenderloin/Brussels Sprout Slaw/Red Chili Lemongrass Sauce
Winery: Flat Creek Estate
Wine: Super Texan 2015
Bio coming soon!
On the Menu
Dish: Local Pork Belly with Herb Spiked Vinegar
Winery: Barking Rocks Vineyard & Winery
Wine: Sangiovese 2012
Chef Michael most recently comes to Eighteen Ninety from Winslow’s Wine Café in Fort Worth. A Texas native he began his culinary career in Lubbock, TX working under Chef Gabe Rizzo, in 2001, as a line cook and Sous Chef at Stella’s. Under Chef Rizzo, Michael learned a solid foundation of the basics in a “from scratch” kitchen and the importance of consistency. From there he embarked on a culinary journey taking him to Scottsdale, Durango, CO, Los Angeles and ultimately back home to TX. While in Scottsdale, Chef Michael worked as the Sous Chef alongside James Beard Nominee Chef Chrysa Robertson of Rancho Pinot Grille. With a solid foundation under his belt Chef Chrysa was a natural fit as she taught him some of the beauty and simplicity of fresh, rustic New American California style cuisine. Her emphasis on fresh ingredients and never overworking a dish is something that Michael has kept close to his heart and strongly stands by. While living in California Michael was able to get some valuable catering experience which led to him being a Guest Chef at the Colonial, BET Awards as well as the U.S. Track and Field Time trials in Eugene, OR in 2012. Chef Michael looks forward to you being our guest, as well as meeting you on your next visit.
On the Menu
Dish: Pork Lukshin Lettuce Wrap with Pickled Carrots and Daikon
Winery: OG Cellars
Wine: Albarino 2015
Chef Chris Garcia is bringing his considerable and varied experience in the food industry and showcasing his talents at Del Norte Tacos and Del Norte Catering… A foodies dream comes true…..
A little background on our new featured chef…Chris Garcia calls Houston home, but every summer as a child, he sat in his beloved grandmother’s kitchen in South Texas learning all the family secrets from mesquite smoked chicken to the exclusive chocolate… he has vast experience from years at Pappas Seafood Kitchen, the Houstonian, to Marriott Westchase as the head Sous chef. Studied under Executive chef Tim Keating at the Four Seasons and then moved with him to Austin to increase business at The Oasis on Lake Travis. Most recently helped open the Grove with Executive Chef Robert del Grande and Executive Chef Ryan Pera. Moving on, Chef Chris and his wife Mary moved to Johnson County to open their own operation, Del Norte Tacos and Del Norte Catering. They are located in a 1927 Gas Station in Godley, Tx.
With many job experiences, passion for great food and family, Chef Chris most enjoys fishing, hanging out with family and grilling.
On the Menu
Dish: Braised Short Rib Tostada w/ pickled 1015 Onions, Cilantro, Avocado and Valley Lime and Smoked Salmon Stuffed Jalapenos w/ roasted Corn, Creole Mustard Cream Sauce, and Pico de Gallo.
Winery: Texas Legato
Wine: Petite Sirah 2015
Phil Greer has over 30+ years of experience as a restaurant owner, catering owner, hotel food & beverage director and holder of the prestigious Level II Sommelier designation. Greer is a seasoned veteran who knows his stuff and has created a lovely, comfortable anchor point on the Stephenville County Courthouse square. Housed in what was originally Dawson’s Saloon back in the early 1900’s and sporting the original flooring and wooden support beams, it’s open, bright and welcoming.
When describing Greer’s Ranch Café, Greer says “We prepare and serve fresh food that has great flavor, affordable, in a comfortable atmosphere.”
What matters most to Greer is family. “I learned a long time ago with my own children, that where the kids want to go, families go. We pay special attention to our young guests. For an example, kids can select their choice of a bottled Dublin beverage from the cooler with their meal.”
On the Menu
Dish: Certified Angus, slow roasted Prime Rib, on freshly baked Rolls with Horseradish Sauce.
Winery: Brushy Creek Vineyards
Wine: Tempranillo 2014
Born in Dover New Hampshire and raised on the beach in Maine, Gary’s love & passion for coastal cuisine took flight. After moving to southern California at age 24, Gary soon realized that his knowledge of east coast & west coast cuisines, paired with a newfound love for wine, could be the perfect restaurant concept.
While living in Huntington Beach, Gary worked primarily as a bar manager, perfecting the art of proper service in order to one day put it all together. Working alongside some of southern California’s best chefs was all the schooling Gary would need to bring his dream to life.
Now in Texas and owner of Christina’s Bistro on the historic Granbury square, Gary and wife Katie have fused together a wonderful balance of cuisine and service, focusing on fresh seafood’s, meats and creative blends of their upbringings. With an evolving menu focusing on dishes like butter poached lobster, shrimp & grits and prime rib, Gary has found a home in Granbury, introducing his style of food to the great folks of Texas.
On the Menu
Dish: Butter poached Lobster with a roasted Garlic Mascarpone Polenta and a Bacon infused Jalapeño Cream Sauce
Winery: Bull Lion Ranch Vineyards
Wine: Trebbiano 2017
Before discovering her affinity for orchestrating meals using the most flavorful ingredients, Laurie applied the same eye for quality to her career as a commercial film producer. She takes particular pleasure in persuading people to eat (and enjoy!) their beets. Today she runs the kitchen at RANCHO LOMA, RANCHO pizzeria and RLV winery. As a chef, I have the greatest job in the world, everything I do revolves around food, wine and conversations with great music in the background, what more could you ask for.
On the Menu
Dish: Palanca Grilled Piquillo Peppers. Texas Goat Cheese. Marcona Almonds. Micro Rocket
Winery: Rancho Loma Vineyards
Wine: Small lot Muscat NV
Chef Megan Potts is a Texan at heart but this is not where it all started. Her creations use classic techniques and a combination of multi-cultural flavors reflective of a travelled past. Her formative years were spent in France and Spain where she experienced classic French Cuisine as well as the rich and varied flavors of the Mediterranean. Later travels have taken her around the globe where, beyond an appreciation for fresh, local and season ingredients, she enjoys picking apart unique regional flavors and reintroducing them to into more familiar dishes.
Although Chef Potts initially pursued a different career path, receiving a degree in Microbiology from the University of Texas at Arlington, it was not long before she turned her sights to cooking. She began her formal training at the Culinary Institute of America, Greystone in 2010, where she also worked at the campuses’ wine education center. Since leaving school, Chef Potts has continued to seek a deeper understanding of global and regional cuisines by carefully choosing which positions to take. She has trained under James Beard Award winner John Besh in his New Orleans restaurant August, where she developed a taste for southern Creole and Cajun cuisines, specialized in home-made pastas and Italian cuisine at Michael Chiarello’s Bottega and furthered her appreciation of California fresh fine dining at Michelin-starred Chef Richard Reddington’s farm to table restaurant Redd. Since returning to Texas in 2013, Chef Potts has been a part of bringing fresh and sustainable seafood to the Fort Worth table at John Bonnell’s restaurant Waters, returned to her Mediterranean roots at Oso Food and Wine, and show-casing the classic dining experience in her current role as Executive Chef of Café Pacific, one of Dallas’s oldest and most prestigious restaurants.
On the Menu
Dish: Guinea Hen Gallatine with Cranberry Port Relish
Winery: Los Pinos Ranch Vineyards
Wine: Sangiovese 2015