Sip & Savor VIP Event

/Sip & Savor VIP Event
Sip & Savor VIP Event2019-02-13T02:54:38+00:00

The VIP ‘Sip & Savor’ Event is sold out!

To be placed on a waiting list send email to

April 25, 2019, 7pm – 10pm

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.

2018 ‘Sip & Savor’ VIP Chefs

On the Menu

Dish: Chorizo stuffed Dates with Applewood Bacon and Charred Pepper Sauce
Wine Pairing: Super Texan, Flat Creek Estate | Marble Falls

Grace | Fort Worth

Born and raised in Texas, Blaine Staniford left his hometown after graduating high school to become one of the youngest chefs ever to graduate from the Culinary Institute of America in Hyde Park, NY at the age of 19 and becoming a rising star in the culinary world ever since.
Following his graduation from the Culinary Institute, Staniford spent two years under the tutelage of James Beard award-winning chef Marcus Samuelsson at Aquavit Restaurant in New York City. In 1998, he joined San Francisco based Aqua and Pisces Restaurant under acclaimed Chef Michael Mina, and in 2003 returned to his hometown of Dallas as the Sous Chef at Lola—The Restaurant. Staniford then moved on to Fuse, gaining him national recognition for his inventive Tex-Asian menu.

In October 2008, Staniford became Executive Chef of a new restaurant in downtown Fort Worth, Grace, featuring a menu with his inventive take on American classics. In 2013, he developed the menu for sister restaurant to Grace, Little Red Wasp, in which he offers an approachable menu featuring local Fort Worth farmers, artisans and Texas beef.
Staniford received the invitation of a lifetime when he was asked to spearhead his own dinner at the renowned James Beard House New York on August 3rd, 2015, solidifying his impression on the culinary landscape. Never one to stay still for long, Staniford participated in the 2015 New York Wine & Food Festival in October and was recently invited to participate in the South Beach Wine & Food festival, as well.

During his career, Staniford has been named “Young Gun” by D Magazine, “Rising Star Chef” by Dallas Morning News, earned the title of “Top Chef, Fort Worth” by Fort Worth Texas Magazine and received a four-star review from the Dallas Morning News.

Staniford resides in Fort Worth with his wife, Dawn, where he continues to introduce diners to innovative and seasonally inspired dishes.

On the Menu

Dish: Roasted Cornish Hen with Jalapeño Cheddar Grits with a Balsamic Plum Reduction
Wine Pairing: Valera, Rancho Loma Vineyards | Coleman


Del Norte Tacos | Godley

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 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 Chef Chris helped open the Grove with Executive Chef Robert del Grande and Executive Chef Ryan Pera. Moving on, Chef Chris moved to Johnson County to open his own operation, Del Norte Tacos and Del Norte Catering. Located in a 1927 Gas Station in Godley, Tx.

With many job experiences and a passion for great food, family and friends mingling of flavors is where Chef Chris excels. Chef Chris most enjoys fishing, hanging out with family and grilling.

On the Menu

Dish: Casena Fusion 3939
Santa Maria Tri-Tip, served with sweet charred corn casserole & cherry tomato chimichurri.
Wine Pairing: 2012 Casena, Barking Rocks Winery | Granbury

The Fusion Table | Granbury, TX

Chef Courtney was born in Tyler, TX and spent her childhood in Canton, TX. Surrounded by East Texas farm fresh produce and raised by an avid hunting family Chef Courtney developed a passion for cooking and food at an early age. In 1997 Courtney moved to Irving, TX where she attended high school and started experimental cooking and entertaining friends, family and neighbors. During the summer of 1998 Chef Courtney traveled with her mother on business doing site visits at multiple restaurants and venues around the United States. Chef Courtney’s desire to learn the culinary lifestyle began at a private tasting in the kitchen of The French Laundry with Chef Thomas Keller, Napa Valley, CA.

In the same year Chef Courtney applied for a position with Razzoo’s Corporation and was on the opening team at the Irving, TX location. On her eighteenth birthday Chef Courtney was promoted into bar management and then went on to spend eight weeks of training in front of the house and back of the house operations. Chef Courtney completed her food managers course and took on the additional role as Catering and Events Manager.

Chef Courtney relocated to Oceanside, CA with her husband in 2002 where entrepreneurship opportunities and coastal markets vendors were abundant. Leaving the commercial kitchen and taking her skills and knowledge into the private sector was her desire. Chef Courtney broadened her self-studies to expand her knowledge of global cuisine with a focus on Baja and Latin fare and began entertaining and catering for friends, special events, locals and tourists.

In 2014 Chef Courtney relocated inland to Temecula, CA and launched the Fusion Table. Specializing in Chef Services, On-Site Catering and Craft Bar Services, Chef Courtney built a steady clientele of locals and tourists supporting her passion and crafts. Professional growth continued as Chef Courtney developed customized menus and events for clients focused on their vision to showcase their culture, background or themed special occasion. The demand for requested services naturally created a need for additional assets. Chef Courtney began hiring and developing a small staff of kitchen assistants, servers, stylists and mixologist. With her team and network Chef Courtney became a premier vendor for clients at vacation homes, private residences, wineries and event venues throughout Temecula Valley Wine Country.

Chef Courtney has been married to her high school sweetheart for fifteen years. In January of 2018 they came back to Texas and chose Granbury as their new home. Courtney is a mother of three amazing children and is driven by her heart for family, friends, food and fun. Chef Courtney is looking forward to sharing her experiences, new concepts and fresh, artisan food on tables in her new community.

On the Menu

Dish: Smoked Lamb Loin with Caramelized Onion Plumb Jam
Wine Pairing: Mourvedre Reserve, Brushy Creek Vineyards

Let’s Eat | Granbury

During his years in Bluffdale, Chef Curren built a name for himself through exceptional food. Celebrities such as country singer Jewel, three-time Professional Cowboy Association Bull Riding Champion Tuff Hedeman, nine-time World Champion rodeo cowboy, Ty Murray, and Ruth Buzzi of Laugh-in and the Dean Martin Roasts-fame, became regular diners. People drove for miles to enjoy the food at Let’s Eat.

When a disaster made it necessary to leave the Bluffdale location, April and Josh Wilks invited Chef Curren to move his restaurant to Hidden Oaks Golf Club.

Now, not only can residents enjoy a sumptuous meal, they can play a round of golf and bring the whole family for a game of horseshoes, corn hole and golden tee. Patrons of the new Let’s Eat can enjoy Chef Curren’s exceptional food complete with family-style seating that allow diners to meet their neighbors and get to know people they wouldn’t ordinarily have the opportunity to get acquainted with.

On the Menu

Dish: Creamy Havarti Soup topped with Peppered Bacon, Baby Tomatoes, Sunflower Sprouts and Sourdough Croutons.
Wine Pairing: 2015 Tempranillo, Pemberton Cellars | Granbury

Mockingbird Food Co. | Southlake

Mockingbird Food Co. is a boutique DFW catering company owned and operated by celebrated Fort Worth chef, Dena Peterson Shaskan and headquartered in Southlake, Texas.

Mockingbird specializes in custom catering for gala events, intimate cocktail gatherings and gourmet offerings. In addition to offering specialty foods at farmers markets and Neiman Marcus online it is home to Icon Bread (artisan sourdough breads) and Cottonmouth Cotton Candy (organic dye-free cotton candy).

A Fort Worth native, Dena is a graduate of the Culinary Institute of America. She has been Executive Chef of Cafe Modern at the Modern Art Museum of Fort Worth for 11 years; Dena has been in catering for over 30 years.

On the Menu

Dish: Smoked Prime Rib Tacos w/pickled Red Onions, Ghost Pepper honey slaw & roasted Jalapeño Aoli.
Wine Pairing: Rojo Grande – Tempranillo | D’Vine Wine

Christina’s Bistro | Historic Downtown Granbury

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: Oak Smoked Akaushi Beef Brisket Tacos/Mango Pico de Gallo
Wine Pairing: 2015 Sangiovese, Bull Lion Ranch & Vineyard


Rough Creek Lodge | Glen Rose, TX

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: Queso Fresco Creme Fraiche with House-made Chorizo
Wine Pairing: 2015 Reserve Roussanne-High Plains, Perissos Vineyards | Burnet

Bonnell’s Texas Cuisine, Waters and Buffalo Brothers | Fort Worth

Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palate. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.

Chef Bonnell is a graduate of Vanderbilt University and the prestigious New England Culinary Institute. He has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. Chef Bonnell has cooked at the famed James Beard House in New York City in 2004, 2005 and 2008. He has been featured on NBC’s The Today Show, CBS’s The Early Show, CBS’s This Morning, ABC’s Nightline, ABC’s GMA Now, Better TV, as well as The Food Network’s BBQ with Bobby Flay and The Food Network’s Meat & Potatoes. His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has won the “Award of Excellence” from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by the Zagat survey. His newest restaurant concept, WATERS, Bonnell’s Coastal Cuisine, opened to rave reviews in March 2013.

In addition to his two fine dining restaurants (both rated in the top six in the Zagat survey for the DFW Metroplex), Jon also owns and operates BUFFALO BROS, Pizza, Wings & Subs in the heart of the TCU campus and is the Celebrity Chef for TCU’s Amon G. Carter Stadium, where he oversees the menu for all TCU home football games.

On the Menu

Dish: Smoked Rabbit Tamales with Mole and Repollo Radish Slaw
Wine Pairing: 2016 Syrah – OG Cellars

Megan Potts Photo

rise No.3 | Fort Worth

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 seasonal ingredients, she enjoys picking apart unique regional flavors and reintroducing them to into more familiar dishes.

She began her formal training at the Culinary Institute of America, Greystone, where she also worked at the campuses’ wine education center with Karen McNeil. Megan 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 homemade 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, show-cased the classic dining experience as Executive Chef of Café Pacific, and most recently has introduced Fort Worth dinners to souffles as rise No.3.

Humble Pie | Dallas

Dish: Raspberry Peach Pie Kissed with Viognier

A buttery crust filled with a Texas peaches and ripe raspberries married with Lost Oaks 2016 Viognier and then topped with a sugar cookie crumble.