Food & Drink
Wine & Food Week Awards $5,000 to Chef Daisuke Igataki in 18th Annual Celebration
That’s a culinary wrap as they say. The 18TH Annual celebration of Wine & Food Week concluded in The Woodlands with a $5,000 check presentation and final closing ceremony capping off an extraordinary week of culinary and winemaking achievement. Foodie friends, celebrity chefs and wine makers from across the U.S. raised a glass in honor of this annual food fete. All total, the week featured chef teams totaling more than 100, 75 restaurants, 647 wines, numerous educational seminars, and various culinary events ranging from Rose’ Way: A Sweet Soiree to the elegant Ladies of the Vine Tasting, Luncheon & Panel Discussion and culminating in the elegant Wine Rendezvous Grand Tasting & Chef Showcase.
The Wine Rendezvous Grand Tasting & Chef Showcase was the ultimate adult evening outwhere guests sipped hundreds of wines and sampled dishes like, Red wine braised lamb, truffle upma, with cilantro gremolata; Foie Gras tart with salmon roe, granny smith apples compote, ramps and whipped Boursin cheese; Smoked duck on toast with crispy rice, foie and truffle cured duck yolk; Seared scallops on a bacon cauliflower succotash with chorizo pap and truffle tornado sauce and much more. These decadent bites were created by 32 chefs competing for the national Goya Foods Chef of Chefs Award judged by an esteemed chef and culinary trained food media panel.
Chef Daisuke Igataki, from Shimogamo in Chandler, Arizona took top honors including a $5,000 cash prize along with the Waterford Crystal Trophy presented by GOYA Foods. His dish was a reconstructed Japanese sukiyaki simmered A5 Miyazaki Japanese Wagyu Shoulder in sukiyaki style with soy, sake, and mirin. The eggshell bottom was the sukiyaki wagyu filled with dashi, egg foam topped with charcoal crisps, shiso leaf, shiso flower and salted ikura. First runner-up was Chef Urvin Croes with Infini Aruba for his Tuna Tartar. A tartelette made with seaweed, served with a tuna tartar, orange crème, ponzu gel, and furikake. Second runner-up was Chef David Skinner of eculent for his 44 Farms Sirloin served with a duck fat confit potato, grilled morel mushroom and foie gras cognac morel cream sauce.
“After a two-year hiatus, our 18th year was a chance for us to reunite with so many talented people who’ve impacted the world of wine and food in big ways while recognizing the fresh faces making their mark as well” said Wine & Food Week founder Constance McDerby. “We hope that guests at Wine & Food Week 2022 enjoyed all the glorious sips and tastes as much as we enjoyed reuniting with the many people who have helped this event grow to the magnitude that it has over 18 years. We are thrilled to be back in full force,” concluded McDerby.
An emotional highlight of the evening was the induction of Cleverley Stone, the Diva of Dining, into the Wine & Food Week Hall of Fame. Accepting the award was Katie Stone, Cleverley’s daughter who now oversees The Cleverley Stone Foundation and Houston Restaurant Weeks, which her mother founded in 2003. “The impact of Cleverley’s work in the food industry will be felt forever,” remarked McDerby. McDerby continued, “Cleverley was a great friend to Wine & Food Week presiding as a Culinary Judge for many years, and it was an honor for us to present this well-deserved award in her honor.”
Mixing, mingling and munching in the crowd were a who’s who of food and wine superstars including Maeve Pasquera from Daou Family Estates; Jamie Benziger from Imagery Wine Estates; Bayway Cadillac owners Darryl and Linda Wischnewsky; Joe Casiano with H-E-B; Katie Stone; Chef Urvin Croes from Aruba; Chef Austin Simmons with Tris; Chef Brett Vibber with Wild Arizona; Chef de Cuisine Jio Dingayan with Money Cat; Chef Alex Au-yeung with Phat Eatery; Chef Paul Friedman with The Chef’s Table, Chef Thomas Perez with Plane & Level and many more. Culinary judges included Chef Fernando Desa with GOYA Foods, Chef Olivier Burgos; Héléa Choucair; Chef Tristen Epps with Red Rooster—Miami, Top Chef Contender, Chef Evelyn Garcia; Executive Chef Cuc Lam; Goodtaste with Tanji, Tanji Patton; Chef Nancy Manlove; Greg Morago, Chronicle Food Writer; Carmelo Mauro representing Maize and Phaedra Cook with Houston Food Finder and Robert W. Philips American Chef Federation in Los Angeles.
Wine & Food Week supports charitable organizations such as New Danville and The Woodlands Waterway Arts Council. Food & Vine Time Productions has raised well over two million dollars through various channels for local charities over the years.
Make plans to attend the Platinum Wine Vault August 17 at Bayway Cadillac and the H-E-B Wine Walk at Market Street on October 6. Learn more at www.wineandfoodweek.com
About Wine & Food Week and Food & Vine Time Productions
Wine & Food Week, produced by Food & Vine Time Productions, is the first multi-day, multi-faceted, comprehensive destination culinary and wine event in the Houston Metro. Owners Clifton and Constance McDerby are dedicated to showcasing the culinary talent in the Houston metro while welcoming great chefs from across the globe who share their passion for flavors. They also are committed to extending their love of wine by featuring the flavors of the winemakers, growers, and producers who bring a time-honored tradition of the flavors of the vine. Food & Vine Time Productions created another first with the state’s first multi-day craft beer destination and educational event featuring over 300 craft beer selections. Brewmasters Craft Beer Festival which celebrated a decade of craft beer experiences was named #3 beer event in America by USA Today and #1 in Houston by Houstonia Magazine. Food & Vine Time Productions offerings include Katy Sip N Stroll, Houston Chronicle Culinary Stars, Nach-Yo Ordinary Tequila Tasting Tour and a myriad of private events for various clients. Since its inception in 2002, Food & Vine Time Productions has assisted in raising well over two million dollars for local charities through live and silent auctions and cash donations. Food & Vine Time Productions is celebrating it’s 20th anniversary in 2022 and raises a glass for the community we serve.
Source: Wine & Food Week, Food & Vine Time Productions