Photo Credit: Nick RamaFood & Drink
Premium Sips and Savors at the Platinum Wine Vault Luxury Tasting in The Woodlands
On September 20, the Platinum Wine Vault Luxury Tasting event at Bayway Cadillac of The Woodlands continued the 20th year celebration of Wine and Food Week with award-winning selections of fine wines from all over the world that were paired with chef-inspired culinary dishes and live music.
Watch what happening the evening of the event in the video below and on the Hello Woodlands Instagram page here:
Guests were welcomed with a pour of champagne at the door, then could wander the hall and taste an extraordinary selection of boutique, allocated, and powerhouse wines organized by varietals and paired with sweet and savory dishes from restaurants. In attendance were Alchemy Bake Lab, PHAT Eatery, SORRISO Woodlands, Back Table Kitchen + Bar, Mastro’s Ocean Club, Killen’s Steakhouse, GOYA Foods, H-E-B and The Cuterie.
Constance McDerby, Founder of Wine & Food Week said, “With over one hundred premium bottles open, including a special Caymus 50 Napa Cabernet, Cakebread, DAOU Soul of a Lion, and other international treasures, it is a unique opportunity to taste some of the finest wines from around the world. Even the most avid collector does not have this many fabulous bottles open to taste.”
Savory dishes and highlights of the evening were from Phat Eatery’s Kerabu Prawns – Pickled mango papaya slaw with toasted peanuts and black sesame paired with buttery chardonnay selections that included Alexander Valley Vineyards, Antiquity, Santa Rita Gran Reserva, Atelier, DAOU to name a few.
Chef López of Killen’s Steakhouse brought out a new and outstanding dish, Smoked Pork Cheek with Poblano Cheese Grits and Black Garlic Potlikker Ju.
Chef Jonathan Lestingi of Sorriso – Woodlands, also recently introduced a new menu at the restaurant, showcased was the Charred Octopus – Peppadew agrodolce, salsa verde, cipollini onions and whipped lardo.
Executive Chef Mario Valdez from Mastro’s Ocean Club with a Blue Cheese Crusted Nueske’s Bacon with Gruyere Scalloped Potato.
Chef Ivan Hernandez, was in the Big Red station, serving Smoked Brisket on top of his version of elotes with corn, ancho mayo, cotija, macha salsa, sriracha powder.
The Cuterie had an impressive charcuterie of premium selections of meats, cheeses and jams.
Capping the night off was decadent desserts. Kady Miller, Pastry Chef and Founder of Alchemy Bake Lab’s team, wowed the crowd with edible art and a host of tasty treats like Cake Pops, Millionaire Shortbread, and Strawberry Curd Thumbprint Cookies. The array of desserts were paired beautifully with a 20-year-old Tawny Port at the “How sweet it is Sip” station.
The Steelman Medical Group Cabernet Lounge featured 30+ ultra-premium selections of award-winning cabernet sauvignon wines from all over the world.
The Platinum Wine Vault was sponsored by: H-E-B, Bayway Cadillac, GOYA Foods, Steelman Medical Group, and Renewal By Andersen.
Learn more about Wine and Food Week and purchase tickets to the upcoming H-E-B Wine Walk held at Market Street on Thursday, October 17 at wineandfoodweek.com.
Nick Rama is a food writer, contributor to Hello Woodlands, and shares his restaurant experiences on Nick’s Local Eats at NicksLocalEats.com and on the TX BBQ, Burgers, and Brew Facebook page. Nick enjoys helping small business owners, supporting his community by fundraising for food banks, and plans tasting events with locally owned mom and pop restaurants.
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