Celebrate the bounty of the Hill Country in the nation’s 2^nd most popular wine destination with the ‘Savor the Texas Hill Country Luncheon’ at Fall Creek Vineyards on Saturday, April 21^st, 2012 from Noon – 2:00 p.m.  Reservations  are $55/person (all-inclusive of 3-course lunch paired with wines).

TO RESERVE ONLINE - CLICK HERE or call 325-379-5361.

A tradition started over twenty years ago by Susan Auler, the luncheon will be headlined by one of Texas’ most celebrated chefs, Josh Watkins of the Carillion at the AT&T Executive Conference and Education Center, the luncheon is as much of show-stopping showcase of Chef Watkins talent as it is a celebration of regional foods and products.

Set against the beautiful backdrop of Fall Creek Vineyards, there is no better way to celebrate both the magic and the bounty of the Texas Hill Country.

A portion of all proceeds benefit the Texas Wine Industry Research &  Marketing Fund which provides timely and relevant research and education to audiences interested in the wine and grape industry and fosters the economic development and growth of the grape and wine industry in Texas.

By Executive Chef Josh Watkins, Carillon
Dessert course by Plinio Sandalio

Participating Wineries:
Salt Lick Cellars, Spicewood Vineyards
& Fall Creek Vineyards

 White Asparagus Salad
Manchego Cheese, Arugula,
Minus 8 Vinegar, White Anchovies

Spicewood Vineyards 2010 Sauvignon Blanc, Texas Hill Country, Estate

 Veal Tenderloin Sous Vide
Mesquite Smoked Syrup, Paprika Oil
Fingerling Potato Puree

Fall Creek Vineyards Tempranillo, Salt Lick Vineyards, Texas Hill Country, 2009

Manjari Financier, Averna Mousse, Cherry Pudding,
Espresso Ganache, Cassia Flower Sorbet, Cocoa Nib Nougatine

Gotas de Oro, Texas, 2010

 About Josh Watkins

Though a native Austinite, Watkins went to school at the California Culinary Academy in San Francisco. His time in San Francisco included being a part of one of Reed Heron’s restaurant openings after another, Rose Pistola, earned the James Beard Foundation’s Best New Restaurant award. Inspired by the wealth of high quality, fresh, local produce and seafood San Francisco had to offer, Watkins decided to bring the same elevated dining experience back home.

 Returning to Texas, Watkins first worked under Chef William Koval at the French Room in the Adolphus Hotel, nationally recognized as the best restaurant in Dallas by publications such as The New York Times and Bon Appétit magazine.

 Making the move back to Austin, Watkins joined the culinary team at the historic Driskill Grill under the tutelage of nationally acclaimed chef David Bull.

 By the age of 23, Watkins earned the Chef de Cuisine position and later made an appearance on Food Network’s Iron Chef America alongside Bull where they battled celebrity chef Bobby Flay. He also accompanied Chef Bull to the James Beard House in New York City and the Aspen Food and Wine Festival. In 2007, Watkins was named executive chef of the Driskill Grill and earned the establishment a consecutive five-star rating.

Chef Watkins’ passion for farm fresh, ingredient-driven food led him to open The Carillon Restaurant at the AT&T Hotel and Conference Center in June of 2008. His unique approach to traditional foods and emphasis on using local, sustainable ingredients has caught the attention of food critics across the state, including the Austin American Statesman’s respected food critic, Mike Sutter. Sutter gave the restaurant a well-earned four-star rating.