8-Ball Zucchini, Wild Boar and Award-Winning Texas Hills Vineyard Wines July 24-28
When GO TEXAN's Annual Restaurant Round-Up kicks off July 23, Dallas's acclaimed Chef Gorji will be in the thick of the action, serving up carefully sourced Texas dishes and paired with the best Lone Star State wines.
Special Guest Gary Gilstrap owner of http://www.texashillsvineyard.com, will join Chef Gorji on Tuesday, July 24 to kick off GO TEXAN week which runs through July 29. Gilstrap will be pairing his acclaimed Texas wines, including the award-winning Orange Moscato starting at 7 p.m. Throughout the evening, he will be taking questions and discussing the emerging role of Texas in the world of winemaking. Texas Hills Vineyard is the largest winery in Texas, based on case production, that uses 100 percent Texas fruit. The vineyard does not buy any wines or grapes outside of the Lone Star state.
Gorji's featured GO TEXAN menu is a Lone Star triple play. Dinner starts off with a fun and delicious "8-ball" zucchini squash stuffed with shrimp and puttanesca sauce followed by tantalizing wild boar tenderloin with gnocchi creme and grilled vegetables, and is wrapped up with every Texan's favorite summertime guilty pleasure: Blue Bell ice cream. And for added zing, Chef Gorji tops this dessert with Texas peaches and Orange Moscato wine.
First Course: 8 Ball Zucchini & Shrimp in Puttanesca
Texas Hills Pinot Grigio 2010 (Texas High Plains-Newsom Vineyard)
Second Course: Wild Boar Tenderloin & Gnocchi Creme
Toro de Tejas Tempranillo 2009 (Texas High Plains-Reddy Vineyard)
Third Course: Blue Bell Ice Cream & Peaches
Orange Moscato 2010 (Texas High Plains-Newsom Vineyard)
The GO TEXAN three-course dinner is $35 and $55 with wine; tax and gratuity not included. Reservations required by calling 972-503-7080. GO TEXAN Restaurant Round-Up Week benefits the North Texas Food Bank.
|©2013 Canary by Gorji|