Feeling bubbly at Big Reds & Bubbles

Last night was the 10th Annual  Big Reds & Bubbles hosted by The Wine & Food Foundation of Texas. If you want the full story about the event, here is my preview of the bash. Beautiful Wife and I eased our way through the bubbly crowd to sip on a lovely array of sparkling and red wines, nibbling on excellent food from several local chefs and talking with dozens of friends. As always, it was a well organized event packed with beautiful people and overflowing with incredible wine.

My favorite nibble was from Barley Swine. I have no idea what it was, but it was fantastic.

My favorite wines were the Ruinart Champagne and the Adelsheim Pinot Noir.

My favorite surprise was seeing Jack Gilmore with short hair.

My favorite shadow was Marshall Jones’ attempt at a Movember mustache which was slightly more prominent than Drew Peterson’s.

My favorite moment was when Amber Demure photo bombed me by biting the ass of a hottie. Or when we stole a bottle of rose at the end of the night and passed it around to be drained in 5 minutes (sorry Marshall).

My favorite conversations are too many to recount. It was great to talk with so many wonderful people.

Thank good someone brought a big bag of breakfast tacos to the office this morning.

Here are some photos of the festivities.

What are you drinking? 

Exclusive reds and fine champagnes: Big Reds and Bubbles returns for tenth annual fete

Lamarca ProseccoAustinites love a good party, and Thursday, for the tenth year, hundreds of people will pack into the Driskill Hotel to sip some of the world’s finest champagne and exclusive red wines at Big Reds & Bubbles hosted by The Wine & Food Foundation of Texas.

At this year’s annual fête, Nov. 8, guests will be greeted with a glass of bubbly served by the bubble girls, wearing little more than strategically placed bubbles. Who could ask for a better way to start a party?

“There is no other wine event like this in town,” says the foundation’s president-elect, Mark Shilling. “Big Reds and Bubbles is elegant and festive, it’s held in a beautiful location, it has high-caliber wines and incredible food that reflects Austin’s foodie movement. Let’s face it — it’s your gateway party to the holiday season. People get dressed to impress for Big Reds and Bubbles and that sets the tone for the cooler weather parties.”

The star of the show is definitely the wine. “Big Reds is a good way to experience several wines in an approachable, non-snooty way,” Shilling says.

Suzanne and Matt McGinnis  Big Reds & Bubbles Well, there is a little touch of snooty wine drinking. The event starts off with a sold-out, private VIP pre-party hosted by June Rodil, Wine & Spirits Magazine’s Best New Sommelier in 2011, featuring 10 big reds and sparkling wines. Rodil will describe the highly sought after wines and then give her recommendations on the must-have wines poured at the rest of the event.

Don’t worry if you didn’t get a VIP ticket, there will be plenty of excellent wine for us. Principle sponsor Glazer’s is arranging for approximately 130 wines from 60 producers to be poured at the party.

“Glazer’s is deeply involved in and committed to the food and wine industry in Texas,” said Stephen Hansen, portfolio marketing manager of Glazer’s Texas Fine Wine Division. “Our commitment aligns well with the Foundation’s mission of improving the wine and food community with education and scholarships. Food and wine are inextricably linked and are absolutely essential to our culture, to who we are. Big Reds and Bubbles is an excellent way to experience the culture of food and wine.”

Bryce Gilmore and Jack Gilmore Big Reds & BubblesThe “big” will shine through in glasses of California Cabernets like Miner Oracle, Chappellet Mountain Cuvee and Sterling Vineyards Platinum. Well known wines like Beaulieu Vineyards will be poured next to wineries that are new to the event, like Donati Family, Lange Winery and Gerard Bertrand.

Bubbly conversations always flow better with a flute of champagne. This year’s bubbles come from stand-out wines from Louis Roederer, Laurent Perrier and Beau Joie as well as a phenomenal selection of Prosecco from producers like Montesel, Nino Franco, La Marca, and Cava from Juve y Camps and Segura Viudas.

20 of Austin’s acclaimed chefs will serve inventive nibbles to pair with all of those fantastic wines. I’m looking forward to trying a preview of Bridget Dunlap’s new place, Mettle. Another new joint serving up the goods is Guests LaV Austin, which will be opened by Chef Allison Jenkins in fall of 2013. There will be plenty of good eats from the likes of The Carillon, Jack Allen’s Kitchen, Barley Swine, Max’s Wine Dive, Noble Pig, Wink and Swift’s Attic.

Chef Brad Sorenson

Returning as emcee this year is Chef Brad Sorenson of The Next Food Network Star fame. He’ll give us the inside scope on his soon to open Nova Kitchen & Bar on Rainey Street, while rallying the crowd to spend big on the silent auction. He’ll have plenty to sell with desirable auction items like a three liter bottle of Miner Family Wines The Oracle 2007, three cases of exquisite Spanish wines and a private tasting for 10 at the Red Room Lounge hosted by Advanced Sommelier, Bill Elsey.

Proceeds from the event benefit The Wine & Food Foundation of Texas’s education and scholarships which promote excellence in the culinary and viticulture arts.

Tickets for the event are available online for the price of $85 for foundation members and $100 for the general public. The Foundation reports that ticket sales are ahead of schedule and they expect the event to sell out with 400 people in attendance. 

This article was previously published on CultureMap.

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The holidays are upon us: A fantastic kickoff with Big Reds & Bubbles

You know what makes a kick-ass party? A soirée where you are greeted by a gorgeous lady dressed in an elaborate champagne-laden dress. A bash attended by lots happy people in festive clothing.  A bacchanalian festival with an absurdly huge selection of prestigious wines and delectable treats from 19 of Austin’s hottest chefs. That’s exactly the kind of party 350 people went to last night at the sold-out Big Reds & Bubbles held at the Driskill.

Big Reds & Bubbles is not only a party; it’s also a fundraiser for the Wine & Food Foundation of Texas, with dollars coming from ticket and silent auction. Sound like a perfect way to raise money. Get a bunch of wine aficionados and foodies lubricated with the good stuff and tempt them with the opportunity to “win” really nice wines like 1955 Bordeaux, 2000 vintage Dom Pérignon champagne, 3L and 5L large format bottles and cult wines and let the check books bleed.

Marshall Jones, Executive Director, looking suave as hell in a black velvet jacket, casually tells me the Foundation puts the money to good use. They pay out the fattest culinary scholarship and largest dedicated pastry scholarship in the country. In addition to that, the Foundation is the leading underwriter of the TexSom beverage conference. Spreading the fertilizer to grow the next crop of brilliant chefs and sommeliers is an august cause.

Big Reds is all about connecting people with the chefs and sommeliers that create fine dining experiences. Jones and foundation members know that great wine and food is dependent on a vibrant community. To get the event started on that path, they held a VIP tasting of four rosé champagnes hosted by Master Sommeliers, Craig Collins and Guy Stout. John Antonelli of Antonelli’s Cheese Shop described the cheeses paired with each wine. You can’t ask for a better educational experience.

There were plenty of opportunities to get up close and personal with the culinary elite. Celebrity Chef, Brad Sorenson, provided a bit of comic relief as the MC. He comes across as a young and handsome version of Conan O’Brien with his boisterous personality and tall, lanky form. Brad caught the eye of the Wine & Food Foundation when he was a contestant on season 6 of The Next Food Network Star and Chopped! He is getting more involved in the Austin culinary scene and was visibly excited to talk about his plans to open Nova Bar on Rainey street in April 2012. The two-story, 100-seat eatery will present an elevated take on bar food. Everything will be done from scratch, including the inventive cocktails created with loving care by mixologist, JC Rodriguez.  At Big Reds he drew attention to some gems from A-list chefs and stand-out wines like the father and son duo Jack Allen Kitchen Executive Chef, Jack Gilmore, and Barley Swine Chef, Bryce Gilmore.

It turns out the Foundation has been throwing this bash every year for nine years. Big Reds & Bubbles got its start as way to kick off the holidays. Since the start Glazer’s has partnered with the Foundation to introduce its stand-out wines like 2008 Nickel & Nickel Cabernet, 2007 Chateau Montelena and 2008 Dunn Vineyards to average Joes. If you ask this average Joe, it’s a fantastic way to ring in the holiday bender season.

So who was out sipping bubbles and red wine from 85 different wineries? It was a great mix of wine industry types, like Master Sommelier Craig Collins, Pedernales Cellars President, Fredrik Osterberg, Foundation board members and lots of people eager to have a great time. Here is a selection of some of the pretty faces in the crowd.

Me with Marshall Jones, Wine & Food Foundation Executive Director

 

Lamarca Prosecco Lady starts things off

 

Celebrity Chef Brad Sorenson
Barley Swine chef, Bryce Gilmore with his dad Jack Allen Kitchen chef Jack Gilmore

 

 

11. Scott Ota, Advanced Sommelier for the Driskill Grill, Bill Elsey, TexSom Texas Best Sommelier 2011 and Craig Collins, Master Sommelier

 

 

 

 

 

 

 

 

 

Paulina Tavera and Mark Bergeron
Dominique and Will Douglas
Steve Tipton, Wine & Food Foundation President and Michael Russel, Foundation Board Member.

 

 

 

 

Me with the gorgeous Jennifer Grathwohl, Foundation Events Director
Jane Rash, Rob Reynolds, Carol Willis and Shae Anami
Lauren Bridges and Wim Rouwet

 

This article also appears on CultureMap Austin, without the funky formatting problems.

What are you drinking?