Austin Branch in the Hill Country

Peter Tingberg and Genelle Edwards oprganized a very special event at The Bistro at Flat Creek Estate Vineyard and Winery.  

The story of Flat Creek Estate Vineyard and Winery is punctuated with milestones of excellence.  It was named one of Food & Wine Magazine’s “50 Most Amazing Places to Taste Wine in America.”  And its signature Sangiovese blend, “Super Texan 2003,” received a double gold in the San Francisco International Competition, the first time a Texas red wine received such an accolade.  The Estate Syrah, which we’ll be enjoying with our lamb main course, defines the style for Flat Creek.  Since 2009, Flat Creek Estate Vineyard and Winery has been fortunate to have Executive Chef Sean Fulford at the helm.  In 2005 he was named by the Austin American Statesman as one of the Best New Chefs.  Chef Fulford is why online reviews of the Bistro at Flat Creek Estate Vineyard and Winery read: “Love it!!  Crazy good food…Great scenery.” 

The menu was superb, with the duck confit stealing the show!

Flat Creek Estate Vineyard and Winery
International Wine and Food Society
June 29, 2014

Social Hour
6:30 -7:15 pm

Passed Appetizers & Wines

Meyer Lemon Black Mussels

Fennel Pollen, Basil, Focaccia

Steak and Egg Saltine

Quail Egg, Brick Oven Beef Ribeye, Saltine Cracker
Drusian Prosecco Brut

Flat Creek Estate Rose’ 2013
(2 oz. each wine)

Bistro Dinner
7:30 - 9:30 pm

Kaffir Lime Sorbet

Tiny Shrimp Grits

Pecan Smoked Gouda, Seared Oyster Mushroom, Cherry Tomato Confit

Vallerosa Bonci Verdicchio (2 oz. pour)

Duck Confit

Duck Demi Glace, Brick Oven Asparagus, Potato Rösti with Gorgonzola

Tempranillo 2010 (4 oz. pour)

Strawberry Soup

Meyer Lemon Gelato, Mint Syrup, Chocolate Splash

Drusian Prosecco Extra Dry (2 oz. pour)