Woodlands Wine & Food Week takes place June 5-June 11th in the beautiful suburban area of Houston Texas – The Woodlands! Wine & Food Week as a whole sees about 10,000 people come through during the week. Guest can expect a gastronomic grandeur of events highlighting more than 500 wines, 75 restaurants, legendary wine producers and culinary personalities.
Last year’s events were awesome! An enjoyable week of decadent bites from the city’s top chefs and wines from around the world. Check out my 2016 recap of Woodlands Wine & Food Week below and get your tickets for this year’s events here.
The grand finale to Woodlands Wine and Food week is by far my favorite. The Wine Rendezvous Grand Tasting & Chef Showcase is the ultimate adult evening during Wine & Food Week. Guests sampled delectable cuisine and hundreds of wines from chefs representing more than 60 of the nation’s top restaurants compete for the “Wine & Food Week’s Waterford Crystal Chef of Chefs Award” and a $5,000 cash and prize package.
The epicurean experience culminated with the “Just Desserts” contest, a confectionery competition to crown the night’s dessert extraordinaire. As a legit dessert “junkie” it’s only right that I highlight a few of my personal favorites from Latin Bites, KUU and Bob’s Steak and Chop House.
Latin Bites took home the trophy for the Just Desserts competition with their “Purple Corn Delight.” A no-bake cheesecake made with corn syrup, reduced purple corn juice. Served with a Cuzco corn sweet tamale cake. Topped with dehydrated lime meringues and powdered Andean corn kernel brittle.
KUU Restaurant offered a play on the classic pizza with their “Pizza Cheesecake”. A crunchy graham cracker crust topped with whipped mozzarella, fresh basil and a sweet/savory tomato jam.
The savory side of The Wine Rendezvous Grand Tasting & Chef Showcase wasn’t so bad either. There were a lot of new places that I didn’t get a chance to try out last year that were quite delightful. Robard’s Steak House, Strawberry Lonzino Scallops were perfectly seared and quite succulent.
Key lime cheesecake with Tomatillo sauce and Tequila Cream
Cauliflower Soup – Ecculent
Smoked Gulf Shrimp, Texas Field Pea Risotto and Sweet Corn Broth – Franks American Revival
Bay Scallop & Octopus Cevhiche flavored with popcorn, soy and brown butter – Chef Tristen Epps