by Steven Doyle
It is always inspiring to catch one of the many wine dinners at Rockwall’s Culpepper Steakhouse. Chef Chad Bowden sincerely goes to great lengths to find interesting winemakers to make the trek to Dallas, and then drive another 20 minutes east to Rockwall to host a fantastic evening celebrating wine and food.
This past week was another shining example when Bowden invited a few of his cheffy friends over to play, including Eric Black from Tony C’s, Randall Copeland from Ava, Ted grieb from the Fatted Calf, Pete Harrison from Dakota’s, and Dan Landsberg from ZaZa’s Dragonfly. I always enjoy watching a gaggle of chefs collaborate in the kitchen. You hear some fantastic war stories, some which cannot be repeated, and you hear plenty of laughter. There is a sense of synergism watching them assist with each other’s plating. There is also a healthy dose of unwritten competition. Continue reading
by Steven Doyle
Every few months Culpepper’s chef Chad Bowden invites a great winery to stop by for dinner. Of course he invites 50 or 60 of his closest friends to join in on the feast that is expertly paired. Last night was just such an occasion, and the wine of choice was Antinori, one of the oldest wineries in existence that makes some very superb and affordable juice.
The Antinori family of Florence, one of the world’s oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 627th anniversary as wine makers in 2012. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a “Renaissance” in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit. Continue reading