Beaujolais and Beyond Goes Beyond


by Andrew Chalk

The fourth floor of the Irving Convention Center was packed on Friday night as hundreds of wine lovers celebrated Beaujolais and Beyond organized by the French-American Chamber of Commerce to a theme of The French Riviera. From food supplied by over twenty area restaurants and imbibements supplied by Goody Goody Wine & Spirits guests talked and enjoyed live music.

My vote for best food was the Escargot en Croute furnished by Janice Provost of Parigi (just back from exhibiting at The James Beard House and best wine table went to the Bordeaux table where Goody Goody provided several second labels of famous Bordeaux châteaux (Smith Haut-Lafite, Gazin, etc.). Also, the cru Beaujolais selection deserved an honorary mention as well.


Escargot en Croute by Parigi

Restaurant specialties included Baboush, Bánh Shop, Bisous Bisous Pâtisserie, Cadot Restaurant, Delice Chocolatier Selection, Empire Baking Company, Henry’s Homemade Ice Cream, la Madeleine, Lavendou Bistro Provençal, Le Bilboquet, Le Cordon Bleu College of Culinary Arts, Les Trois Petits Cochons, Main Street Bakery and Bistro, Mercat Bistro, Mozzarella Company, Parigi, Sambuca Uptown, Scardello Artisan Cheese, Sissy’s Southern Kitchen, Souk, Village Baking Company, Urban Comfort Catering.

 Beaujolais of the non-nouveau kind

Beaujolais of the non-nouveau kind

French wines came from Alsace, Beaujolais, Bordeaux, Burgundy, Languedoc-Roussillon, Loire Valley, Provence, Rhône Valley, and American wines from California, Oregon, Texas and Washington.

Tuna Tartar by Le Bilboquet

Tuna Tartar by Le Bilboquet

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One response to “Beaujolais and Beyond Goes Beyond

  1. thank you for your kind words, sir! you are the best!

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