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The Wine and Food Foundation of Texas will host their 12th annual Big Reds and Bubbles benefit at The Driskill Hotel on Thursday, November 6. Here's the full menu for the wine-centric event, which features bites from local chefs:
| aRoma Italian Kitchen | Chef Jason Garcia | Polpette- Beef Meatballs baked in tomato sauce, topped with mozzarella |
| Bess Bistro | Chef Roman Murphy | Beef heart tartare, pomegranate seeds, foie gras mousse, lavash crakers |
| Blackbird & Henry | Chef Mark Schmidt | Wild board tostadas |
| Café Josie | Chef Brandon Fuller | Goat |
| Chavez | Chef Shawn Cirkiel | Tostaditas and Dessert Parfaits |
| Con Olio | Chef Shawn Harrison | Brisket, slaw, vegetable puree |
| Dolce Neve | Gelato Maestro Francesca Silvestrini | Gelato |
| Due Forni | Chef Carlos Buscaglia | Braised Short Ribs with Polenta |
| Finn & Porter | Chef Peter Maffei | Braised lamb ravioli with caramelized carrots and sweet potato |
| Jack Allen's Kitchen | Chef Jack Gilmore | Lamb neck confit, fig cavatelli, goat bleu cheese, walnut crumble |
| Little Barrel & Brown | Chef Russell Dougherty | Pimento cheese, country ham, bread and butter pickled celery, crostini |
| Luke River Walk | Chef John Russ | Terrapin stew with snapping turtle, sweet potato mousse, chile pequin |
| Max's Wine Dive | Chef Erica Beneke | Goat gumbo |
| Noble Sandwich | Chef John Bates | Smoked pork cheeks with fermented potato, shallot and mustard |
| The Bonneville | Chefs Jennifer Costello and Chris Hurley | Individual cassoulet cups with duck confit |
| Trulucks | Chef Alex Ralston | Superlump crab cakes with dilled tartar sauce |
