A Little "Cheese" With Texas Wine
Last Wednesday, the folks at the Texas Department of Agriculture (an organization that definitely deserves a cooler name) took over Pappas Bros. Steakhouse for a big ol' photo shoot to promote the Go Texan Restaurant Program. Showcasing restaurants serving Texas wine, produce, shrimp and other Lone Star products, the program also hosts an annual Restaurant Round-Up to raise money for food banks across the state.
This year's round-up is coming up in September, and in honor of the occasion Pappas Bros. own Barbara Werley and Kim Wood spiffed up for a little time in the spotlight.
|Barbara Werley and chef James Johnson|
We arrived on the scene at 11:00. Pappas Bros. was teeming with photographers, TDA folks, restaurant staffers and annoying reporters (well, maybe just one annoying reporter). Right off the bat, we took a moment to pester--um, chat with--acclaimed Master Sommelier Barbara Werley.
Given the occasion, we quizzed her on the subject of Texas wine. She noted the improvements she has seen in the quality of our home-grown vinos in recent years. "There are huge changes happening," she observed of the industry as a whole. Among her fave Texas wineries are Red Caboose, Kiepersol Estates, Becker Vineyards and Inwood Estates right here in Dallas.
First up behind the camera was Advanced Sommelier Kim Wood, another member of Pappas Bros.' all-star wine team. We hid behind a bar stool and balanced on one foot to get this awesome (and blurry) paparazzi-type shot.
Pappas Bros.' was picked for the occasion based on its classic Texas steakhouse atmosphere, and there is no shortage of leather, rich wood, polished glass or crisp tablecloths in the place. But who really cares about that? The important this is their wine cellar, packed with more than 35,000 bottles in stock at any given time.
A good round number. And it's all about the wine, right? Although how much of it comes from Texas...