From September 28 through October 2, as part of the Texas Department of Agriculture’s GO TEXAN Restaurant Round-Up program, more than 200
mom-and-pop cafes and fine-dining restaurants across the state will offer special dishes made with local produce and meats, often paired with Texas wines. For example, Wimberley’s Leaning Pear restaurant features a Hill Country-inspired cheese plate with artisanal cheeses, honey, and charcuterie;
poblano rellenos stuffed with wild boar from a local ranch and sweet potato-black bean succotash; and for dessert, a Texas pear-and-apple cobbler with Hill Country pecan-flavored ice cream. Rich, woody cabernets; fruity, white zinfandel rosés; and other Texas varietals complement many meals.
“We want to raise awareness of Texas growers and wineries and what they have to offer, which is the best in the world,” says Texas Agriculture Commissioner Todd Staples.
This year marks the second year TOA has hosted the program, which kicks off Texas Wine Month in October. Due to the success of last year’s inaugural, one-day event, the GO TEXAN Restaurant Round-Up was expanded to five days. “Restaurant locations range from Dallas and Houston to the Hill
Country to West Texas, so we’re covering Texas far and wide,” says Commissioner Staples.
Many of the restaurants involved donate a portion of their proceeds to food banks throughout Texas. “Anytime you can help someone else, you should do it,” says Roy Dyer, owner of Dyer’s Bar-B-Que in Amarillo. “Supporting the local food bank is something we can do, and it helps fulfill a real need in the community.”
For a statewide listing of participating restaurants, visit www.GOTEXANRestaurantRoundup.com, or call 877/99GO-TEX.
