Buffalo Gap Wine & Food Summit

For passionate lovers of fine wines and the “hautest” cuisine in Texas, all roads lead to the Buffalo Gap Wine & Food Summit this weekend, which kicks off Friday night on the grounds of the Perini Ranch Steakhouse.

Guests will toast with the finest vintages from Texas and California and delight their palates with world renown Texas cuisine during the event, now in its fifth year.

Each year, the list of winemakers grows as does the list of world class chefs who sign on to showcase a wide variety of culinary delights ranging from appetizers, entrees, desserts and candies, all paired with wines made in vineyards both in Texas and California.

The annual event is hosted by Tom and Lisa Perini, owners of Perini Ranch Steakhouse in Buffalo Gap.

This year's event boasts a return appearance by Dallas' world class chef Stephan Pyles, owner of Stephan Pyles Restaurant in Dallas.

As a special treat this year, Pyles will be joined by First Lady Anita Perry for a lively cooking demonstration Saturday afternoon.

"Chef Pyles is a great friend," says Tom Perini. "I look forward to cooking with him and welcoming him back to our part of Texas."

Perini and Pyles will join a number of other Texas chefs during cooking demonstrations Saturday. Pyles will to unveil dishes a cuisine he calls "Samar" -- a blend culinary influences from countries such as India, Spain, South America and the Eastern Mediterranean and the name of his new restaurant, slated to open next summer in Dallas. Pyles and other chefs will also prepare an exciting array of dishes for the Saturday night event.

"Having been born and raised in Big Spring, a few miles down the road from Buffalo Gap, 'The Summit' feels like coming home each spring," Pyles said. "There's something more satisfying today about preparing a meal in the open air of West Texas under the stars than there is in executing one in Hong Kong, Paris or Mumbai.

"Tom and Lisa Perini are the consummate hosts, and the major priority for the weekend is for each and every person in attendance to forget all their cares and kick up their heels while eating and drinking the best food and wine in seven states."

The Summit is becoming a reunion of sorts, for both winemakers and Texas' finest chefs.

Chef Michael Thompson, a charter member of the cuisine team, will be returning for the fifth straight year.

"I will be back every year because I love Tom and Lisa Perini and all of the wonderful people we meet there," Thompson said. "It is fun, outdoors and down-home -- and I would surely rather go west from Fort Worth than east."

Chef Jon Bonnell, of Bonnell's Restaurant in Fort Worth, is also making a return visit. Bonnell will be preparing "Surf and Turf Tostadas with Smoked Buffalo & BBQ Shrimp."

"The Buffalo Gap Wine & Food Festival is one of the only places where you get the opportunity to experience both great Texas cuisine and local wine in a unique yet authentic Texas setting," Bonnell said.

Other culinary artists involved this year include Chef Grady Spears, owner of Grady's in Fort Worth; Chef Tim Love, owner of Lonesome Dove Western Bistro in Fort Worth; Pam Goble of Candies by Vletas in Abilene; Chef Tommy Le of Piranha Killer Sushi in Fort Worth; Chef Dave Hermann, owner of The Range in Salado, and Chef Rebecca Rather, owner of Rather Sweet in Fredericksburg.

This year, the Perinis are delighted to host a special event dubbed "Winemakers with Texas Roots." Guests will hear how four of the featured winemakers -- Dr. Richard Becker, Don Brady, Dr. Clay Cockerell and Gene Estes -- who were raised in Abilene, became successful in Texas and California.

Guests may also learn the dos and don'ts of wine tasting as Master Sommelier Guy Stout of Glazer's Family of Companies returns again this year.

The Buffalo Gap Wine & Food Summit is a nonprofit organization founded by Tom Perini of Perini Ranch Steakhouse, Fess Parker of Fess Parker Winery & Vineyards of Los Olivos, Calif., and Dr. Richard Becker of Becker Vineyard in Stonewall. The mission is to cultivate the appreciation of fine wine and food through education and industry discussion.