Buffalo Gap Wine & Food Summit 2012: “Celebrating Tuscany in Texas”
From its humble beginnings in 2005 the Buffalo Gap Wine & Food Summit has
been clear with its mission: cultivate the appreciation of fine wine and food through education and industry discussion. In other words, take a substantial group of wine and food industry heavy hitters and provide them an intimate, casual, authentic atmosphere where they can swap stories, share secrets and sample each other’s signature selections. And nothing was more intimate that first year than watching the now late Mr. Fess Parker hand wash Riedel stemware between tastings while recounting stories of transitioning from Davy Crocket to an award winning Santa Barbara winemaker. Eight years later the Buffalo Gap Wine & Food Summit partners (Tom & Lisa Perini, Dr. Richard Becker and Fess Parker’s daughter, Ashley Parker Snider) have kept their promise of an intimate, casual and authentic experience while continuously bringing some of the world’s most influential and celebrated food and wine experts and artisans.
In 2012 the Summit spent the weekend “Celebrating Tuscany in Texas” by bringing Italian winemakers and wines to showcase these unique blends. Friday night began with a small group of patrons and sponsors seated in a large tent under the stars for an intimate Italian dinner prepared by chef and restaurateur Stephan Pyles of Stephan Pyles and Samar restaurants in Dallas, Texas. Saturday’s events are purposely focused on education, starting with: “Tuscany in Texas”. Here (Texas’ ONLY) Master Sommelier Guy Stout sat with visiting Italian, Californian and Texan winemakers to teach the private group about Italian wines and even Italian varietals being grown stateside. Lunch was prepared and led by Damian Mandola of Mandola’s Italian Market in Austin, Texas where he discussed Italian food and wines. Later that afternoon James Beard award-winning author and the country’s foremost authority on cheese, Laura Werlin taught guests the ultimate insider secrets to pairing wine and cheese. Saturday night ends with a party of epic gastro-proportions! Fifteen or more of some of the most award-winning, notable and influential chefs in America cook small plates for 250 guests under the stars in the grove of live oaks on the lower grounds at Perini Ranch. With a live band and a backdrop of spring 
stars this wine and food bonanza can go well into the night – or as long as there is food to eat and wine to drink! This event is always intimate and educational. It is always light-hearted and fun. And most definitely is always SOLD OUT! Sunday morning hosts the “Bid-adieu Brunch”. This home cooked brunch, prepared by the Perini’s gives you one more opportunity to visit with the chefs and winemakers and reflect on the weekend behind you.
The Buffalo Gap Wine & Food Summit shows no sign of “growing” with its popularity. Its partners promise to its guests: to cultivate the appreciation of fine wine and food through education and industry discussion – in an intimate, casual, authentic setting. The 9th annual Buffalo Gap Wine & Food Summit will take place April 19 – 21, 2013. Patron tickets go on sale February 1st and, if this past year is any indication, will be sold out long before February 2nd.
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