Browsing articles from "October, 2010"

Branch Water Tavern: Chef Grossman & Evan Turner

Oct 26, 2010   |   News

We are so excited about having Chef David Grossman and Evan Turner at The Wine Conference. Chef/owner David Grossman and managing partner/sommelier Evan Turner, both formerly of Gravitas have partnered up with their new establishment, Branch Water Tavern.

Chef David Grossman

Chef David GrossmanChef Grossman sums his culinary perspective in just a few words, calling it “classically inspired modern American cooking.” “It is very much this idea of timeless great food that we want to bring to Houston,” he says.

Chef Grossman attended the Culinary Institute of America (CIA) in Hyde Park, New York. While there, he took an externship with Roland Passot of La Folie in San Francisco, gaining appreciation for using the finest ingredients, while mastering solid French cooking techniques.

He graduated top in his class and signed on with Alfred Portale at Gotham Bar & Grill in Manhattan. Then he moved on to Restaurant Oceana and sharpened his seafood skills while working under Chef Cornelius Gallagher.

Next he was off to East Hampton, where he was employed by Chef John Delucie, owner of the Waverly Inn, a favorite celebrity spot.

Grossman’s time in New York gave him immeasurable experience, which he poured into the Houston kitchens at Reef and Gravitas. Branch Water Tavern reflects the years of experience Grossman gained from working at some of the most respected restaurants in the country.

Sommelier Evan Turner

The second part of this amazing duo is Evan Turner.

Evan, was inspired to be a sommelier because of his fascination with the art and science of wine coupled with the theater of serving guests.Now, as Branch Water Tavern’s managing partner and beverage director, Turner looks forward to broadening the breadth and depth of his beverage offerings.

“Every sommelier dreams of working on a list from the ground up. Branch Water Tavern offers me that opportunity for the first time ever, not only for wines, but handcrafted beers and signature cocktails as well,” says Turner.

The opportunity to partner with Executive Chef David Grossman was also a great draw for Turner. “He has tremendous talent and passion that will be exciting to be part of,” he says.

Wine Conference Special for 10 days!
For only 10 days you can get full registration at the Wine Conference for only $75. Join us at the Four Seasons Hotel Downtown, Houston with 4 sessions that include 4 tastings & 4 gourmet food pairings in each session. Drink and dine on cuisine from your local rock star chefs and wine experts for only $75. You have until November 5th! The ticket price will continue to go up to $95 so get the deals while you can!

Cheers,

The Wine Conference Team

It’s Wine Conference Time! Join us Sunday, November 21st!

Oct 4, 2010   |   News

We are happy to announce that the Annual Wine Conference will be hosted at The Four Seasons Houston, Downtown on Sunday, November 21st.

We are very excited about the programming this year and can’t wait to give you all the updates. This year we will focus on 4 styles of wines that include sparkling, white, red, and dessert. In each session we will pair 4 wines with 4 gourmet food tastings from Houston’s finest chefs.

Check out our agenda and get all of details for the day. We have amazing chefs and wine experts educating you in each session.

And here is the best part, the early bird tickets are now on sale for just $65. That’s 4 sessions for $65! After October 11th, they will be on sale for full price of $95.

So what are you waiting for? Reserve your spot today for $65 and tell all your friends! Honestly it’s a day full of goodness that you don’t want to miss out on.

So. Just to recap again:
4 styles of wines, 4 sessions with 4 tastings & 4 gourmet food pairings from Houston’s finest chefs in each session for only $65 = pure goodness!

Happy October!

The Wine Conference Team

David Grossman – Branch Water Tavern

Oct 4, 2010   |   Chefs

David Grossman of Branch Water Tavern

Life’s touchstone moments happen unexpectedly. For Chef David Grossman, who spent his childhood immersed in food cooking with his mother and grandmother, it was when a copy of Auguste Escoffier’s Le Guide Culinare fell into his hands. At the time he was studying government at The University of Texas at Austin and working as an entry-level cook to make some extra cash.
“My copy is probably from the ‘60s, but it was translated in 1921 from the text originally written in 1907. It details over five thousand different preparations and discusses everything from making stocks to cooking vegetables to braising meats and more,” says Grossman.
Immediately impressed with his encyclopedia of French cuisine,  he began to cook his way through the book on his days off.  “While the foods discussed within this tome could be considered outdated or old fashioned by some, they represent timeless flavor combinations that are delicious, and will always be delicious,” he says.
After working two years as an entry level cook, Grossman sought more knowledge and enrolled at the Culinary Institute of America in Hyde Park, New York.  During his time at the CIA, he spent an externship with Roland Passot of La Folie in San Francisco, gaining a tremendous appreciation for using only the finest ingredients, while mastering solid French cooking techniques.
Upon graduating top in his class from the CIA, Grossman signed on with Alfred Portale at Gotham Bar & Grill in Manhattan.  There he learned unwavering consistency, preparing more than 400 dinners a night in Chef Portale’s intricate style.
Next, at Restaurant Oceana, Grossman sharpened his seafood skills while working under Chef Cornelius Gallagher, learning the importance of meticulous attention to detail, as well as how to prepare and cook anything and everything that lives in the ocean.  Following his stint at Oceana, Grossman moved to East Hampton, where he was employed by Chef John Delucie, owner of the Waverly Inn, a favorite celebrity spot. “At Waverly Inn, I learned the value of catering to the restaurant patron,” said Grossman.  “At the end of the night what matters most is that we meet and exceed our customers expectations”
Grossman’s time in New York gave him immeasurable experience, which he poured into the Houston kitchens at Reef and Gravitas. Branch Water Tavern will reflect the years of experience Grossman gained from working at some of the most respected restaurants in the country.
He sums his culinary perspective in just a few words, calling it “classically inspired modern American cooking.”  “It is very much this idea of timeless great food that we want to bring to Houston,” he says.

Evan Turner

Oct 4, 2010   |   Wine Experts

Evan Turner

For Evan Turner, it was his fascination of the art and science that is wine, coupled with the theatre of serving guests, that inspired him to become a sommelier. Now, as Branch Water Tavern’s managing partner and beverage director, Turner looks forward to broadening the breadth and depth of his beverage offerings.
“Every sommelier dreams of working on a list from the ground up.  Branch Water Tavern offers me that opportunity for the first time ever, not only for wines, but handcrafted beers and signature cocktails as well,” says Turner. The opportunity to partner with Executive Chef David Grossman was also a great draw for Turner. “He has tremendous talent and passion that will be exciting to be part of,” he says.
Prior to joining Branch Water Tavern, Turner served as beverage director at Gravitas, sommelier at *17 and The Strip House in downtown Houston, general manager at The Tasting Room at River Oaks, and wine director at Bank by Jean-George.
Having lived in four countries, eight states and five major cities before settling in Houston, the Norfolk, VA native has muddled, stirred, shaken and swirled all over the world, most notably New York where he served as wine director at Palladin and was greatly inspired by Chef Jean Louis Palladin.  “The man was very inspirational, a true genius.   It was a brilliant experience working for him,” recalls Turner.
Certified as a sommelier through the Court of Master Sommeliers, Turner will sit for his advanced levels in 2010.

For Evan Turner, it was his fascination of the art and science that is wine, coupled with the theatre of serving guests, that inspired him to become a sommelier. Now, as Branch Water Tavern’s managing partner and beverage director, Turner looks forward to broadening the breadth and depth of his beverage offerings.
“Every sommelier dreams of working on a list from the ground up.  Branch Water Tavern offers me that opportunity for the first time ever, not only for wines, but handcrafted beers and signature cocktails as well,” says Turner. The opportunity to partner with Executive Chef David Grossman was also a great draw for Turner. “He has tremendous talent and passion that will be exciting to be part of,” he says.
Prior to joining Branch Water Tavern, Turner served as beverage director at Gravitas, sommelier at *17 and The Strip House in downtown Houston, general manager at The Tasting Room at River Oaks, and wine director at Bank by Jean-George.
Having lived in four countries, eight states and five major cities before settling in Houston, the Norfolk, VA native has muddled, stirred, shaken and swirled all over the world, most notably New York where he served as wine director at Palladin and was greatly inspired by Chef Jean Louis Palladin.  “The man was very inspirational, a true genius.   It was a brilliant experience working for him,” recalls Turner.
Certified as a sommelier through the Court of Master Sommeliers, Turner will sit for his advanced levels shortly.