Some highlights included my first taste of pure honeycomb from the Texas Honeybee Guild. Besides being naturally sweet and indulgent, local honey is nature’s immune system booster. Another first for me was a taste of Scardello’s cheese with a lavender- and coffee-coated rind, an odd yet unexpectedly good combination.
My sweet tooth got the best of me with tastes of Dude, Sweet Chocolate’s “Crack in a Box” (salted and candied whole hazelnuts, almonds, macadamia, and soy nuts covered in dark chocolate) and Pure Chocolate Desserts by Zach’s “Passionata” (milk chocolate tangerine mousse, passion fruit gelée, white chocolate banana mousse, and chocolate almond sacher cake soaked with dark rum).
A live cooking class gave guests the chance to make last-minute tweaks to their Thanksgiving menus with Stephan Pyles’ original recipes for roast turkey and blue corn chorizo stuffing, cranberry mojo, chocolate bourbon pecan pie, and blue corn-serrano muffins.
With live music playing while guests ate, drank, and were merry, there really was a festive atmosphere at this fall festival celebration.