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First Course
Mussels Escabeche with Grilled Sourdough and Confit Garlic Aioli
Second Course
Fall Beans & Peas with Tahini, Whipped Yogurt, and Herbs
Third Course
Seared Duck Breast with Polenta, Roasted Mushrooms, and Pumpkinseed Gremolata
Fourth Course
Texas Wagyu with Charred Fennel, Braised Leeks, and Pumpkin
Fifth Course
Double Chocolate Cake with Espresso Buttercream and Whipped Mill-King Cream
What began as an acquaintance as winemakers in the Hill Country became a collaboration between William “Bill” Blackmon and Chris Brundrett; one that’s based on a shared winemaking philosophy and a vision for what the Texas wine industry is capable of. Bill and Chris agree that great wines are not made, but grown in the vineyard. They also believe that wine should be inspired by the pleasure that is shared with an extended community of friends and family over a bottle. The creation of each new vintage depends greatly upon these two priorities.
Today, William Chris Vineyards continues to reach for a level of quality that represents the very best of Texas in each new vintage. It is with confidence in their process and pride in their team, community, and the special place they call home, that they inscribe each bottle of William Chris Vineyards wine with this greeting: “We are pleased to share a piece of our world.”
Preston Paine is a Dallas, Texas, native and the Executive Chef at Emilia’s. Preston most recently competed in Food Network’s newest cooking competition, Ciao House, where he made it to the finals.
Starting at a young age, after spending time in the kitchen with a close family friend, Preston knew he wanted to create exquisite cuisine for people to enjoy. After graduating from Tulane University in New Orleans, where he studied business development with a focus on restaurant design, Preston returned to Dallas where began developing menus and design concepts for restaurants. He also had the opportunity to spend a year working as an onboard chef and traveling extensively along the Coast of Italy, which enabled him to develop his craft creating authentic Italian cuisine.
Prior to beginning his role at Emilia’s, he was the Executive Chef for Exxir Hospitality, working at Paradiso, Tejas, Mermaid, Botanist, and Casablanca, all found in the Bishop Arts District of Dallas. Preston is also the co-founder of Shug’s Bagels, one of Dallas’ best bagel shops. He has also served as the Culinary Director at Apheleia Restaurant Group, Chef De Cuisine at Catbird Restaurant, and was Chef de Partie at Eleven Madison Park, which retained its 3-Michelin Star status during his time with the restaurant.
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