Prime Cuts with Mesquite at the Warehouse | Hunter Huffman · Culinary Stage 1:15pm - 2:00pm (Sold Out)Join Chef Hunter Huffman of Mesquite at The Warehouse for an in-depth exploration of beef, from the marbling and color that define its quality to the distinct flavors of various cuts like filet, rib eye, and strip. This modern upscale BBQ concept, inspired by the historic Fredericksburg community, takes pride in blending tradition with innovation.
On the demo stage, Chef Huffman will guide you through the nuances of different meat grades—choice, prime, and wagyu—helping you understand what sets them apart. As you learn, savor the experience with samples of expertly prepared steaks, paired with Mesquite’s signature BBQ sauce. Indulge in a little something extra with blue cheese fondue and beef tenderloin bites, served on Mesquite’s homemade crostinis.
To complement these rich flavors, enjoy a glass of wine from Uplift Winery, a project by Chris Brundrett and Andrew Sides, focused on celebrating the unique terroir of the Llano Uplift region in the Texas Hill Country. This is a culinary demo you won’t want to miss, where tradition meets the future of Fredericksburg dining. | |
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Junebug's Memphis in May Winning Ribs and Texas Caviar | Michael Fojtasek & Justin Spencer · Culinary Stage 2:15pm - 3:00pm (Sold Out)Be one of the first to experience the flavors of Junebug's, a soon-to-open backyard BBQ joint that’s all about celebrating food, community, family, and friends. Part of the highly anticipated Albert Hotel, Junebug's menu will be crafted under the expert guidance of Justin Spencer, New Waterloo's Head of Food & Beverage, and a nationally recognized barbecue pitmaster. With accolades like "18th Best Brisket in the World" and "Best Chicken Wings at Memphis in May," Justin knows his way around a smoker.
In this exclusive culinary demo, Justin, along with the talented Michael Fojtasek, will showcase their famous Memphis in May Award Winning Ribs and a flavorful Texas Caviar. And to elevate the experience even further, enjoy a perfectly paired Brisket Washed Old Fashioned by The Saloon, a Fredericksburg historic watering hole dating back to 1888. | |
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Butter Up with Leroy's Tex Mex BBQ | Gus Beuershausen · Culinary Stage, 3:15pm - 4:00pmGet your hands dirty and your taste buds satisfied at this interactive demo led by Leroy's Tex Mex BBQ. Learn the art of making homemade butter tortillas from scratch, following along as Chef Gus Beuershausen demonstrates the perfect technique. While you work on your own tortillas, enjoy a sample of Leroy’s famous brisket burnt ends—trust us, you won’t be able to resist rolling them up in your fresh tortillas!
To complete the experience, sip on a glass of wine from Jenschke Orchards. The Jenschke family, deeply rooted in the rich agricultural traditions of Fredericksburg, partnered with the esteemed Newsom family to create Jenschke Cellars. Together, they bring a shared commitment to sustainability, integrity, and craftsmanship, producing wines that are 100% Texas High Plains. With every sip, you’ll taste the dedication and passion that both families pour into their work, making this a truly special addition to your culinary experience. | |
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Wild Boar Breakdown | Jesse Griffiths · Culinary Stage 4:15pm-5:30pmJoin Chef Jesse Griffiths of Dai Due (Austin, Texas) for an extraordinary culinary experience on our demo stage, where he will break down a whole wild boar into various prized cuts, including chops, roasts, and hams. Throughout the demonstration, Chef Griffiths will delve into the culinary potential of feral hogs and their versatility in the kitchen, offering valuable insights into transforming these wild animals into gourmet dishes.
As a special treat, attendees will enjoy a freshly prepared Wild Boar Rouladen, crafted live during the demo, showcasing the rich flavors and textures of wild boar, expertly highlighted by Chef Griffiths' skillful preparation.
As guests savor their Rouladen, they’ll also enjoy a glass from one of Fredericksburg’s exciting new wineries, Wine For the People. Helmed by the innovative Rae Wilson—one of the few female winemakers in Texas—Wine For the People brings a remarkable journey from sommelier to winemaker, with experiences spanning Napa Valley, Portugal, and beyond. The winery is dedicated to exploring the true essence of Texas terroir through sustainable farming and minimal intervention, offering a fresh perspective on local wines.
After the demonstration, Chef Griffiths will be available to sign and sell copies of his two acclaimed cookbooks, providing an opportunity for festival-goers to take home a piece of his culinary expertise.
Don't miss this unique chance to learn from one of Texas' finest chefs and discover the sustainable and delicious possibilities of wild game in your own kitchen! | |
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Mild to Wild Antonelli’s Cheese + Wine Pairing · Beverage Demo Stage 2:45pm - 3:30pm (Sold Out)Embark on a flavorful journey through the '5 Styles of Cheese' in this expertly curated class by Antonelli’s Cheese (Austin, Texas), designed for budding cheese enthusiasts. They’ll introduce you to each unique style, offering you the chance to savor handpicked artisan cheeses, perfectly paired with a variety of gourmet sundries from Antonelli’s extensive collection—think rich chocolates, tangy pickles, luscious preserves, and golden honey. Enjoy each bite alongside a tasting of vino by two Hill Country favorites: Becker Vineyards and William Chris Vineyards. Whether you prefer your flavors mild or wild, this tasting experience promises to be both enlightening and delicious! | |
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Blend It Like Becker Blending Competition · Beverage Demo Stage 3:45pm - 4:30pmLearn how to blend wine like the masters at Becker Vineyards, one of the earliest wineries in the Texas Hill Country to get involved with the Fredericksburg Food & Wine Festival over 25 years ago! Learn the intricacies of blending wine as they guide you through the process using different varietal samples and graduated cylinders to create the perfect final product!
You’ll team up with fellow guests to craft your own blended wine and design a label for your creation. The Becker Vineyards esteemed judges will evaluate your wines based on aromatics, palate profile, and label art. Winners will walk away with a tantalizing prize. | |
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