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Cakebread Cellars’ Wine Dinner this Saturday Night at the Ranch Las Colinas

I have a restaurant crush on the farm-to-fork restaurant Ranch at Las Colinas. Chef Troy Walker’s cooking is some of the best in town. This Saturday, he’s pairing five courses with Cakebread Cellars’ wines. Cost? $105, plus tax and tip.

The lineup includes Tassione Farms baby arugula salad with fruit, a shallot vinaigrette and Texas goat cheese (2010 Suavignon Blanc),  Texas Gulf shrimp and homestead grits (2009 Chardonnay), Merlot-braised chicken with sweet potato hash (2008 Merlot), PNB beef fillet and  seared foie gras with Texas heartland creamed corn (2008 Cabernet Sauvignon), and, finally, a cool desert based on Cabernet Sauvignon.

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