The folks at Boiler House Texas Grill know how to throw a picnic.
All it takes is five roast suckling pigs, legs of lamb, sausages made from all kinds of meat, shrimp and lardon salad, plenty of bacon-wrapped quails’ legs, two cases of corn on the cob, a few pitchers of sangria and plenty of cases of wine. Oh yeah, and plenty of hungry people.
The people showed up in droves Sunday for the Boiler House’s first Summer WineFest.
Rains that morning kept temperatures a little cooler than usual, but executive chef Jeff White and his crew probably didn’t notice. White and several of his assistants were busy most of the afternoon at the outdoor fire pit where they tended to everything from the pork to the corn.
People wandered in and out of the air conditioned restaurant in the Pearl Brewery complex, where several buffets were set up, so they could eat their fill.
Inside, teams bustled about keeping serving tables filled with plenty of dishes including plenty of sauces, relishes and pickles that could be used with any of the meats or the corn. And behind the bars, servers kept wine glasses filled with the likes of Amici Chardonnay, MacMurray Ranch Pinot Noir, Chateau Sancerre and Last Judgment Red. Or they poured cups of colorful aguas frescas as well as a red sangria and a white version that featured pineapple and serrano chiles.
Didn’t make WineFest? You can still borrow some of the Boiler House’s ideas for adding pizazz to your own summer party, whether it’s having a variety of meats to make your guests want to try a little of everything or dressing up your dishes with plenty of sauces that go beyond salsa, sauces that are not only good with the meat but also with the grilled corn and any other vegetables you may have. Then add a little wine, maybe some Texas beers and just have some fun.