By Melissa Unsell, of Vinously Chic
In a few short weeks, the most sophisticated wine auction in town will have oenophiles swarming. The annual Fête du Cuvée wine auction occurs on Saturday, March 2nd and will feature top local chefs showcasing their best culinary creations paired with exceptional wines. Oenophiles and wine enthusiasts will ascend upon the historic Bright Shawl donning their finest, with the popping of corks and the clinking of crystal creating a layer of supreme ambiance.
Events like this, help the Junior League of San Antonio fulfill its mission. An organization of women volunteers, the Junior League supports over 60 agencies and programs that meet the rising needs in the community, making JLSA the non-profit that supports other non-profits to build a better San Antonio.
The event is limited to 350 guests, and is nearly sold out. For ticket information, visit www.sanantoniowineauction.com
The auction is planned by a committee of 27 League volunteers led by Sheila Mayfield and Julie Moczygemba alongside an Executive Leadership Team of private collectors and industry insiders.
There is no other wine event like this one in San Antonio.
Some of the live auction lots include a guys package with a Porsche for the weekend, a round of golf, spirits to last all year, and a steak dinner; a Northern CA wine country adventure with personalized experiences at Palmaz, Darioush, Hanzell and B.R. Cohn wineries; and a New Orleans experience with a 3-hour cooking class at the New Orleans School of Cooking, among many others.
The silent auction promises to be an oenophile’s shopping paradise with over 80 lots being offered.
The auction catalog will be unveiled at the Preview Party, Thursday, February 21st at Porsche San Antonio – an event reserved for patrons of Fête du Cuvée.
Below is a list of featured Chefs with a special sneak peek of the menu (*menu items subject to change):
Jeffrey Balfour Executive Chef, Citrus at the Hotel Valencia Riverwalk Oxtail Pie with Spring Vegetables Tortarossa Rosso Toscana Tuscan Blend
Chris Cook Executive Chef, Oro Restaurant and Bar at the Emily Morgan Hotel – a DoubleTree by Hilton Hickory Smoked Wild Boar Spareribs with Picked Rhubarb, Granny Smith Apples, and Natural Jus McPherson Rosé of Syrah
Ernie Estrada Sous Chef, Las Canarias, Omni de La Mansión del Rio Ballotine of Organic Chicken, Oyster Mushroom, Peeler Farms Egg Drouhin Pinot Noir
Geronimo Lopez Executive Chef, NAO New World Flavors “Matambre” NAO with Duck, Pork Belly and Chorizo Terrine Argentinian Style, Three Corns “Humita”, Piquillo Peppers Warm Foam and Chimichurri Sauce Colomé Torrontés Argentina Vino Blanco
James Moore Executive Chef, Boiler House Texas Grill & Wine Garden Open Faced Shiitake ‘Bacon’ Sandwich, Candied Habanero Aioli, Golden Tomato Jam, Petite Mustard Greens Bibi Graetz Casamatta Rosé, Tuscany
John Russ Executive Chef, Lüke San Antonio Jumbo Crab, Marinated Black Drum, Fried Garlic and Serrano Peppers, Green Olives, Fresh Herbs Duchman Family Winery 2010 Vermentino
Lauren Canales Pastry Chef, Westin La Cantera Farm Fresh Strawberry Cake Llano Estacado Viviano Superiore Rosso
Jessica Dowdy Head Baker, BIRD Bakery Elderflower “Little One” Cupcakes Pierre Spar Crémant Rosé
Visit www.sanantoniowineauction.com for more information about the auction.
Visit www.jlsa.org for more information about the programs and projects of the Junior League of San Antonio.