Paul and I had the pleasure of hosting our first tailgate dinner last night. It was so much fun that we plan to do it every TAMU home game. It was so special to break bread and share a great dinner with wonderful friends. Most all the guests were Messina Hof VIP’s. Vintage House Chef Joseph Kramer treated us to a wonderful menu of Texas Mushroom appetizers, fresh strawberry and spinach salad, tender Texas Veal Chops with roasted fingerling potatoes, and Papa Paulo Port soaked Tiramisu. I paired the mushrooms with our 2006 Unoaked Chardonnay and the strawberry salad with the Merrill’s Vineyard Riesling. The mellow Chardonnay was crisp enough to bring all of the flavors together in the dish. The riesling was the perfect pair for the strawberries and citrus vinaigrette. With the Veal Chop, Chef Kramer used a Cabernet reduction which paired beautifully with the Paulo Cabernet Sauvignon 2005. The combination of the sauce and wine were well-balanced. Of course, our signature dessert of port soaked tirimius is always a hit with the Papa Paulo Port. Every meal is a feast and a celebration in our family. Sharing it with our VIP’s who have such a passion for wine and for Messina Hof made us wanted to do it again. The intimacy was very special so we will limit the number to those we can seat at one table. If you are interested in coming, please make your reservation for the next TAMU home game, this next weekend, September 26th. It is a last minute decision so we may have a small but fun group. And, Chef Kramer is debuting his new menu the following week, so we will get a sneak preview on that Friday with a selection of courses from that new menu. Hope to see you there.