It takes a lot of helpers to keep that work going.

But it is nice to take a little break from it all.

There was quite a crowd on Sunday at the New Grower Session. AgriLife viticulture advisors, Enology Extension Program Specialists, TWGGA staff, and TWGGA members shared their expertise and thoughts. It was a really informative day. Today for the advanced grower session it looks to be even better. Even you ever want to put a vineyard in, or improve your vineyard, this is where you need to be. Lots of information floating around.

There is also equipment to look at. This is a pre-pruner like the one we have at home. I have pictures ready to show you, but I haven’t had the time to finish up that post because – well we were really busy running that machine. In a year like last year, we really needed it to get over the acres. Hand pruning still needs to follow this machine, but it does a great start.

And there were lots of venders showing and telling about their wares. A lot of people just talking and learning among themselves

Then the catered lunch was wonderful, as pretty as it tasted. And it all tasted delicious. It was prepared by My Own Chef. Really, — well, actually that is the name of the caterer. But they were so nice that I felt like they were my own chef. I’ll have to come back with an update from lunch today. There here again, hooray!

Dinner was a BBQ dinner done by as a real Texas chuck wagon.

They looked like real cowboys to me.

Nice brisket & sausage.

The whole set up was nostalgic and pretty!

And the food was delicious!

I had better get back to listening to more speakers now. More later.

Blessings,

Betty

This is the hotel lobby of the Renaissance Hotel in Richardson Texas. Isn’t that a cool looking statue? My two children who came on this trip loved the hotel and the indoor pool.

Hmmm, maybe I am the one who loved being there. Isn’t it just beautiful?

Just lovely ever which way you look.

OK, yes, I spent a lot of time at the hotel just looking up …

… and then looking down. Lovely just lovely.

The reason that My Honey and I came to the hotel early (as in the conference doesn’t start till Thursday, February 18^th continues Friday, February 19^th, and end on Saturday, February 20^th) was to preview some of the food and wine pairings that will be at the conference meals.

So what does that mean? Well, we got a lot of really great Texas wines together.

Tasted it with some really luscious food prepared by the hotel chef …

Duck

Beef

Oh, yes, the food was lovely, but the point was to make sure that not only was the food lovely, but that it all paired well with the wines to be served with each course.

Lamb

Lovely salads

This sea bass might have been my favorite. Served with Mandola Vermentino. Oh, it was just heavenly.

Our heroic chef and his helpers were hard at work all afternoon. “We” were hard at work all afternoon as you can imagine. What My Honey and I thought would take an hour or so took over three hours. It was really, really hard work. Don’t you think — by just looking at the lovely, lovely food.

Then the dessert options just blew us away. I don’t know if I can still fit into the dress I just bought to wear to the gala on Saturday night.

The whole hotel is just lovely.

Lots of places to relax, visit, and get to know other people in the wine and grape growing industry of the great state of Texas.

Did I say that I did a lot of looking up and looking down and looking all around. The hotel and the food really are going to be lovely. The whole conference is going to be very educational. I’ll try to post more on the speakers and sessions really soon, but the deadline for making hotel reservations is tomorrow, Sunday, January the 31^st. And here is the link for the scheduale and a link for registration.

Hope to see a bunch of you there.

Blessings, Betty