I gnashed my teeth and resisted the urge to strangle her. I didn't exactly go hungry, however. During the four-day seminar, our lunch was prepared in the Greystone teaching kitchen by new Chez Panisse chef David Tannis . The food was fresh and full of flavor, really remarkable every day. Thanks to a great tip from Austin restaurant manager Karen Rush , I had dinner one evening in the relatively new La Toque restaurant at the Inn at Rancho Caymus in Rutherford.
Dinner there begins with an aperitif of crisp Alexander Valley champagne.
The cheese course of imported French artisan cheeses arrives with a basket of warm walnut bread toast paired with a glass of a nearby vintner's reserve port. From start to finish, it's a memorable dining experience. Call for reservations. The breakfast and lunch menus look inviting, and they'll be adding dinner and live music in the spring. Austin Chronicle Corp. All rights reserved.