SANTA FE — Think that a truck couldn’t possibly deliver innovative, well-executed food?
In that case, you might still think that great wine doesn’t come from Texas, either.
Both those misconceptions get put to rest at Saturday’s Madeira Food Truck, Art and Culinary Festival at Haak Winery in Santa Fe.
“The Haaks just got back from Austria where their Madeira wines won awards at an international blind tasting,” winery Executive Chef Mary Bass said.
“We’ll be showcasing the Madeiras at the festival, and doing it in a really fun way, with four of the area’s best food trucks on site at the winery to sell their specialties.”
The Madeira festival was planned even before the latest round of awards the wine garnered.
“We wanted to pair the Madeiras with Thanksgiving because it was a favorite in Colonial times,” Bass said.
Madeira, a fortified wine, was a popular choice among the colonists, including Benjamin Franklin, John Adams and Alexander Hamilton, and they toasted the signing of the Declaration of Independence with glasses of Madeira.
While the Madeira enjoyed by early Americans was a sweet, amber-colored wine, Madeira now comes in varieties ranging from sweet and dark to pale and dry. Haak Winery is one of only four American wine producers able to label their fortified, heat-treated wines as true Madeira.
Haak produces two varieties of Madeira. The Blanc du Bois variety is made from the same Blanc du Bois grapes as the winery’s white wines and earned a gold medal at the recent Vienna International Wine Competition.
Madeira Jacquez is made from red grapes, and the winery describes it as having aromas of coffee, caramel, walnuts and plums, and a long, sumptuous finish.
Both varieties will be available for sampling.
The food trucks range from Speers Rolling Bistro, which features classic American food, to Tamalitos Cafe, with Mexican cuisine. Soul food from the Hungry Lumberjack comes highly recommended by Bass, especially their stuffed chicken wings.
For a sweet finish, Custom Confections will be selling over-the-top desserts.
Proceeds of the festival benefit the Culinary Arts program at Alvin Community College, where Bass is an instructor.
“It’s a wonderful program,” Bass said. “Students can earn either a two-year degree or a two-semester certificate. All three of my chefs here at the winery are graduates or students in the program.
“A lot of them work in Galveston County because there are so many events that keep chefs employed,” she said.
“Of the last graduating class of 11 students, seven of them signed on with The San Luis before they even finished the program.”
At a glance
WHAT: Madeira Food Truck, Art and Culinary Festival
WHEN: 11 a.m. to 6 p.m. Saturday
WHERE: Haak Winery, 6710 Ave. T, in Santa Fe
COST: $10 plus tax for adults; $5 plus tax for children 3-12 years old; and free for children 3 and younger
Madeira Mushroom and Leek Soup
- 6 cups vegetable broth
- 1⁄2 cup Madeira wine
- 1 ounce dried shiitake, morel or cepes mushroom
- 4 tablespoons butter
- 3 leeks, white part only, coarsely chopped (about 2 cups)
- 2 tablespoons all-purpose flour
- 8 ounces sliced white mushroom (about 3 cups)
- 1⁄4 teaspoon ground black pepper
- Additional chopped mushroom and chopped leeks
Heat 1 cup broth, wine and dried mushrooms in a 1-quart saucepan over high heat to a boil. Remove the saucepan from the heat. Let stand for 30 minutes. Do not drain.
Heat the butter in a 4-quart saucepan over low heat. Add the leeks and cook until they’re tender-crisp. Stir in the flour. Cook and stir for 5 minutes.
Gradually stir in the remaining broth, fresh mushrooms, black pepper and the dried mushroom mixture. Heat to a boil. Reduce the heat to low and cook for 30 minutes or until the mushrooms are tender.
Place one-third of the mushroom mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining mushroom mixture.
Return all the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until the mixture is hot and bubbling.
Divide the soup among 6 serving bowls. Garnish with the additional mushrooms and leeks.
(SOURCE: Recipe courtesy
Swanson’s Broth and Stock)
- 2 tablespoons olive oil
- 2 pounds (about 4) boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
- 1 pound fresh asparagus spears
- 1⁄2 pound deli-sliced mozzarella cheese
- 4 tablespoons butter
- 8 ounce mushrooms
- 1 white onion, peeled and minced
- 11⁄2 cups beef broth
- 1⁄2 cup Madeira wine
- 4 tablespoons flour
Heat olive oil in large heated or nonstick skillet over medium-high heat
Season both sides of chicken breasts with salt and pepper and sauté in skillet until just cooked thoroughly (do not overcook), about 5 minutes each side
Heat oven to 400 degrees.
Transfer the chicken breasts to a long baking sheet.
Blanch the asparagus in boiling water until just tender. Arrange the chicken breasts on baking sheet with two asparagus spears on top and cover with a slice of mozzarella cheese
Bake chicken until cheese is melted, about 7 minutes.
In the same skillet used to cook chicken, melt butter over medium-high heat.
Add the mushrooms and onion and sauté until tender, about 3 minutes.
Sprinkle the mushrooms and onions with flour and sauté for another minute.
Add the broth and wine and bring to a boil. Once boiling, reduce the heat and let simmer until ready to serve.
Serve sauce spooned over rice and chicken.
(SOURCE: Recipe from “The Organized Cook,”
by Toni Spilsbury)