"What the heck was that wine I tasted?" At Twin Liquors we hear this all the time. So, in order to make your festival going experience a little easier, we have listed everything being tasted below!!

You can peruse the list and place special orders with your neighborhood Twins!

Please see below and check back often for updates on wines & recipes

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Stars Across Texas, Thursday March 31^st @ Long Center

Camarena Tequila

Chef Jack Gilmore of Jack Allen's Kitchen

-Jack Gilmore’s bold, flavorful style hails from his experience across the Gulf Coast Region of the South, his upbringing in the Rio Grande Valley, and extensive work with Master German chefs – but his legendary hospitality is one hundred percent Texan.
 
Gilmore began his culinary career working with “old school” Cajun chefs in South Padre Island, Texas.  Seeking new challenges, Gilmore relocated to Austin where he helped open the original Chez Fred’s as well as longtime seafood favorite Louie’s on the Lake, moving to Louisiana to open a Louie’s in Baton Rouge.

Returning to Texas in the mid-1980s, Chef Gilmore worked under Master German chefs in Fredericksburg, which truly helped shape his culinary vision.  In those kitchens, he learned to “put everything you have learned together and use it,” Jack remembers.  “The Masters taught me to be humble when it does not work out and glad when it does.”

Jaime Gutierrez Executive Chef of III Forks

-Born in Montreal, Canada, to a Cuban father and an American mother, Executive Chef Jaime Gutierrez moved to Victoria, TX as a child, where his doctor-father was interning.  He spent time growing up in Coastal waters (Texas Gulf and Dominican Republic) spear fishing. This exposure to seafood, and watching his grandmother cook was the foundation of his culinary interest.

Jaime attended Texas Tech University, where he completed a Bachelor’s Degree in Advertising and Marketing in 1986. He worked as a butcher in a family owned smokehouse for the first two years of his college life. After graduation and several years in the advertising world, Jaime moved to New York City, to work with an uncle in the wholesale produce industry.  In 1994, he followed his true passion and enrolled in the California Culinary Academy; and 18 months later---graduated second in his class.

Teresa Wilson of Aquarelle

-Teresa Wilson, chef and owner of Aquarelle, shares her recipe of Warm Pea Veloute Soup in this issue of Central Texas Chef Corner.  Aquarelle, known as Austin’s premiere French restaurant, occupies a charming, romantic turn-of-the-century home in the heart of downtown Austin and serves authentically prepared French cuisine using only the freshest of ingredients. The restaurant also boasts a wine bar that has become a neighborhood favorite for “small plates” and reasonably priced French wines. Aquarelle has consistently placed in the top four for “Best Restaurants” in the Austin American Statesman since they opened in 2000 and continues to garner numerous stories in the Austin media.