This year, the famed chef Jacques P\u00e9pin turns 90, and in celebration of the milestone, 90 events are happening all around the world to honor him. One of those is at the James Beard-recognized Perini Ranch out in Buffalo Gap (that\u2019s just south of Abilene and about 165 miles west of Fort Worth, for those who haven\u2019t made the pilgrimage). P\u00e9pin came to the Buffalo Gap Food & Wine Summit in 2011, and Lisa Perini remembers him as \u201cthe most charming, easy to work with, fabulous guy… Such a treasure to have.\u201d<\/p>\n
Perini knew that the Summit had to be on the list of places honoring P\u00e9pin, and Dallas chef Bruno Davaillon (Knox Bistro, Le PasSage) will do the honors, creating a multi-course French meal on Saturday, April 12. Davaillon has participated in the summit before, creating a dinner in 2021 themed \u201cA Day in Burgundy.\u201d \u201cWe wanted to give him one more shot at being part of the event,\u201d Pereni says, noting that year was not quite as robust as others in the wake of the COVID pandemic.<\/p>\n
Back in 2011, P\u00e9pin led a cooking class at the summit, and Dallas chef Stephan Pyles put together a French dinner in his honor. \u201cOne of my most favorite moments ever, across 40 years at this steak house, was walking outside to see Jacques P\u00e9pin eating a steak and drinking a Lone Star,\u201d Perini says. While there in 2011, P\u00e9pin also taught her husband, Tom Perini, how to use a saber to open a bottle of Champagne. So this year, \u201cwe will be sabering some Champagne, hopefully with a little practice [before],\u201d Perini says with a laugh.<\/p>\n
The summit will also feature events on Friday, April 11, including a dinner called Perini\u2019s Italian Table, during which some of the Perini family\u2019s favorite Italian dishes will be served. \u201cOne thing [we really love] is a zucchini carpaccio,\u201d Perini says. \u201cIt\u2019s raw zucchini sliced thin, tossed in olive oil, with lemon, pine nuts, and some fresh herbs. It\u2019s a delicious salad.\u201d She also teases that cacio e pepe is a favorite dish and one the Perinis have finally \u201cconquered.\u201d The secret, it seems, is using the best ingredients you can find. She also confirmed they will serve veal Parmesan.<\/p>\n
There will also be a wine tasting event on April 12 starting at 10 a.m., called \u201cTexas Wines vs. the World,\u201d which will be led by writer and sommelier Jessica Dupuy. It will feature blind taste tests pitting Texas-grown and made wines against some of the world\u2019s best. \u201cI think what has happened in the Texas wine industry over the last 20 years is going to be a an interesting conversation,\u201d Perini says.<\/p>\n
To attend the Buffalo Gap Food & Wine Summit, get your tickets now. <\/p>\n