Morton’s Steakhouse Hosts a Meeting the Makers Event: Texas by the plate and glass

We gathered in the dark comfortable surroundings of Morton’s Steakhouse in downtown Houston and were welcomed by attendants passing cool glasses of Rosé and bourbon peach lemonade while thick and smoky bites of bacon were served. The six-course dinner event featured William Chris Vineyards wines and Garrison Brother’s Distillery bourbons paired with Morton’s Texas cuisine by their assistant manager and sommelier Abe “Skip” King. 

King said, “I couldn’t be happier. Being born and raised in Texas, organizing this event was something near and dear to my heart. What we had on the menu was all Texas. Even better, as promised, we provided a chance to ‘Meet the Makers’ – Chris Brundrett of William Chris Vineyards and Dan Garrison of Garrison Brothers Distillery.”

Garrison said, “Chris and I have been friends for over twenty years, but this is the first time that we have done a dinner like this together. I don’t know how this is going to come off, but there’s gonna be plenty of booze on the table tonight. You’re all in for a real treat.”

Garrison highlighted the whiskies in-play at dinner: Garrison Brothers Small Batch Bourbon – a blend of 750 barrels at 94 proof; Balmorhea – a recent release, named after the iconic West Texas state park at 115 proof, and Cowboy Bourbon, unfiltered/uncut at a hold-onto-your-hat 137 proof (The American Whiskey of the Year in Jim Murray’s 2014 & 2017 Whisky Bibles). Fast Fact – Garrison sets aside $5 from every purchase of his Balmorhea and donates it to Texas Parks and Wildlife going toward renovating the spring-fed Balmorhea pool and restoring its native plants. 

Brundrett said, “Both Garrison Brothers and William Chris are neighbors in Hye. What Dan created in our little town set the example for us. We followed in his footsteps making a great Texas product and sharing the experience around the state.”

All wines served were made from 100% Texas-grown grapes. Of the opening wine Brundrett said, “The Pétillant Naturel Rosé is a very ancient, artisanal style of naturally sparkling wine going back over a thousand years, predating modern Champagne-style wines.” Other wines included sun-loving Mourvèdre, Cinsault and Roussanne – two red varieties and one white – from southern France and Spain, but now growing well in Texas, and Skeleton Key IV, a proprietor’s red blend.

A personal favorite pairing that illustrated the versatility of food/wine/bourbon pairings was the fish course consisting of crispy skin gulf red snapper served over sweet corn risotto, accompanied with mushroom dumpling. Garrison Small Batch worked the pairing with smooth essences of cherry, vanilla, nutmeg, coconut and a sweet smoky finish. The Mourvèdre provided a medium-bodied presence matching the flavor intensity and palate weight of the dish while offering dark fruit, hints of smoke in counterpoint with fresh green herbs and minerally earthiness.

The evening was an immersive gourmet’s delight; Texas savored by the plate and glass. The complete food and wine/whiskey pairings are in the menu below. I hope the pairings give you an idea of how you can pair wine and whiskey with your own meals.

Meet the Makers Menu

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