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Join Becker Vineyards for the 12th Annual Lavender Festival:
May 15 & 16, 2009
Saturday, 10 a.m.--6 p.m.
Sunday, Noon--5 p.m.
Admission: Complimentary
Parking: $5.00 |
Three acres
of lavender fields profusely bloom purple-blue under the Texas
sun at Becker Vineyards. Rows of vibrant lavender contrast
with the red, sandy loam soil it grows in. This is the Provence-like
setting for Becker Vineyards' Annual Lavender Festival.
The event
will feature speakers and vendors promoting lavender education
as well as herb related products. There will also be gardening
tips, cooking demonstrations, wine tasting, and luncheons.
Lavender Luncheons
Our Saturday Lavender Luncheon and Sunday Lavender Luncheon menus and prices are TBA. Purchase tickets to our Lavender Luncheon here.
Cooking Demonstration
Saturday
11 TBA
1 Brian Beveridge - Author of Food Fables Cookbook
2 Lilly’s Cookies -
3 Karen Vaucher - Owner of Old Stone Market
4 Cathy’s Sweets -
Sunday
1 Brian Beveridge - Author of Food Fables Cookbook
2 Carol Seminara - Fredericksburg Culinary Arts
3 Karen Vaucher - Owner of Old Stone Market
4 Chef Ross Burtwell - Cabernet Grill at Cotton Gin Village:
Speaker Presentations:
Saturday:
11:30 Robbie Wills -Antique Rose Emporium ‘Planting for Humming Birds & Butterflies’
Lunch
1:30 Cindy Burrows – Co-President Austin Herb Society
2:30 Shane Dunford – Natures Herb Farm
3:30 Sandi & CA Martin- Master Gardner Rain Water Harvesting
Sunday:
1:30 Beth Patterson – Lavender & Old Lace ‘Gifts from the Herb Garden’
2:30 Molly Keck – Bugs
3:30 John Dromgoole -
Times & presentation subject to change.
~~~
Port Pecans Recipe by Paul Gingrich, Twin Liquors/Wine
1 cup pecan halves
1/2 cup sugar
1/4 cup Becker Vineyards Vintage Port
1. Combine sugar and Port in pan over high heat. Stir constantly. As soon as mixture begins to boil, add pecans. Stir and turn pecans to prevent burning. Within 5 to 6 minutes, mixture becomes thick, and Port red color changes to a dark caramel color. Remove from heat at this point. Do not touch pecans -- mixture is very hot. 2. Carefully -- without touching by hand -- spread pecans on cookie sheet. Let cool 15--20 minutes. 3. Break into small pieces when cool. Serving suggestion: Munch on the Port Pecans as a snack, crumble on top of ice cream, add to the top of a chocolate cake or cheesecake, or crumble onto a warm Brie wedge. Enjoy!
For
more information contact: 830-644-2681.
