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Arrive in Style at the VIP Pairings Hosted by Barnard's Mill

Thursday, June 20, 2019 from 7-10pm

Please join us for a special VIP "Pairings on The Paluxy" June 20, 2019.  You will park on the Courthouse Square and be driven to Barnard's  Mill in a horse drawn carriage.  There you will enjoy the ambiance of lights, live music by Rowdy Richter, and palate-pleasing dishes by notable chefs paired with the best of our famed Texas wineries listed below.


Let the bidding begin as a silent auction features the works of talented painters and artisans from our area.  


There will be a LIVE Auction during the dinner which will include;

  •  An annual Golf membership to Squaw Valley Gold Course in Glen rose, a $2,700 value.  Unlimited Golf for 1 year.
  • A round of golf on a private 9 hole course and lunch at well know Ranch in the Glen Rose area. A course, by the way which  has NEVER been parred!! 
  • Wine tasting and overnight stay at High Hope Ranch in Glen Rose plus 2 nights in a Spanish Villa Vineyard in Spain.  Details to follow.
  • Behind the scenes tour of Fossil Rim Wildlife Center,
  • Dinner for four at Rough Creek Ranch hosted by Chef Gerard Thompson. 
  • As


Seating is limited.  Note: There are a few seats left but all TABLES ARE SOLD. If you are interested in attending, please call Scott Gipson at 817.291.8367.


Tickets are 

$125 individual 

$800 for a reserved table of 8


Ticket price includes the wine tasting admission for Friday & Saturday.  


Proceeds from this event benefit The Somervell County Cancer Support Group & The Glen Rose Downtown Business Association Rehabilitation Program.  

Cost to Attend

Individual Tickets $125

Reserved Table (8) $800

Purchase Tickets

Chefs for the VIP Dinner

Gerard Thompson

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Rough Creek Lodge | Glen Rose, TX

Chef Gerard's famous bacon wrapped quail is paired with Brennan's Winery 2017 Viognier.

Chef Thompson’s talents and culinary interpretations of rustic American and wild game cuisine have garnered national attention, and his philosophy is simple… “Make the meal memorable.” He’s received superlative reviews nationally by the Zagat Survey, Bon Appétit, Gourmet, and Food & Wine, and recently was awarded a perfect score from the North American Restaurant Association. From his open kitchen, he challenges his guests (who he refers to as “adventurous and open-minded”) with innovative rustic American cuisine and the result is one of the best restaurants in the country.

Grady Spears

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Horsehoe Hill Cowboy Cafe | Forth Worth

Divine Rico Suave Grady Spears Tenderloin paired with Los Pinos Ranch Vineyards. 2017 Cabernet Sauvignon, 2015 Texican, Sangiovese Reserve 2014, 2017 Sangiovese, and 2017 Montepulciano

The long, tall Texan earned a meager living punching and selling cattle before turning to restaurant work to pay the bills, and his expertise in the kitchen came about unexpectedly–the moment a chef simply quit in the midst of a busy weekend dinner shift at the legendary Gage Hotel where Grady was managing the restaurant in the West Texas town of Marathon. Grady stepped up to the stove, grabbed a pan and produced meals for the dining room full of 100 hungry people. Like they say, the rest is history. Currently, alongside his partner and maverick restaurateur Chuck Bush, Grady Spears owns & operates Horseshoe Hill Cowboy Cafe in the historic Fort Worth Stockyards.

Courtney Billen

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Fusion Table | Granbury, TX 

House Made Duck Egg Ravioli, House Ricotta, Venison Bolognese Delicato. 100% Farm to Table / Local Indredients Paired with Brushy Creek Vineyards.

Paired with Brushy Creek Tempranillo 2016.

Chef Courtney, a native Texan, developed a passion for cooking and food at an early age. She left the commercial kitchen in 2002 moving to California and entering the private sector to broaden her self studies of global cuisine with a focus on Baja and Latin Fare. In 2014 Chef Courtney launched the Fusion Table in Temecula, CA. She was by this time a popular chef with locals, wineries, and tourists.

We are very happy she has returned to Texas and has opened the very popular, Fusion Table, in Granbury. 

Chris Garcia

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Del Norte Tacos | Godley, TX 

Smoked Salmon Pequillo Pepper with Carb Bure Blanc Paired with Pemberton Cellars Vineyard.

Del Norte Tacos was established in Godley, Texas in 2008 by Chef Chris Garcia who brought with him considerable and varied experience in the food industry.  He showcases his culinary talents at Del Norte Tacos and Del Norte Catering. 

Gary Folger

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Christina's Bistro | Granbury, TX

Christina's Lobster Roll is paired with Bull Lion's Sangiovese.

Born in Dover New Hampshire and raised on the beach in Maine, Gary’s love & passion for coastal cuisine took flight. After moving to southern California at age 24, Gary soon realized that his knowledge of east coast & west coast cuisines, paired with a newfound love for wine, could be the perfect restaurant concept. Now in Texas and owner of Christina’s Bistro on the historic Granbury square, Gary and wife Katie have fused together a wonderful balance of cuisine and service, focusing on fresh seafood’s, meats and creative blends of their upbringings. With an evolving menu focusing on dishes like butter poached lobster, shrimp & grits and prime rib, Gary has found a home in Granbury, introducing his style of food to the great folks of Texas.

Connie Mullins

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Connie's famous Louisiana Bread Pudding (as seen on the Food Network) will be paired with Casual Friday Winery.

Born and raised in Dallas, Texas, Chef Connie is a celebrated chef with over 25 years of experience as a professional chef. She was inducted into the 2015 El Centro College Food & Hospitality Hall of Fame, was chosen by Food Network as one of America’s premier Pastry Chefs in 2012, and was featured in Food Network’s Sweet Genius Holiday special. She will be serving up her award winning Louisiana Bread Pudding which was one of her creations that landed her the spot on Food Network. Chef Connie works throughout the United States as a private chef and has a popup bakery cafe in downtown Walnut Springs. Phone 940-391-2060
Follow me www.instagram.com/ChefConnieBakes
www.facebook.com/ChefConnieBakes

Megan Potts

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rise No. 3 | Fort Worth, TX

Brandale Croquettes with OG Cellars' 2016 Albarino

Chef Megan Potts is a Texan at heart but this is not where it all started. Her creations use classic techniques and a combination of multi-cultural flavors reflective of a traveled past. Her formative years were spent in France and Spain where she experienced classic French Cuisine as well as the rich and varied flavors of the Mediterranean. Later travels have taken her around the globe where, beyond an appreciation for fresh, local and seasonal ingredients, she enjoys picking apart unique regional flavors and reintroducing them to into more familiar dishes.

She began her formal training at the Culinary Institute of America, Greystone, where she also worked at the campuses’ wine education center with Karen McNeil. Megan has trained under James Beard Award winner John Besh in his New Orleans restaurant August, where she developed a taste for southern Creole and Cajun cuisines, specialized in homemade pastas and Italian cuisine at Michael Chiarello’s Bottega and furthered her appreciation of California fresh fine dining at Michelin-starred Chef Richard Reddington’s farm to table restaurant Redd. Since returning to Texas in 2013, Chef Potts has been a part of bringing fresh and sustainable seafood to the Fort Worth table at John Bonnell’s restaurant Waters, show-cased the classic dining experience as Executive Chef of Café Pacific, and most recently has introduced Fort Worth diners to souffles as rise No.3.

Wenzel Meats

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Paired with Bluff Dale Vineyard.

Wenzel LoneStar Meat Company is a family-owned and operated business located in Hamilton, Texas, specializing in beef, pork and bison meat products, and offering a retail store, deli and custom deer processing. Whether you're planning dinner, a BBQ or are ready for lunch, Wenzel LoneStar Meat Company has delicious items that you just can’t find anywhere else. After one bite of our tasty sausages, smoked cheeses, steaks, bison bacon burgers and triple smoked bacon, the unique flavors will have you hooked and begging for more. All Wenzel LoneStar Meat products are carefully crafted by Kent Wenzel, well-known for award-winning, hand-crafted meat.

Cowboy Mike Newton

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Smoke Beef Tenderloin Crostini and Veldunizen Shepard Cheese topped with herb garlic oil and paired with Lucky Vine Vineyards.
Cowboy Chef Newton is the real deal, Texas born and raised. This cattle rancher featured as “Newton”, the Cowboy Chef on MasterChef Season 8, is not your average cowboy - he has a passion for food and spends his days tending the ranch and coming up with new twists on typical Texas Chow, elevating it to his own Texas Cowboy Cuisine. 
Some see Newton’s Cowboy nature and Texas drawl and think he doesn’t know food, but don’t underestimate him. He’s worked "the front of the house" with such Celebrity Owners and Chefs as Tony Vallone, Jack Baum, and Stephan Pyles, where that famous drawl has drawn folks into places like The Mansion at Turtle Creek, La Griglia, Sam’s Café, Hampton’s, Gershwin’s, Houston's, 8.0 and Richardson’s.

Lisa Wright

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Shrimp and grits with a roasted red pepper sauce paired with Blue ostrich RosePaired with Blue Ostrich Vineyard Rose

Working in New Orleans in 2004, Lisa decided it was time to follow her passion for the culinary arts. She packed up her family and moved home to Fort Worth the following year to attend the Culinary School of Fort Worth. She graduated with honors in 2009 and launched her culinary career as an entrepreneur, creating Living Wright at Home chef services. Since then, Lisa has been active in her community donating her culinary skills to support several area charities. Her business mostly specialized in designing meals that met her clients’ dietary needs. In the last several years she has been employed fulltime by an affluent Fort Worth business man and his family. For these years she has been able to help with fund raising efforts for Freedom House and the Miracle League of Parker County.

Flames Seafood Grill

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Paired with Firelight Vineyard.

Derek Jones of Flames will be doing a Fried Green tomato and snow crab app along with a small sampling of our Mexican Shrimp Cocktail.

Ruby's Texas Bistro

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Ruby’s Texas Bistro is a full service restaurant and bar serving lunch and dinner six days a week.  The menu is centered around popular Texas cusine jazzed up Ruby style.