OOOPS...

Can't believe I forgot to put a pic of Lily - She had more fun at the party than anyone!

DON'T LET A GOOD NIGHT'S FUN COME TO AN EARLY END

((krystal's invite))

((krystal taking you back in a vintage 50's number))

((jesse's wife, courtney - surfingtheisland.com))

((my wife's sancho, sharat))

((david lee gets lit up))

((pineapple cake))

((jeff and jenni - spindriftsurfboards.com))

((sancho and husband))

((my nephew, reese, rockin'))

((zen striking a pose with her daddy, david - sushibar.tv))

((all she wants is her own little zen))

((my brother-in-law, ryan))

On Sunday, Krystal turned 28. I cooked up some southern favorites for my Southern Belle.

DOWN SOUTH

Photos from some of the crew's trip last Sunday in Port Mansfield.

WINE DINNERS ARE BACK!

I don't think I've fully professed my love for the perfectly executed dish with a perfectly paired glass of wine, so let it be known: I.love.it.

And, with months of suppressed wine dinner innovation cooped and the sunshine of Spring beaming down, hibernation is long-gone. Yes, my friends, that is right: Wine.dinners.are.back.

And we are excited.

That's why our sophomore release promises to be chock full of great new guest speakers and of course, new discoveries of wine to be explored and new senses of taste to shock your tastebuds.

The kick-off in mid-March begins with guest speaker Heather Gorman of Au Bon Climat (http://www.aubonclimat.com/). The four-course dinner will no doubt make up for all the months you've been asking us to bring them back. Cost is $75. per person, plus tax & gratuity. Seating is limited. Give us a ring and reserve your spot today - 361.225.0329.

HOT NEW TREND

The hot new trend in the wine world for 2009 has hit, and luckily, we not only have it on the list, but we also have it by the glass. Try it paired with our crisp beet salad or any raw fish preparations. It is sure to rock your world, especially on one of our hot, spring days!

From Food and Wine's online guide to Top Wine Trends for 2009:

"It may not be a household name, but Gewürztraminer is a grape that once-tasted isn’t easily forgotten. It’s tremendously fragrant, with a flamboyant aroma that recalls roses, lychee nuts and spices like clove and allspice.

Gewürztraminer reaches its peak in France’s Alsace region, producing luxuriant, full-bodied wines ranging from dry to quite sweet, with flavors of apricot, apple and baking spices.

Gewürztraminer pairs well with classic Alsace cuisine—a rich tarte flambée made with ham and Gruyère, for instance. American Gewürztraminers tend to be less dense and unctuous, though they typically have a touch of sweetness on the finish and a delicate spiciness. Pair them with Asian food of all kinds."

TEXAS MONTHLY REVIEW (UPDATE)

(From March 2009)

"Cafe Aeby always impresses with its high level of service and food that’s innovative and appealingly presented. A salad of roasted beets and organic greens comes embellished with candied walnuts, blue cheese, and turmeric vinegar; delicious poached salmon rests on a bed of paper-thin slices of marinated cucumber; hearty Italian sausage with a grainy mustard sauce sits atop sauerkraut and puréed potatoes. Warning: Call ahead to be sure the restaurant is open for dinner, as unannounced closings for private events are common. Beer & wine."

LOOKING BACK

Gotta love re-organization. Here are some pics we almost forgot we had, had it not been for the Spring cleaning in the air. The one of Christopher was taken a year into the opening of Lavender; the one of me taken from the days of the Cafe, in it's original space, some three years ago. And, the one of Table 51, Aeby-style.