By Donna Hill
for the fort bend star
The sold out Sip and Stroll at Imperial Event on April 9 was filled with music, art, and of course food and wine, along with other intriguing beverages.
Participants were encouraged to “come thirsty and bring your appetite.” The were greeted at the entrance by Sip and Stroll volunteers, who poured out wine into glasses and called out “Who wants Cabernet?” and “We’re here to serve!” as the beverages were presented.
Guests really did sip as they strolled their way onto the grounds of Constellation Field’s parking lot, which showcased chefs, restaurants and wines doing what they do best. There was also an outdoor beer garden featuring more than 100 beers from 25 different breweries – thanks to their Cicerone Sponsor – Silver Eagle Distributors.
The Sip and Stroll Imperial Event, was tied in with the Sugar Land Wine and Food Affair. The event began 13 years ago, launched by The Fort Bend Chamber of Commerce. The festival consisted of five days of events, all which took place in Sugar Land. From the elegant VIP Kickoff Dinner, to the On the Rocks Bartenders Challenge, the informative wine and spirit seminars, the upscale Grand Tasting, right up to the fun of the Sip and Stroll at Imperial, followed by the Bistro Brunch in the Sugar Land Town Square on April 10.
The festival was not only a local celebration of good things to eat and drink, but is now a regional event that draws guests far beyond Houston area. Walking through the grounds, the food and drink varied from section to section. Guests could line up and sample food from many of the participating restaurants and servers. The goods came from all over, from winning a Maine Lobster Party Kit from Academe Maine Brasserie and Tavern, to sampling the goods from Texas de Brazil Churrascaria Brazilian Steakhouse to Big Ben Tavern, and William Grant and Sons Distillers here in South Texas.
Locally, the HEB Cooking Connection was there with a Kale Ceasar Salad demonstration, along with pink champagne. Of course there was crawfish. There’s always a line for those. No rain this year at the Sip and Stroll, so with sun everywhere, guests were supplied with good food and beverages along with entertainment by Salsa Cubana.
Nearby, the folks at Big Green Egg (a grill which kinda looked like a green golf ball) had a demonstration on how to cook with organic charcoal (which is reusable). The Rocky Mountain Institute of Meat was there with a “Pop Up Butcher Shop.” Also in attendance was 12 Big Green Eggs, one cooking demonstration every hour and superstar chefs from favorite steakhouses, with executive chefs from Sullivan’s Steakhouse, Del Frisco’s and more.
The hospitality event of the season in Fort Bend will be on the Fort Bend Chamber of Commerce’s calendar for next year.