Wine lovers will be able to choose vintages from several outstanding local winemakers along with tasting international flavors around the world.  Attendees can taste wine from Europe, South America, Australia and South Africa.  Local wineries, such as Haak Winery and Clear Creek Winery, have confirmed their participation in the event.

Featured Winery:

Nestled in the heart of old Kemah rises a new shining star in the Texas wine industry. Clear Creek Winery, Vineyard, & Resort has changed the landscape of Kemah with our spectacular three story state-of-the-art winery.

Clear Creek offers a truly unique wine experience as guests sample five of our current release wines in one of four tasting areas. Our tasting ambassadors will share the story of each wine, wine making information, and tasting tips. While enjoying a glass of our wine, watch as our winemakers work in our two story glassed-in fermentation and bottling room. Private tours and tastings are available.

Participating Wineries:

Haak Winery

With deep passion, Haak Winery is dedicated to creating wines of distinction that accompany the memories of all who taste our wines and visit our estate. As the first winery and only commercial vineyard in Galveston County, we are excited to offer you premium wines made in the great state of Texas.

Marta Sanchez-Lastowska

Marta Sanchez-Lastowska is an accomplished wine-maker from the Haak Winery in Santa Fe, TX. Marta is originally from Spain and joined the Haak team less than a year ago. Marta has a master’s degree in wine making and has studied the chemistry of wine for several years. Marta handles all aspects of wine making including chosing the finest Texas grapes, fermenting the wine, cooling, bottling and more! She will be a guest at League City Uncorked and share her extensive knowledge with wine lovers!

Culinary Experience

For the attendees looking to tease their taste buds, it simply does not get any better than the artisan specialty food available at the festival. Food vendors from four distinct cultures of the global experience will feature authentic dishes alongside additional festival eateries that will have food available for purchase.

Participating Chefs

Chef Roland Kyburz – Executive Chef for SSH

Born and raised in Switzerland, Chef Kyburz entered the Professional Chef’s School in Aarau, Switzerland at the age of 15. Having completed his student practice, he continued to refine his culinary skills with various positions in 5 star hotels and restaurants throughout Switzerland. His desire to develop on an international level brought him to experiences in several ethnic cuisines with positions in locales such as Israel, Great Britain, Germany and Puerto Rico.

In 1982 Chef Kyburz came to America, at Houston’s Whitehall Hotel as Executive Sous-Chef and subsequently was promoted to Executive Chef. Then in 1985 he accepted the enormous job of Executive Chef of the sprawling Houstonian Hotel and Conference Center, Fitness Center and Phoenix Spa. During the next eight years he completely revamped the food operation and developed a well deserved reputation for a successful in-house catering and special events operation. Prior to coming to South Shore Harbour Resort in 2001, he was the Executive Chef of the Inter-Continental Hotel in the Galleria and Central Park South in New York.

Among his distinguished accomplishments Chef Kyburz was honored in 1991 in his native Switzerland at the “le Chefs de Chefs” Conference for his renowned service to numerous Heads of State from around the World.

Chef Kyburz is currently the Executive Chef for South Shore Harbour Resort and Conference Center.

Chef Yo - Nuksy’s Fine Catering

Chef Yo has over 10 years culinary experience starting from her culinary training at the Art Institute of Houston to the Chef with Marriott Hotels to now Owner & Executive Chef of Nuksy’s Fine Catering, LLC specializing in off- site catering for all occasions. Chef Yo also possesses a BS in Finance and has proven experience engaging and satisfying the needs of professional clients.

With a cultural background spanning Cajun, Creole, Tex-Mex and Mexican, Chef Yo’s skills crosses ethnic, cultural and culinary boundaries. Her time with Cirque du Soliel and the diverse cultural palates of the crew, further fueled Chef Yo’s enthusiasm for cross cultural cuisine. Chef Yo’s commitment to meeting her client’s diverse culinary needs is not an option; it is the bases of her success.

Chef Douglas Loyd – H.E.B.

Our cooking coaches prepare a variety of recipes every day. Stop by and try some samples. If you like what you taste, pick up simple recipe cards and the products you need right there in our kitchen. You can even ask a coach for suggestions and alternatives. Visit Cooking Connection every time you shop your neighborhood H-E-B. We promise to continue to amaze you with the new ideas, recipes, and unique products you won’t find anywhere else.

Chef DC Williams – DC’s Lil Bit-A-Cajun

Celebrity Chef DC Williams is the Grand Champion of the Asian Chamber of Commerce Epicurean 2008. Chef Williams was a judge for the Real Man Cook yearly event in Houston, Texas during the Multiculutral Event 2008. Chef Williams has been featured on FOX, PBS, ABC and CBS as a guest celebrity cook. Chef DC has traveled all over the United States giving cooking classes and has served some of the top world class athletes, politicians and some of the hottest artists in the music industry.

The artists include: Alicia Keys, Janet Jackson, Bow Wow, B2K, Nelly, Yao Ming and Steve Francis. Chef DC was privileged to serve the former Houston Mayor Dr. Lee P. Brown in 2002.

In Houston, Texas 2006, Chef DC catered the State of the Black Union seminar hosted by Tavis Smiley Group. He has provided hospitality catering for the Super Bowl XXXVIII 2004 and the 2004 All-Star Baseball Game in Houston, Texas.

Chef Sefano Bertolotti – Bada Bing Pizzeria

Chef Stefano Bertolotti and wife, Nella, seem to have taken the expression “specialty of the house” to heart. Restaurant owners for many years in the Houston area. Originally from Italy with over forty years experience in the restaurant business, their newest venture is Bada Bing! Combines the knowledge in a family style casual ambiance serving nothing but homemade specialties from Sausage Brushetta to Homemade Lobster Ravioli, and don’t forget La Pizza. The selection at Bada Bing! is amazing form Chicken dishes, sandwiches, seafood, and last but not least, their homemade desserts, Tirami su’ Flowerless Chocolate cake, Gelato, etc.

Don’t fugghaboouit Bada Bing! Pizzeria/Rest. Bada Bing! is location in the Bay Colony Town Center at Interstate 45 FM 646 in League City.

Chef Oscar Dasso – Chuyos Peruvian Restaurant

It all started with Chuyos’ takeout pollo a la brasa roasted Peruvian style, its skin roasted with a dusky rub of cumin and paprika and garlic and lime, its flesh so juicy and succulent it seemed like a minor miracle.

I couldn’t get over that fabulous bird — a Sunday special — or the alluring chicha morada beverage, made from deep-purple corn and wafting scents of clove and pineapple juice, that I ordered to go with it.

Suddenly I was looking for excuses to set out along the Gulf Freeway for League City, where this mom-and-pop Peruvian spot has opened, somewhat improbably, in a strip mall on the Kemah end of the main drag.

I’d tell myself it was about getting in a public session of ice skating or scoping out the latest shoe arrivals at the Baybrook DSW. But of course it was really food that was calling me southeasterly, beyond my usual haunts.

I dreamed about Chuyo’s cool, sweating pitchers of chicha morada on hot days and fantasized about the magnificent baked empanadas stuffed with gound beef, mined with a tapestry of olives and raisins and onions, tinged by chile heat. I found myself imagining the unexpected snowfall of powdered sugar on that savory hand pie, lightly sweet against salt and hot, the pastry as buttery as a really fine pie crust.

Chuyos, which is named for the colorful knitted earflapped caps worn in the Peruvian highlands, styles itself a “Peruvian Fusion Deli.” Don’t fear that fusion label. There’s no labored melding of disparate cuisines going on here, just a couple of Houston-friendly crowd pleasers like quesadillas and burgers tucked into a brief menu of sandwiches and Peruvian favorites.