Vineyard Cuisine

Messina Hof opens Houston location for hyper-local food and wine experience

Title: Vineyard Cuisine

Messina Hof opens Houston location for hyper-local food and wine experience

Messina Hof, the most award-winning winery in Texas with nearly 1,500 awards from national and international wine competitions, including three Gold Medals at the recent 2021 Rodeo Uncorked! Houston Livestock Show and Rodeo International Wine Competition, Messina Hof has expanded to the Houston area, creating a world-class hospitality experience for the city.  

Since the establishment of its Estate Winery in Bryan in 1977, Messina Hof has expanded across the state of Texas to open other locations. Its newest location, Messina Hof Harvest Green Winery and Kitchen, located in the agricultural-based farm community of Harvest Green in Richmond, will further explore the connectivity between the vineyard, winemaking, wine education and creative cuisine.  

For Houstonians looking to experience superior, 100% Texas-grown wine, the new location will offer both winemaking and vineyard harvesting onsite. The wine production and barrel room showcases oak barrels actively used for wine aging, creating a unique opportunity for guests to taste wine in process.  

The restaurant at Messina Hof Harvest Green Winery and Kitchen makes use of the onsite gardens and Harvest Green’s neighborhood farm to put forth a hyper-local menu focused on Vineyard Cuisine™. Attendees can participate in a variety of interactive experiences onsite including classes and demonstrations with Messina Hof’s renowned chef and expert winemaker.  

Eventually, the project will serve the local community with an abundance of educational programming, work with the community farmers on seasonal tastings and start- to- harvest from the experimental vineyard plots that are currently being added.  

Pork Chop with Fig and Grape Agrodolce

Pork Chop

Grenache Vinaigrette

Red Seedless Grapes

Fig & Grape Agrodolce

Parsley Basmati

Cook the pork chop to medium, on a large square dish, place pork chop at one end standing up Toss the red endive with the grapes, fresh figs, and vinaigrette. Place on the opposite side of the pork chop Add the fig agrodolce to the midsection of the bone and swirl around the plate for garnish purposes. Place sliced grapes and figs around the plate for garnish.

Roasted Beet Salad with Goat Cheese Mousse

Roasted Gold and Red Baby Beets

Baby Fresh Arugula

Honey Chevre Mousse

Sauvignon Blanc Vinaigrette

Pickled Shaved Shallots


Mix the greens, half the beets, and the vinaigrette together. Place on a plate. Finish with the other half of the beets and honey chèvre mousse with a touch of shallot.


1 C. Unsalted Butter

4 1/2 C. All Purpose Flour

2 C. Pecans

2 tsp. Baking Powder

1 1/2 tsp. Salt

3 C. Packed Light Brown Sugar

4 Large Eggs

2 tsp. Vanilla Extract

Preheat oven to 350°. Butter a 13x 9 baking dish and dust with flour. Toast pecans.
Whisk baking powder, salt, and 41⁄2 cups of flour in a medium bowl.
Beat brown sugar and 1 cup of butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
Reduce speed to low and mix in dry ingredients. Fold in half of the pecans. Scrape two-thirds of
batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown
butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans.
Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.

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