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We welcome queries from journalists on all topics associated with the protein business and its connection with restaurant and hospitality business in Texas, the Southwest and the United States. Our culinary and meat industry experts are available to respond to your questions. For information, contact Fran Gallagher, Praestar Public Relations, 214-762-6193,

Winn Meat Company's Jamie Samford Wins Top Honors at Wine & Food Week Grand Tasting in the Woodlands THE WOODLANDS, TEXAS (June 25, 2009) - Winn Meat Company Corporate Chef Jamie Samford received top honors on Saturday, May 30 at the Waterford Wine Rendezvous Grand Tasting and Texas Chef Showcase, presented by Texas Monthly, at the 2009 Wine & Food Week in The Woodlands, Texas. Chef Samford's winning recipe, Quail in a Blanket, Spiced Tea Brined Crispy Texas Quail Breast with Nueske's Applewood Smoked Bacon, Ellis County Pecan Pancake Texas Blueberry - Lavender Honey Crème Fraîche, was voted best among more than 50 served by his colleagues among Texas and the Southwest's premier chefs at the highly anticipated and fully attended event. This year's Waterford Wine Rendezvous Grand Tasting and Texas Chef Showcase featured the flavors, art and heritage of Texas. Chefs also hosted demonstrations for guests on the Texas Monthly stage, and a live auction benefited the U.S. Green Building Council of Houston. The contest was judged by a panel of journalists and food and wine experts: Patricia Sharpe, Food Editor for Texas Monthly; Addie Broyles, Food Writer for The Austin American-Statesman, Teresa Byrne-Dodge Editor & Publisher My Table Magazine, Albert Roux Executive Chef Albert Roux Consultancy, Adolfo Garcia Executive Chef Rio Mar and Kent Rathbun of Abacus Restaurant and Jasper's Gourmet Backyard Cuisine.   Chef Samford holding the Waterford Crystal Bowl, one of the prizes for the Wine & Food Week Waterford Wine Rendezvous Grand Tasting and Texas Chef Showcase, presented by Texas Monthly, culinary competition, receiving congratulations from (center) Pat Sharpe, Food Editor, Texas Monthly. Pictured at left is Mark Parmley, Houston Sales Representative, Winn Meat Company.   Chef Samford, his wife Carol, and Charlie Estrada, Houston Sales Manager, Winn Meat Company. >> Download the Texas Monthly August '09 article featuring Chef Jamie Samford About Winn Meat Company Winn Meat Company, a division of Ben E. Keith Foods, has been providing food service customers with top-quality meat products and services for over 100 years. The company was originally founded as Bunting's Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Todd Winn and Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company. From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. With a team of experts from the culinary and meat and protein industries, Winn Meat Company's capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service. Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh all natural game birds. For more background, please visit www.winnmeat.com.