Jessica Dupuy is a freelance writer who has covered wine and food for more than a decade. She has written about Texas wine, specifically for Texas Monthly magazine since 2007. In addition, she is a regular contributor as a wine and food columnist for forbes.com and has written for Imbibe, the Guild of Sommeliers, SevenFifty Daily, Wine Enthusiast, Southern Living, and National Geographic Traveler. She is a Certified Sommelier through the Court of Master Sommeliers and is a Diploma candidate for the Wine and Spirits Educational Trust. She is also a Certified Specialist of Wine and Spirits through the Society of Wine Educators.

Jessica has also covered food trends for various publications throughout her career and is the author of six regional cookbooks including Uchi: The Cookbook, The Salt Lick Cookbook: A Story of Land, Family and Love, Jack Allen’s Kitchen Cookbook, The United Tastes of Texas and The United Tastes of the South through Southern Living magazine, and Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border. Her latest book, The Wines of Southwest U.S.A., a part of the Classic Wine Library, covers the emerging American wine regions in Texas, New Mexico, Arizona, and Colorado.

Dupuy holds a B.A. in History from Trinity University and an M.A. in Journalism from the Medill School of Journalism at Northwestern University. She is a member of Les Dames D’Escoffier–Austin. Dupuy lives in the Texas Hill Country, just west of Austin, with her family. Among the things she enjoys most are cooking with her kids, sharing great wine with friends, and fly fishing with her husband. Follow her on Instagram at @jessicandupuy and on Twitter at @jessicandupuy.

Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta, Ga. Although he now resides in the South, his heart is still in Houston, Texas as seen through his authentic Tex-Mex hot spots including Superica and soon-to-debut Little Rey, located throughout Atlanta, Charlotte, N.C., and Houston, Texas. Fry and his restaurants have been lauded by numerous national and local publications such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living and the Washington Post.

Staying true to his Texan roots, Fry’s cookbook, Tex-Mex: Traditions, Innovations and Comfort Foods from Both Sides of the Border puts an approachable, inviting spin on all the classics with recipes like the OG Nacho, Braised Beef Barbacoa Tacos, West Texas-Style Stacked Shrimp Enchiladas, Cowboy Gringo Table Hot Sauce and the “El Jefe” Margarita. With bright, bold photography, Tex-Mex reveals the soul of this definitively American cuisine.

Fry’s impressive full roster of restaurants includes JCT. Kitchen & Bar, Marcel, the Optimist, King + Duke, St. Cecilia, BeetleCat, no. 246, Superica, the El Felix, State of Grace, La Lucha and Little Rey (debuts spring 2019).