In the Kitchen: 10th Annual Stephan Pyles Celebrity Chef Dinner
It’s nice when in the course of helping a friend in need, you get to run around the kitchen at Stephan Pyles.
I’ve been damn-near fooded out this past 10 days (and just wait for this week) and was not planning to attend Pyles’ 10th Celebrity Chef Dinner benefitting the Stephan Pyles Culinary Scholarship at The Wine & Food Foundation of Texas. But one call from a sick friend later – I was wandering over from The Winspear to check out the festivities.
^Stars and Bubbles: Roederer Estate Anderson Valley Sparkling Wine. I like this stuff just fine.
^ The chefs: Exec. Chef Matt McCallister – Stephan Pyles; Stephan Pyles; Coner Seargeant; Zach Townsend – Pure Chocolate Desserts by Zach; Exec. Chef Vijay Sadhu – Samar by Stephan Pyles; Exec. Chef Tracy Miller – Local; and Exec. Chef Jason Dady – Chef/Owner The Lodge Restaurant of Castle Hills, San Antonio (et alii). Pic at right: Ninth Annual Stephan Pyles Culinary Scholarship Cook-off winner, Thomas “Coner” Seargeant of the Texas Culinary Academy in Austin. (Photo: Aimee Olson)
^ Vijay Sadhu’s South Indian Crab Soup with Garam Masala, Coconut Curry and Mustard Seeds – paired with Montinore Estate, “Borealis” White Blend, Willamette Valley 2008.
^ Local’s Tracy Miller prepares Pan-seared Hudson Valley Foie Gras and Scratch Texas Toast with Vanilla Bean steeped Eden Creek Gala Apple, Currant Sauternes Compote. Paired with Planeta, “Cometa,” Fiano, Sicily 2006.
^ (L) Jason Dady, (C) Stephan Pyles Exec. Sous Chef Bradford Hodgkins (R) Managing Director George Majdalani.
^ Jason Dady and his Sous Vide of Main Lobster Tail with Deconstructed “Chowder.” Paired with Mer Soleil, “Silver,” Chardonnay, Santa Lucia Highlands 2007.
^ Preparing Pyles’ & Matt McCallister’s Juniper-Scented Venison with Vanilla Compressed Honeycrisp Apples, Celeriac Tart Tatin, Cranberry “Air,” Cranberry Fruit Roll-Up. Paired with Justin, “Savant,” Cabernet Blend, Paso Robles 2006.
^ More action; and the Flourless Chocolate “Intense” Torte with Citron Joconde, featuring Valrhona Taïnori Pure Origin Grand Cru Dark Chocolate (Dominican Republic) by Executive Chef/Chocolatier/Owner Zach Townsend – Pure Chocolate Desserts by Zach. aired with Jam Jar, Shiraz, Western Cape 2009.
I love this room, particularly in the fall and winter. This was a great way to miss a Cowboys game. I thought the chefs and wine guys rocked this one out… and I’ll be back to sample more of Matt’s food.