One of 48 Nights: Chef John Tesar Edition, Dallas
The “guerrilla” restaurant concept 48 Nights @ SYLVAN | THIRTY from Dallas restaurateurs Chris Jeffers, Chris Zielke and Tim Byres has nearly run its intended course.
When the six month experiment concludes on July 27th, around 24 well regarded chefs will have served nearly 3000 covers and raised tens of thousands for the Mass Care Task Force (American Red Cross Dallas Area Chapter, North Texas Food Bank, The Salvation Army DFW Metroplex Area Command, and Volunteer Center of North Texas).
I, of course, chose to show up and cover John Tesar’s dinner. This is a document of the two seatings for the Monday dinner. With many friends in the kitchen and in the dining room, we just had fun.
Between eating scraps from the chef, begging wine from Flynn and Barber, and trying to keep out of the way in the TINY kitchen – I didn’t notice that my camera was set up kinda wacky. So – this is an arty kinda photo essay type post. Just look at the pretty colors. Tesar knocked it out – and you can always see more detailed (and in focus) shots of his food elsewhere on this blog. Here we go:
^ Former Mansion mixologist Michael Martensen whips up a Flaming Rum Punch w/ Ancho, Sea Salt and Mansion pastry chef David Collier’s Cotton Candy.
^ Marinated Hamachi Vietnamese Style – Nuoc Mam Vinaigrette.
^ The peeps enjoy as JT works the risotto.
^ A little Uni Butter; then plating the Uni Risotto w/ San Diego Sea Urchin – Wasabi Tobiko and Lobster Consommé. …Martensen and I were eating a massive pot of this at the time – so you get no pic of the plated dish (told ya).
^ My friends LK, C-LaB and sommeliers Scott Barber and Michael Flynn; Trays of perfectly butter-poached lobster.
^ The Butter Poached Lobster – Rhubarb Compote, Shaved Foie Gras, White Balsamic Reduction.
^ At the second seating, the crew is literally prepping the Halibut by candlelight.
^ Hen of the Woods Mushroom and Fine Herb crusted Pacific Halibut – Parsley Lemon Nage, Tom Spicer’s Purslane. Very Tesar, and very good.
^ Milk fed Tenderloin of Pork – Potato Puree, Truffle Nage.
^ Prepping the Carrot Cake w/ Carrot Juice Shake and Lime Marshmallow.
Great venue. Great food. Great friends. …Great concept. Here’s to another 48 nights, soon.