It seems like this happens every year, but I was once again chatting up Pyles' Private Dining Director Lisa Moore over a few glasses of Champagne - and missed taking pics of the hors d' ourvres by this year's scholarship recipient, Keith Hildebrandt... sorry dude!
^ The Nobu boys put together Hirame Dry Miso and Tuna Tataki with Cilantro Dressing.
^ Ft. Worth's Grace exec chef Blaine Staniford prepares Maine Diver Scallop with Sea Urchin, Celery Root and Beech Mushroom.
^ Craft-Dallas exec chef Jeff Harris tending to his cavatelli as the frozen foie torchon awaits...
^ The dish: Duck Cavatelli, Swiss Chard & Shaved Foie Gras.
^ Chef Tim Byres (L) of Smoke plates his sensational Pork Jowl Bacon & Half Sour Cucumber Salad with Sweet Chile, Mustard & Molasses.
Stephan Pyles exec chef Matt McCallister and the Portuguese Grilled Cap of Ribeye, Kale-Bacon Fried Cornmeal with Caramelized Pearl Onions and Fall Spiced Apple Chutney.
^ One of my favorite dining rooms.
^ Persimmon Pudding, Brown Butter Chestnut, Membrillo and Citrus-Butternut Squash Spoom by Katherine Clapner, Dude Sweet Chocolate; ^ and a cool shot of Stephan with his former exec chef Tim Byres (L) and outgoing exec Matt McCallister (R).
^Stephan Pyles, Tim Byres, Katherine Clapner, Matt Raso, Jeff Harris, and Blaine Staniford - being auctioned off. The lot was to have them ALL cook at YOUR house - the winners got a steal on this one. There was a good turnout for the event and is was a great night.
Matt McCallister will be in the kitchen at Stephan Pyles for about another month - then new adventures await. We look forward to his next venture, and the next chapter at Stephan Pyles!