The Brad’s Great Dishes of 2010

Here is a look at some amazing food and special moments I was lucky to experience in 2010. Much of this is a preview of posts to come. Enjoy….and eat well in 2011!

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 ^ Baby Kusshi Oysters poached in salted Echiré Butter at L'Atelier de Joël Robuchon, Las Vegas.

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^ Hummus, Peppernata & hand crafted Pita; and Avner's hot chile condiments at Nosh, Dallas.

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^ Cucumber Ume-Shiso Temaki at Keiichi in Denton; ^ Soondae (Blood Sausage with noodles) Soup at Wang Korean Restaurant in Carrollton.

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^ Foie Gras Custard Brulée, Bing Cherries, Toasted Cocoa Nibs, Salted Brioche at Chef Shawn McClain's Sage, Las Vegas.

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^ Fun with Teiichi Sakurai at Tei-An, Dallas.

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^ From Rosewood Mansion on Turtle Creek Chef Bruno Davaillon:  "Surf & Turf" – Crispy Pork Belly & Lobster Claws, Spicy Tamarind/Soy Sauce, Green Asparagus and fresh Herb Salad; and his Roasted Texas Venison - Sunchoke, Red Cabbage Apple Compote, Pear poached in Red Wine, Venison Pepper Sauce, finished with Red Berry Marmalade.

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^ Shiro Yakitori; and Grilled Ayu at Teppo Yakitori & Sushi, Dallas.

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^ Fusilli with Baby Octopus and Bone Marrow at Michael White's Marea, NYC. 

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^ at Tei-An: Kuro Dai Mako (Black Snapper Roe); and Doria.

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^ Chef Tim Byres' Boudin Balls & Brick Roux Gumbo with Smoked Chicken & Sausage; and Pork Jowl Bacon with Homemade Half Sour Cucumber Salad, Sweet Chili’s and Mustard at Smoke, Dallas.

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^ By Chef John Tesar: Grilled Half Moon Bay Squid stuffed with Maya Prawn and Wild Mushrooms with Seawater Consommé; and Butter poached Lobster with Rhubarb Compote, White Balsamic Emulsion and Melted Foie Gras – from his most recent dinner at the James Beard House, NYC.

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^ Delicious and beautiful art from Nobu-Dallas Executive Sushi Chef Mitsuhiro Eguchi.

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^ Bo Ssäm at my house. Inspired by Chef David Chang.

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^ Bo Ssäm is whole slow cooked pork shoulder. Here served with oysters, white rice, bibb lettuce, ssäm jiang (korean bbq sauce), kimchi and ginger scallion sauce, and other banchan.

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^ Sashimi of stunning quality by Teiichi Sakurai at Tei-An, Dallas.

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^ Eric Ripert's Egg-Caviar: Poached Pastured Egg, Osetra Caviar, Marinière Broth and English Muffin; and his Hiramasa: Seared Yellowtail King Fish,Truffle Risotto, Spring Vegetables, Black Truffle Emulsion – at Le Bernardin, NYC.

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^ Nam Kao Tod – Crispy Rice with minced Sour Sausage, Green Onion, Fresh Chile, Ginger, Peanuts, Lime at Lotus of Siam, Las Vegas. ^ And a traditional plate of selected Sausages at Royal Thai, Dallas.

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Aka Yagara (Red Trumpet Fish); and a tray of Uni – Tei-An, Dallas.

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^ Chef John Tesar's slow roasted Whole Sweetbreads., sliced under Spicer's Greens, and atop a bed of Truffle Vinaigrette, and a warm Salad of Oyster Mushrooms and Potatoes; ^ and his Rabbit Seven Ways. Both prepared at private events.

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^ Le Homard - Seared Lobster with Chanterelle Mushrooms and Asparagus, creamy aromatic sauce at L'atelier de Joël Robuchon, Las Vegas; and a surprise from Joël Robuchon Restaurant next door – Pastry Chef Kamel Guechida's "Banane," a study in taste and texture – of banana.

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^ Grand Dessert Pierre Gagnaire – the dessert course for one at Twist by Pierre Gagnaire, Las Vegas. Five Desserts Inspired by French Traditional Pâtisseries ~ Le Keiko, Biscuit Joconde, Raspberry Compote, Pistachio Bavaroise, Caramelized Pineapple, Citron Parfait, Lemon Parfait, Sable, Curd, Limoncello Gelée, Grapefruit Compote, Caramel Apple, Caramel Panna Cotta, Cinnamon Apple Pâté, Calvados Ice Cream, Mojito, Foam, Lime & Mint Gelée, Fresh Cucumbers, Lime Sorbet, Granite, Sugar, The Chocolate, Chocolate Cake, Ganache Onctueuse, Couli de Cassis.

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^ … and finally – David Uygur's N'duja at Lucia, Dallas.

A very good year.