May 20th was the date for the annual bash at the Rosewood Mansion on Turtle Creek supporting TACA Dallas, the arts benefactor that has awarded over $1,000,000 to North Texas arts organization in each of the last four years (and a total of over $19 million since 1967).
^ Weather brought the party fully indoors this year; ^ the chefs assembled.
Chef’s stations occupied the Pavilion Ballroom, the Promenade, the restaurant dining rooms, and the upstairs event suites.
^ L: Wolfgang Eberle, Al Faisaliah Hotel – Pan-Seared Scallops with Hummus and Pomegranate.
^ R: Fabrice Guisset, Las Ventanas al Pariso – Chicken Pibil on Avocado and Wasabi Tostada.
^ L: Ned Bell, Rosewood Hotel Georgia – Ocean Wise Albacore Tuna Tacos.
^ R: Hemant Dadlani, Rosewood Little Dix Bay – Harissa Lamb Loin with Tamarind “Moong Chaat.”
^ L: Kevin Garvin, Neiman Marcus – Crab Cocktail with Cucumber and Basil Soup, Watermelon, Hearts of Palm and Avocado.
^ R: Sharon Hage, formerly of York Street – Green Tomatoes with Local Chevre, Pistachio-Mint Cucumbers and Crumbled Texas Cornbread.
^ L: Anthony E. Dawodu, Caneel Bay – Caribbean Conch Spring Roll with Papaya Salsa and Mango Barbecue Sauce.
^ R: Yann Giacomoni, Jumby Bay – Shrimp with Hibiscus Sauce and Confit Sweet Potato.
^ L: Tim Byres, Smoke – Smoked Allspice Rabbit Sausage with Fresh Herb Salad and Pickled Relish Vinaigrette. Always fun stuff from Tim.
^ R: Brian C. Luscher, The Grape – Country-Style Duck Terrine with Dried Fruit, Pistachios and Foie Gras.
Luscher’s was one of my favorites. I was asked to be among a handful of judges to award the best dish. This was at the top of my list. I was over-ruled however – so, moving on…
Intermezzo time. I joined Mansion Sommelier and Wine & Beverage Director Michael Flynn in the Hospitality Suite for my kind of refreshment – Krug!
^ A lovely view from the suite’s terrace. Back to it:
^ L: Juan A. Rosado, Rosewood Crescent Hotel – Slow-Roasted Pork Belly, Smoked Rosemary Oil and Masa Onion Tart.
^ R: Peter Rudolph, Rosewood Sand Hill – Louisiana Grey Shrimp with Asparagus, Potato Mousse, Chorizo and Candied Peanuts.
^ L: Scott Romano, Charlie Palmer at The Joule – Rabbit Agnolotti with Sweet Peas, Root Vegetables, Black Garlic and Rabbit Jus. Nice.
^ R: Graham Dodds, Bolsa – Veal Cheeks Braised in Milk and Graham’s Honey with Local Greens.
^ L: Luca Rutigliano, CordeValle – Pressed Watermelon and Crab Salad with Chili-Lime Dressing.
^ R: Daniel Echasseriau, Rosewood Corniche – Lamb Kofta over Hummus and Tabbouleh on Grilled Pita Bread.
^ L: Teiichi Sakurai, Tei-An – Seaweed Salad with Shrimp.
^ R: Jacques Sorci, The Carlyle – Beef Short Ribs with Carrot Puree, Brussels Sprouts and Zinfandel Sauce.
^ L: Bruno Davaillon, Rosewood Mansion on Turtle Creek – Lobster Tartare with Fennel Puree, Bouillabaisse Jelly and Green Olive Crostini. My favorite version of this dish from Bruno.
^ R: Chefs know what’s up – congregating around Sharon Hage are Tei-An Chef/Owner Teiichi Sakurai, Mansion Exec Chef Bruno Davaillon, and outgoing Mansion Exec Sous, Eric Brandt (it was Eric’s last night!).
^ Nicolas Blouin, Rosewood Mansion on Turtle Creek‘s new Pastry Chef created this Lollipop Flower Garden. We ate the many styles of these delightful confections late into the evening.
The lovely Luisa Rocca was on hand with some nice selections.
Though a nice number of bottles were sold to a couple Veritas regulars, we were disappointed that everyone stayed in as the weather threatened.
^ So we busted out the good stuff and headed to the parking lot to enjoy the show. It was a treat to have Luisa tell the story of the special and excellent Rocca Maria Adelaide Barbaresco – the 2006 Rabajà was also well received! We packed up shop and headed for Hibiscus down the street. See next post.
In an era long gone, when I was in high school, my friends and I made midnight treks to the Highland Park Village Theatre many a weekend to see the Rocky Horror Picture Show. In fact, for a time, this theatre held the record for consecutive showings of the film. Things have changed a bit…
Enough with the melancholy – this Marquee Grill deal is pretty sweet. We'll look at more of the cool restaurant digs in future – tonight we imbibe.
We dropped by late on Friday night, during their soft opening, to find mixologist – and Speakeasy author – Jason Kosmas (Marquee Executive Beverage Director) at the top of the stairs leading to Marquee's sexy second floor bar and balcony.
The guys mixed us up some goods. ^ Here is the Distinguished Gentleman From Kentucky: Makers 46, Benedictine, Peychaud's & Peach Bitters, and Seasonal Fruits.
^ The Oxacha Sour: Illegal Mezcal, Lime Juice, Egg Whites, Angostura Bitters, grated Cinnamon & Nutmeg.
^ The view from the Marquee balcony – literally atop the theatre marquee. Highland Park Village plans a three-story European fountain out front – and a clock tower to boot.
We dug the place, already a game changer for nightlife in the tony 'hood – next time, we dine!