May 2011

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.

The dishes:

^ 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.

Another great night at The Mansion with an impressive turnout by patrons and the chefs alike.