TACA Lexus Party on the Green, The Mansion on Turtle Creek – Dallas

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).

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^ 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:

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^ 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.

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^ 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.”

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^ 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.

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^ 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.

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^ 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!

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^ A lovely view from the suite’s terrace. Back to it:

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^ 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.

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^ 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.

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^ 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.

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^ 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.

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^ 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!).

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^ 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.

Taca-dessert-1 Another great night at The Mansion with an impressive turnout by patrons and the chefs alike.