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.