Dallas Food and Wine Festival: Rising Star Chef Dinner

The Dallas Food and Wine Festival is hosting “an unforgettable” diner featuring courses prepared by the winners of the 13th Annual Rising Stars Chefs’ Contest. The release and the menu are below the jump. I just have one question: One course is attributed to Wolfgang Puck Catering. Hmm. So what, the elevator counts? Anywhoo, check it out.

Enjoy an unforgettable evening at the landmark Nasher Sculpture Center, and catch a few culinary rising stars. An over-the-top, multi-course winemaker’s dinner featuring award-winning specialties of the Dallas area’s hottest new chefs – the top winners of the 13th Annual Rising Stars Chefs’ Contest. Hosted by WFAA-TV personality and food lover Gary Cogill.

The reception begins at 6:30pm in the garden where guests will enjoy a private viewing of Jaume Plensa: Genus and Species, which will remain on exhibit through May 2. Dinner begins at 7:00pm. $100 per person (inclusive). Limited seating. Tickets at www.dallaswinefest.com.


Rising Star Chefs Dinner

Nasher Sculpture Center
April 22, 2010

Reception

B.R.Cohn 2008 Sonoma Coast Chardonnay

King Crab & Pear Tempura
Spicy Avocado Mousse and Cucumber Relish
Andrew Derden, Grace
Second Place White Wine

Seared Scallops with Baby Bok Choy
Peanuts and Apple Mustard Cream
J Chastain, The Second Floor Bistro
First Place White Wine

2008 Acrobat Oregon Pinot Gris

Roasted Baby Beet Salad with Herbed Goat Cheese
Crushed Hazelnuts and Citrus Shallot Vinaigrette
Created by Wolfgang Puck Catering

2008 Acrobat Oregon Pinot Noir

Cherry Pistachio Crusted Lamb Loin
Vegetable Feta Orzo, Red Wine Pan Sauce
Eric Peters, Central 214
First Place Red Wine

Spicy Chocolate and Cherries Tart, Espilette Grenache
Fresno Pepper and Cherry Compote, Cherry Coke Gastrique
Mark Young, Bijoux
Second Place Red Wine

2007 B.R. Cohn Silver Label North Coast Cabernet Sauvignon

LavAzza Coffee

Dinner Served with Acqua Panna ~ S.Pellegrino

Bon Appetit!

DALLAS (April 16, 2010) – On Thursday, April 22, the Rising Stars Chefs’ Dinner will celebrate its 13th anniversary at the Nasher Sculpture Center. Although entrees traditionally dominate the competition, this year’s event features an award-winning dessert, only the second to be awarded the honor in the event’s history.

This year’s winning chefs come from four of the area’s finest restaurants – Bijoux, Central 214, Grace (Fort Worth), and The Second Floor Bistro.

On April 5, 16 chefs faced off in the annual Rising Stars Chefs’ Contest, each preparing an original culinary specialty to match featured wines. The event, held at the Milestone Culinary Arts Center and Viking Cooking School, awarded first and second place awards in both red and white wine categories.

The chefs, who were required to pass a written exam developed by a panel of culinary experts, prepared recipes that effectively blend flavor and textural elements of wine and food while featuring ingredients and instructions easily replicated by the home cook. This year chefs prepared courses paired with Spanish wines – 2008 Acrobat Oregon Pinot Gris and 2007 B.R. Cohn Silver Label North Coast Cabernet Sauvignon.

For this year’s dinner, first-place white wine winner J Chastain, Executive Chef, The Second Floor Bistro, will prepare Seared Scallops with Baby Bok Choy, Peanuts, and Apple Mustard Cream; second-place white wine winner Andrew Derden, Line Cook, Grace, will prepare King Crab & Pear Tempura with Spicy Avocado Mousse and Cucumber Relish. Both dishes will be paired with 2008 Acrobat Oregon Pinot Gris.

First-place red wine winner Eric Peters, Sous Chef, Central 214, will prepare Cherry Pistachio Crusted Lamb Loin with Vegetable Feta Orzo and a Red Wine Pan Sauce. This year’s second place red wine winner Mark Young, Sous Chef, Bijoux, is the event’s maverick, preparing an original dessert: Spicy Chocolate and Cherries Tart, Espilette Grenache, Fresno Pepper and Cherry Compote, Cherry Coke Gastrique. These two dishes will be paired with 2007 B.R. Cohn Silver Label North Coast Cabernet Sauvignon.

Tickets for The Rising Stars Chefs’ Dinner are $100 per person (inclusive). The Nasher Sculpture Center is located at 2001 Flora Street. The reception begins at 6:30 p.m. in the garden (weather permitting), where guests will enjoy a private viewing of Jaume Plensa: Genus and Species, which will remain on exhibit through May 2. Dinner begins promptly at 7 p.m. and will be hosted by WFAA-TV personality and food lover Gary Cogill.

For reservations or more information, please visit www.dallaswinefest.com or call (214) 741-6888 / 6889.

2 comments on “Dallas Food and Wine Festival: Rising Star Chef Dinner

  1. “This year chefs prepared courses paired with Spanish wines – 2008 Acrobat Oregon Pinot Gris and 2007 B.R. Cohn Silver Label North Coast Cabernet Sauvignon.

    Oregon part of Spain? Continental drift or political upheaval?

  2. Good catch Worzel! I’ll send a revision.

    To answer SD’s question… The host venue typically provides dessert. Since we were lucky enough to have a wonderful dessert win this year, the Nasher through Wolfgang Puck Catering, will prepare a salad instead to keep with the tradition of a five-course meal.