Recap: Dallas Wine and Food Festival Taste of the World

Andrew Chalk attended the Dallas Wine and Food Festival’s Taste of the World last night. He files this report:

If there was any station where you wouldn’t mind waiting for a train that was never scheduled to come, it would have been last night at Union Station in Dallas. There were 27 restaurants and about twice as many wineries serving hundreds of happy attendees at the Dallas Wine and Food Festival Taste of the World.

Watel’s World Piece Café (Chef Renee Peters). Chicken Breast Tagine with Dried Fruit, Olives and Lemon. They served direct from the tagine. Great conceptual foundation to this dish. The stew made even prosaic chicken delicious.

JUMP FOR THE WHOLE STORY!

Teresa Magee, Market Manager at Sigel’s (Addison) serves some of the selection of cheeses that Sigel’s offered at the Festival. These included Bleu d’Auvergne (France), Manchego (Spain) and Five Counties (England).
Parigi (Chefs: Janice Provost and Chad Houser). Bistro Tender over Red Quinoa Salad with Avocado Cream.



Culpepper (Chef Chad Bowden). Lobster, Avocado, Lemon Zest and Aioli “Knuckle” Cones. This was the easiest appetizer to hold. No plate needed.
Dali (Chef Joel Harloff). Chilled Spanish Style Seafood Cocktail.



Olivella’s (Chef Charlie Green). Selection of Italian Style Sandwiches.


Classic Residence by Hyatt (Chef Ke’o Velasquez). Thai Chili and Ham Corn Cakes with Mango Chutney and Crispy Ramps.


Classic Residence by Hyatt is a retirement community. Judging by this sample, these people eat well. Chef Ke’o (that’s him below) earned a second place in the 2007 Rising Star Chefs Contest.
Sambuca, Uptown (Chef Mario Dominguez). Tomato Basil & Fresh Mozzarella Crostini Drizzled with Balsamic Vinegar.
Sokolata (Olina Nikolini). Variety of Dark Chocolate Truffles, Olive Oil Wine Crackers and Hummus.


NM Café (Chef Jenny Hadjuk). Monkey Bun Sliders. Sliders were the idiom of the month.


The Place at Perry’s (Chef Jaime Corona). Niman Ranch Filet and The Place Famous Mac & Cheese. Filet not shown but it was extremely tender. ‘Famous’ was runner-up for the idiom of the month. I must be out of touch. I had not heard of any of the famous things.


Cretia’s (Chef. Israel Fearon). Sundried Tomato Meatloaf Slider with Andouille Sausage Gravy. Slider 2.


Old Hickory Steakhouse at The Gaylord Texan (Chef. Joanne Bondy). Hickory Smoked Scottish Salmon with Habanero Cream Corn and Heirloom Tomato Sauce.


Capriccio Ristorante. (chef not stated). Marinated St. Peter’s Fish, Balsamic Glazed with Pearl Couscous and Vanilla Braised Beets.
Blue Mesa Grill (Chef Donna Johnson). Pulled Chicken & Mango Salso Tostadita Black Bean & Corn Relish. Signature Sweet Potato Chips. Possibly the most eye-catching presentation of the night. The array of colors was dazzling.



TJ’s Seafood Market. Famous Shrimp Cocktail ~ Hickory & Alder Smoked Salmon. TJ’s put their a**e on the line serving shrimp. With these, however, the delicate taste was not lost. A dish where the taste and the ease of handling invited seconds.


La Duni (Chef Julia Lopez). Tostadas de Salicon ~ Picadillo Empanadas ~ Dulce de Leche Alfajores. The empanadas were intoxicating, absolutely intoxicating. Best with one of the red wines available.



Jimmy's Food Store (chef unknown) Meatball Sliders ~ Italian Candies. Slider 3.


Fearing’s (Chef. Justin Beam). Maker's Mark Sweet Corn Vichyssoise with Lucian's Crab Salad. Loretto Limeade. How come Justin didn’t use Jim’s whiskey? Fearing’s was current with the latest trend in cocktails, serving their own (below)…

6 comments on “Recap: Dallas Wine and Food Festival Taste of the World

  1. FYI for TJ’s Famous Cocktail Shrimp, the platter pictured was display only…the shrimp we served was stored in a refrigerated cambro and plated in small batches.

    thanks to nikke, jo ellen and the entire Dallas Wine & Food Festival team for yet another great event.

  2. just to let you know i was there sunday night .and the chef name from capriccio is tony gardizi

  3. Hmmm… pretty sure Justin Beam is not a chef at Fearing’s… may want to check on that.

  4. Correction – Justin Beam is a Mixologist from Fearings. Funny line about not using Jim’s whiskey. Guess he prefers Makers Mark!