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Rising Stars Chefs Awards Dinner Celebrates the Best Up and Coming Chefs in Dallas

Pan Seared Halibut with Glazed Vegetables, Sweet & Sour Tomatoes and Lemon Caper Butter Sauce from First Place White Wine Winner Paul Peddle

Last night the 14th annual Rising Stars Chefs’ Awards Dinner celebrated exceptional food and flavors created by some of the cities best up and coming chefs.  The second event in the five day Dallas Wine and Food Festival,  this event has become one of the most anticipated for lovers of great food and supporters of our local chefs. 

With Executive Director Nikki Miller at the helm, a tasting event was held in early April where various chefs presented their creations to the Dallas Wine and Food Festival judging panel, and last night at the Nasher Sculpture Center the winners were honored, with lucky attendees enjoying the tasty winning dishes with wine pairings from Napa Valley Artesa Chardonnay and incredible Pinot Noir from Domaine Serene in Willamette Valley.  A special treat this year, a reception cocktail of Makers Mark and lemonade. All the food was decadent with one common theme…butter. Follow the jump for pictures of the festivities.

Makers Mark Lemonade
Evening host Gary Cogill with Jo Ellen Brantferger, Dallas Wine and Food Festival Marketing Director (Far left) and Nikki Miller, Executive Director of the Dallas Wine and Food Festival (Center)
Pan Seared Day Boat Scallops with Cauliflower Puree, Cipollini Onions and Asian Pear Mostarda, Second Place White Wine Winner from Chef Ji Kang
First Place White Wine Winner, Chef Paul Peddle of Pyramid Restaurant
Chef Ji Kang of Dish, 2nd Place White Wine Winner
Lamb with Rosemary Miso, Soy Glazed Carrots and Grilled Leeks, First Place Red Wine Winner from Chef Andrew McDonald
Braised Veal Osso Bucco on a Bed of Mashed Potatoes with Wild Mushrooms, Second Place Red Wine Winner from Chef Guillaume Chhun
Chef Andrew McDonald of Nobu, First Place Red Wine Winner

One comment on “Rising Stars Chefs Awards Dinner Celebrates the Best Up and Coming Chefs in Dallas

  1. Has he learned about fried bologna, fried potatoes, cream gravy, biscuits, green onions and sourdough pancakes I will teach you the secret of eternal happiness while owning your own cafe. Then the secrets of Possum and sweet potatoes; cold coon and collards. THEN I will call you MAW, “Grasshopper”. When you master walking on stilts, reciting words from a little known poem about Halloween, then I shall call Thee…..Meme!
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