Volunteers at the Grey Goose vodka stand.
Buckets of rain earlier in the day could not stop the DIFFA‘s third annual Burgers and Burgundy event that took place at One Arts Plaza last night. Around four hundred people enjoyed variations on the (formerly) humble burger, Burgundy (and a few other) wines, and Grey Goose Vodka cocktails. Proceeds from the event go towards the charity’s work in Dallas and North Texas. Chef coordinator was, once again, John Tesar. Other sponsors were Freedman Foods, One Arts Plaza, Fresh Point, Grey Goose Vodka and Dallas Market Center.
If you weren’t there, you could not believe how many variations there can be on the hamburger. Roll the picture gallery.
Sharon Van Meter (Milestone Culinary Arts Center) prepared 'Pizza Burgers' (burgers with margherita sauce and cheese)
Kevin Williamson (Ranch 616, Austin) Did lamb burgers. Even though he owns 8,000 head of cattle.
Teicchi Sakurai (Tei-An) made Yaki-Soba dogs.
Scott Romano (Charlie Palmer's) at work on his lamb burgers.
David McMillan (Screen Door) made beef burgers ; Tim Byres (Smoke) made duck burgers.
We could not snap a picture of John Tesar (The Commissary) on account of his usual shyness but his Tail End Burger was willing to pose. This is braised pig tail, pork belly, with green apple chutney and jalapeno mayo.
Matt McCallister's lamb burger.
The music made some people just want to dance..
Tim Byres (Smoke) made lamb burgers.