Find a back issue

22nd Annual Cotes Du Coeur Celebrated the Heart 1920′s Style


Gershwin filled the air as Dallas wine lovers, dressed to the hilt in black tie and glitz, took a turn back to the 20′s to celebrate the 22nd annual Cotes du Coeur. The ballroom of the Hilton Anatole was transformed into a glamorous setting filled with lavish red roses in crystal vases sharing space with hundreds of bottles of stunning wine from around the world.  The tempting aromas wafted from the room, rising from the dozen chef stations situated throughout the ballroom, each paired with two award-winning wine selections.  I had a chance to attend as a guest of The American Heart Association Dallas Chapter.

Chef Richard Chamberlain
Chef Richard Chamberlain
Adam Lee
Winemaker Adam Lee of Siduri and Novy Family Wines

Annually the Dallas Chapter of the American Heart Association presents Cotes du Coeur International Wine Auction and Celebrity Chef Dinner, the largest fund raiser for the AHA, led by Chef-Chair Richard Chamberlain, who presented a stunning display of Herb and Salt Roasted Beef paired with bold D.R. Stephens 2006 Cabernet Sauvignon, and his pals, including Jim “Sevy” Serverson and his succulent Duck Confit paired perfectly with Alexana Pinot Noir from Willamette Valley (one of my favorites and the sister to Napa Valley’s Revana), Kevin Harvin of Nieman Marcus who created Veal Braciole with spinach and fontina paired with another Willamette Favorite, earthy Adelsheim Elizabeth Reserve Pinot Noir, gorgeous Kobe beef short ribs from Anthony Van Camp of Ser, and Kent Rathbun’s Chicken Fried Antelope pairing with Ehler’s Estate One Twenty Over Eighty Cabernet, a winery that donates a significant portion of their profits to heart research.

Over the past 21 years the event has raised over $18 million for the American Heart Association and this year did not disappoint, with initial numbers reaching $2.8 million raised for the night.

French Room Pork Belly
Southwest Pork Belly with Chocolate Balsamic from The French Room


Duck Confit with Orzo and Blackberry Thyme Sauce from Sevy's
Duck Confit with Orzo and Blackberry Thyme Sauce from Sevy’s