Cotes du Coeur 2014 Chefs Announced Last Night

Chamberlain's Excutive Chef Lan Nickens finishes off tasting plates of Texas Pecan Balsamic roasted NY Strip with Maytag Blue Meringue Clouds and Smoked Micro Greens
Chamberlain’s Excutive Chef Lan Nickens finishes off tasting plates of Balsamic and TX Pecan roasted NY Strip with Maytag Blue Meringue Clouds and Smoked Micro Greens

IMG_1500Last night Chef Richard Chamberlain, of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill, along with the staff and volunteers of the American Heart Association welcomed many of his fellow chef friends to the Sub-Zero Wolf showroom to introduce patrons and guests to the 2014 chefs for the annual Cotes du Coeur International Fine Wine Auction and Celebrity Chef Dinner.

A supporter of the event almost since the beginning, Chef Chamberlain brings this group of Dallas chefs, many who have also been a part of the event for years, together contributing decadent tasting bites paired with national and international wines for a black tie evening raising money for the American Heart Association for cardiovascular research and heart health educational programs. The largest fund-raiser in the country for the charity, raising $3 million last year and over $21 million in the 22 years since the event began.

Chef Richard Chamberlain introduces the 2014 Cotes du Coeur chefs
Chef Richard Chamberlain introduces the 2014 Cotes du Coeur chefs

Some of the chefs this year in addition to Chef Chamberlain will be Jim “Sevy” Severson/Sevy’s, John Teasar/Spoon Bar, Kent Rathbun/Abacus, Dean Fearing/Fearing’s, Richard Gras/Oak, Eric Brandt/Bistro 31, and Dave Holben/Del Frisco’s Double Eagle Steak House, to name a few paired with wines from Sequoia Grove, Torii Mor, Siduri, Hall, Vineyard 29 and many more.

And the dishes this year are as mouth watering as ever….Chef Chamberlain will be preparing Texas Kobe Skirt Steak Rolled with Manchego Cheese, Elk Sausage and Roasted Garlic with Spicy Sweet Potatoes and Chimichurri paired with wines from Ehler’s Estate in Napa; Chef Carl Murray of NOBU will feature Tuna Tartar with White Asparagus Foam and Shitake Mushroom/Bacon Crust, paired with one of my favorites, Siduri Santa Lucia Highlands Pinot Noir.

Chefs Jim Severson and John Teasar
Chef Jim Severson (left) and Chef John Teasar

The annual event will be held the evening of March 22 at The Anatole Hotel. Individual tickets are available for $1500 each, 214.441.4200 for more information.