by Steven Doyle
The Taste of the NFL: The Ultimate Dallas Cowboys Tailgate Party has provided more than two million meals to hungry North Texas children since its inception in 2005, by raising vital funds for the North Texas Food Bank’s more than 1,000 feeding and education programs. Every $1 donated provides 3 meals for hungry North Texas children and 100 percent of the event proceeds help distribute food through the Food Bank’s 300 member agencies in 13 counties and through the Food 4 Kids backpacks, Kids Café, and School Pantry programs.
Dallas Cowboys, past and present, Abacus chef and proprietor Kent Rathbun, and more than a dozen of the area’s hottest celebrity chefs assembled Sunday evening to take part in the 10th anniversary celebration benefiting NTFB children’s feeding programs.
“We’re aiming to raise a record $500,000 with this year’s big 10th annual event,” said Jan Pruitt, NTFB president and CEO. “One in four North Texas children are hungry today, so our supporters can help by partying with a purpose at Taste of the NFL, joining Dallas Cowboys and noted chefs for a fun event to tackle hunger in our community.”
The event hosts included the Dallas Cowboys, former Dallas Cowboys Daryl Johnston, Preston Pearson and Chad Hennings; and Chef Kent Rathbun.
Now here is how we celebrated:
La Duni owner Dunia Borga made her signature pistachio ice cream
We enjoyed delicious brisket from Lockhart Smokehouse
Tequila spice rubbed shrimp and gouda grits from Del Frisco
Bijoux and Second Floor chef Scott Gottlich showed up with his game face, and deviled pork belly and pimento cheese
No event is complete without Buttons chef-owner Keith Hicks and his terrific gumbo
Suze chef de cuisine Ernie Mendoza made his gulf shrimp with a poached tomato-chorizo sauce on blue corn grits
Salum and Komali owner Abraham Salum can always be found at any benefit in the Dallas area. This evening he whipped up some very special deconstructed tamales that wowed the crowd
Kent Rathbun and crew threw down a delicious buffalo taco