Tag Archives: Bruno Davaillon

Bressia Wine Dinner At The Rosewood Mansion

walter_barricasby Andrew Chalk

Bodegas Bressia is one of the emerging ‘Super Argentine’ wineries of the modern era. Founded in 2003 by experienced winemaker Walter Bressia in the promising Lujan de Cuyo region in Mendoza the family-owned winery has received rave reviews from critics the world over. On Thursday September 12th sommelier Michael Flynn and executive chef Bruno Davaillon bring Bressia wines together with the cuisine of the Rosewood Mansion on Turtle Creek for an unforgettable gourmet evening.         Continue reading

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What Would You Eat With Tequila?

manse2by Andrew Chalk

Premium Tequila maker Casa Dragones asked Rosewood Mansion at Turtle Creek execuchef Bruno Davaillon and he said it is Scallop Carpaccio with pickled radish, cilantro, jalapeño lime pudding, seaweed crouton.     Continue reading

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The Barbwires Rocked Treasure Street

by Steven Doyle

Last evening we checked out Scottish Rite’s annual fundraiser, Treasure Street, and was it ever a perfect night for a great event for an even better cause. The night was filled full of incredible food, cocktails and live music presented by chef chair Dean Fearing. It seems that Fearing knows how to throw a pretty mean party.

Texas Scottish Rite Hospital for Children is a world leader in the treatment of pediatric orthopedic conditions, and this event raises millions of dollars to fund the hospital.   Continue reading

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Chefs At the Dallas Farmers Market

by Steven Doyle            photo by Robert Bostick

One of the best deals in cooking classes comes from the good people at the Dallas Farmers Market who bring us their 2012 chef series featuring some of the best chefs in the Dallas area. Last week food enthusiasts were entertained by chef Jason Weaver of Texas Spice at the new Dallas Omni. You may recall Weaver from his days at the Adolphus French Room.

Coming up this weekend find Tre Wilcox of Marquee Grill fame as he schools his audience on the finer points of Spring cookery.  More than likely he will be bringing his fresh fare from his restaurant which is chockfull of fresh veggies and seafood.     Continue reading

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Filed under chefs, Classes, Crave, Dalals Farmers Market, Dallas, Steven Doyle