Tag Archives: chefs

Chefs On The Move

starkby Steven Doyle

There has been a disturbance in the force, or at least several chefs have moved about. Let’s start with this list.

Chef Jon Thompson at Stampede 66 resigned and will be teaching culinary arts at an unnamed inner city south Dallas High School. Thompson will also be consulting and spending a little more time with his family. This is the same path that chef Anastacia Quinnones took last year when she left Komali. Thompson has been with chef-owner Stephan Pyles for quite a few years working up to the executive position at Samar, then he opened Stampede 66 as exec.   Continue reading

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James Beard House “Local Flavor from Coast To Coast” Does Dallas

chefs1by Steven Doyle

The James Beard Foundation (JBF) announced today that for the second year in a row it will present the James Beard Foundation’s Taste America, a national epicurean tour celebrating America’s culinary diversity. From September 12 through October 25, 2014, the program will stop in ten cities over five weekends, including Atlanta, Boston, Chicago, Dallas, Los Angeles, New York City, Phoenix, San Francisco, Seattle and Washington, D.C. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a line-up of local chefs, followed by a one-night-only, collaborative four-course dinner crafted by a Taste America All-Star and a local celebrity chef. Tickets are on sale now.   Continue reading

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The Continental Avenue Pedestrian Bridge Opens With A Brunch For The Masses

bri1by Mike Marrero

The Continental Avenue Pedestrian Bridge adjacent to Trinity Groves should be on all of your to-do lists.  Much progress has been made with the Trinity River Corridor Project.  This celebratory day included a 5K run, Wild Flower Driving Range, Bike Ride and Rolling Ribbon Cutting, among other activities.  The highlight of the day for me was The Long-Table Gospel Brunch.

With the increasingly gorgeous downtown Dallas skyline and the Margaret Hunt Hill Bridge as the backdrop, approximately 400 diners sat together at a very long table on the new Continental Avenue Pedestrian Bridge.  For a mid June outdoor event, the weather could not have been better, but the menu was the star of the show. Chef and Chair of the brunch Sharon Van Meter did a great job.  Many students from El Centro Community College and Le Cordon Bleu helped in every arena.  Chef Van Meter created the menu, and as a group they cooked at 3015 in Trinity Groves on Saturday and plated on Sunday.    Continue reading

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Taste of the NFL Ultimate Tailgate Party a Delicious Success

kent

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.    Continue reading

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Who Will Win The Next Kitchen LTO Top Chef Position?

DSC01597by Steven Doyle

Trinity Groves was hopping last night as Kitchen LTO began its voting ritual in search of its next chef who will take the helm behind the revolving kitchen door. Kitchen LTO’s concept is a unique one where chefs vie for four months as executive chef at the Trinity Groves restaurant. This makes for a heated battle, and entertainment for its patrons who lined up to sample dishes from a small handful of hopeful chefs. Last night chef Scott Townend took top honors in the initial public voting, but all the chefs are still expecting to ultimately win the post through additional public voting online this week. The voting last night was extremely close, with a mere two votes separating first and second place.     Continue reading

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Community Cooks At Paul Quinn College

DSC01283by Steven Doyle

A Community Cooks is an annual fundraiser to benefit the We Over Me Farm at Paul Quinn College, a student-run organic farm dedicated to improving the well being of its surrounding Highland Hills community and other communities in the Southern sector of Dallas by providing hands-on educational experiences and fresh, healthy affordable food options.

Last night guests from the community converged on the remnants of a football field that is now the bulk of the farm on the Paul Quinn campus. Each year since converting the field into farmland we notice new improvements, and the ever sense of success. Pride reels across the faces of the students as they take a firmer ownership of the yield. Continue reading

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