BubblyQ is a walk-around tasting and silent auction put on by Young Texans Against Cancer, a non-profit organization focused on raising funds for North Texas cancer research, a very noble cause we fully support and endorse. Held on the patio area in the Ritz-Carlton surrounded by Fearing’s restaurant, it was an enjoyable evening of dining, sipping and hob-nobbing with beautiful Dallasites.
We had several favorites with the food, led off by recently-resigned Scott Romano of Charlie Palmer and his rendition of rabbit agnolotti in parmesan broth with root vegetables. It was full of flavor, hearty and earthy and went well with Cotes du Rhone Village being poured at the bar.
Another favorite for the evening was the prime dry-aged strip loin from chef James Johnson of Pappa Bros. Steakhouse. Sometimes it really is all about the beef.
After trying a few bites, it was time to walk through the silent auction, drink some of the namesake bubbly and see if there was anything to bid our crave salary on. Some of the highlights that we were outbid on included the chef’s table tastings at Fearing’s and Abacus, as well as some sports and spa packages.
It is great to see Dallas coming together to battle cancer.
On the way out, there were a few more great bites. Five Sixty by Wolfgang Puck was hand-rolling spicy salmon rolls and had an amazing sesame-miso cone filled with tuna tartare that was silky in texture and sweet to the taste.
For a polar opposite bite, Abraham Salum of Komali and Salum fame was making fatty and spicy sopes from braised short ribs with queso fresco and chile de arbol sauce, as well as Tiffany Derry’s pork belly bun that she serves at her new restaurant, Private Social. A delicious way to end a great event.