Fairmont’s Art Immersion Experience Tastes Wonderful

by Steven Doyle

This weekend we were invited to check out the new Art Immersion Learning Experience at the Dallas Fairmont Hotel. The hotel has put together an art package that includes one night of their luxury accommodations, a one hour session with Ross Akard Gallery owner Bryan Embry, a walking tour of the Dallas Arts District, an hour session with the current Artist-in-Residence, and a specially prepared art dinner created by the Pyramid’s chef, Andre Natera.   

The dinner allows Natera to stretch his culinary abilities by creating off-menu selections that are one-of-a-kind.  The night we sampled the menu we were treated to such dishes as a Foie Gras Torchon with Banana Ginger Salsa, and Sweetbreads with a Red Onion “Risotto”. Each dish was thoughtfully wine paired by Pyramid sommelier Hunter Hammett.

We understand that Hammett is off this week securing the next step in his sommelier journey.

Chef Natera presided over the table as he served a beautiful Thai Peanut Crusted Duck with Udon Noodles in Broth that was very much reminiscent of a spicy bowl of pho.

“We want our guests to experience something like no other in Dallas, and this package really allows us to present some dishes that might be a little riskier on the regular menu,” said Natera. The risk paid off with dividends and the very best Natera has to offer.

The Art Immersion Experience can be booked through the end of December 2011.

The following are examples of what you might expect for your Art Immersion dinner. Each dinner will offer a very unique menu like no other.

Foie Gras Tourchon with Banana Ginger Salsa

Domaine Stirn, Gewürztraminer, Haut-Rhin 2006

Scallop Crudo, Kiwi Yuzo Emulsion

Pierre Gimmonet, Premier Cru, Côte des Blancs NV

Smoked Bison Tartare with Fingerling Chips

Château Pradeaux, Rosé, Bandol 2009

Sweetbread, Red Onion “Risotto”, Tuscan Kale, Celery Root Puree

Bzikot, Bourgogne Blanc 2008

Thai Peanut Crusted Duck, Udon Noodles in Broth

Heitz, Grignolino, Napa Valley 2007

Pumpkin Bread Pudding with Butterscotch Sauce, Dandied Cranberries and Ginger Ice Cream

Selbach-Oster, Riesling Eiswein, Zeltinger Himmelreich 2009

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