Stephan Pyle’s Stampede 66 opens October 29, 2012, and has slated two preview seated, fundraiser dinners October 20 that will benefit the Share Our Strength’s No Kid Hungry Campaign, and an opening preview gala on Thursday, October 25.
Chef/Owner Stephan Pyles is the founding father of Southwestern Cuisine and is known internationally as a pioneer of New American Cuisine. Pyles is a founding board member of Share Our Strength, America’s largest private source of funding for hunger-relief, a life board member of The North Texas Food Bank and co-founder of The Dallas Hunger Link, Dallas’s perishable food program. He has awarded $180,000 in culinary scholarships in his name over the past 12 years.
Najat Kaanache, an alumnus from the kitchens of Alinea, Noma and El Bulli, will be collaborating with Chef Pyles’ team to add a progressive, modern element to many of the dishes. General Manager Shawn Horne will reunite with Pyles from their Star Canyon days to run front-of-house operations. Another Pyles and Star Canyon alumni Linda Mazzei will be a manager and in charge of private dining at the “Stampede.”
Jon Thompson has been appointed the executive chef position, and has already moved from his position at Pyle’s Samar.
Among Stampede 66’s signature Modern Texas culinary creations are Smoked Chicken and Sweet Potato Dumplings; Pork Barbacoa with Clay Pot Black Beans; a classic “Bowl of Red” and a wide variety of home-inspired desserts including Pyles’ Mother Eulene’s Buttermilk Pie, served at Stampede 66 with Nitro-Shattered Texas Grapefruit. Expect a modern touch of technique and technologies such as Sous Vide Honey Fried Chicken and “Smoking” Margaritas.
A separate Margarita & Taco Bar will be a focal part of the dining room where traditional and innovative tacos using tortillas made from fresh nixtamal will be available. Barbecued Beef Brisket Tacos will be available alongside “Faux” Gras-Crispy Sweetbread Tacos.
The dining room, conjuring earth and sky, will reflect warm tones and exude Southern hospitality and comfort. Wood paneling and floors will be complimented by dramatic, architectural lighting that has long been a trademark of Chef Pyles’ restaurants. The overall space is accented by reclaimed materials; Austin stone columns; and accessorized with steel, leather and cowhide, upholstered furnishings.
Gobo images in the form of famous Texas quotes and Pyles’ favorite sayings will be projected on a focal wall in the dining room alternatively with images from some of Texas’ best photographers.
