by Mary Szefcyk
Guests settled in for a fun filled evening enjoying food, wine and live music at the Westin Galleria for this year’s Bonne Sante, an event that raises funds for the National Kidney Foundation. Scott Gottich (his sister is a transplant recipient) of Bijoux and William Koval (his son was only born with one kidney) of Lakewood Country club were the host chefs of this exciting event. Love goes out to them and all they have brought together under one roof to help spread the awareness of kidney disease prevention and the need for organ donation. We’ve been spoiled sampling from some of the most outstanding chefs from Dallas, Fort Worth, Las Vegas, Augusta, Philadelphia, and Park Cities working side by side creating some of our favorite dishes sharing stories of there passion and culinary history. 
Dr. Goran Klintmalm Chairman and Chief of Baylor Regional Transplant Institute received a very special award “Gift of Life” Klintmalm has performed thousands of organ transplants during his career. Well deserved His Legacy and passion for advancing the field of transplantation is much appreciated.
Chef William Koval of Lakewood Country Club wonderfully displayed his Red Snapper Ceviche. Koval’s warm smile was accompanied by his young son Nathan, who was working just as hard preparing and sampling. I had to ask “Nathan in about 15 years are we going to have the pleasure of dining at your restaurant?” Answering confidently he said, “of course.” The future looks bright
Dean Fearing not only enticed us with his corn ceviche shooters and mini tacos but as always made the night more pleasurable with his friendly smile. He assisted the auctioneer on closing his bid for a close-up action and personable dinner with wine parings for 6 at the Chef’s table.
Tim Byres of the acclaimed Smoke not only charmed us with his presentation, but the sampling was very hospitable. Smoke whipped up a rustic southern style Spicy Lamb Sausage Ham Broth topped with Pickled Vegetables Showing us once again Byres creativity and talent. It paired nicely with the full-bodied richness Petite Petit 2010 (palate-saturating) served by Michael David Winery.
Shinsei’s Shuhi Sugawara aka “King of Wok” and Elvis enticed us with “can’t help falling in love” Hawaiian Sashimi spring mix salad with a Hibiscus Vinaigrette.
Chef Shawn Mcclain (good friend of William Koval) of Sage at Aria Resort & Casino in Las Vegas warmed us with his innovative cuisine. We had the pleasure to sample Warm Salad Confit Spring Lamb Pearled Barley Sunchokes Smoked Green Grapes. Lets just say that my next jaunt to Vegas I know where I will be dining.
FT33 Smoked Trout Salad won me over, and has me craving for more. This simplistic yet tantalizing textures and flavors nicely played well together.
Thanks to all the sponsors and donors and those who have made this evening possible.
