Last night’s Fork Fight in Trinity Groves was the most heated battle to date. It also marked the finish of the series which helped introduced thousands of people to an up close view of what will to come to the new dining and entertainment area in West Dallas. Kudos to Mark Brezinski and Bob Sambol for running a smooth and delicious event to break up the summer and give us all an experience we will remember for years to come.
That said, there could only be one ultimate winner. Chino Chinatown took the victory. They competed against Beignet Bridge Club, which will open early in 2014 and serve meals all day including breakfast, lunch and dinner. The victory was a well fought campaign that lead Chino through the ranks of new restaurants opening very soon in Trinity Groves, with the ultimate fight against veteran chef Sharon Van Meter.
In a conversation with Van Meter this morning she took the outcome in stride stating that this was a fun event and was encouraged by the talent of the chefs working the Trinity Grove’s restaurants.
We were on the scene last evening, and from our perspective it was a difficult dinner to judge. Both sets of four courses were incredible. Beignet Bridge Club’s food was decisively French, Chino’s that unique Asian-Latin fusion. Both were skillfully plated and delicious. That said, there could only be one winner. We will let you be the judge in this Monday morning quarterback style. Check out the photos and tell us which restaurant you will be sampling first.
Let’s look at Beignet Bridge Club first:
Truffle Creme, Chive Langue De Chat in an egg over Foie Gras Salt
Summer Salad with Fine Herb Mousse and Citrus Lavender Caviar
Rack of Lamb, Potato Puree, Ratatouille, Garlic Chips and Roquefort Beignet
Here is a peek at Chino’s menu, followed up with desserts from both:
Yellowtail Hamachi over Coriander Creme Fraiche, With Grilled Hearts of Palm & Jalapeño Infused Blood Orange
Larb Gai with a cup of Phozole which is steeped bone marrow broth with guajillo braised oxtail and hominy
Membrillo Glazed Duck Breast and Duck Fat Fried Rice with Chinese Sausage and BBQ Pork Loin