Burgers and Burgundy Raises Funds For DIFFA

IMG_2245 by Andrew Chalk

The annual Burgers and Burgundy to raise funds for DIFFA (the Design Industries Foundation Fighting Aids) event took place Sunday on a beautiful evening in the stunning grounds of the home of Bill and Karen Seanor. DIFFA has a way of choosing outstanding venues for this casual classy event (for example, two years ago it was on the garden level at The House) and this year’s choice was no exception.

Chefs participating in the event led by John Tesar (Spoon Bar & Kitchen) included Samir Dhurandhar (Nick & Sam’s), Sharon Van Meter (3015 Trinity Groves), Tim Byres (Smoke), Patton Robertson (Five Sixty by Wolfgang Puck), Kevin Williamson (Ranch 616), T.J. Legnick (Shinsei), Patrick Russell (Max’s Wine Dive), Brad Phillips (Asador), Blaine Staniford (Grace) and Whole Foods.   

Musical entertainment was provided by Hunter Sullivan.

“We are so excited to have nationally and locally acclaimed chefs and great sponsors such as Whole Foods, Freedman Meats, Patron Spirits and Fresh Point on board to help raise funds for DIFFA/Dallas,” said Brittanie Buchanan Oleniczak, DIFFA/Dallas Board of Trustee Chairman.  “We truly appreciate their donation of time, product and expertise.”

Funds raised from the event go towards DIFFA/Dallas’s mission of serving those who are affected by AIDS and HIV across North Texas. This year’s event chair was Noel Rodriguez and Terri Provencal  served as this year’s Honorary Chair.

Now, some burgers…

IMG_2221Team 3015 Trinity Groves

IMG_2225Smoke included heirloom tomatoes

IMG_2226Team Smoke

IMG_2225Max’s Wine Dive used bison and venison in their Prairie Fire burger

IMG_2229Shinsei broke the mold with a banh mi burger

IMG_2232Team Shinsei

IMG_2234Only fish on the block. John Tesar did spicy catfish Sloppy Joe

IMG_2236Grace from Fort Worth did a 44 Farms slider with mushroom ketchup and Port Salut cheese

IMG_2239560 lamb burger

IMG_2240560 also had 2009 Bouchard Red Burgundy

IMG_2248More sponsors

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