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…
Team 3015 Trinity Groves
Smoke included heirloom tomatoes
Team Smoke
Max’s Wine Dive used bison and venison in their Prairie Fire burger
Shinsei broke the mold with a banh mi burger
Team Shinsei
Only fish on the block. John Tesar did spicy catfish Sloppy Joe
Grace from Fort Worth did a 44 Farms slider with mushroom ketchup and Port Salut cheese
560 lamb burger
560 also had 2009 Bouchard Red Burgundy
More sponsors
