Seven Very Talented Sous Chefs Gathered Last Evening To Wow A Capacity Crowd

DSC09951by Steven Doyle

What happens when you pool the largest cache of local chef talent in Dallas? It all went down last night to a capacity crowd at Driftwood where seven of the city’s most talented sous chefs assembled for a single brilliant evening. After seven platefuls of measured art and mastery, patrons of the young chefs smiled and applauded graciously. Look for all these rising stars at their respective restaurants, and in the very near future taking the helm of their own kitchens, to be sure.  

We want to thank Justin Holt for this incredible evening:


The night started with host and Driftwood Sous Chef Justin Holt plating this Spanish Tortilla, Chicharron and Romesco. The cocktail pairing was a specially blended Cava cocktail.


CBD Provisions Thomas Seargeant made this plate of beets, quinoa, fennel, citrus, smoked bleu chees, and Texas honey paired with a Stiegel Radler Grapefruit cocktail.


FT33’s Misti Norris plated this beef belly, tortellini, spicy wild green and mushrooms with crème fraiche paired with a beautiful Surh Luchetel Pinot Noir 2011.


Diftwood’s sister restaurant Casa Rubia’s Sous Chef Cody Sharp had fun with this Jackson Pollack rendition of a beef heart tartare with fermented piquillo, smoked cherry mustarda, yolk, and  rye toast paited with an Orin Swift 2010 Abstract from  Napa.


Gmo Tristan is now at FT33 and wowed the crowd with this East Texas poulet served with polenta, xocopili, charred cipollini relish, Brussel petals and pepita paired with a very tasty sampling of Clown Shoes Chocolate Sombrero.


The Rosewood Mansion on Turtle Creek’s Sous Dina Butterfield served this refreshing bowl of kohlrabi, goat’s milk with tea and citrus paired with a Clos Clementine Rose 2012.


And finally, The Joule’s Sous Rose de la Rosa wowed us with this beautiful finale, a semifreddo made of Meyer lemon, pistachio, Texas huckleberry and almond paired with a 2011 Birchinelli Muscat Canelli.


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2 responses to “Seven Very Talented Sous Chefs Gathered Last Evening To Wow A Capacity Crowd

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