10 Sous Chefs Want To Wow You

sousby Steven Doyle

CBD Provisions and Sous Chef Justin Holt of Lucia are proud to co-host the 2nd Annual Texas Sous Chef Dinner at CBD Provisions on July 27 at 7 p.m., with tickets going on sale today. If you attended the last event, you know what amazing talent that Dallas has to offer. This round Justin Holt invited similar talent from across the state of Texas.

Ten local Texas sous chefs will be participating, each preparing one dish for a 10-course plated dinner along with an optional beverage pairing. The menu will focus on fresh, seasonal ingredients, while the beverage pairings will feature three unique cocktails from CBD Provisions, FT33, and Bolsa, as well as wine and beer.   

Pricing is $100 per person, with the optional beverage pairing for an additional $45.

Participating sous chefs include:

Patrick Feges, sous chef at Southern Goods
Justin Holt, sous chef at Lucia
Nick Hurry, executive sous chef at Proof & Pantry
Christian Koelling, sous chef at Ten Ramen
Kim Nguyen, pastry assistant at Fluff Bake Bar
Joel Orsini, sous chef at CBD Provisions
Victor Sandoval, sous chef at Parkside in Austin
Thomas ‘Coner’ Seargeant, executive sous chef at CBD Provisions
Joshua Sutcliff, sous chef at FT33
Carolanne Treadwell, executive sous chef at Knife

A sous chef is a chef who is the second in command in a kitchen after the executive chef, who often gets more attention, praise, and acknowledgement from both diners and critics alike. Sous chefs must plan and direct how the food is presented, oversee and train kitchen staff, and generally work as “quality control” to make sure everything is perfect.

“Being a sous chef is a big and sometimes thankless job. This dinner is a great time for the unsung culinary talent of Dallas to really shine and for diners to get to know some of the hardest working men and women in the business,” said CBD Executive Chef Richard Blankenship, who until recently worked as executive sous chef at the restaurant.

Reservations can be made through CBD Provisions by calling 214.261.4500. Credit card information will be taken and charged that day to reserve a ticket to the event. Tickets are non-refundable and non-transferable. Those with allergy or dietary restrictions must notify the reservations agent at least two weeks prior for substitutions to be planned appropriately.

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