Tag Archives: Brian Luscher

by Steven Doyle | May 30, 2012 · 1:39 pm

More Info On 2012 Chefs Of Summer Event

By Steven Doyle

Yesterday we implored you to grab your tickets for this Sunday’s event where you can bid on your favorite chef and a special package they have lined up for you. Today we learn of a few more interesting packages that you might wish to bid on this Sunday, June 3, 2012.

A reminder for those that missed the write up, the event is hosted by the Greater Dallas Restaurant Association to raise money for more than thirty high schools in the area that teach TXProStart, a two year culinary and hospitality arts program for DISD students. The program generated over $80,000 in scholarships and is a wonderful local program. Continue reading →

The Great Hico Steak Cook-Off

by Jerry Stewart

For those with a foodie type of bucket list, there are more than a few hot events that should top that list. Certainly Terlingua Chili Cook-off, WurstFest in New Braunfels, the Conroe Cajun Catfish Festival and Hico’s Texas Steak Cook-off, if the latter has escaped your radar check out scenes from the annual event here.

The event, which is held Saturday, May 19^th, 2012 this year, has been covered annually by the Food Network and is the largest steak cook-off in the Southwest, drawing thousands of tourists from all over the country. Hico is just 90 minutes southwest of the Dallas/Ft Worth Metroplex and approximately two hours north of Austin on scenic US 281. Continue reading →

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Filed under Beef, beer, Festival, Hico Steak Cook-Off, Jerry Stewart

Tagged as Beef, Brian Luscher, Hico, Hico’s Texas Steak Cook-off, Texas, Texas Festival

by Steven Doyle | June 21, 2011 · 4:06 pm

An Afternoon at The Grape with Some of Dallas’s Greatest Chefs

(l to r) Brian Luscher, Ewald Scholz, Karl Kuby

I’ll start with this: I genuinely love what I do. On any given day I get to eat and drink and talk about food with people who have given their lives to it. Some of the best conversations I’ve had in this city happened over a plate of something extraordinary, and most of what was said stayed in the room. That’s the deal, and it’s one I have never once regretted.

So when chef Brian Luscher called and invited me to lunch at The Grape, I said yes before he finished the sentence. I knew what kind of afternoon it would be.

Continue reading →