Few are as passionate as chef Chad Bowden at Culpepper’s in Rockwall. Sure, it is a little bit of a drive for those of us deep in Dallas, but the actually short and easy drive is well worthwhile. The steakhouse itself is an amalgam of add-ons to the building, and is interesting, and with plenty of character, much like the chef himself. Chef Bowden started culinary training in Colorado working at Four star rated country clubs and restaurants. He then relocated to Texas where he became Sous Chef at the The Grape before moving on to be exec sous at 2900 Restaurant where they were nominated for a James Beard Award, one of the nations top culinary honors. He also won the 2006 Rising Star Chefs award. In 2007 he became the Executive Chef of Culpepper Steakhouse.
It is here where we pick up on one of the many wine dinners the chef hosts at his restaurant. Often Bowden will bring in friends who own wineries that he meets during his travels to California. Some top names in the industry have made the trek to Rockwall to spend time with the chef and his guests. Continue reading →
It is always inspiring to catch one of the many wine dinners at Rockwall’s Culpepper Steakhouse. Chef Chad Bowden sincerely goes to great lengths to find interesting winemakers to make the trek to Dallas, and then drive another 20 minutes east to Rockwall to host a fantastic evening celebrating wine and food.
This past week was another shining example when Bowden invited a few of his cheffy friends over to play, including Eric Black from Tony C’s, Randall Copeland from Ava, Ted grieb from the Fatted Calf, Pete Harrison from Dakota’s, and Dan Landsberg from ZaZa’s Dragonfly. I always enjoy watching a gaggle of chefs collaborate in the kitchen. You hear some fantastic war stories, some which cannot be repeated, and you hear plenty of laughter. There is a sense of synergism watching them assist with each other’s plating. There is also a healthy dose of unwritten competition. Continue reading →
In our search for the perfect bowl of red, we asked contributor Bryan Coonrod to chime in on one of his favorite chili bowls in the DFW area. Bryan is one of the area’s hottest DJ’s in Dallas and has a voracious appetite.
One of my favorite suburban cities to dine in is Rockwall just east of Dallas on I-30 . You can find several of the top restaurants in the area here such as Ava, Zanata, Culpepper’s and The Fatted Calf where we end up today to try their Texas Red Chili. Chef-Owner Ted Grieb runs this establishment and delivers some awesome food time and time again, which you can tell by the full dining room we saw today. The chili here is quite the serving; a large bowl that you can call Texas-sized. Continue reading →
Winemaker Dave Phinney will be on hand for a special dinner at Culpepper in Rockwall January 31, 2013 starting at 7pm. The owner of Orin Swift Cellars has an interesting and storied history and will share his adventures in wine with the crowd. The Culpepper wine dinners always sell out quickly and for very good reason. The winemakers are always top shelf, and Executive Chef Chad Bowden consistently plans for the special occasions. Continue reading →
Last week I announced that Jeff Harris from Bolsa and Bolsa Mercado would be the guest chef at a dinner at Rockwall’s Restaurant Ava. Ava has long been a favorite restaurant, making farm to table fare way before it was faddish thing to do. For Harris this philosophy seems to be an inherent way to cook as well.
I met Harris several years ago when he was the Chef de Cuisine at Craft. Harris is a graduate of the Institute of Culinary Education in New York, but was raised in East Texas where his family raises cattle. Harris cut his teeth as a chef using Texas ingredients during his externship at Austin’s Hudson’s on the Bend where they specialize in game. Not long after that he was offered a position back in New York at Tom Colicchio’s Craft as garde manger. Continue reading →
Jeff Harris, the Executive Chef at Bolsa and Bolsa Mercado, is preparing Sunday night dinner as guest chef with Randall Copeland at Restaurant Ava. Together the chefs will create an incredible evening with this unique seasonal menu that include pickled romanesco, beef belly pastrami and duck confit, among other selections. Continue reading →