by Steven Doyle
More chef news straight from the kitchen, this time from Front Burner’s corporate chef John Franke who sends us a note that T.J. Lengnick has moved on from Whiskey Cake to take a position at Stephan Pyles. In Chef Lengnick’s place Franke has hired Scott Townend from the Park Cities latest restaurant at the Lumen Hotel’s The Front Room. Continue reading
Filed under chefs, Crave, restaurant news, Steven Doyle
by Steven Doyle
We announced the details of Stampede 66 earlier this morning and since had plenty of emails asking for more details on the benefit preview dinner. This will be a splendid event and you should reserve your seats as soon as possible. Here are the details:
Monday, October 22, 30th Anniversary North Texas Food Bank Dinner Featuring Honorary Chairs Ambassador Kathryn Hall and Liz Minyard, 6:30 p.m. Wine and Appetizer Reception, 7:15 Seated Dinner and Dessert with wine pairings by HALL and WALT Wines, Price $300 per person. Seating is limited. For reservations go to this website.
Filed under Crave
Stephan Pyle’s Stampede 66 opens October 29, 2012, and has slated two preview seated, fundraiser dinners October 20 that will benefit the Share Our Strength’s No Kid Hungry Campaign, and an opening preview gala on Thursday, October 25.
Chef/Owner Stephan Pyles is the founding father of Southwestern Cuisine and is known internationally as a pioneer of New American Cuisine. Pyles is a founding board member of Share Our Strength, America’s largest private source of funding for hunger-relief, a life board member of The North Texas Food Bank and co-founder of The Dallas Hunger Link, Dallas’s perishable food program. He has awarded $180,000 in culinary scholarships in his name over the past 12 years. Continue reading
Filed under Restaurant Opening
by Steven Doyle photos by Robert Bostick
This past Monday the alpha team of Stephan Pyles and Matt McCallister were back in the kitchen, knife-to-knife, cooking for a special dinner to benefit 5,000 families in the community of Chizavane, Mozambique. All the proceeds raised will bring water to the village and save lives by building a well that will bring life-giving water to these families.
Filed under chefs, Robert Bostick
