The Granary ‘Cue & Brew is excited to announce its summer Chef Collaboration Dinner Series with acclaimed chefs from various culinary backgrounds. Hosted by The Granary Chef and Owner Tim Rattray, the three-part dinner series will focus on collaborative menus with nationally and internationally ranked chefs, including John Tesar of Knife Dallas, BJ Dennis of Charleston, and acclaimed Chef Bo Bech of Geist in Copenhagen.
The first dinner is scheduled for Sunday, June 10 at 6:30 p.m. is expected to be a steakhouse takeover by Chef Tesar. The seven-course menu will focus on Texas-sourced ingredients including a bacon tasting, venison tartare, oxtail ravioli, dry-aged rib eye, and more. The dinner will be $85 per person (excludes tax and gratuity) and reservations can be made via The Granary’s Open Table on its website. Continue reading
Chef John Tesar’s Spoon Bar & Kitchen (8220 Westchester Dr.) will celebrate the Feast of Seven Fishes with a 10-course tasting menu on Christmas Eve during dinner service 5-10 p.m. Guests will enjoy many varieties of shellfish and seafood with the finest catches of the season including Arctic char and swordfish. Continue reading
by Steven Doyle
It’s that time of year when John Tesar (Knife, Spoon) gathers his chef buddies for a cause. Burgers & Burgundy is a fun event filled with, well, both burgers and plenty of wine.
Funds raised from the event will go towards DIFFA/Dallas’s mission of serving those who are affected by AIDS and HIV across North Texas. This year’s event co-chairs are Noel Rodriguez and Lee Borchert and Terri Provencal will serve as this year’s Honorary Chair. Provencal says: “In this 6th annual event, John’s concept for Burgers & Burgundy continues to elevate the fine art of the burger. That the burgers are crafted by the best chefs in DFW who give up their time to heighten awareness and raise funds through DIFFA for organizations that fight HIV/AIDS makes them the most important burgers served up this year.”
“I’m thrilled to bring my fellow chefs together for what has become an annual event for DIFFA/Dallas,” comments Chef Tesar. “I have had the honor to work with DIFFA for six years to put on this event. The best and most rewarding part, though, is that it’s for a great cause.” Continue reading