by Steven Doyle
Recently I was invited to assist chef Eric Shelton at a special dinner in Wylie, Texas, where the chef lives. You can find Shelton at any of the Dallas Summer Musicals where he is the head toque, but this evening he was hosting the dinner at the 96˚ West Winery. The winery in Wylie often rotate guest chefs to come in and take over the kitchen, and it was an honor to work with Shelton who is bright and spirited. The attitude shines through in his dishes.
This particular evening Shelton created some unusual platings such as a delicious eggplant cannoli, and more subtle tastings like his quail dish which guests quickly devoured. Continue reading
