Mark Your Calendar: Stephan Pyles Celebrity Chef Dinner on November 8
It’s almost time for the 10th Annual Stephan Pyles Celebrity Chef Dinner and Live Wine Auction. The charitble fundraising event supports culinary scholarships awarded by the Texas Wine and Food Foundation. Each year, Pyles assembles a group of chefs who each cook a different course for the dinner, which is held at his Stephan Pyles Restaurant.
The chefs joining Pyles in the kitchen this year are the most eclectic group I’ve seen at these dinners: Vijay Sadhu (Samar by Stephan Pyles), Jason Dady (from San Antonio, the chef-owner of Lodge Restaurant of Castle Hills, Bin 555, Tre Tratoria, Restaurant Insignia, Two Bros. BBQ Market), Traci Miller (Local Restaurant, Dallas), Matt McCallister (Stephan Pyles), Zach Townsend (Pure Chocolate Desserts by Zach), and Thomas Seargeant (last year’s scholarship winner).
The auction usually features rare wines, special bottles, and trips to a variety of interesting foodie destinations. Of course, proceeds benefit the Wine and Food Foundation of Texas and two of its scholarships, The Stephan Pyles Culinary Scholarship and the WFFT Pastry Scholarship.
Tickets for the November 8 event are $175 $125. You can register at winefoodfoundation.org or by calling 512-327-7555.
UPDATE: Karen Robinson, the Executive Director of the WFFT, wrote to say the announcement she sent me received contained an error–the price is $125, not $175.
Here’s the menu:
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2010 Stephan Pyles Celebrity Chef Dinner – MENU
Appetizer Course Thomas Coner Seargeant – Stephan Pyles 2009 Scholarship Winner ~Braised short ribs with pumpkin risotto and jalapeno creme fraiche ~Seared scallop with bacon chutney, cilantro hollandaise, corn gribiche ~Smoked gouda agniolotte, butternut squash, cranberry coulis, fried shittake Soup Course Executive Chef Vijay Sadhu – Samar by Stephan Pyles South Indian Crab Soup with Garam Masala, Coconut Curry and Mustard Seeds
Fois Gras Course Pan-seared Hudson Valley foie gras and scratch Texas toast with vanilla bean steeped Eden Creek Gala apple, currant sauternes compote and micro arugula Fish Course Executive Chef Jason Dady – Chef/Owner The Lodge Restaurant of Castle Hills, Bin 555 Restaurant & Wine Bar, Tre Trattoria, Restaurant Insignia and Two Bros. BBQ Market
Sous Vide of Main Lobster Tail with Deconstructed “Chowder” (Celery, Pearl Onion, Red Bliss Potato, Sweet Corn, Guanciale) Meat Course Executive Chef Matt McCallister & Chef/Owner Stephan Pyles – Stephan Pyles
Juniper-Scented Venison with Vanilla Compressed Honeycrisp Apples, Celeriac Tart Tatin and Cranberry “Air”
Dessert Executive Chef/Chocolatier/Owner Zach Townsend – Pure Chocolate Desserts by Zach Flourless Chocolate “Intense” Torte with citron joconde, featuring Valrhona Taïnori Pure Origin Grand Cru dark chocolate (Dominican Republic). |