Chefs Dish It Up for Cotes du Coeur
Some of Dallas’ top chefs were serving up corn during the Cotes du Coeur Chef Announcement Party last Sunday evening—and I’m not just referring to the jokes exchanged during the cooking demonstration.
Chef Richard Chamberlain and his counterparts were on hand at Milestone Culinary Arts Center to announce the food pairings planned for the Cotes du Coeur Gala on April 10. Chamberlain whipped up braised short ribs in a Dr. Pepper reduction while his “competitor,” Jim Severson of Sevy’s Grill, prepared jumbo scallops on creamed corn with crispy fennel.
Before about 80 onlookers, Severson explained that roasting the corn evaporates the excess water and allows the flavor of the corn to come through.
“You know, like the movie,” Severson said, “Flavor of the Corn.”
We all let go a collective groan.
Kevin Garvin of Nieman Marcus restaurants assisted Severson, and David Holben of Del Frisco’s supplied more sideline commentary. When the demonstration concluded, Severson “won” the friendly competition by show of applause, and despite all the ribbing (no pun intended), it was obvious that there was good camaraderie among them all.
Everyone watching the demonstration was salivating over both dishes, and things might have gotten a little ugly had the center staff not brought out crowd-sized pans of ribs and scallops. People felt the need to linger a bit longer, once they spotted more mouth-watering food.
To complement the food, Glazer Distributing provided some excellent wines, including Four Vines Zinfandel (2007), BR Cohn Chardonnay (2008), and Dauo Celestus (2007), which was wonderfully layered with a gentle brush of tannins and a long, kaleidoscopic finish.
Yours truly was listening closely when Chamberlain announced the line-up of top chefs and their pairings. Here are a few of the highlights of things to come:
Marcus Strietzel, The French Room—Bacon and wasabi shrimp, ginger-infused risotto with shitake mushrooms and black vinegar sauce.
Bruno Davaillon, Rosewood Mansion on Turtle Creek—Braised veal cheeks with organic white grits gratin and anchovy condiment.
Kent Rathburn, Abacus, Jasper’s, Rathburn’s Blue Plate Kitchen—Orange-glazed duck, kumquat sweet and sour, Chinese black fried rice.
Aren’t you getting hungry just thinking about it? There will be 16 top chefs preparing the menu for Cotes du Coeur, and all of the food will be served up with wonderful wines chosen especially for the dish. With such a gastronomical tour de force taking place here in Dallas, it’s time to strap on the black-tie feedbag.
Cotes du Coeur benefits the American Heart Association, and the Gala event will be held at the Hilton Anatole on April 10. For more Cotes du Coeur information, visit www.dallaswineauction.com.
Rebecca Marmaduke is Cotes du Coeur Editor for EscapeHatchDallas