The Weekender: Nick & Sam’s Sunday Supper has guest chefs this Sunday – Chefs from Trinity Groves (and crispy duck, cassoulet are on the menu)

This month’s Sunday Supper at Nick & Sam’s Steakhouse is taking a left turn. The long-table affair usually features a theme and menu prepared by one of the steakhouse’s chefs or a chef from one of its sister restaurants. This Sunday, January 25, the folks from Trinity Groves are taking over the kitchen.

“Sharon (Van Meter, the exec chef of SVM Productions and event venue 3015 at Trinity Groves) attended last month’s Sunday Supper and had a great time,” said Samir Dhurandhar, N&S’s top chef. “So we thought it would be fun to let her and her Trinity Groves friends take on a Sunday Supper.”

Van Meter and her cheffy crew are calling their supper a “Duck, Duck, Goose dinner.” Like all the monthly Sunday Suppers at the steakhouse, the multi-course dinner will be served in large platters, family style, and includes wines for $65 ++. You’ll need a reservation. 3008 Maple Ave  Dallas, (214) 871-7444.



Here’s what’s what:


chef: Norman Grimm of Souk

duck pastilla with harissa

chef: Thomas Archer of 3015 at Trinity Groves

torchon of foie gras with caramelized shallot and gooseberry jam,

seared foie gras with sautéed apples and port wine gastrique,

terrine of foie gras with cognac aspic,

foie gras pate with figs and walnuts

chef: Stedman Belyan of 3015 at Trinity Groves

baby spinach and frisee salad with duck confit, blistered grapes, shaved breakfast radish, pickled shitakes, duck cracklings, aged sherry vinaigrette

chef: DJ Quintanilla of Resto Gastro Bistro

crispy duck with blackberry demi and mustard seed potato salad

chef: Jason Skinner of 3015 at Trinity Groves

cassoulet au canard with caramelized leeks, duck gizzard croutons with pickled persimmons

chef: Gianni Santin of Haute Sweet Patisserie
foie gras pain perdu en cloche


home treats by Haute Sweet Patisserie