Welcome to StarChefs where you can search for recipes, culinary schools and hospitality schools, chef jobs, hotel jobs, restaurant jobs and food and wine pairings. Welcome to StarChefs where you can search for recipes, culinary schools and hospitality schools, chef jobs, hotel jobs, restaurant jobs and food and wine pairings.
search   |  home | feedback | help          
StarChefs
Events on StarChefs

  


 

 

click the dish for the recipe

Dallas Revue Gala Tasting Menu

Chef Anthony Bombaci {Nana}

Seared Cervena Venison Loin, Caramelized Bananas, Thai Peanut Sauce, Cilantro

Fresh Tomato Marmalade, Yogurt Sorbet, Texturized Olive Oil

***

Chef David Gilbert {Luqa}

Fruit Slider with Rosewater Cream and Passion Fruit Curd

Squab "Through a Window," Smoked Bacon, Pearl Onions, Barley "Risotto," Apple Curry Foam

***

Chef Scott Gottlich {Bijoux}

Slow-Braised Pork Belly with Thai Red Curry

Eastern Spotted Skate Wing with Belgian Endive

***

Chef Lanny Lancarte {Lanny’s Alta Cocina Mexicana}

Elk Loin with Mole Colorado

Lobster Ravioli with Hudson Valley Foie Gras Butter and Brussels Sprouts

***

Chef Kevin Maxey {Craft}

Jumbo Lump Crab Risotto with Baby Sorrel and Lemon Confit

Japanese Squash Tortellini with Chestnut Honey and Sage

***

Chef Tracy Miller {Local}

Cream of Celery Root Soup with Crispy Leeks

Rosemary-Scented Lamb Chop with Madeira-Honey Finish

***

Chef Tre Wilcox {Abacus}

Duck Three Ways: Hudson Valley Foie Gras, Crispy Breast and Confit Crêpe with Huckleberry Maple Syrup

Grilled Lamb Rack with Wisconsin Blue Cheese-Crusted Fingerling Potatoes and Rosemary Sauce

***

Chef Sharon Hage {York Street}

***

Hotel Chef Marc Cassel {Dragonfly at Hotel Zaza}

Rock Shrimp Corn Dogs with Sweet Chili Ketchup

Pineapple Ponzu Bluepoint Oyster Shooters

***

Pastry Chef Katherine Clapner {Stephan Pyles}

Meyer Lemon Pudding with Blackberry Upside Down Cake and Fennel Pollen-Huckleberry Ice Cream

Fresh Ricotta Cheesecake with Brown Butter-Vanilla Pears, Saffron Anglaise, and Blackcurrant Sorbet

***

Pastry Chef Shannon Swindle {Craft}

Goat Ricotta Cheesecake, Goat Butter Brittle, Poached Forelle Pear, and Honey Tuile

Ellis County Pecan-Scharffen Berger Chocolate Tart, Roasted Manzana Bananas, and Cinnamon Ice Cream

***

Pastry Chef Morgan Wilson {Bijoux}

***

Sommelier James Tidwell {Café on the Green}

***

Bar Chef Justin Beam {Craft}

Sparkling Py'rus

Limoncello and Seasonal Fruit Cocktail

***

Host Chef Tom Fleming {Central 214 at Hotel Palomar}

Caviar Service with Maryland Crabcakes

Diver Scallops with Rock Shrimp Lentil Ragout

***

 

 

back to top

________________________________________________
SPONSORS

Jade Range Nespresso
Winston Wisconsin Cheese S.Pellegrino
Bauscher Paco Jet BIRO
Champagne Nicolas Feuillatte
Hotel Palomar Dallas D Magazine
Grey Goose  
________________________________________________
AFTERPARTY SPONSORS
S.Pellegrino Champagne Nicolas Feuillatte
Grey Goose Petrus Lounge

 

 

back to top

 


Great Chef de Partie Opportunity in Chicago
Beef Goulash
Represent Team USA at Bocuse d'Or 2011 in Lyon, France. Apply to compete now!
Check out our brand new cookbook section!

   Published: February 2007  
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Affiliate Program | Portfolio| Media Kit | StarChefs in the News
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2009 StarChefs. All rights reserved.  | Privacy Policy