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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

***

 

 

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________________________________________________
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

 

 

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   Published: February 2007  
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