2021 Dallas-Fort Worth Rising Stars Restaurant Week

2021 Dallas-Fort Worth Rising Stars Restaurant Week

 
Chefs
 
Christian Dortch | Georgie by Curtis Stone
Aussie Leg of Lamb Ravioli, White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, Smoked Kentucky Bleu
Suggested Pairing: Xarel-lo, Enric Soler, "Nun Vinya dels Taus,” Penedès, Catalonia,     Spain, 2019
 
Matt Ford | Billy Can Can
Texas Venison Tartare, Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, Ciabatta
Suggested Pairing: Tempranillo, Bodegas Urbina, Reserva Especial, Rioja, Spain, 2006
 
Misti Norris | Petra and the Beast
Smoked Beef Tongue Curried Peppers, Barley Xip, Pepper Conserva, Smoked Calabrian Hot Sauce
 
Jimmy Park| Shoyo
Kanpachi Sashimi, Yuzu Honey Mustard, Sunflower Seeds, Yuzu Citrus Smoke
 
Game Changer
 
Junior Borges Meridian
Blue Prawn Moqueca: Charred Plantain and Coconut Broth, Dende Oil,  Steamed Rice
 
Community
 
Andrea Shackelford | Harvest Seasonal Kitchen
Sugar Snap Peas, Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, Pickled Carrots
 
Pastry Chef
Maricsa Trejo La Casita Bakeshop
Smoked TCHO Chocolate Tart, Honey Caramel, Honeycomb Candy
Bakers
 
Jessica & Seth Brammer Lenore's Bagels
Everything Bagel Egg Sandwich, Scallion, Red Onion, Tomato, Marinated Capers, Everything Aïoli
 
Matthew Ramirez | Lucia
Pistachio Babka: Enriched Dough, French Butter, Pistachio, Burnt Cinnamon Anglaise
 
Pitmaster
 
Joe Zavala | Zavala's Barbecue
Steak Fajitas, Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, Lime
 
Butcher
 
Nathan Abeyta | Deep Cuts Dallas
Niman Ranch Pork, Broccolini, and Cheddar Sausage with Sauerkraut
 
Concepts
 
Andrew Chen Monkey King Noodle Company
Dan Dan Pork Noodles: Wok-Fried Niman Ranch Iberian Duroc Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, Scallion
 
Emma & Travis Heim | Heim Barbecue
Crispy Loaded Potato Skins, Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, Scallion
 
Sommelier
 
Lauren Loiselle | Homewood
Garnatxa, Joan d’Anguera, “Altaroses,” Montsant, Spain, 2019 paired with Lone Mountain Wagyu Coulotte, Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, Red Wine Jus
 
Bartender
George Kaiho | Jettison
BLVD P.O.: Yoichi Single Malt Whisky, Campari, Carpano Antica, Coffee
 
Mentor
 
Dean Fearing | Fearing's Restaurant
Chef de Cuisine Mike Matis's Foie Gras Crème Brûlée, Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, Pomegranate Seeds 
 
Bonus Stops
 
DISCOVER DFW
Charles Olalia | The Adolphus Hotel
Brown Butter Bibingka: Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, Bottarga  
Suggested Pairing: Tempranillo, Hermanos Peciña, "Señorío de P. Peciña Crianza,"     Rioja, Spain
   
STARCHEFS SUPPORTS
Chad Houser | Café Momentum
Bison Pastrami, Arugula, Tomato, Carraway Crème Fraîche