Wednesday, April 2, 2008
Chef Kenny Mills appointed executive chef at Sullivan’s in North Dallas
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Sullivan's Steakhouse in North Dallas has appointed Kenny Mills executive chef. Mills, whose experience includes Go Fish, Chamberlain's, and Capital Grille (where he worked for five years), just started this week after completing a training session in Delaware.
He's arrived in time to oversee one of Sullivan's quarterly wine dinners, this one with California label Patz & Hall, on April 18, four courses for $130 per person. And the courses are:
- Seared sea scallops with Sin City salmon, chive couscous, and roasted red pepper sherry butter
- Bibb lettuce salad with warm hazelnut Dijon vinaigrette topped with Asian pear and shaved gorgonzola dolce
- Roasted tenderloin filet over pinot noir-Parmesan potato puree with wild mushroom sauce and crisp leeks
- Warm Granny Smith cake with butter pecan ice cream
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