Tuesday, September 16, 2008

Pyramid at Fairmont Dallas unveils new menu

By Pegasus News wire

DALLAS — On September 22, The Fairmont Dallas will unveil a new menu at the Pyramid Restaurant & Bar created by Executive Chef JW Foster.

Since his arrival in Dallas last year from his native Canada, Chef Foster has focused on creating a "fresh market" approach to menus for both the restaurant and bar incorporating products that are organic, authentically local and sustainable. JW's personal culinary philosophy emphasizes fresh, local ingredients in an effort to minimize our carbon footprint on the planet and support the local economy. With his new menu, he plans to infuse classic dishes with modern twists while highlighting the wide range and variety of products available in the state of Texas.

Foster's first major undertaking was the planning and implementation of a 2,000-sf herb and vegetable garden on the hotel's Terrace level. Foster and Executive Sous Chef Paul Peddle, along with their wives, personally planted more than 1,800 plants which now yield a bounty including three varieties of Heirloom Tomatoes, Cherry Tomatoes, Cayenne Peppers, Habanero Peppers, Poblano Peppers, Banana Peppers, Tabasco Peppers, Jalapeno Peppers, Potatoes, Zucchini, Green Peppers, Eggplant, Watermelon and Cantaloupe.

Herbs planted include Eucalyptus, Tuscan Rosemary, Trailing Rosemary, Hardy Rosemary, Lemon Thyme, Wooly Thyme, English Thyme, Greek Oregano, Mexican Oregano, Italian Oregano, Basil, Thai Basil, Lemon Basil, Italian Basil, Parsley, Lavender, Purple Sage, Silver Leaf Sage, Garden Sage, Curry, Cilantro, Chocolate Mint, Spearmint, Pineapple Mint and Mexican Mint.

Chef Foster's next project, in support of Fairmont Hotels' award-winning commitment to the environment, was the local and regional sourcing of products for the Pyramid. Texas products to be featured include Buffalo, Quail from Lockhart county, striped Bass, aged Parmesan from Dublin, Honey from the Hill Country, Waygu beef, Antelope, custom flavored olive oils, cheeses from The Mozzarella Company plus Boar and Venison from Broken Arrow Ranch in Ingram.

The third initiative are the products made in house. Foster will be aging and smoking a variety of meats; making his own mustards, pickles, pates, chutneys, tapenades, chorizo and other sausages, pestos, sorbets and ice creams, artisanal breads including brioche as well as all the pastas.

Foster lives in Dallas' State-Thomas neighborhood and travels to and from the hotel on either his bicycle or his 1960's vintage Vespa which he has completely restored to original mint condition. His culinary career began more than 20 years ago as a teenager growing up in Ontario, Canada. His creativity and passion were evident in his exceptional fine dining cuisine, which garnered high praise from guests and restaurant critics alike. As Executive Chef of historic, four diamond country inns in Southern Ontario, JW showcased fresh, regional cuisine and prided himself on providing guests with an extraordinary experience they would always remember.

Source: Pyramid

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Comments

Billusa99 Anonymous

Aged Parmesan from Dublin? Does their cheddar come from Palermo?

9 months, 2 weeks ago ( Link to this comment | Suggest removal )

Teresa Gubbins Staff

one man's vespa is another man's orange clogs. i guess they're trying to create/emphasize a persona? it's way cool that he's growing produce and herbs, and billusa should like the guy cuz he's from can-a-DA

9 months, 2 weeks ago ( Link to this comment | Suggest removal )