Chef of Dallas-based Del Frisco’s to prepare dinner at James Beard House on August 11

by PegNews wire

Executive Chef Thomas Dritsas of Del Frisco's Restaurant Group has been invited to prepare a dinner at the James Beard House on August 11 in New York City. This culinary event will include a five-course meal with wine pairings.

The Creole inspired menu pays homage to the first Del Frisco's Restaurant, which opened its doors in New Orleans in the early 1980s. Chef Dritsas created menu items that reflect Del Frisco's old, Southern Louisiana roots such as crawfish, redfish, and beignets.

"Del Frisco's Divine Wine Dinner" will begin with passed hors d'oeuvres, including gulf shrimp Bloody-Mary shooters with Creole tomato jelly and fresh horseradish foam. Course options include a smoked crawfish cake and a country-style pulled duck terrine and sauteed redfish. The highlight of the menu will be the chef's mastery of beef featuring American Wagyu. The evening will conclude with New Orleans inspired lemon doberge beignets with lemon Creole cream.

Chef Terrel Cole of Sullivan's Steakhouse in Naperville will assist Chef Dritsas. Together, they will collaborate with Del Frisco's Wine Director, David O'Day, to create the perfect pairings to compliment the Creole-inspired meal.

"It was my privilege to consider hosting a group of Del Frisco's chefs, and I am simply thrilled about the marvelous menu they plan to serve. It's refined and elegant, with Creole overtones and an amazing list of wines to match. This will be a night to remember," said Izabela Wojcik, director of house programming for The James Beard Foundation.

Chef Dritsas received his formal culinary training at the Culinary Institute of America with an OAS in Culinary Arts. Dritsas has served as corporate executive chef for the Del Frisco's Restaurant Group since December, 2003, and oversees the day to day culinary operations for all Del Frisco's and Sullivan's Steakhouses.

Source: Del Frisco's Restaurant Group