Pyramid Dallas unfurls new spring menu

by PegNews wire

DALLAS — Since his arrival in Dallas in 2007 from his native Canada, Chef jW Foster has focused on creating a “fresh market” approach to menus for Pyramid Restaurant at The Fairmont Dallas, 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 menus for Pyramid Restaurant, he has infused classic dishes with modern twists while highlighting the wide range and variety of products available in the state of Texas.

For summer 2009, Chef Foster has created some unique, lighter fare for the Pyramid menu. The new menu will be available beginning June 10. Some of Chef Foster’s favorites from his new summer menu include:

Soft Shell Crab Taco. Local Corn Tortilla, Roasted Tomatillo Salsa, Pickled Carrot Slaw, Avocado Crème

---------------------------

Heirloom Tomato Salad. Paula’s Mozzarella, Shaved Fennel, Basil, Lemon Olive Oil, Charred Flatbread

----------------------------------------

Peking Duck. Local Organic Shiitake Fried Rice, Braised Bok Choy, Hoisin –Soy Pan Jus

----------------------------------------

Tenderloin. Rahr Braised Short Rib, Onion-Chèvre Potato Soufflé, Sherry Vinegar Reduction

--------------------------

New dessert favorites are a Meyer Lemon Sabayon, Limoncello Cheesecake, and a Strawberry Tart.

While the concept of the fresh-market approach for restaurants is often talked about, for Chef j.W. Foster, the commitment is being truly lived with his sourcing of local/regional products, the largest hotel/restaurant herb and vegetable garden in the area and the myriad of house made menu items for Pyramid Restaurant & Bar.

Source: Pyramid