Thursday, February 13, 2014 , Updated 12:00 p.m., February 24, 2014
Dallas sous chefs team up for seven-course dinner at Driftwood on February 24
Seven chefs, seven courses, full belly.
DALLAS On February 24, seven sous chefs from seven of Dallas’ most celebrated and acclaimed restaurants will join forces to host a dinner the likes of which have never been seen inside Dallas’ borders. Hosted by Driftwood Sous Chef Justin Holt, the Dinner of Seven Sous will feature a course each from: Thomas Seargeant (CBD Provisions), Misti Norris (FT33), Cody Sharp (Casa Rubia), Gmo Tristan (formerly of Boulevardier), Dina Butterfield (The Mansion Restaurant) and Rose de la Rosa (The Joule), as well as the host restaurant’s sous, Holt.
“It’s exciting to have seven sous chefs from some of the best restaurants in town who are all going to be throwing down a course for a seven-course dinner. This is going to be a lot of fun,” Holt says. “It’s all going to be a very good representation of not only where we work and where we come from, but at the end of the day, we’re wanting to let our own individuality and creativity speak through the dishes. We’re trying to promote each other’s talents and build the culture in the process.”
The event, which Holt says was inspired by the atmosphere and excitement that surrounded the sous chef event held by Chefs For Farmers, will feature wine and beer pairings and costs $130, pairings included. It is a unique event in that so many participants from highly respected restaurants around the city have teamed up for what promises to be a particularly memorable event. Call Driftwood at 214-942-2530 to make reservations.
“It’s really awesome to know that while we’re all really driven, we want to build the culture and put our competitiveness aside to do a dinner like this,” Holt says. “There’s a lot of respect between all of us, and I think we’re all eager to throw down some dishes together and learn from each other.”
Seven Sous Dinner At Driftwood menu
- Course I: Whelk, Spanish Tortilla, Chicharrons, Romesco
- Course II: Beets, Quinoa, Fennel, Citrus, Smoked Blue Cheese, Texas Honey
- Course III: Beef Belly, Tortellini, Spicy Greens, Wild Mushrooms, Crème Fraiche
- Course IV: Beef Heart, Fermented Piquillo, Smoked Cherry Mostarda, Egg Yolk, Rye
- Course V: East Texas Poulet, Polenta, Xocopili, Charred Cippolini relish, Brussels, Pepita
- Course VI: Kohlrabi, Goats Milk, Tea, Citrus
- Course VII: Meyer Lemon, Pistachio, Texas Huckleberry, Citrus, Almond
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