Last night hundreds of people showed up at the Westin Galleria Dallas to celebrate Bonne Santé, a food and wine showcase to raise funds for the National Kidney Foundation. The evening also recognized people whose contributions have improved the lives of those suffering in the community and those who have contributed to the funding of the foundation’s work. The National Kidney Foundation’s prestigious “Gift of Life Award” was awarded to Janelle and Larry Friedman for a lifetime of work, especially aimed at benefitting children in need. The two chefs behind the culinary organization Scott Gottlich, chef/owner of Bijoux and The Second Floor and William Koval, Executive Chef of the Lakewood Country Club, both have compelling personal reasons to support the National Kidney Foundation, having immediate family members who suffer from kidney disease or the lack of a kidney at birth.
After a reception and silent auction highlighted by acrobats and music by Ricki Derek and The Las Vegas Seven, guests moved into the dining room where they could choose food from a star-studded cast of chefs.
Jump for the glorious details.
In the order I came across the chefs:
Samir Dhurandhar, Nick and Sam’s Steakhouse, Lamb Chop with Onion Relish and Mint Yogurt. (pictured above).
David C. Smith. The Westin Galleria. Beef Stew with Guinness and Kale Mash. Cashel Tart.
The theme here was the chef’s Irish roots. I have never had the lowly vegetable kale served at one of these high-end dos. But you know, it worked! A tasty vegetable accompaniment to the hearty stew. The stew cut the sharpness of the cashel, an underrated blue cheese. Smith is one of the chefs in Dallas who flies under the radar.
William Koval, Lakewood Country Club. Seared Ahi Tuna Slider, Red Radish, Red Onion, Daikon and Cilantro Aioli
Scott Gottlich, Bijoux. Lobster Ravili with Cauliflower Puree, Tarragon Bubbles.
J. Chastain, The Second Floor. Roast Beef Tenderloin, Gnocchi and Pea Tendrils
Pascal Sanchez and Shawn Armstrong, The Mandarin Oriental Hotel, Las Vegas. Foie Gras Foam with Orange and Pop Candy. Also a Foie Gras Terrine with Apricots and Sauternes, Eggplant and Rhubarb.
The terrine was an example of intricate and sophisticated cooking on show.
Triple star winner Pierre Gagnaire is the big name chef behind the restaurants at Las Vegas’ Mandarin Oriental Hotel.
Shuji “Elvis” Sugawara, Shinsei. Assorted Sushi (pictured asparagus with salmon).
Abraham Salum, Salum. Sweet Corn Bisque with Duck Confit Ravioli
Dean Fearing, Fearing’s. Bacon Wrapped Quail with Blue Cheese Dressing and Iceberg Lettuce
Shawn McClain, Sage at ARIA Resort and Casino, Las Vegas. Maine Diver Scallop with Grilled Romaine and Vinaigrette.
Anthony Bombaci, Nana Restaurant. Langoustine Ceviche with Cilantro Sorbet.
Great idea to use langoustine in the ceviche. A little bit unusual. The sorbet was a telling complimentary note.
Bruno Davaillon, The Rosewood Mansion on Turtle Creek. Veal Fritters with Eggplant and a Side of Basil.
Jason Weaver, La Torretta Lake Resort and Spa, Lake Conroe, TX. Lamb Curry Topped by Foie Gras Torchon with Mango and Curry Oil.
Jack Elias, Brookhollow Country Club. Assorted Petit Fours.
And somehow I missed Blaine Staniford, Grace. It must have been the excitement of the live auction. Scott Murray emceed the evening.