Local foodies gathered at The Mercury in March for the inaugural SIDEDISH SUPPER CLUB — an offshoot of the dmagazine.com’s flavorful blog, SideDish — hosted by D Magazine food editor Nancy Nichols. Diners enjoyed a one-of-a-kind, five-course sous vide menu prepared by nationally renowned celebrity chef Chris Ward. Ward was one of the first chefs in Dallas to use the sous vide cooking method, in which food is placed in air-tight plastic bags and cooked in circulated water for an extended period of time at low temperatures. Mingling guests sipped specialty sous vide watermelon martinis while they checked out the technology behind this cutting-edge culinary trend. Prior to the first course, Ward enlightened guests with an exclusive behind-the-scenes look at this unique method of cooking. Once seated, a ballotine of foie gras cherries and brioche was served, followed by a delectable olive oil-infused salmon with charred tomato vinaigrette and avocado purée. Course three was a 72-hour braised short rib, followed by the fourth-course rack of lamb with artichokes barigoulde and onions. A mouth-watering vanilla Granny Smith apple made for a sweet ending. Following dinner, the party spilled out into the parking lot as foodies lingered around Audi’s state-of-the-art automobiles.


wine_600 Specialty sous vide watermelon martini photography by Jerry McClure


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