Rising Stars Chefs Awards Dinner Celebrates the Best Up and Coming Chefs in Dallas
By Hayley Hamilton Cogill|
Pan Seared Halibut with Glazed Vegetables, Sweet & Sour Tomatoes and Lemon Caper Butter Sauce from First Place White Wine Winner Paul Peddle
Last night the 14th annual Rising Stars Chefs’ Awards Dinner celebrated exceptional food and flavors created by some of the cities best up and coming chefs. The second event in the five day Dallas Wine and Food Festival, this event has become one of the most anticipated for lovers of great food and supporters of our local chefs.
With Executive Director Nikki Miller at the helm, a tasting event was held in early April where various chefs presented their creations to the Dallas Wine and Food Festival judging panel, and last night at the Nasher Sculpture Center the winners were honored, with lucky attendees enjoying the tasty winning dishes with wine pairings from Napa Valley Artesa Chardonnay and incredible Pinot Noir from Domaine Serene in Willamette Valley. A special treat this year, a reception cocktail of Makers Mark and lemonade. All the food was decadent with one common theme…butter. Follow the jump for pictures of the festivities.
Makers Mark LemonadeEvening host Gary Cogill with Jo Ellen Brantferger, Dallas Wine and Food Festival Marketing Director (Far left) and Nikki Miller, Executive Director of the Dallas Wine and Food Festival (Center)Pan Seared Day Boat Scallops with Cauliflower Puree, Cipollini Onions and Asian Pear Mostarda, Second Place White Wine Winner from Chef Ji KangFirst Place White Wine Winner, Chef Paul Peddle of Pyramid RestaurantChef Ji Kang of Dish, 2nd Place White Wine WinnerLamb with Rosemary Miso, Soy Glazed Carrots and Grilled Leeks, First Place Red Wine Winner from Chef Andrew McDonaldBraised Veal Osso Bucco on a Bed of Mashed Potatoes with Wild Mushrooms, Second Place Red Wine Winner from Chef Guillaume ChhunChef Andrew McDonald of Nobu, First Place Red Wine Winner
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