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Dallas Wine and Food Festival: Report on The Rising Star Chefs Awards Dinner

Wolfgang Puck's donated dessert course: Vanilla bean panna cotta with a blueberry shot + blueberry white cheddar crumble (photos by Carol Shih)

John Cox, Ray Skradzinski, Oliver Sitrin, and Heather Dorris may not be names that trip off your tongue. But if history is any guide they will be big-name chefs in Dallas in the next few years. They were the four winners in this year’s Rising Star Chefs Contest: Heather Darris (Bolla), Oliver Sitrin (Marquee), Ray Skradzinski (Five-Sixty by Wolfgang Puck), and John Cox (Hyatt Regency) Former winners have included Andre Natera (now execuchef at The Pyramid Restaurant), J. Chastain (now sous chef at The Rosewood Mansion on Turtle Creek), Omar Flores (now execuchef at Driftwood) and Anthony Bombaci (now execuchef at Nana).

Jump for photos and the rest of the story.

This year’s winners presented their dishes to a banquet of paying customers at their awards dinner held as part of the 2012 Dallas Wine and Food Festival last night. The sold out event was held at in a packed dining room at the Nasher Sculpture Center. Emcee Gary Cogill introduced videos of each chef in action while guests dined on a meal prepared by the chefs consisting of each of their winning dishes plus a dessert from Wolfgang Puck Catering (who provide catering to The Nasher). Sponsors ‘d’Arenberg and and Lilikanoon provided the wine. For a full list of the many sponsors involved see here.

See the photo show below for the food in all its glory!

John Cox's pan seared halibut, venison sausage, English pea, roasted poblano fricassee with Buerre Blanc
Ray Skradzinski's pan roasted pork tenderloin, trio of cauliflower black pepper blood orange sauce with marjoram
The winners of the Rising Star Chefs' Contest: Heather Darris (Bolla), Oliver Sitrin (Marquee), John Cox (Hyatt Regency), and Ray Skradzinski (Five-Sixty by Wolfgang Puck)
Oliver Sitrin's steak moutarde with parsnips and brussels sprouts
Heather Darris' pan roasted boneless lamb rack, yellow curry puree, sweet apple relish, and spinach beech mushrooms