Thursday, May 23, 2024 May 23, 2024
72° F Dallas, TX

Scottish Rite’s Treasure Street Delights the Palate

Butternut squash custard with lemon marmalade, goat cheese sorbet, and candied pepitas by Bruno Davaillon of The Rosewood Mansion on Turtle Creek.(photos by Melisa Oporto)

Last Thursday night’s Treasure Street at Scottish Rite Hospital for Children had oldies tunes coming from the live band, great silent auction items, and some of Dallas’ best-dressed philanthropists. This event, which annually celebrates children who have benefited from TSRHC donor generosity, featured a number of different food stations to tantalize guests. Tall, roofed structures guided the hungry like beacons of deliciousness. You couldn’t go wrong.

Dean Fearing served as the Chef Chair and led a team of incredibly talented chefs, each bringing their own works of wonder to the table. Robert del Grande presented a barbecue red fish steamed in banana leaves with chipotle sauce, while Fearing’s offered a chicken fried quail with Sonny Bryan’s sauce.

If barbecue wasn’t your thing, Bruce Auden could offer you seared tuna with chili citrus noodles. And did I mention the portobello fries with truffled buttermilk dip from Parigi?

Crispy duck confit and potato cakes with sundried cherry relish and truffle by Jim Severson of Sevy's.

Much to my surprise, Margaux Anbouba, my fellow D intern, was strolling along in search of culinary delights as well. We both agreed that Sevy’s duck confit was the best dish around.

“The aioli sauce perfectly complemented the duck, which was crispy on the outside and tender on the inside,” Anbouba said. I couldn’t have put it better myself.

Patrons dancing to music provided by Robert Earl Keen.

I, personally, loved that the cheese and bread station by Empire Bakery that was conveniently located next to the Argyle Winery station, where one could pick up a glass of pinot noir or sparkling wine, depending on your preferences. The cheese and bread station, in fact, seemed to be a hit.

Every year, Treasure Street never fails to be one of the most magnificent galas of the year. It’s raised 8.4 million dollars to date, and continues to support the work of skilled physicians at Scottish Rite Hospital for Children.

[Correction: Previously, instead of “Dean Fearing,” it said “David Fearing.”]

Short ribs with chocolate glaze, mango and basil by Anthony Van Camp of Ser Steak + Spirits.
Balloons (left); seared tuna on chili citrus noodles with Hunan barbecue sauce and pea shoots by Bruce Auden of Biga on the Banks (right)


Moroccan spices lamb pita with cucumbers, mint tzatziki and ginger roasted field tomatoes by Molly McCook of Ellerbe Fine Foods.
A sculpture of children playing in the lawn of the Scottish Rite Hospital.

Sarah Bennett graduated from Southern Methodist University in May 2011 with a degree in English/Creative Writing. She admits her nerdy passion for historical fiction, and can be found on the weekends cheering on the Mustangs from the Boulevard.