Pea custard caviar at the Rosewood Mansion on Turtle Creek. Photo by Kevin Marple.

Truffles and Bubbles at the Mansion on Turtle Creek

Five nationally-recognized chefs are whipping up a multi-course dinner benefiting the James Beard Foundation.

The Rosewood Mansion on Turtle Creek is throwing one over-the-top party. Five nationally-recognized chefs are gathering at the Mansion Restaurant on November 1, for a multi-course dinner benefiting the James Beard Foundation. Chefs participating in the event include:

  • Bruno Davaillon — James Beard finalist and Mansion chef.
  • Nicolas Blouin — Mansion pastry chef.
  • Paul Kahan — Chicago-based chef. Awarded “Oustanding Chef” by the James Beard Foundation in 2013 and “Best Chef of the Midwest” in 2004.
  • Michael Cimarusti — Chef at Los Angeles restaurant, Providence. Has been nominated for several James Beard Award nominations and has two Michelin stars.
  • Bryan Voltaggio — Executive owner of six restaurants including VOLT, Lunchbox, Family Meal, RANGE, and two locations of AGGIO. Also,the first chef to compete on both Top Chef and Top Chef Masters.
  • Jose Mendin — James Beard semifinalist and restaurater and partner of Pubbelly, Pubbelly Sushi, Barceloneta, PB Steak, Taco Belly and L’echon Brasserie.
  • Scott Conant — Opened Scarpetta in New York in 2008 (after fifteen years of cooking).

The party kicks off at 6:30 p.m. with a caviar and champagne reception. During the reception, alumni chefs, Dean Fearing, Tim Byers, Brian Zenner and Michael Corvino will present an appetizer featuring Rochon Premium Brand Siberian sturgeon caviar.

The “White truffle and champagne dinner” starts at 7:30 p.m., some menu highlights include a salted butter-roasted scallop with crushed German butterball potatoes and scallop nage paired with Ruinart Rosé; pheasant with foie gras albufera, chestnuts and butternut squash paired with Dom Perignon Rosé Vintage 2003 and suckling pig rillettes with kartoffelsalat, pickled celeriac, apples and shiro shoyu-caviar jus with Moët & Chandon Grand Vintage Rosé 2004.

The dinner costs $500 per person, and a portion of the proceeds will support the James Beard Foundation Scholarship Program. Seating is limited, call (214) 443-4747 to make a reservation.

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