Wednesday, September 27, 2023 Sep 27, 2023
72° F Dallas, TX

TACA Lexus Party on the Green Gets a Taste of Mother Nature

By Krista Nightengale |
The Rosewood Mansion on Turtle Creek's chef Bruno Davaillon and his station, which had my favorite item, smoked hummus. Photos by David Higbee

Friday night’s soirée, TACA Lexus Party on the Green, took place on the lawn at the Rosewood Mansion on Turtle Creek.  There were cars up for winning, a cork pull, fabulous trips and dinners in the silent auction, and food. Oh, so much food. More than 30 chefs gathered in the courtyard to offer up some of their best fare. And it was all going really well, too, that is until Mother Nature got involved. It was a bit muggy at first, then there were sprinkles—little ones that grew—and then it rained. Partygoers and chefs headed toward the doors of the Mansion. Within a couple minutes, Mansion employees walked around offering umbrellas to those who stayed outside. But within maybe 15 minutes, it all cleared up, people and chefs returned to their stations, and the party continued.

Stephanie Hutson, marketing manager at The Mansion, was in high spirits. She said the party hosted about 600 guests. But she was also looking forward to the weekend when she would travel with Mansion chef Bruno Davaillon to the James Beard awards. Davallion’s dish was one of the best of the night. He served pork belly with smoked hummus, pickled ramps and rhubarb. I’m a sucker for hummus. Friday night, I discovered I’m a sucker for smoked hummus. I also really enjoyed Tim Byres’ dry cured pork with purslane and cantaloupe. It was a light, fresh dish on a muggy evening.

Chef Serge Botelli from Rosewood Tucker’s Point in Bermuda got rave reviews for his ancho-cocoa rubbed grilled quail, which came with sage polenta, spiced capsicum jus, and fig syrup. Several people also directed us to the Crescent’s chef Juan Rosado. He was serving a short rib with crispy, sticky rice and pickled vegetables. The ribs (a little large for one bite, but still manageable) offered a bit of kick at the end, which paired nicely with the rice.

I have a very large sweet tooth, so I knew I couldn’t leave without trying the Mansion’s chef Nicolan Blouin’s Mansion Macaroon Mania, an assortment of macaroons, which were made in-house. My favorite was the peanut butter and jelly. I’m simple.

Jump for food shots.

Photos by David Higbee