State Fare

From Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.

by Patricia Sharpe

August 1997

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When George W. Brown, Jr., was named one of the best new chefs in America by Food and Wine in May, he immediately put his Texas heart on his sleeve. “I wanted to play up the Lone Star State angle for the article that appeared in the magazine,” says the 31-year-old executive chef of Seventeen Seventeen, the modish restaurant at the Dallas Museum of Art (1717 N. Harwood). One of the dishes he prepared was Texanized fish tacos, consisting of crisp masa-harina-breaded catfish, warm flour tortillas spread with roasted-jalapeño remoulade, and irresistible fresh creamed corn spiked with tequila. Open your mouth and say, “Y’all.”

Try this recipe for Catfish Tacos from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.

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