There has been a lot of buzz surrounding former Uchiko chef Paul Qui these past few weeks regarding what’s next for the recent Top Chef victor. Qui officially announced he will reveal all the details of his next endeavor in a few weeks during a dinner in New York City. And as you can imagine, speculation keeps mounting as to whether Qui will stay in Texas or not, but for the time being, he still belongs to the Lone Star State.

For those who can’t get enough of the Top Chef winner, you can catch a glimpse of him via live stream from the Le Cordon Bleu College of Culinary Arts – Qui’s culinary school alma mater – in Austin today. At 5 p.m. CT, Qui will be hosting a virtual cooking demo at the school where he’ll be preparing some of his favorite dishes and answering viewers’ questions.  For those interested in seeing Qui work his magic on camera again, see this link to find out how to snag one of the available virtual spots.

Tagged: austin, Layne Lynch, Le Cordon Bleu College of Culinary Arts, Paul Qui, Top Chef Texas

It’s not too late to snag a couple of seats for the twelfth annual Stephan Pyles Celebrity Chef Dinner in Dallas this coming Sunday evening, December 4, sponsored by the Wine & Food Foundation of Texas.

This year the line-up of star chefs from across Texas includes Stephan Pyles and Joel Harrington of restaurant Stephan Pyles and Samar by Stephan Pyles (Dallas), Jason Dady of the Lodge (San Antonio), David Garrido of Garrido’s (Austin), Nick Badovinus of Neighborhood Services Bar & Grill (Dallas), Rebecca Rather of Sugar & Smoke (Fredericksburg), and Renee Morgan from Le Cordon Bleu College of Culinary Arts (Austin); Morgan is the winner of last year’s scholarship (but more about that later).

On the lineup for the extravagant five-course wine dinner are the following:

A Trio of Hors d’Oeuvres: Bone Marrow Brulée Tartlet with Cranberry and Red Onion Relish; Country Ham, and Gouda Grits Fritters; and Tomato Martini Shooters with Mozzarella & Basil Oil (Chef Morgan)

Scallop with a Bacon-Potato Ball, Red Jalapeño Crema, and Pumpkin Seed Chardonnay Gelée (Chef Garrido)

Bay of Fundy Salmon Confit with Horseradish Panna Cotta, Honeycrisps, and Manchego Chicharrón (Chefs Pyles and Harrington)

Cider Roasted Texas Quail, Butternut Squash Grits, Luxardo-Walnut Compote (Chef Badovinus)

Pan-Seared Lamb Loin with Root Vegetable Spoonbread, Fennel, Wild Mushroom and Smoked Huckleberry Bordelaise (Chef Dady)

Sweet Potato Doughnuts with Garrison Brothers Bourbon, Bacon Caramel Sauce, and Caramel Ice Cream (Chef Rather)

What is the cost of this culinary extravaganza? A mere $150 per person (wine’s included, or did I say that already?), with the proceeds going to fund a $15,000 annual scholarship for a lucky Texas culinary student. (The winner is selected by a panel of culinary professionals from three finalists competing in a timed cook-off.)

Following the dinner there will be a short but action-packed live auction that will include rare and fine wines (that’s how you can stockpile some holiday cheer), assorted luxury items, and restaurant packages.

But hurry. The event is almost sold out. Call 512-327-7555 or visit www.winefoodfoundation.org. The dinner will be held December 4 at Stephan Pyles restaurant, at 1807 Ross Ave., Dallas, with hors d’oeuvres at 6 and seating at 7. The ticket price is nonrefundable.

The Wine & Food Foundation of Texas is an Austin-based nonprofit membership organization committed to the excellence of food and wine. To date, the foundation has given over $1.25 million to support public television, scholarships, and grant projects throughout the state. The foundation also offers unique classes, tastings, and special events to members.

Tagged: david garrido, garrido's, Jason Dady, Joel Harrington, Le Cordon Bleu College of Culinary Arts, Neighborhood Services, Nick Badovinus, rebecca rather, Renee Morgan, Samar, Stephan Pyles, Stephan Pyles Celebrity Chef Dinner, Stephan Pyles Culinary Scholarship, Sugar & Smoke, The Lodge, Wine & Food Foundation of Texas