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

I’ve often said, if my friend  Rebecca Rather, aka the Pastry Queen, hadn’t left Austin and moved to Fredericksburg a few years back, I would now weigh 500 pounds. Everything she cooks turns to gold, as in golden-brown. (Whereas everything I cook turns into. . . . something seriously inedible. Why is that?) Anyhoo, Rebecca is going to be in Austin, this weekend doing a demo in the Cooking Tent at the Texas Book Festival. It’s Saturday, October 31, from 11 to noon. The Festival is held  in and around the State Capitol at 11th and Congress.  I’ll be emceeing, kibbutzing, getting in the way, whatever, at the cooking demo. So come on down and see how a real pro does it.  Rebecca’s new illustrated cookbook, which she’ll be signing, is Pastry Queen Parties: Entertaining Friends & Family, Texas Style, by Rebecca Rather with Alison Oresman (Ten Speed Press, $32.50 hardcover). Here’s a yummy sample from the book.

VANILLA SAND DOLLAR COOKIES

2 cups (4 sticks) unsalted butter, at room temperature

1 cup firmly packed golden brown sugar

2 tablespoons vanilla bean paste or vanilla extract

4 cups all-purpose flour

1/2 teaspoon salt

Preheat the oven to 325 degrees. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray. With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray.

Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined. Add the flour and salt and mix on low speed until just thoroughly combined. (Don’t overmix here or the cookies can be tough.) Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart. Stamp each dough ball firmly enough to make an imprint, but don’t press so hard that the cookie flattens to less than 1/4-inch thick. Bake until the cookies begin to look golden brown around the edges, about 10 minutes.

Tagged: pastry queen, rebecca rather