Thu June 5, 2014 4:03 pm By Patricia Sharpe

A team of notable Dallas chefs will host a locally sourced dinner at the Dallas Farmers Market on Thursday, June 12, at 6:30 p.m., kicking off a fundraising effort for the bipartisan Legislative group known as the Texas House Farm-to-Table Caucus. A menu prepared by Graham Dodds (with Hibiscus), Sharon Hage (SHage Consulting}, Adam West (The Porch), and Mark Wootton (Garden Cafe) will feature dishes such as red snapper ceviche, smoked beef short rib, jalapeño cornbread, and peach and blackberry cobbler. The purpose is to raise money to help educate members of the Texas House of Representatives on issues such as supporting family farms, sustainable farming, and nutritious foods. 

The following morning at 10 a.m. at the Market, local farmers will partake in an open forum discussion with legislators. The market is located at 1010 S. Pearl Expressway in Dallas.

The Caucus was formed in 2012 and is led by Representative Eddie Rodriguez (D-East Austin) and Representative Lois Kolkhorst (R-Brenham). It is comprised of House members from across the state.

Tickets are $100 per person and can be purchased here.

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Thu June 5, 2014 4:03 pm By Patricia Sharpe

A team of notable Dallas chefs will host a locally sourced dinner at the Dallas Farmers Market on Thursday, June 12, at 6:30 p.m., kicking off a fundraising effort for the bipartisan Legislative group known as the Texas House Farm-to-Table Caucus. A menu prepared by Graham Dodds (with Hibiscus), Sharon Hage (SHage Consulting}, Adam West (The Porch), and Mark Wootton (Garden Cafe) will feature dishes such as red snapper ceviche, smoked beef short rib, jalapeño cornbread, and peach and blackberry cobbler. The purpose is to raise money to help educate members of the Texas House of Representatives on issues such as supporting family farms, sustainable farming, and nutritious foods. 

The following morning at 10 a.m. at the Market, local farmers will partake in an open forum discussion with legislators. The market is located at 1010 S. Pearl Expressway in Dallas.

The Caucus was formed in 2012 and is led by Representative Eddie Rodriguez (D-East Austin) and Representative Lois Kolkhorst (R-Brenham). It is comprised of House members from across the state.

Tickets are $100 per person and can be purchased here.

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Thu May 8, 2014 11:09 am By Patricia Sharpe

Dallas super chef Dean Fearing did not get where he is today by being a shrinking violet. Or lacking ambition. Noticing that no one had written a cookbook named The Texas Food Bible, he claimed the title for his own. As a result, The Texas Food Bible: From Legendary Dishes to New Classics is now out from Grand Central Publishing ($30).

In the 256-page book, lavishly illustrated with photography by Dave Carlin, Fearing looks back on dishes he has developed over a career that spans some thirty years, including two decades at the celebrated Mansion on Turtle Creek Hotel in Dallas and seven-plus years at his own restaurant, Fearing’s, which opened at the Dallas Ritz Carlton in 2007. (Texas Monthly named Fearing’s the best new restaurant in the state in 2008.)

Fans will be happy to know that it includes signature dishes (and adaptations) from both restaurants, such as enchiladas with griddled jalapeño potatoes, charred corn and chorizo street tacos, and avocado fries. But he also throws in recipes he’s come across and fallen in love with, like smoky bacon barbecue sauce. Many of the selections pay homage to Southwestern Cuisine, the popular culinary movement that Fearing co-founded with other Texas chefs in the mid-nineteen-eighties.

There is still time to catch him on his short book tour. On Thursday, May 8, he will do a book signing and dinner in conjunction with the Twig Book shop and NAO restaurant in San Antonio. On Saturday, May 10, he will sign books at Neiman Marcus at 8687 North Central Expy, Suite 400, Dallas. On May 24, he will be at Neiman Marcus at 2100 Green Oaks Road in Fort Worth.

Here’s his take on barbecued quail:

Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing

Serves 4 

Ingredients:
Four 4-ounce semi-boneless quail
Salt
Freshly ground pepper
8 thin strips seeded jalapeno chile
8 strips smoked bacon
1 cup warm Texas-Style Barbecue Sauce or use your favorite sauce
1 cup Jalapeno Ranch Dressing

Directions:

  1. Preheat the oven to 375F.
  2. Place the quail on a clean cutting board. Working with one at a time and using a small, sharp knife, cut the wing tips and legs from each bird. Cut down the center of the backbone of each quail, opening up the body. Lay flat, skin side down.
  3. Generously season all sides of each quail with salt and pepper. Lay 2 strips of chile down the center of each one and, working from one cut side, roll the birds into a tight cylinder.
  4. Working with one bird at a time, place 2 strips of bacon, side by side, on a clean surface. Place a rolled quail on one end, and again roll into a tight cylinder, completely enclosing the quail. Repeat the process to cover all the birds.
  5. Place the rolled quail, seam side down, in a baking pan, leaving about 2 inches between birds. Transfer to the preheated oven and roast for about 12 minutes, or until the bacon is thoroughly cooked and nicely browned.
  6. Remove from the oven and let rest for 5 minutes.
  7. Using a serrated knife cut each quail roll crosswise into ½-inch-thick rounds. Place a small skewer through each round, going straight through the center, entering and exiting through the bacon wrap. Dip the quail rolls into the barbecue sauce to glaze slightly.
  8. Place on a platter and serve warm with the ranch dressing for dipping.
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Tue May 6, 2014 2:38 pm By Layne Lynch

It’s not surprising a Texas chef took home the award for Best Chef Southwest last night at the James Beard Foundation Awards; after all, four out of the five nominees hail from the state. And yet, Houstonians and Texans alike couldn’t help but beam when Chris Shepherd, executive chef of Underbelly in Houston, was called up to accept the prestigious culinary medal.

Shepherd surpassed fellow Texas nominees Bryce Gilmore of Barley Swine (Austin), Justin Yu of Oxheart (Houston), Hugo Ortega of Hugo’s (Houston), and Kevin Binkley of Binkley's in Cave Creek (Arizona) to bring home the food world’s highest honor.

"This is an amazing, surreal experience,” Shepherd told Texas Monthly. “More than anything, I wanted to bring this award back to the city of Houston, and I'm thrilled to be able to do that. I built my restaurant for the city, and this award is for the city." 

Under Shepherd’s helm, Underbelly has utilized homegrown fare and purveyor goods from Houston and its surrounding communities to create a playful-yet-refined, ethnically diverse menu. This was also a record year for Houston chefs, who set a record number of nominations in the Best Chef Southwest category. The last Houston chef to bring home the same honor as Shepherd was Robert Del Grande in 1992 (coincidentally, del Grande, chef and co-owner of RDG/Bar Annie in Houston, was one of the chefs who cooked for the gala following the awards ceremony). Congratulations to Shepherd and all the Underbelly employees. 

For more on Shepherd and his restaurant, check out Patricia Sharpe’s review of Underbelly from the September 2012 issue.  

(Photo by Julie Soefer)

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Fri April 25, 2014 3:02 pm By Layne Lynch

This weekend, a group of acclaimed food and beverage personalities will flock to Austin for the third annual Austin Food & Wine Festival, including James Beard Foundation Award finalist Bryce Gilmore of the Odd Duck and Barley Swine in Austin. Below, Gilmore jumps into who should win this year’s James Beard Best Chef Southwest award, Odd Duck’s negative GQ mention, and working with his chef-father (one day).

Layne Lynch: The Austin culinary scene is continuing to draw a lot of national attention. What do you think is going on in Austin that’s inspiring such creativity?

Bryce Gilmore: I think there’s a lot of young and innovative talent here. Austin is really community-based, and it breeds this ‘we’re all in this together’ mentality, which is great. The culinary scene doesn’t have the vast range of cuisines like New York or Chicago, but it’s happening: chefs and restaurateurs are seeing that the people of Austin are interested in more. 

LL: You were recently nominated for a James Beard Foundation award. I’m going to ask you a huge hypothetical. If you don’t win for Best Chef Southwest, who should?

BG: That’s an impossible question to answer. It’s such an honor to be nominated as one of five in the whole region. That’s an insane statistic if you think about it. Of course I’d love for this year to be me, but you never know. 

LL: Are there any Austin chefs or Austin restaurants that inspire you? 

BG: My dad, Jack Gilmore, is always an inspiration. He introduced me to this world and continues to inspire me. The sheer volume he does at both restaurants and his unwavering commitment to local farmers should be inspiring for all chefs.

LL: I was surprised Alan Richman found fault with one of Odd Duck’s dishes. Do you let opinions of that caliber change the way you execute your dishes? 

BG: I definitely listen to people’s opinions, but the caliber of the opinion bears no weight as to my decision to change or not change a dish.

LL: Tell me a bit about what you’ll be doing at the Austin Food and Wine Festival.

BG: I’ll be participating in the Rock Your Taco event, which I’ve done before and it’s always a really fun event. On Sunday, I’ll be doing the Fire Pits with my dad again this year. We are still working out what we’ll serve for both events, so I’ll keep that a surprise. 

LL: I’ve asked you in the past about doing a project with your dad one day and you’ve always said “never say never.” Is that still something you think about? 

BG: Absolutely, I’d love to do something with my dad. We’re both very busy at the moment with our own ventures. Something like that is all about good timing for both of us. 

LL: You’re now juggling two restaurants. How have you seen yourself evolve as a chef over the past few years? 

BG: Well, I went from a trailer-sized staff to managing two restaurants, which has been a huge evolution. It’s hard for me to objectively say how I’ve evolved as a chef because my philosophy for cooking is the same. Perhaps I’ve evolved in that I can support more farmers now than ever before.

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