Top Dishes 2012
Lets wind back the clock to 2007.
I first met globally-famed food journalist, Antoinette Bruno as she swept Dallas & Ft. Worth like a tornado to find her batch of Rising Star chefs. I was contacted for a food tasting, and after a busy dinner service in came AB with one of her assistants to meet me. The ladies had a five courses, snapping high resolution photos as each plate hit the table. This was all to see if I had the talent to join their inner circle of elite chefs, they refer to as Rising Stars. It was nerve racking to cook for one of the most powerful food journalists in the world. For any aspiring chef this type of tasting is far more important than some “try out” for a new job or another celebrity dinner, this was to see if I was good enough to be deemed a Rising Star. Weeks went by in silence, it seemed that every chef in the metroplex was on edge. Until one day on the way into work I received a call “Congratulations! You have been chosen to be a 2007 Rising Star!” I finally had my answer and from that point on I knew I would be judged on a higher level. It meant pushing the boundaries even farther and how critical it was to stay ahead of all the trends every minute of every day.
Fast forward 2012.
I open a new fine dining restaurant located inside the luxurious Hotel Eilan Resort and Spa named Sustenio. I get a call the first week of dinner service (while on the line), it’s Antoinette – She wants to come visit me and shoot some of my food, also invites me to cook at the Rising Star SA/ATX honoree event. Perfect! No stress, I had already made Rising Star now it was just time to have fun and perhaps drink a little afternoon bubbly with my friend. A few weeks go by and she comes to stay at the hotel – we laughed all morning as she shot photo after photo. There is always a favorite -of any multi course meal- and it happened to be the lamb dish.
The dish originally started as black bear meat with “twigs and berries.” However, I didn’t feel I would be able to have 2 lbs. of bear meat sent FedEx from California for $325 fly under the radar – so stuck with locally raised lamb. It was an instant success and of course landed a spot on our menu shortly after the tasting. Then in January 2013 the infamous Top 10 dishes of the year came out, and this was a sweet ending to 2012 and a positive beginning to 2013.
Photos above (taken by AB of Starchefs.com)
Sous Vide Lamb – Mint, Freeze Dried Blueberry Granola, Honeycomb, Marcona Almond Milk
* To see the complete set of photos click HERE
What was one of your top dishes 2012 ? – leave your comments below