Dallas, TX, 2014-10-9 — /Travel PR News/ — Saturday, November 1, five nationally-recognized chefs will converge on the Mansion Restaurant for an over-the-top dinner benefiting the James Beard Foundation. Truffles and Bubbles will showcase seven stunning courses from Mansion chefs Bruno Davaillon and Nicolas Blouin and five additional James Beard-recognized chefs, all featuring Urbani white Alba truffles and elegantly paired with Champagnes from the Moët Hennessy portfolio.
As if the dinner weren’t lavish enough, members of the Mansion culinary family tree return for the evening’s opening reception. Alumni chefs Dean Fearing, Tim Byers, Brian Zenner and Michael Corvino will each present an appetizer featuring a decadent dollop of Rochon Premium Brand Siberian sturgeon caviar.
Chefs participating in Truffles and Bubbles, a Friends of James Beard Benefit Dinner, include James Beard finalist Bruno Davaillon, pastry chef Nicolas Blouin and:
Paul Kahan
Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and most recently Nico Osteria. He was awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004.
Michael Cimarusti
At his acclaimed Los Angeles restaurant, Providence, Chef Michael Cimarusti has created contemporary seafood-centric cuisine for almost a decade, yielding several James Beard Award nominations and two highly coveted Michelin stars. He combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish.
Bryan Voltaggio
Bryan Voltaggio is the executive chef and owner of six restaurants including VOLT, Lunchbox, Family Meal, RANGE, and two locations of AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard finalist co-authored the cookbook VOLT.Ink with his brother and is set to release a new title, HOME, in 2014.
Jose Mendin
James Beard semifinalist Chef Jose Mendin is a restaurateur and partner of Pubbelly, Pubbelly Sushi, Barceloneta, PB Steak, Taco Belly and L’echon Brasserie. The product of a culinary family, Mendin was born and raised in Puerto Rico, yet his passion for cooking has taken him around the globe to work with some of the most recognized chefs in the world. Now, he is leading Miami’s vibrant food scene.
Scott Conant
As one of New York’s most respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food with soul. After 15 years of cooking, he opened Scarpetta in New York in 2008 to rave reviews and an enthusiastic following that to this day has established Conant as one of the country’s preeminent Italian chefs.
MENU
6:30 p.m.
Caviar + Champagne Reception
Smoked Salmon Tartare + Roasted Jalapeño Crema
Dean Fearing
Smoked White Fish Crudo + Iced Tomato Water
Tim Byres
Red Beet Nest + Black Trumpet Mushroom + Crème Frâiche
Brian Zenner
Buckwheat + Pumpkin
Michael Corvino
Confit Potato + Smoked Cream + Meyer Lemon Salt
Bruno Davaillon
7:30 p.m.
White Truffle + Champagne Dinner
Cold-Poached Pork Loin and Tuna
with Grilled Chicories and Preserved Baby Peaches
Dom Pérignon Brut 2004
Paul Kahan
Salted Butter-Roasted Scallop with
Crushed German Butterball Potatoes and Scallop Nage
Ruinart Brut Rosé NV
Michael Cimarusti
Shrimp and Buckwheat-Yellow Corn Grits
with Smoked Parmigiano Reggiano and Fra Diavolo
Veuve Clicquot Ponsardin Vintage Brut 2004
Bryan Voltaggio
Suckling Pig Rillettes with Kartoffelsalat,
Pickled Celeriac, Apples and Shiro Shoyu-Caviar Jus
Moët & Chandon Grand Vintage Rosé 2004
Jose Mendin
Risotto with Farm Eggs
Krug Grand Cuvée MV
Scott Conant
Pheasant with Foie Gras Albufera, Chestnuts and Butternut Squash
Dom Perignon Rosé 2003
Bruno Davaillon
Pears with Honey, Brioche, Brown Butter Ice Cream
and New Mexico 16-Year-Aged Balsamic
Veuve Clicquot Ponsardin Demi-Sec NV
Nicolas Blouin
A portion of proceeds from the dinner will go toward supporting the James Beard Foundation Scholarship Program, which helps aspiring culinary students realize their dreams by supporting them on a path to success in the world of hospitality. The foundation’s scholarship program is essential to the fulfillment of the organization’s mission to celebrate, nurture and honor America’s diverse culinary heritage through programs that educate and inspire.
The opening caviar and Champagne reception will kick off at 6:30 p.m. in Rosewood Mansion on Turtle Creek’s newly redesigned ballroom, and dinner will flow into all corners of the Mansion Restaurant, a fitting backdrop for the sumptuous evening. The dinner is USD500 per person, plus tax, and seating is limited. Please call +1 214 4434747 for reservations.
About Rosewood Mansion on Turtle Creek
Rosewood Mansion on Turtle Creek® retains the intimate ambiance and charm of the private residence it once was. Originally built by a cotton magnate in 1925, the 16th-century Italian Renaissance-style estate was transformed 55 years later into a world-class restaurant and hotel with 143 elegantly furnished rooms and suites. In 2010, the Mansion turned 30 and debuted dramatically redesigned rooms and a sophisticated new lobby. The hotel redesign came on the heels of a multi-million-dollar restaurant renovation that resulted in a contemporary and elegant restaurant, stylish bar and comfortable terrace featuring modern French cuisine by executive chef Bruno Davaillon.
For more information: rosewoodhotels.com/mansion
Connect with us: facebook.com/RWTurtleCreek or Twitter @RWTurtleCreek
MEDIA CONTACT
NORTH AMERICA
Stephanie Hutson
Area Director of Public Relations
Rosewood Hotels & Resorts
E: stephanie.hutson@rosewoodhotels.com
T: +1 214 520 5846