Events / Friends of James Beard Benefit Dinner


Truffles and Bubbles

Sat, November 01, 2014

6:30 PM
Mansion Restaurant at Rosewood Mansion on Turtle Creek
Member Price: $500 Public Price: $500 Phone: 214.443.4747

Host Chef Bruno Davaillon

Tim Byres
Smoke, Dallas

Michael Cimarusti
Providence, Los Angeles

Scott Conant
D.O.C.G. Enoteca, Las Vegas
Scarpetta, Las Vegas, Los Angeles, Miami, NYC, and Toronto

Michael Corvino 
The American Restaurant, Kansas City, MO

JBF Award Winner Dean Fearing
Fearing’s at The Ritz-Carlton, Dallas

JBF Award Winner Paul Kahan
Blackbird, Chicago

Jose Mendin
Pubbelly, Miami

Bryan Voltaggio
Volt, Frederick, MD 

Brian Zenner
Oak, Dallas

Pastry Chef Nicolas Blouin
Rosewood Mansion on Turtle Creek, Dallas


  • Hors d'Oeuvre
    • Smoked Salmon Tartare with Roasted Jalapeño Crema
    • Smoked Whitefish Crudo with Iced Tomato Water
    • Red Beet Nest with Black Trumpet Mushrooms and Crème Frâiche
    • Buckwheat with Pumpkin
    • Potato Confit with Smoked Cream and Meyer Lemon Salt
  • Dinner
    • Cold-Poached Pork Loin and Tuna with Grilled Chicories and Preserved Baby Peaches
    • Champagne Dom Pérignon Brut 2004
    • Salted Butter–Roasted Scallop with Crushed German Butterball Potatoes and Scallop Nage
    • Champagne Ruinart Brut Rosé NV
    • Shrimp and Grits > Buckwheat–Yellow Corn Grits with Smoked Parmigiano Reggiano and Shrimp Fra Diavolo
    • Champagne Veuve Clicquot Ponsardin Vintage Brut 2004
    • Suckling Pig Rillettes with Kartoffelsalat, Pickled Celeriac, Apples, and Shiro Shoyu–Caviar Jus
    • Champagne Moët & Chandon Grand Vintage Rosé 2004
    • Risotto with Farm Eggs
    • Champagne Krug Grand Cuvée NV
    • Pheasant with Foie Gras Albufera, Chestnuts, and Butternut Squash
    • Champagne Dom Perignon Rosé 2003
    • Pears with Honey, Brioche, Brown Butter Ice Cream, and New Mexico 16-Year-Aged Balsamic
    • Champagne Veuve Clicquot Ponsardin Demi-Sec NV

Related Info

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.