Events / Dinner

Regional Spotlight: Lone Star in the Big Apple

Fri, June 21, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 This event is sold out.
Cancellation and Food Allergy Policy

Rick Neal

Texas Chefs Association, Tyler, TX

Kelly Cook

The Presbyterian Village North, Dallas

Robert Hale

Texas Beef Council, Austin

Patrick Mitchell

Ben E. Keith Foods, Fort Worth, TX

Morris Salerno

BISTECCA, Highland Village, TX

Mark R. Schneider

Texas State Technical College, Waco, TX

The “Lone Star Chefs of Texas” come from different cities and backgrounds, but they share a common love for culinary education, cultural exchange, and gold-star hospitality. For a larger-than-life night of beef and beyond, don’t miss this Texas takeover at the Beard House!

Click here to see photos from this event.


Hors d’Oeuvre

Smoked Gulf Snapper Croquettes with Tarragon Aïoli

Texas Watermelon Shooters with Agave Nectar; Brunoise Cantaloupe, Honeydew Melon, Cucumber, and Avocado; and Fried Mint

Dried Venison Tostadas with Avocado–Goat Cheese Purée and Elderberry Glaze


Chilled Texas Quail Consommé with Roasted Root Vegetables Brunoise, Quail–Wild Mushroom Sausage, and Ancient Grain Cracker

Texas Red Snapper with Port Aransas Crabcake, Mesquite Wood–Smoked Gulf Shrimp, Brazos Valley Horseradish–Pecan Cheddar, Stone-Ground Yellow Grits, Charred Jalapeño, and Rio Grande Citrus–Basil Butter  

Mixed Greens with Buttermilk Panna Cotta, Roasted Pecan Crumb, Peach Compote, Yellow Rose of Texas Foam, and Local Honey–Grapefruit Vinaigrette

100-Day Dry-Aged Texas Strip Loin Beef Medallion with Sautéed Veal Tongue–Mushroom Ragoût, Semolina–Mascarpone Dumpling, Peas, Carrots, Braised Onion, Pickled Tomato, and Veal Reduction 

Tequila, Lime, and White Chocolate Bavarian Dome with Prickly Pear Gelée, Spiced Instant Praline, Avocado Ice Cream, Margarita Whipped Cream, and Texas Berries

A selection of fine wines will be served with this dinner.