Helping Save Babies

Food Parade from last nights March of Dimes feast fundraiser at the Fairmont Hotel.

Del Frisco's David Holben prepared Beef Tenderloin on Buttermilk Bleu Cheese Bread Pudding with Pepper Bacon Demi Glace.

Sevy's Sevy served Sugar Cane Skewered Jumbo Shrimp with Mango Black Bean Relish and Citrus Butter.

Stephan Pyles was right next to us, his restaurant made a beautiful Ancho-Orange Duck Breast with Butternut Squash Polenta, Smoked Cracklings and Kumquat Marmalade.

And Anthony "Tony" Bombaci made a Mint-Lime Lemonade with Ahi Tuna, Coconut and Thai Chiles.

From Suze, hunky Gilbert Garza prepared Sweet Gulf Shrimp and Shellfish Portuguese with Basil Essence and Creamy Organic Brown Rice.

Abraham Salum of Salum might just make the mothers of my Jewish friends a little green with envy.  His Ropa Vieja (shredded brisket) with Onions, Tomato, Avocado, served on Fried Plantains was to-die-for good.  I sent everyone over to taste this one.

Friend Lisa C. was helping her husband at the Chamberlain's booth serving Apple Cured Duck with Spicy Sweet Potatoes and Cherry Pecan Sauce.

Chef Elvis was in the building, from Shinsei that is along with TJ Lengnick, serving a beautiful selection of various sushi rolls.

And "the kid" is back, and it makes me very, very happy.  I met Aaron Staudenmaier about 12 years ago (at the opening of Citizen) and he was literally, a kid.  He's back in Dallas again at Abacus, Jasper's and Rathbun's, and making great food like this Slow Braised Pork Belly, which was very tender.

Chef Jamie Samford of Winn Meat Company made a Imperial Wagyu Beef Roasted Tri Tip with Red Curry/White Soy Glaze on a Celery Root Puree and Sweet Mandarin Almond Salad.

Bringing the pot pie to new heights was Scott Gottlich's Duck Confit Pie, which I would visit Bijoux to have again.

And J. Chastain (and he goes by "J", I asked) of The Second Floor made the most beautiful Crab Ravioli with Aspargus, Wild Mushrooms and Tomatoes.









My pitifully poor camera and picture taking does not do justice to what these chefs created last night.  But best of all they created an environment where people wanted to help give money to help others.  And that's good cooking.