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Chef Cooperative Dinner Benefit’s My Father’s Farm

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root vegetables beets parsnipsOn Jan. 9, the Chef Cooperative presents Top Chefa Cooperative Dinner at the Boiler House to benefit My Father’s Farm. My Father’s Farm is a 52-acre organic farm that produces fruit and vegetables.  The meal costs $92.82 per person. The Boiler House Texas Grill & Wine Garden is at 312 Pearl Parkway, at the Pearl Brewery. To read more about the Chef Cooperative, see their website at Go to the Events page for link to buy tickets, or buy here.

Menu for Top Chefa Cooperative Dinner:

Slow Smoked Brisket: Smoked over mesquite coals with pecan and cherry wood, Drunken Texas Onion, Texas Olives and Pure Luck Goat Cheese Pissaladiére

Beer: Alamo Golden Ale
Stephen Paprocki and Kathy Pullin

Fruits de la Terre
Roasted Fall Salad

Wine: 2012 Picpoul Lutton
Tyler Hortsmann and Zack Lutton

Loncito’s Lamb Two Ways
Lamb Tartar with Quail Egg and Rosemary Phyllo and
BBQ Lamb Ribs, Prickly Pear, Potato Salad Purée and Cabbage Butter

Wine: 2011 Mourvedre, Reddy Vineyards
Chris Cook and Alex Altamirano

Achiote Broken Arrow Quail: Served with silk creamed corn, bacon-baby cabbage, and smoked sea salt

Wine: 2011 Tempranillo, Newsom Vineyards
Isaac Cantu and Toby Soto

Dorkol’s Flip
Jeret Peña and Timothy Bryand

Corned Pork Belly Sous Vide: With clams, crusty bread, squash blossoms, English peas and goat milk cream

Wine: 2010 Texas Tannat
Jeff White & Laurent Rae

Cold Cheese Board: Wine and cheddar ice cream, chocolate speck truffle, honey and fig ice cream, rosemary pastry crisps

Wine: Petite Syrah (Port-Style)
Melissa Beverage and James Whitson

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