There was a breakdown in communication for the 2019 Côtes du Coeur chefs reveal on Sunday, March 3, at Sub-Zero, Wolf and Cove Showroom on Lemon Avenue. The invitations read that the shindig sponsored by American Airlines started at 5 p.m. According to the valets, the contract stated 5:30 p.m. Normally, it wouldn’t have been that big a deal. But on this Sunday evening, the temperature was stretching to make it to the 40s, the parking lots were filled to the max and area parking was at a minimum.
Just minutes before 5, the valets got a call wanting them to hustle on over. Once inside, the 150 guests, including 2019 Côtes du Coeur Co-Chairs Laura and Eric Hutto, Melissa and Steve Grimshaw and Jana and Mike Brosin, grazed on the two levels of the state-of-the-art showroom.
The big draw that got folks out on this chilly evening to party in a “Sub-Zero” destination was the announcement of the area’s top chefs and their menus for the American Heart Association – Dallas/Fort Worth feasting fundraiser on Saturday, May 4, at the Omni Dallas Hotel.
Côtes du Coeur Chef Wrangler Richard Chamberlain revealed the following list of chefs and their menus:
- Kent Rathbun of imoto — Sushi with Merry Edwards’ 2013 Olivet Lane Pinot Noir and Blanck’s Grand Cru Schlossberg Riesling 2015,
- Jim “Sevy” Severson of Sevy’s Grill — Tender A Bar N Ranch Texas wagyu short rib, creamy polenta, baby arugula, San Marzano tomatoes, Parmesan crumble and chimichurri sauce with 2013 Hall “Coeur” Cabernet Sauvignon and 2015 David Arthur Meritaggio,
- David Holben of Del Frisco’s Double Eagle Steak House — Roasted prime NY strip, maitake mushrooms, blood orange and micro pea sprouts salad with 100-year-old balsamic vinegar with Bookwalter 2016 Conflict Conner-Lee Vineyard, Cabernet/Merlot Blend Crown Point Vineyards 2014 Estate Selection
- Jessica Oost of Neiman Marcus — Salmon with Baldacci Chardonnay and Real Mare Chardonnay,
- Jorge Gonzalez of Fearing’s at The Ritz Carlton — Antelope kalbi, Li Hing pickles, Kim Chee aioli, toasted sesame seeds and herb salad with 2014 HL Cabernet Sauvignon and Josepoh Phelps Napa Valley Cabernet Sauvignon,
- John Tesar of Knife — Pork belly hash with 2015 Modus Operandi Vicarious Red Blend and Ehlers Cabernet Franc,
- Dan Landsberg of Dragonfly — Bison ragout with spring peas and mushroom risotto and chive-watercress pistou with 2016 Macauley Vineyard Reserve Cabernet Sauvignon and Cast Petite Sirah,
- Luis Ruiz of Nobu — Lobster main truffle gyoza (potstickers) with karashi and creamy ponzu with Margerum White and Clos du Val Chardonnay,
- Gerard Thompson of Rough Creek Lodge — Oak smoked pheasant “Pot Pie,” green chile, wild rice, butternut squash and orange ginger strawberry rhubarb with 2016 Torii Mor Dundee Hills Select Pinot Noir and 2015 Crocker and Starr AVA blend of Cabernet Franc,
- Stephen Rogers of Gemma and Sachet — Orecchiette, duck ragu, porcini mushrooms and crisp duck prosciutto with Baronarques Chardonnay ‘16,
- Alex Astranti of Uchi — Scallop, green curry, crispy chickpeas and myoga with Loring White and Blackbird Vineyards Sauvignon Blanc,
- Sader Matheis of Salum Restaurant — Spice lamb baklava and homemade labne with Barnett Spring Mountain District Cabernet Sauvignon and Saint Helena Sympa – Cabernet Sauvignon,
- Janice Provost of Parigi — Duck with 2016 Le Ferme Du Mont Vendange Chateauneuf de Papes and 2015 Knights Bridge Estate Cabernet Sauvignon and
- Michele Scarpa of Dolce Riviera — Ricotta cavatelli with saffron and vanilla, braised wild board and lemon zest with 2016 Tate Spring Street Cabernet Sauvignon and 2009 William Cole cuvée Claire Cabernet Sauvignon.
As for Richard, he’ll being serving Texas prime beef pastrami, organic parsnip potato puree, grain mustard, horseradish and port wine sauce with 2015 Peju Cabernet Franc and 2013 Egelhoff Cabernet Sauvignon.
American Heart Association – Dallas/Fort Worth Executive Director Melissa Camerson reported that tickets were going fast, with only 20 tables remaining.
Alas, once guests left the warm, aroma-filled confines of the showroom for their cars, they discovered that outside temperatures had dropped to the low 30s. Combined with 14 MPH winds, that translated into 25-degree windchill temperatures with nary a portable heater in sight. Smart guests returned to the warmth of the interior until their car arrived.