This year’s PRIME! A Top Texas Chef Cookout features six chefs from the Dallas Fort Worth area preparing some of their best dishes just for you. Want to know a little about the chefs and their restaurants before the event? Well, may I present the chefs and their dishes for your taste buds’ viewing pleasure:
Taylor Kearney – Nick & Sam’s Steakhouse
Nick & Sam’s is an uptown steakhouse that has become one of Dallas’ most popular dining destinations as a result of their exceptional prime steaks, chops, and seafood as well as their impeccable service and extensive wine list. Executive Chef Taylor Kearney returned to Dallas to join the Nick & Sam’s Team in October 2012 working under Corporate Chef/partner Samir Dhurandhar, where he focuses on seasonal menus and maintaining the high quality of food and service that Nick & Sam’s has upheld since 1999.
Dishes: Prime Ribeye Spinalis with a Bone Marrow Custard and Red Wine Natural and Foie Gras Pave with Grilled Apricots and Brioche
James Music – GRAIN at Hilton Dallas Park Cities
Chef Music graduated from the Culinary Institute of America in 1990 and began his culinary journey in Philadelphia at Le Bec Fin as a Sous Chef. After spending some time in New York, Florida, and South Carolina among many other places, he landed in Texas. He has been in Texas for 14 years and has worked with Wyndam, Sheraton, and Marriot, residing now in the GRAIN kitchen at the Hilton Dallas Park Cities. Chef Music focuses on local, seasonal ingredients to feature in his farm-to-table menus.
Dish: Beef Tenderloin Skewers with Ancho Chili Rub – Spicy BBQ Sauce – Asadero Polenta
Brian Dietz – Eddie V’s
Eddie V’s offers a varied selection of fish and shellfish, hand selected from the top catches of the day. You can also indulge in Eddie V’s critically acclaimed aged steaks, broiled to perfection and lightly brushed with butter. Chef Brian Dietz has had a passion for cooking his entire life. Now his passions include spending time in the kitchen with his two young daughters and playing the drums when he has time!
Dish: Diver Scallops with Applewood Smoked Bacon and Celery Slaw
Ozzy Samano – East Hampton Sandwich Co.
Chef Ozzy Samano has been a Dallas fixture for many years. Having graduated from El Centro Community College with a degree in Culinary Arts, Chef Samano has experience ranging from steakhouses to bakeries. With his experience gained from working in various steakhouses (such as Nick & Sam’s and Bob’s Steak & Chophouse/Plano) and bakeries (Dallas Affair’s Cake Company and the Dream Cafe), Chef Samano brings an interesting collection of talent to his new culinary home at East Hampton Sandwich Company.
Dish: Hot Cheese Short Rib Sliders and Homemade House Chips
Anthony Van Camp – SĒR Steak +Spirits
Executive Chef Anthony Van Camp has quickly risen to prominence in the Dallas culinary scene. Chef Van Camp began his Dallas career at the critically acclaimed Nana Restaurant at the Hilton Anatole under the watchful eye of renowned Chef Anthony Bombaci. Starting October 1, 2012, Chef Van Camp became the Executive Chef at SĒR Steak + Spirits at Hilton Anatole, a new breed of Dallas steakhouse poised atop the iconic Hilton Anatole. If you’re looking for world-class cuisine in the heart of Dallas, look no further.
Dish: Smoked Wagyu Flat Iron with Creamed Corn and Popped Corn
Donatella Trotti – Nonna Tata
Chef Donatella Trotti is not your average chef. After working for two years in the fashion industry for Versace, Chef Trotti decided to leave her mother, father and sister in Varese, Italy to follow her passion for cooking. She ended up in Fort Worth, opening Nonna Tata in 2006, naming the restaurant after her grandmother. In 2010, Chef Trotti was the winner of the Top Chef competition in Fort Worth. With frequent trips back home to refine her menu, Chef Trotti’s genuine tastes straight from the heart of Italy are offered in one of the most intimate dining atmospheres in the Metroplex.
Dish: A surprise!
By: Wylee Wooldridge