Knife, the steakhouse at the Highland Dallas hotel, and FlatIron Books premiered the release of John Tesar's new cookbook, Knife: Texas Steakhouse Meals At Home, with a party and book signing for friends, fans, and Dallas foodies.
Tesar called the book "the culmination of so many dreams, aspirations, and days and nights of hard work," saying, "I'm overjoyed I first got to share it with all my Dallas friends, who have supported me unconditionally in my adopted city that I now call home."
As guests mingled on Knife's patio and in the private dining room, they enjoyed wine, charcuterie, and cheese platters, as well as an assortment of dishes featured in the book including Johnny mac and cheese, salsa verde French fries, a variety of 44 Farms steaks, and the award-winning Ozersky burger.
For dessert, pastry chef Eric Cobb created individual chocolate tarts with caramel sauce.
In attendance were Sara Palmen, Brad Murano, Jane McGarry, agent David Hale Smith, Dawn Britt, Texas Monthly barbecue editor Daniel Vaughn, Randall McGehee, Zach Townsend, Mike Hiller, Kipp and Andi Cohen, Melissa Mack Murray, Tracey Taylor, Jason Schimmels, Carolyn Lease, Jeff Pappas, Maribeth Messineo Peters, and Janet McClaren Salazar of 44 Farms.
In Tesar's first cookbook, he reveals secrets to cooking steak including a pan method that he claims is the key to cooking the perfect steak. The book also shares tips and techniques for cooking lamb, pork, veal, and the best burgers ever. Recipes for signature sides include roasted okra, avocado fries, and bacon jam.