Performing arts supporters work up an appetite all year for The Arts Community Alliance’s (TACA) most exciting — and delicious — springtime fete. Co-chairs Jill Tananbaum and Cindy Stager pulled out all the corks for the seventh annual TACA Lexus Party on the Green at the Rosewood Mansion on Turtle Creek.
Wearing a pretty turquoise sheath, Tananbaum, a longtime devotee of TACA, told us that we lucked out with a beautiful night, after an unexpected cold snap brought chilly breezes to Dallas just 24 hours before.
The weather warmed up in the nick of time, as hundreds of foodies gathered on the Mansion grounds for a night of eating, drinking and bidding. Strings of sparkling lights draped the courtyard, setting a romantic scene for superstar chefs — from 12 Dallas restaurants and eight Rosewood properties — to work their culinary magic.
The chefs created signature dishes not only for supporters to enjoy but also to vie for the evening’s Golden Skillet award. Among the competitors: Bruno Davaillon, Nicolas Blouin, Juan Rosado, Juan Bochenski, Alejandro Rojas, Carlos Hannon, Victor Palma, Guido Brambilla, Gustavo Pinet, Eric Brandt, Jeff Harris, Nathan Tate, Matt Raso, Jason Maddy, Tim Byres, Brian C. Luscher, Andre Natera, Craig Kamrowski, Matt McCallister, Scott Gottlich and Daniel Trasevich.
We went back for seconds of the curry pork and shrimp pot sticker, from Chef Natera of Village Marquee Texas Grill & Bar; Bermuda slider with tempura grouper, from Chef Brambilla of Rosewood Tucker’s Point; and the “sweet and sour” dessert with goat cheese foam, rhubarb and yuzu curd, from Chef Blouin of Mansion.
As drinks flowed throughout the night, guests bid on foodie silent auction items such as luxury travel escapes, dinner parties and sports packages — all accompanied by one of the participating chefs.
After the sun set, Emerald City’s rocking rendition of Tina Turner’s “Rolling on the River” got everyone to the dance floor, just before Bill Ogle, Tananbaum and honorary co-chair Skye Brewer announced the winner of the Golden Skillet. Juan Rosado took the price for his seaweed-cured scallop with crispy enoki, pickled radish and aji amarillo brûée.
As artist Brad Oldham handed over the shiny trophy he created, Oldham joked to Rosado, “Just don’t cook with it.”
Spotted among the revelers: Cattle Baron’s Ball co-chairs Mary Gill and Brooke Shelby, Troy Schiermeyer, Heather Alpert, Barbara and Don Daseke; honorary co-chair William Brewer, Tanya Roberts, Leigh Bailey, Vincent Carrizales, Kenny Goss, Emily Rogers, Christy Abbott, and Brooke and Scott Taylor.
TACA provides financial support and services to performing arts groups in North Texas. Since 1966, TACA has distributed more than $21.5 million to emerging and already established organizations.