Delicious Charity

Fabulous Dallas foodies flock to 10th annual TACA Party on the Green

Delicious Charity

Fabulous Dallas foodies flock to 10th annual TACA Party on the Green

Dee Dee Acquista, Tierney Kaufman Hutchins, Tara Lewis, Deb WeatherwaxPhoto by Sylvia Elzafon
Rebecca Cedar, Mike AgisPhoto by Sylvia Elzafon
April Martinez, Ken Rose, Roxane RosePhoto by Sylvia Elzafon
Jeremy Lock, D'Andra SimmonsPhoto by Sylvia Elzafon
Megan Flanagan, Samantha Wortley, Katy BockPhoto by Sylvia Elzafon
Caroline Harrison, Stan Cunningham, Julia SandsPhoto by Sylvia Elzafon
Fey Gonzalez-Vingochea, Taylor JandegianPhoto by Sylvia Elzafon
Carol Holmes, Tarryn Franco, Elizabeth LaurenziPhoto by Sylvia Elzafon
Alyssa Harker, Jane Rozelle, Samantha WortleyPhoto by Sylvia Elzafon
Kelly Shaw, Teffy JacobsPhoto by Sylvia Elzafon
Jacqueline Taylor, Lynn McBeePhoto by Sylvia Elzafon
Sarah White, Ty DuncanPhoto by Sylvia Elzafon
Though there was a tent, the weather held out for this year's party.Photo by Sylvia Elzafon
Ocean Prime was one of the participating restaurants.Photo by Sylvia Elzafon
Certainly no one went hungry.Photo by Sylvia Elzafon
Innovative plating wowed the crowd.Photo by Sylvia Elzafon
Small plates work best for mingling.Photo by Sylvia Elzafon
Chef Lisa Garza-Selcer won the 2016 Golden Skillet.Photo by Sylvia Elzafon
The party continued long after sundown.Photo by Sylvia Elzafon

Event chair Tierney Kaufman Hutchins couldn't have dreamed of better weather for the 10th anniversary of TACA Lexus Party on the Green at the Rosewood Mansion on Turtle Creek.

VIPs gathered for a champagne reception to kick off the evening before glamorous guests filtered into the tent — and then the divine dining began. Music by DJ Andre7 and DJ Roger Hayes provided the soundtrack to an evening jam-packed with Dallas' best dishes, plus fare cooked up by visiting chefs from Mexico; Italy; Menlo Park, California; and Santa Fe, New Mexico.

Crowd favorites included spicy pork rillettes from chef Brian Luscher of The Grape and Luscher's Red Hots; habañero caramel glazed quail from chef Danyele McPherson of Remedy and HG Sply Co.; and the 2016 Golden Skillet winner, sassafras braised lamb shank with blue corn cake, poached quail egg, and pickled ramps rye cracker from chef Lisa Garza-Selcer of Sissy's Southern Kitchen and Bar. The famous burnt ends by chefs Matt Dallman and Scott Gottlich of 18th & Vine also created buzz.

Once satiated, it was on to the auction, where guests bid on luxe gift packages like a Southwestern escape and cooking lessons in Tuscany. At the always popular wine pull, a lucky someone scored a $100-plus bottle of wine for the $25 pull price. The evening ended with a spectacular fireworks presentation by Highland Park Village.

All of this, of course, was to raise money for TACA, the Dallas nonprofit that champions artistic excellence in performing arts organizations. In 2016, TACA will distribute $1.5 million in grants, in conjunction with access to innovative programs and services, to the most creative and engaging performing arts organizations in North Texas.

TACA supporters seen mixing and mingling on the lawn included Katy and Lawrence Bock, Barbara and Don Daseke, Teffy Jacobs, Maggie Cooke Kipp, Quitman Stephens, Alyssa Harker, Jane Rozelle, Vodi Cook, andhonorary chairs Lynn and Allan McBee.

fundraisers galas

Symphony of chefs

Charitable chefs orchestrate fundraising feast for Dallas nonprofit KidLinks

Stuart and Lisa Sides, Laura and Bob RaymondPhoto by Tamytha Cameron
Dana Blaugrund, Scott and Alex Peters, Dee and Russ Ray, Lisa and Stuart Sides, Laura and Bob RaymondPhoto by Tamytha Cameron
Chef Giuliano Matarese from Miss Pasta tosses his main course for table guestsPhoto by Tamytha Cameron
Nikky Phinyawatana, Owner/CEO of Asian Mint Restaurant Group, prepared Duck with Golden Longevity Noodles for her table guests.Photo by Tamytha Cameron
Seventeen of Dallas’ leading Chefs participated in this year’s Symphony of ChefsPhoto by Thomas Garza
Temira and Jerry WagnerPhoto by Thomas Garza
Brendan Lee Davey, Executive Chef of ELLIE'S LOUNGE & RESTAURANT at HALL Arts HotelPhoto by Tamytha Cameron
Guests enjoyed wine parings with each course.Photo by Tamytha Cameron
KidLinks Board Chair and President, Stuart Sides, welcomes guests.Photo by Tamytha Cameron
Jennie Kelley, Chef & Co-Owner of Fond prepares the appetizer course tableside for guests.Photo by Tamytha Cameron
Guests bid on live auction packages.Photo by Tamytha Cameron
Guests mingle and bid on silent auction items during the cocktail reception.Photo by Tamytha Cameron
Laura Ingrim, Paul Pass, Bob Grega, Leigh Treviño, Kimberly Ballard-MadisonPhoto by Thomas Garza
Janice Provost, Chef & Owner of ParigiPhoto by Thomas Garza
Dan Landsberg, Executive Chef of The Texas Barn at Circle T RanchPhoto by Thomas Garza
Cynthia Smoot, Hamilton A SneedPhoto by Tamytha Cameron

Dallas music therapy nonprofit KidLinks annually composes a foodie-fundraiser unlike any other: Symphony of Chefs sees an impressive ensemble of Dallas chefs prepare a multicourse meal, tableside, for guests.

The 15th annual edition took place at the new Astoria Event Venue on Monday, February 24 (smartly, as Monday is the least busy day of the week for restaurants).

The event was under the leadership of founding event chairs Bonnie and Nathan Shea, along with honorary chef chairs Janice Provost (chef-owner, Parigi) and Dan Landsberg (executive chef, The Texas Barn at Circle T Ranch), and event designer Hamilton A. Sneed (HAS Events).

The evening started with a cocktail reception featuring passed hors d’oeuvres prepared by James Ash of Harwood Hospitality Group and a luxe caviar bar hosted by Black River Caviar. Guests used their phones and tablets set up around the room to bid on silent auction items - restaurant and grocery store gift cards, beauty and wellness services, entertainment experiences, fine spirits, sports memorabilia (including a now-coveted autographed Luka Doncic Dallas Mavericks jersey), and more.

At the appointed time, the curtains to the dining room opened and 185 attendees sat down to a unique feast.

Seventeen Dallas chefs each prepared a four-course dinner, tableside, for the guests. In addition to Provost and Landsberg, they included:

Uno Immanivong, Chef & Owner of Red Stix Asian Street Food
Brendan Lee Davey, Executive Chef of Ellie's Lounge & Restaurant at Hall Arts Hotel
Giuliano Matarese of Miss Pasta
Estephan Fernandez, Executive Chef of Truluck's
Nikky Phinyawatana, Owner/CEO of Asian Mint Restaurant Group
Jennie Kelley and Brandon Moore, Co-Chefs & Owners of Fond
Aubrey Murphy, Executive Chef of SĒR Steak + Spirits
Miriam Jimenez, General Manager & Partner of Miriam Cocina Latina
Mollie Guerra, Owner of Chef Mollie G, LLC
Rodman Shields, Senior Culinary Director of Milkshake Concepts
Aaron Collins, Chef de Cuisine of Café Momentum
Carlos Ayala, Sous Chef of Nick & Sam's
Michael Matis, Chef de Cuisine of Fearing's
Anastacia Quiñones-Pittman, Executive Chef of José
Mario Hernandez, Executive Chef of NURI Steakhouse

Tables were set up next to cooking stations so attendees would watch "their" chefs prepare and plate dishes right in front of them. A live camera crew filmed the chefs and broadcast the action on big screens around the venue, turning the experience into a Food Network-type live cooking show.

Each course was thoughtfully paired with wine from one of the participating vineyards: Banfi Wines, Delicato Family Wines, Willamette Valley Vineyards, HALL Wines, Copper Cane Wines, Riboli Family Wines, Rootstock Wines, Times Ten Cellars, Sonoma Time, and Lewis Cellars.

A sample menu, from chef Matis of Fearing's, included Foie Gras Torchon paired with 2022 Lewis Cellars Sauvignon Blanc; Shrimp and Scallop Crudo with Coconut Passion Fruit Broth and Crispy Sweet Potato paired with 2022 Lewis Sonoma County Chardonnay; RC Ranch Wagyu Beef Bolognese on Gnocchi Pasta, House made Citrus Ricotta and Basil Crumbs paired with 2021 "Mason's" Napa Valley Cabernet Sauvignon, and much much more...

Following the dinner, featured pastry chef Yasmin Mondragon of Eataly Dallas served a dessert called "Terra," a hazelnut Bavarian with Pralinato filling covered in chocolate, chocolate cake, and pistachios.

In a program emceed by Sarah Blaskovich of The Dallas Morning News, Paul Pass, co-executive director (development) of KidLinks, underscored the organization's mission to provide healing and therapeutic music through a library of songs, in-hospital performances at special care centers, and board-certified music therapy sessions. "For over four decades, KidLinks has positively impacted more than 439,000 children and caregivers through direct service programs and thousands more through our online platforms," he said.

Temira and Jerry Wagner shared how music therapy sessions had impacted their son, Jerry Allen Wagner II, who was diagnosed at 9 months with a rare chromosome deletion. He is non-verbal, but music communicates to him, and thanks to several years of KidLinks therapy, he now communicates via beats by clapping along with the tempo, using some sign language, and can now wave a lot to say "Hi!".

Their touching remarks motivated the crowd to bid fast and furiously in a live auction for exclusive trips to Aspen, Eagle Nest, New Mexico, and the Thompson Hotel Dallas; as well as extraordinary culinary experiences like a Black River Caviar + Komos Tequila Masterclass and private dinners with several of the evening's featured chefs.

The organization says they are still working on tallying the final amount raised from the evening. All proceeds will go to KidLinks' mission of linking kids to health and healing through music and media.

chefs charity fundraisers galas