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