Featured Chefs & Recipes

Chef Quincy Adams-Erickson, Fête Accompli, Chef & Owner
Austin, TX - www.feteaustin.com

• Cranberry Poached Pears with Greens  Cherry Vinaigrette
• Fresh Lime and Masala Curry Spiced Duck Breast
• Jasmine Rice Pancakes with Asian Salsa and Crème Fraiche
• Lemon Sage Pesto
• Roasted Tomatoes with Lemon Sage Pesto and Goat Cheese
• Winter Fruit Bonbons with Curry Ice Cream and Chocolate Sauce

Chef Alma Alcocer-Thomas, Fonda San Miguel, Executive Chef
Austin, TX - www.fondasanmiguel.com

• Alaskan Halibut in Strawberry Balsamic with Proscuitto-Wrapped Asparagus
• Sherry Crab Bisque
• Shrimp Ceviche

Chef Bruce Auden, Biga on the Banks, Chef & Owner
San Antonio, TX - www.biga.com

• Braised Pork with Cardamon, Serrano Peppers, and Sweet Potatoes
• Arugula, Asian Pear, and Beet Salad With Goat Feta and Pepitas

Chef Jeff Blank, Hudson’s on the Bend, Chef & Owner
Chef Robert Rhoades, Hudson’s on the Bend, Executive Chef
Austin, TX - www.hudsonsonthebend.com

• Chipotle Bock Beer Blanc Butter
• Espresso Rubbed Venison Backstrap with Jumbo Lump Crab in Chipotle Bock Beer Blanc Butter
• Peach and Dewberry Cobbler
• Red Chili Glaze
• Smoked Duck Diablos
• Spinach & Smoked Quail Salad
• Hot Honey Mustard & Bacon Dressing

Chef Amy Blodgett-Padilla, Bellissimo Bakery
Austin, TX - www.bellissimobakery.com

• Chocolate Mocha Cupcakes with Coffee Liqueur Filling

Chef David Bull, The Stoneleigh Hotel’s Bolla Restaurant, Executive Chef
Dallas, TX - www.stoneleighhotel.com

• Arugula Salad
• Baby Spinach Salad with Fried Oysters
• The Beet Salad
• The Cannelloni
• The Chicken and Pancetta Cacciatore
• Seared Sea Scallops 

•  White Chocolate Rose Cake

Chef Tyson Cole, Uchi, Executive Chef
Chef de Cuisine Paul Qui & Pastry Chef Philip Speer
Austin, TX - www.uchiaustin.com

• Coffee Panna Cotta with Mango Yolk
• Hirame Usuzukuri
• KaiMushi
• Peanut Butter Semifreddo
• Tuna & Goat Cheese Sashimi
• Uchiviche

Chef Jason Dady, The Lodge Restaurant of Castle Hills, Executive Chef & Owner
San Antonio, TX - www.thelodgerestaurant.com

• Diver Scallop Carpaccio
• Heirloom Tomato Butter

Chef Todd Duplechan, TRIO at Four Seasons, Chef de Cuisine
Austin, TX - www.fourseasons.com

• Crab Fondue
• Pumpkin Goat Cheese Ravioli

Chef Keith A. Hildebrandt II - 2009 Chefs Under Fire Winner 
Austin, TX

•  Deconstructed Chicken Cacciatore

Chef Blake Howard
Austin, TX

• Sunny Side Upcakes

Chef Josh Matlock, Paggi House, Pastry Chef

Austin, TX - www.paggihouse.com

• German Chocolate Tartlets 

Chef Courtney McBroom, Jeffrey’s, Pastry Chef

Austin, TX - www.jeffreysofaustin.com

• Bing Cherry Panna Cotta 

 

Chef Deegan McClung, Jeffrey's, Executive Chef

Austin, TX - www.jeffreysofaustin.com

• Creole-Style Shrimp Rémoulade

Messina Hof Winery & Resort

Bryan, TX - www.messinahof.com

• Papa Paulo Port Chocolate Cheesecake
• Gingerbread Scones with Meyer Lemon Curd

Chef Hugo Ortega, Hugo’s & Backstreet Cafe, Executive Chef & Owner
Houston, TX - www.hugosrestaurant.net; www.backstreetcafe.net

• Ceviche Verde
• Artichoke Soup

Chef Mark Paul, Wink Restaurant, Executive Chef & Owner
Austin, TX - www.winkrestaurant.com

• Chèvre Cheesecake with Muscat Poached Peaches
• Chilled Cucumber Yogurt Soup
• Chilled Pea Soup with Peppermint
• Grilled Quail Breast with Spring Pea Succotash & Caramelized Fennel
•  Spring Pea Succotash

Chef Paul Petersen, Rick's Chophouse, Executive Chef
McKinney, TX - www.rickschophouse.com  

• Ancho Glazed Texas Quail
• Champagne Poached Pears with Spiced Mascarpone Cheese and Champagne Pear Sauce
• Fennel Seed & Honey Roasted Pork Loin
• Fresh Pumpkin Pie
• Lobster, Green Apple, and Wile Mushroom Risotto
• Mango Couscous and Charred Papaya Vinaigrette
• Pepper Crusted Antelope Medallions with Potato-Mushroom Hash and Mushroom Demi Glace
• Potato Gratin
• Roasted Butternut Squash and Chorizo Soup
• Spiced Grilled Shrimp with Mango Couscous and Charred Papaya Vinaigrette

Chef Elmar Prambs, TRIO at Four Seasons, Executive Chef
Austin, TX - www.fourseasons.com

• Candied Pecans
• Roasted Beet and Blue Cheese Salad
• Sweet Corn Crème Brulee

Chef Rebecca Rather, Rather Sweet Bakery & Café, Executive Chef & Owner
Fredericksburg, TX - www.rathersweet.com

• Baked Apple Pear Chutney
• Caramel-Filled Brownies
• Cherry Tomatoes with Tequila Lime Vinaigrette
• Dulce de Leche Arborio Rice Pudding
• Green Bean Bundles
• Ground Beef Gorditas
• Maple-Glazed Oatmeal Cookies
• Mini Apple-Cinnamon Loaves with Calvados Glaze
• Peanut Butter Cups with Peanut-Penuche Icing
• Texas Spice-Rubbed Roast Pork
• Torched S’mores

Chef Loren Root - 2009 Chefs Under Fire Winner 
Austin, TX

• Fuyuviche

Chef Avner Samuel, Aurora, Chef & Owner
Dallas, TX - www.auroradallas.com

• Apple Sorbet
• Iranian Osetra Caviar on Chibouste of Yukon Potato

 Chef Lori Schneider, The Cupcake Bar
Austin, TX - www.thecupcakebaraustin.com

• Tres Leches Cupcakes
  

Chef John Sheely, Mockingbird Bistro, Executive Chef & Owner
Houston, TX - www.mockingbirdbistro.com

• Slow-Braised Beef Short Ribs

Chef John Tesar, Tesar's Modern Steak & Seafood, Executive Chef & Owner
The Woodlands, TX - www.tesars.com  

• Crustless Beef Wellington
• Diver Scallop with Duck Confit
• Grapefruit, Avocado, Watercress and Bleu Cheese Salad
• Roasted Rack of Lamb on New World Panzanella Salad
• Seafood Salad Ceviche-Style

Chef Zach Townsend, Pure Chocolate Desserts by Zach, Executive Chef & Owner

Dallas, TX - Carrollton, TX - http://www.purechocolatedessertsbyzach.com/  

• Sumatra Tart

Chef Kent Rathbun, Jasper’s, Executive Chef & Owner
Austin, TX – Plano, TX – The Woodlands, TX - www.kentrathbun.com

• Bourbon Cream Corn
• Carnival Cauliflower – White Truffle Soup
• Lobster Macaroni & Cheese with Truffle Oil
• Maytag Blue Cheese Potato Chips
• Peach Barbeque Sauce
• Wood Grilled Pork Tenderloin with Peach Barbeque Sauce

Chef Martin Weaver - 2009 Chefs Under Fire Winner 
Austin, TX

• Grilled Pork Tenderloin & Fall Pumpkin Barbeque Sauce

Chef Terry Wilson, Aquarelle Restaurant Français , Chef & Owner
Chefs Jacques Richard, Michael Price, Leonard Reese, & Sei Kim
Austin, TX - www.aquarellerestaurant.com

• Crab Brandade and Grilled Peaches
• Fois Gras Crème Brulee
• Summer Melon Soup
• Summer Snapper with Medley of Summer Vegetables
• Warm Veloute of Peas

Special thanks to Ashleigh Strain of ashleigh.strain.photography; Austin Central Market North Lamar Cooking School; Devon Broglie, Sommelier; Chef Brian Hay & ACC Cooking School; Amber Karnitz, Pastry Cook; Michael Russell & Nicole Hubik of Pierpont Communications, Inc

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