An Evening at The James Beard House with Palmaz Vineyards

Fabulous wine, a great team, an iconic location, and amazing friends made this dinner at famed James Beard House a night to remember.  Five years goes by so quickly and to celebrate we're sharing this Blast from The Past video by Lifestylist. 


 Here's what the Lifestylist had to say about the incredible event: There's nothing like Chef Joanne Bondy and her team of talented chefs from The Old Hickory Steakhouse paired up with Palmaz Vineyards for a very special evening at The James Beard House. The Gaylord Texan team prepared an unforgettable meal inspired by the Argentinean heritage of the Palmaz family that featured the best of meats from Old Hickory and locally grown fruits and vegetables. This was the third time that Chef Joanne was asked to cook in The James Beard kitchen - more than any other chef in Texas.

Vichyssoise

Vichyssoise, Served at Fall Creek Vineyards, Recipe for 8 people

soup Vichyssoise

4 cups of sliced leeks (white only)
5 cups of diced Idaho potatoes  
3 tsp. of kosher salt
pinch of ground white pepper
4 cups chicken stock
4 cups water
Cover and simmer for 30 minutes
Add 1/2 cup heavy cream
1 tsp. Tobasco
1/4 tsp. nutmeg
Adjust S&P
Let cool and puree.

Add chopped sorrell or arugula if desired.
Garnish with chervil, or parsley or chives.
Best make a day ahead.
Serve chilled or hot….but intended to be chilled.

Big Trucks and Botox at Savor Dallas

Bone Broth is our kind of Botox. All Natural.  Yummy.  Warm.  Wrinkle Eraser. No Needles Necessary.  And we got to share it with Dallas at Sunday's DeTox/Retox event with Savor Dallas.  Here are some of our favorite pics from the day.

Dia de Los Muertos at The James Beard House

 

As many of you know, Dia de Los Muertos is one of my favorite holidays. We used to really celebrate at Ciudad, and in 2003 we were asked to do a James Beard dinner at the James Beard House honoring this festival.

It's so much fun to go back through my photos and remember what a great weekend this was, and to now celebrate some of those people who supported us and were there with us then.

Dia de Los Muertos is about celebrating the deceased with food, drink and dancing - and we did a great job of that! Here's to all of the wonderful people who have helped make me the person and chef I am today.

EventsJoanne BondyComment