TACA PARTY ON THE GREEN SIGNATURE DISHES

 SAVORY FEATS

Chef John Tesar
Rosewood Mansion on Turtle Creek
Dallas, Texas

Organic beef ribeye with Italian balsamic barbeque sauce and ancho chile rub

Chef Scott Bryan
New York, New York

Chilled corn veloute with langoustine and chorizo oil

Chef Kenny Callaghan
Blue Smoke
New York, New York

Peanut butter and jelly and bacon sandwiches

Chef Josh DeChellis
New York, New York

Tuna tacos

Chef Sharon Hage
York Street
Dallas, Texas

Pan fried okra with ripe tomato salad

Chef Tim Love
Lonesome Dove Western Bistro
Fort Worth, Texas

American lamb sliders with goat cheese and arugula

John McClung and Louis Mathis
Hasty-Bake and Maverick Creek Ranch
Tulsa, Oklahoma and Tyler, Texas

Maverick Creek Ranch smoked brisket tacos with guajillo sauce and Mexican martini chasers

Chef Rick Moonen
RM Seafood
Las Vegas, Nevada

Butter-basted halibut with creamy corn and red pepper coulis

Chef Bradley Ogden
Bradley Ogden at Caesars Palace, Las Vegas
Las Vegas, Nevada

Barbeque prawn with tamale corn pancake

Chef Keith Otter
Desert Sage
La Quinta, California

Karabuta pork short ribs with harrissa barbeque sauce and grilled baby corn

Chef Luca Rutigliano
CordeValle, A Rosewood Resort
San Martin, California

Rocky Mountain buffalo tagliata, corn risotto, roasted mission figs and nectar reduction

Chef Jimmy Sakatos
The Carlyle, A Rosewood Hotel
New York, New York

Kobe beef burgers with shoestring fries and Carlyle red wine ketchup

Chef Gianni Santin
Rosewood Crescent Hotel
Dallas, Texas

Gianni and Emilio’s Italian sausage feast

Chef Susan Spicer
Bayona
New Orleans, Louisiana

Barbequed oysters with savory artichoke bread pudding

Chef Mark Strausman
Fred’s at Barneys New York
New York, New York

Risotto alla pescatore

SWEET TREATS

Chef David Collier
Rosewood Mansion on Turtle Creek
Dallas, Texas

Shaved ice station with cherry lime, peach verbena and yuzu green tea flavors

Chef Francois Payard
Payard
New York, New York

Peanut butter and milk chocolate crispy napoleon