Featured Celebrity Chef

Cat Cora

Friday, May 15^th 2015   |   7 PM

As a prominent figure in the culinary community, Cat Cora made television history in 2005 when she became the first female Iron Chef on Food Network’s Iron Chef America. Since then, Cora has continued to evolve her craft to become an accomplished author, restaurateur, contributing editor, avid philanthropist and television host.

As a successful restaurateur, Cora recently joined RWS Resorts to launch Ocean by Cat Cora on Sentosa Island in Singapore. Prior to this, Cora opened Cat Cora’s Que situated in South Coast Plaza in Costa Mesa, California as well Cat Cora’s Kitchen with three locations including San Francisco International Airport, George Bush International Airport and Salt Lake City International Airport which is also home to Cat Cora’s Kitchen Gourmet Market. A fourth Cat Cora’s Kitchen location is slated to open in early 2015 in the Atlanta airport. The acclaimed chef collaborated with Disney to create, Kouzzina by Cat Cora, a Mediterranean restaurant located at Disneyworld Boardwalk in Orlando, Florida.

Cora became the first female chef to be inducted into the American Academy of Chefs® Culinary Hall of Fame in 2012. Following this, Cora partnered with MOZO Shoes to reveal her first signature shoe line in January of 2013.

Cora has two thriving food lines, “Cat Cora’s Kitchen” which features preservative-free all natural products from Greece and healthy Mediterranean breads and spreads. In addition, she also has a merchandise line called “Cat Cora by Starfrit.”

On-screen, Cora has hosted, guest judged and appeared as herself in a number of hit food shows across television. Some of these shows include Food Network’s America’s Best Cook; Melting Pot; Kitchen Accomplished; My Country, My Kitchen: Greece; Date Plates; NBC’s Celebrity Cooking Showdown; Bravo’s Around the World in 80 Plates as well as multiple Disney webisodes.

Beyond television, Cora is also a published author with three successful cookbooks and one children’s book to her name. Additionally, in 2004, Cora founded Chefs for Humanity, a non-profit organization dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education.

Cora grew up in an intimate Greek community in Jackson, Mississippi, where she developed a passion for the culinary arts while watching her family and relatives infuse Southern spices with Mediterranean delicacies. As a young adult, she left Mississippi for New York to study at the Culinary Institute of America. Cora then continued her culinary education in Europe, completing apprenticeships for two of France’s renowned three-star Michelin chefs. She eventually returned to New York before travelling west to Napa Valley, California.

She currently resides in the Santa Barbara, California area with her family.

Addison Ice House

Brian Isaacs

Addison Ice House is located in Vitruvian Park. Another Harder Concept bythe brothers who brought you Ringo's Pub, Zen Bar Addison and Austin Ranch,the Mucky Duck, Scruffy Duffies, and Saintsbury Tavern. Our chef dishes up mouthwatering BBQ and burgers, perfectly paired with our vast variety of craft beer. Plus, our patio is a must and great for parties!

BJ’s Restaurant and Brewhouse

At BJ's it all started with an innovative California twist on traditional Chicago deep dish pizza and award - winning handcrafted beer.

It was 1978 when two guys who had a great recipe for deep dish pizza opened the first BJ’s in Santa Ana, California. The pizza was an immediate hit and, as years went by, new BJ’s restaurants were opened in beach cities along Southern California’s coastline. In 1996, with seven restaurants in operation from San Diego to Los Angeles, the first BJ’s brewery began production in our new restaurant in Brea, California. The introduction of fine handcrafted beer was Fork & Cork at a Glanced by guests and the newly renamed BJ’s Restaurant & Brewery concept was launched. New menu items and new beers have been added through the years as the BJ’s brand has expanded across the U.S.

The craveable options grew and grew - and now includes signature salads, handcrafted burgers, culinary creations and our world famous Pizookie dessert!

At BJ’s we recognize that brewing is both an art and a science.

We also respect the vast variety of beer styles that the world has to offer — from the delicate balance of German Kolsch to the robust intensity of Russian Imperial Stout.

Our passionate team of brewers strives toward one simple goal: to brew consistently great beer in a variety of ale and lager styles. That’s really what BJ’s beer is all about.

Our extraordinary culinary team is inspired by our talented brewers and has paired our best dishes with our hand crafted brews. We are proud to display these pairings at the Fork and Cork this year!

Blue Mesa Grill

Chef Ignacio Amezquita

Ignacio Amezquita has been the executive chef at Blue Mesa for the past 20 plus years. His kitchen makes everything from scratch. It’s that simple. Fresh ingredients sourced from Texas farms and artisans are the focus. Hundreds of fresh ingredients are brought in each week--different chiles, cheeses, herbs, spices, countless vegetables, meats, poultry and fish. It is the backbone of their bold and colorful southwestern flavor profile but it goes deeper than that. Blue Mesa has been personally operated by the same company since it started 25 years ago, and is avid about working with other people just as passionate about their business.

Cantina Laredo

Rambo Saucedo

Born in Laredo, Texas, Rambo was raised in the heavily influenced Mexican culture along the border. The Mexican culture goes back generations in his family. Cooking started at an early age as he used to help his grandmother cook as she inspired him with her traditional Mexican recipes. Today that same inspiration is what continues to be a driving force in putting together great, exceptional dishes.

Chamberlain’s Steak and Chop House & Chamberlain’s Fish Market Grill

Chef Richard Chamberlain

On opening Chamberlain’s Steak and Chop House in 1993, Chef Richard Chamberlain, took to heart the staple cuisine of his native state. The specialty of the house, prime steak, has the bold flavors for which Chamberlain’s reputation has been built. Shortly after opening, Chamberlain’s Steak and Chop House was named one of the country’s top new restaurants of 1993 by Bon Appetite magazine. Chamberlain’s has been a “D-Best” in D Magazine since 1998 and in 2013 was named a top 100 restaurant in Dallas. In 2000-2007, Chamberlain’s has received an “Award of Excellence” by Wine Spectator. In 2005 and 2007 Citysearch voted the restaurant “Best Steak” and in 2007 “Best Business Dining”.

In August of 2001, Richard opened his second restaurant, Chamberlain’s Fish Market Grill, to rave reviews. Relying on some of the world’s finest seafood, the restaurant has been revered as “Best Seafood Restaurant in Dallas” by Dallas Observer, a “Top Ten New Restaurant of 2001” by Jim White’s KRLD Restaurant Show, and D Magazine proclaimed, “Exquisitely prepared seafood and steaks.” AOL City Guide and Citysearch name them “Best Seafood” in 2007.

Richard has also released a new cookbook titled “The Healthy Beef Cookbook” in which he partnered with the National Cattleman’s Beef Association and The American Dietitian Association with Co-Author Betsy Hornick, a registered dietician. Richard and the book were featured on NBC’s Today Show on July 11, 2006 and again for Chamberlain’s Steak & Chop House on December 27, 2007.

Chamberlain attended the culinary arts program at El Centro College in Dallas while simultaneously working at The Mansion on Turtle Creek. Currently he serves on the board of the Dallas chapter of the American Heart Association. His continued involvement as lead Chef in Cotes du Coeur, the American Heart Association’s main fundraiser, has helped raise significant funds for their cause. His favorite things include volunteer work and spending time with his wife Lisa, daughter Victoria and son Stephen.

Flavors

By Ganesha ek sanskriti

Flavors is an authentic Indian restaurant serving food that is prepared by highly experienced Indian chefs. The food is cooked by following traditional Indian recipes, which will undoubtedly quench your thirst for Indian food and provide you with the true flavors of India. Ganesha ek Sanskriti has restaurants located in Indonesia and has recently taken over Flavors. The menu consists of recipes chosen due to popular demand and it also includes new creations by our chefs. We await your order to provide you with an authentic taste of India. Here at Flavors, we hope that you enjoy your meal just as much as we enjoy cooking for you..

GUEST RESTAURANTS

Chef Baboush and Souk

Baboush and Souk bring you the famous street food flavors of Morocco evolved over centuries with cultural influences from the Mediterranean, Middle East and Western Europe and we are so excited to weave them into the fabric of Dallas vibrant dining scene!

Fridays

As the original casual dining bar and grill, TGI Fridays offers authentic American food and legendary drinks, served with genuine personal service. Bringing people together to socialize and celebrate the freeing and liberating spirit of “Friday” was the concept’s founding premise, from which the brand promise “In Here, It’s Always Friday” was born. To share that social Fridays experience all over the world, TGI Fridays proudly serves guests with over 900 restaurants in more than 60 countries. Making every day feel like a Friday wouldn’t be possible without creating a place where friends feel free to get together. That’s why TGI Fridays takes pride in its nearly 8,000 skilled and knowledgeable bartenders, all of whom for the past twenty years have competed annually for the title of the “World’s Greatest TGI Fridays Bartender.”

Kampai Sushi and Grill

Chef Luke Ma

Kampai Sushi and Grill has been a staple in Addison Circle for over 10 years, and it is a guaranteed favorite for anyone who enjoys expertly crafted dished made with care. Chef Luke Ma has been cooking hibachi since he was 17 years old, and he is an experienced sushi chef as well. Creating a wide array of Asian favorites including barbecued yakitori, traditional hibachi, and of course, sushi, Kampai Sushi and Grill is a contemporary yet intimate restaurant with incomparably friendly service.

Lazaranda Modern Kitchen & Tequila

Chef Antonio Marquez

Armed with multiple culinary degrees, Chef Antonio Marquez is putting his nearly 30 years of experience to good use at the helm of Lazaranda Modern Kitchen & Tequila.

After two years of studying economics and becoming fluent in French, Marquez headed to Paris for culinary school where he earned degrees at Le Pot au Feu and the prestigious Le Cordon Bleu.

Following his apprenticeship, Marquez returned to Mexico, where he worked and developed menus for restaurants across the country. Marquez partnered with Mario Letayf in 2003. Today they operate four restaurants in Monterrey, Mexico.

“Texas and Mexico have a multi-layered special relationship. In restaurants, you see that in Tex-Mex and Southwestern Cuisine. It is a thrill to expose Dallas diners to the taste and color of Mexico in a way that adds to their tradition of enjoyment of Mexican culture,” says Marquez.

Lazaranda offers real food of modern Mexico, a combination of Mexican heritage and modern techniques and ingredients. This focus on authenticity brings with it dishes that don’t appear on most menus. An example is ceviche, one of the most versatile dishes of Mexican cuisine, which vary from state to state and region to region.

“We offer a specialty section of ceviche to offer the Dallas diner a choice of flavors and combinations of this ancient creation,” says Marquez.

Marquez says another delicious dish many diners may not be familiar with is Chamorro, a specialty from central Mexico. The dish combines slow-roasted pork shank cooked in barbecue pits, wood-fired ovens or even in holes in the ground, where charcoal and hot stones serve as low-temperature ovens. The result is a tender and delicious meat usually served with baked black or pinto beans.

“I’ve cooked in Paris, I have cooked in Los Angeles, and, of course, my native Mexico,” says Chef Marquez, “but nothing gives me more pride than bringing the cuisine of today’s Mexico to Dallas and becoming part of the Dallas culinary community.”

Nate’s Seafood

Nate's Seafood & Steakhouse has been family owned since it's opening in 1988. For the past 25 years we have been serving delicious Gulf seafood, crawfish, steaks, and live Blues Music to the Dallas Metroplex. We here at Nate's pledge to do our best to serve you and your dietary tastes. Talk to us and let us know what kind of hungry you are, and we will do our best to satisfy your cravings.

Nate's Seafood & Steakhouse has weekly live Blues Music every Sunday night featuring Jackie Don Loe. Any Musicians interested in playing in the Sunday Night Blues Jam just need to show up with your instrument and ask to talk to Jackie Don Loe.

Nate's offers Happy Hour specials Monday through Friday from 3:00pm to 7:00pm. Click on our menu link to view our Happy Hour food and drink specials.

Smoke, Chicken Scratch and Outpost American Tavern

Tim Byres

Tim Byres, named the Southwest 2012 Food & Wine Magazine’s “People’s Best New Chef,” is the co-owner and chef of Dallas’ SMOKE, Chicken Scratch, The Foundry, Bar Belmont and SMOKE Plano (coming Fall 2014). Originally from California but a longtime Texan, Byres is best known for his “live fire cookery”, worldly and approachable flavors, and fun, family-style service.  He spent his most of formative years in fine-dining, including time spent at Rosewood Mansion on Turtle Creek, under chef Stephan Pyles at his eponymous restaurant, and prior to moving to Texas, he was the executive chef at the US Embassy in Brussels. Byres has been influenced by flavors and techniques as widely differing as those he found in the local foods of Haiti, the Mississippi Delta, the Pacific Northwest, and the Tex-Mex kitchens knocking at his back door.  Now a Texan at heart, Byres draws mostly on the regional traditions of Mexico, Louisiana and the American South to craft his very personal take on forward-thinking American cuisine. Widely regarded as an expert in cooking with wood and open flame, Byres has been invited to represent his craft by some of the country’s most respected food personalities, events, and publications, including Food & Wine Magazine, ABC’s “The Chew”, Josh Ozersky’s “Meatopia” (a celebration of the best cuts of beef and finest chefs working with live fire in London, New York City and San Antonio), Andrew Zimmern’s “Bizarre Foods America” on the Travel Channel, and the folks at the Cooking Channel’s “Man Fire Food” show. In the spring of 2013, Byres released his first book, “Smoke: New Firewood Cooking.” Featuring photography by Jody Horton and a foreword by Josh Ozersky, the cookbook reveals insightful information about flavors that are utilitarian as well as unique.  While the book does feature dishes from Byres' SMOKE (including, yes, their Double-Barrel Bloody Mary), the majority of the book focuses on four feasts: Gulf Coast Seafood Boil, Tejano Barbacoa, Pig Roast, and a Campfire Breakfast. “Smoke: New Firewood Cooking” won a James Beard Award in the spring of 2014. 

Table 13

A new era in fine dining, Music and cocktails has emerged on the Addison restaurant scene. Located at Belt Line and Inwood Road, Table 13 offers vintage-inspired food, beverage in service in a distinctive, upscale atmosphere reminiscent of early 1960′s Vegas.

The unique concept is the vision of restaurateur Mike McRae and business partner Gabe Nicolella. Together they have more than 70 years experience in the restaurant and nightclub industry, operating upscale establishments like Daddy’s Money, e’lan, Nostomo, Rio Room and Studebakers.

Table 13 delivers impeccable service served up alongside chef-prepared steaks, seafood and specialty dishes for lunchtime, dinner and late night crowds. Vintage drink offerings like the Zombie, Scorpion, Manhattan and French 75 add to the ambiance – as do the Velvet Hammer and Brandy Alexander liqueur parfaits. $3 Martinis in the afternoon satisfy patrons with a thirst for a classic, liquid lunch.

Taste of Cuba

Isaac Rousso

Isaac Rousso is most notably recognized for his fried food creations at the State Fair of Texas. As the 2013 Big Tex Choice Award winner and finalist many times over the past years, Isaac is recognized for creatively serving some of the best Cuban cuisine. He has recently been featured on the Travel Channel and will be on The Discovery Channel in the very near future. Be on the lookout for the Taste of Cuba food truck and its many loyal followers enjoying hot Cuban sandwiches and fried Cuban rolls.

Texas de Brazil

Culinary Director Evandro Caregnato’s knowledge of restaurants, and more specifically the churrasco style of cooking, began as a teenager. He began working as grill master at the “Churrascaria Caregnato,” owned by his grandfather in Rio Grande do Sul, Brazil.

By his early twenties, Mr. Caregnato had moved beyond his experience as a grill master, and into the role of restaurant and catering entrepreneur. This venture known as Erganutri Refeicoes, located in Caxias do Sul, Brazil is still in operation today.

After gaining such fundamental first hand knowledge, Mr. Caregnato decided to continue his education, and went on to receive a Bachelor of Business Administration degree from the University of Caxias do Sul, Brazil, as well as certification from the culinary institute Scuola di Arte Culinaria Cordon Bleu Perugia in Umbria, Italy.

In 1997, the founding partners of Texas de Brazil, Salah Izzedin, CEO, and Salim Asrawi, COO, were visiting Brazil and stumbled upon Caregnato’s restaurant. They developed a love for the concept and an appreciation for Caregnato’s skill as an original gaucho. The trio hit it off and within days a business plan was presented. They requested his assistance to open an authentic Churrascaria in Dallas, and made a promise to bring the

Gaucho tradition to the states without interfering with the preparation and the serving of the Churrasco tradition

In 1998, the first Texas de Brazil opened its doors in the Dallas suburb of Addison, and since then, 18 other locations have opened in the U.S., as well as three international locations in Aruba, Puerto Rico and Trinidad. Caregnato visits each property regularly to ensure the “authentic” Churrasco customs of Brazil are being practiced. Through it all, Izzedin and Asrawi have made good on their promise and, with the help of Caregnato, future growth includes 5 new locations in 2012 including Yonkers (NY), Salt Lake City, Columbus, Pittsburgh and Houston.

The Texas de Brazil story begins in Porto Alegre, Brazil. Living the cattle rancher’s life and feasting in the traditional rodizio style native to this region, one of the partners had visions of bringing this culture north to the United States. The destination of choice was no other than the cattle man's land ... Texas. Combining the culture and feast of Brazil with the service and class of the states, Texas de Brazil emerged. Texas de Brazil is family owned and operated and continues to expand both domestically and internationally to bring the Brazilian Steakhouse dining experience to new and exciting geographical locations.

Thai Orchid

Thai Orchid Restaurant in Addison has been serving authentic Thai cuisines since 1999.

The cuisine of Thailand is as exotic and subtle, as it is healthy and delicious. Using ingredients that are fresh, timeless, traditional and well tested, the food of our ancient Kingdom blends into an exquisite and wholesome harmony, that culminates in an alchemy of delight, taste and surprise.

The HUB Sports Grill

The HUB Sports Grill was founded in 2009 and moved to Addison in 2012. Our goal was to create not only a fun and inviting venue for all sports enthusiasts, but also to set ourselves apart in the culinary industry. Our food is prepared daily with the freshest local ingredients creating great choices and quality flavors that everyone can enjoy.

Ryan Niemi, Executive Chef, studied culinary arts at the Art Institute of Dallas from 2005-2007. Upon graduating with numerous awards, Ryan found himself at Chef Point Cafe where he was the Executive chef until 2013. That is when we found Ryan and brought him to the HUB family where he has transformed our menu into one of the best in the area. His creativity and inventive use of flavors show his genius in the kitchen—not only with our classic menu, but also across to our family of establishments including Big Shots Sports Cafe, Ron’s Tavern, Delta Charlie’s and Platinum Catering.

The Melting Pot

For nearly 40 years, The Melting Pot® has been North America’s premier fondue restaurant. The Melting Pot delivers a one-of-a-kind dining experience built around the celebration of food and special life moments.

Fondue is a style of cooking that goes back hundreds of years. It has been engrained in cultures across the globe and even became a battle between two countries. At The Melting Pot®, we have taken this fondue cooking style and turned it into an interactive dining experience like no other.

If you are looking for a beautiful, relaxing atmosphere with fine cuisine and attentive service, look no further than The Melting Pot of Addison. Our restaurant is an excellent choice for creating memorable events.

With our unique “fondue flair,” you and your guests can enjoy communal pots filled with savory cheeses and chocolates as well as cook your own succulent entrée selections tableside. The cheese fondue dippers offer a vast assortment of fresh breads, fruits and vegetables while the delicious entrees include premium cuts of chicken, steak and seafood. The very popular chocolate fondue dessert pairs nicely with our delicious cakes, brownies, and other tasty favorites, and can be the final course of your fondue dinner or a standalone late night treat. To ensure there is tasty fondue for all, our menu also offers vegetarian and gluten-free selections.

When planning your next special occasion, think of The Melting Pot of Addison. Our eatery can offer you and your guests intimate spaces for romantic dinners as well as private dining rooms for bridal, baby, birthday, corporate, and other group celebrations.

Vernon’s Gastropub

CHEF COLE DIBENEDETTI

Vernon’s Gastropub has been in operation for 29 years in Addison, Texas and is known by many of the locals as one of Addison’s “best kept secrets”, described as a “Cheers” Style pub, hidden away in the southeast corner of Beltline and Montfort. A relaxed atmosphere, great drinks, and great food are what they are all about. All food is made from scratch using fresh, high quality ingredients, and there are many menu choices to choose from. Vernon’s offers a fine selection of craft beers on tap as well as a full bar, and hosts poker nights every Saturday and Monday and live Music twice a month.