FRIDAY MAY 15, 2015

6 P.M. - 11 P.M.   |   AGES 21+

An intimate evening of all inclusive food & beverage pairings brought to you by some of the best restaurants in North Texas. Learn from acclaimed Chef Cat Cora during her cooking demo and then mingle with her while enjoying great Musical entertainment, other chef demonstrations including a live Fire Pit with Smoke’s Tim Byres and the Fork & Cork Mixology Challenge featuring Eddie Campbell!

SATURDAY MAY 16, 2015

Noon - 11 P.M.

TASTE a bit of everything! Create your own menu of food, arts, and entertainment experience and a variety of add-on options to top it off! This event is open to all guests though programming is focused toward a 21+ audience.

Abacus, Jaspers, Rathbun's Blue Plate Kitchen, Kent Rathbun Catering and KB's

Kent Rathbun

After rapidly rising through the ranks of some of the world’s finest restaurants, Chef Kent Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his full-service catering company and newly launched line of products, Kent Rathbun Elements.

Rathbun’s roots are firmly set in food. At the age of nine, he discovered his passion for culinary creativity and began learning the skills and techniques needed to become the renowned and impressive chef that he is today. Starting as an apprentice at La Bonne Auberge, a five-star French restaurant located in Kansas City, Missouri, Rathbun gained the experience of working with high-end ingredients and learning the art of perfect preparation. Preparation was something Rathbun came to value, and that sense of significance continued with him as he moved from kitchen to kitchen, working with some of the best chefs in the country.

Most notably, Rathbun worked in the kitchens of Mr. B’s in New Orleans, American Restaurant and Milano in Kansas City, The Mansion on Turtle Creek in Dallas and the Landmark Restaurant in the Dallas Melrose Hotel. While at the Landmark, Rathbun had the opportunity to make annual trips to Bangkok, Thailand, which provided him the resources and research to create his own spectacular style of Contemporary Global cuisine. Drawing on Southwestern, Mediterranean, American, Cajun/Creole and Pacific Rim influences, Rathbun’s signature blend of flavors became the foundation of Abacus.

In 1997, Rathbun decided to follow his dream, draw on his eclectic and distinctive style and establish his own world-class restaurant. Within months of its opening in the heart of Dallas’ uptown district, Abacus began to be recognized as a pinnacle of fine dining and has received numerous accolades, including Mobil Four-Stars; AAA Four Diamonds; Bon Appetit’s Best of the Year 2001 issue, which named Abacus’ Chef’s tasting menu a “Top Pick;” “Best Chef” by D Magazine; and “One of the Top Meals Around the World” by USA Today. Abacus’ design, wine list and menu have also been recognized and featured in publications such as Elle, Southern Living, Veranda, Texas Monthly, and The Rosie Magazine. To date, the most prestigious of its recognitions has been Abacus’ induction into the Nation’s Restaurant News Fine Dining Hall of Fame.

With a flourishing five-star restaurant exceeding his expectations, Rathbun decided to begin research for his second concept, Jasper’s. Keeping with Abacus’ level of ingredients and design, Rathbun wanted to add a touch of “home cooking” flair featuring a “modern outdoors” theme. Focusing on the best of America’s regional cuisine, including steaks, chops, fish, rotisserie chicken, pasta, pizza and his mother’s famous sink salad, Jasper’s “Gourmet Backyard Cuisine” quickly became a location with distinction. With the opening of its first location in Plano, TX, Jasper’s recognition helped kick-start Rathbun’s idea of expanding to additional locations in The Woodlands and Austin, TX. Jasper’s has been named one of Esquire Magazine’s Top 20 Best New Restaurants in America and has been touted by various regional publications in all three of its locations, including Tribeza, Austin Chronicle, Austin American-Statesman, Austin Monthly, Modern Luxury, Texas Highways, Diversions Magazine, ReviewIt Magazine, PaperCity and the Houston Chronicle.

The successes of Abacus and Jasper’s have foreshadowed the imminent legacy Rathbun’s Blue Plate Kitchen, his third concept, has created in the Dallas area. Drawing influences from family recipes while focusing on the “roots” of cooking, Chef Rathbun uses the freshest ingredients from local/regional purveyors to create an eclectic yet comforting menu of home-cooked favorites with a touch of elegance. This new Mecca of casual, cuisine has already generated plenty of positive buzz, securing its place in Chef Rathbun’s family of highly acclaimed restaurants.

With demand for Rathbun’s award-winning cuisine expanding beyond just his restaurants, Kent Rathbun Catering brings Rathbun’s gourmet creations directly to consumer’s homes, offices and events. The full-service company handles everything from menu planning and wine pairings to securing locations and décor, ensuring clients a stress-free event. The word has gotten out about Kent Rathbun Catering, with notable clients including Ross Perot, The Goss-Michael Foundation and even Oprah.

To give home cooks an advantage in the kitchen, Rathbun launched his own exclusive line of products. The Kent Rathbun Elements collection offers an assortment of products, all designed with the home cook in mind. Ranging from sauces and dressings to spices and marinades, the assortment captures Rathbun’s signature style with a unique blend of flavors needed to make easy and affordable meals every day.

By creating an astounding culinary legacy in Texas, Rathbun has thrived in the national scene. He has cooked at the James Beard House in New York on several occasions and was nominated as the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003 and 2004. He has repeatedly appeared on a number of TV shows, including the Food Network’s “Chef du Jour”, Cooking Live with Sara Moulton, “Ready Set Cook”, the CBS Early Show, the Rosie O’Donnell Show and NBC’s Today Show. In 2008, Rathbun competed on Food Network’s hit series “Iron Chef America” and defeated grill master Bobby Flay in a frenetic culinary battle.

Rathbun was honored to be one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre-SuperBowl Event, “Taste of the NFL” for the past eight years. Passionate about charitable organizations, Rathbun is actively involved in the American Cancer Society, March of Dimes, Zoo to Do, the North Texas Food Bank and the American Heart Association.

Abacus was just announced as a semifinalist for the 2014 James Beard Awards in the Outstanding Service category.

Addison Ice House

Brian Isaacs

Addison Ice House is the newest and hottest addition to Vitruvian Park. Another epic concept by the brothers who brought you Ringo's Pub, Zen Bar, The Mucky Duck, and Scruffy Duffies.

Arezzo Italian Street Food

We are a fast casual and quick service eatery specializing in fresh and modern Italian Food, focused on fresh and all natural but authentic ingredients. All the dressings are made from scratch from the best ingredients available. All the meats are wood-fired and all the breads are stone-baked.

Belly & Trumpet

Brian Zenner

Born in Thailand, yet a true Texan at heart, Chef Brian Zenner brings a culinary style that melds American and international flavors in the form of an approachable small-plates menu at Apheleia Restaurant Group’s critically acclaimed Belly & Trumpet in Dallas.

Brian’s father worked for a Texas-based oil company, a job that took the Zenner family all over the world and included stays in London, Dubai and Bangkok where Brian was born. During these early years abroad, he developed a true global palate, and found a deep affection for all things food. Despite his passion, Brian initially chose a career path outside of the kitchen. After studying history at the University of Texas, he took a job in the technology industry, where he quickly came to the realization that he was not destined to work behind a desk. His true calling was cooking.

Following his heart, Brian enrolled in the Texas Culinary Academy in Austin. After graduation in 2004, he began his culinary career in the kitchen of the Driskill Hotel in Austin. From there, he moved to Portland, OR, to help open Fenouil, a French brassiere. Brian spent five years in Portland, during which he worked in some of the city’s finest restaurants. During this time, he became inspired by the region’s abundant produce and ever-growing gastronomic spirit, and learned to garden and forage for ingredients to use in his kitchen.

Returning home to Texas in 2010, Brian landed a position in the kitchen of Mansion on Turtle Creek in Dallas. Here he met Chef Jason Maddy, who hired him to help open Apheleia Restaurant Group’s first restaurant four-star restaurant, Oak, in 2011.

In February 2013, Brian opened Apheleia Restaurant Group’s second restaurant, Belly & Trumpet. The restaurant quickly rose to regional acclaim, earning a coveted four-star review from The Dallas Morning News. Both D Magazine and The Dallas Morning News have lauded Belly & Trumpet as one of The Best New Restaurants of 2013. Chef Zenner was also named as one of the Best Chefs in DFW by Leslie Brenner of The Dallas Morning News. Zenner's menu invites guests to experience innovative, globally inspired creations, and is a true showcase of its Chef’s diverse upbringing and inspirations.

When not in the kitchen, Brian is at home spending time with his family and tending to his garden.

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 Goose Cantina

Chef Matt Mortimor

Matt Mortimer has turned passions for food and people into a career as partner and chef of Blue Goose Cantina, Aw Shucks & Big Shucks oyster bars.

Mortimer’s food philosophy of “quality in, quality out” is evident by the fresh ingredients used within his restaurants’ kitchens; indeed, all menu items are made in-house, from scratch often from time-tested family recipes. This practice, along with his insistence on employing creative flavor profiles, allows Chef Mortimer to serve the best quality cuisine without cutting corners.

Mortimer is a self-taught restaurateur. He learned every aspect of the business from the ground up and throughout his 18 year career; he has worked with top name chefs and 30-year kitchen veterans all of whom taught him how to harness his culinary zeal into a profession. Mortimer also gives ample credit to his staff – the team environment that is cultivated at each location is paramount to the establishments’ success.

Mortimer’s outgoing personality and innate ability to connect with people are also key ingredients to his success. Customers know him by name and Matt values his patrons’ feedback regarding new dishes, menu changes and overall opinions.

A gifted teacher, Mortimer makes the art of cooking look so easy, and is consistently called upon to demonstrate his recipes for live and broadcast audiences.

At Blue Goose, guests find a cheerful atmosphere while enjoying the cuisine that has allowed this restaurant to flourish in Dallas for the past 20 years. Always a great value, the Blue Goose is sure to provide unbeatable Margaritas and an unforgettable party. Don't miss your chance to take advantage of our menu selection as well as our great Happy Hour offers! Winner of the Dallas Observer's Readers Choice Award for Best Margarita, Best Tex-Mex and Best Brunch.

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.

Casa Rubia

Omar Flores

Chef Omar Flores was introduced into the culinary world at a very young age. As soon as he could hold a knife, Chef Flores started in the kitchen, helping his father in their family-owned restaurants. He holds a bachelor degree in Hotel & Restaurant Management from New Mexico State University and is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY.

Chef Flores staged at several restaurants around the country before settling in Texas at Dallas’ Abacus restaurant for five years, only to become Executive Sous Chef for an additional three. In 2008, he took Second Place White Wine Winner in the Dallas Wine & Food Festival ‘Rising Stars Chef’ competition for his curry seared diver sea scallops with toasted Israeli couscous, grilled vegetables and Meyer lemon sauce recipe. In 2009, his Hiramasa Tuna recipe won First Place in the Clean Seas Tuna recipe contest.

Casa Rubia is Chef Flores’ newest endeavor. Located in Trinity Groves at the base of the new Margaret Hunt Hill Bridge in West Dallas, it opened November 2013. Described as a modern, seasonal tapas, menu items rotate three, sometimes four times a week depending on the availability of the fresh seasonal ingredients. Casa Rubia was just announced as a semifinalist for the 2014 James Beard Awards in the Best New Restaurant category.

Del Frisco's Double Eagle Steak House

David Holdben

Nationally recognized chef David Holben serves as regional executive chef of Del Frisco's Double Eagle Steak House in Dallas. He learned the highest level of quality standards working at France's finest Three-Star Michelin Restaurants. Chef Holben has erned numerous awards and honors such as "Chef to Watch" For in Esquire magazine.

Ferrari’s Italian Villa

Stefano Secchi

Ferrari's Italian Villa has been in business since 1983. It is owned and operated by Francesco and Jane Secchi; their combined talent and experiences have led them around the world where they have catered to the indigenous tastes of 47 nationalities. At the age of 21, Francesco opened the world famous Inigo Jones in London, where all dishes were finished and served table side. Inigo Jones was rated one of the five best restaurants in Europe for five consecutive years during Francesco's tenure. Recognizing his potential, the owners offered Francesco a partnership in a Sardinian hotel. Francesco's youth, ambition and, most importantly, his desire to see the world fueled the decision to decline this offer and in its stead he joined the Royal Caribbean Cruise Lines, where he served 2,000 passengers, which translates to 6,000 meals a day. He has since moved to Dallas, TX to fulfill his dream in the hospitality industry.

Over the past 10 years, Francesco and Jane’s son, Stefano Secchi, has established a name for himself as one of the top rising chef’s in Dallas. As chef de cuisine for his family’s Ferrari’s Italian Villa in Grapevine, chef Stefano not only inspires the menu offerings, but offers hands-on cooking classes, elegant wine dinners and monthly wine tastings.After graduating with honors from the Culinary Institute of America, Hyde Park in 2002, Stefano went on to work in New York City at Felidia for Lidia Bastianich and Becco for Joe Bastianich. He then moved back to Dallas to work with his family at Ferrari’s Italian Villa while he attended SMU. During his time at Ferrari’s in Addison, Stefano was the youngest chef invited to cook at the James Beard House in New York City in 2004 – considered to be quite an honor. He also garnered first place in the Dallas Morning News’ Rising Star Chef competition in the Red Wine Category of 2006. Stefano then went to Los Angeles to work at Nancy Silverton & Mario Batali’s Osteria Mozza, where he was exposed to California’s bountiful produce.

In addition, Stefano is also currently serving as a consultant chef to the first class food at American Airlines while continuing to carve his niche in the restaurant scene in Dallas and maintaining his title of “Most Eligible Bachelor” – Dmagazine, 2003.

Fogo de Chao

Chef Alberto Wachholz

With over 17 years of Brazilian culinary experience, Alberto Wachholz is the Dallas Fogo de Chão general manager and head gaucho chef.

Alberto was born in Southern Brazil in a city called Sobradinho, Rio Grande do Sul, Brazil. He learned churrasco, the gaucho way of grilling meat over open pits of fire, at an early age. The technique was passed down from generation to generation in his family, and was a huge part of his everyday life.

At age 18, his first opportunity came at a São Paulo Fogo de Chão in 1997 as a churrasqueiro. His experience earned him the opportunity to transfer to the United States in 2002, as a gaucho chef and to take on the customer service position at the Atlanta Fogo de Chão. There, he was promoted to assistant general manager. In 2010 he was offered a general manager position at the Denver location, and in 2012, became the general manager of the Dallas Fogo de Chão. Today, Alberto’s unprecedented customer service skills and passion for churrasco-style cooking add excitement to the Fogo dining room.

Alberto’s favorite meat is the flavorful signature steak Picanha, a top-sirloin cut that is distinctive and popular in Southern Brazil. Outside of Fogo, Alberto can be found spending time with his wife and children enjoying the outdoors, watching soccer, or having a family churrasco barbeque

Fogo de Chão is an authentic Brazilian steakhouse. In 1979, Fogo began sharing the gaucho way of preparing meat in Porto Alegre, Brazil. Today, their gaucho chefs still expertly grill each of their 16 cuts of meat and offer continuous tableside service. They invite you to enjoy the delicious preparations of their gaucho chefs along with their gourmet salad bar, authentic Brazilian side dishes and award-winning wine list.

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.

Kenny’s Wood Fired Grill & Kenny’s Italian Kitchen

Chef Kenny Bowers

A native New Englander, Kenny Bowers began his career forming a partnership in 1992 with well-known chef/restaurateur and fellow New England native Jack Chaplin. The two brought their home-town recipes to North Texans, creating Daddy Jack’s Lobster & Chowder House on Greenville Avenue in Dallas.

In March of 1999, Kenny received an offer from Randy Dewitt, the original creator and owner of the 2-unit restaurant chain, Rockfish Seafood Grill. Kenny accepted the position as partner/corporate chef and played a very large part in furthering the development of the concept. The company’s success as influenced by Kenny eventually attracted Brinker International as a partner and positioned Rockfish to be the successful $40 million, 22-unit chain it is today.

After 7 years of developing and building independent concepts and 6 years as a corporate chef, Kenny teamed up with friend and colleague Bob Stegall, a 20-year restaurant operator of both single and multi units. They created the very popular, upscale restaurant Kenny’s Wood Fired Grill in Addison. While the restaurant offers a full range of exquisitely grilled meats, one of the most popular menu items continued to be the hand-made, wood grilled burgers. After daily comments like, “this is the best burger I have ever had” and “you guys should open a burger joint,” Bower and Stegall decided to create a more intimate, casual environment for their delectable burgers. In December, 2008, Kenny opened Kenny’s Burger Joint in Frisco, Texas. The pair brought on another partner and Director of Operations, Mike Hutchinson and the three could seemed unstoppable. In November 2010, the team introduced yet another new concept, Kenny's Italian Kitchen while simultaneously launching his new Kenny's BBQ Sauce. Most recently, Bowers has turned his lifelong passion of grilling and smoking seafoods and meats in to Kenny’s Smoke House which opened in January of 2013. Chef Kenny Bowers continues to be a popular guest on local television programs, and is a favorite of both diners and critics.

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.”

Mercy Wine Bar

Vincent Havard

Vincent Havard is the Operating Partner of Mercy and designed the bar's magnificent wine menu that offers over 100 wines by the glass from over 18 different countries. His passion for wine is captivating. Born and raised in France, Vincent began working in the hospitality industry at the ripe age of thirteen. One year later, he was studying restaurant management at Lycee Hotelier and has since worked around the world, continuing to learn all aspects of education in the hospitality industry. His wine knowledge and enthusiasm for the industry are all-encompassing and refreshing.

Mercy's focus has always been about the wine so it would be easy for you to overlook our Food. We are so much more than "just cheese and appetizers". We have a full multi-course menu for your pleasure and it is the task of Executive Chef, Juan Cap to deliver that dining experience.

Juan utilized his years of culinary expertise to develop a wide selection of appetizers To Share, a nice array of freshly prepared Salads and Sandwiches, and our Plates, mouth-watering pastas, fresh seafood selections, hand-carved filets and succulent Desserts to tempt, delight and satisfy the five senses.

Wine and Food perfectly paired become powerful memories. Mercy Fork & Cork at a Glances guests to our home to experience and create memories of their own.

Oak

Richard Gras

Drawing on global flavors and techniques, Chef Richard Gras delivers a fresh perspective to the seasonally inspired menu at Apheleia Restaurant Group’s critically acclaimed Dallas restaurant, Oak. Originally from Troy, N.Y., it was his father’s weekend dinners that opened Richard’s eyes to the world of cooking. With both parents working fulltime, home-cooked meals during the week were a rarity at the Gras home, except for the weekend when Richard and his father would travel to their local farmers market for ingredients to create a family feast. These meals inspired a high school-aged Richard to take his first kitchen job at a local bakery, Vanilla Bean Baking Co., helping to set the pace for his culinary career to come.

While completing his Culinary Arts degree from Johnson and Wales University in Rhode Island, Richard was introduced to Food & Wine “Best New Chefs,” and husband-and-wife team, Eric Moshier and Loren Falsone, co-owners of the now-shuttered Empire, in Providence, R.I. Richard was a part of the opening culinary team that helped Empire land a number of top accolades, including a coveted three-star review from The Boston Globe, and one of Conde Nast Traveler’s “Best New Restaurant” awards.

After graduating in 2001, Richard headed south to Florida for an opportunity to work at The Ritz-Carlton, Amelia Island. Starting out at as a Chef de Partie of the former The Grill Restaurant, Richard worked closely with Chef Scott Crawford for the next four years to fine tune his skills in modern American cuisine. In 2005, he was promoted to Sous Chef of the resort’s Southern-inspired Café 4750, where he spent a year before opening the resort’s fine-dining concept, Salt. For the next three years, Richard became known for serving some of the best contemporary cuisine in the area. With access to Florida’s finest quality meats, seafood and local produce, Richard helped attain numerous accolades for the restaurant including a Five Diamond rating by AAA in 2007 and 2008. In 2011, Richard moved west to head the kitchen at Navio at the Ritz-Carlton in Half Moon Bay, Calif. Richard helped lead the restaurant to a Michelin-recommended rating among other notable accolades, before ending his 10-year stint with the Ritz-Carlton Resorts.

Prior to joining Oak in July 2013, Richard was the Chef de Cuisine at the St. Regis Bal Harbour in Florida, heading Chef Jean-Georges Vongerichten’s celebrated J&G Grill.

When not in the restaurant Richard plays golf and enjoys spending time with his wife exploring Dallas’ dining scene.

Pakpao THAI

Ann Marie Romero

In June 2013 a bold, bona fide taste of Thailand landed in Dallas with the launch of Pakpao. Located in the burgeoning Design District, Pakpao—named for the traditional Thai “female” fighting kites—is the third concept from the acclaimed Apheleia Restaurant Group, and features unique dishes, along with classic favorites from all across Thailand’s diverse cultural and gastronomic regions.

Primarily influenced by Bangkok’s streets, Pakpao’s culinary team—led by Thai native, Executive Chef Eddy Thretipthuangsin—also draws inspiration from traditional fare served in restaurants across Thailand, and the more haute cuisine served to the country’s royalty and aristocracy. Raised in a family steeped in the hospitality industry, Chef Thretipthuangsin melds old-fashioned Thai cooking methods with the modern, Western techniques he learned as a graduate of Le Cordon Bleu College of Culinary Arts. The result is a sophisticatedly prepared, though approachable, seasonal menu that features authentic dishes from his homeland elevated with the use of finely sourced, high-quality ingredients.

Signature Pakpao dishes include Hoi Obh, fresh mussels steamed in a broth of lemongrass, Thai basil and bird's eye chili; Louk Chin Kai, chicken meatballs flavored with coriander seed, kaffir lime leaf and yellow curry; Ped Sarm Rod, roast duck served with bird’s eye chili, Thai holy basil, tamarind, garlic and seasonal vegetables; and Neua Massaman, braised short rib bathed in onion, sweet potato, tamarind, peanuts and massaman curry. In addition to appetizers, salads, entrees and sides, Pakpao menu also features a section devoted to noodle dishes, which include such favorites as Pad Thai, fresh rice noodles tossed in a pan with tofu, egg, roasted peanut, bean sprout, tamarind and scallions; and Pad Se Ew Gai, fresh wide rice noodles with chicken, Chinese broccoli, egg, garlic and sweet soy sauce. For something sweet, the kitchen offers options that will appeal to Western palates—Thai Coffee Mousse with Chocolate Fudge—and some that stay true to Thailand—Khao Niew Pheuak, sticky rice pudding with taro and coconut milk.

Complementing the food is a beverage menu that features handmade sodas in such assorted flavors as tamarind, jasmine with lemongrass and mango with Thai chili. For something with a kick, there is a list of handcrafted cocktails, which includes the Phuket Fashioned, bourbon, house-made star anise honey and orange and aromatic bitters; the Tuk Tuk Express, vodka, pineapple, passion fruit and palm sugar simple syrup; and the Mai Thai, two types of rum, lychee, orange liqueur and Orgeat.

As soon as guests step inside Pakpao, they are greeted by glowing prints of Thai monks engaged in various ceremonies. Pakpao and Chula (“male” kite) kites imported from Thailand make up an art installation floating above the dining room. A large Thai tree root doubles as a light fixture and an art piece, and three Buddha statues quietly float along the wall. Rich black and gold damask-patterned wall lures guests into the bar area, and rest of the space is adorned in custom wood accents, creating a warm, inviting enviroment. The restaurant accommodates 77, including 28 seats in its outdoor patio dining room.

Pakpao is located at 1628 Oak Lawn Avenue, Suite 120, Dallas, TX, 75207, and is open Sunday through Thursday from 11AM – 10PM; Friday and Saturday from 11:00AM – 11:00PM. For reservations or more information call 214-749-7002, or visit http://pakpaothai.com

Polk-A-Dot Bakery

Narcy Gonzalez

Forget your typical bakery! We are a bakery-meets-kitchen-meets-coffee-bar offering baked goods, coffee products and a delicious lunch menu. We want our hangout to be your favorite place to meet friends for coffee, cappuccinos, lattes, cake, cookies, cupcakes or lunch. Make our bakery your work space while you enjoy a bottomless cup of our freshest coffee.

SanabelS

Mirvat AlKayyali

Mirvat AlKayyali (also known as Mama) is the main chef at SanabelS. Born and raised in Amman, Jordan, she opened her own catering restaurant in 1998 until the family migrated to the United States in 2000. She couldn't stop cooking, so she started catering from home to special events and parties. 12 years later the family opened up SanabelS for Mama, where she cooks her home made dishes for the Monday to Friday lunch buffet from 11-2. The menu items are all fresh made from scratch here at the restaurant: hummus, tabouli, falafels, meat & spinach pies, basmati rice, kabobs, rice pudding and many more. People love the ethnic flavors that they haven't tasted before and have been coming back for more. With her three sons running the place, they can’t see the restaurant’s success without Mama’s hard work and love she puts in the kitchen!

Smoke, Chicken Scratch and Outpost American Tavern

Tim Byres

A classically trained chef, entrepreneur, and author, Tim Byres is the guiding force behind two Dallas restaurants. The first, Smoke, quickly became a culinary block buster in the Dallas dining world and was the perfect platform for Tim to celebrate the history and integrity of handmade food. In 2012 another star was launched under the guidance of Tim. Through his restaurant Chicken Scratch, Tim nourishes the spirit of hospitality and celebrates the diversity and community of the American table.

Tim has made appearances on local, regional and national cooking shows and was recently featured on an episode of “Man Fire Food” on the cooking channel. He has appeared in Southern Living, Bon Appetit, Garden and Gun, and Forbes Magazine.

Tim lives in Dallas with his wife, Mo, and three children.

Awards Include:

• Best New Chef for 2012 by FOOD & WINE Magazine
• Best New Chefs in Dallas by the Dallas Morning News, 2010
• Ten Best Restaurant Dishes in America by Food & Wine Magazine, 2010
• James Beard House Dinner, NYC – The James Beard Foundation, 2010

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.

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.

The Second Floor

Scott Gottlich

Scott and Gina Gottlich work side-by-side operating two of the best restaurants in Dallas, yet each has their own unique connection to food. Despite working alongside some of the best chefs in the world, Scott’s ties stem from his beloved memories of his childhood dining experiences. On the other hand, his wife, Gina, discovered her passion later on in life working in restaurants while attending college. Their meeting and subsequent marriage would lead to two revered and acclaimed restaurants, two children and a passion for cuisine that they are able to share with their guests every day.

Before his foray into food, Scott obtained a B.A. in History from the University of Oklahoma in 1999 and was also a member of the school’s wrestling team. Despite his love for academic learning, Gottlich could not ignore his truest desire—to become a chef—so Scott enrolled at Johnson & Wales in Vail, CO, where he earned a degree in Culinary Arts. After graduating from Johnson & Wales, Scott moved to Southern California and began working under acclaimed Chef Tim Goodell at the famed restaurant Aubergine, the highest rated restaurant in Southern California at the time with three and-a-half stars by Los Angeles Times. During this time, Scott developed and honed skills that led him to his next project in New York working for Chef Eric Ripert at the three-Michelin starred Le Bernadin.

Around the same time, his soon-to-be partner, Gina, was attending school at San Diego State University and began to feel something just wasn’t right. Despite enjoying college, Gina felt her desires pulling her down a road less traveled—one that led to the restaurant industry. She began to work in restaurants, and realized that upscale cuisine and wine were her true calling.

Back in New York, Scott began to feel a pull in a different direction and returned to California. Perhaps, as the saying goes, fate always has a plan. Making the journey back to California, Scott returned to work for his former boss, Chef Goodell at Aubergine where his attention was soon captured by a striking blonde named Gina who was working in the front-of-the-house. The two met, quickly fell in love, and began their life as a culinary power couple.

The pair decided to relocate to Scott’s hometown of Dallas, where he accepted the position of Executive Chef of Lola the Restaurant. While Scott worked, Gina earned a B.A. in Entrepreneurship from the University of North Texas while continuing her work in restaurants, including a stint at Dallas’ well-knownCapital Grille. While she obtained her degree, Gina continued to study wine and focused on refining her innate talents in pairing wine with food.

After leaving Lola and doing some consulting work, Scott knew it was time to open his own restaurant with his wife—and the best sommelier he knew—by his side. Bijoux opened in September of 2006 and due to the couple’s infinite talents together, the restaurant was named one of the “Top 10 Hottest New Restaurants in America” by Bon Appétit and has maintained two five-star reviews from The Dallas Morning News. In 2008, the couple went on to open The Second Floor Bistro & Bar at the Westin Galleria where they continue to earn critical praise.

Besides running two restaurants, the couple dedicates their time to sons Fox and Ferris. On the side, Scott also contributes to the world of culinary education by sitting on the advisory committee for Le Cordon Bleu in Dallas. Gina volunteers her free time to the Texas Italian Greyhound Rescue Group and takes care of the family’s three dogs, Dante, Larry and Jean-Louis.

Urban Crust

Salvatore Gisellu

Italian born World Master Chef Salvatore Gisellu has been serving up his award-winning cuisine since 1987. Graduating with the highest distinction from Entre Sardo Formasione Professionale in Sardina, Italy Chef Salvatore has a long-standing reputation for his innovative Italian cuisine.

Chef Salvatore grew up in Italy in a house built for his family in the late 1800s. The youngest in a big family, Chef Salvatore and his siblings looked forward to eating Sardinian bread that his mother would wake up to bake twice a week. With the leftover dough from the bread she would make pizza in their wood fire oven. The families’ favorite pizzas were made with fresh basil and tomatoes from their garden and homemade cheese from the family’s cow, and always with anchovies.

“In Italy, everything used in cooking was fresh that day from the garden, the butcher or the sea,” said Chef Salvatore.

He remembers the breads and pizzas coming fresh out of their wood burning oven, and then drizzled with extra virgin olive oil from the family’s olive trees. This inspired his love for cooking at an early age.

Following culinary school, Chef Salvatore spent five years in Italy where he worked at Villaggio Palmasera Resort in Sardinia and served in the military preparing meals for servicemen and special event dinners for officers.

In 1991 Chef Salvatore moved to the U.S. and helped open Arcodoro/Pomodoro Ristorante Italiani in Dallas and Houston as executive chef. During his time there, he received the “Best Pizza” award by the Dallas Morning News. Following Arcodoro/Pomodoro, Chef Salvatore has prepared gourmet cuisine in popular Dallas restaurants such as Ferrari’s and Coco Pazzo.

In 1998, Chef Salvatore joined Daddy Jack’s Wood Grill as Chef de Cuisine. In 2002, his American dream finally came true when he bought the restaurant. Daddy Jack’s Wood Grill is an award winning restaurant and Deep Ellum landmark serving the finest steak, seafood, and pasta. Daddy Jack’s was voted “Best Neighborhood Restaurant” by D Magazine and received four stars from Zagat.

His food has received numerous accolades such as the Texas Chefs Association’s “Best Dish of the Southwest,” Dallas Observer’s “Best Italian Restaurant.” He is a member of the Texas Chef’s Association and the American Culinary Federation. In 1998, he was accepted into the Epicurean World Master Chefs Society, which is an international organization of recognized elite chefs.

Chef Salvatore’s newest venture, Urban Crust opened in June 2009. Chef Salvatore and his wife Jeanne Marie partnered with Nathan and Bonnie Shea to repurpose a harness and saddle shop from 1896 and turn it to a Plano dining destination. Urban Crust serves authentic wood fired Italian pizzas updated for the modern and sophisticated palate. In addition to gourmet pizzas, Chef Salvatore will offer daily specials. The stylish three story restaurant in downtown historic Plano contains a roof top ice bar, “32 Degrees,” which provides a remarkable view of the city.

In his spare time, Chef Salvatore enjoys cooking for his family and visiting his vineyard, “Lunga Vista” in Fairfiew, Texas. He and his wife Jeanne-Marie have two children, Luca, 9 and Matteo, 7. According to Jeanne-Marie, it is not always easy to make their lunches for school – they have very refined culinary palates and will not eat anything frozen, leftover, or pre-made.

Vernon’s Gastropub

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.

Z Taverna

Chef Richard Silva

Executive Chef and Partner, Richard Silva, comes to Z Taverna with over 25 years of culinary leadership ranging from casino based fine dining to multi-concept dining operations. Richard is a firm believer in only using local produce, grass-fed beef, hormone-free dairy and cage-free eggs. To complement their new menu, Chef Richard creates daily and weekly seasonal specials. This helps to expand the restaurant's offerings and allows them to collaborate with local suppliers that offer its patrons the best available products in the Metroplex. Even the ice cream used in their famous Warm Cookie Sunday is produced by Henry’s Ice Cream in Plano, Texas!