Courtesy of D Magazine

The popular International Grand Tasting at Savor Dallas 2012 took place on Saturday night at Irving Convention Center in Las Colinas. Organizers noted the move from Dallas to Irving was to make it easier for the residents of Fort Worth to attend.  Any worry that the change in venue would deter event patrons was quickly dispelled once the doors  swung open.  The place was packed, people shuffled around tightly, filling the venue as guests got the opportunity to hob-nob and rub elbows with some of the finest chefs in DFW.  The food and drink were, of course, spectacular as chefs were well prepared to excite and surprise their guests this year.

While nearly every dish our small group sampled was delightful, we thought we would pay homage to some of the most exciting and delicious dishes presented this year.  So here are (in no particular order) our picks of the Top 10 Best Bites of the 2012 Savor Dallas International Grand Tasting…

Gazpacho from Dee Lincoln’ Bubble Bar
(Photography by Elizabeth Lavin)

1. Kelly Hightower/Wild Salsa: Shrimp albondigas (spicy shrimp meatball) with ground pumpkin seed and onion, topped with cilantro and contija cheese.  Definitely the spiciest dish of the night, but perhaps, my personal favorite.

2. Juliard Ishizuka/ Dee Lincoln’s: Tomato gazpacho with goat cheese, watermelon, cured chorizo, and micro arugala.  Fine use of spice, temperature, and citrus, all together refreshing and unique.

3. Nick Amoriello/Meddlesome Moth: Shrimp and grits with pepperjack, jalapeno country gravy, and “tons of cream, tons of butter.” Hard to go wrong there.

The spicy star of The Meddlesome Moth’s shrimp and grits.
(Photography by Elizabeth Lavin)

4. Cesar Gallegos/Bolla: Smoked scallop crudo with avocado mousse, candied pepitas, jicama hot sticks, and a shot of Patron tequila. Bold flavors, unique presentation. I hope we get to see a lot more “hot sticks” in the future.

Brisket Tacos from Neighborhood Services
(Photography by Elizabeth Lavin)

5. Jeff Bekavac/ Neighborhood Services: Street tacos of smoky, sweet barbecue brisket with a blue cheese coleslaw.

The Whiskey Cake
(Photography by Elizabeth Lavin)

6. TJ Lengnick/Whiskey Cake: The Whiskey Cake, no one will question Chef Lengnick’s decision to bring the restaurant’s signature dessert to the party, nor do I think anyone will question its inclusion on this list. This thing is blissful.

7. Nicky Phinyawatana/The Mint: Minced chicken salad with lime, cilantro, mint, red pepper, served on baby endive and bok choy.

Mint chicken salad from The Mint
(Photography by Elizabeth Lavin)

8. Pat Robertson/Five Sixty: Kobe beef tataki with asparagus salad, jalapeno ponzu, cilantro and fried garlic.

9. Kay Agnew/Margaux’s Bridge Bistro: Duck and andouille sausage gumbo.

10. Eric Brandt/Bisto 31: Escargot and pork belly with parsley pesto, walnut, and creamy polenta.

Goat Cheese and Sweet Onion Jam from JJ&B
(Photography by Elizabeth Lavin)

Recognition should also be given to the always brilliant Scardello Cheese with their lovely offerings of royal cheddar, landaff, and bleu debasque; JJ&B (Jellies, Jams and Butters) for their splendid sweet onion jam; and Kaurina’s original “kulfi” or Indian ice cream bars in mango, cardamom cream, and pistachio almond. Seriously, people were freaking out about this ice cream, myself included, which can be ordered here from artizone.com.

Courtesy Pegasus News

Famed chef René Redzepi of Copenhagen’s Noma restaurant told Bon Appétit recently that large ants he found while “digging into the soil” tasted like a wonderful blend of lemongrass, ginger, and lovage. As any foodie will tell you, braised, broiled, and baked ants are a gastronomic delicacy.

But Savor Dallas attendees need not cringe or fret when they arrive at the eighth annual food and wine event. None of the more than 60 Dallas and Fort Worth chefs — nor the posh restaurants they will represent — spice up their savory cuisine with ants.

Instead, some of the country’s most outstanding master and executive chefs will use seafood and sauces in their delectable creations at the International Grand Tasting, the culmination of the two-day event that starts Friday, March 30, with the Dallas Arts District Wine Stroll.

“I’m very excited to be part of Savor Dallas this year. In my opinion, it is always fun to cook for people who have a passion for food and drink,” said Andre Natera, executive chef of the AAA rated Four Diamond Fairmont Hotel Pyramid Restaurant & Bar.

Natera, a member of the prestigious World Master Chefs Society, plans to prepare a Thai Seafood Ceviche for the Savor Dallas International Grand Tasting event at the Irving Convention Center at Las Colinas on Saturday, March 31.

“I know that may seem like a contradiction, however, it is basically a seafood salad marinated in Thai flavors like lemongrass and kefir lime,” said Natera, who revealed the secret behind his attention-getting Caesar salad at the 2011 American Institute of Wine and Food (AIWF) Caesar Salad Competition.

“I use white anchovies. I love the flavor that they provide. And I think they add the perfect amount of acidity to the dressing,” said Natera, a resident of a Dallas suburb who enjoys sampling ethnic foods when he’s not cooking.

Christof Syre, chef of Four Seasons Resort and Club Dallas at Las Colinas for the past 11 years, has not participated in Savor Dallas before. But he’s excited about showcasing local and seasonal choices in his spicy, Sangria-marinated watermelon, Texas red fish, and arugula.

“I’m a great fan of seasonal and local products. So I selected my ingredients to reflect that. Spring is great for watermelon. Texas has great red fish, sustainable and local,” exclaimed Syre, a native of Bendorf in Germany’s Rhine-Mosel region.

“Just for the fun of it, I will have the watermelon vacuum-packed together with the flavors of the Sangria. It will help the texture and definitely the flavor; it will all be sealed in. there’s no secret in creating a fresh, delicious, and sexy spring dish,” said Syre, whose family owned a fine-dining restaurant that inspired his love of cooking.

Cesar Gallegos, executive chef at Bolla, an upscale restaurant at the historic Stoneleigh Hotel in Dallas, is a graduate of the Texas Culinary Academy in Austin. The native Texan is also an experienced food and wine aficionado.

Cesar Gallegos, Executive Chef at Bolla

“I’ve been to a lot of food and wine events or show. But I think that this is the best food and wine event. I know that this is the best Dallas has to offer,” said Gallegos, who attended Savor Dallas for the first time last year.