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CHEF TIM BYRES | FRIDAY, APRIL 15

6:00 PM Reception | 7:00 PM Dinner
$135 per person, includes tax and service
 

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, SMOKE Plano and The Theodore.

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.

 

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PASSED APPETIZERS

Lamb meatballs with golden raisin chutney
Foie gras pâté on dill toast with ham jelly and pickled quail egg

FIRST COURSE

Plank smoked trout salad with trout roe vinaigrette
Pork jowl bacon with half-sour cucumber salad

SECOND COURSE

Seafood posole with corn hominy
Oyster dirty fried rice

THIRD COURSE

Duck tamales and fried duck egg
Picnic chicken and BBQ pit beans

FOURTH COURSE

Eisenhower steak with "gentlemens relish" and horseradish blue cheese butter
Vegetables from the garden

DESSERT

Churros fried in cauldron with chocolate sauce