Burgers and Burgundy

Photography by Robert Bostick

Twelve local chefs fired up their grills for Burgers & Burgundy on the rooftop deck at The House in Victory Park. The burger benefit is for the Design Industries Foundation Fighting AIDS .

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Brian Luscher Reaches for the Duck Fat: A Recipe for Pork Rilletes

Photography by Robert Bostick

“Today Brian Luscher takes us into his kitchen at The Grape where he shows us how to make a pate-like dish that originates from the Indre-et-Loire department of France (the same region where Rosewood Mansion chef Bruno Davaillon hails from). The meat is traditionally cooked for long periods of time, then raked with a fork and infused with a fat and served on toast.” Click on the text for the third part of Steve Doyle’s article in the Dallas Observer

Brian Luscher on Prague Powder and Frozen Potatoes

Photography by Robert Bostick

“Yesterday we chatted with chef Brian Luscher owner of The Grape, the venerable Greenville Avenue American bistro that is celebrating it’s 38th anniversary this month. He spoke about great cuisine done well, wanting to do a great job and make his clients happy. We also discussed his now legendary burger and its quick rise to fame. Today we ask the chef a few questions to get to know him a bit better and follow-up with him again tomorrow for a visit in his kitchen.” Click on the text to read the second part of Steve Doyle’s article in the Dallas Observer

Scott Romano Dresses Up a Crispy Duck Breast

Photography by Robert Bostick

“In visiting with Scott Romano, executive chef at Charlie Palmer at the Joule, we found out he enjoys his pigs. When visiting the restaurant you should consider the vast array of charcuterie offered by the downtown restaurant, but as today’s recipe indicates, Romano’s expertise is not just whole hog.” Click on the text to read Steve Doyle’s article in the Dallas Observer

Chef Scott Romano on Pork, His Favorite Tacos and the City’s Best Dive Bars

Photography by Robert Bostick

“Yesterday, we brought you a profile of Scott Romano, executive chef at our favorite downtown restaurant Charlie Palmer at The Joule. Today we toss a few questions his way, and tomorrow demonstrates how to make one of his dishes. We don’t know which dish yet, but it sounds like odds are good that it might go well with pork.” Click the text for Steve Doyle’s article in the Dallas Observer