2023 RECAP
7 Beard-Recognized Chefs • 5 Courses 25-station Cocktail Grand Tasting • 1 Amazing Night
Join Us Again! • March 4th • 2024 For more information contact, Producer Dick Stephens at (206) 484-5284 or stephens@varsitycommunications.com | colonialculinaryclassic.com
Jon Bonnell
Jenny Castor
Tiffany Derry
Bonnell’s Fine Texas Cuisine Fort Worth
Luckybee Kitchen Fort Worth
Roots Southern Table Farmers Branch
Jeremy Lamb
Lanny Lancarte II
Naveesh Laul
Club Somm./Dir. Ala Carte Dining, Colonial CC • Fort Worth
Righteous Foods Fort Worth
Omni Fort Worth Hotel Fort Worth
Molly McCook
Martin Meadows
Anastacia Quiñones Pittman
Ellerbe Fine Foods Fort Worth
Executive Chef, Colonial CC Fort Worth
José on Lovers Dallas
Kate Weiser
Maricsa Trejo & Alex Henderson
Cynthia Romstadt
Kate Wiser Chocolate Dallas and Houston
La Casita Bakeshop Richardson
Executive Sous Chef, Colonial CC Fort Worth
2 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Stars & Chefs
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 3
Stars & Chefs
4 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 5
Decor & Dinner
6 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 7
Back of the House
8 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 9
Presentation
10 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 11
Presentation
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Colonial Culinary Classic • Friends of James Beard • Fort Worth | 13
Cocktail Reception
14 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 15
Cocktail Reception
16 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 17
Collateral Materials Colonial Country Club • Fort Worth • February 20, 2023
TERRACE GRILLE BAR Coconut Tuna Crudo Tostada Hoja Santa, with Diced Red Onion, Serrano, Sauce of Coconut Milk, Lime Juice & Pineapple
Potato & Chorizo Molote, with Nixtamasa, House Made Crema & Served with Salsa Pimento
COCKTAIL RECEPTION MENU & LIBATION PAIRINGS COLONIAL CC LIVING ROOM
C R E ATED BY • Chef Anastacia Quiñones-Pittman • José on Lovers — Dallas TH AN K S TO Ben E. Keith, Ocean Beauty Seafoods & Sysco
Smoked Duck Puchkas with Tamarind Date Extract, Gorgonzola & Kumquats
LA LO SP IRITS
El Sonido Verde
Tex-Mex Railway
Lalo Tequila, Mezcal Joven, Genepy, Aquavit, Lime, Toasted White Sesame, Salted Avocado, Cucumber, Tri-Spice Salted Rim
Jalapeno-Infused Lalo Tequila, Charred Tamarind, Poblano Chile Liqueur, Minted-Sloe Gin, Ginger Ale, Seltzer, Guajillo Chilee
C R E ATED BY • Iluggy Recinos • Exxir Hospitality
Specito De Dry Aged Wagyu, Rosewood Ranch Dry Aged Wagyu New York Strip, Ancho-Pasilla Herbed Black Bean Pure & Serrano Aioli CR E ATED BY • Chef Rodrigo Cárdenas • Don Artemio Mexican Heritage Restaurant — Fort Worth
C RE ATE D BY • Chef Naveesh Laul • Omni Hotel — Fort Worth
R E M Y COIN T R E AU
Sidecar
Brandy Bramble
Remy Martin 1738, Cointreau & Lemon Juice St. Remy Signature, Demerara, Lime Juice, Mint & Blackberries C RE ATE D BY • Doug Wright • Republic National Distributing Company
Fort Worth Bacon ‘N Eggs, Deviled Quail Egg, Caviar & Braised Pork Belly C RE ATE D BY • ChefJon Bonnell • Bonnell’s Restaurant Group — Fort Worth TH AN KS TO • Ben E. Keith, Hardie’s Fresh Foods, Ocean Beauty Seafoods & Sysco
TH A NK S TO • Forum Meat Company
WOOD FOR D R E SE RVE
Yellowtail Tuna Tostada with Chlorophyll Aioli, Avocado, Granny Smith Apple & Fennel Pollen C R E ATED BY • Lanny Lancarte II • Righteous Foods — Fort Worth TH AN K S TO • Hardie’s Fresh Foods & Ocean Beauty Seafoods
Woodford Reserve Manhattan
Espresso Manhattan
Woodford Reserve Bourbon, Carpano Antica Vermouth, Angostura Bitters, Garnished with a Cocktail Cherry
Woodford Reserve Double Oaked Bourbon, Caffe Borghetti, Punt a Mes with Coffee Beans & a Lemon Peel
Chicken Liver Mousse Bites
M AN HATTA N P ROJECT BE E R COMPA NY
Double Half-Life
Plutonium-239
Black Matter
Hazy IPA 8%
Coconut Porter 6.2%
Coffee Stout 8.6%
Short Rib Sliders with Tobacco Onions & Ancho Chili Demi Mayo C R E ATED BY • Chef Michael McFarland • Sysco North Texas Region
Quesitos — a Puff Pastry with Strawberry Guava & Cream Cheese Filling
C RE ATE D BY • Chefs Maricsa Trejo & Alex Henderson • La Casita Bakeshop — Richardson TH AN KS TO • Hardie’s Fresh Foods & Sysco
B LAC K LA N D D IST IL L IN G
Alexander’s Sister
Army Navy
Blackland Gin, Crème de Menthe, Heavy Cream
Blackland Gin, Lemon Juice, Orgeat, Aromatic Bitters
C RE ATE D BY • Markus Kypreos & Warren Koguc
Italian-Themed Offering From Local Award-Winning Pasta Maker Fresh Pasta Delights
TERRACE GRILLE DINING ROOM
C R E ATED BY • Jack Rayome • Fresh Pasta Delights — Dallas
Crackers with Smoked Sablefish Dip, Crème Fraiche & Roe
V INE YA RD BRA NDS
Turning Point Chardonnay
Mirval Rose
Turning Point Red Blend
Russian River Valley • 2021
Cotes de Provence • 2021
Alexander Valley • 2020
Roasted & Salted Almonds, Roasted & Salted Cashews, Pecans, Praline-Frosted Pecans & Roasted & Salted Pistachios C R E ATED BY • Cody Minshew • Vending Nut Company — Fort Worth
C RE ATE D BY • Ocean Beauty Seafoods Team • Caviar Offering also at this Station
STOL I
Elit Elderflower Lemonade Soli Elit, St. Germaine, Club Soda, Lemonade, Fresh Mint Leaves
Champagne Battered Sunflowers with Citrus-Infused Honey Drizzle & Flaky Maldon Salt C RE ATE D BY • Chef Jenny Castor • Luckybee Kitchen — Fort Worth • TH AN KS TO Hardie’s Fresh Foods
W IL SON DA N IE L S
Buglioni “Musa”
Chateau Peyrassol “La Bastid” Rose
Te Mata Estate Gamay Noir
Lugana DOC Veneto • Italy • 2021
Cotes de Provence • France • 2021
Hawke’s Bay • New Zealand • 2021
K A’A N A PA L I G OL F COURSE S & OC E A N COURSE HOK UALA, H AWAI I Bespoke Mai Tai Cocktail with Hawaiian Orchids • C RE ATE D BY • Colonial CC
18 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Country Club • Fort Worth • February 20, 2023
DINNER MENU
SPONSORS
JAME S B E A RD AWA RD S EM IFINA LIST
Pine Nut Pecorino Sourdough Loaf & Truffle Butter C RE ATED BY • Chefs Maricsa Trejo & Alex Henderson
La Casita Bakeshop — Richardson THAN KS TO • Hardie’s Fresh Foods & Sysco
Rosé Cider Steamed Malpeque Oyster C RE ATED BY • Chef Cynthia Romstadt
Colonial Country Club — Fort Worth W I N E PAIRIN G • Schramsberg • Blanc de Noirs • North Coast • California • 2019 THAN KS TO • Forum Meat Company, Hardie’s Fresh Foods,
Ocean Beauty Seafoods & Sysco
Pasta Delights ‘Handkerchief’ Pasta, Purple Cauliflower, Pipian Sauce, Adobo Verde & Whipped Requeson C RE ATE D BY • Chef Martin Meadows
Colonial Country Club — Fort Worth W IN E PAIRIN G • Alexander Vineyards • Riesling Holbtrocken
Mosel, Germany • 2020 THAN KS TO • Fresh Pasta Delights & Hardie’s Fresh Foods
JAME S B E A RD AWA RD S EM IFINA LIST
Seared Dayboat Scallop with Smoked Ham Hock & Turnips, Crispy Market Root Vegetables, Pickled Texas Citrus & Greens Gremolata
BENEFICIARIES
C RE AT E D BY • Chef Molly McCook
Ellerbe Fine Foods — Fort Worth W IN E PAIRIN G • Arista Pinot Noir • Russian River Valley
Sonoma County • California • 2018 THAN KS TO • Hardie’s Fresh Foods, Ocean Beauty Seafoods & Sysco
JAMES BE A RD AWA RD FINA LIST
Kurabuta Pork Belly, Butter Beans, Olives, Preserved Lemons, Steens & Red Mustard Greens C RE AT E D BY • Chef Tiffany Derry Roots Southern Table — Farmers Branch W IN E PAIRIN G • Perrin Chateauneuf du Pape Les Sinards Rouge • 2019 THAN KS TO • Forum Meat Company & Hardie’s Fresh Foods
JAME S B E A RD AWA RD S EM IFINA LIST
Orange Chocolate Hazelnut Cake
C RE ATED BY • Chefs Maricsa Trejo & Alex Henderson
A P P R E C I AT I O N T O Thank you to the following for their generous product donations to our participating chefs.
Jenny Castor Lanny Lancarte II Martin Meadows Cynthia Romstadt
Jon Bonnell Jenny Castor Tiffany Derry Lanny Lancarte II Martin Meadows Molly McCook Cynthia Romstadt
Jon Bonnell Lanny Lancarte II Molly McCook Anastacia Quiñones-Pittman Cynthia Romstadt
Rodrigo Cárdenas Tiffany Derry Cynthia Romstadt
Jon Bonnell Anastacia Quiñones-Pittman
Thank you to our generous host & the CCC chefs, staff and leadership.
La Casita Bakeshop — Richardson CO GNAC PA I RI NG • Rémy Martin XO THAN KS TO • Hardie’s Fresh Foods & Sysco
Mignardises, Assorted Bonbons & Truffles C RE ATED BY • Chocolatier Kate Weiser
Kate Weiser Chocolate — Dallas and Houston L I QU EUR PAIRIN G • Baileys Shakeado • Baileys Chocolatini • Coffee Service
Co-produced by Varsity Communications & Colonial Country Club
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 19
Collateral Materials
Thank You To Our Generous Sponsors
20 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Created By James Beard House Guest Chef
Created By James Beard Semifinalist
Created By Culturemap Chef of the Year
C HE F
CH E F
CHEF
Created By James Beard Award-Winning America’s Classic Team Member
C H EF
Jon Bonnell
Rodrigo Cárdenas
Jenny Castor
Bonnell’s Restaurant Group Fort Worth
Don Artemio Mexican Heritage Restaurant Fort Worth
Luckybee Kitchen Fort Worth
Fort Worth Bacon ‘n Eggs
Specito de Dry Aged Wagyu
Champagne Battered Sunflowers
Deviled Quail Egg, Caviar, & Braised Pork Belly
Rosewood Ranch dry aged wagyu New York Strip, ancho-pasilla herbed black bean puree & serrano aioli
with citrus-infused honey drizzle & flaky Maldon salt
SPONSORED BY
SPONSORED BY
SPONSORED BY
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
Cody Minshew
Ocean Beauty Seafoods Team
Created By International Chef in Mumbai, New Delhi, Kolkata & U.S.
C HE F
Naveesh Laul Omni Hotel Fort Worth
Smoked Duck Puchkas
CH E F
Michael McFarland Sysco North Texas Region
Short Rib Sliders
Vending Nut Company Fort Worth
Assorted Nuts & Cheeses
Lanny Lancarte II Righteous Foods Fort Worth
Yellowtail Tuna Tostada with chlorophyll aioli, avocado, granny smith apple & fennel pollen SPONSORED BY
Seafood & Caviar Station
Crackers with smoked sablefish dip, crème fraiche & roe
with tobacco onions & ancho chili demi mayo
Roasted & Salted Almonds, Cashews, Pecans, Praline Frosted Pecans & Pistachios
SPONSORED BY
SPONSORED BY
SPONSORED BY
SPONSORED BY
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
Created By James Beard Award Semifinalist
Created By James Beard Award Semifinalist
Created By James Beard Award Semifinalist
Created By James Beard Award Semifinalist
C HE F
CH E F
C H E FS
with tamarind date extract, gorgonzola & kumquats
C HEFS
Anastacia Quiñones-Pittman
Anastacia Quiñones-Pittman
Maricsa Trejo & Alex Henderson
Maricsa Trejo & Alex Henderson
José on Lovers Dallas
José on Lovers Dallas
La Casita Bakeshop Richardson
La Casita Bakeshop Richardson
Coconut Tuna Crudo Tostada Hoja Santa
Potato & Chorizo Molotes
Chicken Liver Mousse Bites
Puff pastry with strawberry guava & cream cheese filling
Quesitos
with diced red onion, serrano, sauce of coconut milk, lime juice & pineapple
with nixtamasa, house made crema & served with salsa pimento
SPONSORED BY
SPONSORED BY
SPONSORED BY
SPONSORED BY
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
Created By James Beard Award Semifinalist
Created By James Beard Award Semifinalist
CH E F
CHEF
Anastacia Quiñones-Pittman
Anastacia Quiñones-Pittman
José on Lovers Dallas
José on Lovers Dallas
Coconut Tuna Crudo Tostada Hoja Santa
Potato & Chorizo Molotes
with diced red onion, serrano, sauce of coconut milk, lime juice & pineapple
with nixtamasa, house made crema & served with salsa pimento
SPONSORED BY
SPONSORED BY
colonialculinaryclassic.com
colonialculinaryclassic.com
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 21
Collateral Materials LOCAL SPIN ON GIN
TWISTS ON TEQUILA
Alexander’s Sister
Lalo Tequila, Mezcal Joven, genepy, Aquavit, lime, toasted white sesame, salted avocado, cucumber, tri-spice salt rim
COINTREAU CREATIONS
El Sonido Verde The Green Noise
Blackland Gin, crème de menthe, heavy cream, mint sprig
Army Navy Blackland Gin, lemon juice, orgeat, aromatic bitters, grapefruit twist
Tex-Mex Railway Jalapeno-infused Lalo Tequila, charred tamarind, poblano chile liqueur, minted-sloe gin, ginger ale, seltzer, guajillo chile
Sidecar Remy Martin 1738, Cointreau, & lemon juice
Brandy Bramble St. Remy Signature, Demerara, lime juice, mint, blackberries
MI XOLOGI ST
MIXOLOGIST
Markus Kypreos & Warren Koguc
Iluggy Recinos Exxir Hospitality
Republic National Distributing Company
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
VIBRANCE IN VODKA WITH STOLI
VINEYARD BRANDS VIOLÀ
WINES THAT WOW WITH WILSON DANIELS
Fort Worth
Elit Elderflower Lemonade Stoli Elit, St. Germain, club soda, lemonade, fresh mint leaves
MI XOLOGI ST
Stoli Team
Turning Point Chardonnay Russian River Valley • 2021
Miraval Rose Cotes de Provence • France • 2021
Turning Point Red Blend Alexander Valley • 2020
MIXOLOGIST
Doug Wright
Buglioni ”Musa” Lugana DOC Veneto • Italy • 2021
Chateau Peyrassol “La Bastid” Rose Cotes de Provence • France • 2021
Te Mata Estate Gamay Noir Hawke’s Bay • New Zealand • 2021
colonialculinaryclassic.com
colonialculinaryclassic.com
colonialculinaryclassic.com
WHISKEY A-GO-GO WITH WOODFORD RESERVE
BREWMASTER FROM MANHATTAN PROJECT BEER COMPANY
ISLAND TIME
Woodford Reserve
Double Half-Life is the Goldilocks of IPAs. It’s not too bitter, not too sweet, and not too dry. It’s just right. As the name implies, it has all the same characteristics of Half-Life, but more. It’s juicier, hazier, a little higher on the IBU, and definitely higher on the ABV at 8%. And yes, it is just as crushable.
Double Half-Life - Hazy IPA - 8% Woodford Reserve Bourbon, Carpano Antica Vermouth, Angostura bitters, cocktail cherry
Espresso Manhattan Woodford Reserve Double Oaked Bourbon, Caffe Borghetti, Punt a Mes, coffee beans & lemon peel
colonialculinaryclassic.com
Plutonium-239 - Coconut Porter - 6.2% Do you like the coconut Girl Scout cookie? And do you like coffee? If your answer is yes to both, then this is your beer. Plutonium 239 might be our most memorable beer. Could be the name, but we’re betting it’s the unique flavors of the beer. At first sniff, you will immediately detect coconut, chocolate, and a wonderful roast. Like all good Porters, the carbonation is low and the body is medium.
Black Matter - Coffee Stout - 8.6%
Ka’anapali Golf Courses & Ocean Course Hokuala, Hawaii
Bespoke Mai Tai Cocktail With Hawaiin Orchids
MIXOLOGIST
Double Half-Life is the Goldilocks of IPAs. It’s not too bitter, not too sweet, and not too dry. It’s just right. As the name implies, it has all the same characteristics of Half-Life, but more. It’s juicier, hazier, a little higher on the IBU, and definitely higher on the ABV at 8%. And yes, it is just as crushable.
Colonial Country Club
colonialculinaryclassic.com
colonialculinaryclassic.com
22 | Colonial Culinary Classic • Friends of James Beard • Fort Worth
Colonial Culinary Classic • Friends of James Beard • Fort Worth | 23
Sponsors
Beneficiaries
Appreciation to Thank you to the following for their generous product donations to our participating chefs.
Jon Bonnell Jenny Castor Tiffany Derry Alex Henderson Lanny Lancarte II Martin Meadows Molly McCook Cynthia Romstadt Maricsa Trejo
Martin Meadows
Rodrigo Cárdenas Tiffany Derry Cynthia Romstadt
Jon Bonnell Alex Henderson Molly McCook Anastacia Quiñones-Pittman Cynthia Romstadt Maricsa Trejo
Jon Bonnell Lanny Lancarte II Molly McCook Anastacia Quiñones-Pittman Cynthia Romstadt
Jon Bonnell Anastacia Quiñones-Pittman
Co-produced by Varsity Communications and Colonial Country Club