2023 Colonial Culinary Classic Recap

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

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Decor & Dinner

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Back of the House

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Presentation

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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

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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

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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