Smoked trout with minted spring peas, asparagus and miso aioli by Chef Dan Landsberg of Dragonfly Modern American Kitchen.

Nick & Sam's Steakhouse's Chef Robert James Clifford prepared Mashima Wagyu topped with jalepeno miso, pine cone extract, yuzu and Kaluga Caviar.

More delicious tastes from the evening's event.

 

Decor from the Nick & Sam's Grill table.

Chef John Tesar of Knife prepared deliciously tender Korean BBQ Pork, Kim Chi and Kim Chi Butter.

A delectable taste from SER.

Dining Out in Dallas Recap 2017

For the 22nd year in a row, Dining Out in Dallas, Battle of the Chefs celebrated some of the city’s best chef’s with samples of their top tasty selections. Held once again at the Frontiers of Flight Museum, this year’s fundraiser continued its cause to benefit the Texas Neurofibromatosis Foundation. Neurofibromatosis is an incurable disease that forms throughout the body. It primarily affects the growth of nerve cell tissues. This year’s Junior Chef Winner was 14-year-old Chef Caden.

Restaurants that came out to participate in this year’s fundraising event included Nick and Sam’s Steakhouse, Eddie Vs, SER, Dragonfly Modern American Kitchen and Knife to name a few. The affair was hosted by Jane McGarry, and co-hosted by Leeanne Locken. TXmb