A delicious taste from Chef Robert James Clifford of Nick & Sam's Steakhouse.
A taste of Cab.
Ahi tuna tartare and smoked salmon with dill creme fraiche from Chef Brian Dietz of Eddie V's.
Chef David Holben of Del Frisco's, 24 Hour Sous Vide Peppered Bacon with grilled sweet corn whippers and bourbon molasses glaze.
A happy couple.
The crew from Morton's Steakhouse.
Preparation and grub.
Salted Encrusted Sea Bass with Heirloom Tomato and Caper Relish from Chef Salvatore Gisellu of Urban Crust.
The team at Trulucks.
This delightful Caramel Banana Pudding was made with salted caramel pudding, bananas, vanilla wafers and toasted meringue by Chefs John Coleman and Julie Vorce of Savor Gastropub.
Twenty-four Hour Sous Vide Peppered Bacon

CBRE Chef’s Showcase 2017 Recap


Celebrating 19 years, the annual CBRE Chef’s Showcase Fundraiser attracted an expansive crowd that helped in raising funds for Camp John Marc. The 70-acre camp is a nonprofit organization which aids Texas children living with major physical challenges and chronic illnesses. Last year, Chef’s Showcase raised a whopping $250,000 for the camp. This year’s annual black tie affair held at the Ritz Carrolton featured exquisite samples from some of the best restaurants and chefs in DFW. Some of the evenings most notable bites came from , Chef Robert Clifford of Nick and Sam’s, Chef David Holben of Del Frisco’s and Chef Salvatore Gisellu of Urban Crust. TxMb