Plus, in the chef competition — which put Dallas and Houston head-to-head — our city’s chef Luke Rogers won.
Now before you go on rolling your eyes: It’s 2020, virtual events are a thing now. And whether it’s a virtual wine tasting with Veritas Wine Room or a huge event taken to the screen like Iron Fork, it’s a fun use of time when we’re all spending our days at home as much as possible.
The pickup at Fair Park in South Dallas was quick and smooth, plus we got a few bites from Tutta’s Pizza and Halal Mother Truckers. And the box of goods was heavy enough that carrying two of them took some real effort. Some baked goods and loads of booze filled it up.
The actual event had a host who had just gotten in a bicycle accident but thankfully wasn’t bleeding on-screen (that was me). Better was chef Kent Rathbun, who took the lead of hosting the chef competition.
The secret ingredient was the forgiving slow-roasted, vine-ripened tomatoes seasoned in oil. Of course, the trickiest part would be the seasoning in that oil, but both chefs prepared beautiful dishes.
Staph went with a tah dig (scorched rice) with feta-stuffed squash blossom and roasted tomato salad.
Rogers went with pasta: sea scallops fettuccine with summer vegetables and roasted tomato beurre blanc, a good way to use that ingredient. Rogers will compete in the World Food Championships in 2021.
support the North Texas Food Bank and the Texas Restaurant Relief Fund by the Texas Restaurant Association Education Foundation.
Thanks to all who participated this year — don’t forget to use that card that gets you discounts at restaurants all over the city.
We can’t wait to see you in person at Iron Fork 2021.