Chef’s Roll went to TEXAS and threw a Beefsteak on April 9th, 2018 in San Antonio at the Monty + Ivy Hall. An all you can hold Texas Beef & Treaty Oak Beer event featuring 9 cuts of beef brought to you by the Texas Beef Council and all cooked via live fire by three of Texas’ best Chefs.
Featuring the beef master of San Antonio and James Beard “Outstanding Restaurateur” Semifinalist Jason Dady, owner of Jason Dady Restaurant Group; Executive Chef of San Antonio’s The Esquire Tavern, Brooke Smith; and Top Chef season 10 contestant and James Beard “Best Chef Southwest” semifinalist John Tesar, Executive Chef of Knife in Dallas.
Featured Chefs
Jason Dady
Jason Dady Restaurant Group • San Antonio
Brooke Smith
The Esquire Tavern • San Antonio
John Tesar
Knife • Dallas
The 9 courses of Texas Beef!
“Tongue and Cheek” Tacos with Salsa Verde, Yellow Onion, Cilantro by Jason Dady
Morita Skirt steak with Texas Black Garlic Aioli, Salsa Verde Cruda & Fried Plantains by Brooke Smith
Beef Heart Meatballs Spicy Marinara by John Tesar
Tuscan Marinated Ribeye with Boquerone Bagna Cauda by Jason Dady
Steak & Eggs with Hollandaise & Green Onion by Brooke Smith
Tri-Tip with Chimichurri and Texas Black Garlic by John Tesar
Texas Black Garlic Glazed Smoked Beef Short Ribs with Som Tum by Jason Dady
Strip Loin with gremolata & roasted beets by Brooke Smith
Culotte with Roasted Wild mushrooms Sauce Béarnaise by John TesarHow do you settle the stomach after that much BEEF?! Underberg of course!
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