On January 24th, Chef Tim Byres will host the first Foodways Texas event in Dallas at his red-hot new restaurant–Smoke. Barbecued seafood will be featured to highlight the theme of the organization’s first statewide symposium scheduled for February 25 & 26 in Galveston. The Dallas fundraiser will also offer live music, an oyster shucking contest and a short oyster primer by yours truly–autographed copies of Sex, Death and Oysters will probably be on sale too.
Foodways Texas Director Marvin Bendele will introduce the group’s first short film: Good, Better, Best, a documentary about the last of the Texas sorghum syrup makers. Texas food enthusiasts wishing to support Foodways Texas can purchase tickets for the Dallas fundraising event for $75 each at prekindle.com/foodwaystx, or become members of the organization at www.foodwaystexas.com.
TIM BYRE’S GULF COAST GATHERING MENU
Cocktail Reception
Pimento Cheese Croquette & Tejano Red Sauce
Pickled Shrimp with Rio Star Grapefruit
Salted Snapper & Fresh Masa
Smoked Sausage Kolache with Fruit Mustard
Chicken Salad & Celery Toast
Family Style Menu
Brick Roux Gumbo with Fresh Fish, Oysters & Andouille Sausage
Fire Roasted Oysters with Scampi Butter, Mexican Chorizo & Ash Salsa
Raw Oysters with Mignonette & Red Chile Vinegar
Grilled Whole Shrimp with Horseradish, Herbs & Pickled Relish Vinaigrette
Cornmeal Fish Fry with Green Chile Hushpuppies
Lettuce Salad with Radish Vinaigrette
Stewed Collard Greens with Sorghum
Hominy Casserole
Blue Cheese Cabbage Slaw
Mustard Seed Potato Salad
Spicy Charro Beans
Assorted Vegetable Pickles: Peppered Green Beans, Sweet Carrots, Bread & Butter
Cucumbers, Cumin Red Onions & Jalapenos
Fresh Breads, Biscuits & Butter with Jalapeno Jelly
Cocktails: 6:30 pm & Dinner: 7:30-10pm
MONDAY, JANUARY 24th, 2011
SMOKE Restaurant
901 Ft. Worth Ave, Dallas TX 75208
www.smokerestaurant.com
P: (214) 393‐4141
Foodways Texas (foodwaystexas.com), launched this summer, is an affiliated institute of the Division of Diversity and Community Engagement at the University of Texas. Initial members in the cultural organization include chefs, restaurateurs, food writers, farmers, cattle ranchers, historians, microbrewers and scholars who were brought together by their passion to preserve, document and celebrate Texas folk foodways and Texas culinary history.
FOR INFORMATION
In Dallas: Daniel Vaughn, FTX founding member | cell: 214-803-5678 | dbvaughn@gmail.com
Marvin Bendele | FTX Director | 512-232-8586 | cell: 512-350-6186 | mcbendele@gmail.com