PASSED
Pan Fried Okra
Burgundy Pastures Beef Steak Tartare
DINNER
Chilled Pecos Melon Soup
Serrano chile, marigold mint
Gulf Lump Crab and Cucumber Salad
Spiced cashew green beans, small greens
Market Ratatouille, Crushed Neal’s Farm Egg on Toast
Caprino Royale chevre aioli
Burgundy Pastures Whey Fed Pork
Texas onion soubise, bacon-arugula
Texas Riesling Cake
Sweet stone fruits, buttermilk chantilly
About Sharon Hage
Culinary Institute of America graduate Sharon Hage honed her skills by working her way up in New York City kitchens. She left New York for Dallas, where she had done a culinary externship. In Dallas she eventually became executive chef for Harvey Hotels and then the iconic Neiman Marcus.
In 2001, Sharon purchased the 42-seat York Street restaurant in East Dallas. During the next 10 years, the local favorite received local and national attention, thanks to its daily changing menu and seasonally focused cuisine. Among the accolades: five consecutive nominations for the James Beard Best Chef Southwest; Top 10 Restaurants for food, Zagat: Top 50 Restaurants in the U.S., Gourmet; Top 10 Best Chefs in Dallas, Dallas Morning News; and readers' choice for Best Chef in Dallas, D Magazine.
An active member of Les Dames d'Escoffier since 1994, Sharon is also passionate about supporting local farmers and producers. She brings the farm to the classroom through her involvement with the Days of Taste Program.
