“Protege & Mentor” Collabor’EIGHT’ Dinner, featured Chef Austin Simmons’ former mentor and three-time James Beard nominee Chef John Tesar.
Never one to shy away from controversy or the limelight, renown Chef John Tesar’s life choices are just as daring and bold as his cuisine. The four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant specializes in modern American cuisine prepared with authentic European techniques, served up to his legion of fans who flock to his Dallas-based steakhouse – Knife. Tesar’s culinary perspective have garnered high-profile acclaim throughout his 20+ year career including national nods from Esquire (named to “Best New Restaurants” for two consecutive years), Food & Wine, New York Magazine, The New York Times, appearances on “The Today Show,” “The Early Show” and winning the inaugural season of the Food Network’s “Extreme Chef.”
Having trained under Tesar at the Rosewood Mansion on Turtle Creek in Dallas and the Tesars Modern Steak & Seafood in The Woodlands, Chef Austin adapted Chef Tesar’s innovative culinary perspective in his carrier. The Protege & Mentor duo met in The Woodlands again for a special night on Monday, January 14th. The third in the series, the Collabor’EIGHT’ dinner was hosted at TRIS to a sold-out crowd of 50 guests. The dinner started with Chef John Tesar autographing his book ‘Knife: Texas Steakhouse Meals at Home’. The eight-course dinner menu featured three dishes from Chef John Tesar; Shellfish Ramen, Jumbo Lump Crab and Beef Cheeks. Chef Austin Simmons’ Uni-tart, Octopus and Short Ribs followed by his two dessert courses.
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