Eat, drink, be merry: Three of the hottest chefs in Dallas tell you how


Matt McCallister of FT33

Roasted parsnips and quince with sage and Zip Code Honey

  • 1 1/2 pounds parsnips, peeled and cut into 1-inch pieces
  • 1 quince (use 2 if smaller), cored, peeled and cut into 1-inch pieces
  • 2 cloves garlic, chopped
  • 12 fresh whole leaves of sage
  • 1/4 cup Texas Honeybee Guild honey
  • 1 tablespoon of salt
  • 1/4 cup of olive oil

Toss everything together in a bowl and then roast on a lined baking tray in a preheated 400° F oven until tender.

Brian Zenner of Belly & Trumpet


  • 1 vanilla bean
  • 4 cups of bourbon
  • 9 eggs, separated
  • 1 cup of sugar
  • 3 cups of whole milk
  • 4 cups of heavy cream
  • freshly grated nutmeg

1. Split vanilla bean lengthwise and scrape seeds and pod into the bourbon. Heat bourbon and vanilla on low until they reach just above room temperature. Remove from the heat and let sit for 1 hour.

2. Combine 9 egg yolks with 1 cup of sugar and whisk until color turns pale yellow. Then whisk in 3 cups of cream and all of the milk. Finally, whisk in the bourbon (remove vanilla pod).

3. Beat 9 egg whites till stiff peaks will hold. Whip the remaining 1 cup of cream until stiff peaks will hold. Combine the egg whites, whipped cream and yolk mixture in a large bowl and fold together, careful not to lose the airiness of the whipped cream and egg whites.

Serve in a chilled glass and finish with freshly grated nutmeg.

Lucia Merino, pastry chef at Oak

Aunt Millie’s Pecan Pie

  • Warm pie crust (you can buy a pre-made pie shell or make your own)
  • 3/4 cup light corn syrup
  • 3 whole eggs
  • 1 cup of sugar
  • 2 tablespoons of unsalted butter (melted)
  • 1 teaspoon of vanilla extract
  • 1 1/4 cup pecans (whole or chopped)

1. In a sheet pan lined with parchment paper, lightly toast the pecans for about 5 minutes. Merino likes to roughly chop the pecans, but says you can also use them whole.

2. In a large bowl, use a whisk to mix together the corn syrup, eggs, sugar, melted butter, vanilla extract, and pecans.

3. Put the pie shell on a sheet pan and pour the filling into the hot crust.

4. Bake at 400° F on the lower rack of the oven, until edges are set – around 40 to 45 minutes – the center of the pie should be slightly loose. (If the edges of the pie shell start to brown too much, cover them with foil until the pie is done.)

When ready, take out the pie and let it cool to room temperature before serving.

Share.Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Comments are closed.