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Beginning March 10, Coupes will offer guests a delightful way to savor the taste of France in the heart of Highland Park through a new brunch menu created by Chef Diana Zamora. Highlights will include starters such as Amanda's Pomme Frites, waffle cut truffle parmesan fries served with a lemon aioli dipping sauce; Gougeres, a savory pate choux pastry with a gruyere crème; and Deviled Eggs and Caviar. Entrees include standouts such as Brioche French Toast served with a lemon curd, fresh berry syrup, and vanilla Chantilly; Crepes with a sweet Fromage blanc, raspberries, Parisian chocolate sauce, and vanilla chantilly; and a Croque Madame with a house made brioche, rosemary ham, gruyere, bechamel, and topped with sunny side up egg. Guests can also take advantage of 50% off all bottles priced at $150 and under.

Coupes offers over a dozen champagnes and sparkling wines by the glass and 50 labels by the bottle designed for everyday celebrations and conversation. Channeling the sophisticated nature of France, the à la mode setting establishes Coupes as an elegant, French-inspired space with a Texas accent. The luxurious booth seating and circular bar are a welcoming and joyful environment to celebrate, to spark romance, or to indulge yourself by drinking champagne for no reason at all.

Coupes is located at The Shops at Highland Park at 4234 Oak Lawn Ave, Dallas, TX 75219, (214) 434-1347, https://www.coupesdallas.com/. Reservations can be made via Tock, but walk-ins are always welcome.

 

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*Beanie Newman (Co-Chair), Rebecca Lopez (Emcee),

The 14th Annual Symphony of Chefs was held on Monday, February 26 at Armstrong Fieldhouse at SMU. Event Chairs Beanie & Martin Newman, along with Honorary Chef Chairs Justin Box, Private Chef, Consultant and Restaurateur, and Luke Rogers, Executive Chef & Owner of Beckley 1115, were the driving forces behind this year’s ultimate chef-driven culinary dinner experience benefitting KidLinks. Notable supporters in attendance included Cristi & Kevin Ryan, Christie and Elbert Choi, Bonnie and Nathan Shea, Lisa and Stuart Sides, and Georgia and Marc Lyons. 

 

Hamilton A Sneed of HAS Events was the visionary behind this culinary concept, which had DJ Steffi Burns spinning tunes as guests entered through draped curtains, revealing tables placed throughout SMU’s practice course setting the scene for a lively evening of culinary composition. The evening kicked off with The Rayleigh Underground providing delicious hors d’oeuvres during the cocktail reception. The reception was followed by a seated dinner where over 20 of Dallas’ most notable chefs prepared a unique four-course dinner tableside for guests with wine pairings from some of the world’s best vineyards. 

 

In addition to Honorary Chef Chairs Justin Box and Luke Rogers, participating chefs included Aaron Collins, Chef de Cuisine of Cafe Momentum; Luca Corazzina, Executive Chef of Ellie’s Restaurant & Lounge; Eric Dreyer, Executive Chef of Monarch Restaurant; Miriam Jimenez, General Manager & Partner of Miriam Cocina Latina; Henry Johnson, Executive Chef of Bistro 3; Jennie Kelley, and Brandon Moore, Chef/Owners of Fond; John Kleifgen, Executive Chef of Nick & Sam’s Steakhouse; Dan Landsberg, Executive Chef of The Texas Barn at Circle T Ranch; Kevin Martin, Chef de Cuisine of TERRA; Giuliano Matarese, Chef & Restaurateur of Miss Pasta; Michael Matis, Chef de Cuisine of Fearing’s Restaurant; Nikky Phinyawatana, Chef & Founder of Asian Mint Restaurant Group; Janice Provost, Chef & Owner of Parigi; Anastacia Quiñones-Pittman, Executive Chef of José; Jeramie Robison, Director of Culinary & Executive Chef of Thompson Dallas; Rodman Shields, Culinary Director of Milkshake Concepts; Jordan Swim, Owner of Vestals Catering; and Leo Ramirez, Sous Chef of Dee Lincoln Prime. Following the coursed meal, Featured Pastry Chef Jill Bates of Sugar & Sage Bakery created masterful desserts as an end note to the evening. 


WFAA’s Rebecca Lopez served as the evening’s emcee and introduced Bob Enriquez, who shared how music therapy sessions provided by KidLinks had impacted his great-grandson, Lucas, who was born with Myotonic Dystrophy which affects the facial muscles making it difficult to form and pronounce words and consequently, he had been essentially non-verbal. Thanks to KidLinks, 8-year old Lucas is now speaking in complete sentences and his family has hope for continued development. Funds raised from this event will support KidLinks efforts to provide healing, hope and happiness for children with special challenges through music and media. Learn more at www.kidlinks.org

 

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Before the grand occasion of KidLinks' highly anticipated 14th Annual Symphony of Chefs fundraiser, event chairs Beanie & Martin Newman, graciously hosted sponsors and patrons on Monday, February 5th, within the elegant ambiance of Nick & Sam’s Steakhouse. Amidst an array of renowned chefs from our local culinary scene, sponsors eagerly vied for their preferred culinary maestros in the annual chef’s draft. The VIP Patron and Chef Selection soirée witnessed table hosts strategically "drafting" their desired chefs, with priority determined by their early commitment and sponsorship level to the event. It was an evening of culinary prowess and community spirit, setting the stage for what will be an unforgettable symphony of flavors in support of KidLinks' noble cause.

Participating chefs in attendance included Honorary Chef Chairs Justin Box, Private Chef, Consultant and Restaurateur and Luke Rogers, Executive Chef & Owner of Beckley 1115. Joining them were fellow chefs Michael Matis and Brandon Williams of Fearing’s Restaurant and Jennie Kelley and Brandon Moore of Fond. Notable supporters in attendance included Lisa & Stuart Sides, Georgia & Marc Lyons, Bonnie Shea, Salvatore Gisellu and Ann & J.W. Brown.

The 14th Annual Symphony of Chefs event will be held on Monday, February 26th at Armstrong Fieldhouse at SMU. The evening will begin with this year’s featured hors d’oeuvre chef, Chef de Cuisine Dino Gonzalez of The Rayleigh Underground preparing delicious canapés during the cocktail reception, followed by a seated dinner where 19 of Dallas’ most notable chefs (list here) will prepare a four-course dinner tableside for guests with wine pairings from some of the world’s best vineyards. Following the coursed meal, Jill Bates, Executive Pastry Chef of Sugar and Sage Bakery and this year’s featured pastry chef, will delight with a masterful dessert course as an end note to the evening. The evening will also include a silent auction of experiences, wine pull and live auction and much more. Funds raised from the event support KidLinks efforts to provide healing, hope and happiness for the special needs of children through music and media. Learn more at https://www.kidlinks.org/soc

 

Photos by Tamytha Cameron