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Acclaimed Dallas Chefs Participate in Fine Dining Event to Benefit Music Therapy Initiatives
The third annual “Symphony of Chefs” on February 25, 2013 will fund children’s Music Therapy initiatives in North Texas. Chefs from Brook Hollow Country Club and The Capital Grille returning to the event.
Symphony of Chefs attendees will experience an evening of fine dining with each chef preparing a five-course dinner tableside exclusively for a table of 10 guests. The chefs will create their own menu, select complementing wines, and interact with table guests while preparing their gastronomical masterpiece.
All proceeds from the event will be used to fund several North Texas therapeutic music programs for children that are critically ill or have developmental delays. These organizations include Children’s Medical Center Music Therapy Program and SMU/Hugworks Music Therapy Program, Cook Children’s Medical Center, Ft. Worth, and Hurst-based Hugworks. Co-chairs of this year’s Symphony of Chefs are Bonnie & Nathan Shea and Kaari & Jim Wicklund.
Chef David Sokol has served as the Executive Chef of Brook Hollow Country Club for the past 25 years. Chef Sokol is a certified executive chef accredited by the American Culinary Federation and a member of the Epicurean World Master Chef Society since 1999. He has medaled in the Texas Iron Chef Competition, Texas Chefs Association Ice Carving and Team Cooking competitions, London Hotelympia Competition and the Sweden International Team Banquet Competition. Most recently, he served as Team Captain for a Texas team that received a bronze medal at the 2012 World Culinary Olympics.
Chef Aaron Valimont is the Executive Chef of The Capital Grille in Plano. Chef Valimont began his culinary career in Tacoma at The Lobster Shop, later working at Seattle's Washington Athletic Club and the TPC Snoqualmie Ridge Golf Club. He then trained under Food and Wine "Best New Chef" Gordon Naccarato, opening The Pacific Grill in Seattle first as sous chef and ultimately being promoted to Pacific Grill’s executive chef. Valimont moved to Dallas in 2009 to serve as Executive Chef of The Oceanaire Seafood Room.
Since its opening in August, The Capital Grille and Chef Valimont’s signature dishes have received rave reviews in media outlets across the city.
A Symphony of Chefs will be held at the Petroleum Club, Dallas on Monday, February 25, 2013. It is open to the public with tables for 10 ranging in price from $5,000 to $25,000, and a limited number of individual seats are available for $1,000. For more information about the event, visit www.symphonyofchefs.com.
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