Endangered Treasures
Texas Discovery Gardens at Historic Fair Park
Dallas, Texas, April 15, 2005

THE MENU
The following menu items were developed, in part or whole, from Texas cookbooks and each book is credited after each respective component of the menu focusing on game cookery.

Hors d’oeuvres

Smoked Chicken On Cornmeal Rounds
Grilled, Marinated Shrimp
Corn Fritters with Texas Goat Cheese

Hors d’oeuvres adapted from “The First Texas Cook Book: A Thorough Treatise on the Art of Cookery”

Tamaya Biognier Chardonnay Reserve 2001, Chile
Tamaya Merlot-Cabernet-Syrah Blend 2001, Chile

First Course

Grilled Quail On a Bed of Field Peas: Adapted from “The First Texas Cook Book: A Thorough Treatise on the Art of Cookery”

Lanzerac Chardonnay 2003, South Africa

Second Course

Roasted Venison with Blackberry Sauce Served with Sweet Potato Croquettes and Sweet & Sour Snap Beans: Adapted from “The First Texas Cook Book: A Thorough Treatise on the Art of Cookery” and “Lone Star Cookbook”

Lanzerac Pinotage 2000, South Africa

Digestive Salad

Salad of Seasonal Greens with Assorted Breads

Dessert Course

Rustic Tartlets of Season Fruit served with Buttermilk Ice Cream

Landskroon Morio Muscat Jerepico 2003, South Africa

THE EVENT
The Culinary Trust’s fourth annual Endangered Treasures benefit raised nearly $5,000 for the preservation and restoration of old cookbooks at a dinner emceed by Andrew Smith, vice-chair, The Culinary Trust at Texas Discovery Gardens at Historic Fair Park in Dallas, Texas on April 15, 2005. Guest speakers included the Alice Arndt, culinary historian, Jacques Pépin, CCP, Martin Yan and Robb Walsh, culinary historian. Chefs from Central Market and the Food Company cooked an exciting four-course menu from 19th and early 20th century Texan recipes researched by Karen Cassady, event chair and chef. Sponsors included founding sponsor KitchenAid, The French Culinary Institute, American FoodService, Central Market, Great Wines International, International Special Events Society (ISES) and Wimmer Cookbooks. (All photos by Steve Caparulo, CCP/Beauty and the Feast, Inc.)

Pictured front row left to right: Chef Martin Yan, speaker, Vicki J. Caparulo, CCP, treasurer The Culinary Trust, Karen Cassady, event chair, Alice Arndt, speaker, Robyn Lee, chair The Culinary Trust. Pictured back row left to right: Andrew Smith, vice-chair The Culinary Trust, Chef Jacques Pépin, CCP, speaker and Robb Walsh, speaker.

Elizabeth White, event committee member and Texas culinary historian, created a fabulous historic cookbook display focusing solely on historic Texan cookbooks. Elizabeth also gifted each dinner guest with a complimentary copy of her historic Texan cookbook bibliography.

Jacques Pépin, CCP shared a moment with IACP’s 2005 Lifetime Achievement Award winner, Sam Arnold, during the reception.

The auction was loaded with memorabilia from Julia Child’s Cambridge kitchen. These items were donated to the IACP when the kitchen was moved to the Smithsonian's National Museum of American History in November 2001.

Roberta Dowling asked Chef Martin Yan to personalize one of his books during the one-hour reception held in the beautiful botanical garden at Texas Discovery Gardens.

The Culinary Trust’s Board of Trustees enjoyed the dinner event. Pictured front from left to right: Robyn Lee, chair; Vicki J. Caparulo, CCP, treasurer; Janet Cabot, in-coming secretary; (back row left to right) Christopher Papagni, Ph.D., outgoing secretary and chair, scholarship program; Andrew Smith, vice chair and chair of Endangered Treasures program.

Martin Yan and Jacques Pépin, CCP worked the crowd into a bidding frenzy during a live auction conducted at the dinner event. Martin even threw in a personal and unexpected walking tour of Chinatown for the top bidder of the San Francisco package!

The lucky winners of the live auction joined Jacques and Martin on stage after the event concluded. Pictured left to right: Tom Perini, Jacques Pépin, Becky McKinley, Martin Yan and Colleen Foster.