Del Frisco's to Cook at the James Beard House

Executive Chef Thomas Dritsas Prepares a Creole Inspired Menu Reflecting Del Frisco's Heritage

Jul 29, 2009, 12:55 ET from Del Frisco's Restaurant Group, LLC

DALLAS, July 29 /PRNewswire/ -- Executive Chef Thomas Dritsas of Del Frisco's Restaurant Group has been invited to prepare a dinner at the prestigious James Beard House on August 11(th) in New York City. This culinary event will include a five-course meal with world-class wine pairings.

The Creole inspired menu pays homage to the first Del Frisco's Restaurant, which opened its doors in New Orleans in the early 1980's. Chef Dritsas created menu items that reflect Del Frisco's old, Southern Louisiana roots such as crawfish, redfish and beignets.

"I am honored to be preparing a meal at the acclaimed James Beard House. I look forward to the guests experiencing the passion and time honored traditions that Del Frisco's has been known to represent," said Dritsas.

"Del Frisco's Divine Wine Dinner" will begin with passed hors d'oeuvres, including gulf shrimp Bloody-Mary shooters with Creole tomato jelly and fresh horseradish foam. Course options include a smoked crawfish cake and a country-style pulled duck terrine and sauteed redfish. The highlight of the menu will be the chef's mastery of beef featuring American Wagyu. The evening will conclude with New Orleans inspired lemon doberge beignets with lemon Creole cream.

Chef Terrel Cole of Sullivan's Steakhouse in Naperville will assist Chef Dritsas. Together, they will collaborate with Del Frisco's Wine Director, David O'Day, to create the perfect pairings to compliment the Creole-inspired meal.

"It was my privilege to consider hosting a group of Del Frisco's chefs, and I am simply thrilled about the marvelous menu they plan to serve. It's refined and elegant, with Creole overtones and an amazing list of wines to match. This will be a night to remember," said Izabela Wojcik, Director of House Programming for The James Beard Foundation.

About Chef Thomas Dritsas

Chef Dritsas received his formal culinary training at the Culinary Institute of America with an OAS in Culinary Arts. Dritsas has served as Corporate Executive Chef for the Del Frisco's Restaurant Group since December, 2003, and oversees the day to day culinary operations for all Del Frisco's and Sullivan's Steakhouses.

About Del Frisco's Restaurant Group

Del Frisco's Restaurant Group, LLC develops, owns and operates two contemporary, high-end boutique steakhouse concepts: Del Frisco's Double Eagle Steak House and Sullivan's Steakhouse. Currently, the company operates 27 full-service restaurants and their NYC location is the highest grossing restaurant in the country.

    Liza Deringer
    o: 215.627.4747, ext. 206

SOURCE Del Frisco's Restaurant Group, LLC