Where We Were: 48 Nights with Bruno Davaillon

Chef Bruno Davaillon, who earned national acclaim at Mix in Las Vegas, now calls Big D home. He graciously fed a small group of hungry guests at the latest installment of 48 nights in Oak Cliff.

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Connecticut Department of Transportation
A little birdie told us several chefs from 48 Night's past will cook for a group of 60 people the second week of August. This finale event will take place in the dairy mart next door to the current buliding where 48 Nights takes place. Tickets will cost $200 and unlike past dinners, it won't be BYOB because vino will be served. Delish!
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AP
Possibly as a result of a Davaillon food-induced coma, the diner shown here (wearing the white and red checkered Burberry shirt) set himself on fire. Luckily there were a couple of lovely doctors in attendance who graciously left their seats to attend to him. He wasn't terribly hurt, and only expressed concern over having singed his designer duds. Guerilla-style dining, indeed!
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Annie Potasznik
Amuse Bouche: wild mushroom royale foie gras and parmesan espuma
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Annie Potasznik
1st Course: spicy Maine lobster salad with marinated summer melon, pink peppercorn/cilantro condiment (superb summer salad)
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Annie Potasznik
2nd Course: grilled asparagus and morel risotto with mascarpone and Meyer lemon emulsion (heaven on a plate)
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EFE
3rd Course: roasted Chatham cod with potato brandade, brown butter, tomato confit and fried caper
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Annie Potasznik
4th Course: Milk-fed veal loinwith carrot/cumin puree, fava, chanterelle and kumquait marmalade
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Annie Potasznik
Dessert: Bing cherry "Clafoutis" cherry/mint shooter and pistachio ice cream
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Annie Potasznik
Chef Davaillon graciously signed menus for his foodie fans.
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