Chef Chris Ward of Dallas’ award-winning The Mercury joins local Chef David Wooding of Soupçon at an architectural wonder atop Red Mountain for an outrageously innovative meal and exquisite sommelier-selected wines.
Chefs: David Wooding, Soupçon (Crested Butte, CO) & Chris Ward, The Mercury (Dallas, TX)
Sommelier: Judy Byron, Grand Vin
Host: Hillary and Matthew Archer
Location: Red Mountain Ranch
Date: Saturday, July 20
Time: 6:00 p.m.
Executive Chef / Partner Chris Ward of The Mercury (Dallas, TX) utilizes his extensive cooking experiences from around the globe to create new American cuisine with French and Asian influences, producing unexpected and celebrated flavor combinations. Named a “Rising Star Chef” by the James Beard House Foundation, his efforts have been celebrated as “Best Chef in Dallas” (D Magazine), “Top Ten in Texas” (Gourmet Magazine), “Best New Restaurant” (Food & Wine Magazine) and “America’s Top 50” (Travel & Leisure Magazine). Chef Chris honed his skills at the legendary Universal Restaurants: Arthur’s, Old Warsaw and Seascape before being honored as the first American to become Executive Chef for the Pyramid Room and the Venetian Room at the Fairmont Hotel in Dallas. He’s prepared a $25,000 per plate dinner in honor of President George H. W. Bush and ex-Prime Minister Margaret Thatcher, and spent three years in New England at the famous Bedford Village Inn, which became a four-star, AAA, four-diamond restaurant under his tenure. As a part of the M Crowd Restaurant Group, Chef Chris introduced The Mercury, Citizen, Paris Vendome and Mercury Chop House.
Chef David Wooding of Soupçon cooks on the cutting and progressive edge, gaining a reputation for elevating "normal" cuisine and making it as exciting as it is accessible. He thrives on spontaneity driven by freshness, his imagination taking on French, Italian and Nouveau American airs. Chef David studied Culinary Arts at the Johnson County School, and previously served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ's, both in Kansas City. His experiences include Executive Chef and Chef positions at Bonez, Maxwell’s, Lobar, Secret Stash, Red Room, AlpenChix and Marchitelli’s. As the Executive Chef and Proprietor of Soupçon, David’s expertise and evocative talent truly shine.
Sommelier Judy Byron’s passion for wine began in 1980 when she enrolled in a Geology course at the University of Iowa called the World of Wines. Now as a Level 1 certified Sommelier, Judy has been selling the select wines of Grand Vin since 2006. Wine has taken her around the globe to experience the best of the regions of Argentina, Chile, New Zealand, Italy, Portugal, Spain, Oregon and California. She excels at making wine tasting and learning fun and accessible, perfectly matching someone’s food, mood and even the weather. Judy loves broadening individuals’ palates to experience the unique and wonderful wines that exist throughout the world, comfortably breaking down the pieces while stretching comfort zones.
Perched atop Red Mountain, the Archer residence – also known as Castlewood Estate – is undeniably among the valley’s most unique homes, a stone-and-wood homage to century-old European hunting lodges with unparalleled mountain views.
With underwriting support from Amy LaDue and Rick LaDue.