The Mercury Banana Bread Pudding Topped with Cinnamon Ice Cream & Fruit Compote
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The Mercury
11909 Preston Road
Suite 1418
Dallas, Texas 75240
Telephone 972.960.7774
Events 972.822.8757
Facsimile 972.960.7988
Hours
Monday - Friday
Luncheon 11 am - 3 pm
Dinner 3 pm - 10 pm
Saturday
Dinner 5 pm - 10 pm
Sunday
Closed
Chris Ward is executive chef/partner for Dallas' award-winning restaurant, The Mercury, a multi-million dollar restaurant acclaimed nationally for Ward's imaginative culinary flair, maintaining the restaurant's success for nine years. The Mercury has a current rating of four and one half stars by the Dallas Morning News.
Ward began his culinary career working his way up the ladder from sous chef to executive chef at numerous Dallas-based restaurants. He honed his skills at the legendary Universal Restaurants: Arthur's, Old Warsaw and Seascape.
In 1985, Ward was honored with the distinction of becoming the first American chef to assume the executive chef position for the Pyramid Room and the Venetian Room for the Fairmont Hotel in Dallas.
In August 1993, he prepared a $25,000 per plate dinner for 100 people in honor of President George Herbert Walker Bush and ex-Prime Minister Margaret Thatcher.
Chef Ward spent three years in New England at the famous Bedford Village Inn, a DiRoNa award-winning, four-star, AAA, four-diamond restaurant under his tenure. In returning to Dallas in 1998, he joined, Mico Rodriguez and his M Crowd/Restaurant Life Group as a partner. The dynamic duo introduced The Mercury, Citizen, Paris Vendome and Mercury Chop House in Fort Worth. Ward is currently the executive chef for this M Crowd/Restaurant Life Group.
Internationally, Ward has been recognized as a guest-celebrity-chef who cooked at the exclusive three-star Michelin-rated restaurant, Taillevent, located in Paris and established in 1946.
From his extensive cooking experiences in France, Ward has introduced the sous vide cooking process at his four and one half-star restaurant, The Mercury, adding his medium rare, 48-72 hour-braised short ribs, to his menu.
Nationally renowned, Ward garners many accolades and awards including:
Chris Ward, Winner, 2007 Stainless Steel Competition
2008 Zagat, Mercury Restaurant Best Brunch
2008 Zagat, Mercury Restaurant Best Place To Meet For A Drink
2008 Zagat, Mercury Restaurant Best American Cuisine
Chris Ward, Winner, 2004 Texas Shootout of the Ten Most Wanted
Chef at two AAA, four-diamond hotels
DiRoNa recipient
Named Rising Star Chef in 2001 by the exclusive James Beard House Foundation
Named Best Chef in Dallas by D Magazine in 2003
Chris Ward's cookbook, Restaurant Life: the Culinary Chronicles of Chef Chris Ward, was published in 2002, and is sold as limited editions at culinary stores, Neiman Marcus and Saks Fifth Avenue.
In fall 2005, Ward was nominated as one of the three finalists, out of 15,000 applicants, for The White House Executive Chef position after preparing several dinners for U.S. President George W. and Laura Bush at The White House. He recently returned to The White House where he prepared a four-course, head-of-state-dinner for the President and the First Lady, the Prime Minister Junichiro Koizumi of Japan and other worldwide dignitaries.
Ward has been a member on The National Pork Board since 2000 and on The Dairy Council since 2004.
Restaurants under his guidance have all earned rave reviews with marks of four stars or better. His culinary flair has been recognized nationally by the media with such honors as Gourmet Magazine's Top Ten in Texas, Food & Wine's Best New
Bi-Monthly Wine Dinners
Every other month, Chris Ward prepares a special multi course menu with individually selected wine pairings. Reservations are required in advance. Please check the website for upcoming dates.
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Posted-Desserts
Making Heston Blumenthal's Sound of the Sea
Heston Blumenthal's Sound of the Sea is a landmark dish in the Michelin-starred chef's career. Fusing the meal with a specific soundtrack was a wild idea but developed with methodical science. Here I look into the history of the dish they serve at The Fat Duck, then try to recreate it myself.
Here's the version on my blog with full recipe and more description
Auldo's Big Fat Undertaking
A dish I made called Beached Salmon using edible sand and sea
Listen to the Sound of the Sea for yourself
Wren Kitchens went a bit bonkers linking music and food
Prof. Charles Spence's full TEDx talk
Prof. Charles Spence looks into sounds behind bacon and eggs
More Prof. Charles Spence research
Sailors Lament by Audionautix is licensed under a Creative Commons Attribution 4.0 licence. Artist:
Glyn Baker / Cockle Sheds is licensed under Creative Commons
#hestonblumenthal
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Visit my blog for over 1,000 recipes, product reviews and restaurant reviews
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Table of Contents:
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0:00 - What is the Sound of the Sea?
2:12 - My approach and method
4:35 - Ingredients
4:51 - 'Fishing' at Mersea Island
7:01 - Cooking
13:38 - Eating
14:46 - Thoughts
AFFILIATE DISCLOSURE:
Some of the links used in the description will direct you to Amazon. I get a small kickback from purchases through this at no additional cost to you.
Fresh Blueberry Pie | vegan, plant based, easy recipe
This beautiful fresh blueberry pie is the perfect summer pie to serve friends and family. The fresh taste of blueberries, surrounded by a sweet and comforting glaze in a delicate and flaky crust, makes this a favorite summer pie.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.