On a night surrounded by restaurant industry leaders, the two words printed boldly on our T-shirts evoked smiles and high fives (and a few “rad shirts!”). It was a subtle acknowledgment, but also a resounding confirmation that the Dallas Tastemaker Awards was exactly where we were supposed to be. What were the two words, you ask? Hot behind.
Weaving through some of the most creative and accomplished minds in Dallas’ restaurant community, Seasoned was given the opportunity to be exactly what we’ve always wanted to be—of service to those who serve us. While the top restaurants, bars and culinary masters were awarded for their respective achievements, we were more than comfortable floating in the background, providing an extra set of hands when necessary, running cocktails where cocktails were desired.
“It was a true restaurant event, where awards were being judged by the very people who work in the industry with you. Honestly, it was just awesome to be in attendance,” said our DFW Market Ambassador, Heather Fullenlove.
A sold out crowd of 750 filled the space, but it was the mouth-watering food and smile-inducing drinks that were on display (and eventually in our stomachs). From red snapper ceviche and tenderloin sliders to Texas quail—there wasn’t a bad apple in the bunch. And if there was a “bad apple”, it would have probably been the name of a delicious craft cocktail being featured by one of the polished bartenders.
Sponsored by Woodford Reserved, a diverse collection of cocktails ranging from a “3:10 to Iwo Jima” to the “In The Summer of ‘69” were on display. One of our favorites contained a sweet twist in the form of a chocolate mousse cake ball with a crunchy coating floating inside.
And then there were the winners. A total of 15 categories in all, culminating in the highest honor of Best New Restaurant. Voted on by CultureMap readers, Ferris Wheelers took home the award in Dallas and B&B Butchers in Fort Worth.
“Hearing the crowd go nuts for each award, especially for the best new restaurant, it just felt special. Seeing all of these people together and what they’re capable of, this is why I joined Seasoned,” said Dwight Moore, Seasoned’s Director of Client Services.
Now that’s a sentiment worth repeating. Because it really did feel special, and it really was why we joined Seasoned. The food and drink on display were noteworthy, but the roar of the crowd was unforgettable. It was a snapshot that teased a larger message: these are people that are passionate, talented and stronger in numbers. And that’s why we felt at home.