2015 Chefs Open House
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These items being brought are subject to change due to availability without prior notice, but we wanted to share what we are looking forward to on Sunday!! We are so grateful to all our generous chefs who donate their food and if they can their time to make this event possible. 

 


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Susan Ball- City Cafe & Bakery

Bio: Chef Susan Ball has been a cake decorator and instructor for 34 years and in the catering business for 23 years. Susan opened two restaurants in the downtown area from 1991 to 1999. At her current location, 108 North Pierce, Susan specializes in full-service catering and quality cuisine, and she is well known for her distinctive presentation and professional touch.Susan has had recipes published in Southern Living magazine as well as two Southern Living annual cookbooks. City Café and Bakery was voted “Best Sandwiches” in the national book of Where the Locals Eat. She has participated annually in the Cultural Affairs Wine Festival, Meals For The Elderly Mardi Gras and Christmas Open House, San Angelo Museum of Fine Arts openings, San Angelo Symphony fundraisers, 4H, Children’s Miracle Network, Building Bridges, Emmaus and other charities in the community. Susan was honored with the Business Diversity Award from the Chamber of Commerce in 2007.Susan now offers Elegant Affairs Special Occasion Rentals, decorating and customized wedding planning. Her specialty casseroles are available at both Pinkies locations, and along with her appetizers, pastries and gift items are available for Christmas shopping - or anytime!

Recipe: Chocolate Macaroons 

Bringing: Bourbon Street Pudding

 


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Willie Davidson- Senior Care Meadow Creek Nursing Home

Bio: Chef Willie Davidson is a native of Tyler. He started out in the kitchen as a dishwasher 27 years ago, and now, as a chef, has come into his own in the past 17 years of being a West Texas resident. Willie’s capability far exceeds many expectations. Your personal and professional encounter with Chef Willie is one that cannot be easily forgotten. He brings food to life and takes your culinary experience to a whole new level.Willie has overwhelming talent in creating ice sculptures—his sculptures are too incredible for words as his passion shines through them all. His collections of portraits exhibit how much beauty can be produced through water transformed. Willie has been serving as the dietary manager at Meadow Creek Nursing Center since 2007. He has displayed being a team player as well as dedicated leadership in several capacities, including serving as president of the East Texas Chapter of the Texas Chefs Association. He has competed in culinary competitions at the Texas Restaurant Association Expo in Houston and Dallas. He has also participated in ice sculpture competitions.Willie has experienced exposure via great culinary influence by working with Chef Dean Fearing at the Holly Tree Club. Willie’s fervor for the culinary arts is continuously increasing. He can usually be found in one of two places: Meadow Creek’s kitchen or his own personal kitchen.He has recently been fulfilling a concept that he has found quite rewarding: serving as a personal chef. This will be a strong lead to help him arrive at his dream of owning and operating his own eatery. Willie’s passion for food is growing more and more, so be watching where destiny will carry him. Look out Food Network!

Recipe:  Come and See!!

Bringing: Hoisin Honey Glazed Pork

 

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Terry Nolan- The Wharf

Bio: Chef Terry Nolan has been in the restaurant business for 38 years. He started out busing tables and washing dishes at a trendy restaurant in El Paso. While attending the University of Texas at El Paso, he worked at several prominent restaurants in El Paso and Ruidoso, New Mexico. He received his BBA in 1978 and left El Paso for Houston, where he worked briefly in retail, then quickly found myself wanting back into the restaurant business.He moved to Austin, where he worked at a northern Italian cuisine restaurant, Gianni’s, now Carmelo’s. This experience opened his eyes to the potential of the restaurant industry. He received a call from a high school friend in 1979 inviting him to work in San Angelo. Upon visiting, he was offered the assistant manager position at Pelican’s, the restaurant his friend managed. During his first year in San Angelo, he met Janelle and proposed a few months later; they are still happily married with three wonderful kids. He attended Angelo State University and received his MBA in August of 1983. He did restaurant consulting following graduation, and after completing a consulting job, his former partner told him Tony Lau wanted to see him.Tony offered Terry a job in his and his wife Sue’s restaurant, China Garden. The experience was invaluable. He worked several years for them until he started formulating a business plan for his own restaurant. The Wharf Restaurant and Tavern started in the fall of 1987 as a collaboration of his partner and their wives. They have been blessed with the success San Angelo has bestowed upon them.The Wharf features a variety of fresh fish, shrimp, crab and lobster as well as hand-cut, USDA choice steak selections. They also feature weekly specials of challenging new dishes that allow Terry and the chefs to express their own culinary creativity. They take pride in preparing their own sauces, soups, entrées, desserts and appetizers from scratch. The restaurant also boasts a full bar with the most extensive wine list in the Concho Valley, and the tavern area is perfect for quiet, intimate get-togethers of any kind.

Recipe: Jalapeno Soup

Bringing: Jalapeno Soup

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Chad Lowry (not pictured)- Bentwood Country Club

Bio: Chef Chad Lowry was born and raised in Ballinger, Texas. In 1993, his family relocated to Arizona; after high school, Chad enrolled in the Le Cordon Bleu Culinary Institute in Scottsdale, Arizona to pursue his passion for cooking. Chad has experienced the culinary arts from Alaska to the historic El Tovar Hotel located at the Grand Canyon and the Red Wood Forest’s most elite private club. In 2012, Chad relocated to San Angelo and joined the Bentwood Culinary Team. Chad and his wife, Kali, welcomed their first child this year. Chad is enjoying adventures in traveling, gardening and homebrewing beer and wine.Bentwood Country Club is regarded as the Concho Valley’s premier country club community. Elegant homes encapsulated with wide, well-lit streets make this the preferred address in San Angelo. This full-service facility offers an 18-hole championship golf course, twelve lighted tennis courts, a newly renovated junior Olympic swimming pool, recreation area, ballroom and both casual and fine dining opportunities.Chef Chad, the Bentwood Culinary Team and Bentwood Country Club are proud to be included in the Meals For The Elderly Christmas Open House again this year.

Recipe: Grilled Pizza

Bringing: Sundried Tomato Tart with Basil and Tomato Chutney

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Rio Concho Restaurant Group

Bio: Rio Restaurant Group is a local, family owned and operated restaurant company. Our menus are approachable, Texas-eclectic, fresh and always from scratch. We are passionate about our local growers, ranchers, and small food producers, and we look to feature many of their products regularly in our brick-and-mortar concepts and catering company. We are excited about Texas food and are constantly trying something new. The Young and Turner families have been involved in food service for over 35 years across Texas and the US. We are thrilled to share our love of the craft with young and old, and everyone in between. Cheers!

 

Bringing: Come and See!

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Michael Hennessey (not pictured)- Lazy Ladle 

Bio: Michael Hennessy, a native of San Angelo, earned his “street chef ” title from virtually a lifetime spent in every aspect of the food service industry. He began as a young boy by helping his mother in the kitchen, and by popping popcorn and assisting with chili making at theShamrock Lounge and other local taverns owned by his parents. Other ventures in the SanAngelo restaurants, from a bakery to fine dining, contributed to his food savvy. Mike has been at Sideoats Café and Bakery in Menard since 2005, spicing up the lives of the WestTexans he has always enjoyed feeding - stretching their tastes and sparking their interest in good food. His culinary creations involve the freshest ingredients available combined with a sense of adventure and fun, often involving customers in tasting the finished product and making suggestions.Catering became one of Mike’s passions from working with Southern Sea restaurant and being chef and partner at A Catered Affair. He still caters in San Angelo and the surrounding area with Sideoats Café and Bakery, serving old customers and gaining new ones along the way. Both Mike’s talent and his pursuit of “happy food” continue to evolve in the kitchen ofSideoats.

 Recipe:  Bourbon Cream Cheese Brownies

 Bringing: Turkey Brown & Fried Bourbon Dressing 

 

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San Angelo Country Club

Bio: San Angelo Country Tennis Club, established in 1920, has grown to include a challenging golf course, seven tennis courts, a swimming pool, nicely appointed men’s and women’s lockers, and various dining rooms and conference rooms. The dining experience with attentive service ranges from casual in the Grill Room to more formal in the River Room, which boasts having the best view of the magnificent sunsets over the Concho River that San Angelo can offer!

Recipe: Vichyssoise 

Bringing: Cookies 



These items being brought are subject to change due to availability without prior notice, but we wanted to share what we are looking forward to on Sunday!! We are so grateful to all our generous chefs who donate their food and if they can their time to make this event possible. 
 

Chad Lowry (not pictured)- Bentwood Country Club

Bio: Chef Chad Lowry was born and raised in Ballinger, Texas. In 1993, his family relocated to Arizona; after high school, Chad enrolled in the Le Cordon Bleu Culinary Institute in Scottsdale, Arizona to pursue his passion for cooking. Chad has experienced the culinary arts from Alaska to the historic El Tovar Hotel located at the Grand Canyon and the Red Wood Forest’s most elite private club. In 2012, Chad relocated to San Angelo and joined the Bentwood Culinary Team. Chad and his wife, Kali, welcomed their first child this year. Chad is enjoying adventures in traveling, gardening and home-brewing beer and wine.Bentwood Country Club is regarded as the Concho Valley’s premier country club community. Elegant homes encapsulated with wide, well-lit streets make this the preferred address in San Angelo. This full service facility offers an 18-hole championship golf course, twelve lighted tennis courts, a newly renovated junior Olympic swimming pool, recreation area, ballroom and both casual and fine dining opportunities.Chef Chad, the Bentwood Culinary Team and Bentwood Country Club are proud to be included in the Meals For The Elderly Christmas Open House again this year.

Recipe: Grilled Pizza

Bringing: Pulled Pork Tostadas

Roger Owens (not pictured)- Rio Concho Catering

Bio: Chef Roger Owen was introduced to kitchen culture by his family. His mother, grandparents and aunts all spent time in the kitchen, but it was his grandfather who introduced wild game and fresh meats into his world. Born in West Texas and raised in San Angelo, it wasn’t until he was an adult that Roger decided to make cooking a career.While traveling the southern states, he began to learn various skills in the kitchen and his passion for food grew to the point that it brought him back to Texas and the Texas Culinary Academy (TCA) in Austin. After his time at TCA, Roger went on to work with Chef Ramon Tatum at Backstage Steakhouse and then under Chef Harry Harvey at Sienna in Austin. He has pursued his culinary passions as a saucier, and has kept his grandfather’s tradition of sourcing fresh meats going in his own kitchens. Before becoming the Executive Chef at Rio Concho Catering, Roger held the positions of Executive Chef at Utopia Village Resort in Honduras and Sous Chef at Lyon’s Fork in Lyons, Colorado.Chef Roger’s skill and love of fresh, farm-to-table produce and wild game are the perfect recipe to everyone at Rio Concho Catering and they certainly think you’ll agree!

Recipe: Pork & Wild Rice Stuffed Acorn Squash

Bringing: Pork,Wild Rice & Acorn Squash in Puff Pastry

 

Michael Hennessey (not pictured)- Lazy Ladle 

Bio: Michael Hennessy, a native of San Angelo, earned his “street chef ” title from virtually a lifetime spent in every aspect of the food service industry. He began as young boy by helping his mother in the kitchen, and by popping popcorn and assisting with chili making at theShamrock Lounge and other local taverns owned by his parents. Other ventures in the SanAngelo restaurants, from a bakery to fine dining, contributed to his food savvy. Mike has been at Sideoats Café and Bakery in Menard since 2005, spicing up the lives of the WestTexans he has always enjoyed feeding - stretching their tastes and sparking their interest in good food. His culinary creations involve the freshest ingredients available combined with a sense of adventure and fun, often involving customers in tasting the finished product and making suggestions.Catering became one of Mike’s passions from working with Southern Sea restaurant and being chef and partner at A Catered Affair. He still caters in San Angelo and the surrounding area with Sideoats Café and Bakery, serving old customers and gaining new ones along the way. Both Mike’s talent and his pursuit of “happy food” continue to evolve in the kitchen ofSideoats.

 Recipe:  Cilantro Lime Vinaigrette

 Bringing: Sweet Potato Chipotle Crispy Wontons with Quail Chowder

 

SACC_OH2012ChefGuy & Martine Calluaud- San Angelo Country Club

Bio: San Angelo Country Tennis Club, established in 1920, has grown to include a challenging golf course, seven tennis courts, a swimming pool, nicely appointed men’s and women’s lockers, and various dining rooms and conference rooms. The dining experience with attentive service, ranges from casual in the Grill Room to more formal in the River Room, which boasts having the best view of the magnificent sunsets over the Concho River that San Angelo can offer!Guy came to San Angelo Country Club as the executive chef in 2000. After owning restaurants in Dallas and working with a national resort company, Guy and his wife Martine have been welcomed by San Angelo, its residents and the club. He and his family are proud to call San Angelo their home.

Recipe: Vichyssoise 

Bringing: Cookies 


DSCF5397_1 Susan Ball- City Cafe & Bakery

Bio: Chef Susan Ball has been a cake decorator and instructor for 34 years and in the catering business for 23 years. Susan opened two restaurants in the downtown area from 1991 to 1999. At her current location, 108 North Pierce, Susan specializes in full service catering and quality cuisine, and she is well known for her distinctive presentation and professional touch.Susan has had recipes published in Southern Living magazine as well as two Southern Living annual cookbooks. City Café and Bakery was voted “Best Sandwiches” in the national book of Where the Locals Eat. She has participated annually in the Cultural Affairs Wine Festival, Meals For The Elderly Mardi Gras and Christmas Open House, San Angelo Museum of Fine Arts openings, San Angelo Symphony fundraisers, 4H, Children’s Miracle Network, Building Bridges, Emmaus and other charities in the community. Susan was honored with the Business Diversity Award from the Chamber of Commerce in 2007.Susan now offers Elegant Affairs Special Occasion Rentals, decorating and customized wedding planning. Her specialty casseroles are available at both Pinkies locations, and along with her appetizers, pastries and gift items are available for Christmas shopping - or anytime!

Recipe: Beef Stroganoff, Chicken Marsala

Bringing: Bourbon Street Pudding

 


williedavidson_OH2012ChefWillie Davidson- Senior Care Meadow Creek Nursing Home

Bio: Chef Willie Davidson is a native of Tyler. He started out in the kitchen as a dishwasher 27 years ago, and now, as a chef, has come into his own in the past 17 years of being a West Texas resident. Willie’s capability far exceeds many expectations. Your personal and professional encounter with Chef Willie is one that cannot be easily forgotten. He brings food to life and takes your culinary experience to a whole new level.Willie has overwhelming talent in creating ice sculptures—his sculptures are too incredible for words as his passion shines through them all. His collections of portraits exhibit how much beauty can be produced through water transformed. Willie has been serving as the dietary manager at Meadow Creek Nursing Center since 2007. He has displayed being a team player as well as dedicated leadership in several capacities, including serving as president of the East Texas Chapter of the Texas Chefs Association. He has competed in culinary competitions at the Texas Restaurant Association Expo in Houston and Dallas. He has also participated in ice sculpture competitions.Willie has experienced exposure via great culinary influence by working with Chef Dean Fearing at the Holly Tree Club. Willie’s fervor for the culinary arts is continuously increasing. He can usually be found in one of two places: Meadow Creek’s kitchen or his own personal kitchen.He has recently been fulfilling a concept that he has found quite rewarding: serving as a personal chef. This will be a strong lead to help him arrive at his dream of owning and operating his own eatery. Willie’s passion for food is growing more and more, so be watching where destiny will carry him. Look out Food Network!

Recipe:  Harvest Pumpkin Soup 

Bringing: Alaskan Crab Stuffed Chicken Encrusted with Bacon

 

TerryNolan_OH2012ChefTerry Nolan (not pictured)- The Wharf

Bio: Chef Terry Nolan has been in the restaurant business for 38 years. He started out busing tables and washing dishes at a trendy restaurant in El Paso. While attending the University of Texas at El Paso, he worked at several prominent restaurants in El Paso and Ruidoso, New Mexico. He received his BBA in 1978 and left El Paso for Houston, where he worked briefly in retail, then quickly found myself wanting back into the restaurant business.He moved to Austin, where he worked at a northern Italian cuisine restaurant, Gianni’s, now Carmelo’s. This experience opened his eyes to the potential of the restaurant industry. He received a call from a high school friend in 1979 inviting him to work in San Angelo. Upon visiting, he was offered the assistant manager position at Pelican’s, the restaurant his friend managed. During his first year in San Angelo, he met Janelle and proposed a few months later; they are still happily married with three wonderful kids. He attended Angelo State University and received his MBA in August of 1983. He did restaurant consulting following graduation, and after completing a consulting job, his former partner told him Tony Lau wanted to see him.Tony offered Terry a job in his and his wife Sue’s restaurant, China Garden. The experience was invaluable. He worked several years for them until he started formulating a business plan for his own restaurant. The Wharf Restaurant and Tavern started in the fall of 1987 as a collaboration of his partner and their wives. They have been blessed with the success San Angelo has bestowed upon them.The Wharf features a variety of fresh fish, shrimp, crab and lobster as well as hand-cut, USDA choice steak selections. They also feature weekly specials of challenging new dishes that allow Terry and the chefs to express their own culinary creativity. They take pride in preparing their own sauces, soups, entrées, desserts and appetizers from scratch. The restaurant also boasts a full bar with the most extensive wine list in the Concho Valley, and the tavern area is perfect for quiet, intimate get-togethers of any kind.

Recipe: Jalepeno Soup

Bringing: Jalepeno Soup

 





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