DALLAS (Jan. 7, 2014) – On the heels of an exceptional year in which his newest
restaurant, Knife at The Highland Dallas, received near-universal acclaim, John Tesar
has been tapped as one of the esteemed chefs displaying their skills at the James
Beard Foundation’s the Craft of Charcuterie event on Friday, Jan. 23 at the Beard
House in New York City. This one-night only event will bring together culinary stars
from across the country to create a charcuterie-focused menu including Tesar’s dish,
the 150-day dry-aged 44 Farms rib eye with Ligurian olive oil, smoked sea salt and
truffled potatoes.
“It’s an honor to be featured alongside great chefs like Justin Brunson, Craig Deihl,
Joshua Smith and Dustin Valette at the Craft of Charcuterie, and to be supporting the
James Beard Foundation,” said Tesar. “It’s so important to continue to grow, explore
new avenues for inspiration and expose the public to new styles of cuisine, and that’s
what the foundation fosters.”
Celebrated for his distinctive dishes and outspoken nature, his second restaurant,
Knife, has been praised for its reinvention of the steakhouse. Tesar has announced he
will be opening Fork, an authentic Italian restaurant, in Dallas in 2015.
A two-time James Beard “Best Southwest Chef” semifinalist and “Top Chef”
contestant, Tesar is known for his stylish, modern American cuisine prepared with
classic European techniques. His innovative culinary perspective and no-nonsense
personality have garnered much acclaim throughout his 20+ years in the restaurant
industry, including national nods from Esquire (named to Best New Restaurants for
two consecutive years) Food & Wine, New York Magazine and The New York Times,
appearances on The Today Show, The Early Show and Esquire’s “Restaurant
Revolution” as well as winning the inaugural season of Food Network’s “Extreme
Chef.” Follow him on Twitter at @ChefJohnTesar and facebook.com/chefjohntesar.