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Two guest chefs to visit Gateway April 14

Scallops, quail eggs, beef short ribs and apple-cardamom tart will be on the menu when Brian “Butta” Stalters, executive banquet chef of the Gaylord Texan Resort, and Arthur J. Surman IV, the resort’s pastry chef, create the menu during Guest Chef Day April 14 at The Club at Gateway Center.

Both chefs will direct students who are earning bachelor’s degrees in hospitality management to prepare for careers as managers and executives in food service and other areas of the hospitality industry. These students are working this semester as food production managers in The Club, which serves luncheons Monday through Friday for nine weeks during the fall and spring semesters. The students must also work a second semester in The Club’s dining room.

Brian StaltersThe Guest Chef Day menu created by Stalters, left, includes a first course of seared scallop and quail egg, served with orange roasted golden beets, frisee and ricotta salata in a roasted poblano cilantro vinaigrette and a second course of beer-braised beef short ribs, served with pickled cabbage and onions; chorizo and black bean ragout; toasted garlic morels and agave roasted spring carrots.

Stalters will turn the dessert preparation to Surman, who will create an apple-cardamom tart in a homentosh pecan crust, with caramel and run sabayon, a light custard.

Before becoming the Gaylord Texan’s executive banquet chef, Stalters was the executive banquet chef at World Center Marriott in Orlando, Floa. and executive sous chef at the Marriott O’Hare in Chicago. He began his career in Orlando at JW Marriott Grande Lakes as senior sous chef. Stalters is a graduate of Johnson & Wales University.

Arthur SurmanSurman, right, the executive pastry chef at the Gaylord Texan since 2008, started his career in a family-owned bakery as a cake decorator. He previously worked for hotel casinos in Atlantic City and New Jersey and was the pastry chef at Adam’s Mark Hotel in downtown Dallas, now the Sheraton Dallas Hotel.

—Nancy Kolsti, news promotion

Posted on: Wed 01 April 2015

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