Say hello to pastry chef Tessa Fairey of Tessie's Treats and executive chef Danny Trace from Brennan's of Houston. For our shoot Danny prepared rosemary grilled quail and waffles which were topped off with Poiriers kings syrup and bourbon. He also made a couple of 44 Farms tomahawk beef with fire roasted Texas corn grits and blue crab scrambled eggs. While Danny was busy with the chops, Tessa prepared labelle ranch fig crumble which paired amazingly with some Blue Bell ice cream.
Although a dinner like this is more a once a month thing for Tessa and Danny, being around and cooking with family is an almost every weekend event. Wether its with Danny's two boys or with Tessa's parents, food and family are a huge part of everything they do. I'm just glad they decided to throw down in a big way when our shoot was scheduled.