Top 5 Texas Food Trends (Southern Living Magazine - Apr 01, 2010)

David Bull - Fancy Barbecue

What used to be brisket on the backyard grill is not a highly developed cooking style. The executive chef of Dallas’s Stoneleigh Hotel & Spa’s New American restaurant Bolla credits Texas home cooks who challenge themselves on the barbeque front. That forces chefs and restaurateurs to become more innovative with their craft. For example, he once served hot smoked Bandera quail with coriander orange curd and Patron tequila granitas. Nowadays, the 2007 James Beard nominee for “Best New Chef: Southwest” creates dished such as Chipotle Honey Glazed Pork Ribs with goat cheese grits and fried pickled onions.