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The Fall Season is in Full Effect at the Tailgate Barbecue at Four Seasons Resort and Club Dallas

Featuring Pitmaster and Guest Chef Jack Arnold, Snake River Farms and Big Green Egg
October 8, 2019,
Dallas, U.S.A.

In Texas, tailgating is an art.  It takes proper planning and execution.  Moreover, to execute the best tailgate, one must have the best grill.  Four Seasons Resort Dallas welcomes Pitmaster and Guest Chef Jack Arnold from Snake River Farms and Big Green Egg to showcase the ultimate grilling experience.  The Tailgate Barbecue kicks off at 6:00 pm on November 30, 2019 in the Pavilion at Four Seasons Resort Dallas.

“We are looking forward to a great evening with Jack and serving up a delicious menu that will leave attendees salivating for more barbeque,” says Christof Syré, Executive Chef at Four Seasons Resort and Club Dallas at Las Colinas.

Jack, who exclusively cooks on four Big Green Egg grills, will share tips and grilling techniques as well as his passion for grilling that he learned from his dad, a south Texan and his main inspiration for charcoal grilled and slow smoked beef.  Jack represents Snake River Farms, which is a family-owned company with more than 50 years of experience in the beef industry, producing some of the highest quality American wagyu beef from ranch to table.

Chef Syré and Guest Chef Jack Arnold’s mouth-watering menu includes bourbon molasses glazed Snake River Farms kurobuta pork shoulder tacos; Texas bobby quail, jalapeño, goat cheese and bacon lollipops; hickory charred Snake River Farms American wagyu black grade cap of ribeye bites; brown sugar guajillo Snake River Farms pork belly; and whole grilled red fish with sweet peppers, carmelised onions and canton tomatoes.  Side dishes served up from the grill are charred shishito peppers with smoked tomato aioli; charred fall veggie kebabs with chimichurri; and cast iron roasted papas bravas with guajillo spiced sea salt.  Accompaniments include warm BBQ potato salad; cole slaw; grilled baby romaine; and corn and black bean salad.  Finish up the evening with pumpkin pie in a jar; cherry cobblers; bourbon flamed baked Alaska; banana pudding; warm cookies; baked brown sugar caramel apples; and liquid nitrogen ice cream.

The event is USD 65 per person and a cash bar is available for libations.  Reservations are highly recommended.  Call 972 717 2525 to reserve a spot.