The Granary ‘Cue & Brew announces its Summer Chef Collaboration Dinner Series with acclaimed chefs from various culinary backgrounds. The first dinner in the series takes place on Sunday June 10 at 6:30p.m. with Chef John Tesar of Knife Dallas. Hosted by The Granary Chef and Owner Tim Rattray, the three-part dinner series will focus on collaborative menus with nationally and internationally ranked chefs, including John Tesar of Knife Dallas, BJ Dennis of Charleston and acclaimed Chef Bo Bech of Geist in Copenhagen. (The Granary ‘Cue & Brew, 2018)

The first dinner on Sunday, June 10 is expected to be a steakhouse takeover by Chef Tesar. The seven-course menu will focus on Texas-sourced ingredients including a bacon tasting, venison tartare, oxtail ravioli, dry-aged rib eye and more. Reservations are required for guests who plan on attending any of the dinners and may be made on Open Table through The Granary or by calling (210) 228-0124. The dinner will be $85 per person and does not include tax and gratuity.

Chef Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant. He specializes in modern American cuisine prepared with authentic European techniques, all served up to his guests at Dallas-based steakhouse, Knife. He has over 20 years of experience in the culinary world and has been featured in Esquire Magazine, Food & Wine and New York Magazine.

Upcoming dinners in the series include collaborations with Chef BJ Dennis in July and award-winning Chef Bo Bech of Copenhagen in September. Chef Dennis will turn The Granary’s patio into an intimate Southern smoke potluck-style dinner. He incorporates Gullah Geechee cooking, a style of cuisine from the culture of the descendants of West African slaves who settled on the coasts of South Carolina and Georgia. Chef Bo Bech opened Restaurant Paustian in 2004 and within four years, he received a Michelin star. His cuisine has been praised by Food & Wine, Bon Appetit, Travel + Leisure and more.