He has cooked for six American Presidents, seven First Ladies and has earned several “Chef of the Year” honors.
#FIRESIDE PIES INWOOD SERIES#
The fifth-generation Texan is a four-time cookbook author and was host of the Emmy-award winning PBS series New Tastes from Texas.
Often referred to as “the founding father of Southwestern cuisine,” Pyles began his award-winning career at The Great Chefs of France Cooking School at the Mondavi Winery, where he worked as Chef’s Assistant alongside several Michelin 3-star chefs, including Paul Bocuse, as well as Julia Child, who became his mentor and life-long friend. I have a feeling ‘Fireside by Pyles’ is going to be a hit with Dallas diners.” We proved to be a great team, and we’re both really proud of the items we’re introducing this month. “Mark suggested that I collaborate with his resident culinary genius, Joe Bozarth, to see if we could come up with some truly special and innovative dishes to share with Fireside Pies’ guests. “I’ve been friends with Mark Parmalee, the owner of Fireside Pies, for more than 25 years, and it has always been a dream of ours to work together,” Chef Pyles continued.
Oaxacan Clayuda – Large flour tortilla topped with slow-cooked cumin black beans, queso fresco and avocado.Cauliflower Crust Pizza – Available for purchase on any Fireside Pie.Salmon with Butternut Squash Polenta – Wood-roasted salmon served with butternut squash-mascarpone and fennel-hazelnut salad.Chipotle Short Ribs with Pappardelle Noodles – Beef short ribs slowly braised in the wood oven with Chipotle BBQ served with house-made butter Pappardelle noodles and Parmesan.Shrimp Ceviche – Chilled shrimp marinated in fresh lime juice with passion fruit, coconut milk and basil.Piselli Salad – English green peas with Daily’s Bacon lardons, fontina and dill, served with prosciutto andherbed crostini.Smoked Tomato Gazpacho – Slow, pecan-smoked vegetables blended with sherry vinegar and topped with an Italian pico and garlic croutons.17 at its Inwood location, Fireside Pies will debut the following innovative dishes for dine-in, online ordering and curbside pickup: Fireside Pies is just such a place.”īeginning Sept. “But at this point, I can be very selective and work with operations whom I truly respect and admire. “After leaving four decades of owning and operating restaurants behind me, I knew, for my own sanity, I had to stay involved in creative culinary projects,” Chef Pyles said. Next week, a collaboration in the making for nearly a quarter-century will be unveiled, as Fireside Pies introduces the first wave of exclusive menu items created by award-winning Chef Stephan Pyles.ĭubbed “Fireside by Pyles,” this one-of-a-kind, international culinary journey features an adventurous artisan menu of seasonal dishes inspired by Chef Pyles’ travels around the globe.
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