Tonight’s Bites

We have 34 stations offering bites at Taste of the Cowboys tonight! See below for each restaurant's chef, what they are offering, and their station number. Click here to view the event map for station locations.

Chefs Vic & Jace Fletcher
The Classic Corn d'oeuvre - traditional beef frank. 

Station 1

Chef Andreas Offergeld
Classic Brisket Street Tacos Served on Flour Tortillas, topped with Pico de Gallo, Corn, Black Beans, and choice of Salsa.

Station 2

Chef Josh Moore
Grilled Korean Steak - 100% Grass Fed Sirloin, marinated and served with forbidden rice, gochujang glaze, and mushrooms.


Station 3

Chef Nico Sanchez
Beef Tenderloin Budín Azteca.

Station 4

Chef Nico Sanchez

Smoked Brisket and Elote Cup.

Station 5

Chef Shane Snow

Pulled Pork and Brisket Sliders.

Station 6

Chefs Irwin Torres
Spicy Vodka Rigatoni & Caprese Skewers.

Vegetarian Option

Station 7

Chef Chris Degan
Creole Crab Cake with Remoulade and Mae Ploy Slaw.

Station 8

Chef Dwight Harvey
Pecan Smoked Baby Back Ribs with Rose's Gourmet Coleslaw w/Blue Cheese & Bacon.

Station 9



Chef Doug Watson
Smoked Salmon Gravlax
Tart Shell
Crème Fraîche
Everything Spice
Smoked Trout Roe
Micro Celery

Station 10

Chefs Marcelo Vasquez, Executive Chef; Chef Heather Fuller, Concessions Chef; and Chef Marcello Guevara, Executive Pastry Chef

Lobster Empanadas with Creole Remoulade Aioli


Cheetos Mac N Cheese Balls on a bed of Famous Cowboys Mac N Cheese with Jalapeno Ranch Drizzle 


Chocolate Caramel Praline Pretzel Scotch Tarts

Station 11

Chef Andrew Trollinger
TX Melons - Speck, Living Basil, Local Feta, Mustard Caviar 


Station 12

Chef Rex Turner
Korean BBQ Short Rib Tacos with Kimchi Coleslaw and Crispy Wonton and Vegetarian Option - Veggie Pulled Chicken with Kimchi Coleslaw and Crispy Wonton

Station 13


Chef Brian Morris

Hattie B's Hot Chicken Salad Slider: Butter-toasted brioche bun with creamy chicken salad, hot chicken crunchies & ice cold lettuce

Station 14



Chef John Tesar
Grilled Big Short Rib

Station 15


Chef Andy Ehrmantraut
Herb Crostini, Cherry Pepper Ricotta, Bacon Marmalade, Habanero Honey

Station 16

Chef Chama Segura
Buffalo Chicken Sliders - 3 Potato Slider Buns with Cheesy Pulled Chicken Tossed in Buffalo Sauce with Blue Cheese Dressing Dipping Sauce

Station 17

Chef Kent Rathbun

Smoked soy Glazed Korean style pork belly,
Summer squash slaw, Yuzu olive oil

Station 18

Chef Roman Murphy (Lovers Seafood) & Elvis Bencomo (Shinsei)
The DeMesy - Yellowtail, Texas Grapefruit, Sushi Rice, Spicy Ponzu, Crispy Jalapenos

Station 19

Chef Marcus Strietzel
Pan Seared Scallop, Roasted Corn, Chorizo, Tomato, Mushroom Ragout, Lime Sauce

Gluten-Free, Sugar-Free

Station 20

Chef Abraham Salum

Mexican Esquites - Corn, Mexican Crema, Queso Fresco, Orange Chili Powder   

Gluten-Free, Vegetarian 

Station 21

Chef Meaders Ozarow

Chef Paula Lambert


Award-winning, handmade cheeses and artisanal bread


Station 22

Chef Craig Walter
Pepper Crusted Applewood Smoked Pork Belly - Bourbon, Apple Brown Sugar Glaze and Cider Coleslaw with Dried Cranberries, Candied Pecans and Cilantro

Station 23




Chef Andrea Shackelford

Carnitas with Garbanzo Beans, Peppers, Grapes, Basil, Cilantro and Tortillas   

Station 24

Assorted Ice Cream Flavors

Station 25

Chef Anton Vintes
Shrimp & Grits - Georgian White Speckled Grits Topped with Country Ham, Onion and Shrimp, sauteed in a reduction of veal stock and PBR

Vegetarian Upon Request

Station 26

Chef Jose

Chicken Fried Rice, Variety of Sushi Rolls and Shishito Peppers

Vegetarian Upon Request

Station 27


Chef David Castro
Flank Steak with Horseradish Mashed Potatoes & Chimichurri

Vegetarian Upon Request

Station 28

Pitmaster Israel Rodriguez 
Turkey and Cole-Slaw Sliders

Vegetarian Upon Request

Station 29


Chef Yeli Marshall

Liquid Nitrogen Ice Cream, Various Flavors of Infused Gourmet Ice Cream


Station 30



Chef Luciano Salvadore
Cavatelli al Ragu Bianco di Vitello e Crema Tartufata  

Station 31

Chef Elizabeth Chambers
Assorted Mini Cupcakes and Mexican Hot Chocolate Brownie Bites


Station 32




Chef Roberto Espinosa

Puerco Verde- organic pork shoulder, salsa verde, queso fresco, cilantro, and onion.
Queso with 100% Organic masa chips
Salsa Dona and Salsa Roja 
Station 33

Chef Woody Berry
Mesquite smoked, lemon peppered salmon with whipped cream cheese and capers on a cracker  
Station 34