“My passion in the kitchen is to bring Texas pride, independence and boldness together with our food.” — Executive Chef Keith Ervin

Thirty-five year old Keith L. Ervin, executive chef at The Connected Cactus in the Radisson Hotel Dallas North at Richardson, should know a thing or two about real Texas cooking. He was, after all, born and schooled in the state. “Texas has a long history of independence,” he says. “We have our own way of doing things. Our food is an authentic hybrid, provocative, strenuously charming, friendly and festive. I find it intriguing. My passion in the kitchen is to bring Texas pride, independence and boldness together with our food.”

An avowed practitioner of New Texas Cuisine, Ervin shows his enthusiasm for his state as he describes his favorite ingredients. “What excites me,” he says, “are the indigenous, fresh, impeccable local items. Seasonings, the chilies, herbs and spices. Game, like farm-raised axis venison or black buck antelope and wild boar. Gulf seafood—red snapper, amberjack, mako shark, Gulf oyster, shrimp and blue crab. And produce: yucca root, prickly pear and chayote squash.”

Ervin describes his technique as “more sophisticated, less rustic” than the Tex-Mex or cowboy cuisines. On his menu, for example, find chili-rubbed and grilled adobo salmon, served with tomato–corn–jicama salsa; or Yavapai pasta, penne pasta served with roasted Texas plum tomatoes, wild mushrooms, sun-dried tomatoes, chayote squash, basil and amarilla creama, topped with “Texas two-fisted croutons.” And of course there are steaks, like Texas rump, chili-rubbed and char-grilled, with tobacco onions and ancho demi-glaze.

“Texas cuisine is a fabric woven of ethnic cultures and well-balanced nature,” Ervin says. “It offers endless inspiration, retro-diverse color, a slice of exotica and tastes that are lusted after.” If that sounds like your ideal meal, find it at The Connected Cactus.

State Fair of Texas
September 29 - October 22, 2006
Fair Park, Dallas, TX

DALLAS - With lots of sunshine and plenty of warm weather, Texans put everyday life on hold for 24 days to celebrate everything that this year's State Fair of Texas had to offer. Enjoy good times with families and friends.

For more information, visit: www.bigtex.com and www.festivals.com.