It’s Almost January 24th

That’s when we host the second Stainless Steel Chef competition at the Milestone Culinary Arts Center. Listen to this all-star lineup: Tre Wilcox (Abacus), Casey Thompson (Shinsei), Tim Love (Lonesome Dove), Kevin Maxey (Craft), Kelly Hightower (Kavala Mediterranean Grill), and David McMillian (62 Main). Wilcox and Thompson you know from Bravo’s Top Chef competition and Love was the dude that whipped Masaharu Morimoto (can you say Nobu?) on the Food Network’s Iron Chef. That’s some tall talent. Anywhoo, space is very limited and tickets are going fast. Last year’s SRO event was a hoot with Chris Ward (Mercury) taking home first prize. There will be celebrity judges, silent auction, free booze. Need I say more? Oh, go here. See you there.

New Years Eve Feast That Someone Else Made

Since reading Stephen’s post, I’ve been sitting here trying to think of something food-related to blog about that happened during my holiday. Sadly, aside from two lunches at Mi Cocina and an embarrassing amount of BBQ in KC, I have to admit–I’ve got nothing. However, I did have an amazing meal on New Years Eve at my friends John and Lilah’s house that’s worth mentioning. The only picture I’ve got for proof is of me sucking down a raw oyster with my new friend Jenny (it was her first time. She’s now a pro) but if you’d like to hear more about it, follow the jump.

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Baking Bread, Devils on Horseback, Fearing’s, Stephan Pyles…

Updates from over the break:

-Baked bread using mom’s hippie bread book. Hippie’s know their bread.

-Made Devils on Horseback, which despite initial weird looks from a mostly Catholic family, got rave reviews. (If you’re ever in NYC, and want to eat at a restaurant in an alley, try the Devils at Freemans.)

-Attempted Mark Bittman’s “Easiest and Best French Bread” recipe using a food processor. The result was not easy or best. At the end of the day, all I had was a busted Cuisinart (with smoke pouring forth), and crappy dough that wouldn’t rise. So maybe I should have read the previous page that calls for a large enough machine…. I’ll still take a copy of his new Vegetarian book.

-Had drinks with a friend who ate at Fearing’s and Stephan Pyles within a week of each other (he says work was buying). In short, this is how it went:

Went to Fearing’s on a not-so-busy night. I’ve had better service at Black Eyed Pea. Food wasn’t nearly as impressive as the price. Pyles was the opposite. It was packed, the Cowboy Ribeye was fantastic, and the service was the best I’ve ever had.

You can guess where he’ll be going next time. I’ve seen mixed reviews of Fearing’s elsewhere, too. I haven’t been to either…yet.

Early Returns From Charlie Palmer

Apparently somebody is doing something right at Charlie Palmer. This just in:

We have been there twice and returning tomorrow for my birthday. It is spectacular…it is currently the best looking spot in Dallas. Food is equally good…nearly as good as Abacus and it has only been open a week. Blows Fearings out of the water. You can peruse the wine list on a tablet computer complete with reviews. The chef is young but very talented…has his own meat curing room there as well. Absolutely sublime.

Technology at the table? That scares me.

Let The Foodie Fights Begin

Welcome back fellow foodies. As you may have noticed, the D offices closed between Christmas and Jan 2. (It’s one of the better perks around here.) It’s also a time that allows us to retreat, relock and load for the upcoming year. For me that means cooking and eating at home—I haven’t been in a restaurant for 14 days! I’m sure all of you have been out there trying all the swanky new spots like BLT (warning: smarmy jazz) and Charlie Palmer. I’d love to hear where you consumed your holiday calories. Spill please.