http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/ SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetite. Sat, 21 Nov 2009 21:19:51 -0600 http://wordpress.org/?v=2.8.4 hourly 1 http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2352 Margie Sat, 12 Jul 2008 14:56:48 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2352 I love that Bonny Doon Riesling, don't you!? It's just fabulous with sushi! I love that Bonny Doon Riesling, don’t you!? It’s just fabulous with sushi!

]]> http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2346 Amy S Fri, 11 Jul 2008 22:39:08 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2346 3 1/2 beverage: Barranc Dels Closos, Priorat (available at Dani). 3 1/2 beverage: Barranc Dels Closos, Priorat (available at Dani).

]]> http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2345 Amy S Fri, 11 Jul 2008 22:36:42 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2345 Third-and-a-half course, Melted brie and cornichons on french bread from Rise. (Or as my daughter calls it, a pickle and cheese sandwich). Third-and-a-half course, Melted brie and cornichons on french bread from Rise. (Or as my daughter calls it, a pickle and cheese sandwich).

]]> http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2344 JB Fri, 11 Jul 2008 22:21:44 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2344 I think I would have an "all you can eat buffet" and eat very slowly. I think I would have an “all you can eat buffet” and eat very slowly.

]]> http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2342 Nate Fri, 11 Jul 2008 22:01:33 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2342 To expand the freshly sliced Texas peaches, I would also have grilled Texas peaches with a bit of brown sugar, cinnamon and nutmeg. Then add a scoop of Blue Bell Homemade Vanilla ice cream and a tart raspberry coulis. Okay, throw on a sprig of mint for appearances. To expand the freshly sliced Texas peaches, I would also have grilled Texas peaches with a bit of brown sugar, cinnamon and nutmeg. Then add a scoop of Blue Bell Homemade Vanilla ice cream and a tart raspberry coulis. Okay, throw on a sprig of mint for appearances.

]]> http://sidedish.dmagazine.com/2008/07/11/my-turn-itemize-your-last-supper/comment-page-1/#comment-2336 snootyfoodie Fri, 11 Jul 2008 21:19:43 +0000 http://sidedish.dmagazine.com/?p=1255#comment-2336 I love the world peace thrown in...hahaha. I love the world peace thrown in…hahaha.

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