I’ve just had time to read all the comments from FNGate, and I had a thought. I know it’s late on Friday afternoon and everybody else is at The Monk, but I’m still working. Anywhoo, When the contestants signed on to participate on the Next Food Network Star, they had to sign some pretty tough confidentially agreements to ensure a surprise ending to the series. If any one of them had too many margaritas and blown the story line, they could have been liable for actual damages and/or the damages set forth in the confidentially agreement. I heard from a reliable source, that if they blabbed, it would cost ‘em a $1million.
So, riddle me this Batfans, what do the producers of the show owe to the contestants when they blow the deal. OK, Aaron’s set, he’s got a new TV show. But what if Adam had been in negotiations with a group of investors that wanted to resurrect The Smoking Joint (his failed restaurant)? What if Lisa was just getting ready to sign a $10 million contract to play Dr. Spock’s long-lost love child in Star Trek: The Trouble With Baked Tribbles? What if they lost those deals? It could happen. Any legal minds out there care to help me here? It’s going to be a long weekend. Cook long and gossip.9 Comments »
Last night was our annual Best of Big D party, which, this year, was a dressed-up affair held at the Dallas Galleria in a space sandwiched between Grill on the Alley and SushiSamba. Pre-party festivities included drinks with Eric and Stephanie at SushiSamba’s bar, where we were able to take advantage of the restaurant’s happy hour specials. I ordered the Sambatini (for just $5), made from juices, muddled citrus fruit, and Bacardi rum. Steph ordered hers with citron vodka instead of rum, which was an improvement over my version. SushiSamba also offers $5 beer and well drinks, $5 samba rolls, and $5 appetizers (hello, green bean tempura) during its 5 to 7 p.m. happy hour. Bottoms up.1 Comment »
There’s a new executive chef over at the Southlake Campania Pizza and we hear he’s gonna be firing up some of his new pastas next weekend….for free. One of Southlake’s most lavish houses is opening its doors for folks to view the latest and greatest in home design and they’re luring us in with promises of decadent food. We know Chef Vincenzo Pappano will be sampling some of his latest pasta creations, but you’ll just have to go see for yourself what other goodies they offer up. Jump for the where and when….
Everyone thinks of Morton’s The Steakhouse as a place to eat steaks; after tasting the new menu items unveiled at last night’s media dinner, all I can think about is their macaroni and cheese.
I’m not a mac ‘n’ cheese gal—I’d usually rather have the calories in a few dozen glasses of red wine (I kid! Kind of.), but this dish is worth every extra pound you’ll gain.
Executive Chef Michael Owens gave us a run-down of the ingredients: four cheeses (Swiss, sharp cheddar, cream cheese, and parmesan) with a hint of grilled onions, lots of heavy cream, clarified butter, and—the nicest surprise of all—a crushed red pepper chili paste. It gave the smooth dish a spicy kick at the end; definitely a winner. The Million Dollar Burger Continue reading "Morton’s The Mac ‘n’ Cheese House"3 Comments »
This Sunday night, Zen Sushi and Indigo 1745 present Zendigo: Food, Fashion and Fusion. Expect a $25 five-course dinner and fashion show at Zen Sushi, followed by dessert and cocktails at Indigo 1745, Zen’s next-door neighbor in the Bishop Arts District. Indigo 1745 is also offering 20% off all men and women’s clothing that night. The 6 pm show is booked, but you can still get seats at 8 pm. RSVP to firstname.lastname@example.org Comments »
I’m sure the person behind the “technical difficulties” will be saying ‘would you like pickles on that Quarter Pounder’ by tonight. Here is an official statement from Lisa Krueger, Manager of Public Relations for Next Food Network Star:
“FoodNetwork.com experienced technical difficulties last night. As our viewers have seen on The Next Food Network Star this season, many twists and turns have taken place during the show. We encourage all to tune in on Sunday at 10pm to see who will be the Next Food Network Star.”
OK, then. Let’s coke up that van for Aaron. Unless the editors are re-working a new ending. Oh, could that be? Can they do that? I bet they could. In fact, this could be a perverted way to get viewers on Sunday. Smart or dumb? You decide.
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With airline fees as astronomical as they are these days, you may not be able to afford taking that vacation to the Caribbean right now, so instead, spend an evening experiencing and enjoying some of the cuisine. Lawry’s The Prime Rib is hosting it’s Caribbean rum dinner this evening, a five-course dinner paired with Pyrat Rum XO and Sailor Jerry Spiced Navy Rum, to name a few. Expect traditional dishes like pulled jerk chicken and Bahamian conch salad, but we’re sure the chefs at Lawry’s will put their own fancy spin on them. The dinner’s tonight at 7PM so hurry and jump to find out more….
If someone is Dallas is doing this, please invite me. Illegal underground dinners held in private homes, organized by chefs or restaurants, and operated for under-the-table money are the rage. Yow. Zah. Think of it as a dinner party with great food and wine for way less money than you’d pay in a restaurant. And you like everybody in the restaurant! If it sounds like off-the-books catering, it is, but “secret underground dinner” sounds so much sexier. I bet TABC is buying camouflage outfits as I write. (Tip of the toque to Gastronome for the link.)6 Comments »
I wrote this notice yesterday when Amy Severson, the author of our Restaurant 101, sent me the notice, but I forgot to hit publish. DETAILS! Why are there so many. Anywhoo, a blogroll please for The Dallas Cook Book. Adam, could you add it to our ring of honor to the side. Keep her warm.
Guess word travels fast–at the moment, the Next Food Network Star website has taken down all the profiles and Bob’s blog from last week. Whoopsie. However, I did make a video tape of the interviews while they were online just in case nobody believed me. And I didn’t spill the…oh, it’s soooo tempting….4 Comments »