The “secret supper” isn’t a new concept, but until today, I’d never heard of one in Dallas. I’m sure some of you have, you know all about them, and I’m a total idiot. However, if you’re unfamiliar, read this article. The basic idea is, food loving people get together at someones house for dinners made with (many times) local ingredients, as a restaurant alternative. The cost is often low. Sometimes everyone cooks, sometimes one chef is in charge. I don’t think this is technically legal, hence the secret aspect. Which of course makes it more exciting and fun.
If you’d like to know about an upcoming secret supper in Dallas, please continue reading. If you don’t care to know more, please don’t jump. Continue reading "Secret Suppers Come To Dallas"26 Comments »
Our favorite Spice Girl, Nikki from Northaven Gardens, has a message and a dare for you.
It is time to plant seed potatoes, shallots, onions, asparagus, and berries. You can also plant broccoli, Brussels sprouts, cabbage, and greens right now. The cole crops all do great in cold weather. Most of my lettuces survived the ice and last night I ate salad with my own lettuce and made homemade dressing with my own herbs that all survived quite well. Anywhoo, there you go! We’re daring all the true foodies to grow their own food this year!
Well, la-di-da, la-di-da, la-di-da, Miss Nikki. Or shall I say Mrs. Nikki who has a husband to do the heavy digging and lifting. No, I am not bitter, just without husband and not capable of digging a garden. I do grow herbs in pots on my patio. However, if anyone wants to start a community garden patch with me, I’ll do my share of the work.1 Comment »
I cooked in Farberware electric skillet for almost 20 years. My specialties included chicken fried steak, beef stroganoff, and Swiss steak. (One friend who now lives in New York calls me every couple of years for the recipe.) What was simply a browned round steak smothered with green peppers, onion, and tomatoes never tasted the same when I didn’t prepare it in an electric skillet. Plus you never obtained the comforting temperature-controlled gurgling sound of a slow cooking sauce.
Then American home cooks fell under the spell of the wok. Everyone tossed their skillets and stir-fried everything. But, to me, woks were a hassle to store—there were a big (you had to have the biggest), wide and wobbly cooking pans. Eventually, woks ended up sitting on top of refrigerators–a sign of status, a catcher of dust. Maybe my longing for my old Farberware electric skillet is a reflection of the current economic times—then I was poor and dealt more in #303 cans than 401-k plans. I know they are still out there, the skillets not the 401-ks. I found one made by Cuisinart for $129. But I’m going back to Faberware. Like, now.11 Comments »
Ever eaten at the Cheesecake Factory and thought you could come up with a better flavor of cheesecake than the ones they have? Yeah, me neither. But I tried last night when I got an email linking to this website. First of all, it’s awesome because of the “I Want a Cheesecake” Chris Brown-esque hip-hop song playing in the background. It’s also cool because you can win a trip to California if you’re a creative cheesecake inventor. All I could come up with was Caramel Goodness, plain cheesecake with a caramel swirl and chocolate ganache. I guess that’s what sounds good to me at 11pm. Jump if you want to read what else is going on at Cheesecake Factory (how to get free dessert and stuff).4 Comments »
One Disher feels you can find it at Bacon and Friends. Ah, bacon. Hear his pitch:
Bacon and Friends is a small burger place that serves probably one of the best hamburgers you have tasted in a long time. it is on Galloway near downtown Mesquite. The burgers are hand formed(1/2 lb.) fresh meat not those frozen patties.the fries are cut fresh daily not that frozen stuff.They also serve some other foods but the bacon cheese burger is my favorite.
They don’t have a website (good sign). But here is the location. Go. Eat. Report.6 Comments »
Just back from the Rosewood Mansion on Turtle Creek for a Fine Food Trends for 2009 luncheon, thrown by the Winn Meats folks. So Jamie Samford from Winn was there, along with Joe Harris from the Southwest Meat Association, chef Paul Rothe from Ben E. Keith, and chef Alan Turner from Snake River Farms in Idaho. So, obvs, we talked about meat a lot. These four guys spoke to a group of about 15 of us (Cathy Barber from the DMN, Jim White from Savor Dallas, Greg Fields from WFAA, among others) about food trends for this year and the state of the economy.
And we ate. A lot. This is a platter of Kurobuta pork short rib. Yep, it was amazing. Also on the menu: an amuse of sous-vide pork jowls, Kurobuta skirt steak, Wagyu sirloin, Wagyu short ribs, and Wagyu flat iron steak. Can someone please lift my head off the keyboard? Thank you.
Jump for what they talked about, and another pic of what we ate. Also, info about who is cooking at the Mansion now.20 Comments »
If you’ve already made a reservation for Valentine’s Day, you might want to check our list and check the current price. Several restaurants, including biggies like Fearing’s, have dropped their VD dinner prices. Here is the link. (I feel like I work in a gas station.)3 Comments »
Hey, Jewish deli fans, Roasters and Toasters is officially on the way to Dallas. I just spoke with Dan Kaplan, president of R&T, and I am extremely encouraged by what he plans to do in the former Ed’s Deli location. “We are renovating the space and plan to be open by mid-March,” he said. “We will be open for breakfast and lunch and also be a full-service caterer.”
Smoked fish and rye bread will be flown in from New York. Knishes and bagels will be made on site; turkey and meats roasted daily. Pastrami and corned beef will be sodium phosphate-free. “We will offer some non-Jewish items like pastas,” said Kaplan. Roasters and Toasters will be run by Kaplan’s brother, Tevy Kaplan, who currently works for the family’s oil and gas company in Dallas.
Both Kaplan’s grew up in the restaurant business in New York. Their parents owned numerous delis in the New York area: Daphil in Roslyn, Long Island, Irving’s in Brighton Beach, The Round-Up in Monticello, and NY Deli in Manhattan.
Roasters and Toaster’s has six locations in Miami, but Dallas will be their “first hurrah.”
During the conversation, I mentioned to Kaplan that the SideDish nation had recently discussed the demise of the Jewish deli in Dallas. I asked him if he thought there was a generational element to their disappearance. “Sure, in the Jewish family, all the parents [who own restaurants] want their kids to become doctors and lawyers,” said Kaplan. “I have bought six [mom and pop] delis here in Miami who weren’t succeeding and gave these people a place to continue their business [after the kids left].”29 Comments »
Tip of the yarmulke to AH who sez that Roasters and Toasters has leased the former Ed’s Deli space and will be opening very soon. Calls to verify are waiting to be returned. Openings, openings, we love openings!5 Comments »
A friend of mine asked me to make a big pot of my “Mouth of Hell” chili for the SuperBowl. I learned to make MOH when I was a line cook in the early 70s at MarCo’s, a restaurant in Austin run by Mary Kaltman, the food coordinator for the White House during the LBJ administration. MarCo’s chef, Harrison, was the head chef at the Driskill Hotel during in the 50s and 60s and he passed his MOH chili recipe on to me. I thought about making a batch for the SuperBowl and then I realized it was this Sunday. Where does the time go?
However, if you have the time, Jason Boso of Twisted Root and Cowboy Chow, has a similar recipe. (I top each bowl with a dose of tequlia and flame it!) I’ve posted Boso’s below. Let me know.
The bidding for the opportunity for you, and seven of your associates, to share a meal at Nick & Sam’s with the Texas billionaire starts Monday on eBay. Bidding starts at $100,000. (Bidders must pre-qualify. All proceeds go to Big Brothers Big Sisters.) Serious? Click here.3 Comments »
In this episode of Top Chef, we were forced to endure the Top Chef Bowl, in which losers from past seasons we didn’t like in the first place returned to battle our current contestants. The product placement also gets out of control in the Quickfire (okay, it was already, but seriously, the oats were a killer).
Jump for it.11 Comments »
Norway has won. Team USA came in sixth. Read about it here. Here’s what Hollingsworth and Guest made (from the New York Times):
It prepared an olive oil poached loin of cod enveloped on scallop mousse, preserved Meyer lemon and Sicilian pistachios with citrus mousseline and shrimp nage.
It also presented wild prawn and Haas avocado tarts with fennel compote, chili peppers and yuzu gelee; agrumato custard with shellfish bouillon and candied ornge zest; and Yukon gold potato and bacon mille-feuille, with crème-fraiche-enriched King Richard Leeks, Hobbs bacon chip and a large dollop of Sacramento Delta Osetra caviar.
For its meat entry, it presented roasted beef rib-eye wrapped in applewood smoked bacon with prune-enriched oxtail jus; rosette of Scottish beef fillet with Perigord truffles, celeriac and oxtail-endive marmalade; glazed beef cheeks a l’etouffee with garden turnips and sweet carrots grown in the garden of the French Laundry, the Napa Valley restaurant where Mr. Hollingsworth works; calotte bresaola fume a la minute with granny smith apples, savoy cabbage and horseradish mousse; and truffled pommes Dauphinoise with California chestnuts, pickled red onion and celery brunch salad.
One component of the American beef dish was presented in stemmed crystal globes illuminated from below.
Sounds impressive to me. Maybe 2011 will be our year?3 Comments »
The cold/icy/icky weather didn’t keep me at home last night either. I went to the Libertine bar for one of their monthly beer dinners (the one I told you about here). New Belgium was the brewery of the evening, and we settled in for a night of good food and a few beers I’ve never tried before.
This was my first beer dinner. Jerry from New Belgium came around and chatted with each table, but there was no formal presentation or anything like that. They gave us printed menus so we would know what to expect from each beer. First up: Black bean and avocado crostini (pictured) with 1554 Enlightened Black Ale. Jump for more pics and a review of the night.8 Comments »
“In days to come, your memory we’ll cherish. Through the years, we’ll still be true.”—lyrics from the Richardson High School fight song.
Oh, Richardson High, my alma mater. Class of 1970. (Hi, Pearl Jam!) Good old RHS didn’t have an exemplary culinary magnet program back in my days—the only dish I learned to cook in Home Economics was glazed carrots. (I wanted to take Shop but they wouldn’t let girls in the program. It was the Dark Ages.) This morning comes some very bright news: a two-person team from RHS took top honors in a Iron Chef-style competition, sponsored by the Greater Dallas Restaurant Association, held yesterday. Fly high Eagle chefs! My niece Jamie is about to enter your program. She will kick some culinary sass.5 Comments »
We didn’t let the threat of a silly little ice storm keep us from eating at Tre Amici last night. However, the news of an impeding blizzard certainly kept bazillions of other Dallas diners from dining out. Perhaps the almost empty dining room of Tre Amici was the reason why our service was so gracious and spot on, but I don’t think so. The people behind this Italian-Steakhouse-with-a-special-Chinese-New-Year-Celebration menu are perhaps the nicest in the restaurant biz. And they– Judd Fruia, Jay Lombardo, Charlie Turano—were all there last night. (You can read the compelling story of their friendship here.)
Anywhoo, loads of Pappas Brother’s Steakhouse talent in the kitchen and on the floor and it shows—the aged New York strip was perfect. Fries were so-so, cut a little too thick dotted with “truffle oil.” (Note to chefs: please stop this tired trend.) A side of fresh spinach was gently steamed and still slightly crunchy—gotta love that. Sides of peppercorn sauce and fig mostarda paired nicely with the meat, although the thick mostarda made me yearn for a slice of aged pecorino. The wine list is heavy into CalCabs, like 4 single-spaced pages. Only one page is devoted to Italian reds—most hovering around $100. Ice pellets started hitting the windows of the restaurant so we didn’t stay for dessert.
Some of the staff and investors (and perhaps the wine inventory) are holdovers from the former tenant, Rick Stein’s Steakhouse. Dan, the wine man knows his stuff and the cognac program he is pulling together sounds insane—some up to $500 a shot. These boys are flying high in the face of a receding economy. Perhaps their gentle demeanor and caring attitude will see them through. Go. Eat. Report. (Rick Stein, where are you?)10 Comments »
The office is quite a lonely place today. I’m keeping myself warm (it’s also freezing, thank you building managment) by reading about the Bocuse d’Or, a global culinary competition happening in Lyon, France today.
It’s not just any competition, it’s the “Olympics of cooking,” according to the organizers. Founded by Paul Bocuse, it takes place every year, and 24 different countries are represented in the two-day cook off. Chefs from each country must make a beef and seafood creation in 5 hours and 35 minutes. This can’t just be any old’ pot roast. This is a highly technical, super-precise, ultra-advanced cooking competition. Team USA is represented by Timothy Hollingsworth, a sous chef at Thomas Keller’s French Laundry. His assistant, Adina Guest, is just 22.
Read about it here. The competition ends later today.
Americans have never placed. The best we’ve done is sixth place. Keep your fingers crossed for chef Hollingsworth.2 Comments »
Good luck with this one:
My boyfriend’s parents visited this past weekend and promptly upon arrival asked me where the best Jewish deli is in town. I had to stop myself since Ed’s closed (tear). But, I live in Uptown and rarely leave the bubble (635 is about as far north as I’ll go.) HELP! I can’t think of a single place to send them next time they come in town!
Well Ed is catering. Maybe you should call him and dine at home. This lack of Jewish delis, or any great delis, in Dallas is really baffling.29 Comments »