Because SideDishers can’t just hunt everyday grocery store eggs for Easter, Flavors From Afar is taking orders for all-pastel, all-Araucana eggs from Fruth Farms in East Texas. (By the way, Araucana is a breed of Chilean chicken that lays blue eggs. Yes, I had to look it up.) Anyway, FFA owner Nancy Krabill boasts that these fancy eggs are “eggier” tasting with bright orange yolks and after one taste, you’ll be hooked. For $5.50 per dozen, they best be tasty. Order now because apparently they go fast.
I’ve just added a bunch of restaurants to the Easter dining guide. Check it out and check it ofter.2 Comments »
See that Pine Warbler to the left? He lives in my yard. His name is Buzzy. I introduce you to Buzzy because he is the poster bird for my Twitter account. Come fly with me.
UPDATE: PR Peeps, if you send me press releases and ask me to Twitter them, I will poke you in the eyes with my steely beak.3 Comments »
I don’t think I’ve ever seen Savor Dallas co-founder Jim White frown. See him to the left with his wife and Savor Dallas co-founder Vicki Briley-White (left) and Dee and Charles Wyly? They are all so happy. Why? Because:
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Nearly 4,000 guests attended events at the Fifth Annual Savor Dallas March 6 and 7, with increases in guests at Friday night events in the Arts District and in Victory Park.
Savor Dallas’ preliminary estimates show that attendance at Friday night’s Arts District Wine Stroll and Victory Park Wine & Food Celebration exceeded 2008 attendance by 200 plus guests, with a total of 1,230 guests. Guest numbers for Saturday night’s International Grand Tasting are estimated to be slightly lower than 2008′s figures, with attendance at 2,150. The Reserve Tasting, featuring the year’s finest wines from top vintners, enjoyed an increase in attendance. Wine seminars enjoyed healthy attendance this year, with a new location at the Westin City Center. Total weekend attendance is estimated at around 4,000, nearly matching last year’s numbers.
Jon Alexis of TJ’s Market is one excitable boy. Jon and his parents Caren and Pete and brother Matthew, run a nifty seafood shop and catering operation in Preston Forest. They are also food nerds, which is a great thing. What does that mean? It means they scour the earth for great products to compliment their seafood. Currently TJ’s is the only retail location in Texas for Sioux-Z-Wow sauce, a marinade you can cook with or just drink by itself. (I made that last part up.) Jon writes:
It’s a dip. It’s a sauce. It’s a marinade. It’s a delicious unique blend of sweet & spicy…think garlic, red chile and caramel.It’s fat free too. Excellent to marinate TJ’s salmon, swordfish, scallops, shrimp, tilapia, tuna and more. Put a tablespoon in your hamburger meat. Mix with olive oil for a salad dressing.
See what I mean about excitable? Geezer alert: His pitch reminds me of this. Oh, those were the days.1 Comment »
Ever wondered what a Master Sommelier likes to drink when they’re off the clock? Pappas Bros. Steakhouse is giving you the opportunity to ask Barbara Werley, one of only 17 female Master Sommeliers in the world, what she swirls but doesn’t spit. Barbara will be joined by the rest of the Pappas Bros. Steakhouse wine crew which includes Kim Wood, Advanced Sommelier, Heather Green and Jason Hisaw, Certified Sommeliers. The event begins at 6:00PM and you must have a reservation. Below is a sneak peak at some of the featured wines if you care to do a little (or a lot) of research before “class.” Oh, it’s only $45 per person with hors d’oeuvres. 214-366-2000 or here. (photography by Bode Helm)
Laura Sanchez announced she will be reopening their La Calle Doce Lakewood location on Skillman later this month. The Lakewood location closed last August due to an electrical fire. Jump for details.1 Comment »
I sent her my favorite Relais de l’Entrecote in Saint Germain. Sit on the patio and people watch as you dine on bistro-style steak, frites, salad, profiteroles, and red wine. With the current exchange rate, the price for two will run about 50 Euros ($66). (photography by moi.)12 Comments »
If you needed another reason to add “local” and “organic” to your vocabulary, go see Food, Inc., director Robert Kenner’s take on our food industry. With interviews from Fast Food Nation‘s Eric Schlosser and The Omnivore’s Dilemma‘s Michael Pollan, as well as chicken farmers, lower-class families struggling to make better food choices and a mother-turned-activist whose son died due to a hamburger riddled with E.coli, the film was stunning, and impossible to not react to.
Nancy is going to interview the director sometime today, so look for her notes on the discussion to come. In the meantime, read all about the movie here. While I had seen some of it before (shots of slaughterhouses, chickens in tiny coops who can’t stand), it’s all disturbing, and it calls to light the way big corporations are protected by the government and how we must force them to change by making better choices as consumers. That’s all.1 Comment »
We are headed to Kansas City for a tournament and will be staying downtown. Does anyone have a favorite restaurant? I keep hearing about the food and don’t want to end up at chains.
This one’s right in my wheelhouse, folks. I was born and raised in KC. My suggestions:
Michael Smith’s (James Beard award winner, nominated in 2009)
bluestem (best meal I’ve ever had in KC, another JB nom)
The Bristol (also in Power and Light, and OMG, the biscuits!!!)
Lidia’s Kansas City (Lidia Bastianich outpost in Union Station. So good).
Jack’s Stack (BBQ, baby. there’s one in Union Station, near you).
The Plaza is currently overrun with chains, but it’s still worth checking out. The American Restaurant in Crowne Center is also a favorite of many, but I found the dining room outdated and too formal for my taste).
I’ll let others get into the BBQ debate, if they wish (Arthur Bryants, Gates, and Oklahoma Joes are favorites). Any other suggestions?15 Comments »
Getting in and out of Nana for $20? That, friends, is a steal. This Friday, sip and nibble in the Hilton Anatole’s handsome bar 6-8pm at Nana’s new weekly Friday Night Flights event. This Friday’s pairings include marinated carrot salad/Olvena Chardonnay, mozzarella with confit grape tomatoes and olive oil croutons/Mazzoni Toscana Rossa, and white chocolate flan with mango granite and black olives/Two Hands “Angels Share” Shiraz.
A luxe car dealership workin’ Disher sends this email plea:
We are opening up a dealership in The Woodlands area of Houston and I was curious if you might have any insight into the dining scene there. We are looking for an awesome caterer/restaurant to do a welcome party for us.
I don’t know anything about Houston/The Woodlands. Help!5 Comments »
Several suburban Dishers who frequent the eateries at Watters Creek have reported almost empty restaurants at peak hours. Celebrity Bakery has closed. That makes me wonder why people stand in line to pay over $3.00 for a cupcake in Preston Center. It’s a crazy world.16 Comments »
SURPRISE, Ariz.–SideDish is a food-oriented blog, so I won’t go into the finer points of Nolan Ryan’s baseball career. The other day I sat down with the retired hard-throwing right-handed pitcher to talk about something other than baseball. We talked about cows.
The eight-time MLB All-Star has been a rancher for most of his life. When he isn’t busy being the President of the Texas Rangers, he’s moving cattle on one of his two ranches. In between, he sits in a board room, discusses global meat markets, and makes decisions for his company Nolan Ryan’s Guaranteed Tender Beef.
SideDish: When you were playing baseball, did you dream of being a meat purveyor?
Nolan Ryan: I’ve been in the cattle business for 35 years. I guess I’ve had the meat company for—hey, don’t hold me to it, but it’s been about six or seven years. I can’t say I really thought about getting into the meat business. I was much more involved on a day-to-day basis, you know all the marketing, before this job (President of the Rangers) came along. So now I head down [to the ranch] when the team goes on the road.
SideDish: So is pitching the beef business difficult?
Nolan Ryan: I really like the ranching part but when you first get on the producer’s side, you think you know what goes on in the end product. But until you get into that side of it, the marketing of the product, you find you really have to want to be in the business. You have to learn about what drives the demand for the end product. It’s a tough business. We’re going through a horrible drought right now, the worst in 35 years.
SideDish: Tell us about your cows and products.
Nolan Ryan: I’ve run personally myself 2,000 [cattle]. But the company has cattle from other programs and producers. We have five feed lots in South Texas, one in North Texas, and one in California. We use a composite Beefmaster and breed them with a red or black Angus depending on what we need. We graze on grassland and with grains harvested by area farmers and we don’t use added growth hormones or antibiotics during the last 100 days of the feeding period. We never feed meat by-products of any kind.
SideDish: I understand all of the burger stands at Rangers Ballpark in Arlington use your beef. I hear there are plans for a new, expanded concession area with tables and chairs that will feature more options.
Nolan Ryan: [Looks down at the ground, smiles, and shakes his head] Yes, they’re in the process of opening a new stand, a grill–a kind of destination type place with different products. I haven’t seen the final menu yet. I’ve got a lot on my plate.
Ryan’s beef is available at Kroger’s and other stores and restaurants in the Southwest. Here is more info on cuts and quality. Ryan’s new eatery at the Ballpark will debut on April 6th. I’m waiting for details from non-baseball PR types. (Photo courtesy of Nolan Ryan’s website.)
SURPRISE, Ariz.–Baseball’s spring training is certainly more about baseball than fine dining—at least it is in Surprise, Arizona. My baseball-writing friends have been scouring this area for a good meal for years and the other night they took me to a new find, Arrowhead Grill. It’s a steaks-seafood-cocktails kind of place about 30 minutes from Surprise. Surprisingly (sorry) the food was great—steaks are hand-cut and, like my complexion, dry-aged. The waitress, Gretchen, is the kind of server you want every night.
Perusing the menu, I was intrigued by the use of current buzzword, LOCAL. We were dining in the desert. Tumbleweed salad or coyote pot pie I could envision. But “Desert Sweet Shrimp” stopped me cold. The shrimp was described as “farm-raised and locally-grown in Gila Bend’s mineral-rich well water, drawn directly from the desert’s deep and ancient sea beds. This combination of well water and the warm, Arizona sun make for a sweeter-tasting shrimp.” Curious, I asked Gretchen. “Oh, we quit carrying it because it is too expensive,” she said. So we ate mediocre onion rings, nice steaks, delicious hominy grilled with bacon (pictured), and salad with dried dates, figs, and candied pistachios. The next morning I researched the shrimp. Here’s the website that claiming “The World’s Best Shrimp.” Am I the only one who thinks this is weird?1 Comment »
Get your fresh hot bagels and other New York style deli goodies starting tomorrow morning (Sunday) at 6AM. It’s all happening at the new Roasters’n Toasters opening in the old Ed’s Deli space at Preston and LBJ. 214-888-0300.7 Comments »
Another new restaurant, Faz Cuisine, has popped up in the OC. Here’s a quick take from a SideDisher:
Last night, a friend and I had dinner at Faz (Jefferson at Polk). We were both blown away. He had tilapia, which he said was cooked perfectly. My filet was excellent — but I’d go back just for the asparagus. It was that good. Best of all, it’s BYOB (with no corkage fee!). Since the wine was from home, we splurged on desserts — chocalate brownie sundae for him (really good), and sauteed bananas for me (really even better than the brownie). All in all, a great evening.
I believe this restaurant is in the old Cafe Francisco space that has housed several failed restaurants over the years. So, has anyone else had a taste of Faz yet?5 Comments »
Just had lunch at Scardello, and it was delicious. I ordered The Mountaineer—Beaufort, Raclette, and Swiss Gruyere on a toasted baguette. If you’re in the mood for something warm and melted, getcha some. (The side salad was a bit overdressed and a little skimpy, but I didn’t go for the salad. I went for cheese. And it was good.) See the full list of sandwiches here.