Here are some ways to save money and enjoy fine wine at the same time:
*The Oceanaire Seafood Room is partnering with wineries offering a bottle of red wine and a bottle of white wine priced at just $20.10 every day. Starting May 18th, execchef Chad Kelley will also be serving their reasonably priced Bar Delicacies menu (crab cake sliders, spicy tuna tartar) all evening long.
*Times Ten Cellars has teamed up with East Dallas neighbor The Grape. Now you can nibble on Chef Luscher’s rotating selection of cheeses, imported charcuterie, homemade pate, and terrines paired with wine from Times Ten.
*Cork , the premier full-service retail store in West Village, has announced their June wine tasting schedule. First up: Riedel Tasting, June 11. A Riedel rep will explain why wine is better enjoyed with the right glassware. Each guest receives a set of Riedel Vinum wine glasses. Check web for deets.2 Comments »
This week’s list of wine dinners includes a pre-James Beard House dinner at Dali, a Rahr Beer Dinner at Olenjack’s Grille, a “Green” Wine Dinner at Tramontana, Rosewood Mansion on Turtle Creek, and the wines of Miner Family Vineyards at Maguire’s.2 Comments »
Chef Hung of Kenichi is one persnickety dude. No disrespect, I mean the guy didn’t get to be a Level II sake sommelier for slinging hot futsuu. Next Tuesday evening, Chef Hung and the Kenichi staff of chefs are designing a modern take on Kaiseki, the traditional, regimented, and highly ritualized formal meal served to nobles, emperors, and wealthy elite. (Hi, Tony B!) Chef Hung has handpicked exotic and rare sakes to pair with the nine-course meal. Today, he spills the sake list:
The saké lineup for Tuesday is about ready and kicks 尻〔的.
Daishichi Minowamon “The Gate” Junmai Daiginjo from Fukushima – unique and very rare “kimoto” style daiginjo
Kamoizumi “Summer Snow” Nigori Junmai Ginjo unpasteurized from Hiroshima
Watari Bune “55″ Junmai Ginjo – a superstar saké from Ibakari, a Kenichi staff favorite
Ama no to “Time of Reflection” Junmai Daiginjo from Akita – a superb entry from Akita
The gist is: these sakés all come from the top 4% of sakés worldwide. I’ve assembled saké to represent different regionalities and different styles. These will hopefully be pleasing to new drinkers but their finesse will challenge even the most experienced connoisseur.
So here is the deal—we know you don’t love saké. Yet. This is your chance to taste the very best at a very low cost. If you ordered these sakés alone, you would pay more than the price of the SideDish Supper Club Dinner. And we’ve thrown in roaming Geisha girls, live Japanese music, and, drum roll please, free ($8) valet parking. We have 10 spaces left. Live a little, learn a lot.6 Comments »
Attention restaurateurs and entrepreneurs, Dallas needs this YESTERDAY . How can we pull this off? Mr. Stephan Pyles and Vijay Sahu, I’m talking to you.
Take Samar, your soon-to-open-restaurant, and put some of it on the road. Dishers, the petition starts here.
Thanks to my newest bestest friend, Greg Janda at NBCdfw, here’s a look inside. Sambuca 360 is scheduled to open in July.4 Comments »
Oh, I love happy endings. (Watch it.) Remember the Sigel’s sign saga? According to Jasper Russo at Sigel’s, the sign will shine again soon.
Last night the Addison City Council agreed to allow us to install our historic 1950s neon sign at the Sigel’s-Addison location (15003 Inwood Road). The sign is being refurbished and will be set in place sometime next month. We look forward to continuing to have this significant piece of Sigel’s history on display for our customers to enjoy. We will alert everyone when we have a final date for the installation. We are planning a lighting ceremony and 1950s themed sale. Details as they are finalized.
Champagne? Yes, Jasper, I can taste it already.6 Comments »
La Calle Doce Re-opened last night. NBC was there. I like the blue floors. What ever happened on the Oscar Sanchez case?
Don’t have a ticket to the big game tonight or a flat sceen TV? You don’t have to be a total loser–you can sit on a bar stool about a hundred yards from the AAC action at Victory Tavern. (I really should consider writing for an ad agency. Where does this come from?) Quick rationalization: cheap beer. Starting at 5 pm, Victory Tavern will feature $2 Bud Light drafts, $3 craft drafts, and $2 domestic bottles along with ancho BBQ-glazed meatloaf and aged cheddar mashed potatoes ($5), Tavern burgers ($6), and Yukon chips ($2). Laura, Spider Monkey? They are calling your names.9 Comments »
I am going to be a team player here—I am proud to support The Texas Depart of Agriculture’s GO Texan program and all of our local, regional, and state producers. Therefore, I will post this video, excuse me WineCast, from GO TEXAN. The clip features host Tanji “Head Bobbin” Patton and Pat Brennan, of Brennan Vineyard’s in Commanche, Texas. Tanji, can you say Blanc du Bois? I like the way you say Blanc du Bois. And Egg McMuffin (greatest evah!).2 Comments »
This just in from Deep Goatfish, my source who swims near the top of the national seafood business:
I just wanted to give you some info on Wild Salmon this season. We in the fish business call Copper River Salmon, Stupid River Salmon. Way over priced, especially with what will immediately follow.
This year’s class of king and sockeye salmon is strong and the winter melt off in the rivers is high, this should lead to good supply on fish throughout. Even though quotas have been set a little lower in 2009 than previous years, given the numbers, fisheries biologists think this could be one of the top ten harvests of the last century.
This coupled with a weaker yen and all-around global economic slump should give relief to the prices seen for the last few years.
I’m still for organizing a blind tasting. If you are interested in participating, shoot me an e-mail.4 Comments »
Why is this news on SideDish? Because it came from Amy S. and Kuempel is the head of the house committee considering the “Dewhurst Bill.” Kuempel was found in the Capitol without a pulse but was revived and was transported to the hospital breathing on his own.