Janice Provost, chef/owner of Parigi Restaurant on Oak Lawn, just returned from a Parisian holiday, where surely she discovered a few new ideas for summertime recipes. While away she sent an email about her adventure in a Le Cordon Bleu cooking class.
For all of us wanna be cooks with Top Chef dreams in our head, I found this encouraging and inspiring from her eloquent instructor, along with Janice’s adherence to the advice:
Chef said it all…you cook with your senses. You cook with your sense of timing; you cook with love; with touch, smell, hearing, and taste. There are no timers in this kitchen; you just learn it and you know. Allo? C’est perfect!
I loved him from that moment on.
It is true. You know when you know, and when you know, it is a gift.
My monk fish was smaller than everyone else’s. So, I pulled mine out about 7 minutes before everyone else. No one told me to, I just knew. Our translator just looked at me, surely figuring our instructor would correct me…. However, I knew with residual heat that my monk was listo, and I was so correcto.
Chef complimented me on the removal, and told everyone else that the timing was based on the above mentioned criteria.
Fantastique Janice! Can’t wait to see what dishes, filled with love, pop up on your menu.2 Comments »
The first annual Dallas Wine Trail occurred last Saturday at Times Ten Cellars in Lakewood, with Calais Winery, Inwood Estates Vineyards and Fuqua Winery participating in the event to celebrate wine making in Dallas…yes Dallas. Over 200 people stopped by the event tasting three selections from each of the wineries, along with complimentary pizza from Il Cane Rosso. Each owner was on hand pouring their specialties, discussing their passion for the grape, and their commitment to making wine in Dallas…yes, Dallas.
Texas has over 170 wineries throughout the state, with more popping up every day. I hate to admit that I thought Texas wine was still in a development stage, so it was a pleasure to taste some of the award winning wine being made right in our backyard. Follow the jump for more on the wineries.4 Comments »
This morning I called Willy Warner, the national sales manager and corporate executive chef at Steve Connolly Seafood Company in Boston. Willy spends a lot of time in Dallas working with our local chefs and educating them on seafood. Armed with a lengthy list of questions about salmon, I started firing away. When we got to the complicated marine biology stuff, Willy handed me off to Robert Chandler, Connolly’s senior buyer and Boston plant manager. Chandler also has a degree in marine biology. Below is a Q&A with the folks from Connolly. Most of the questions are copied and pasted from reader’s comments and questions. Here goes.35 Comments »
First of all, can anyone believe it’s June? But whatever. I like free–and Potbelly Sandwiches is giving away Zapp’s potato chips at most locations between 11 am-2 pm on Wednesday, June 3. Why? Because it’s a promotion, silly. Apparently Potbelly searched far and wide for the perfect potato match to its sandwich goodness. So there you have it.1 Comment »
On May 22, Eater NY reported on John Tesar’s departure from Fishtail. Later in the day, they ran one of the comments below the post as a “Comment of the Day.” The quote, a smear job on Fishtail’s David Burke, was written by a blogger who signed in as John Tesar. No biggie until The Village Voice picked up the quote and ran with it as an actual Tesar comment.(second graph) Yow. Zah.
I’ve heard many a tale about Mr. Tesar’s spicy language. (I’m not throwing any stones here.) Today the Village Voice has an interview with the chef John Tesar, who denies being the blogger John Tesar.
I’ll say one thing—no matter where or how he goes, Tesar’s always in a cloud of smoke. Like Pigpen in Peanuts.2 Comments »
Our spirited and spontaneous Jammin’ With Wild Salmon Blind Taste Testing has sparked some brilliant conversation. I wish I could say here, but it’s on DallasFood.org. While the tasting wasn’t the most scientific—we set out to just see if we could pick Copper River salmon out of the pack—we have touched off a great debate on salmon. I have a call in to a seafood expert and have a list of questions. Would love to have yours answered at the same time. Hit it.
UPDATE: Well, I’ve just spent the last two and a half hours researching and writing a report. As I copied the document and just as I was ready to paste it into the blog format, my computer crashed. The whole interview is lost in cyber space. Excuse me for a few hours.5 Comments »
Crush Wine Shop on Knox Street pours some nice fruit of the vine this weekend. On Friday, sip some bubbly from Champagne Ayala 6:30-8:30 pm. The only French champagne house with Latin roots, Ayala’s Cuvée Rosé Nature was named Wine of the Year in 2008 by Champagne expert Ed McCarthy. On Saturday, Crush samples the big Zins from Cline Cellars. I’ve always been a fan of these affordable fruit bombs. In addition to two Zins, Crush will pour Cline’s Viognier, Mourvedre (another fave), and Cashmere blend. The Cline tasting is $15. Ayala’s is free.3 Comments »