I like maps and I’m glad an eagle-eyed reader named Kirk likes maps too. Kirk sent me this map. It’s the Columbia River. I referred to the Columbia River in an earlier post about salmon. I mistakenly said our next batch of king salmon was coming from the Columbia River in Alaska. Maybe there is a Columbia River in Alaska and perhaps there is a salmon or two swimming around or up it, but the salmon available in markets now comes from the river you see to the left. Thanks, Kirk. I will now go jump in a lake.6 Comments »
I love soft shell crab. When I was growing up, my family and I would spend a week in the Florida Panhandle every summer, and I’d eat soft shell crab every chance I got. Some people are turned off by the idea of eating the whole thing, shell and all. And that’s a tragedy, because they’ll never have the pleasure of eating this sammy from Parigi. The crab was cooked perfectly–well-seasoned, with just the right crunch. But the bread is what makes a good sandwich great, and that is so true here: the bun was soft and buttery, not to thick, and reminiscent of the pan de yema at La Duni. Roasted potatoes–not too many, mind you–had a punch of heat. Get this dish while you can.3 Comments »
With Copper River salmon-gate in our rear view mirror, it is time to look forward to the next shipment of wild king salmon from Alaska—those pesky fish from the mighty Columbia River, Spring King or “Springers” as they call them in the biz. Jon Alexis of TJ’s Seafood Market has recovered from the Copper River ordeal, and is now giving the survivors of Jammin’ With Wild Salmon and SideDish readers first notice. Fresh from electroshock therapy, Mr. Jon Alexis.
2 Comments »
Hey Salmon Tasting Gang-
D Magazine Tasting Winner “Copper River King” season is over. But every door that closes opens another one (or whatever the saying is.) Tomorrow we’ll get Columbia River Salmon . Here’s the story: Continue reading "Columbia River King Salmon is Here"
Owner/Wine Maker Dan Gatlin of Inwood Estates Vineyards and Winery, located just outside of downtown Dallas, will be at the new Whole Foods in Lakewood tomorrow , June 20th, for a tasting and bottle signing event from Noon-3pm. Inwood Estates is known for making award winning Spanish style wine, including a white blend made with the Spanish Palomino grape, along with their flagship wine, a Tempranillo-Cabernet Sauvignon blend. It’s an ideal opportunity to support one of our local wineries, and pick up a last minute gift for Dad.3 Comments »
Somebody tell Carolina Galvan-Rodriguez that we are in a down economy—she is opening four new restaurants before August 4th. Wednesday night she debuted Carolina’s Mexican Cuisine in North Dallas. (I’d show you the pictures we took, but I can’t find the photographer. Nice work, Dude.)
Minutes ago, I learned that the second location of Carolina’s (at 75 and Parker in Plano) will open Friday, June 26th. Then, in late July, the former wife of MCrowd founder Mico Rodiguez, will open her first location of Taco Mundo at Preston Royal and a second location on August 4th. The location of the second Taco Mundo must be top secret—it wasn’t in the press release. Neither was the menu. Go. Eat. Report.12 Comments »
P.S. Speaking of Father’s Day brunch, just got a message in my in box from Go Fish and Dallas Fish Market. Both restaurants are offering 25% off brunch this Sunday. Dallas Fish Market is $35 per person; Go Fish’s brunch menu is à la carte. Both have kids’ menus.1 Comment »
Gala Films, a Canadian production company, is producing a new documentary TV series to air on the Oprah Winfrey Network here in the states and in Canada this summer. It’s called My Last 24 and it focuses on people who are following their dreams despite the challenges.
They are looking for a restaurant that is opening in July. They want an owner who doesn’t have previous restaurant ownership experience. They’d love someone that is coming at this from a totally different career but they would also consider a waiter or someone who worked in the kitchen and then decided to open their own place. They are willing to film anywhere in Texas if they find the right story. They will film the week leading up to the opening and then the opening event.
Is it you? Then contact Stacy at Gala Films (Mylast24@gmail.com). Here’s a look at what they are about.
Yes, Five Sixty by Wolfgang Puck is a gimmicky tourist trap. However, the food is vintage ’80s Asian Fusion at its finest.
Hit me with your best shot.5 Comments »
On May 1st, I started making a batch of wine with Vintner’s Cellar’s owner Larry McDowell. During our first meeting, I chose to make Viognier and we started the project by mixing the juice of the grapes with yeast.
Two weeks later, I returned to rack the wine–separating wine from its sediment, or lees, and transferring my creation into another glass container using a plastic siphon.
Wednesday, I headed up to Plano to get down and dirty with my wine—we added all kinds of nasty sounding chemicals to degass the plonk, I mean wine. You see, when yeast converts the sugar to alcohol, carbon dioxide is a naturally occurring byproduct. So we opened little packets of potassium sorbate, metabisulphite de potassium, and Isinglass and added them to the fermented juice to kill the remaining yeast and help the solids sink to the bottom.
We stirred the mixture until it looked like cloudy unfiltered apple juice and then recapped. In two weeks, I’ll returned to taste, tweak, and bottle my wine. If you’d like to follow along with pictures, they’re below. Chin-chin.
|Science Project: Making Viognier, Stage 3|