Two of my Deep Goats in the food biz are telling me that the ink in drying on a deal between Next Food Network Star runner-up Lisa Garza and CBS. My niece is going to her cooking camp next month. Perhaps she’ll get the poop on the scoop. Way to go, Lisa.5 Comments »
New Ben & Jerry’s scoop shops are open at the Eldorado Plaza in McKinney and Shops at Highland Village. To help celebrate the shops and all things ice cream, all three local Ben & Jerry’s (Plano, McKinney and Highland Village) spots are offering a “Buy One Get One Free Sundaes on Mondays.” The “We Wish it Were Monday” promo will run all summer through the end of August. (Vermonster Sundae not included.) On the lighter side, Ben & Jerry’s also offers a new line of smoothies that are all under 250 calories.6 Comments »
Funky D Magazine art boy David Radabaugh sends a link to this site that features fancy food created from familiar fast food meals. No recipes have been changed: It’s an extreme makeover for food.
Tuesday, Jim “Sevy” Severson and I met Scott Swicker, a fisherman in Gloucester, Mass. His boat, the Aaron and Alexa, was full of fish he’d just pulled in from the Georges Bank region of the Gulf of Maine. One species was the wolfish (wolf fish, wolffish, ocean cat, lupe de mer). Sevy likes wolfish—the unsightly sucker feeds on clams and lobsters and once you get past his ugly mug, the meat is, like me, sweet and flaky. Sevy decided to feature the wolfish as a special on Thursday at Sevy’s Grill.
We watched as the boat was unloaded and the catch was weighed and processed through the Steve Connolly Seafood Company in Gloucester, MA. The next morning we were in Connolly’s packing plant in Boston when the wolfish arrived. Sevy was standing over the box as his order was packed. We followed the box out to the dock where it was loaded into a refrigerated truck and whisked away to the airport. I hopped on another flight and got back in time to head over to Sevy’s where chef Michael “Buzzy” Zeve was waiting with the wolfish in a pan.
By 8:00 p.m. last night, our table of six was feasting on wolfish. It’s not gorgeous on the plate either, but the meaty fish is simply prepared and a delight. Here is how Buzzy cooked it:
I season with sea salt and course brown pepper and pan sear it in olive oil on the presentation side for about a minute and a half. Then I flip it over and finish it off in the oven for about 5 minutes. I served it on top of orzo folded with a puree of basil and reduced cream. I surround it with a roasted red pepper beurre blanc. It’s all pretty straightforward.
The preparation and presentation may be simple and straightforward, but how the fish gets from the ocean to your plate in Dallas is quite the opposite. And despite being landlocked, Dallas is a market that receives some of the freshest seafood in the country. Thanks to our central location, fresh fish from the Gulf of Maine hits Dallas well before the west coast.3 Comments »
Recently I dined at Café on the Green in the Four Seasons Las Colinas. The dining room is lovely and Master Sommelier James Tidwell’s wine list is fun and affordable. It’s a hotel and we were there on a weekday night so most of the diners were out-of-towners. Chef Katie Natale’s menu is short but varied—New American-ish dishes such as crab cakes, Texas quail, and braised veal cheek. As much as I was tempted to try the veal, I decided to go with what I thought most travelers would pick—Chicken Natale. After all, their impressions of Dallas cuisine is an important part of presenting the Dallas area flavor profile to the rest of the world. Anywhoo, here is my review
Update: This morning I received an e-mail from the restless Mr. Tidwell:
At least one thing has changed since your visit. Every once in a while, I need to find addition creative outlets. So, last week I decided to rewrite the wine list. I added a few selections, but mostly I added commentary. My own. Sometimes a bit cheeky. The servers and guests have loved it. Hope it provides you with some happy reading.
The new wine list at Café on the Green is below the jumperoo. Continue reading "Restaurant Review: Café On The Green"2 Comments »