TG just informed me that popular author Sheila Lukins passed away yesterday. She was 66. The Silver Palate Cookbook written by Lukins and Julee Rosso in 1982 is a classic. I suggest we all pick one recipe and cook it in her honor. I love this one.6 Comments »
I am always looking for an opportunity to drink superb wine and meet passionate wine professionals. If a worthwhile charity is involved the process is so much tastier. Happily, an occasion for all just came through from Sigel’s for a tasting at their Greenville Ave location on September 10th with Boisset Family Estates:
Sigel’s and Boisset Family Estates (DeLoach Vineyards, Lyeth Estate and Oceana Riesling) are partnering with Feed the Children and The Central Dallas Food Bank to help alleviate hunger in Dallas by participating in Boisset’s “Fight Against Hunger” campaign. From July through December 2009, every bottle of wine from these wineries will supplement three meals for a family in need in the U.S. Sigel’s is featuring special pricing in our stores to encourage our customers to support these efforts.
Join us at Sigel’s – Greenville on Thursday, September 10th from 5-7:30pmas Jean Charles Boisset, president of Boisset Family Estates, will be on hand to lead us through a tasting of his current releases from Oceana, Lyeth and De Loach. As a special treat he will also lead a pre-sale tasting of his upcoming releases from the stellar 2007 Burgundy vintage – featuring wines from Domaine de la Vougeraie and Jean Claude Boisset Estate.
We encourage everyone who attends to please bring a donation of canned goods to augment the donations provided by Jean Charles. On September 11th we will orchestrate a food drop where Feed The Children brings a semi-truck of food and supplies to donate to local families in need selected by the Dallas Central Food Bank. At this event, we will be donating over 50,000 pounds of food to provide more than 200,000 meals via 2,000 food & care boxes for the families selected by the Central Dallas Food Bank.
Wines to be Tasted:
Domaine de la Vougeraie – Vougeot Blanc les Prieure 07; Gevrey Chambertin Evocelles 07;
Vougeotles Cras 07; Pommard 07
Jean Claude Boisset – Chassagne Montrachet 07; Pommard Chaponnieres 07;
Nuits St Georges Charbonnier 07; Savigny les Beaune 07
California Estates – Oceana Estate Riesling 07; De Loach Chardonnay 07; De Loach Chardonnay OFS 06
De Loach Pinot Noir Russian River 06; De Loach Pinot Noir California 07; Lyeth Meritage 06
Last week was a very slow news week. To spice things up, I played a few games like “Guess the Best Onion Rings Restaurant ” and “What is the Worst Meal You Ever Ate.” It was so fun that we spun off a game inside the game: “Uncle Nancy’s 67th Commenter.” If a person became the 67th commenter, they got a prize. Why 67? As my mom used to say, “Because.”
However, like in all games, somebody broke the rules. Chef Brian Luscher of The Grape posted 11 times straight to hit 67 and then expected to win. Obviously fame has gone to his (beat, beat) head. I scolded him in the thread. He feels so bad he offers this as an apology:
You wrote: “Luscher, out of the game. To the showers. Disqualified. Call Pat Sharpe and have her take you to Wingfield’s. Best Burger? Make onion rings like these and we’ll talk.”
Ouch. Please forgive my double espresso fueled bout of mid- Restaurant Week buffoon-ery. I hope I didn’t ruin your tea party. Here is what I propose to remain in the good graces of you and your constituency of SideDish Nationales;
1. I will make you those exact onion rings. [it's a secret how I will pull it off]
2. I am inviting you and your “Be the 67th Commenter” winners in for burgers and said onion rings.
3. I will provide 10 gift certificates for burgers at The Grape for the next ten commenters.
Yow. Zah. HERE ARE THE RULES. Over the next few weeks, I’ll post a question designed to attract a zillion comments. Each time a person becomes the 67th commenter, they will be eligible for special dinner at The Grape. [So far, we have three “Uncle Nancy’s 67th Commenter” winners: Sexy Jeff (Worst Meal), Brad (Onion rings), and George (Best Meal).]
To get warmed up, get goin’ on Luscher’s deal. The first ten commenters today get gift certificates to The Grape.45 Comments »
I hate to overburden you people with work and I normally wouldn’t post two SHTPG items in one day, but this gal is in deep doodoo. Her tear-stained e-mail just arrived. She is miserable, help her off the ledge.
O.M.G. you guys, I totally forgot my boyfriend’s birthday. He is the kindest, gentlest, most giving man in the world and he just had to remind me that today is his birthday. To make things worse, this weekend he heard me planning a birthday party for one of my friends and he even loaned me the money to buy my friend’s birthday present. I feel like Jethro Tull’s heel. I need to pull off a miracle. I’ll do anything. Can your SideDish readers help me?
Make her hurt, peeps. How could anyone be so selfish and unthoughtful?20 Comments »
This announcement comes from the copy and paste press release department:
Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch
DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!7 Comments »
My friend is looking for large soft pretzels. Salted. Hope someone knows of a good place. Looking to get them for a party at the end of September.
Go my resourceful Dishers. Bend over backwards to help. (Wonder if Empire Bakery would make them? Thanks to Green Grapics for the photo.)13 Comments »
JW Foster of the Pyramid Restaurant and Bar at the Fairmont Hotel won the title of Best Caesar in Dallas at the 18th annual Caesar Salad Competition presented by those wacky and wonderful folks at the AIWF. Why did JW win? “Because he made the best salad,” said attendee Lee Fuqua. “We didn’t eat any of the side dishes we just ate the salads and judged the salads.”
You see a few years ago, chefs that entered the competition began to add charming side dishes such as foie gras and lobster to their salad. Once the voting public had downed a glass or two of wine they were so happy to bite into a mass of protein, they would vote for the sexy protein and not the salad. A huge rift developed in the voting masses that flock to this annual event.
But it sounds like JW Foster wooed lettuce lovers back to a semi-straightforward Caesar with his version that, according to the Teegster, “consisted of Romaine hearts dressed with anchovies, Dijon mustard, garlic, egg yolks, Texas extra virgin olive oil, Worcestershire and Tabasco sauces, vinegar, lemon juice and lemon zest, Texas “parmesan” and Romano cheeses with rosemary brioche croutons.”
Daniel Nemec of Kirby’s Steak House took second place and Eric Dreyer of Fearing’s at the Ritz Carlton came in third. For the next year, FW Foster will reign over a peaceful Caesar Salad-lovin’ community.
[UPDATE: Craft, Capital Grille, Fearing's, Pappas Bros Steakhouse.]10 Comments »
I’m headed out to do a dining review with my BlackBerry tucked in a hidden spot. I’ll “Tweet and Eat.” See if you can guess my location. (DSideDish)7 Comments »
Yesterday I was in a mad dash and multi-tasking to the point of being dangerous on the road. On top of it all, it was 2:30 p.m. and I hadn’t eaten all day. Speeding down Spring Valley, I noticed a “Grand Opening…Jersey Mike’s” sign. “Oh goodie, good copy,” I thought as I screeched into the parking lot. And lunch.
I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.
But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”
I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.41 Comments »
Recently at the 2009 TexSom Conference at Las Colinas, Andrew Chalk shot this short video on Eroica, a interesting Riesling produced by Chateau Ste. Michelle in Washington State. Chateau Ste. Michelle has been a pioneer in Riesling production in the U.S. In this short clip, Andrew has an informative chinwag with Joel Butler, the winery’s director of education.
[UPDATE: Stephan Pyles, The Grape, Vending Machine at Work.]7 Comments »
As noted, the top sommeliers in Texas converged in Dallas at the Four Seasons a few weeks ago. The best sommelier in Texas was tested and selected, and public and trade seminars were held for over 200 attendees.
One session in particular opened my eyes to flavors that I was familiar with, but hadn’t ever really taken the time to get to know. Master Sommelier Keith Goldston led a Sunday morning session explaining the origin, nuances and uniqueness of sake, with its Korean roots, and unchanging Japanese production, and almost ceremonial enjoyment.
Sake, known as Nihonshu in Japan, is as important to the Japanese culture as Bordeaux and Burgundy are to the French.
The members of the American Institute of Wine and Food’s DFW Chapter have been doing a lot of eating lately. They had to, in order to find who had the best wine and food pairings at restaurants participating in KRLD Restaurant Week (17–23).
The winning chef and somm get a week’s stay at the Culinary Institute of America’s Greystone Campus in Cali.
Here’s a hint: the winning restaurant served a grilled Texas peach salad with a Brazos brie crouton.
Jump for the winners.4 Comments »
Come on, admit it. You said you didn’t love, love, love John Tesar but deep down inside, I know you did. Well, if you are willing to drive to The Woodlands, starting next Tuesday (Sept. 1) you can see him at Tesar’s, A Modern Steak & Seafood. Deets below. Continue reading "How Bad Do You Miss Chef John Tesar?"4 Comments »
I love onion rings. I love them big and tall. I love them greasy and small. Recently I ordered onion rings at a restaurant in Dallas and I was shocked—these are the best rings I’ve had in Dallas in a long time. Since Restaurant Week basically kills the food news biz, let’s play another game today: Can you guess where these onion rings were cooked? Go. Somebody will win something.
WINNER WINNER CHICKEN DINNER:
GJ86 Comments »
We hope to start an occasional feature here on SideDish in which one of us adventurous eaters endeavors to discuss a restaurant experience with either some dinner companions or a couple of Dishers who might have expertise in the area.
For the first installment of SideDish TableTalk, I knew just where to go to round up a couple of fellow Chosen People to talk about Zinsky’s Delicatessen. What follows is the transcript of that conversation (or, if you prefer, complaint fest). We all seem to like Zinsky’s very much, but that doesn’t stop myself, “The Pastrami Kid,” and “Harry” from finding something to kvetch about. Below we discuss important Deli issues such as the one-handed sandwich, kasha knishes, and bagels. You don’t have to be Jewish to appreciate this, but it helps.24 Comments »
[UPDATE: Steve Field's, Al Biernat's, Fearing's]16 Comments »
Yes, somehow I am still getting invited to media lunches. And when there’s free food, I say, “bring it.” The latest one up is the oft-discussed Bailey’s Prime Plus Park Lane. The restaurant is enormous (12,000 square-feet). It is opening in September. It’s interior is different than the other location because it is more “female friendly,” explained Ed Bailey, who was in the house today when I was there. The colors are black, white, gold, and red, and there are trees in the middle of the dining room that have real leaves and branches but not real trunks. Yep, wrap your head around that. Or, just jump for pics of the food.13 Comments »