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 »