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Teresa Gubbins Reveals Tre Wilcox’s New Job: Loft 610

The Gubster has the scoop: Tre Wilcox is the new execuchef at Loft 610.

UPDATE: Tre says he will start on October 6th.

Restaurant for Sale in Dallas

Occasionally I peruse the commercial real estate listings for restaurants on the market. Today, Disher “TLS”, points us to this site.

Well established 18+ years, diner for sale in Dallas, located in a popular shopping district. Open 6 days a week Monday thru Friday 6am to 8pm Saturday 6am to 3pm Sunday closed. We serve breakfast, lunch & dinner that has been written up in such periodicals as: “D magazine, Dallas Morning News, Chanel 5 news, The Observer, and many other smaller publications” for being a great place to come and get some down home cooking food. We seat 160, and many times are at capacity with a line out the door. Staff is kind and courteous, and many have been here since the opening of the store 18 years ago creating many regular customers. Owner is wanting to move closer to his family who live too far away for a commute.

Oh time consuming guessing games. Love them. Let’s see, opened in September of 1991…I’d say the “kind staff” alone is worth $800,000.

Secret Supper in Dallas: Food Creates Community

Y’all remember chef Jordan Swim, the chef behind the underground dinners? Well, he is back with another offering—this one will take place on October 17th at 7:00 p.m. The four-course menu is “fall-inspired and is $50 per person. Details here.

Best Chocolate Cake in Dallas? Take Two

Dishers, you failed to guess the origin of the chocolate cake in the picture. You want a clue? I have a prize burning a hole in my pocket. Lemme see: look at the picture, not the cake.

The Munson Wine Trail: Homestead Winery, Making Sherry in North Texas

In the video above, Gabe Parker, owner of Homestead Winery, discusses the winery’s La Bodega de Mitchell sherry with Andrew Chalk. Below, is Chalk’s report on the sherry production at Homestead Winery.

Every now and again, you discover a really memorable wine. It usually happens when you least expect it. Such was the case on Labor Day when I decided to spend the day traveling the Munson Wine Trail and started at Homestead Winery in Ivanhoe. The visit started typically enough. We were taken through the range of Homestead wines from dry whites to, reds, to sweet wines. The surprise came right at the end when owner Gabe Parker said, “Have you tried our sherry?” That caught my attention. Outside its traditional home in Spain,  a wine labeled ‘sherry’ is usually a bad wine cut with cheap brandy to mask its ‘unsaleability’ (Ed. note: new word, Kirk.).

Gabe was insistent and thrust a glass of a pale brown liquid into my hand. It was the right color for an Oloroso sherry certainly, but that is the easiest characteristic of a wine to replicate (just play around with the Deputy Dawg  Chemistry Set for a bit). I smelled it and discovered a nutty, slightly orangey nose of genuine Oloroso sherry. One sip and the caramel and earthy flavors of sherry wrapped in complex patterns around my tongue. There is a hint in the nose and the mouth of the spirit used in fortification. This wine is definitely sweet, but not cloying. How can they do this, I wonder, without the sine qua non of sherry production, the solera? (more…)

I Want to Eat Spain in Spain

Chef Gina Stipo teaches Eric and A.W. how to make biscotti.

Almost two years ago, I took a group of friends to Italy to learn how to cook Italian food at Ecco La Cucina just outside of Siena. Yes, we learned how to cook, but, more importantly, we learned how to eat. We traveled to small pig farms, saffron fields, and other artisanal businesses. We all went into shock when we came back to Dallas and tried to find real Tuscan food. (Thus the inspiration for the menu of the SideDish Supper Club on Thursday. Join us!)

Anywhoo, now we want to eat our way across Spain. I’ve spent time in Barcelona but nowhere else. Anyone out there care to suggest an eating itinerary? Kent Rathbun took a group last spring and I looked at his itinerary, but I’d prefer to mix in smaller producers and restaurants with the obvious big deal spots. (Has anyone tried Rathbun’s new Spanish menu at Abacus?) Today is deadline day at the magazine, so you can expect me to be here on the blog doing what I do best.  And looking back at our Italy pictures. And planning another escape.

SideDish Supper Club Set for Thursday at Nonna in Dallas

We still have six seats left for the 6:00 p.m. seating of the SideDish Supper Club this Thursday at Nonna. In case you missed the earlier announcement and details of the festivities, you can read them here. We will be celebrating the flavors of Tuscany on the plate and in the glass— chef Julian Barsotti will be in the kitchen creating a wonderful menu of Tuscan delicacies, Italian wine guy Alfonso Cevola will be on the floor pouring and talking about Tuscan wine, and I will be roaming about doing very little. It will be a meal to remember. Call now. 214-521-1800.