D

Oklahoma Red vs. Texas Orange

If  you are a die hard Texas fan, or think the Sooners can do no wrong, start your morning showing your UT or OU pride via your cocktail.  Two of breakfast’s favorite libations will get you in the game day spirit.  Here are a few ideas to spike up your morning prior to kick off. (more…)

What I’m Drinking Now: Del Rio

The Southern Part of Oregon is an amazing part of the country.  Provence like climate conditions, nestled in the heart of a very organic, sustainable, local oriented part of the US. 

Within this region the Del Rio Vineyard grows great grapes, creating intense, earthy, spicy and hearty Syrah and Viognier, much like those produced in the Rhone region of France, as well as Merlot, Cabernet Sauvignon and Sauvignon Blanc. 

The Del Rio vineyard produces quality Del Rio wine, and sells what they don’t use to some of the best wineries in the state.  Here are a few ideas if you are in the mood for a tasty red, perfect for sipping on our fast approaching fall nights.  Try them with Rouge Creamery  award winning Rouge River Blue Cheese, or their Rosemary Cheddar to have a full Oregon experience.

Rockblock Del Rio Syrah:  Willamette’s Domain Serene winery creates Rockblock wine for their non-estate varietals, and named to emphasize the difficult terrain and growing conditions they look for to create their distinct Syrahs.  This one is a consistent favorite.  Smoky and spicy filled with Bing cherry, chocolate, leather and plum jam flavors, and quite satisfying with a Manchego, Prosciutto, Arugula and fig panini.  (more…)

Kim McPherson on the 2009 Texas Wine Grape Harvest

Alfonso Cevola has a short video of nice guy and wine maker, Kim McPherson.

Somebody Help This Poor Girl: Great Tamales in Dallas

Some people are already planning their holiday parties and are looking for great tamales by the dozen in Dallas. Giddy-up.

Downtown Dallas: Where Should We Eat Lunch Today?

By now, you’ve probably heard that D World Headquarters® has moved downtown. Specifically, we’re at the corner of St. Paul Street and Ross Avenue, across from the DMA. Yes, it’s a nice location. (Whaddup, Stephan Pyles!) You also know that we’re a hungry crew. We like to eat. A lot. Earlier this week, I asked our Facebook fans for downtown dining/drinking recommendations. (What’s that? You’re not one of our Facebook friends yet? We’d love to have you join. [Subtle hint] ) Our FB family provided many great dining options, and, for those working downtown, I thought I’d share the wealth after the jump. You might discover a new favorite. SideDishers, we’d love to hear from you too. Give us your fave downtown lunch spot in the comments. Our stomachs will appreciate it.

(more…)

Update on Screen Door: Chef David McMillan

Chef David McMillan has nothing to whine about. He’s happy to be the new chef at Screen Door.

It’s been a busy few days for chef David McMillan. He and Mico Rodiguez are in full gear at Screen Door. I finally caught up with him last night.

NN: How is it going?
DM: Things are good. We moved in this week. It’s going to be interesting. This place has  never done what its supposed to do.

NN: What are you initial challenges?
DM: The higher end [of the restaurant business] is tough and we are going to reposition it. The lobster was I think $80, now the lobster is $45. It’s a cute space but it is not functional from a service perspective. It’s a space that needs to be taken in another direction to survive.

NN: Well, Mico certainly knows a lot about finishing out a space.
DM: Mico and I are having a good time. We are both caustic and with a sense of humor. We’ll won’t shut down but will  be doing construction on the inside. We’ll probably be opening up the green waving partitions and the sitting area with the tree stumps. We want to start including the younger generation while still keeping the concept Southern. We’re not going small plates, but we want to be more usable in the bar area and bring down the price point. Need to straddle old customers and a build new [customer base].

NN: What about the current staff?
DM: Well, Rick Stein is a great guy and he will be leaving but we would love to work with him again. Fitz [chef Fitzgerald Dodd] is staying through next weekend. Tami the sous chef is going to open Tillman’s in FT worth. Erica, the pastry chef is staying. Fitz has been through a lot. He has been through the mental, only confusing time, of [original owner] Scott Jones. He [Jones], still has sweat equity but he has been gone for a long time.

NN: Well, the timing is certainly good with the opening of the Arts District.
DM: Our timing and the arts center opening couldn’t be better.  And our wine list is doing great. Jeff [sommelier] is doing good. We are starting to see the $150 mark moving.  It’s fun place to work.

Fall Cooking Classes at the Dallas Farmers Market

The American Institute of Wine & Food and the Dallas Farmers Market Friends have released the schedule for the 16th year of  cooking classes at the Dallas Farmers Market. The classes feature local chefs and begins on Saturday, October 24th.  Classes are held every Saturday from 11:30am until 1:00pm. This season will feature Samir Dhurandhar (Nick & Sam’s), Tiffany Derry (Go Fish Ocean Club), Garreth Dickey (Hibiscus), Tre Wilcox (Loft 610), and Anthony Bombaci (Nana). Jump for details. (more…)