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Thanks to SideDish Readers, Matches in Restaurants are Making a Comeback!

Yow. Zah. Remember last week when we reminisced about free matches in Dallas restaurants? Today, Kirk sends this link to a feature story in the New York Times.   Next Monday I will have more photos of old Dallas matches. Continue on, dear trendsetters. And say thanks to Kirk for sharing.

Posting Reader Complaints: Good Idea or Bad Idea?

Yesterday I posted a Disher’s complaint about Zorba’s. Several commenters disagreed with the anonymous complainant and the owner, Pavlos Guiatas, posted a rebuttal. I thought, in the end, it was a discussion that provoked interest in Zorba’s.

I hate to say that I’m smart, but I receive a lot of e-mails from people trying to cyber-bash a restaurant. Usually I can tell if the note comes from someone on the inside or a disgruntled employee—they tend to know too much and the note is usually a personal attack and not a general complaint about an experience.

So, I ask you. I view this space as an open forum for discussion. Do I post anonymous complaints? Do I e-mail them back and say “I will post your complaint if you give me your real name?” Or do I hit delete? It’s your space. Define it.

Restaurant Bits and Bites

From the copy and paste press release department.

Hi Nancy. Would it surprise you to know that if we all ate out just one more time a week, we’d pump $118 million [ed. note: billion] back into the economy over the course of a year?  We learned that, and a lot of other surprising info about the connection between the restaurant industry and the overall economy – which led our agency down the path of creating a video that we’re just crazy enough to think might encourage a few folks to change their perspective on eating out. We’re calling it Eat Out for a Change.  Here’s a link to the video.

Côtes du Coeur Society. The Trinity River Chef Showdown on Thursday, October 29 6:30 – 9:00 PM at the Milestone Culinary Arts (4531 McKinney Avenue) Join us for great food, wine and a friendly cooking competition between the celebrated Chefs of Dallas and Tarrant Counties! Featuring Chef Richard Chamberlain as Master of Ceremonies and a surprise panel of judges. Chefs of Dallas: David McMillan and George Brown vs. Chefs Tarrant: Brian Olenjack and Jon Bonnell. Wine generously provided by Grailey’s Fine Wine benefiting the American Heart Association. Here is a link to tickets and more information.

Fish City Grill. Did you know that October 25th is National Pasta Day? To honor that delicious, versatile dish, and to help out our local food banks during a time when the depressed economy has greatly affected their donations, Fish City Grill is partnering with the North Texas and Tarrant County Food Banks to give back to the community in celebration of National Pasta Day! October 25th through October 31st, at participating Fish City Grills and Half Shells locations, customers bringing in a donation of mac & cheese, pasta, or pasta sauce will receive $3.00 off of their purchase of the new Shrimp Mac ‘n Cheese or any of the new Hearty Item Menu offerings. So while helping to fill local food bank pantries, participants can fill their bellies at the same time!

Stone Crabs at TJ’s. Sweet, Succulent Claws Avail Every Weekend In Season. Florida Stone Crab Claws are one of the most delicious treats from the sea. The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup). SUPPLIES ARE LIMITED Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.) Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season. 214-691-2369.

The Cultured Cup in The Plaza at Preston will be featuring work from local potter Ginny Marsh.  Ginny specializes in handmade Wabi Sabi style pottery, a form of pottery that draws from the traditions of the Japanese tea ceremony.  They will be demonstrating how to make matcha (Japanese powdered green tea used in the Japanese tea ceremony) in some of her bowls and she will be available to talk about the process of making them and present them in beautiful wood boxes. Saturday and Sunday (Oct. 24-25) from 1-5 p.m.

Gordon Biersch Brewery Restaurant. Set to open its doors to the second Texas location on November 9 at Park Lane and Central Expressway – 8060 Park Lane Suite 125 Dallas, TX 75231. The restaurant will feature an on-site brewery that adheres to the 500-year old German purity law Reinheitsgebot (Rine-HEIGHTS-ge-boat), which states that beers are made from only four ingredients—barley, hops, water and yeast.  Gordon Biersch will offer the definitive culinary experience with its universally inspired, but uniquely American, menu and award winning signature, hand-crafted beers.  A patron can enjoy a Märzen Barbecue Burger while sipping a crisp lager that has been brewed on site or engage in a cocktail from the full service bar while noshing on a Grilled Chilean Sea Bass. Jump for more.

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Stephan Pyles Announces Holiday Cooking Classes in Dallas

Make your reservations now for the Modern Thanksgiving and Holiday Entertaining Cooking Classes taught by Chef Stephan Pyles, a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine. During each class, Chef Pyles will share his personal insights and experience on fall and holiday entertaining. Demonstrations will include a four-course meal or holiday buffet with matching wines or beverages.  Participants will also learn recipe techniques from the restaurant, as well as those inspired by his travel experiences. Classes will take place in the restaurant’s private dining room, where dividing walls open to a state-of-the-art kitchen for demonstrations.
Modern Thanksgiving – Saturday, November 21, 2009 from 11 a.m. to 2 p.m.
Holiday Entertaining – Saturday, December 12, 2009 from 11 a.m. to 2 p.m.
Classes are $95 each. Space is limited, please contact Randall McGehee, 214.999.1229 x112, rmcgehee@stephanpyles.com