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Kenichi to Host a Saké Dinner

If you missed the SideDish Supper Club that took place at Kenichi last May, you only have to wait until November 11 to experience another exceptional sake dinner. This time, chef Hung Nguyen and staff are putting together an “unprecedented in Texas” dinner and focusing on nama, or unpasteurized, saké. The dinner menu will revolve around seasonal, and, in some cases, local ingredients. Some of the sakes will make their Texas debut. One, an aged nama genshu, is unpasteurized and undiluted (almost 19% alcohol, “cask strength”). It is rested for 2 years and, according to chef Hung,“rather rare.” Jump for the menu, more information, and to find out why namas also tend to be umami bombs. (more…)

The Celebrity Chef Tour Comes to Dallas This Thursday

From the copy and paste press release department:

The Celebrity Chef Tour benefiting the James Beard Foundation is coming to Dallas on Thursday, October 29, 2009 at 7 pm for a fun night of culinary celebration.  Bravo Television ‘Top Chef’ Winner Hosea Rosenberg and Host Chef Chris Vogeli of III Forks Restaurant will team up to cook a multi-course meal. Tickets are $175 per person and can be reserved by calling (720) 201-1853 or by visiting www.celebritycheftour.com.

The chefs plan to incorporate their styles by balancing Rosenberg’s quest for the best seafood with Vogeli’s love for premium meat and game.

Says Chef Rosenberg, “I loved my cooking experience at the James Beard House and I look forward to bringing that same spirit and energy to Dallas.” Says Chef Vogeli, “I’ve seen Hosea’s talent on ‘Top Chef’ and i look forward to collaborating with him in my kitchen.” Jump for more. (more…)

Foodie Blog From Afghanistan

Make pasta not war.

Meet Susan Marx. She doesn’t live in Dallas, she lives in Kabul, Afghanistan. Her only connection to our fair city is that she is good friends with D Magazine’s director of online technology, Jason Alexander. Susan is an aid worker and she has “cooked and baked” her way across the warzones of Iraq and Afghanistan for five years. She has started a blog—Foodie in a Warzone —and she deserves to be read.

Ch-ch-ch-ch-Changes at Tre Amici Prime Steakhouse & Seafood in Dallas

Tre Amici management has been turned upside down.

Tre Amici is closing in on their one-year anniversary and it doesn’t look like any of the original team is still on board. A quick glance at the new website does not list any of the opening cast. We know that Judd Fruia is long gone, but I can’t find original chef Tim Soufan or partners Jay Lombardo and Charlie Turano anywhere. Even pianist W.T. Greer has been replaced by Adrian King. I just received a press release proclaiming “4 Star Rated Tre Amici Prime Steakhouse And Seafood Savors New Culinary Team And Menu Items.”

Here is the update. The chef de cuisine is Chris Hughes, GM is Ken Branstetter, the manager is Vito Calo, and the bar manager is Danny Clopp. Ken says, “My goal at Tre Amici is to create a warm, welcoming environment for our guests and take a very good menu and make it a great steakhouse menu.” Ken has had management roles at Ounce Prime Steakhouse and Three Forks. Chris Hughes was a sous chef at BLT Steakhouse. Vito Calo, a Bari, Italy native, brings ten years of experience in the Dallas dining scene to Tre Amici including management at Mi Piaci, Riccardi’s, and Ounce Prime Steakhouse. The press release lists Danny Clopp as the “titled the finest bartender in the world and Texas by work associates.” Hmm. I wonder if my work associates would be so kind?

UPDATE: According to their PR rep: Tim Soufan left in July to pursue a variety of food and beverage consulting opportunities. She also adds: “There has been a name change over time–the restaurant is titled Tre Amici Prime Steakhouse & Seafood.”

Update on Chapman Chile Kitchen in Dallas

I stopped by Shed 2 at the Dallas Farmers Market on Saturday to catch up with Fran Chapman. She was there with the other specialty food vendors selling 32-ounce containers of Chapman’s bison chili (mild, spicy, and 50/50) and their stuffed jalapenos. Things are picking up for the Chapman—Randal still runs the store on Carroll Ave. near Munger Place and Fran works the DFM on the weekends. They plan to ramp up production for the Farmers Market and hope to sell to other local outlets as well. (Attention Central Market, Whole Foods, and locavore restaurants—local bison chili is now available.) Between running a restaurant and the stand at the DFM, Fran and Randal have four kids. Saturday they all came down to help Fran shut down the stand.