1) Over 650 wineries?
2) A rattlesnake problem?
3) Summer temperatures that can reach over 100ºF?
4) Less than 10” rainfall a year?
Yes, you have to jump! Continue reading "Love on Brian Luscher Day: Andrew Chalk Talks"8 Comments »
The idea behind the upcoming SideDish Supper Club began last May after a discussion on SideDish about Copper River salmon turned into a blind tasting of salmon event at TJs Seafood Market. The evening provoked a spirited conversation that spilled over on SideDish for a couple of days. From that point forward, I asked every server and chef I encountered about seafood. What I found was this: Most professionals don’t know much about sustainable seafood. Or any kind of seafood. They just order and cook what is available.
Last summer, I decided to learn about seafood. I went to Boston with Jim “Sevy” Severson. Together we attended the Seafood School for Chefs program run by Steve Connolly Seafood, a huge wholesale seafood company. We spent two long days studying the intricacies of the business—we pulled up lobster traps, toured packing and processing plants, took marine biology and cooking classes, and followed a wolffish from the water off the coast of Gloucester to a plate back at Sevy’s Grill in Dallas. More importantly, we spent many hours discussing the complicated issues swirling around seafood today.
The May issue of D Magazine (on newsstands April 22) will feature a 15-page package on the seafood business in Dallas. We address issues such as how to buy seafood, what to ask a server or chef about the seafood you order, and how to tell fact from fiction when it comes to seafood myths.
One component of the feature is a story about our trip to the seafood school in Boston. Sevy, wife Amy, their two kids, and I not only had a great time, we came back with useful knowledge. The experience not only deepened Sevy’s dedication to serving the freshest fish available, it inspired him, and me, to learn even more about how food gets safely to a plate.
The upcoming SideDish Supper Club at Sevy’s Grill is a perfect fit. The evening will be a mini-version of our time in Boston. We have invited two of our “professors” from Steve Connolly Seafood in Boston, Willy Warner and Robert Chandler, to speak. The menu will feature three blind-tasting entrees that will enable all of us to sample two types of seafood side-by-side and compare taste and texture and how they relate to price.
Ketel One is stirring up a signature cocktail for the night. John Rector from Sigel’s has paired the courses with some spectacular wine, including the first release of the Affinity 2007 Cabernet Sauvignon from Robert Craig Vineyards in Napa Valley. Goody bags are filling fast.
The evening will be fun and fascinating. The all-inclusive price of $95 is a bargain. I promise you will leave with enough knowledge to play stump-the-chef. It’s one of my favorite pastimes.6 Comments »
Mythbusters Seafood Dinner: You Be The Judge
A unique, interactive culinary experience on sustainable seafood
CHECK OUT THE MENU BY CLICKING ON THE SIDEDISH SUPPER CLUB LOGO TO THE RIGHT. Hurry, seating is limited. 214-265-7389. Operators standing by.
Check out these pictures of chef Brian Luscher. What a nerd! These were taken in 1996 during a cooking demo at Whole Foods. At the time, Luscher was working at the Routh Street Brewery. I miss that place. Great food and patio.2 Comments »
Last month a loyal Disher asked if there was a butchering class offered in Dallas. Today comes word that Milestone Culinary Arts is presenting Beginning Charcuterie with chef André Bedouret on Sunday, April 18 from 9:30 a.m. until 2 p.m. The cost is $99. Register here. Jump for joy and more details.
Continue reading "Cool Class in Dallas: Beginning Charcuterie"
The e-mail blast announcing the next SideDish Supper Club is scheduled to roll out at 1:50 p.m today. If you want to get first notice, type your e-mail address in under the Supper Club logo on the right. Formal announcement with full details will be at 2:15 p.m.5 Comments »
Last night I was perusing my copy of Seafood Source and came upon this tidy, optimistic story on Oceanaire. The Minneapolis-based upscale seafood chain filed for bankruptcy last year and closed four of its restaurants. The Dallas “store” (hate that) survived. However, I just came across this document. Looks like Landry’s has purchased Oceanaire at the Galleria. Is this good or bad? I don’ t know. If they don’t change a thing, it’s good—we need this restaurant in Dallas. I know it’s a “c-word” (chain) but I think they do a fine job of bringing in fresh seafood.6 Comments »
I have to come up with another name for Andrew. It’s too stiff. He’s not an “Andy,” “Amos,” or an AC (we already have a couple of those). If SideDish was a hockey team, he’d be a goalie and we’d skate by him, lovingly tap his leg pads, and say “way to go, Chalkie.” But we aren’t a hockey team.
If you have a suggestion, leave it below. Otherwise, put on your earphones and watch this fun video (NAME TK) shot before a wine dinner at The Grape last night. Luscher is a smart guy and is doing some fine things here in Dallas. Let’s make today Brian Luscher day on SideDish. Love him. Hard.6 Comments »
The other day we reported Trader Vic’s was selling off their swag. I posted a link to the website handling the sale but the site went dark about an hour later. Guess some of the higher ups at Palomar weren’t too happy to think employees were leaking information to the media. I assured them that my source was not an employee. We pay rent for someone to live in the residences just to keep an eye on what goes on over there. Then I told them the truth–a D employee lives there and pays her own way.
Anywhoo, Greenlight Advertising, is here to make a statement, clear the air, and make Candy Evans cry. Go, Greenlight.
I wanted to share the following info with you both regarding the Trader Vic’s space in Dallas. We will post this to the Trader Vic’s Dallas Facebook fan page shortly.
“We apologize for the lengthy silence. As you may know, earlier this year a pipe burst in our restaurant. We tried tirelessly to find a way to keep the doors open, but the cost of remodeling was just too high. We will not be reopening Trader Vic’s Dallas, however, we are very excited about a new concept restaurant that will be taking over the space. For now, that is all we can share. As we work through this process, we will use this fan page to keep you as informed as possible. Thank you for all the great memories at Trader Vic’s Dallas!”
Greenlight Advertising is working with those involved to facilitate the transition of the space from Trader Vic’s to the new concept. If either of you have questions, feel free to ask me and I will do my best to get you what you need.
See, Candy. It isn’t all bad. You can have a virtual scorpion whenever you need a fix. Miss you, Tiki Man. I will always love you.7 Comments »