Nobody will go on the record, but a big birdy in the business says that long-time Arthur’s Prime Steaks owner, Mohsen Heidari, is “moving a concept in across from the Capital Grille on Maple.” Old Montaigne Club space? Not sure. Nobody’s talking.2 Comments »
FOOD & WINE and Belvedere teamed up for an event in Ft. Worth, Texas, as a third in a series of “Curators of Taste” dinners. Last night, F&W’s restaurant editor Kate Krader and chef Tim Love co-hosted a cocktail pairing dinner for Ft. Worth and Dallas tastemakers at Love’s restaurant, Lonesome Dove. Attendees sampled Love’s creations paired with cocktails created by Belvedere’s Head of Spirit Creation and Mixology Claire Smith. Attendees include Christina Grdovic from FOOD & WINE, Dallas Cowboys football players Kyle Kosier and Jason Witten, former football player and wine bar owner Rick Dudley and his wife Melissa, and chefs/restaurateurs Kent Rathbun, Brian Forella, Brian Olenjack, and Michael Thomson.6 Comments »
Dallas Farmers Market. Hit the DFM every Saturday through October for ‘Chef at the Market’ Cooking Demonstrations series. The outdoor cooking demonstrations will be on the Pearl Plaza and will be conducted at 10:00 a.m. and 11:30 a.m. Jump for the line-up of talent.
Mockingbird Station Market. Today! Peaches and blackberries! Lightsley Farms will be joining us today with their fresh picked peaches, blackberries, and assorted produce (no, the tomatoes aren’t ready yet). The Lightsley family has been in the business for more than 65 years and are known for their fruits and vegetables. I picked up a bag of their peaches at the Corsicana Brick Street Market last Saturday and they have been a sweet addition to my morning bowl of cereal every day this week. Another new vendor, Luscombe Farms, will also be joining us. Luscombe uses only the freshest, Texas-grown ingredients in their Jalepeno Jelly, which has been described in the local media as “to die for.” And there is more. Jump it, now.
Fearing’s Rattlesnake Lounge. Officially launches “Late-Night” this Saturday from 11 p.m. to 1:30 a.m. and is scheduled to take place every Saturday evening through summer’s end. Yes, upscale disco dining is back. Check it out below.
Milestone Culinary Arts Center and The Viking Cooking School. Sauces, Reductions, and Emulsions! It’s all in the Sauce! Chef André Bedouret, W.M.C.S., will teach you how to make average meals spectacular with the right sauce. I love this. I am going. Deets below.
Wolfgang Puck Catering. (I have reservations about posting this, but I guess it’s my job.) “Looking for some smokin’ BBQ? Cater to guests by indulging them with Southern favorites?” Yes, the Austrian-born chef is now slinging barbecue. Okay, it’s not him, but still. “ As the spring season gets into full swing, Wolfgang Puck Catering introduces menus built around Southern favorites infused with Wolfgang’s signature flavor and simplicity.” Just hold your nose and jump. Continue reading "Restaurant News: Bits and Bites"
Last week, Andrew Chalk interviewed Ted Allen. The dynamic duo met at Maggiano’s. Blasphemy! A chain restaurant and not one of Dallas’ finest to parade before the famous man from the Food Network? However, after one meal at Maggiano’s, it sounds like Andrew has been born again. Listen.
Ted Allen, ardent foodie, began his remarks by making the point that he stayed away from multi-site restaurants, but he considered Maggiano’s an exception. I was skeptical but as the meal with Ted progressed, I learned a lot of things about Maggiano’s. Like, they bake their own bread, mozzarella cheese, and ice cream.
Each one is a serious effort. The bread is a chewy farmhouse loaf with a crust that lacerates the mouth, just like a true baguette. Frankly, I wish they sold this retail. The ice cream is actually a rose petal gelato. I might up the intensity of the rose (Samar is the reference example) but the clarity of flavor, the smoothness of the ice cream, were both dead on. The menu for the evening was served by an on-cue brigade and service staff and took less than one hour. Allen was on a tight schedule and had to make his Taste of Addison appearance. Here is what we ate.
Jump for the joy of eating. Continue reading "Restaurant Review (Sorta): Maggiano’s"14 Comments »