Decanter Restaurant and Wine Lounge. New restaurant to open (Sept.?) in the old Café Madrid space in Oak Cliff. Cheffed by Tony Gardizi. The press release is below. Next.
Dirty Dozen Cooking Class at Abacus. These go fast. You’ll find the class schedule below. Go. Sign up is by email only at [email protected]. “The classes will be filled in the order that emails are received. Please note: There are thousands of emails, so it may take a couple of days to respond. Everyone will get a response by Monday.”
The Frisco RoughRiders. Hosting a chili cook-off in partnership with FRITOS and Minor League Baseball on August 5. The deadline for entries is June 30. Hurry submit an entry! You can win! DO IT HERE.
North Haven Gardens. From our favorite spicegirl, Nikki: I just wanted to let you know that this Saturday, June 26th is our Salsa Contest. For people to PROVE they make the best salsa in town, they’ll need to whip up a sample cup, include the recipe and bring it to North Haven Gardens by Noon. Winners are announced at 1pm during one of two FREE classes during the event. PLUS, at noon Taco Joint is offering FREE tacos til they run out. Deets aqui.
Smu’s Meadows Museum. Presents A Celebration Of Culture And Gastronomy! Foodjects: Design And The New Cuisine In Spain, a tabletop display of more than 100 creative Spanish cooking and dining implements, from July 6-25, 2010. The whole story is below. Go.
Decanter Restaurant and Wine Lounge is envisioned to create a warm, welcoming atmosphere where an ever-changing daily menu of unique blend of wines and cuisine inspired by fresh, local and seasonal ingredients are joined with attentive service. Decanter is the place for people to come and enjoy Our Cuisine, great wine, friendly conversation and experience a unique and personal service. Intimate interior design, quite, comfortable and casual,
Our Cuisine: New American –California Cuisine Our menu with contemporary twist, inspired by fresh and seasonal Ingredients.
Menu offers small plates and large plates.We appeal to both vegetarians and non vegetarians.our executive chef Tony Gardizi will be working with local farmers for his ingredients.
Wine Lounge: Decanter Restaurant and Wine Lounge offers up to 30 wines by the glass, 100 wines by bottle and ever changing daily menu of wine by the Carafe. Great selection of beer and a Full Bar. Live music (easy listening/jazz) every Thursday, Friday and Saturday nights.
Business Hours: Decanter Restaurant and Wine Lounge is Open tus-sun serving lunch and Dinner.
Lunch is served 11:00am-2:00pm Daily
Dinner is served 5:00pm-10:00pm
Happy Hour starts at 4:00pm
Dirty Dozen Cooking Classes
The Dirty Dozen Cooking Class is an interactive cooking class. Students come to Abacus in Dallas at 2:00 P.M. on a Sunday afternoon and receive a personalized Kent Rathbun Concept chef’s jacket. The class is then divided into four teams. The teams are headed up by Executive Chef/Partner Kent Rathbun, Corporate Chef Aaron Staudenmaier, Abacus Sous Chef Omar Flores, and Abacus Pastry Chef Mark Menzie . Each team spends the day preparing one of four courses, which includes dessert or an impressive buffet. At the end of the day (around 5:30 P.M.), each student invites one guest for dinner, wine, and a great time. Instead of leaving with recipes, you will leave with the knowledge of “how to.”
Payment is due at the time of booking and refunds will be not be issued for cancellations within two weeks of the class. If we can rebook your spot, you will receive a full refund. If we do not receive your payment within a week, your class will be automatically canceled. You can only reserve ONE spot per class. There may be times when Chef Kent cannot make the class, so there will be one of our other chefs in his place.
The cost is $400 per class
July 25, 2010
Italian Cooking Class
Learn to create a traditional and delicious Italian meal! Travel Italy with us and combine fresh ingredients with a good time. Italian wines will accompany the meal.
September 19, 2010
French Cooking Class
Join us in our celebration of classic and inventive French food. We will take a journey into the many regions of France, where we will experience what is undeniably one of the world’s most sought after cuisine. Our journey will be complemented with French wine pairings. Bon Appétit!
October 17, 2010
Fish and Seafood Cooking Class
Do you feel a tug on your line to eat more fish? Fish makes a perfect quick healthy meal with out too much fuss. Learn what to look for when purchasing and how to cook to perfection.
November 7, 2010
Holiday Cooking Class
Prepare a five star holiday meal with all of the fixings. Our chefs will show you how to create an unforgettable, traditional holiday feast. This buffet is fit for a king.
December 5, 2010
Chef Choice Cooking Class
Like surprises? Then this is the class for you. Each chef will do their favorite dishes. This class is not to be missed.
SMU’S MEADOWS MUSEUM PRESENTS
A CELEBRATION OF CULTURE AND GASTRONOMY:
FOODJECTS: DESIGN AND THE NEW CUISINE IN SPAIN, JULY 6-25
DALLAS (SMU) — The Meadows Museum at Southern Methodist University
will present Foodjects: Design and the New Cuisine in Spain, a tabletop display of
more than 100 creative Spanish cooking and dining implements, from July 6-25, 2010.
The wares in Foodjects were created through a collaboration of Spanish designers and
chefs to enhance the user’s appreciation of the textures, flavors, contrasts and aromas of the new Spanish cuisine, considered one of the world’s most creative and surprising. “The objects and products displayed … are tools for a creative cuisine which seeks to generate sensations and emotions,” said curator Martín Azúa, an award-winning designer based in Barcelona. He said the objects demonstrate that “Eating has that “Eating has been made a sensorial and intellectual experience in which a sense of humor and surprise play a major role.”
A variety of inventive serving dishes, utensils and kitchen tools are showcased. For
example, the “Coporrón” glass, by Azúa and Gerard Moliné, combines a standard red-wine balloon glass (copa) and a traditional communal wine pitcher (porrón). One can either sip from the glass, or pour a stream of wine into one’s mouth via the spout on the glass’s side.
The “Spoon With Pincer,” by Luki Huber, was created with famed chef Ferran Adrià and is used in Adriá’s El Bulli restaurant near Barcelona. It features a spoon with a clothespin-like handle,used to hold aromatic herbs that enhance the sense of smell along with the sense of taste as a diner eats. And the “Writing Spoon,” by Julia Mariscal, features a spoon with a tip cut like a calligraphy pen, to “write” in chocolate and other sauces. Also included are plates and bowls with whimsical handles shaped like horses’ legs, heads and hooves by Bodo Sperlein and Lladró;
two steel rings that turn a napkin into a bread basket, by Martín Azúa and Ferran Adrià; an origami-inspired fruit bowl by Zoocreative and Delica; and a “Virtual Rose,” a virtual sweet with the scent of natural cacao and Bulgarian rose essence, in a capsule “to be smelt only” by Enric Foodjects is sponsored by the Spanish Ministry of Culture, The Consulate General of Spain in Houston and the Honorary Consulate of Spain in Dallas.
The Meadows Museum will present three Thursday evening public programs in
conjunction with the exhibit:
July 8, 6:00 p.m. – Saffron to Shellfish: A History of Spanish Cuisine
Join guest presenter Tina Danze, food writer and special contributor to The Dallas
Morning News, for an informal evening of food tasting and education about Spanish
cuisine. Food provided by Café Madrid. $24 per person; $20 for Meadows Museum
July 15, 6:00 p.m. – Spanish Wines and Sparkling Conversation
Travel through the regions of Spain during this wine tasting presented by Freixenet. Light
appetizers will be served. $24 per person; $20 for Meadows Museum members.
July 22, 6:00 p.m. – Creative Musings: Designs to Whet the Appetite
Learn how tableware has evolved over the centuries in Spain, from elaborately painted
porcelains and ceramics to sleek monochromatic contemporary designs that complement
the colors, shapes, and textures of the food. Then, participate in an activity that will
invite you to be creative with your own tableware or culinary designs. Wine and light
appetizers will be served. $15 per person; FREE for Meadows Museum members.
Space is limited and pre-registration is required. For reservations, please call 214.768.2765.