Sorry, I was writing a post to run tomorrow morning and accidentally hit publish instead of save. Therefore, if you are looking for the story about Bob Sambol, you will have to wait until 9:00 am on Tuesday.5 Comments »
If you haven’t tried Deep Eddy Sweet Tea Vodka run out and buy a bottle now. I am in love with this vodka….the perfect balance of sweetness, much like your grandma might have made, mixed with black tea and vodka distilled 10 times to create an ultra smooth product. It is clean and refreshing mixed with fresh lemonade or with club soda and a squeeze of orange. The best thing about this tasty vodka is its Texas roots. Deep Eddy is the first flavored vodka made in Texas, the creation of beverage entrepenuers Chad Auler and Clayton Christopher who have gone out of their way to create the state’s first flavored vodka of the highest quality and the purest flavor, definitely making Texas proud. Continue reading "What I’m Drinking Now: Cooling Cocktails"3 Comments »
Our interns are busy finishing up the last week of their internship. Elizabeth Johnstone attended a cooking class through the Cooper Wellness Program. Surrounded by mainly women, Elizabeth picked up on a few things from the class. Her report is after the jump.1 Comment »
Teresa Gubbins says Good 2 Go Tacos will be featured tonight on the Food Network’s The Best Thing I Ever Ate. Gumshoe Gubbins notes that the dynamic duo behind Good 2 Go, chefs-owners Jeana Johnson and Colleen O’Hare, “are expected to view the episode on Monday with fans at the Cock and Bull.” They also expect the taco joint will be jammed tomorrow and are preparing for the onslaught of customers by “loading for bear.” Would you eat a bear taco?1 Comment »
A little birdie with a big beak tells me Howard Wang’s and NAAN are both opening uptown locations this fall. And Brackets, the upscale sports bar in the old Trader Vic’s location, is set to debut in mid-September.4 Comments »
We’ve reminisced about old Dallas delicatessens (Phils, Gilbert’s, Wall’s) and we’ve criticized the new ones that failed (Roaster’s, Zinsky’s) and the one’s still in business (Deli-News). Let’s pretend that we have been hired by a company to build the perfect delicatessen for Dallas. Big sandwiches? Great bagels? Acme smoked fish? What? Whaddayawant?! I say, bring back the blueberry cheesecake from Phil’s! Spill it people, somebody with money is looking for your ideas.37 Comments »
First D Magazine. Then the New York Times. Now the Chicago Tribune and San Francisco. I am channeling my inner Grace Slick–let’s start a revolution. Scream below if you want funky food trucks in Dallas. Hey city of Dallas, hear us roar!11 Comments »
I’m sad to report that the Beyond the Box location at the Ilume on Oak Lawn is closed. The downtown location on St. Paul is still open and, of course, the catering department is still catering.4 Comments »
Another Dimples cupcake shop was due to open Friday at One Arts Plaza (according to the company’s Facebook page) or today (according to the company’s PR person). But according to the City of Dallas, that’s a no-go. Something about permits. No word yet on when those problems will be cleared up. As a consolation, Dimples is giving away cupcakes tonight at its West Village shop. Save one for me.1 Comment »
In response to some of my earlier posts about molecular gastronomy, some commentators noted Anthony Bombaci at Nana Restaurant at the Hilton Anatole Hotel is also using MG techniques in some of his cooking. I had to investigate.
I checked the Nana website. No mention of molecular gastronomy. I walked into the north lobby of the hotel and looked at the menu. No mention of molecular gastronomy. Finally, I got hold of the man himself, who confirmed that there was lots of molecular gastronomy going on at Nana. In fact, he has been doing it there since he arrived in 2006. Some of the techniques he transferred from his previous gig at The Ritz Carlton in Barcelona (where he was Executive Chef at Enoteca Bombaci and Executive Chef at The Newport Room). Other dishes he added while in Dallas. This may make him the longest-serving professional practitioner of the school in the Dallas area.
Like most MG chefs, he hates the term molecular gastronomy. However, until someone comes up with something more palatable the world is stuck with chemist Hervé This’ unlovely sobriquet. More important, is where MG fits into his cooking philosophy. To Bombaci, MG is just another set of techniques. As such, it is judged by the same criteria as more conventional techniques. He uses each when it produces the best tastes and textures in the dish and for some things there are tastes and textures that can be made with MG that cannot be made as well or at all using other methods.
If you have been to Nana over the last four years you have tasted the results. In these three videos he takes a lot of the mystery out of MG by demonstrating three dishes, all of which are used at the restaurant. JUMP FOR FREE MOVIES! Continue reading "Molecular Gastronomy at Nana in Dallas"4 Comments »