The folks behind the Farmers Market at West Village have canceled Saturday’s festivities due to “consistent heat advisories.” They’ll be back on Saturday, August 21st. I say, toughen up cupcakes! No heat advisory is going to keep me from this! Bring on smokin’ hot!5 Comments »
That’s the claim made by Go Oak Cliff rep, Rob Shearer. Hear him roar:
“I wanted to drop you a note to fill you in on an event that we’re putting together here in Oak Cliff. Go Oak Cliff will host Blues, Bandits and BBQ on Sept 11 and 12, and the event will feature a BBQ cook-off where the competitors use only sustainably produced beef brisket, pork ribs, chicken, and homemade sausage.”
If you would like to enter, check out this page. Methinks Oak Cliff is the new Austin. Go Oak Cliff. (Must be bats there, right?) Wish I still lived there.5 Comments »
Last night proved that all is not fair in restaurant wars. Alex and Amanda somehow managed to slip through the cracks once again, and a solid competitor was told to pack his knives and go. Can somebody please explain why this keeps happening? What’s it going to take to get Alex and Amanda kicked off? Let’s try to make some sense of this.4 Comments »
If you cared about the info on Pop-Tart World in NYC, you might be amused by these videos reviews by chef Ashton Warren handles the desserts at TriBeCa restaurant Marc Forgione. (Why are most female pastry chefs skinny?)
This summer, I have been uncovering underground nests of molecular gastronomy buried between the ubiquitious steak houses in Dallas. Earlier this week, I heard from a local gorge profonde that MG had infiltrated the kitchens at Bijoux. I had to investigate.
Bijoux owner/execuchef Scott Gottlich sees MG techniques as an additional string to his bow. Scott, and sous chef Mark Young, prepared one savory and one dessert dish to illustrate the techniques they use at the restaurant. The savory dish, disingenuously named Tomato Mozzarella Salad, used local and seasonal produce to produce a tasty dish for hot summer days.
This amazing dessert dish is actually on the Bijoux menu at the present time.
Brian Twomey is on fire. His company, Twomey Concepts, LLC, revitalized Loft 610 in Plano by hiring chef Trey Wilcox. Since then he has opened The Common Table in the old Lola space and is in the process of building out the Marquee Club Restaurant & Bar in Highland Park Village. Twomey Concepts is also in charge of refurbishing the Village Theater in HPV.
Yesterday, Twomey announced the addition of Justin Beam to his mini-empire. Justin has worked every position in a restaurant–he started as a busboy and ended up a popular bartender, excuse me, mixologist. He jumped in front of the bar to become the Beverage Director at MCrowd, then on to NYC to do the same at Craft Steak. He returned to open Craft Dallas. In 2007, he helped Dean Fearing get Fearing’s up and running and has been the manager there for the last three years.
Beam’s new position is unclear. The press release says he “has joined the restaurant development company’s Operations group… Justin began work two weeks ago focusing on LOFT 610 – Midtown Crossing (Nebraska) that opened in May and The Common Table restaurant that opened in Uptown in June. He will be executing the Twomey Concepts approach to operations that will deliver a consistently excellent customer experience.”
So, now you know.9 Comments »