2010 August 15 | SideDish

Articles for August 15th, 2010

What I’m Drinking Now: Seasonal Pairings with Cafe on the Green

posted by Hayley Hamilton | August 15th, 2010 7:14pm | filed under Chefs, seafood, Wine & Spirits | 2 Comments »

I have never understood this “food is fuel” concept that we only eat to generate fuel for our bodies…if that were true, would Burrata been created? Or perfect white truffle risotto? Or basil pesto? Or anything with bacon?

And, the idea that the marriage of food and wine came to be because water was undrinkable? I just can’t buy it. And when you have a perfect meal that celebrates the earth’s bounty, and how food and wine come together to enhance each other, you have to believe that there is much more in this world than water, brown rice and boiled chicken.

Such was a meal enjoyed last night at The Four Season’s at Las Colinas, Café on The Green. Visiting the hotel for this year’s TexSom Conference my sweetheart and I enjoyed one of our favorite recent meals with friends. This is this second time we have enjoyed Chef Katie Natale’s decidedly seasonal creations, and this time was a good as the last. Continue reading "What I’m Drinking Now: Seasonal Pairings with Cafe on the Green"

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Special Report: DallasChocolate.org Chocolate Conference in Dallas

posted by Andrew Chalk | August 15th, 2010 1:09pm | filed under Andrew Chalk, Chocolate, cookies, Cooking, Events |

Expert panel spills the beans on chocolate

The hot ticket ticket in town this weekend for foodies was DallasChocolate.org’s Chocolate Conference 2010. For eight hours on Saturday, the program was devoted to learning and sampling chocolate.

The day kicked off at 10 a.m. There were about 100-150 people present. By 1pm the numbers had swelled considerably and the registration line stretched out the door. I’d say DallasChocolate.org’s organizer Sander Wolf has captured Dallas’ attention.

First event was a Round Table of local chocolate luminaries.And lume they did. Just about every local artisanal chocolatier was on the panel. Members of the audience could fire any question they wanted. It was interesting to note that these small producers are specialists and if they don’t carry or make the kind of chocolate you want, they gladly recommend a fellow producer.

Their products are almost invariably 60%+ cocoa by weight, compared with 15% in Hershey’s Dark Chocolate. They usually use no artificial preservatives and produce small batches or to order. They mainly sell from their storefront, so to speak. Jump for links to the best chocolate makers and a recap of the delightful day of indulgence.

UPDATE: PegNews has some great photos.

Continue reading "Special Report: DallasChocolate.org Chocolate Conference in Dallas"