The organic, sustainable, biodynamic, eco-friendly, save the earth trend is something we are seeing a lot of, and personally, I am a fan. Though I don’t have (or honestly want) a wind turbine in my back yard, I wish I had solar panels on my roof.
It is encouraging to see more and more farmers embracing green practices, especially in wine. With that I have been drinking more and more earth friendly wine. Here are a few that have stood out. Some have been sent for editorial consideration, some I just love.
Sarah Reiss is working on a roundup of all the restaurants offering Thanksgiving Day dinner. I’ve gotten several emails from folks who don’t want to go out and don’t want to cook. I can identify with that. So anybody had a good experience with a take-out turkey dinner, let it flow. Restaurants, we welcome you copy and pasted menus in the comments section. You can also send them to Sarah @ firstname.lastname@example.org Comments »
I just received a note about two great events happening at Central 214 if you are in the tasting and toasting mood for a cause.
Now through December 1st, World AIDS Day, Central 214 will be giving back to the HIV/AIDS service organization Resource Center Dallas with “Cocktails for a Cure.” Three Red Ribbon Cocktails have been created by Mixologist Jacques Bezuidenhout for $10 each, and $1 for each cocktail purchased will be donated to Resource Center Dallas. I recommend the Red Ruby 10 with Belvedere Pink Grapefruit Vodka, Lillet Blanc and fresh grapefruit juice.
Also on November 18th Master Sommelier Emily Wines will team with Central 214 Executive Chef Blythe Beck for a “Wine of the Season” tasting and pairing. A great way to get in the holiday spirit for a $20 donation also benefiting Resource Center Dallas. Call 214.443.9339 for a reservation.
The Stephen Pyles Culinary Scholarship program, administered through The Wine and Food Foundation of Texas, has, since its inception, raised over $165,000 towards the education of young chefs, with one of its most important fundraising events being an annual celebrity chef dinner. This year’s event took place last weekend at Stephan Pyles’ restaurant in Dallas with several big-name chefs and Stephan Pyles alumni preparing the meal.
jump to check out the menu… Continue reading "11th Annual Stephan Pyles Celebrity Chef Dinner and Auction in Dallas"3 Comments »
I’m sure Stephan Pyles was sad to see Matt McCallister leave, but it isn’t the first or last time he’ll lose a good chef. In fact, it’s an accepted part of the restaurant business. Sous chefs move up to execuchef and on-to-the-next quite frequently. But I digress.
Because McCallister was such a big part of the R&D and opening of Fuego, the four- seat micro restaurant, many Dishers wondered what Pyles plans to do con Fuego. So I asked him.
“Fuego will certainly move forward as it has generated a lot of interest. Matt has been inspirational but is not essential to its success. In fact it’s hardly prudent to have the executive chef of the restaurant cooking every weekend for only 4 seats. Danyele McPherson is our “little Miss Fuego” and she and I will continue to drive it with input from a brilliant new sous-chef, Bill Baskin, who “staged” at Fat Duck in Bray. I will make the decision this week whether to replace Matt from outside or within the organization.”
Oh, chef drama! I love it. Will it be from within or from the real world? Tune in soon for another exciting adventure of As the Chefs Turn.1 Comment »