You just finished putting those serving dishes away from your Thanksgiving feast. You’ve got good food on the brain (and leftovers in your tummy). Now is the time to think about your holiday menu. You want to get it right this year and we want to help you plan the perfect holiday meal. Each week, submit your recipes in the following categories for your chance to WIN $100 to Central Market. That’s a winner a week, people. So get your creative juices flowing and submit your recipes today. We’ll post our faves and announce the winners each Monday between now and December 29th.
Your first challenge: Six-Ingredient Salad. Let’s go beyond the dried cranberry-candied walnuts-blue cheese route. I’m thinking wasabi peas and sesame oil dressing. Kidding. But, you know, get creative. Jump for entry form and contest schedule.
I shot an email to MCrowd czar Ray Washburne to ask about the water pipe that burst on Saturday under their Irving warehouse. I saw the story on Channel 8 and the place looked trashed. Washburne said they are rebuilding in the same spot.
While I had his attention, I asked if Greg Good was still the CEO. “Greg Good is leaving MCrowd,” said Washburne. “Greg will stay on the board but is pursuing other opportunities outside of MCrowd.”
But here’s the real poop: Good will be replaced by Michael Cox. Besides playing a huge role in getting Central Market up and running in Dallas, Cox was an on-and-off partner with Stephan Pyles since the old Routh Street Cafe days. Last time I spoke with Cox he was living in Milwaukee and working for Marcus Hotels and Resorts.
Welcome back, Michael. Good to have you in Dallas. (Couldn’t resist.)
Update: I just spoke with Cox. He and his wife are driving from Milwaukee and plan to arrive on Saturday. He starts his new position next Monday.15 Comments »
Just received word that after two and a half years of operation, 55 Degrees Wine Bar & Bistro in Plano closed this weekend.
In October, intern Meredith Stein did a great job covering (and photographing) the first Chefs For farmers farm-to-table dinner. Looks like the next one’s just around the corner. Take it away, Meredith…
If you missed the first farm-to-table fundraising dinner in October, you’re going to want to snag tickets to the encore event on Sunday, Dec. 5. The premier long-table feast, which was set amidst a pasture at Eden’s Organic Farm, was a sold-out smash hit. This time around, the party is at Times Ten Cellars in Fort Worth.
jump to read more and reserve your spot… Continue reading "Chefs for Farmers Farm-to-Table Dinner This Sunday at Times Ten Cellars"
If upscale fast casual is the new fine dining, then Dive Coastal Cuisine in Snider Plaza has its sights set on becoming the new French Room. Franchesca Nor, the chef and owner, has the right interior design and a menu full of organic, seasonal, and local ingredients, but she has yet to elevate the food to regal status. The vibe is California-meets-the-Caribbean cool. The seafood-centric menu, with a couple of entrées close to $20, includes ceviche, salads (big and small), dips (hummus and cucumber yogurt), seafood entrées (salmon, scallops, mussels), and a kid-friendly selection. Don’t like fish? The restaurant offers a fancy pulled pork sandwich with barbecue ragu and a mustard-ginger slaw. We ordered at the counter and received a number clipped to a tiny soccer ball—which was fitting, since half the customers in the restaurant the night we dined were coaches, parents of players, or players of little league soccer. We enjoyed the Park Cities people-watching as we sipped a wheaty Pyramid Hefeweizen, but the fun stopped when the food arrived.
Recently on the 2010 Dallas Burger Tour, we slammed the kitchen at Wingfield’s on Beckley in South Dallas. While we waited for our burgers, a few of us spied Tortilleria Tuzantla across the street and we strolled over to take a look. Inside we found Eliza Martinez leading four generations of her family (herself, her mother, her grandmother, and her great grandmother) making tortillas with an authentic, “hecho en Mexico” tortilla machine inside. A few weeks later, I returned to get a little tour. I found Eliza, but the other generations were off for the day. Eliza was kind enough to take me through the tortilla-making process.
There is some machine noise in the video but Eliza’s work is mostly a visual process anyway.
Head to Bailey’s Prime Plus on Dec. 6 for the Japan-America Society’s Sake Soiree, “an evening of social and cultural exchange featuring fine sake from five breweries in the Empire of Beautiful Sake, the Akita prefecture in Japan.” Learn how sake is made, how to order, and how to drink from a certified advanced sake specialist while nibbling on Bailey’s Prime Plus sake-paired hors d’oeuvres. $45 members/$55 non-members includes sake tasting and hors d’oeuvres. RSVP by Nov 30.
Lucia, chef David Uygur’s new restaurant in Bishop Arts, may be days away from opening. The floor is down, the tables and chairs are in place, and there is food cooking in the kitchen. Developing.