On Monday, Dec. 20, Chef André Natera of Pyramid Restaurant will be inducted int the World Master Chefs Society, an international organization with a mission of creating a “new grade of professional chef who is distinguished for possessing extensive diversity in their skills and knowledge.”
An area must have five World Master Chef members—qualified head chefs, head bakers, head patissiers, executive chefs, chef consultants or chefs de cuisine able to “successfully demonstrate skills of a Master Chef”—in order to have its own chapter. Which means that there are at least four other World Master Chefs in our midst. SideDish is hard on the trail to finding out who they are.
In the meantime, stop by Pyramid to congratulate Chef Natera, then tune in Tuesday for our recap of his induction celebration.
D Magazine’s Administrative Coordinator, Loren Means, is nutso about Top Chef. I asked her to give us her take on episode 3 of Top Chef All-Stars.
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David Chang! David Chang! David Chang! Ok, I must confess, I didn’t know who David Chang was when he appeared on last night’s episode of Top Chef All-Stars nor was I certain what exactly mis-en-place meant either. And this is why I love this show – because, now I do!
The chefs were split into groups of four and competed in a mis-en-place race where they competed to get their prep stations ready. Spike, was thrilled to be working with Richard and Dallas’ own, Tre Wilcox, whom he described as “a beast in the kitchen” but was a understandably disappointed to have the dreaded Stephen on his team. “He’ll be able to open a bottle of wine for us.” Racing against the other teams and the clock, the chefs were hard at work, showing off their knife skills. Once prep was complete, the red button was pressed and Chef Chang provided his stamp of approval, the chefs were off to create a delectable dish. In the end, we were presented with two lamb chop entrees and two lamb carpaccio. The blue team (Tre, Spike, Richard and Stephen) was the victor with their crispy lamb chop that judges said showed their technique, skill, and culinary knowledge. Welcome back chefs. I missed you last week!
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Only two more days to enter your Main Course recipe in our Central Market Recipe Contest! We’ll announce the winner on Monday, Dec. 20, who will receive a $100 gift certificate to Central Market. Perfect timing for the holidays, if we do say so ourselves. Enter now!
Jump for a delicious pork recipe submitted by one of our readers.
You can go to Gio’s Café & New York Deli and judge if it is in fact an “authentic New York deli.” Gio’s is located in the former Ed’s-turned-Roaster’s space at Preston and LBJ. They will be open for breakfast, lunch, and dinner. Jump for the full story.11 Comments »
Remember Henderson’s Fried Chicken down on Hall (I think)? Not the one that operated on Gaston and not the small chain that is operating around town. It was a hole-in-the-wall that sold spicy fried chicken to go and they covered the chicken and french fries with jalapenos and white bread. Well, a loyal Disher with a head for real estate wants to know where he should go to find “something like the old, old Henderson’s.” Hell, I’m still looking for Youngblood’s. Anybody got any suggestions other than the obvious?11 Comments »
You have to know when two of Dallas’ smart, successful and impecably stylish women come together to create an “all things culinary” concept that it is going to be good, especially when the names Fearing and Rathbun are behind it.
Last night Tracy Rathbun and Lynea Fearing welcomed a chic gathering of Dallasites to their new culinary space and entertainment venue, DUO, just a few doors down from their Asian Fusion hot spot, Shinsei.
Over cocktails featuring Coole Swan Dairy Cream Liqueur and abundant appetizers including California rolls, vegetable rolls, fish tacos with avocado and soft egg custard served in the shell with truffle and maple syrup, guests mingled around the well-designed room filled with everything from furniture, to plate and glassware, to knives and kitchen gadgets, and food products by none other than husbands Chef Kent Rathbun and Chef Dean Fearing. (I heard a rumor recently that you can’t get Chef Dean’s bottled tortilla soup at Central Market anymore, you have to get it at DUO now.)
Jump for joy and pictures. Continue reading "DUO Opens in Grand Style"