I have been reading a lot of articles the past few weeks about what the trends for this year will be and most sound right on track, especially when you take into consideration what is going on in our food world.
A few key ideas I think we will see in 2011 cocktails is a focus on fresh ingredients blended with premium liqueurs creating lively signature cocktails. The trend of many chefs sourcing local ingredients and cooking seasonally will transfer to the front of the house with mixers being made from real herbs, fruits and veggies coming from regional farms.
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The space will become, according to Ray Washburne the Pope of Highland Park Village, “a retail store.”
According to the Green Room Dallas’s Facebook page:
“Contrary to Nancy Nichols’ uninformed rumor mongering, the Green Room is not closed. We will reopen Tuesday, January 18th with a new menu and new wine list for the new year.”
Okay, well thanks for posting it on FB instead of returning my calls. I guess if you open on January 18 with a new menu you can throw a pie in my face. And, where will chef Harloff be in this picture? I still smell something fishy. Why in the world would you close your restaurant and not update your voicemail? Why would you not put out a release (Taylor Allday’s wife runs a PR company) stating the restaurant was closing to revamp menu, etc. Just curious. Sure I jumped the gun and I apologize if I reported a non-truth. I guess only time will tell.
UPDATE: Leslie Brenner called the Green Room. She reports the message has been changed to reflect the fact that they plan on reopening.
UP-UPDATE: This email from Brynn Bagott Allday, wife of GR owner Taylor Allday and owner of PR company that reps the Green Room. “We have been trying to confirm the details and obtain additional information to share with you about the Green Room’s plans. As soon as we know more, we will be sure to let you know.”
Many years ago, on a night when it was so cold that nearly every bar and restaurant in Dallas closed for business, a buddy of mine and I wandered into the Jet Set Club. We were the only two customers. Or so we thought. We sat at the bar. It was dark. After talking to the man for probably 20 minutes about the impending new smoking ordinance, he excused himself. After a couple minutes, we turned to look for the bartender so we could settle our tab. Whereupon we realized he was watching a couple about 20 feet away, in a booth, having sex. One of the weirdest things I’ve ever witnessed.
Anyway, comes word that Ray Washburne and his pals (Buddy Cramer, Joe Tillotson of Barley House) are opening something called the Katy Trail Ice House in the old Jet Set space. Washburne describes his new joint as a cross between Adair’s and Scholz Garten in Austin. He plans to open March 5.
One suspects the Dallas Hash House Harriers are already planning a visit.5 Comments »
I was just chatting with Steven “Dallas Dude” Doyle about some stuff and he mentioned that the Green Room is closed and nobody noticed. How sad. A quick Google search shows Yelp! has marked them closed. (Update: sorry, that’s an old listing.) I called the restaurant and the voice mail says the restaurant is closed for Christmas and will reopen on December 27. I’ve contacted several people associated with the restaurant but haven’t heard back. Last month a couple of the Green Room’s former suppliers contacted me to report unpaid bills. Developing.
“Our cakes had to be not only technically brilliant (and a minimum of three feet tall), but they had to make a live audience laugh!” said Ruehle. “We moved our cakes out of the TV studio’s kitchen to the famed Comedy Works comedy club via SUV and presented the cakes to the audience to see if they would ‘get’ our cakes.”
“This challenge was a roller coaster ride all day long,” said Ruehle. “I was terrified to take our cake on the road, and even more terrified of that live audience. I mean, what if they didn’t think my cake was funny?”
Tune into Food Network on January 23 at 7 pm to find out whose cake conjures the most laughs!
Dang! Where ever shall we find organic pink guava frozen yogurt. A loyal Disher reports a “For Lease” sign in the window of Natsumi, the foodie-friendly fro-yo joint on Henderson. Does anyone think the horrific parking situation on that stretch of Henderson is responsible for the death of this spot? That stretch of road is killing itself slowly. Let’s hope Natsumi is relocating.
UPDATE: Natsumi has a space in Shed 2 at the Dallas Farmers Market. If you haven’t been to the newly remodeled Shed 2 recently, you must go.
IMHO, Newflower Farmers Market is one of the best-kept secrets in East Dallas. Just last week I walked out of there with two full bags of fresh veggies for under $5 resulting in a ridiculously good eggplant Parmesan and a fresh fruit salad that lasted all week. But I digress; the real news here is that, effective today, Newflower Farmers Market will change its name to Sunflower Farmers Market and plan to position itself as “the best natural grocery in Texas.”
Head over to the renaming celebration this Saturday, Jan. 15, from 1 to 4 pm for free samples, live entertainment, kids face painting, balloon animals, and the chance to win free groceries.
Sunflower Farmers Market is located at 1800 N. Henderson Ave.5 Comments »
This report just in from D CEO managing editor, Christine Perez:
Alas, I had back-to-back appointments yesterday and missed the lunch that Todd David of Cattleack Barbeque brought in s a special treat for D Empire employees. I edited Peter Simek’s profile of David’s new catering business for the current issue of D CEO and was dying to try Cattleack’s specialty beans. (And yes, I’m sorry to say, I edited in a misspelling of the barbecue meister’s company name; it’s Cattleack—get it?—not Cattlejack.)
I talked with Rhett Taylor, advertising director for D CEO, to get his take on the meal (knowing he would have partaken, as sales guys are always looking for a free lunch). Here’s what Rhett had to say:
“The meat was very tender and flavorful, even without the sauce. The sauce was a little spicy for me, but I’m a wuss. The creamed corn was good, but spicy, too. The coleslaw and peach cobbler were both fantastic. The best part of the meal was the beans. There was as much meat in the dish as beans.”
So there you have it.1 Comment »