There is a debate among wine lovers about the use of screw caps vs. corks on a wine bottle. I can agree that there isn’t the same satisfaction of opening a screw cap bottle that pulling the cork gives. But, being someone who does wine events which go through large quantities of wine, I have seen a number of great bottles ruined to cork taint.
Though there are many opinions, I think if the wine is meant to be drunk young and not aged for many years a screw cap is fine, and I have tried a few lately that were enjoyable. Some of these selections were sent for editorial consideration.
Adelsheim Pinot Blanc is an approachable wine filled with crisp green apple, orange blossom, honey and spice, with good minerality from the basaltic soil in the Willamette Valley. Some Pinot Blancs are so light that they can lack flavor. This is not. It is more like a classic Alsatian style (as the root stock Adelsheim used to create their Pinot Blanc came from Alsace) with great balance, acidity and clean flavors. Continue reading "What I’m Drinking Now: Screw Cap Wine"
Lots of buzz about new spots opening in the Dallas Design District. I just learned that long-time Dallas caterer Wendy Krispin will open Royal 60 at the end of the summer. The cuisine? Colonial French. Plans call for lunch only with hopes of becoming a wine bar at night. Royal 60 will be located at at International on Turtle Creek.6 Comments »
This morning, I sat down with Alma‘s Executive Chef Michael Brown to talk about everything from our favorite LA restaurants (Wurstküche, anyone?) to the power outage that’s had him up all night to Alma’s take on elevated regional Mexican food. Watch the video below to learn more about the LA recruit (profiled earlier here) and get some hints about the new menu which will include spit-roasted whole pig. Brown is a great guy (with some undeniably awesome tatts); we think he’s going to fit right in here. (And please cut him some slack on the LA/Dallas flub—the poor guy’s been up for the last 24 hours tending to a middle-of-the-night power outage.)
While the video loads, click here to check out a sneak-peek photo gallery of Alma’s second-hand-chic interiors as they come together… Continue reading "Exclusive Video Sneak Peek With Alma’s Executive Chef Michael Brown"
Chef Tom Fleming has an affinity for fine Alsatian wine. He developed his taste for the dry Rieslings and aromatic Gewürztraminers produced in the northeast region of France in 1990 when he apprenticed under classical French chef Paul Haeberlin at L’Auberge de l’Ill. The restaurant in the small town of Illhaeusern was established in 1878 by Haeberlin’s grandfather in an old farmhouse. L’Auberge de l’Ill received its first Michelin star in 1952, one in 1957, its third in 1967, and has maintained three-star status for more than four decades.
Fleming went on to cook all over France, the East Coast of the United States, and eventually back in his hometown of Chicago, where he was opening chef for Jean Joho’s Brasserie JO, which won a James Beard Award for Best New Restaurant in 1996. A year later, Stephan Pyles lured him to Dallas to launch the short-lived AquaKnox. While the project was delayed, Fleming hooked up with David Holben, then executive chef at Mediterraneo. Fleming signed on as chef de cuisine and worked there for 18 months before Holben introduced him to Franco Bertolasi, proprietor of The Riviera, which had ranked as the top restaurant in Dallas for nearly two decades. Fleming cooked there for two years, wowing the public and critics alike.
All of which make his latest venture something of a curiosity.9 Comments »
Under the heading of “millstone” in the lengthy (albeit imaginary) restaurateur’s dictionary on my desk is a copy of the article from Texas Monthly last week pegging newly opened Lucia as the best new restaurant in Texas right now. Beside the listing is a picture of chef/owner David Uygur and his front-of-the-house counterpart and wife, Jennifer, who appear to be deciding whether or not staring into the camera is a good idea.
After all, early praise carries with it a certain undeniable curse…
In the February issue, I profiled Jay Jerrier, the guy behind the greatness of Cane Rosso. It’s a really good story — not because I’m a super-awesome wordsmith but because Jerrier is a fun person to talk to and because he’s got a great story to tell. We rewrite the headlines for the web, but here’s the print version: “The Accidental Pizzaiolo: how Jay Jerrier quit his corporate gig and wound up making the best pizza in town.” Anyway, space prevented me from including some choice material from Jerrier. Thought I’d pass it along here, for those who are interested.33 Comments »