Last night, I had a Valentine’s Day dish in mind that I’ve prepared with some success in the past. I don’t have a name for it. Let’s call it Tim’s VD Special. Here’s the recipe for Tim’s VD Special: get one (1) large shelled prawn; wrap it with one (1) orange roughy fillet; top with tomato slice; skewer the whole shebang with toothpick; bake at 350 until done. A dash of lemon juice, crack some pepper on that dude. Bingo. Your lady (or man) is guaranteed to love Tim’s VD Special or your money back.
So to Whole Foods in Lakewood I go to acquire my ingredients. Know what the woman in charge of the seafood counter told me? They don’t sell orange roughy because it’s not sustainable. I’m okay with this policy. First, because you know before you walk into the store that that’s what you’re going to get at Whole Foods: hippy-dippy, love-the-planet, drive-Glenn-Hunter-nuts environmentalism. You can’t complain about seeing boobs if you walk into a topless joint. Right? Same thing with Whole Foods. And, listen. I parked my Prius in one of those spots that Whole Foods reserves for hybrid cars. You think you hate me? I hate myself. I’m fine with that. And, second, I’m okay with Whole Foods’ fish policy because I’m well aware that fish stocks across the globe are collapsing. We ought to do what we can (even though I doubt it’ll be enough).18 Comments »
What is going on around here? First a restaurant won’t split a large bill for a table of eleven, now comes word that Houston’s in Addison won’t put dressing on the side. This note from a long-time Houston’s customer just popped up in my inbox:
Me: “I’d like my dressing on the side.”
Server: “We don’t do sides of dressing anymore, we make the dressing with the salad.”
[Salad is served]
Server: “How’s your salad?”
Me: “Kind of bland, can I get some more dressing?”
Server: “I’m sorry they [kitchen] only make the dressing when they make the salad.”
Me: “But it’s a $14 salad.”
REALLY? On Valentine’s Day? MAKE SOME MORE.
Food & Wine must have read our Best of Big D issue last year. They’re taking their annual Best New Chef award to the people and asking readers to vote for who they think is the top chef of each region, calling it the People’s Best New Chef 2011. Good idea. And though Austin gets a lot of love in the Southwest region (four out of the ten chefs listed), we have two of DFW’s top talents in the running: Tim Byres of Smoke and Casey Thompson of Brownstone. The winner will be profiled in the July issue of F&W. Wanna vote? Go here and show our homegrown talent the love.
Last Friday I attended the 19th Annual Gulf Coast Grape Growers Field Day in Cat Spring, Texas which is located about an hour west of Houston. Most of the 165 plus attendees were growers, winemakers, or suppliers to the wine industry. The first thing I learned is that the Texas wine industry has a lot going on in this region. The general trajectory of viniculture and viticulture in the Gulf region is up. There are now over 50 wineries and vineyard acreage has increased by 100% since 2007 (although it is still small compared with other parts of Texas). The grower’s conference has had higher attendance each year. This year they actually exceeded their attendance expectations by so many they ran out of conference binders!2 Comments »
We love our cake. We love our pie. But when cupcakes gained in popularity, pie felt left out. Now pies have downsized into what’s being called pie bites – in chocolate, apple, cherry, and coconut cream varieties. Granted, they’re more like three bites, but who’s counting.
Let the record show that we never met a dessert we didn’t like, so we’re not the best ones to judge. So, this one’s up to you Side Dishers: what do you think about this whole miniaturization of desserts? Fab or passing fad?7 Comments »
A gal sitting about four feet away from me is pissed off at restaurants. She frequently dines out with a pack of friends. They are continually frustrated by restaurants that refuse to split the bill for them. Case one: Her party of 11 at Trece. “We were told they would not split the check because they don’t have the software,” she says. “And to install the software it would cost $45,000.” Huh? Seriously? “It also happened to me at Charlie Palmer on New Year’s Eve,” she says. “They would do it four and four but not four transactions of two.”
In both cases they asked the waiter ahead of time. Why this ticks off my friend is that she doesn’t drink so when the bill gets divided by the table, she ends up paying more than her fair share.
Anybody else out there have this problem? Sounds like it’s a pain in the sass for both sides. Let’s discuss.43 Comments »
I know a lot of you dined out last night and many paid high prices for special Valentine’s Day menus. Tell us about your experience. Were you charmed or robbed?21 Comments »