Danyele McPherson may weigh 80 pounds. She is a tiny pistol of a chef. If you’ve seen her in action, red hair swirling around her face in front of the wood oven at Stephan Pyles, you know what I mean. She’s been a culinary force behind Pyles’ Fuego, the mini 4-seat restaurant that uses scientific techniques applied to cooking.
Today, it was announced that Danyele will be a sous chef and a culinary force behind one of the hardest working men in ChefBiz, Brian Luscher of The Grape. Not to be confused with The Brad, The Grape is one of Dallas’ finest restaurants. In typical press release speak, Luscher says, “I am super excited to have Danyele in The Grape kitchen as a leader of our culinary team. She is a great asset and we look forward to seeing her influences reflected on The Grape menu.” Good for you Luscher, like you needed another great asset at The Grape.
This just in from Jeff Fryman at The Common Table:
I just wanted to let you know of a beer event we will holding next Saturday, May 14, from noon to 5:00. We are calling it: The Belgian Tea Party. We’ll be
pouring 12 Belgian/Belgian-style beers, serving three types of mussels with frites, and giving away Belgian Beer Glasses All Day during the event. There will be live Jazz on the patio. And at some point, we will be dumping out a keg of Stella. Because to us, Belgium has so much more beer love to offer but Stella is always getting in
It will be fun.
Meanwhile, Matt Quenette over at Meddlesome Moth chimes in with their happenings:
On May 4 (tonight), we’ll be tapping Great Divide Grand Cru—a strong dark Belgian style—kinda of a catch all style that allow brewers to make something strong. Dark fruit flavors, Belgian candi sugar, abv 11+. Great Divide has been making great casks so far.C asks are always so tricky with the carbonation and taste. Most brewers aren’t good at it and just put the most full flavor beer they produce in it to mask the inperfections. Soooo, I am really looking forward this.
Then, on May 11, Donn from Dogfish Head is sending us a case each of Raison d’Extra (which is not made anymore), Fort, Immort Ale, Red and White, and Burton Baton. All have been aged since 2007. We will do a flight or individual bottle sales. Uber rare. Donn will be on hand to answer all things DFH.
We are have recently released some bottles of rare beer from our cellar. Immort Ale 2010, Choc Barrel Aged Quad, Deschutes Abyss 2010, Brooklyn Black Ops 2010, Avery Mephistophleles’ 2007, Avery Samaels 08,09,10, Allagash Curieux 2010. Just some fun stuff.
Finally……….Adam Avery is coming to The Moth June 13th. It is a Monday and we gonna sell the MF’er out. It will be the Avery Experience with over ten beers. I spoke to the rep the other day and he says the cellar is open to us. It will be a truly phenomenal sensory explosion in our mouths.
Monday from 7P-9:30P the Glenfiddich “Cask Of Dreams” nationwide tour will stop by Stanley Korshak with a special tasting and opportunity to win great dream vacations and prizes. Glenfiddich hopes to inspire the single malt fan to follow their dreams and pursue their passions, and what better way than with a tasty dram of Scotch.
The Cask of Dreams campaign exists to encourage, inspire and assist people in realizing those goals with a combination of prizes, incentives and philanthropic pursuits.
If you still don’t buy into the notion that Deep Ellum is alive and well, it’s about time you made a return visit. Or perhaps you’re like me and feel it was never dead in the first place.This week, I paid a visit to one of the newest residents of this quirky, eclectic neighborhood, Zen Baking Company. Zen was opened by two sisters, Chonnie Richey and Czarina Hounsel, and together they are determined to create the perfect cake ball. I’m pleased to report they may have done just that.10 Comments »
Monday night our photographer Desiree Espada dropped by John Tesar’s inaugural dinner at The Table, the 12 8-seat tasting room next to The Commissary. The table was lined with friends including Jennifer and David Uygur (Lucia), Chef Bruno Davaillon (Mansion execuchef), Michael Flynn (Mansion sommelier), Tim Byres (Smoke), Teiichi “Teach” Sakurai (Tei-An), and The “Ubiquitous” Brad. Sarah Reiss from our staff was also invited. Here are the pictures Desiree managed to capture.8 Comments »
The United States celebrates Cinco de Mayo each year with as much, if not more, gusto than those in Mexico. If you are opting to celebrate the occasion with some cocktail creations of your own, think about mixing one of these up. They are guaranteed to put you in the proper party mood.
Herradura Emerald Sea
2 oz Herradura Silver
1 ½ oz Aloe Juice
½ oz Lime Juice
½ oz Simple Syrup
1 ½ oz Cucumber Juice
1 Cucumber Disc
First prepare the cayenne and salt rim, pour cayenne powder and salt in a 1:2 ratio on a saucer. Rim the glass with agave syrup, lime juice or simple syrup. Place the rim up end into the cayenne salt mix. Place all liquid ingredients into a Boston shaker. Fill old fashioned glass with Ice carefully as not to disturb the rim. Strain contents of Boston Shaker carefully. Garnish with cucumber disc. Continue reading "What to Drink Now: Cinco de Mayo"