You’ll need your strength for a long day of golf and good times at the Colonial. Before heading to the course, we recommend a hearty lunch at Reata, best known for its upscale cowboy cuisine. The tenderloin tamales make our mouth water every time. Looking for the perfect place to have a cold one on a warm summer night? It’s hard to beat Reata’s patio views of lively Sundance Square. For reservations, call 817-336-1009 or visit reata.net.
I have mixed feelings about Ruth Reichl. For many years I devoured everything she wrote. After reading her first couple books, I grew a little weary of her style. Her writing is florid like perfume. Sometimes she says so much with just a spritz; other times her words overwhelm your senses.
However, she has been a talented, successful, and authoritative voice to my generation of eaters and writers. When I got a chance to sit down with Ms. Reichl at a conference in Minneapolis, oh about ten years ago, I was ready to bond.
Didn’t happen. She was rude. She never looked me in the eye. She didn’t ask me one thing about myself or Dallas. (Wouldn’t a national food magazine editor be curious about the dining scene in a major US city?) She was deep into her job as Queen of Gourmet and she didn’t want to talk about food criticism. She was “past that.”
Well, goody for her. Gourmet died and Ruth rose above the rubble. She’s had a series of glam jobs on TV, she wrote books, and is the executive producer of Garlic and Sapphires, a film based on her memoirs. And she has great hair (which I’m sure she hates). My disappointment in Reichl has morphed into mind-numbing mixture of jealousy and resentment. Especially when it comes to her hair.
Today, cue Elton John, Ruth Reichl is back. She is the editorial advisor to Gilt Taste, an online magazine/catalog (webazinelog?) featuring fine writing, artisanal products, and lots of Ruth. Does she get on your nerves or do you love her flowery prose (and The Bridges of Madison County)? But here’s the good news.3 Comments »
Last week our very own Brenda and Clay Cockerell of Coquerel Family Wine Estates were at Sigel’s on Greenville for a special tasting of their nearly sold out Sauvignon Blanc and recently introduced Petite Sirah. I am a fan of their wine, both for their local roots and hometown flair, and dedication to making great Napa Valley wine.
This was my first time to taste the 2008 La Petite Sirah and wow…what a wine. Very big and powerful with a dense, deep red, almost black color with hearty black fruit aromas with just a touch of cigar-box and spice. Big tannins with bold, round mouth-feel which softens mid-palate leading to an elegant finish that will continue to soften with further aging. 100% Calistoga fruit this is a rich wine perfect to pair with beef or lamb or even hard cheeses.1 Comment »
This just in:
Just in time for the start of grilling season, join Food + Wine today, Wednesday, May 18 at 1 pm for a live Q&A session with Chef Tim Love, veritable meat master and chef/owner of Lonesome Dove Western Bistro and Love Shack in Texas.
Chef Love will answer all your questions posted on the FOOD & WINE Facebook Wall (http://www.facebook.com/foodandwine) at 1:00pm for one hour. For a few of Chef Love’s recipes featured in FOOD & WINE like Sticky BBQ Beef Ribs and Cocoa and Chile Rubbed Pork Chops visit http://bit.ly/io52oy
Chef Love is part of our new Facebook chat series, FOOD & WINE Kitchen Insider. At FOOD & WINE we love to inspire the impassioned and adventurous epicure. To that end, each month we are giving you access to some of the epicurean world’s leading industry talent right here on our Facebook “Wall.”
Zanata Plano, which Teresa Gubbins reviewed for us this month, has snapped up Chef Jamie Samford, who has led culinary teams at Rosewood Hotels, Central Market, Winn Meat Company/Ben E. Keith Foods, Lola, Angeluna, and Dallas Cowboys Stadium, to serve as the new Exec Chef in the Historic Plano location.
Samford hit the ground running by debuting a new menu featuring classic regional and provincial recipes from both Northern and Southern Italy, incorporating fine local and imported ingredients from the farm field, pasture, garden, and the freshest catches from the ocean. Zanata’s antipasti menu includes favorites such as sweet Texas onions and local tomatoes; a house spinach & gorgonzola salad (pecans, dates, pear, grapes, and an herb vinaigrette); and Zanata’s famous crab dip (with lavash, ciabatta, and feta cheese). The hot antipasti menu features calamari fritto (lightly polenta-crusted with a spicy marinara and lemon mayonnaise); soppresetta bruschetta (gorgonzola and roasted pepper spread); mussels steamed in either red or white sauce; and Tuscan ham & bean soup (slow-stewed ham, cannellini beans).
Jump for dinner. Continue reading "New Executive Chef & New Menu at Zanata Plano"
It was not so long ago that the Dallas food scene was buzzing about the famed Mexican-Korean mash-up sweeping the West coast. Anticipation of Korean tacos becoming the new “it” taco filled local foodies with hope. Then Gohgee To Go‘s Twitter feed promised to bring these treats to Dallas. Perhaps you’ve tried their tacos once before, as I did shortly after its opening, but when a friend recommended I sample the pork torta, I knew a return visit was in order. Luckily, I have wise friends.
Richard Paterson, the Master Blender of Dalmore Scotch whisky was in Dallas last week. After a tasting of the various Scotches they’ve produced over the last 18 years, I got a chance to ask him about the most unusual Scotch he ever encountered. Bottoms up.1 Comment »