Awaiting official confirmation, but my inside source says The Naughty Chef, Blythe Beck, is leaving Central 214 to do some sort of naughty themed bus tour.
UPITTY DATE: Beck is still in the kitchen until the end of September.
UPITTY UPDATE: ” Wow! You work fast lady!! Yes I have resigned from Central 214,” Beck said. “I am leaving to go work on a personal project. I will be at Central 214 until September 30th. I am still doing my cooking class!”7 Comments »
For eight years chef Jeffery Hobbs has worked the line at Suze with his good friend and partner Gilbert Garza. Hobbs has decided tomorrow will be his last day at Suze. “I am going to take a break from the daily grind to refresh my batteries,” Hobbs said. “My son graduated from high school this year and I feel like I have a little breathing room to do something different.
Hobbs has lined up a consulting job with Jack Perkins owner of Maple & Motor. Perkins recently announced his plans to open a taco joint, ocaTaco, in the food court at UT Southwestern Medical Center. Hobbs and Perkins may have a couple of other projects in mind, but neither one is willing to share at this point. “I plan to help Jack bring his menu into focus,” Hobbs said. “We really see eye-to-eye. He is a straight shooter.”
Hobbs first met Garza in the kitchen at Toscana. “I asked Gilbert to mentor me,” Hobbs said. “We go back a long way and I look forward to returning to Suze to do some guest chef dinners.” Hobbs is also on the board of Dallas Farmers Market Friends and he was the inaugural chef at Café Momentum. After Toscana, Hobbs cheffed at Hotel St. Germain and iL Sole.
Restaurante Luna’s , the sit-down eatery attached to Luna’s Tortilla Factory, just announced that they’ve completed their orientation with TABC for their liquor license and that the margaritas will start flowing soon.
Raise your hand if you’ve ever tasted kulfi, the ice cream of the Indian subcontinent made with only pure cooked milk, cane sugar, and natural flavors. It’s decadent; it’s intense; it’s lower in calories, sugar, and fat than similar ice creams. Sold yet?
If you’re still unsure, swing by the Dallas Farmers Market between 10:30 and 4:30 on Sept. 11 when Dallas’ own Kaurina’s, local manufacturer of authentic Indian kulfi and exotic ice creams, will partner with the Cooking Channel’s Frozen Treat Truck tour stop to hand out free samples of Kaurina’s 80 calorie Kulfi bars.
A bit on Kaurina’s:
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Kaurina’s started when, co-founder, Mrs. Jas Singh began making kulfi from an original family recipe for family and friends. Kaurina’s stays true to tradition by using only pure, simple and all natural ingredients, with no eggs or preservatives. Today Kaurina’s supplies their delicious Kulfis to all major ethnic Indian and South Asian grocers throughout Texas as well as Market Street in DFW, and coming soon to Central Markets.
“We were excited to taste these all-natural kulfi pops by Kaurina’s, a small company in Texas,” said Merritt Watts, senior editor at Everyday Food for marthastewart.com. “They were rich yet refreshing and had the perfect creamy texture.”
“We want to offer Kaurina’s Kulfi as a healthier alternative to traditional ice cream. With fewer calories, sugar, and fat, you can savor the flavor without the guilt,” said Aman Singh, VP of Kaurina’s. “Kulfi has been enjoyed for generations overseas, and Kaurina’s wants to introduce that tradition of enjoying authentic Kulfi to the West.”
I listen to a lot of public radio. A couple months ago, my home girl Terri Gross broadcast an interview on Fresh Air that focused on the logistical and ethical questions at play regarding growing meat from stem cells in a laboratory setting.
Before you jump to conclusions about real vs. lab-created meat, science writer Michael Specter, who traveled to laboratories in the Netherlands and North Carolina to examine the progress scientists have made in developing in vitro meat, is quick to point out that this is real meat. It’s real muscle cells, the same ones that live inside a real cow, minus the environmental bugbears such as pesticides, UV radiation, etc. (Specter wrote about the arguments in favor of lab-made steaks in the May 23 issue of The New Yorker.)
Even though the technology and global feasibility are still in development, I’d lay money on the fact that the technology’s not going to fade away. And being that this is Texas, this is a topic worth familiarizing ourselves with so that we can have a reasonable discussion about the technology’s pros and cons.
Pros: a reduction in animal cruelty and greenhouse gas emissions
Cons: You tell me. Especially in light of rising population numbers and the domino effect of socioeconomic and environmental pitfalls associated with feeding all those people.
Agriculture stats show that the largest share of Texas’ agricultural income is derived from beef cattle. Texas ranks #1 in the country in cattle raised—a number that can exceed 14 million head. That’s about 20 percent of the nation’s beef cattle.3 Comments »
A No Reservations-watching Disher sends this request
Last night’s No Reservations got me craving some Yakkamein, do you know anywhere in Dallas that serves it?
This Cantonese-Creole beef-base soup is supposed to be the ultimate hangover cure. Anybody?2 Comments »
I snuck in to John Tesar’s Hater’s Party last night. My friend Laura and I arrived early and watched them set up. Tesar was running around organizing the seating and the free booze and tacos in the Camanera Tequila truck parked outside the restaurant. By the time we left (7:30PM), there were about 40 people on the patio. I witnessed no hate; only love for John Tesar. Our photographer, Desiree Espada, took pictures.
Jump for the love of John.
Last Thursday, The Park and Stanley Korshak held a fashion show in Korshak’s courtyard. Within seconds of getting out of my car, I was a sweaty mess. Yet, none of the beautiful people around me seemed to be having issues with the heat. Why is this? I wondered. Then a server walked by with a tray full of adult popsicles. Being a teetotalling Type 1 diabetic, I could not partake. But my friends who did said they were delicious. I asked the wonderful folks at Stanley Korshak to share their recipe. They were happy to oblige. Follow the jump so you can make your own popsicles for your next party.
(Oh, and in case you’re wondering about the progress of The Park, here you go: The Park’s crossbeams are approximately 85 percent complete. The final set of box beams will be finished late October. Waterproofing is 60 percent complete. The Jet fan installation is happening now. And trees will be installed this fall.)
Now, jump.1 Comment »
Head to Urban Crust in Plano on Sept 12 for an end-of-summer beer dinner featuring Doghead Fish Dogfish Head beers out of Rehoboth Beach, Delaware. Although the evening’s menu remains in development, we do know that five unique beers will be paired with five special dishes by Chef Salvatore for only $29.90 per person. Call 972-509-1400 or email Monica@UrbanCrust.com to reserve your spot.
On Sept. 15, Quesa-D-Ya’s will open a new location in on Sandy Lake in Coppell serving the 75019 zip code. This Dallas-based eatery riffs on the pizza delivery theme by delivering quesadillas, which they market as a fast, healthy alternative to pizza. Menu items range from the Smokey Mountain D-Ya to the garden fresh Bruschetta D-Ya. Salsa is made fresh, in-store each day.
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“Quesa-D-Ya’s was born from the frustration that is pizza delivery. We were convinced that delivery could be done fresher, faster, more innovative & exciting. All in all, we thought it could be done BETTER,” explains Paul Oltmann, co-founder of Quesa-D-Ya’s.
There is perhaps nothing better in the summer than a Rose; whether it is a Rose of Pinot Noir, Syrah, Grenache, Merlot even Malbec, a dry Rose is the perfect summer sipper as it has all the body and flavor of a great red wine, without the heaviness that can sometimes weigh you down. A quality that is great in the middle of winter, but in the summer we want something a little lighter, with a bit of a chill put on it, but still has great flavor.
I have been enjoying quite a few lately, a few have been sent for editorial consideration, all are delicious.
I was at Parigi the other night for dinner and tried the new Rose they had just added to their list, Wispering Angel. A super light Rose of Grenache with Syrah, Cinsault, Mourvedre and Rolle, the color of peachy-pink rose petals with subtle flavors of citrus, strawberry and a delicate layer of earthiness and spice. We went on a Friday night without a reservation so the patio was our only option for a table, and though it was 100 degrees at 8pm we took it. Served very cold, this wine kept us cool throughout the night and paired beautifully with a Parigi cheese plate and portabella fries with truffle.1 Comment »
Another week, another food truck schedule. This week City Street is the only truck rolling for breakfast. Jack’s Chowhound will be in the Arts District on Wednesday, but is otherwise taking a break and working on permitting in other cities. Enticed Shaved Ice will be taking this week off to get their regular generator repaired. They are hoping to be back out by the end of the week. In addition, we bring you schedules for Gandolfo’s NY Deli, Nammi Vietnamese, Crazy Sisters, Green House, and il Cane Rosso’s mobile pizzeria. As always, check their Twitter and Facebook feeds for last minute changes.
Update: Green House is at de Boulle’s for Tuesday lunch. City Street at Two Corks and a Bottle this coming Saturday evening.
Just off the phone with a handsome young man at Terilli’s the popular Dallas restaurant that closed after the fire on Greenville Avenue in early March 2010. They are all ready to go and waiting for their CO from the city. Any day now.3 Comments »
In the most out-of-left-field news of the morning, it seems that Top Chef contender, former Shinsei execu-chef, and current execu-chef at Brownstone, Casey Thomspon (Brownstone), has actually joined forces with Sam’s Club to (as the press release says) “provide restaurant-quality, simply delicious mealtime solutions.”
I could rewrite the release for you here, but it reads best in its original format:7 Comments »
OK, it’s no secret that we’re really impressed with Joe Martin and Johnny Koons, the two Highland Park buddies who moved from Dallas to Alaska to found Stormont Williams Fish Co. We were so impressed with their story, in fact, that we devoted several magazine pages to them this month. Today on Facebook, the duo posted pictures showing how the fish they catch makes its way from the boat to your doorstep in Dallas.
Check it out.
Thanks to all who took the time to recognize their server this week during KRLD Restaurant Week. This week I’m happy to see Connie Frances Forbin rise to the top. No surprise, Connie has been at The French Room for at least 20 years. She is charming, warm, and professional. Connie received several votes but Bethany took a picture and sends this note:
Nancy, I’d like to introduce you to the best restaurant week server I have ever had – Connie at The French Room. She was kind, courteous, full of smiles, knowledgeable, and made the most wonderful recommendations. We appreciated her service so much that we made a reservation to be at her table next week for a non-restaurant week meal. I know now why the French Room is so highly rated – not only is the room beautiful, but the service is among the best I have had in Dallas.
Cue standing ovation. Other shout-outs go to Collin at Bolla in the Stoneleigh (from Jack), Robert at Abacus (from Meredith), and Joel Mendoza at Perry’s Steakhouse (from Jack).
Jump for reader reviews of their servers. Thank you all.4 Comments »
Our gal on the street, Julissa Treviño, attended Lightcatcher Winery’s Lucy Dance grape crushing party over the weekends. Behold her report:
Crowds of people—most of them in peasant skirts, peasant tops, and bandanas—lined up outside LightCatcher Winery in Fort Worth on Saturday at noon, waiting for their turn to participate in what the winery calls “the Lucy Dance.”
About 300 people showed up for the winery’s annual public grape crushing event, Crush Day, this weekend. Anyone dressed as Lucy (based on the I Love Lucy episode where she crushed grapes) got to take home a free bottle of the 2010 Texas Kiss Merlot Rosé.
jump for the report and messy pics… Continue reading "Lightcatcher Winery in Fort Worth Hosts I Love Lucy Grape Stomping Party"2 Comments »
Leave it to Teresa “Gumshoe” Gubbins to find a snitch in Trader Joe’s camp. Since the grocery chain announced they were planning locations in Dallas last May, they have been quite secretive about their locations. According to TG, you can rule out the former location on Greenville Ave. Her Deep Throat coughs up three possible locations: Walnut Hill and Central, Knox Ave., and Fort Worth. All of the details are here.
There was a time when Trader Joe’s was cool and funky and carried stuff you couldn’t find elsewhere, but I think the company is now running on a tired image. In the 70s, Two Buck Chuck played a significant role in nursing wine drinkers off the Spanada bottle but the last TBC I sampled burned the enamel off my teeth. So, Trader Joe’s? Yes or no? Why?20 Comments »