Last night John Tesar played a 53-year old geezer chef on a thrilling episode of Food Network’s Extreme Chef. He faced two younger chefs: Joe, a douchey New York dude who was once a private chef for Donald Trump; and Greg, a Portland chef who couldn’t cut it in medical school so he quit and went to the CIA.
Tesar was confident from the start. “I run 10 miles a day,” Tesar gloated. After that, he works all day and night. The competition took place on a 60-acre farm in Malibu Canyon and the premise had the chefs running all over the place to source ingredients.
HEARTY BREAKFAST was the segment. To obtain eggs, the chefs had to conquer a “crop-stical course” made of bales of hay formed into various tunnels and towers. Tesar, a virtual Jack LaLane, was first to the eggs (he picked duck!) and he won the first competition soundly with his ginger and duck egg French toast. (I think there was a fruit salad and some whiskey involved, but I can’t read my notes, and I refuse to rerun the show.) It only matters that when the Simon Cowell wannabe (and lookalike) host announced Tesar as the winner, Tesar took a modest Zen-like bow. Tesar is now the master of “the unconventional use of an egg.”
No, it’s not over. There are still 45 minutes left in the show. Here we go.11 Comments »
Last night, John Tesar appeared on Extreme Chef and emerged victorious (and with $10,ooo prize money to show for it).
This morning, however, Steven Doyle reported this even more interesting (and par for the course) quote from the wild life of Mr. T:
“We closed The Table but we are about to open it back up again. It will be called One Art. The One Art is about the art of being a chef. There will be two seating’s, five nights a week. Much like Ad Hoc. There will be 3 courses or more. It will cost a flat $55. Everything farm to table and local as humanly possible. Less reliant on foie and truffles.”
So, there you have it. Let loose.
OK, so technically he just recounted doing so on The Colbert Report, but his description of biting into a fatted, endangered bird is one for the vault:
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The storefront sign is now up at soon-to-open Oliver’s Fine Foods, a family-owned local and gourmet food market in downtown Fort Worth. The store will provide a selection of foods, wine and beer, as well as a deli, a butcher shop and catering to downtown residents.
“The number one most-requested use is a grocery,” Johnny Campbell, President and CEO of Sundance Square, told NBCDFW last month. According to Campbell, Sundance Square had been looking into putting a grocery store in the 6,600 square-foot space in the Sanger Building on Throckmorton and Fourth for two years.5 Comments »
The recent DFW food truck explosion reminds me of the 1998 dot-com boom. While there are only a few regularly active trucks right now, many more have been licensed and are in the process of getting their trucks, web sites, Facebook, and Twitter feeds aligned. We first have to give credit to the early adopters in Dallas: Green House and City Street Grille. They forged the path, worked with City Hall and the Arts District and made it possible for the newcomers. Fort Worth had it’s early adopters as well: TacoHeads, Salsa Limon, and Yum Yum. In May we told you about Jack’s Chowhound, Gandolfo’s, and The Bomb Fried Pies. In May/June, Ssahm Korean BBQ and Nammi Vietnamese started rolling.
The good news is that getting a truck on the streets is now easier and the Dallas City Council has made it easier for them to do business as well as park in the popular Arts District. What what once took months, now takes a few weeks. Fort Worth is doing it’s part as well, with more trucks coming and a planned food truck court.
Each Monday I will post the weekly schedule for food trucks and the list will be updated throughout the week. We will also tweet changes and updates (@DSIDEDISH). Jump for more about the newer food trucks (and trailers) and news about the old ones. There are a lot of trucks coming, so if I miss a couple of details, I hope the food truck entrepreneurs correct me in the comments or by email. Continue reading "Update: New Food Trucks in Dallas/Fort Worth"3 Comments »
Hey, Dishers. Where did you eat this week? Did you find something fabulous? Did you find something foul? We’d love to hear your thoughts on your latest restaurant experiences. Here’s what you reported last week.18 Comments »