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 »