Recently, while out in Napa Valley, I had a chance to taste the new releases of the 2009 Chardonnay at Far Niente, and a whole slew of newly released 2008 single vineyard Cabernet Sauvignon at their sister winery, Nickel & Nickel. Both of these wineries were started by the late Gil Nickle and his wife Beth, who moved from their nursery business in Oklahoma to start a world class winery in Napa Valley. In 1979 they began the restoration on an old stone building just off Highway 29 known at Far Niente. In 1997 they did the same with an old barn house and farm on the other side of Highway 29 now known as Nickel & Nickel. Now run by proprietress and partner Beth Nickel, along with longtime friends and partners Dirk Hampson, Larry Maguire, Erik Nickel and Jeremy Nickel (a Southern Methodist University grad) Far Niente and Nickel & Nickel are known for producing award winning, elegant wine, as well as true hospitality when visiting their luxurious estates. Continue reading "What to Drink Now: Far Niente and Nickel & Nickel"1 Comment »
This just in from a very creative disher. Talk about throwing down the gauntlet:
I liked your post about Labor Day-themed cocktails yesterday and was wondering if anyone had ideas. I have come up with some names, but feel at a loss when it comes to actually concocting an interesting drink. Anyone want to come up with a drink to match the following names?
Grover Cleavland’s Compromise
The Pullman Strike
The Haymarket Affair
End of Summer Swizzler
Samuel Gompers Dream
The New Deal
White Shoe Sayonara
Jimmy Hoffa Locator
C’mon people. It’s the Friday before a long weekend. Let’s procrastinate by designing some drinks in the comments section! I will personally concoct the best of the best and detail the expereince in words (and pictures if possible) on Tuesday.1 Comment »
Despite the heat, I’m seeing an uptick in the number of restaurants advertising their dog friendly patios. In mid-2008 the City of Dallas amended their ordinance allowing dogs on restaurant patios under certain conditions, such as no outside food prep, entering only through an outdoor entrance, leashed only, and not allowed to sit on tables, chairs, or counter tops.
I might take some heat for it here on SideDish, but I’m just not a fan of dogs on a restaurant patio. While 90% of dogs (and their owners) are well-behaved, that leaves 1 out of 10 that are not. When I lived in Europe, it was very common to have dogs on the patios and inside of the restaurants, roaming at will and sitting on chairs. I’ve had my fill of dogs sniffing around my table.
So let’s just throw this open for discussion. Are you a fan of dog friendly patios? Have you had any problems?
Bark.34 Comments »
When Abe Schoener was a Professor of Ancient Greek Philosophy at St. John’s College he may have spent many hours contemplating Plato’s views on belief and knowledge. Or wondering how Socrates managed to play 157 times for the Brazilian national soccer team. Now he spends more time occupied with Archimedes theory of displacement as he crushes grapes to make wine just east of California’s Napa Valley. The Scholium Project is one of the most idiosyncratic wineries in California. Owner Schoener and two employees uncompromisingly execute Schoener’s vision of how wine should be made. He believes that it should reflect a place: so every wine has the vineyard name on the label. It should reflect some notion of the soul of the place, the fruit, and the time it was made. So fermentation can run for months in some cases at low temperatures as though that can leach every scintilla of the goodness that the grapes can give.
Jump to sample.
Contributor Brooklynne Peters wrangled this intel on chef Nick Stellino’s upcoming Dallas visit :
Next weekend, chefs Nick Stellino (Nick Stellino Cooking with Friends) and Kent Rathbun (Abacus) are pairing up to present the Dallas community with a weekend of culinary exhibition and education.
Stellino, a well-known TV host and cookbook author who refers to himself as “the Woody Allen of cooking,” will join Rathbun at DUO on Friday at 11:30 a.m. for a lunch demonstration where he will flex his gastronomic muscles in his area of expertise—Italian food. A native Sicilian, Stellino will teach attendees how to make pasta with tomatoes, basil and shrimp, pasta with ham, mushrooms, asparagus and truffle oil and pasta with braised sausages and ricotta parmigiana.
jump for dates and times… Continue reading "Chef Nick Stellino Pairs With Kent Rathbun for Weekend Workshops"
Okay, this post is for those of you who did not participate in KRLD Restaurant Week. This post is for people who went out to eat and have something to say about Normal Dallas Dining Week. Here is what you reported last week.10 Comments »
I was talking with a friend of mine who loves the fried food madness of the Texas State Fair. Obviously many other people share her passion for fried strawberry waffles, fried margaritas, fried butter, and fried bubblegum. The recent “winners” for this year’s State Fair were announced Wednesday and the local blogs comment boxes have lit up like fried Christmas trees.
I hate it all as much as I hated eating in Paula Deen’s restaurant in Savannah. I can still smell the cloud of burnt butter that met me at the door of Lady and Sons Restaurant. The portions were obnoxiously huge and I had to shower when I got back to my hotel.
The last time I visited the Fair, I sat at one of the picnic benches and watched a family of three eat their way through a pile of food. The husband and wife, maybe in their early 40s, were obese. The woman was in a wheel chair with an oxygen tank. The husband, who weighed at least 350 pounds, was shoveling food in his mouth using both hands. The saddest sight was their son. He couldn’t have been 12 years old and already on the verge of obesity. He was listlessly staring at the ground and gnawing on a huge turkey leg.
I can hear you crying: “It’s only once a year. Live a little. Have some fun.” I can’t. That isn’t fun or funny to me. It’s gross.32 Comments »
I guess we should call this Weak Three. Anybody out there still checking out the deals during KRLD Restaurant Week?We’d love to hear from you. Take pictures of your servers and email them to me. They work hard for the money.2 Comments »