In light of Mother Nature’s recent brutality, it’s no wonder that everyone we know is using these recent cooler days as an excuse to run to their favorite outdoor patio. I, myself, spent a good 30 minutes this morning in the backyard throwing the tennis ball with the new dog, soaking up the breezy 72 degree air, and making plans for which patios I’m going to hit throughout this noticeably cooler (and shorter) week. I’m liking the idea of Ginger Man, and the outdoor tables at NorthPark make me very happy for a little post-movie chit-chat. Then, of course, there’s BarBelmont, the upstairs and downstairs patios at Alma, the outdoor tables at The Old Monk, etc, etc. I could go on for weeks.
How about you? When the breeze kicks up and lunchtime, happy hour, or dinnertime calls, where would your friends be most likely to find you?
Well, not quite weekly this week, since most of us were off for Labor Day. Except for Randy Wolken of Gandolfo’s, who was the only truck that we know of working on Labor Day. Gandolfo’s reports a very successful Labor Day effort. In other news, Jack’s Chowhound had a relaxing post-Sigel’s Food Truck effort by getting his inspections for the Irving, Las Colinas and Valley Ranch areas. City Street is not on the city streets this week. You can finally try Ruthie’s grilled cheese at a public, non-event location on Friday in the Dallas Design District. We learned through actual practice that Enticed’s shaved ice just gets better in the fall without 110 degree temperatures beating on it.
And our weekly disclaimer: Trucks move. Trucks break down. Owners make last minute changes. Be sure to check their Facebook or Twitter feeds.
Jump for the schedule. Continue reading "September 6: Your Weekly Food Truck Schedule in Dallas"2 Comments »
Kristy Alpert ‘paks’ in the flavors of the Middle East at Al Markaz Restaurant in Carrollton.
Overview: If you pull up to Al Markaz, see it’s a grocery store, and think you’ve arrived at the wrong place, don’t leave. Just peak through the windows and you’ll a small restaurant in the back area. Like some of the best hole-in-the-wall places, Al Markaz is set in an unassuming shopping center surrounded by corporate loading docks and hid in plain sight off a major highway. It’s an Indian grocery store, restaurant, and catering business all in one, with an amazing selection of meats and pastries just about everywhere you look; I walked in to a steaming tray of phyllo pastries just in time to beat the lunch crowd to the booths.
Menu: Their lunch special is what draws most people to this place … that and the amazingly accurate Pakistani/Indian dishes, of course. For $6.45, you can get three dishes with a side of naan and a salad. But their dinner entrees are incredibly authentic and, even more importantly, consistent. Their most popular dishes are their chicken briyani and seekh kabob, but judging from the looks on the other patron’s faces, they must not have many entrees that don’t delight.7 Comments »
We may have just entered September but a picture of the how the 2011 wine grape harvest will shape up is emerging. A the moment it looks like small quantity but high quality. The intense heat of the summer was the key factor and also forced some farmers to harvest earlier than usual. I corresponded with growers last week and an optimistic picture emerged.
On the harvest date: Virtually all the grapes are in across the east and central parts of the state. Amanda Koraska at Flat Creek Estate in the Hill Country says, “The 2011 grape harvest was much earlier than years past. The white wine varietals for vintage 2011 were harvested about two weeks earlier than past vintages while the red varietals were harvested almost six weeks earlier. Our harvest was fully completed by mid-July.” In the High Plains, where the harvest usually takes place latest in the state consultant Bobby Cox reports that the harvest is 80% complete, whereas normally they are just getting started.
On quality: Marnelle Durrett, winemaker at Kiepersol Estates reports: “Phenomenal! Best fruit we have ever harvested!” Phillip Anderson, General Manager at Cap Rock Winery, doesn’t grow grapes but reports on the grapes his independent growers delivered. “The quality of fruit is really nice,” Anderson said. “The heat gave us nice ripeness and obviously we didn’t have any moisture related problems. The berry size was much smaller than usual.” Veteran industry consultant Bobby Cox reports on some of the as-yet unharvested grapes “Finally the weather broke,” Cox said. “We have Montpulciano, Aglianico, and two vineyards of Cabernet Sauvignon still hanging in 80-something highs and 50-something lows. That dog should hunt!”
Jump for the full report.
Do you tweet? Do you like to talk wine? Then you will enjoy the monthly TXwine Twitter Tuesday, community discussions led by Russ Kane with Vintage Texas. Tonight the tweet-a-thon will tackle food and wine. Sandstone Cellars’ Don Pullum, Texas grape grower and consultant winemaker, will present three recipes and six wines from Texas and beyond that highlight the role of acidity in both food and wine, and discuss how acidity plays a key role in wine and food pairing.
Instruction and the selected food and wine pairings are below.
I first encountered this tasty treat while walking past a street vendor in Paris. It is a custard tart of some kind, I have never figured out the actual name.The are available everywhere in Paris from bakeries to street vendors and SO tasty. Please help!
Well, he at least took a picture and said please. Okay, let’s get busy.6 Comments »