Wednesday September 21—Oktoberfest kickoff at The Old Monk. Keg tapping at 7.30 pm. Dennis from Franconia will bring a 200 year old wooden keg of his Oktoberfest which we will tap at 7:30. Keg tapper this year will be our very own Tim Rogers. The beer is served in ceramic steins with the Old Monk logo. A 24 oz stein full of beer is $15 and you keep the stein. Bratwurst and knockwurst are available.
Beer for a cause. Every year The Monk hosts a pumpkin carving event to raise money for charity. Guests pay $10 and get a scooped out pumpkin, carving tools and a pint compliments of Guinness (Guinness, Harp, Smithwicks, Half and Half, or Black and Tan ). The Monk matches the $10 (last year they wrote a check for $5,500 to North Texas Food Bank) Carving begins October 19 and runs through Halloween night.
Currently The Monk has cask conditioned Fireman’s #4. Get it before it runs out.
Six firkins of Green Flash West Coast IPA (7.3% ABV and 95 IBUs) are literally on a truck from San Diego right now. They should arrive any day to go on the beer engines at The Monk and The Idle. This beer will most certainly go quickly; it’s pretty highly regarded in craft beer circles.
Mon., Sept. 26: Beer Dinner with Ayinger Celebrator, Pinkus Organic Hefeweizen, Avery Kaiser Oktoberfest, Kapuzinger Schwarz-Weizen, and Breckenridge Vanilla Porter.
Tues, Sept. 27: Magic Hat Hat Hex “Ourtoberfest Glass Night”
Weds., Sept. 28: Summit Oktoberfest Glass Night
Thurs., Sept. 29: Avery Kaiser Oktoberfest Glass Night
Fri., Sept. 30: Spaten Munich Mug Night
jump for the rest of the listings… Continue reading "Brews News: More Oktoberfest (and Plain Old October) Beer News & Schtuff"
Listed as one of the Top 10 Oktoberfests in America by USA Today, Addison’s annual beer fest draws over 60,000 polka, German food, weiner dog, and Spaten Bier fanatics. The city-wide event centers on Addison Circle Park with music, folk dancing, sing-alongs, weiner races, and children’s entertainment lasting throughout the weekend.
Enjoy music and dancing at the 30,000 square foot air conditioned “Schloss Addison” tent.
Outdoor music and dancing at the Bowl Stage.
The Addison Conference Centre is being transformed into an authentic Munich beer hall with authentic German food & beverage, Biers of the World & Weingarten, and beer & wine seminars.
Artist Corner and the Market is the official arts and crafts area.
Carnival: rides and games from Talley Amusements
Family Fun Zone: family entertainment and activities in the Family Fun Zone at Addison Oktoberfest!
And then, of course, there are the weiner races (I just like hearing this woman say weiners over and over.)
Hours & admission:
Friday, Sept 16, $10, 6 pm to midnight
Saturday, Sept 17, $5, noon to 5pm / $10 from 5 pm to midnight
Sunday, Sept 18, $5, noon to 5 pm
(kids under 4 are free at all times)
Tip: Buy your food & beverage tickets at the Town of Addison Finance Building and for every $50 you spend you’ll get an additional $5 in tickets free.
So the permit sign in the window at 1404 Main Street reads “The Garden Bar,” but that’s not the real name. However, the address is the site of the soon-to-open bar manned by mixologists Michael Martensen and Eddie “Lucky” Campbell. The dynamic duo have held the space vacated by Dr. Bell’s BBQ for some time, but it looks like things inside are ramping up. These guys know how to keep a secret. None of my snitches are snitching. However, I thought I heard somebody “say” the name of the joint will contain the name of a brown liquor. Oh, let’s name it. Free round of cocktails to the person who makes the best guess!20 Comments »
The early morning sun shines on vineyard covered hillsides of Sonoma County, California at Chalk Hill Estate. Winemaker Lisa Bishop Forbes is with Mark Lingenfelder, EVP of Vineyard Operations, walking amongst the vines early, checking the grapes to see how they are ripening on this day in late August. It has been a cooler than normal year so far, troubling as the previous year was as well, and hopes for warmer days are constant among everyone’s thoughts.
Lucky for Lisa, this is not her first rodeo with Chalk Hill. The young winemaker is preparing for her second solo vintage at Chalk Hill, having just been named their Director of Winemaking in 2010, recruited from Dry Creek Vineyard, where she held the same position. However, prior to joining Dry Creek, Lisa had worked at Chalk Hill from 1995 – 2004 as Assistant Winemaker to first David Ramey then Bill Knuttel. Coming back to Chalk Hill as Head Winemaker was an easy decision as she had been in love with the Estate since the first moment she saw it in the 1990′s.2 Comments »
I was tooling down Irving Blvd. yesterday after a run to the camera store and I spotted a couple of cars and a motorcycle in front of the soon-to-open Off-Site Kitchen. I opened the door to find owner/chef Nick Badovinus and chef Dan Riley trying out a few items for the menu. Besides getting a free cheeseburger (look out for this one, Dallas. It’s a bobbydazzler and it is only $3.50), I got a brief tour of the space which they hope to get open by the end of the month. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. “Low and slow” in Badovinus-speak. “It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
The tiny restaurant at the corner of Wycliff and Irving Blvd. will basically do breakfast and lunch, but they will be open until 6:30PM and offer take out, including meats by the pound. “All of our meats except rib-eye will be around $3 a pound,” Badovinus said. I also tried a sliced peppered kielbasa sandwich topped with a sliced lettuce salad tossed in a Carolina pulled pork vinaigrette. (Sorry, I finished it before I remembered to photograph it.) Off-Site Kitchen will be a sandwich-lovers dream. They make it easy to grab and go or stay and eat on the covered patio.
Jump for photos.
Contributor Brooklynne Peters fills us in on what it was like to be a guest at NOSH’s Sassicaia wine dinner last night:
It was an evening of origins at NOSH Euro Bistro last night. The popular Oak Lawn restaurant hosted an exclusive five-course wine dinner, featuring Italian Sassicaia wines. Third-generation Italian family members were on hand to explain, in the charm of English spoken with a native Italian accent, the history and success of the winery.
Seats at the table went for $199; this writer (who was a guest at the event) was curious to see whether or not the evening would live up to the price tag.
Jump for pics… Continue reading "Sassicaia Wine Dinner at NOSH"
If we’ve learned one thing about chef John Tesar this summer it’s that he is ambitious. His original vision of The Commissary as a casual burger joint with a higher end restaurant “on the side” seemed to be a doomed deal. His original chef’s tasting menu offered at The Table was closed this summer.
But hope springs eternal with Tesar. Hark, on September 20, he will debut One Art, a limited-seating restaurant featuring a “farm-to-table menu items served a la carte.” The 12-person capacity restaurant will be open Tuesday through Saturday for two seatings: 6:30 p.m. and 8:30 by reservation only.
Hey John, what’s the deal? “Our new concept is dedicated to the passion and the art of cooking. We will be using as many local and seasonal products as possible to create interesting and inspiring cuisine five nights per week. That is the essence of One Art.”
Essence aside, Tesar will also serve a 3-course fixed menu which will change weekly. After dinner, guests can choose from an artisian cheese selection or a variety of Tesar’s wife Tracy’s pies or other sweet treats like chocolate soufflé or grapefruit gratin. Apps run $13-$15 while entrees are in the $20- $29 range.
A sample menu is below. I’m checking on the wine program. Reservations: 469-600-4660.
UPPITY DATE: From sommelier Scott Barber: One Art will share the extensive wine list with The Commissary which was designed with The Table’s fine dining menu in mind. It features many exciting cutting edge wines you won’t find anywhere else in town at one of the lowest markups in the city. Pairings will be available but due to the a la carte nature of the menu it will focus more on bottles and half bottles (white for apps, red for mains, selection of sweet wines, ports, sherries and vermouths for cheese/salumi). Corkage policy will be the same, Sunday-Wednesday, $20 per 750ml bottle not on the list. See the wine list/website for details. While One Art won’t be open on Monday, the Retail Monday program will remain with half price glasses and retail pricing on all bottles (approx 40% off list). Of course, I’ll be working the room to help guests find the right wines for their menu/taste/budget.
A loyal Disher who loves Taqueria El Fuego reports he read on Chowhound his beloved taco spot was closed. He emailed me and asked me to confirm. I called and the phone is disconnected. Guess I’ll dispatch a scout for a visual.
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.10 Comments »
The other day we announced the big switcheroo in the kitchen at Bolsa. Chefs Jeff Harris and Matt Balke, the Starsky and Hutch of the Dallas dining scene, joined the team at Bolsa to open Bolsa Mercado in November. A press release informed us that the chef-from-the-beginning-of Bolsa, Graham Dodds, “announced last week that he has decided to pursue another opportunity” or DTPAO.
To seasoned industry veterans, DTPAO is code for “we really don’t want to talk about what went on behind the scenes.” I called Graham and asked him to tell me the real story.
“I had a great time with Bolsa and it was a great three-year run,” Dodds said. “I’ve been working on a concept with a partner and some investors since mid-July.” I pressed his feet to the fire, so to speak, to get details. But Dodds gave me little. “I can’t say much but it’s going to me my kind of place. I’ve been cooking like this [Bolsa] for a long time and it is my basic philosophy,” Dodds said. “I want a small restaurant with a small kitchen.” He did say he and his partner have narrowed potential sites down to a few and wherever it ends up, it will not be Oak Cliff. “I loved being a part of the Oak Cliff community and watching it grow,” Dodds said. “But I have a five year old daughter and a mortgage to pay.”12 Comments »