Last night, Bronwen Weber of Frosted Art Bakery and Studio in Dallas made the cake you see above. For her efforts, she was crowned the winner of Food Network Challenge: Lion King Cakes. The win marked her 14th medal from the Food Network Challenges (more than any other contestant), as well as her eighth gold (first place) medal, which is three more than the second best challenger. She is the queen of Lion King cakes for sure.
Brooklynne Peters attended the much publicized and well-attended opening on Private Social. She files this report.
If success can be judged by how well liked you are, then Tiffany Derry is already successful. Last Friday, many of Derry’s friends showed up for the extravagant, star-studded red-carpet opening of her new restaurant Private Social. Eight of Derry’s closest friends who also happen to some of the nation’s top chefs and they appeared alongside Derry on Top Chef Season 7. “You only open once,” said Derry, who put a lot of thought into planning the event. “This is special.”
Jump for photos and details.6 Comments »
The Arts District keeps adding trucks to their line-up. Just for this week’s schedule, all of the Arts Districts’ line-up is highlighted. This week, Yum Yum truck from Ft. Worth comes to Dallas for breakfast and lunch in the Arts District on Monday and Friday.
Lots of trucks will be parking in the Arts District next Saturday for their annual Art in October, a month-long event of art, performances, food, and other events. On Saturday, you’ll find Green House, Ssahm, Ruthie’s, Trailercakes, Gandolfo’s, and enticed. Update: Nammi will now be there also.
Enticed is back in Dallas this week, having cut off their stay at the East Texas State Fair a week early. Gennarino’s will make a Dallas appearance at Two Corks and a Bottle in the Quadrangle on Saturday night. A couple of trucks, including Gandolfo’s and Yum Yum are hitting the breakfast crowd. Because there are so few, I’m not showing breakfast in our weekly schedule yet.
Almost all of the food trucks are begging for staff. Gandolfo’s and The Butcher’s Son are looking for truck managers and cooks. Trailercakes needs bakers and private event managers.
Our usual disclaimer: Trucks get caught in traffic, they have mechanical problems, some are habitually late. Always check their Facebook and Twitter feeds. Jump for the schedule. Continue reading "September 26: Your Weekly Food Truck Schedule in and near Dallas"2 Comments »
Our favorite forager, Tom Spicer has lots for sale at FM 1410. Here’s his latest update on inventory.
Okay, enough with the links already. Here’s what I need you to buy…and if you can’t buy anything then just come sit out on my back deck and take in the fertile scenery yields of my blood, sweat and tears. Arugula, Sweet, lemon, thai and cinnamon basils, “Spicer Greens”, Wolf Creek Okra and 8 Ball zucchini, Marfa, Tx. Tomatoes, Wild and Cultivated Exotic Mushrooms, Sea Beans, Squash Blossoms, Fresh Pinto Beans (purple hulls and black eyed peas by monday). Wolf Creek Farm pickles and preserves (real, local farm mom n’ pop put up goods as opposed to all the high fructose corn syrup stuff made in mass quantities with what ever label you want on it) Send me out to the mkt. in the wee hours to get the freshest pick of sweet corn, tomatoes, spinach, melons/cantaloupes, squash or whatever…kale and collards included though my garden is flush with Rainbow Beet tops and Chards”. That’s all for now. let me know what you’re looking for.
Jump for Tom Spicer’s (unedited) vegetable report.
If you’ve traveled through Thailand, Cambodia, and Vietnam then you are familiar with this popular dish. Although pho hasn’t quite made it to the mainstream breakfast menus in Dallas, it’s the common way to start your day in many countries. Recently Sarah Reiss ate pho for breakfast, lunch, and dinner and several bowls in between and files this story on pho.
Though pho (pronounced fuh) is far from new to North Texas, the recent surge of openings has reintroduced the signature soup of Vietnam to the mainstream. For newbies, let us explain the allure. It’s a savory broth (generally beef, chicken, or pork) seasoned with coriander, basil, star anise, and green onion; ladled over flat rice noodles and paper-thin tenderloin, brisket, chicken, or pork; and garnished with fresh bean sprouts, herbs, lime quarters, and varying quantities of hot chili paste. It might not sound much different than any other soup, but it tastes like magic.
Here is a a pho primer and a list of our favorite places. Tell us yours.4 Comments »