On your mark, get set, email. Kent Rathbun’s interactive cooking classes, The Dirty Dozen, sell out fast. They’re pricey but everyone I’ve spoken with who has taken one (or twelve) loves them. Jump for the details. Great holiday present for the budding chef in your life.
Jump for the joy of the season. Continue reading "Kent Rathbun Announces 2012 Dirty Dozen Cooking Classes"4 Comments »
I am a Chardonnay fan. I drink it when it is hot outside or cold outside, with food or on its own. Sometimes I prefer the heavy, fully malolactic fermented Chard, sometimes one that isn’t quite so robust and a little lighter and cleaner. Luckily, looking all over the world, you can find any type pretty easily. Here are a few favorites I have been enjoying lately, some selections were sent for editorial consideration.
Sbragia 2007 Home Ranch Chardonnay – From the Sbragia family ranch on the east side of Dry Creek in Sonoma County, that has been a part of the family for several decades, this Chardonnay benefits from the cool temperatures of the vineyard creating a wine filled with bright fruit flavors of crisp pear, Golden Delicious apple and tropical fruit with balanced citrus notes and a clean finish. A great wine to start a night with. Continue reading "What To Drink Now: Chardonnay"3 Comments »
She’s a gay old gal and she’s got plenty of aches and pains. She asks for your help.
Nancy, I need to comfort my poor old bones. Can you tell me the best places to get soup. Not just a restaurant but maybe someplace that sells it in larger quantities? I’m no gourmet. I buy the crud from the deli at Tom Thumb and it’s so salty. Thanks.
Crud from Tom Thumb? Wow, a critic to boot. I could think of a few places to tell her but that is your job. Get to it.13 Comments »
The Venetian Room at the Fairmont Hotel in downtown Dallas was full last Friday night for one of the most unusual culinary events of the year. The Culinary Showdown consisted of two teams: one led by the Fairmont’s André Natera, executive chef of the hotel, and the other by Paul Peddle, executive sous chef. They faced off in an Iron Chef-type competition in which scallops were the mystery ingredient. Each team leader had an assistant. Chef Natera snagged Eric Marting, a member of the Fairmont’s Dallas culinary team and their likely entrant in the 2012 Rising Star Chef Competition. Peddle worked with sous chef Andrew McDonald, also on the Fairmont Dallas culinary team, is a 2011 Rising Star Chef Winner.
Each team had 90 minutes to create as many dishes as they wished that featured the secret ingredient. Team Natera produced.