Last week, the chefs realized that one of the losing contestants (either Bev or Grayson) would be returning through Last Chance Kitchen, which would increase their numero to cinco. Sarah (who looks like Austin Eater editor Andrea Grimes, don’t you think?) is noticeably disappointed when Bev walks through the doors to compete with the other four in this elimination challenge because tiny Bev is a fierce competitor. She is a beast.
Now three out of the five contestants are repping the Asian continent. I would just like to point that out. #minoritypride
Jump for more shenanigans. Continue reading "Top Chef: Texas, Episode 14 Recap"7 Comments »
I dropped in to get a quick look at Hid In 2612, Michael Martensen’s newest pop-up bar in Deep Ellum. It’s gorgeous and fun and full of groovy people. The space is divided into four or five differently decorated spaces and some of Dallas’ finest bartenders are taking shifts at the bar. Food is available from Cane Rosso next door. I didn’t have time for a drink but I plan to get back before their last night which is Saturday Friday, February 10. They open at 8PM.
Go. Drink. Report.
This plea from another Disher suffering from restaurant memory loss:
I am trying to recollect the name of a restaurant that was operating in the 1970’s and 80’s located on the Circle – it was rather exclusive (and if my memory serves me correctly – required reservations). Probably around 1979, family members took my nephew there for his high school graduation dinner – and recently we were sitting around discussing that event – and guess what? Not a one of us could recall the name of the restaurant.
Southern Kitchen?11 Comments »
Tuesday night, pizza lover and baseball writer, Evan Grant, and pizza maker and baseball lover, Jay Jerrier held the finals of the “Name a Pizza for Mike Napoli” contest at Cane Rosso. Four of the five finalists showed up to sample their until-then-never-tasted pizza recipes. Jerrier went to great lengths to make the pies. “We don’t make an Alfredo sauce, so I had to create one for Jason Joseph’s “Angel Tears” entry,” Jerrier said.
I slinked in at the end of the evening to try the pies and I’ve got to hand it to all who were picked in the finals. It was a tough decision. My favorite was Doug Fusella’s “The Cane Rosso Napoli Experience” with Jimmy’s sausage, meatballs, sopressata, spinach, and jalapenos. But Grant and Jerrier picked Joseph’s “Angel Tears,” a pie of Italian sausage, salami, sweet onion, jalapenos, roasted garlic, spinach, Roma tomatoes, and mozzarella dusted with Romano. Jump for all of the recipes and the rationale behind the ingredients below. AND PHOTOS!