I’m late to the announcement of the JBF Awards semi-finalists party, but only because I am on vacation and just found a reliable internet connection.
Congrats to our Dallas area winners: Stephan Pyles in the rarefied air of Outstanding Chef, a national category; ditto for the national nod to The French Room at the Adolphus Hotel for Outstanding Service; Best Chef in the Southwest includes both Bruno Davaillon (Mansion Restaurant at Rosewood Mansion on Turtle Creek) and Teiichi Sakurai (Tei-An); and Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas is in the running for Outstanding Wine Program. I’m stunned and thrilled to see Nick Badovinus’ name in the Best Restaurateur list. Badovinus is a low-key chef and restaurateur without high-profile partners or a team of publicists. His victory would be a real Cinderella story. The finalists will be announced on March 19 and the winners will be revealed at the James Beard Foundation Awards Ceremony and Gala Reception on Monday, May 7 in New York City. Go DALLAS!7 Comments »
Yesterday, I visited a food market near the beach at Ipanema in Rio de Janeiro. I spent long time at the stall in the picture to watch the owner make his own hot sauce by mixing various peppers with vinaigrette and herbs. Besides peppers, dried herbs, and sauces, he displayed several medicinal nuts. I don’t speak Portuguese, and it was difficult to understand the passionate descriptions of the two ingredients in the picture below the jump. Do you recognize them? Continue reading "Report From Rio: Guess the Mystery Ingredients"12 Comments »
Some months ago I took a look at Social 121 shortly after its opening. I recently returned for a media event to see how the place is progressing. The Social 121 concept was always bold: create a restaurant and nightclub as hip as any in town out in the exurbs at the border of Plano and Frisco. But would it be able to sustain enough business? Is the hippest demographic well-represented way up north, or are the cool kids of Dallas willing to travel that far? Almost one year after its opening, I can report: it’s solid, man.