Just last week, we were urging you guys to vote for Tim Byres of SMOKE and Tre Wilcox of Marquee Grill for Food & Wine’s “The People’s Best New Chef” in the Southwest category. And, boy, did you vote. Tim Byres is the Southwest champion for the second year in a row. He must have a strong following or something, because this guy just smoked nine other strong contenders (including the recently crowned king of Top Chef Season 9, Paul Qui) and now his lovely face and profile will be included in the July 2012 issue of Food & Wine.
If you’re not sure why he’s a big deal, take a look at the profile below:
WHY HE’S AMAZING Because he goes beyond just barbecue, with an in-kitchen wood grill and smoke pit for smoking or curing almost every dish on the menu.
CULINARY SCHOOL Johnson & Wales University (Miami)
BACKGROUND Stephan Pyles, Mansion Restaurant (Dallas)
MUST-TRY DISH Hand-pulled all-natural whole hog, North Carolina style, which is roasted overnight.
WHAT SMELLS SO GOOD Byres smokes or cures almost all his dishes over wood, using either the mesquite-fueled wood grill and barbecue pit in the kitchen or a vintage Appalachian cold smoker out back, which uses hickory, pecan wood and charcoal.
MENU INSPIRATION Before opening Smoke in fall 2009, Byres spent the summer traveling across the South in a rebuilt VW bus, tasting regional barbecue. “Everybody wants to label barbecue styles and areas,” he says. “But wherever you go in the rural South, styles developed from availability and necessity. It’s just honest cooking.”
LOCAL FLAVORS The kitchen team planted an herb and vegetable garden behind the Hotel Belmont, where the restaurant is located.
If you’re feeling a lot of Tim Byres-love today, go vote for him in our People’s Choice Best Chef category so he can also show up in the August issue of D Magazine.
Many of the Dallas food trucks will be out in full force around the St. Patrick’s Day parade on Greenville Ave. Look for Ruthie’s and Cajun Tailgators to begin with. Others are still nailing down their strategic locations.
Enticed will continue to poke their nose out as the weather warms up.
Wednesday Update: Added Nammi 1, Nammi 2, Enticed, TX Delizioso, and Eat Jo Dawgs (in Ft. Worth).
Here is your schedule for the week. Trucks move and break. Rain and cold weather can change a planned outing very quickly. Always check Facebook and Twitter feeds.2 Comments »
The corner of Prestonwood Road and Beltline is about to get a new look, as in a new 11-screen, 1,900-seat stadium theater complex called, wait for it, LOOK Cinemas. Tom Stephenson, a “notable theater industry veteran,” and Brian Mason, a Dallas based entrepreneur, have partnered with former New-York-cop-turned-restaurateur, Joseph Palladino. The state of the art theater complex will be surrounded by Palladino’s restaurants: Nick & Sam’s Grill and Coal Vines. Construction is scheduled to start soon and they plan to be up and running by the end of this year.
UPPITY DATE: RealPoints has more artwork of the complex.4 Comments »
We caught up with the fine folks behind Rockstar Bakeshop this weekend as they celebrated the maiden voyage of their shiny new truck, which they’ve lovingly named “Layla.” The weather may not have been ideal last Friday, but the whoopie-heads were out in full force to support Dallas’ first mobile whoopie shop. Judging by the droves of smiling faces, all in attendance were satisfied with what Rockstar had to offer, which included their usual line-up of whoopies, but also some new creations such as the chocolate dipped pretzel sticks, bourbon glazed bread pudding (which sold out in, like, 10 mins) and a toasted marshmallow s’mores bar. With the support of the wonderful ladies of Easy Slider truck, it’s no wonder that the Dallas food truck scene is blowing up like an atom bomb.
I caught up with Denver Leonard, who along with his wife, Kristen, are the brains and brawn behind this whoopie operation, and asked him some very important questions regarding their the business, future plans, and the legitimacy of their rock star status.
Jump for an insider’s dish into the world of whoopie… Continue reading "Rockstar Bakeshop Goes Mobile With A Little Help From Their Friends"
I hope you’ve eaten lunch already.
If you haven’t, then tough luck. You’re going to feel some hunger pains after looking at these photos from last Thursday, when 13 chefs from Dallas, Fort Worth, Las Vegas, Chicago and Utah gathered inside the Westin Galleria for Bonne Santé’s Food and Wine Showcase. It all started in the summer of 2010 after acclaimed chefs Scott Gottlich of Bijoux and William Koval of the Lakewood Country Club came up with this fundraiser to benefit the National Kidney Foundation after Chef Gottlich’s sister underwent a kidney transplant, and Chef Koval had to lean on the NKF after his son was born with only one kidney. The lucky attendees of the event walked around the chef stations, eating off small plates as they sipped on wine pairings.
Jump for some great photos. Continue reading "Bonne Santé’s 2nd Annual Food and Wine Showcase Raises Money to Fight Kidney Disease"
This is your time to shine, Sidedishers! Tell the rest of Dallas where to get the best hamburgers, pizzas, margaritas, sushi, and other good eats because we know you have an opinion. Voting in our Readers’ Choice food and drink category starts today and ends on March 25, so vote once a day for the next two weeks if you’d like. Vote on your phone, vote as you’re pretending to do work, and vote while you’re waiting for the other guy to make the next move in Words with Friends. Do your duty and make sure only the best of the best earn that coveted spot in our August 2012 issue.3 Comments »
Editorial intern Michelle Saunders popped into the North Texas Food Bank’s yearly fundraiser last Friday. She files this report:
When I headed over to the Meyerson Symphony Center Friday morning for the annual Empty Bowls fundraiser, I wasn’t quite sure what to expect. Since it was held on DSO’s turf, I assumed that it would be fairly formal. Never in my wildest dreams would I have imagined that sweatpants, sneakers, and spandex would be allowed in the Meyerson (I cringe a bit just writing them in the same sentence!). No one seemed to mind, however. Everyone was too focused on the steaming soups to be sampled and the beautiful handmade bowls to be purchased to worry about appearances.
What began as a small high school project in Michigan in 1990 has grown into a worldwide fundraising initiative against hunger. Guests purchase a ticket which provides them with a modest meal of soup and bread and a handcrafted empty bowl to take home as a reminder of the epidemic of hunger.