Tonight I am going to do a dining review and I am going to tweet four pictures during the meal. You can follow along @DSideDish. If you guess where I am before I leave, you will win a prize.3 Comments »
Jimmy John’s advertises that their delivery is Freaky Fast. See their blog at www.freakyfast.com. But does their desire to be freaky fast give their 20-something young man without a handicapped placard some freaky authorization to park in a handicapped parking place? The driver did dutifully leave his flashers on.
We’ve had our say about valet parkers before. How about delivery? Does anything go?16 Comments »
The co-owners of Nosh Euro Bistro, Avner Samuel and Jon Stevens, are going out of their New American comfort zone and opening a restaurant that’ll feature cuisine from Thailand, India, the Middle East, Mexico, and more. SNACK Global Kitchen & Bar is taking over the former Horne & Dekker spot on 2323 N. Henderson Avenue and gutting it to create three different bar areas – one with cocktails, wine, and beer; the second will serve small hot plates; and the third “will feature a large wood-burning oven for made-to-order flatbreads and distinct hot dishes cooked in various vessels over the fire (40 seats total for all three drink and food bar areas).”
“SNACK will feature small plates with recipes from around the globe. The cocktails, wine and beer list will reflect and complement the globally influenced menu, while at the same time remaining at a low price per ticket average.” The menu will change frequently and two large blackboards, (5 ’x 8’) against the sidewalls of the restaurant,” says Samuel, “Whatever the market will bear that day will be on the menu.”
This joint is open nightly seven days a week and will provide brunch service on Saturdays and Sundays. The Kitchen is open until midnight, while the bar closes at 2 AM.
I’m a cereal eater. I also like to eat my cereal with 2% milk, soy milk, and rice milk – chilled or not chilled. It doesn’t matter. Sometimes when I visit my grandmothers in Taiwan, I’ll have a small panic attack because there’s no milk and cereal to be found within a ten-minute radius. When I do have access to my usual glorious boxes of Kashi or Fiber One, I’ll pour my milk until it touches the bottom of my floating flakes, quickly eat my breakfast before it becomes a soggy mess, and then slurp up the leftover milk in a hurry because it is always unsettling to find solid, sugary bits camping out in my bowl. It feels like my milk has been violated.
While I was catching up with a college buddy the other day, my friend was eating a bowl of late night cereal and gushing about his cereal milk. This has happened to me so many times before. Can someone please explain this phenomenon to me? (Though, I must admit, this cereal milk recipe doesn’t look half-bad after you strain all the solid bits out.)
What are your cereal habits? Do you like to eat it dry? Are you a cereal mixer? Do you not eat cereal at all? Hopefully, that’s not the case. That would be too much crazy talk.8 Comments »
Harvest in South America is entering its final days, with Argentina’s Vendimia Festival, the annual wine harvest festival, finishing at the end of the first week of March. Which means right now tons and tons of delicious Malbec, Carmenere, Cabernet Sauvignon, Syrah and more are making the anticipated transformation from juice to alcohol, from grape to wine. In 2010 Argentina’s national government declared wine as the country’s national liquor.
Jump for the beauty of South American reds. Continue reading "What To Drink Now: South American Premium Reds"3 Comments »
This just in from our friend Freda: The Farmers Market Cooking Class Schedule for the Spring 2012 session. These cooking classes are co-sponsored by The American Institute of Wine & Food and the Dallas Farmers Market Friends. Details are below. Here are the stars of the show:
Class (1) April 7, Chef Jason Weaver. Texas Spice at the Omni Dallas Hotel Theme: The Farmers Market Welcomes Back Chef Jason
Class (2) April 14, Chef Tre Wilcox. Marquee Grill. Theme: Spring Cooking with a Top Chef
Class (3) April 21, Chef Joel Harloff. The Second Floor. Theme: The Second Floor at the Market
Class (4) April 28, Chef Bruno Davaillon. The Mansion Restaurant at Rosewood Mansion. Theme: The Mansion Cookbook
Class (5) May 5, Chef Jeffery Hobbs. Sissy’s Southern Kitchen & Bar. Theme: Cinco de Mayo1 Comment »
Don’t we all wish we could escape these storms and trot off to the Caribbeans? According to Whole Foods, there’s no need to leave your home this weekend since it’s bringing global cuisine right to your neighborhood. Whole Foods Market’s eight DFW stores are having a three-day Street Food Festival celebrating the creativity of international street food vendors for some family fun.
Jump below for the schedule. Continue reading "Whole Foods’ Street Food Festival"1 Comment »