I visited an Indian restaurant in Irving this past weekend with a couple friends, eager to consume mango lassi with a side of samosas since it was a place that I’d heard good things about. I walked in, and it was one of those confusing restaurants where you’re not sure what to do first. Seat yourself or wait to be seated? There wasn’t a sign, so the woman behind the cash register told us to order first after I’d asked.
Six samosas, three drinks, and four entrees later, I could tell that the employee was struggling with my large order. She didn’t have a fancy cash register to add up the bill, but possessed a calculator-looking thing that spat out the receipt at the top. That’s fine. I understand that not every restaurant has the means to buy the most modern technology. What boggles my mind is when the cashier woman finished adding up my bill, she told me she wasn’t sure if she did her math correctly.
Really? I wondered if she was serious, and when she gave me another confused look, I pulled out my calculator app and began adding up my own order. A lot of you will probably think I’m a snot for even mentioning this out loud, and I agree, yes, I probably am. But I’ve realized that all this time I’ve taken competent cashiers for granted.
Has this happened to you before? Do you carry around a big calculator everywhere you go so you can tally up your bill? If this happens again, I think I’ll bust out my TI-83 and at least look a bit more professional when I’m doing someone’s job for them.13 Comments »
D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.
Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.10 Comments »
This week I attended a media event at Centric, the new restaurant at The Marriott City Center in downtown Dallas. The Marriott wanted to draw attention to their $16m renovation of the hotel that includes a new concierge room on the 16th floor, a state-of-the-art 24-hour fitness center, room upgrades, lobby art, and a new name and menu for the restaurant. The executive chef is Yoni Heredia, a California Culinary Academy graduate who has been a chef positions at Hilton and Westin hotels around the country.
Get ready for Central Market’s yearly culinary salute to foreign food. In 2010, we celebrated Argentina (Hi, Francis!). Last year we pigged out on Spain (Hola, Paco!). This year they are throwing a two-week soiree for France, specifically the southern region of Provence, which will begin on May 9 and run through May 22.
Here’s a little poop I learned: Zee hottest ticket will be a seat in the outdoor tent where the kick-off event, “A Taste of Provence,” will feature a sampling of dishes prepared by Chef Patrice Olivon! C’est magnifique! You know Olivon, oui? He’s the cute French dude who won Iron Chef hosts “Dinner is Served,” a lovely show on PBS. It is set for Wednesday, May 9, and begins at 6 p.m.
The menu includes some personal favorites from his childhood (served family-style at long tables), which will be paired with French wines (shocker!). Think: Pissaladiere (thick, pizza-like dish popular in Nice and Marseilles); tomates farcies (tomatoes stuffed with beef, rice & herbs); cod with aioli; roasted lamb with ratatouille; and warm seasonal fruit cooked in red wine served over vanilla ice cream (really?). So frugal Francophiles, get a cheap trip ($35 per person) to Provence, if only for one evening. Tickets can be booked by clicking here or by visiting the Cooking School reservation site for Dallas.
Sancerre! Profiteroles! A truffle in every pot! Vamos, I mean, nous permettre d’aller!
(Below, I will copy and paste an actual MEDIA-ONLY release so you can get an insider’s look on how real food writing works. I will pair it with commentary from a professional media person.5 Comments »