Thanks to On The Border who showed up today with a surprise cocktail treat bucket and an invitation to join them for their big Cinco de Mayo celebration tomorrow. If you have a favorite tequila, from Patron to Casa Noble to Milagro to Sauza, they have a cocktail for you. Looks like their “Perfect Patron” with Patron Silver, Patron Citronge and Fresh Lime Agave Sour is ideal to quench any thirst on this hot Cinco de Mayo weekend. Live music starts at 5:30 tomorrow at their Addison location with Le Freak; $5 cover charge and drink specials all night.2 Comments »
Former Gloria’s employee Fernando Santo’s is teaming up with his mother Blanco Husca to open Nando’s. The restaurant, scheduled for June 1 opening, is in the space formerly known as Cava/Le Rendezvous in the southwest quadrant of Preston Royal Shopping Center. “The menu will be Veracruz-style,” Santos said. “My mother is going to be the chef.” Blanco Husca was the chef at The Original Mexican Café (“The Original”) in Galveston.8 Comments »
John Cox, Ray Skradzinski, Oliver Sitrin, and Heather Dorris may not be names that trip off your tongue. But if history is any guide they will be big-name chefs in Dallas in the next few years. They were the four winners in this year’s Rising Star Chefs Contest: Heather Darris (Bolla), Oliver Sitrin (Marquee), Ray Skradzinski (Five-Sixty by Wolfgang Puck), and John Cox (Hyatt Regency) Former winners have included Andre Natera (now execuchef at The Pyramid Restaurant), J. Chastain (now sous chef at The Rosewood Mansion on Turtle Creek), Omar Flores (now execuchef at Driftwood) and Anthony Bombaci (now execuchef at Nana).
Jump for photos and the rest of the story. Continue reading "Dallas Wine and Food Festival: Report on The Rising Star Chefs Awards Dinner"6 Comments »
New Zealand is considered to be a young wine region, they really only got started making wine in the 1950′s, preferring at the time to drink beer, tea, sherry and port instead of still, dry wine. They did, however, have a massive farming and ranching industry, particularly with cattle and sheep (there are 4 million people in New Zealand, 30 million sheep.) Early winemakers knew that the land was fertile, the nights were cool and the days were hot, and the maritime climate on the coast of New Zealand was conducive to growing wine grapes that could eventually produce interesting wine with acidity, freshness and distinct character. Villa Maria Estate was one of those wineries. Villa Maria founder Sir George Fistonich and General Manager Winemaking and Viticulture, Alastair Maling, MW, were in Dallas yesterday to hold a 50th anniversary tasting and luncheon at the Warwick Melrose. I was an invited guest to the celebration.
Continue reading "What To Drink Now: Villa Maria and 50 Years of Fabulous New Zealand Wine"
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.9 Comments »
Earlier this week, I was minding my own business and munching on a purple yam (skin intact, baked in the oven – just the way I like it) when my co-worker asked me, “What’s that purple thing?” I looked down at the purple yam I was snacking on, and it suddenly dawned on me that purple yams are like gold kiwifruits. Not everybody knows that they exist.
Now it is time for me to interrupt your usual morning program with (what I like to call) Friday Fun Fact Time. Purple yams are available. You can buy them in Asian markets. More specifically, you can find them at the H Mart in Carrollton where I do all my purple yam shopping.
I find them much sweeter than the regular sweet potatoes you find at grocery stores. The flesh melts into a gooey, sticky consistency after you wash the skin thoroughly, pop them into the oven at 400 degrees Fahrenheit, and leave them in there for a good 40 to 60 minutes. Don’t forget to line your baking pan with aluminum foil so they don’t stick, either.