Jason Maddy is well on his way to becoming the next rock star chef in Dallas. Until now, he has cooked in the shadows of some big names, working as a sous chef under David Bouley at Danube, in Manhattan, and David Bull at the Driskill Hotel, in Austin. John Tesar tagged Maddy as his chef de cuisine at The Rosewood Mansion on Turtle Creek. He stayed on after Bruno Davaillon took over in 2009, leaving two and a half years later to become executive chef at Oak.
Now the 35-year-old finally has the spotlight. Oak opened in the Design District in mid-December. Barely a week later, word began to spread that something special was happening. I got calls from several restaurateurs asking, “Who is this guy?”
A day late this week. Quite a few of the food trucks busted their chops at Lone Star park on Monday and are taking it a little slower this week. Several are completely on vacation. Good Karma is taking the week off while their truck is back at Cruisin’ Kitchens getting tuned up and updated for them to spend more time in Dallas.
Jump for your schedule. As always, and especially this shortened week, check Facebook and Twitter feeds before venturing out. Continue reading "Dallas/Fort Worth Food Truck News and Schedule for week of May 28"
We sent D Magazine intern Teo Soares to the DEBC’s Brew-B-Q on Sunday. He came back with this report.
It’s Sunday and I’m in line for barbecue at Deep Ellum Brewing Co.’s Brew-B-Q. Before the day ends, about 800 people will wade through the crowds at DEBC’s beer garden and stand in line for tapped kegs. They wear plaid shirts and shorts and summer dresses that show an occasional tattoo on an ankle or a shoulder blade, and when the sun sets, their Ray-Ban glasses hang from their necks.
This is the brewery’s second Brew-B-Q, but the first to take place at DEBC’s facility. A year ago, this space was little more than an empty warehouse, and DEBC hosted the event at Life at Deep Ellum, a cultural center next door. This year’s event is an opportunity to showcase their facility, which now boasts five tanks and a beer garden that faces Malcolm X Boulevard. “We want people to get to see this place,” says Tait Lifto, the brewery’s “Brand and Sales Ninja.” He continues: “This house is built for people.”
I have been drinking some delicious Old World wines lately, or specifically wine from France, Italy, Spain, Germany and Portugal. The beauty of Old World wine is the heritage, tradition and dedication to the grapes and terroir driven wines vintners and wine makers have had for centuries. It is similar to acknowledging the significance of classic French cuisine, we wouldn’t be where we are today without the solid roots of what has been in place for decades. Another bonus, many stellar wines from throughout Europe are very reasonably priced, giving you a great bang for your buck bottle of wine you are happy to serve at a dinner party. Some regions and varietals are still relatively unknown to wine drinkers throughout the United States, making Old World wine sometimes difficult to understand, however with a little bit of insight and research you will uncover a delicious bottle with ease. Here are a few Old World wine wine suggestions to try. I will follow up with red suggestions in the next few days. A few selections were sent for editorial consideration, some have simply caught my eye on the shelf at my local wine shop or that was on special at Central Market during their French extravaganza.
I helped host a charity dinner the other evening with a hope to introduce guests to a few wine selections that they may not try on their own, a common goal I have when hosting, first pouring the very reasonably priced Segura Viudas Brut Reserva Cava, surprising guests that a $10 bottle of bubbles could taste so good.
Next I poured a French white I picked up at Central Market that their in-store specialist suggested, an unusual combination of varietals you don’t see very often – Ugni Blanc and Colombard from Domaine du Tariquet. Ugni Blanc (or Trebbiano when made in Italy) and Colombard are both better known for their use in Cognac, but blended together create a light, crisp and floral wine with balanced acidity and good fruit, pairing well with a salad made with Spicer greens, Asian pear and crushed walnuts from Chef Mark Wootton of Garden Cafe. Continue reading "What To Drink Now: Old World White Wine"2 Comments »