The “Food Truck Experience” continues this week at The Sigel’s on Greenville. And “Street Food Wednesdays” continues on Knox St., behind Crate & Barrel. Between the two of these events, you’ll find virtually every mainstay truck in Dallas.
Thursday brings two events, both in the evening. In Addison, “Bite Nights” continues with multiple food trucks at The Savoye Apartments. I haven’t been there, but all of the operators tell me that they love being at this event. The monthly “Parking Lot” returns to Sunflower Market with Rock ‘n’ Roll Tacos, Semplice Cibo Italiano, Enticed, Jack’s Chowhound, Good Karma Kitchen, Nammi, Ruthie’s, and Cajun Tailgators.
On Saturday from 3pm to 10pm, Addison will host a food truck fest at the Savoye Apartments, at Vitruvian Park – 3875 Ponte Ave.
I’ve received emails from multiple trucks telling me that they are trying to hire people. If you have some background, pick your favorite food truck and ask if they are hiring. They all are.
Update: Addison’s Thursday evening event is cancelled.
So here is your schedule for the week. As always, check Facebook and Twitter before venturing out. Jump. Continue reading "Food Truck News and Schedule in Dallas/Ft. Worth for the week of June 4"
Howard and Amy Davies will never be accused of following the crowd. They started growing grapes in 1999 and opened Arché Winery in Montague County in 2007. They didn’t choose either of the two major grape growing areas in Texas–the High Plains around Lubbock and the Hill Country–to plant their vineyard. They didn’t choose the native or hybrid grapes that withstand Texas temperatures and pestilence. However, their commitment to quality was unwavering. The result is that Arché is turning out wines that rank with the best in Texas and inspiring others to grow grapes in their part of the world. Howard and Amy have even persuaded one of their sons, Grayson, to join the team as winemaker (their other son, Patrick, also makes wine in Paso Robles, California). Recently, I visited the winery and took a walk around the vineyard as well as tasting the wines.4 Comments »
Some moms and kids are planning to invade Grapevine this weekend. They’ve placed a tall order. Help them fill it:
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I read your blog regularly and need your help and the help of your readers. I am going on a ‘stay-cation’ this weekend and need a few restaurant suggestions. We are a group of 19 (crazy I know) and we need suggestions in the Grapevine area where a group this big can go that won’t cause an hour + wait. We need a suggestion for Thursday lunch, Friday dinner and Saturday breakfast. All the other meals we will eat at the hotel. Any help you can give me would be much appreciated. (Moms and Kids 19 and counting.All kids are older than 10 so no kid meals needed.)
I heard they were thinking of retooling, but now they have decided to close.
6 Comments »“We have made a business decision to close our Fort Worth location of Bailey’s Prime Plus. We appreciate the support the city of Fort Worth and community have provided Bailey’s during our time at West 7th,” said Gary Van Gundy, president of Edward C. Bailey Enterprises.”
After six weeks chef Julian Barsotti is making some changes to Carbone’s, his Italian-American Deli. Most of you know, it’s not unusual for any new business to bend and stretch original plans once customer feedback starts pouring in. Barsotti is dedicating to improving. “In the first few weeks we were figuring out our identity and it drove me crazy because we didn’t have a clear concept to evolve within,” Barsotti said. “Now I have clear vision and I am excited about how we can deliver hospitality and create delicious Italian American food. I also learned that working in a set menu format is contrary to my ingrained cooking philosophy.”
Some of Barsotti’s new plans call for more Texas produce, a menu that will change with the seasons, lower prices on dried pasta ($8), and increased the size and filling of pasta ratio in their raviolini. “I am making and effort to source more American artisan dry goods for the market component,” Barsotti said. “I recently sourced heirloom dried runner cannellini beans for retail sale.” He also says: “We are putting up a bunch of salumi and will have some unique salames at both restaurants in the near future. Stuff like cresponi, felino, fegatino and hunters loop that you rarely see outside of Italy.”
His also altered the deli’s concept:
We will keep our counter service model during lunch and serve a menu that consists of sandwiches, salads, and soups. We may add a few pastas in the future. I have changed dinner to table service. First come, first served. From 2:30 to 5:30 there is a limited menu in addition to the market items. On Sunday we open at 10:00 and will serve brunch until 2:00. Sunday dinner, the family style tasting menu, will start at 5:30. We will take reservations for that dinner and the cost will be $45 or $50 depending on the menu. All menus are available to view on the website.
Last Saturday, cupcake lovers flooded the halls of St. Mark’s School to partake in Dallas’ 2nd annual Cupcake Camp Dallas. After attending the camp last year, there was no way I was about to miss this year’s event. Not only did is showcase some of the most talented, creative bakers in the Dallas area, but all proceeds go to the LEAP foundation, a group of volunteer physicians and support staff who provide free surgical care to needy countries around the world.
This year’s event was, as expected, bigger and better than ever. More than 7,500 cupcakes were donated by the professional and amateur bakers participating in the camp. I kid you not when I say, I probably brought home close to four dozen cupcakes, because, you know, it was for charity, and I was just doing my part. The ingenious use of cake and frosting in all its glorious varieties was again a pleasure to partake of and I look forward to Cupcake Camp Dallas’ return next year.
As decided by an esteemed panel of judges, a number of awards were handed out. My beloved, Trailercakes, brought home first place in “best of show,” “best frosting,” and “best tasting cake” for their Oreo cookie and salted caramel cupcakes. And let me just say, they deserved it. Other top winners included Sugar Ray’s Bake Shop, runner-up in “best of show” with their lemon ricotta cupcake, Sweet Pea Bakery,” winner of “best of show, best frosting, best cake-amateur division” with their raspberry lemonade cake, and Dallas Cake Club in ‘best appearance.”
For information on next year’s Cupcake Camp visit their website here.
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