Articles for June 11th, 2012

Nana’s Last Supper: Five Former Chefs Share Fond Memories

posted by Carol Shih | June 11th, 2012 12:26pm | filed under Closings, Food Crime, I Hate it When That Happens, Long table dinners, Restaurant News | 2 Comments »

Thomas Welther, Douglas Brown, David McMillan, Jason Foss, Ronald Rosenbaum (photos by Melisa Oporto)

Oh, Nana. ‘Tis hard to bid thee farewell. You served Dallas well for all these years, and now we must finally say goodbye, because you are converting into a pretty little steakhouse called Sēr. On Friday night, when Nana’s past Execuchefs gathered together for one last hurrah at the Hilton Anatole, there was plenty of happy feasting and drinking, but everyone was bawling on the inside. Chefs Ronald Rosenbaum, Douglas Brown, David McMillan, and Anthony Bombaci teamed up to create a five-course tasting menu featuring some of their favorite dishes. Each course was out-of-this-world good, yet every bite was one step closer to Nana’s imminent death.

We’ve commemorated Nana’s contribution to Dallas with photos and quotes from all the chefs. Jump for this one last look of Nana.

Continue reading "Nana’s Last Supper: Five Former Chefs Share Fond Memories"

2 Comments »

What To Drink Now: Dad’s Day

posted by Hayley Hamilton | June 11th, 2012 11:13am | filed under Gifts, Holidays, Wine & Spirits |

Father’s Day is this Sunday so if you haven’t decided on the perfect gift to show your dad how special he is, give him what you know he will love – spirits.  And there are many unique options that are sure to please even the most distinguished palate. Here are a few ideas to consider.

The Macallan Single Malt Scotch will please any dad, whether it be the 10 year or 30 year, dad will know you care.  The ideal way to enjoy any aged Macallan is either neat or over ice, but the scotch is so good you don’t want it to get watered down.  Now you can enjoy your 18 year with a single sphere of ice, similar to the ice Macallan’s ice ball machine creates for their scotch….this one won’t cost you $1000 though. You can find Tovolo Sphere Ice Molds at Sur la table for just over $10, pair with a bottle of Macallan and dad is set.

I am completely in love with the 1888 from Brugal, aged first in American oak barrels then in Sherry casks, creating a spicy, caramel and toffee filled rum delicious served neat or with a few ice cubes.  If your dad is a scotch lover, especially a Macallan sherry cask lover, they are sure to enjoy the 1888.

Continue reading "What To Drink Now: Dad’s Day"

Art Saveur Holds Premier Event at Garden Café in Dallas

posted by Andrew Chalk | June 11th, 2012 10:59am | filed under Andrew Chalk, Gardening, Wine & Spirits, Wine Pairing | 4 Comments »

Peach and berry Adinkrahene pastry with vanilla bean ice cream (left); Muscadet and flowers (right) photos by Desiree Espada

Art Saveur is a new organization for people who share an interest in both art and dining. Their slogan is: “Blending Passion for Art, Food, and Wine into Art-Inspired Gourmet Meals.” They held their inaugural event last Saturday at Garden Café in the Junius Heights neighborhood of East Dallas. About 28 diners enjoyed the event. The restaurant was decked out like an art gallery and guests enjoyed the work of Dallas artist Cathy Drennan along with a four-course meal prepared by Garden Café chef Mark Wootton.

Jump for more of Desiree’s photos.

Continue reading "Art Saveur Holds Premier Event at Garden Café in Dallas"

4 Comments »

PizzaMania: “Like” Cane Rosso in Dallas on Facebook, Get $1 Pizza Tonight

posted by Nancy Nichols | June 11th, 2012 8:23am | filed under Bring it!, Cult Cuisine, Delusional behavior, mob scenes, Nutjobs, party, questionable behavior, questionable judgment, restaurant business news, Second coming, Shamless self promotion | 3 Comments »

Jay Jerrier is either the smartest restaurateur when it comes to using social media effectively or a total social media whore. The distinction doesn’t matter. He has 5,000 “likes” on his Facebook page and, to celebrate, he “doing $1 pizzas tonight at Cane Rosso from 6pm – 9pm.” His goal is to real 10,000 “likes” and do it again. Rules:

Tonight only at our Deep Ellum restaurant

- $1 Marinara, Margherita, or Focaccia…no additions or substitutions

- Dine In ONLY

- 6pm – 9pm…we open at 6pm!!

- Be nice to your servers (i.e. please tip them like you paid full price…a $0.25 tip is not cool)

- It is NOT BYOB tonight

Who knows what will happen if Facebook adds a “love” button. Let’s get this party started.

3 Comments »