Ongoing weekly events this week include:
Wednesday: The Food Truck Experience at Sigel’s/Greenville & Street Food Wednesdays behind Crate & Barrel on Knox Ave.
Thursday: Bite Nights at Vitruvian Park – 3875 Ponte Ave Addison 75001
Friday, the Deep Ellum Outdoor Market (DEOM) is teeing up another “Deep Ellum Food Truck Rally” in the 2800 block of Main Street between Crowdus Street and Malcolm X Boulevard (6pm to 10pm). Last time that DEOM held this event, there was all sorts of ranting from some of the local bricks ‘n’ mortar restaurants. The rants quickly disappeared when some of the food trucks were overwhelmed with customers (who hadn’t been to Deep Ellum since 1994) who then started flowing into the air conditioned restaurants. With one event under their wheels, and better communication between DEOM and the bricks ‘n’ mortar restaurants, we would expect a better event than previous. Planned food trucks include Nammi, Rock and Roll Taco, Easy Slider, Good Karma Kitchen, Zombie’s, Gepetto’s Pizza, and Rockstar Bakeshop.
Here is your schedule for the week. Remember to always check Facebook and Twitter feeds before venturing out. Watch for rain and hail. Continue reading "June 18 Weekly Food Truck News and Schedule in Dallas/Fort Worth"2 Comments »
Even though Joe the Baker has only been in Dallas for under a year, he’s made his presence known on Twitterverse as a hardcore tweeter and pastry whiz. Currently, he works at Le Cordon Bleu. When Joe isn’t teaching students about pumpkin Mont Blancs, he runs an online cooking blog – JoetheBaker.com. Joe Baker (that’s his real-life name, no joke) demonstrated how to make a souffle-style cake (cake batter with egg whites and microwaved in a cup) while we chatted in his kitchen.
PH: Why do you think Dallas is so crazy for crème brûlée?
JB: I don’t know why Dallas is crazy for crème brûlée. I mean, they’re delicious. It’s an all-inclusive dessert – sweet and rich, you can flavor it with anything. Hoping we can move toward something a little more modern and creative, though. I keep trying to push the envelope a little bit, every time I meet someone new.
Jump because you like Joe.1 Comment »
In celebration of Craft Cocktails Texas week, I ventured over to The Stoneleigh Hotel Saturday morning for the Texas Craft Spirits seminar, another on astrology and mixology, and to see what was being shaken, stirred, muddled and blended in the tasting room. Unfortunately, I only ended up attending one class all day because two had been canceled.
I arrived at the spirits seminar to find Chip Tate, President and Head Distiller of Balcones Distillery in Waco, in an empty room chatting with one other industry guru. He informed me that the class had been canceled, but he was happy to provide some information and a taste of some of his current projects that won’t hit store shelves for a few more months. Balcones prides itself on trying to establish new styles of whiskey. Rather than sticking to the standard, they do a bit of experimenting with the type of wood they distill in. I tasted two of the several single malt pulls from minimum 24-month yard-aged Slovakian Oak barrels. My favorite of the two greeted me with the warm aromas of vanilla and honey and finished with flavors of spice and tropical fruit.
My stomach sufficiently warmed by whiskey, I headed downstairs to explore the tasting room only to find that it, too, had been canceled (probably due to low attendance). So far, Craft Cocktails Texas wasn’t looking so hot.
Bob Whoopeecat Stephenson has been involved in Cool River since the original 22,000-square foot restaurant opened in October, 1998. “I helped developed it with Steve [Harnett], Gene [Street] and Tristan [Simon] in January of 1997,” Stephenson said. “I did a dinner party at Steve’s house with prospective investors like Jimmy Jackson and George McCloud.” Harnett, the creator of Cool River, passed away in November, 2011.
Stephenson, also a competitive poetry slam artist, turned in his notice and is opening FnG Eats in Keller. He has taken over the 3,600-square food City Hall Restaurant space in the Art House development of Keller Town Hall Center with plans to develop an “American comfort cuisine grill.”
Stephenson will remain at Cool River, which is now operated by CRO, until the end of the month. “Cool River has evolved (as we all should) over the years,” Stephenson said. “I just wanted to step back in to a more intimate setting that’s community driven. Steve Hartnett was a big supporter of me moving out on my own. I wish he could see how this one turns out.”9 Comments »