In all honesty, I don’t know if this is old news or new. I searched the web for reports and found none other than Yelp. According to a person who works nearby the place has been closed a couple months.19 Comments »
Late last week Silver Oak Cellars rolled into town with a 15 feet tall replica of their iconic water tower towed by a custom Airstream as part of their 60 city 40th Anniversary Tower Tour celebrating 40 years of producing Silver Oak wine, at the Gaylord Texan.
Started in 1972 by Raymond Duncan and Justin Meyer, Napa Valley’s Silver Oak has been a staple on wine lists and in home cellars across the country for years as their consistent Cabernet Sauvignon from both Napa Valley and Alexander Valley have proven to be food friendly, varietally correct and ready to drink as each year is released. Continue reading "What To Drink Now: Silver Oak Celebrating 40 Years!"4 Comments »
For once, I didn’t feel weird wearing my pajamas in public at seven o’clock in the evening. On Saturday, June 16, at Henry’s Homemade Ice Cream in Plano, the people who weren’t wearing pajamas were probably the ones who felt weird. Or at least disappointed. Everyone who wore pajamas (and waited out the line that snaked through the store, out the door, and well into the parking lot) got a free quart of ice cream.
Families with small children, gaggles of teenagers, and young couples alike shamelessly donned flannel pajama pants, nightgowns, and Sesame Street slippers to receive over 400 quarts of free ice cream. Owner Henry Gentry, dressed in a cow-print robe, emceed the event, giving out awards for things like “best slippers” and “best couple PJs.”
Jump for ice cream. Continue reading "Henry’s Homemade Ice Cream Had a Pajama Party"
A man with a private chef is moving to Austin. He entertains a lot. In Dallas, they have he has a list of restaurants he uses for small-group dinners. Now he wants your advice on the best upscale restaurants in Austin. Here’s the deal:
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I have a client who is a big foodie and is moving to Austin. While I will still serve them for their larger events as an off-premise caterer, I’m looking for some upscale restaurant suggestions for smaller groups of two to ten people.
Cheese and chocolate make my world go ’round, but the combination of cheese, chocolate, and Taste No. 5′s umami paste (a blend of tomato, garlic, anchovy paste, balsamic vinegar, etc.) inside a toasty little sandwich made my head spin yesterday. For lunch, the Web team ventured to Scardello’s for cheesy sandwiches. This Decadent Chèvre sandwich jumped out at me. I wanted to try it, but I didn’t want to risk my $10 on a dud of a sandwich. One of Scardello’s guys told me that he’d pay for my lunch if I didn’t like it, and whenever someone makes me an offer that I can’t refuse, I’m completely sold. It’s game over. Decadant Chevre sandwich, here I come.
Scardello’s just installed a new air conditioning unit, so it wasn’t sweltering for once. The temperature was nice and cold as I bit into a crunchy, toasty bread that held all three elements together compactly. It was sweet and salty at the same time, with just the right hint of bitterness from the umami paste. Melted (but not gooey) chocolate acted as a subtle bridge between the soft cheese and reddish-brown paste. I can’t imagine everyone loving this combo, but it’s a good lunchtime adventure if you’re tired of those boring ham and cheese sandwiches you bring to work every day.
It’s been one year and 12 dinners later since Café Momentum first began transforming the lives of at-risk youth in Dallas, and there’s no doubt that this nonprofit restaurant concept is creating ripples of good for young men who didn’t think they deserved another chance. When Parigi co-owners Chad Houser and Janice Provost first conceived of Café Momentum, their primary focus was to elevate the lives of nonviolent boys (ages 13-17) who reside in Dallas County Youth Village, a juvenile detention facility for adjudicated youth – and that’s exactly what they’ve been doing.
On June 17, Café Momentum celebrated its one year anniversary at Sissy’s under chef Jeffery Hobbs’ direction with a four-course dinner. Donors and guests munched on Sissy’s famous fried chicken as they cheered on a program that teaches young men everything about the restaurant business from washing dishes to waiting tables. Eight boys who’d just completed a six-week Café Momentum program from the Youth Village were serving, cooking, and making Chantilly cream for the blueberry cobbler dessert as volunteer mentors hovered over them, doling out helpful advice. The young men’s faces can’t be publicly displayed on our blog, but I assure you that all of their faces were filled with a mixture of achievement and concentration. It was a proud night for them, and they did an excellent job.
Jump for more photos by Elizabeth Lavin.