2012 June 29 | SideDish

Articles for June 29th, 2012

Pyramid Restaurant and Bar Introduces Their Summer Menu

Foie gras torchon with apricots, marmalade, pickled blackberries, brioche (photos by Melisa Oporto)

I know summer has arrived when the temperature goes higher than my IQ and restaurants announce their summer menus. This week, one of my favorites, The Pyramid Restaurant and Bar at The Fairmont Dallas, held a media event to showcase their summer menu and I was fortunate to be among the guests.

Many local restaurants are creating summer menus with an emphasis on the abundance of local produce. However, The Fairmont holds an advantage over other restaurants because they have a large and extensive garden on the hotel’s rooftop. You can actually go up to the sixth floor and walk past the beds where the plants grow. At the dinner, execuchef André Natera exploited this advantage right out of the starting gate. He picked the blackberries that he included in his amuse-bouche, of grilled apricot, foie gras torchon with apricot marmalade, pickled blackberry, and brioche.

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Whataburger Reveals New Low-Calorie Menu, Whatever That Means

posted by Carol Shih | June 29th, 2012 12:00pm | filed under Wasted Calorie | 1 Comment »

Flickr

I guess Whataburger is tired of contributing to America’s obesity problem, because starting on Monday, July 2 at 3 p.m., its new menu design is going into effect. Yet don’t listen to the PR mumbojumbo and be fooled by this new 550 Calories or Less section since Whataburger’s really just re-arranging its old offerings to look new. You know how some thrifty people can take their old clothes, dress it up, and make it look new again with a belt here and a necklace there? That’s exactly what Whataburger is trying to pull off.

The only thing that’s new seems to be an apple and cranberry chicken salad with two different choices of low-fat vinaigrette dressings.

In case you’re curious, here’s what the skinny part of the menu looks like:

550 Calories or Less Menu

• Whataburger Jr. with Bacon & Cheese, 400 calories
• Double Meat Whataburger Jr. with Cheese, 470 calories
• New Grilled Chicken Melt, 460 calories
• Grilled Chicken Sandwich, 510 calories
• Chicken Fajita Taco, 420 calories
• Whatacatch Sandwich, 450 calories

Whataburger breakfast choices under 550 calories include:
• Cinnamon Roll, 390 calories
• Bacon & Egg Taquito, 380 calories
• Bacon or Sausage Biscuit, 350 to 540 calories
• Egg & Cheese Biscuit, 450 calories
• Biscuit & Jelly, 340 calories
• Egg Sandwich, 310 calories

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Summer Schedule For AIWF Dallas Farmers Market Cooking Classes

posted by Nancy Nichols | June 29th, 2012 11:06am | filed under Cooking, Cooking Classes, Farmers Markets | 2 Comments »

It’s the most wonderful time of the year for Texas produce. That double incentive to take a class at the Dallas Farmers Market and load up on supplies before you leave. Here is the summer line-up for classes.

July 14, Chef Jeff Moschetti, Jasper’s–Plano, Theme: “Backyard Grilling”

July 21, Chef Mark McDaniel, ReMARKable Affairs Cafe, Theme: “The Thrill of the Grill”

August 4, Chef Scott Gottlich, Bijoux Restaurant, Theme: “Summer Bistro Cooking”

August 11, Chef Gerard Thompson, Rough Creek Lodge Restaurant, Theme: “Rough Creek Comes to the Market”

August 18, Chef Jay Jerrier, Il Cane Rosso, Theme: “Il Cane Rosso Cooking”

[Note: Happy to learn the whereabouts of Jeff Moschetti]

Jump for sign-up details.
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New Menu at Café Pacific. Executive Chef Bill Trevino Leaves For Austin.

posted by Nancy Nichols | June 29th, 2012 10:59am | filed under I Went to College for This?, ice cream, Keep Dallas Douchey!, Overprivileged chimps, restaurant business news, seafood, SideDish Bump!, Sing Along Press Releases | 1 Comment »

Jack Knox loves dogs and seafood.

Café Pacific owner Jack Knox hired Gang of Five chef and consultant Anne Greer McCann to rework the menu at the tony seafood restaurant in Highland Park Village. Ms. McCann worked with executive chef Bill Trevino to update the seafood-centric menu. (I’ve acquired a copy of the work in progress below. Sorry Jack, I have really good sources inside your operation. I dare you to fire him/her.)

You can see the Southern touches Ms. McCann added to the menu below. Don’t fret: the pecan ball is still on the dessert menu. The only changes: bananas Foster bread pudding was replaced with banana pudding.

After completing the new menu, execuchef Bill Trevino decided to move his young family south to Austin where he can be found at Abel’s. Trevino was at Café Pacific for ten years. (I smell a good opportunity for an unemployed chef, IJS.)

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The Tofu Po’ Boy From Wicked Po’ Boys is Wicked Good

posted by Carol Shih | June 29th, 2012 10:11am | filed under Uncategorized | 4 Comments »

Tofu po' boy (photos by Carol Shih)

Note: I cannot comment accurately on the bread due to timing miscalculations, which forced me to commit the ultimate po’ boy sin and order my sandwiches to-go.

I decided to make a trip to Richardson’s newly opened Wicked Po’ Boys since there was some skepticism in the comments section about the tofu po’ boy, and, as a huge tofu fan, I just had to see for myself what this po’ boy was all about. (See Facebook comments, too.) Even as I was munching on my tofu po’ boy, Bradford Pearson over on Park Cities People reached over for some of my gummy vitamins (don’t judge) and remarked, “Did you order the tofu po’ boy because there’s nothing else to order, or because there was no option to leave?”

There hasn’t been enough tofu po’ boy love on SideDish, so I’ve decided to make amends.

Jump if you can feel the love tonight.

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