A darling disher with a head for lettuce and a bod for sin sends photographic evidence.7 Comments »
Celebration Farmers Market: The pork saga at Celebration Farmers Market continues: Holleman Farms missed the market last week due to car trouble, but their transportation woes have ended. The Red Wattle bacon, ribs, roasts, chops, and several types of sausage will be in this week as well as pastured chicken and eggs. In A Pickle will return with their sweet and spicy dill pickles and fresh jams. Peach chocolate jam makes its debut at the market (and maybe anywhere) this week for those who love a little adventure with breakfast. Jerry from Joy Farms will have more small batch organic produce and herbs including fireball jalapenos and lime basil.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: Good Spices has added a Sweet and Sour Lime seasoning to their lineup, as well as Sweet Chili Southwestern flavored almonds. July is here, and with it comes a new cake ball flavor of the month from Aray of Cakes. This month’s pina colada cake ball is rum and vanilla cake with coconut flakes, dipped in a vanilla icing and topped with coconut shavings. I love coconut enough that you won’t catch me complaining that the “pina” part of the equation is missing.
All the usual farmers will be out this weekend, though they’ll have some unusual produce. Highlights include poblano peppers, bi-color beets, burgundy okra, yellow zucchini (it’s sweeter than the common green zucchini), and long eggplant.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
Our favorite Pegasus food writer, Teresa Gubbins, posted this morning that Stephan Pyles has added blogging to his laundry list of skills, which means that you, dear readers, get to see the play-by-play of how his new restaurant at 1717 McKinney, Stampede 66, comes to fruition. His first post, “Introducing Stampede 66,” includes photos and descriptions of “the modern Texas [restaurant] with a casual, creative and high-energy ambience.”
Chef Pyles writes:
We have selected our executive chef and it was a natural choice. Our current execu-chef at Samar, Jon Thompson, will make the transition from cardamom and curry to chiles and chicharon. The kitchen will serve as much Texas-sourced product as possible and my years of research into Texas culinary history will be fully utilized. We have already begun the sourcing of wild native products such as Agarita Berries, Turksap and Red Mulberry. We will be using seafood exclusively from the Texas Gulf Coast and poultry such as dove, quail and wild turkey, will all come from Texas farms or the wild.
The restaurateur has already made a name for himself with restaurants like Samar and Stephan Pyles, and now he’s adding his name to a list of chefs who blog. Remember Matt McCallister’s scratchdiner blog? And Chef DAT’s underground blogspot? Both haven’t written in awhile, but we have faith that Pyles will keep his webspace going strong at least until Stampede 66 opens.
Recently Applebee’s launched a new ad campaign. (It has Don Draper written all over it!) The tagline is “See You Tomorrow.” According to ADWEEK, it “positions Applebee’s as the champion of a sort of anti-foodie backlash, pitching fare that purports to be tasty, and simple, but still somewhat classy—for example, new summer dishes like Lemon Shrimp Fettucine and Florentine House Sirloin.” The TV commercials feature “chefs” with names like “Carl” who wax poetic over their ingredients only to be stopped by a voice from above: “Carl, you’re doing it again. You’re talking about tomatoes like they’re your children.”
The money quote from the piece: “It’s classic food porn with a faux-haute twist—a dinner bell for the happily apathetic.”
Fascinating stuff. Check out how many people it took to pull this campaign together: four Content Managers, three Cognitive Anthropologists, seven Creative Directors, and scads of “Peggys,” “Rogers,” and “Petes.”
One question. What is classic food porn? No, make that two. Are you happily apathetic?12 Comments »
It’s July. Summer is real. The silver lining: fresh peppers abound.
Also, in spite of the heat, my (Thai) basil plants are thriving.
Poblano pesto was an easy call.
This recipe is a summertime nod to the most basic pesto formula — basil or other herbs, nuts or seeds, oil, salty cheese and garlic — and, as such, is easily adapted to any taste or season.
Now do the pesto jump.1 Comment »