Always a bridesmaid, never a bride. Isaac Rousso, the frying genius behind Big Tex Choice Award finalists deep fried salsa (2011) and deep fried pop tarts (2010), hopes to win this year’s 2012 Big Tex Choice Awards with his gorgeous little food finalist: the deep fried pork wings. “I’ve been a bridesmaid two years, so I’m hoping to actually win this one,” he says. In Rousso’s test kitchen in the back of his Addison office, the Cuban-American man who owns the concessions stand, Taste of Cuba, fries me up some pork wings in two seconds flat, lathers them with a zesty BBQ sauce, and places them on a plate with freshly fried potato chips.
“Whatddya think?” he asks. “Is that money or what?”
Between mouthfuls of fried pork wing, I’m thinking, “HolymotherofStateFair, I can’t stop eating this,” “I’m about to bust out of my pants,” and “If I unbutton the top loop of my jeans, will Rousso notice?”
Jump if you like fried stuff.8 Comments »
I just checked in with Brian Marsters, the Director of Operations of Matt’s Rancho Martinez. Marsters didn’t go into too many details but said the long-awaited opening of the restaurant in Lakewood is now scheduled for “September 11thish.” Matt’s has certainly had a wretched six months filled with delays from permits, parking, neighborhood associations, and landlords.
The recent delay was caused by the back up of fire inspections due to the upcoming holiday weekend. They still have to pour part of the sidewalk and the patio wall but are eagerly waiting to get chiles rellenos to the tables on September 11thish. I love that.
6.5 hours left until it’s officially Labor Day Weekend. Thank you, Matthew Maguire or Peter McGuire for proposing this holiday. I love you guys more than dark chocolate-covered pretzels, more than deep fried funnel cake fries, and more than hot soy milk in the mornings.
Consider this your last chance to dine out for KRLD’s Restaurant Week. Sixty restaurants are sticking to their prix fixe menus up until September 2. Look here to see which restaurants are still participating.
Today is the first day that Cedars Food Park is starting service on Fridays (6-10 p.m.). The Belgian Waffle Company, Ruthie’s, Slush Works, etc. will all be there for Alfresco Friday. Franconia is providing the beer, and The Sicklies are pounding out some mountain music.
I swear I had a dream about The Loft Restaurant & Lounge at NYLO Plano last night, even though I’ve never been there. Maybe it’s because I was unconsciously reminding myself that the new weekend brunch starts this Saturday, and the menu is offering everything from migas to chicken and waffles. My brain likes to work overtime.
There are sixty, 60, SIX.TY restaurants still offering deals for KRLD Restaurant Week. HOwever, those sixty, 60, SIX.TY will go back to regular menus and full prices after Sunday night. This is your final call to make reservations for KRLD Restaurant Week. This post will remain open. Operators are standing by waiting for your comments.
Tip your servers and if they are exceptional, snap their picture, take down their name, and allow us to adore them.1 Comment »
Every day I get a press release on a new holiday to celebrate one thing or another, and though some do strike me as a little odd (Happy Tofu Day….Happy Pina Colada Day) today is one that I will raise my glass high to….today is Cabernet Sauvignon Day. Celebrate this palate pleasing day with one of these tasty Cabs and Cab blends.
Some selections were sent for editorial consideration.
Many people know Chalk Hill Winery in Sonoma, CA for their lush Chardonnay and steely Sauvignon Blanc, but one of the apples of Bill Foley’s eye in his Foley Family Wines portfolio creates an equally as beautiful Cabernet Sauvignon from fruit grown on the sustainably farmed estate in Healdsburg. Their Chalk Hill Estate Red blends Cabernet with Malbec, Merlot, Petit Verdot and a touch of Carmenere and Syrah for a true representation of the land. Bold and intense, yet nicely balanced, this is a wine to enjoy now or let age for several years; if you do enjoy it now open it a few hours before drinking or decant it to allow some aeration of the wine. Continue reading "What To Drink Now: Cabernet Sauvignon"3 Comments »
Anthony Van Camp, the bright executive chef of Sēr, is still fiddling with the menu he’ll be presenting to the public when the Hilton Anatole’s newest steakhouse opens on October 1. So far, construction is well underway and the insides of what was once Nana, Anthony Bombaci’s domain, is now gutted, stripped, torn, and shredded. The wall between the bar and dining area is torn down, so the space for the steakhouse is more airy and open. Don’t worry, though, the 27th floor will be built back up in no time, and Sēr is bound to win people over with Van Camp’s menu despite its funny name. Last night, Desiree and I were invited to the third and final tasting where we tried items that could potentially end up being Sēr’s bar food.
Jump for more beautiful photos. Continue reading "Sēr’s Third and Final Tasting is All About the Bar Food"
I just received an email from Ryan Harvey, the restaurant manager at The Rosewood Mansion on Turtle Creek. I found the story charming.
9 Comments »
Last night in the Mansion Restaurant, we were surprised to learn that we were going to have two couples joining us in the dining room that were celebrating their 53rd wedding anniversary. We planned to sit them close together so that we could enlighten them with the news. Well, what took place next was truly amazing…
I miss Erin Ahlfinger. She is much better at compiling these posts than I am, so I’m sorry to all of you who’ve been spoiled by Erin for the last few months or so by her detailed reports and interesting produce facts. Oy vey. At least fall is coming soon, which means nobody has an excuse not to go outside and shop.
Celebration Farmers Market: In a Pickle will be at the market this weekend, celebrating its love for all things zangy. Holleman Farms will also be selling its regular roundup of pastured beef, chicken, and eggs here, while Mother Shuckers is going to sell wholesome homemade tamales. Get your cheese from the Mozzarella Co. stand that’ll be here for all your cheesy needs.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: Watermelon and cantaloupe are in season now, but peaches are only going to be around for a few more weeks, so start hoarding those peaches while you still can! Grapevine Grains says it’ll have a hatch chile granola this weekend and bring back the Texas pecan granola for the fall. Director Amanda Vanhoozier also wants you guys to know this bit: “We are also celebrating our first full year of accepting SNAP benefits through the Lone Star Cards. Market tokens can be used at any vendors for food items and food producing plants. We are encouraging healthy eating habits through a ‘return to the market’ coupon.”
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
I’m not one of these wide-eyed, narrow arteried, “bacon makes everything better” optimists. Admittedly, bacon does, in fact, make most things better (notably life), but things like bacon cereal, bacon vodka and chicken fried bacon are all best left, well, uninvented.
I grew up in a bacon loving house, among a bacon-loving people,* and while I usually enjoy bacon in the standard, plated form, I can’t help but think from time to time, “Oooh, bacon on that would be good.” As such, I can relate to the sometimes ill-advised inclination to overdo a good thing (or disguise a bad one**) by adding bacon to it — the line between bacon decency and bac-insanity is so vague, you may not know it when you’ve crossed it.
Continue reading "Look What I Made: Maple Bacon Glazed Donuts Recipe"
There are sixty, 60, SIX.TY restaurants still offering deals for KRLD Restaurant Week. Are you participating? If so, please share your experiences. Tip your servers and if they are exceptional, snap their picture, take down their name, and allow us to adore them.1 Comment »
Word comes through my email inbox that Chef Jason Boso is closing down the Cowboy Chow in Roanoke for a few days in September while they renovate the inside for a brand spankin’ new concept, Tacos & Avocados. Boso plans to have the new taco joint open by September, which means the makeover should be a quickie. Are tacos still taking over world? It sure looks like this trend is never-ending when a taco concept is replacing another taco concept…
Jump for the press release.
This year’s Chocolate Conference & Festival, created and coordinated by Sander “Nibbs” Wolf of dallaschocolate.org, will take place on September 29, 2012, at the Addison Conference Centre. (Random question: Why do they spell it Centre? This is not Ontario.) Today comes word from Mr. Wolf: he’s got his conference schedule finalized. Jump below for full descriptions. Highlights include Chocolatiers’ Roundtable discussion led by Adrienne Newman (Madame Cocoa) and The Chocolate Shop – Old School vs New School — Katherine Clapner (Dude, Sweet Chocolates) & Eric Case (Valrhona Chocolate).
Before you jump, I’d like you to know I just finished a golf ball-sized wad of Clapner’s Stag Party walnut fudge. It is one of the most delightful pieces of chocolate I have ever put in my mouth.
Rock your world. Sign up. Eat more chocolate.
The duo who rocked the kitchen of Cool River Cafe, Bob “Whoopeecat” Stephenson and his parter/pal Carlos Arevalo, left their workplace of 16 and 14 years (respectively) in July to open up their own space in the Keller Town Square. FnG Eats is their upscale eatery serving American comfort food with a modern twist, and it’s named after Arevalo (known as “Flaco”) and Stephenson, who’s been called “Gordo” for years. Even though Arevalo points to his stomach and says he’s not as flaco as he used to be, the name of Keller’s newest restaurant baby is still pretty endearing if you know that Stephenson and Arevalo have been best buds for the last 14 years. Yesterday, on FnG Eats’ first day open to the public, I traveled to Keller to take a look through my lens at some of these dishes they’re offering on the menu.
Jump for a preview. Continue reading "FnG Eats is Open in Keller. Here’s a Sneak Peek of the Menu."
Dallas is octopus crazy. It’s the exotic protein of the moment, popping up on menus all over the city. Chefs love it. Foodies brazenly order it, as if the photogenic cephalopod is some culinary badge of courage. But many local diners are still skeptical. At least that was my take when the waiter delivered my entrée at new Oak Cliff restaurant Driftwood.
“Nuh-uh,” said my tablemate as he wrinkled his nose. A nearby couple leaned in for a closer look. “Is that the octopus?” asked a well-coifed woman. I nodded. “Hmmm,” she replied, intrigued yet still leery. “Well, it certainly looks interesting. Let us know how it tastes.”
Oof. Do your best to look healthy and alive while you review the finalists for the 2012 Big Tex Choice Awards contest this year, which doesn’t include the deep fried samoas we’ve been anticipating for the last, oh, three to four months. (Bummer.) For the eight years since this contest has existed, we’ve seen things like fried coke, fried bubblegum, and fried praline perfection win awards for Best Taste and Most Creative. The winners for the 2012 Big T Choice Awards will be announced on Labor Day after the contest is over. Here are this year’s contenders:
The descriptions, according to the State Fair of Texas website:3 Comments »
Fort Worth chefs are joining forces and creating an event to celebrate local food and farmers: F2T Fort Worth. The farm-to-table talent includes Chefs Lanny (Lanny’s Alta Cocina) Lancarte, Molly (Ellerbe Fine Foods) McCook, and Jon (Bonnell’s Fine Food,Waters) Bonnell. The four-course meal with music by Bonnie & Nick Norris Band will take place on the gorgeous Ranch at Clear Fork along the Trinity River on part of the remaining 850 acres of the historic Edwards Ranch. It all takes place on October 7. More info and tickets here.
There are sixty, 60, SIX.TY restaurants still offering deals for KRLD Restaurant Week. Are you participating? If so, please share your experiences. Tip your servers and if they are exceptional, snap their picture, take down their name, and allow us to adore them.