There aren’t too many urban farmers in Dallas, and even fewer are the urban organic farmers who’ve been affected by the West Nile spraying that went on for eight stressful days. Beekeepers (like Brandon and Susan Pollard of the Texas Honeybee Guild), people with chemical allergies, and urban organic farmers have been the loudest in their criticism against the aerial and ground spraying, and they’re making their shouts heard on Facebook and Twitter these days. The Eden Organic Garden Center and the Texas Worm Ranch are two small gardening businesses in Dallas that have struggled to preserve their produce’s organic purity amidst the chemical assaults on their land.
On the edge of Dallas and right up against Mesquite lies Marie Tedei’s one-woman farm, the Eden Organic Garden Center, where, in Balch Springs, the county has honored her farm’s organic integrity by declaring it a no-spray zone since 2007. But between the late-night hours of last Thursday night and early Friday morning, a contract worker driving a truck didn’t turn off his ground spray, didn’t slow down when he saw Tedei waving him down to stop the spray, and instead continued along his merry way.
Stay with me here.5 Comments »
Dallas native Patrick Russell will be the executive chef at the soon-to-open Max’s Wine Dive on McKinney Avenue in Oak Lawn. Russell spent the last four years at Craft Dallas where he started as a line cook and ended as a sous chef. He’s now in the top-clog position and will preside over a staff that includes Adam Shallenberger former sous chef at Ellerbe Fine Foods in Fort Worth.
On the floor and in the cellar will be Paul (Dali, Nana) Pinnell and Mark Cotton. Pinnell will be generally managing with Cotton assisting. Juan Taboada, who put together a nice list at Decanter Restaurant and Wine Lounge, will be buying and managing the restaurant’s retail program.
Cue the press release
MAX’s Wine Dive is bringing its mantra of “Fried Chicken and Champagne?…why the hell not?!?” to Uptown Dallas. With a plethora of wines from around the world and expertly prepared gourmet comfort food, MAX’s provides an “urban-chic” atmosphere that is relaxed and unpretentious. Half of the menu will showcase MAX’s “Classics,” known to all MAX’s locations, including the Famous Southern Fried Chicken, The Texas “Haute” Dog, and Pan Borracho (“drunk bread”). The other half of the menu will feature Chef Russell’s own creations – items which will be unique to Dallas – utilizing the freshest seasonal ingredients available.
Opening date is mid-September.1 Comment »
I love wines with scores higher than my IQ, so when the peeps at Ruth’s Chris in Fort Worth invited me to a meal organized in conjunction with Wine Enthusiast Magazine and accompanied by wines that scored 90 or more points out of 100, I jumped at the chance.
We started with a sparkling wine from Italy. Ferrari Brut Metodo Classico, Trentino is a 90-point non-vintage crisp sparkling wine made from 100% Chardonnay grapes grown in the Trentino region in the northeast of Italy. This wine is designed to be a perfect substitute for Brut (dry) Champagne: Same grape, same style, same method of production. However, it is at a lower price point. It sells for around $25, and can be considered a good value. We had it as the pre-prandial and with the first course of warm brie and pecan tartlet with savory apple-mango chutney and guava sauce. This wine’s perfectly honed acid level enabled it to harmonize with and lift the cheese and pastry at the heart of this dish.
That was one of the combinations I tried the other night at an unusual Seafood and Cheese tasting at Scardello Artisan Cheese on Oak Lawn. The class was hosted by Scardello and TJ’s Seafood Market. The protagonist’s point of view, which they promoted with the finest techniques of crack marketing, was that seafood and cheese go together like cheese and seafood. The whole is more than the sum of its parts. Surf n’ turf can take forms never envisaged in a steakhouse.
Dang, this is probably the most interesting weekend of the summer so far. While you guys go out and take advantage of this nice(r) weather, I’ll be sitting on my couch reading Joan Didion and attempting to get over my jet lag. Or, more likely, succumbing to it.
I don’t know what this has to do with food (except that there’s a cash bar), but tonight’s the opening of the New Russian Cinema Film Festival, which is tempting me to skip my friend’s dinner and head to Fort Worth by myself. The lineup is intriguing, and some of the filmmakers will be at the Modern tonight for the opening reception.
TJ’s Seafood Market is setting up a pop-up market in the “auxiliary room” at Urbano Cafe, on the same block as Jimmy’s and Tom Spicer’s. In case you’re still not sure where to go, Jon Alexis has given us this link to share so you won’t get lost. 11 a.m. to 4 p.m.
Hypnotic Donuts‘ “Beat the Heat – World’s Spiciest Donut” eating contest is probably going to be the most entertaining event to witness this weekend. Even if you’re not participating, it’s going to be pretty hilarious watching each contest eat as many donuts as they can within 10 minutes before they start puking. The winner wins a trophy, bragging rights, and free Mexican donut a week until the end of the year. Isn’t that swell? 1 p.m.
Raw foodist Paula Sepulvado is hosting a Raw Food 101 class on how to prepare coconut kale enchiladas. The class includes dinner and dessert (your choice of cheesecake or brownie) for a cost of $50 per person. RSVP to paula@BeRawFoodandJuice.com. 5 p.m. to 7 p.m.
Today is day–hell, I’ve lost count–of 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.8 Comments »