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.
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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 »