Articles for October 9th, 2012

Chefs: Put Down Your Squeeze Bottles

posted by Nancy Nichols | October 9th, 2012 10:15am | filed under Alright already!, Buzz Killer!, dessert, Food is art. Art is Food., I Went to College for This?, Restaurant News, SideDish Readers Are Smart People, That is Just Wrong | 16 Comments »

This would make Jackson Pollock too dizzy to eat.

All of your senses should be aroused when a plate of food is set in front of you. Before you take one bite, you’ve already eaten the dish with your eyes. The presentation of a dish is important. My eyes shut, my shoulders slump, and I breathe a heavy sigh each time I spy a dessert, entrée, or appetizer that has been assaulted with squiggles, swirls, dots, and curly cues of sauces, frostings, or oils forced through a squeeze bottle. Chefs, a little goes a long way. Not only is it outdated, it makes me think you are trying too hard to sell what is underneath. What started with the Hostess Cupcake (Halloween costume idea!), should stop now.

What presentation style turns you off?

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Restaurant Review: Nando’s Authentic Mexican Cuisine in Dallas

posted by Nancy Nichols | October 9th, 2012 9:45am | filed under 'Burbalicious, Regional Mexican Cuisine | 4 Comments »

Nando's Tres Amigos. (Photography by Kevin Marple)

Former Gloria’s employee Fernando Santos teamed up with his mother-in-law, Blanca Huesca, to open Nando’s in the southwest quadrant of Preston Royal Shopping Center. Santo runs the front of the house and the bar that turns out sophisticated margaritas, while his mother-in-law mans the kitchen. Huesca’s specialty is the food of Veracruz, and her offerings include safe, middle-of-the-road ingredients and Tex-Mex dishes that will certainly appeal to the gringo neighborhood. The consistency of the food, however, varies wildly. At lunch, a side of guacamole was overly populated with pieces of cucumber. When reordered at dinner, the nutty taste of avocado was more prevalent. Our server was inexperienced and couldn’t answer basic questions about the menu, but another would swoop over to the table to add his recommendations. Continued.

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Upcoming Opportunities To Taste

posted by Hayley Hamilton | October 9th, 2012 9:31am | filed under Burgers, Celebrity Chefs, Charity events, Wine & Spirits |

We are a city that loves a good wine dinner, and autumn brings a season of celebrating to the forefront, often with charitable dinners for a cause and walk around tasting events featured almost nightly throughout town.  Here are a few must-attend events – some with charities attached – to put on your calendar over the next few weeks.

October 19, Chef John Tesar will take a break from competing on Bravo’s 10th season of Top Chef  for the 4th annual Burgers & Burgundy event, creating specialty sliders alongside some of Dallas’ favorite chefs, with proceeds benefiting the Dallas chapter of DIFFA (Design Industry Foundation Fighting AIDS) at the home of Anne and Steve Stodghill.  Tickets are $75 a person/$150 for VIP, tickets available here. Continue reading "Upcoming Opportunities To Taste"

Nothing to do With Food: The Pooper Scooper

posted by Nancy Nichols | October 9th, 2012 9:17am | filed under big hot dogs, Pop-out cuisine, Procrastination is part of the creative process, Slow News Day | 4 Comments »

Photography by John Gay.

I’m not posting this because the author sits beside me in the office, I am posting it because it occurred to me that many of you may not read our print product, D Magazine. This month, Krista Nightengale wrote a story about the PooPrints program. What is the PooPrints program? I’m glad you asked. The PooPrints program is designed for high-density residential areas such as condos and apartments. Here’s how it works:

All dogs and owners are interviewed when they sign leases. When a resident with a pet signs a lease, the dog’s cheek is swabbed. This sample is sent to the BioPet Vet Lab in Tennessee, which extracts the dog’s DNA and keeps it on file. When a waste sample is found [on premise], Welch [the manager] puts it in a container with enzymes, shakes until it’s the consistency of a “milkshake slurry,” and sends it to the lab. Within five days, the DNA is analyzed, and, with 99.9 percent certainty, the culprit is identified.

And fined. Big time. Krista shadows the manager when he confronts a guilty owner.

 

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