The Joule Hotel just announced that it’ll have a brand new “energetic American eatery” called CBD Provisions next spring. Dallas-based Consilient Restaurants (Tristan Simon, Tim Headington) and operating partner Greg Katz (operating partner of Victor Tango’s since 2008) put their heads together, and brainstormed a restaurant concept that promises “American comfort food with an artisanal standard, a progressive sensibility and a strong embrace of local, regional and responsibly raised products,” according to the press release.
The executive chef has yet to be named, but bartenders Chad Solomon and Christy Pope have already been picked to develop the cocktail and beer menu at this eatery open seven days a week. New York City-based designer, Claudia Woods, is also dressing the future CBD Provisions’ interior space in pomp and circumstance since it is, after, going to be in the heart of historic downtown Dallas, located at 1530 Main Street.
Breweries are popping up to the left and right like pimples on a teenage boy’s face. Lucky Granbury just got its first one: Revolver Brewing is opening this Saturday, October 20 from noon to 4 p.m. The grand opening includes tours of the brewery with free beer tastings, of course. The brewers will be there to show off their inaugural beers. It looks like this could be a one-of-a-kind beery Saturday.
Jump the gun and read the rest of this press release, if you feel inclined:
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WHAT: Grand opening celebration for REVOLVER BREWING, Granbury’s first brewery. The grand opening will include tours of the brewery and free beer tastings. The Agave Tamale Company, The Rib Shack, and Geppeto’s Pizza Truck, will have food available for purchase. Fish Fry Bingo will perform and there will be games and other family activities. Admission is free
WHEN: Saturday, October 20, 2012
High Noon to 4 pm.
Ribbon Cutting at 1:30 PM.
WHERE: Revolver Brewing
5650 Matlock Road; Granbury, TX 76049
Looking for the perfect way to spend this fall weekend? A number of farmers markets have been hard at work organizing their fall festivals and the time is finally here! Start off your Saturday morning in a festive spirit and head out to your local market to pick up pumpkins for carving and wreaths for hanging. The perk? All of these festivals have plenty to keep your little ones entertained while you stock up on kitchen necessities.
Celebration Farmers Market: This Saturday is Celebration’s popular Holiday Feast. The event will be held in the store from 11-1, and shoppers will be able to sample turkey and other holiday feast fixings. All orders placed in the store during the feast will be 10% off.
Don’t forget, the Market store also carries products from many of Celebration’s outdoor market vendors, so folks can still stop in and buy tamales, fresh salsa, jams, pastured eggs, and more year round.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: This Saturday Coppell is hosting a Food Day for Kids to celebrate a healthy, affordable, and sustainable way of living. The DFW Truck Farm will be there with a mini farm in the back of their truck for children to practice growing activities. Chef Victoria Hooker will also working her magic and cooking with the kids and teaching them creative ways to utilize fruits and vegetables. Vendors will have child size portions so kids can help their parents and do their own shopping at the market.
Don’t be alarmed if on Nov. 1 and 2 someone wishes you “Feliz Día de los Muertos,” or Happy Day of the Dead. The Mexican holiday of Día de los Muertos is a sacred time celebrated for millennia (In the modern era, the Day of the Dead corresponds with the All Souls Day and All Saints Day). But it’s by no means macabre. Día de los Muertos, with its roots in Aztec tradition, is a joyful time. Beloved ancestors return to the realm of the living to mingle with loved ones—and eat. The journey from the afterlife works up an appetite.
Like any holiday worth its salt, Día de los Muertos is heavy on the feasting. And, like the energy spent during the trek from the hereafter, the ritual preparation of the food associated with the holiday is labor intensive and best undertaken with family.
Tamales, an Aztec staple, are perhaps the most significant of the Día de los Muertos comestibles. Its elements (filling, masa, and cornhusk or banana leaf wrapper) correspond to the innards and skin of the individual and his/her petate, a straw bed-mat. In pre-Hispanic times the petate represented a death shroud. Simply put: Death nourishes. I say, find said nourishment at tamale factories across Dallas-Fort Worth.
The tamale’s piping hot deliciousness is matched by a big pot of mole, the most common of which, at least stateside, is the dark mole poblano, a complex sauce of chilies, nuts, spices and chocolate of legendary origin. It can take up to a day and whatever number of ingredients you care to use to make a mole, and they can be green, red, yellow, black, or any color of the earth to which we will all return.
I like pork shoulder. Like a lot. I don’t know what it is… Pigs just have tastier shoulders than the other animals. Sometimes I find myself going to the store just to buy pork shoulder – not because I need it, because I’m bored.
Chili is the same way. Nothing to do for several hours? Chili-making time. Procrastinating on writing blog entries for SideDish? Chili-making time. But making the same chili over and over again is – forgive me, chili purists – dull. What makes chili interesting to me is its boundless adaptability. You can add more of this or substitute some of that. And there’s always a secret ingredient lurking about that you haven’t tried yet. The pursuit itself, whether perfecting an old recipe or figuratively rebooting the franchise, can become as much an obsession as the outcome.
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