Here’s another reason to venture out to Fort Worth: Rodeo Goat Ice House.
Sam Wynne (whose father, Shannon Wynne, is behind the Lark on the Park) is the owner of this casual gourmet burgers-and-cold beer joint at 2836 Bledsoe Street, near Fort Worth’s Cultural District. It’s apparently “not upscale, not pretentious, no cute food.”
Good. Because we’re tired of cute food over here, and we’re glad mini Wynne is putting his feet down.“There really isn’t anything like Rodeo Goat in the Metroplex. We’re serving more than a dozen different gourmet burgers, and our beef is ground in-house daily, which makes for a really fresh and organic taste.”
Take a look at this be-moo-tiful menu.
Thanksgiving has past…Black Friday and Cyber Monday are over, and if you managed to get through the eating and the start of the shopping, you are surely in store for a great holiday season. Toast your survival and the season with a festive cocktail made with some of your favorite spirits. Need some inspiration, consider mixing up one of these.
If this isn’t inspiration enough plan a visit to Sigel’s on Greenville Ave. next Wednesday for their Artisan/Craft Distillers event. Over 65 spirits will be available for tasting and several of the craftiest distillers will be on hand to talk about their tasty products including Leonard Firestone and Troy Robertson, Proprietors of Firestone & Robertson Distillery in Fort Worth; Dan Garrison, Proprietor of Garrison Brother’s Distillery down in the Hill Country; Phil Prichard, Proprietor and Master Distiller of Prichard’s Distillery; and Mark Taverniti, Proprietor of Old Tahoe Distillery. The event is free but an RSVP is required. If you haven’t tried Dan Garrison’s Texas Whiskey, or any of these other artisanal libations, now is the time as they are all on sale for this event.
A few spirits samples for cocktails below were sent for editorial consideration.
Avión Autumn Apple
1 ½ parts Tequila Avión Silver
1 part lemon juice
1 part agave nectar
1 part fresh pressed apple juice
Directions – Add all ingredients into a shaker, shake and pour into a rocks glass. Continue reading "What To Drink Now: It’s The Holidays…Have a Cocktail"
Every year on SideDish, we like to devote our energy to supporting small local food businesses that make DFW a better place to live. For the next consecutive twelve days, we’ll be highlighting jams, jellies, pies, classes, wines, coffees, teas, and basically any food product made locally on Dallas (or close to it) soil. Today is Cheese Day. If you’ve got a product that you want included, send me an email with your information and a picture. This list will often be updated, so don’t fret about deadlines. We’re here to serve you guys.
2944 Elm St., Dallas
Owner Paula Lambert writes: “We have a wonderful variety of cheese selections and baskets that are perfect for the cheese lover on your list. All our cheeses are handmade here in Dallas in Deep Ellum. They are local and they are delicious. Our award-winning cheeses have been part of “tasteful” holiday celebrations for 30 years! We even have a special cheese that we only make at this time of year called “Christmas Cheese.”
Gina Gottlich is leading a food and wine pairing demonstration at The Second Floor Bistro at 7 p.m. Get ready to taste wines like Nobilo Sauvignon Blanc, Cakebread Chardonnay, Laetitia Pinot Noir, Estancia Cabernet Sauvignon and Château La Freynelle Bordeaux. Execuchef Joel Harloff will also be preparing a wild mushroom soup and rib eye with potato puree as part of the meal. The cost is only $40 per person, but seating is limited, so please call (972) 450-2978 for reservations.
Bolsa launched its new winter bar menu last night. I spy lots of little treats, like the Chocoholic drink with Pecan Street Rum and Kahlua, and the Reindeer Games with cranberry-cinnamon infused bourbon.
Bring your kids to the Brunch of the Sugar Plum Fairy at the Ritz-Carlton, starting at 10 a.m. Yes, there will be a performance of The Nutcracker; and, yes, there there will be a cookie-decorating station. Tickets are $70 for adults and children of all ages. Go here to buy them.
If you like barbecue and bikes, drop by the Office Interiors Group in Carrollton between 11 a.m. and 3 p.m. Bring a new bike or $40 for CCA (Christian Community Alliance) to purchase a new bike provided by Huffy. Bone Daddy’s House of Smoke is providing the grub. CCA takes the bikes and donates them to families in need.
Last night I fell in love with HumBotanical, a sexy 70 proof herbaceous liqueur made with organic rum, fair trade hibiscus, organic ginger, green cardamom and kaffir lime. The drink was featured as the Seasonal Smash at FT33. If it isn’t on the ever-changing cocktail list when you go, ask them to make you one. It’s a gorgeous concoction of Ketel One Oranje, Hum, muddled cranberry, lemon, and habanero simple syrup, apricot, and fresh thyme poured over clear cubed ice (my favorite!). The drink is made with organic rum and is pungent with pepper, fragrant with lime, and finishes with a slightly sweet and spicy kick of cardamom. One of my very experienced dining partners said she’s never seen it for sale in Dallas and wondered how FT33 managed to smuggle the booze in from it’s epicenter in Chicago. However, one quick visit to Hum’s website informed me the spirit is alive and well at Pogo’s. BTW, the bar at FT33 opens at 4:30PM. See ya later.
Uppity Date: Jasper Russo of Sigel’s says: “Hum Botanical was introduced to the Dallas retail market by Sigel’s in April.It has been stocked in at least 4 of our stores continually since that time ($44.99): Greenville Ave, Fitzhugh, Addison, The Quadrangle. We are also the class B wholesaler responsible for supplying FT33.
Dishers, happy Friday! Where did you dine and what did you eat this week? Here is what you reported last week.1 Comment »
Tyler Florence, in all his culinary glory, will be at NorthPark’s Williams-Sonoma at noon on December 10 to sign copies of his new book, Fresh, which he says reflects where he is as a person right now. I’m predicting one heck of a line.
You probably know him from his 16 years on the Food Network, or from his seven bestselling cookbooks (this is his ninth book, after his children’s book series). He also has three California restaurants, a line of organic baby food, and a line of wines with Mondavi. Yesterday, I was lucky enough to ask this pro a few questions. Good thing this was a phone interview, so he couldn’t see how much I was geeking out.
SB: I just got my copy of the book last night and immediately started flipping through it. How did this project get started?
TF: To me, the idea of doing something very pure felt appealing this time around. It’s incredibly stripped down – we wanted to branch out and do something different that felt fresh. The first thing I do is lock myself in my office and start writing flavor profiles – make a list, brainstorm stuff, and clarify the concept. Then the recipes are tested. When I’m cooking, I can adjust things easily, but that’s not necessarily true for people at home. They take the recipe as a Bible. Testers give feedback, and we make edits at that point. The content has to be perfect.
SB: Your book is all about the need to get back to fresh ingredients because the American diet is overwhelmed with processed foods. Do you think this issue has become more serious lately?1 Comment »
What a shame. I feel defeated by my missing motivation – most certainly a result of the brain cloud that is left over from the beer. My disillusionment comes from the brimming glasses of beer at The Bottle Shop I drank for all of you. I am glad you’re willing to accept most of the blame for what will be a mildly unproductive day.
For this edition there will be no food, except that there is. Most of you may not consider beer to be food, but you’re mistaken. Don’t get all defensive and hide under your desk. I am not yelling at you. I love you. Any who, here goes. The Bottle Shop is a handsome little brew house like nothing else in Dallas. It’s dark, wooden, and leather. It smells clean, and the mahogany bookshelves (I actually don’t know for certain that it’s mahogany, but go with it) lined with hundreds of beers may appear daunting to the casual drinker. For the beer swilling suds junkie, it’s the perfect fix. Low lighting invites you inside this Greenville corner spot. My Peruvian friend and I choose the cozy leather couch and let the bearded, gentle bartender help us with our selections. He pours each draft with care and delicacy, and the only thing that would make this place cooler is if it were underground. This radical shop offers everything they serve in take-home form. There isn’t much in bottle form that you can’t find, and they allow you to mix and match your own six packs with anything you desire. If you’re the kind of cool that owns a growler, they can be filled here as well. The bar is aptly lined with regulars and there is a community table in the center of the joint for lively beer discussions. The Bottle Shop offers free pizza after 7 p.m. on Mondays. OK, enough with the shameless and endearing promotion. You get it. Let’s dive into the beers.
Welcome back, shoppers. Did you have a nice Thanksgiving? I hope you didn’t eat your way into a tryptophan coma, because there are some great deals out there waiting for you. Saturday is the first day of December, which (for traditionalists like me) means the official start to the Christmas/holiday season. Celebrate by hitting the markets!
Celebration Farmers Market: No market this weekend, but mark your calendars for December 15. This season’s closer will feature a mix of locally grown and produced foods and crafts to give your holidays that homemade touch.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: Only two weeks until the holiday market on December 8! Cavalli’s Mobile Pizza Oven will be there, along with the Ol’ Time Fiddlers. Check out the extended craft and artisan booths, and stock up on winter produce such as greens, sweet potatoes, onions, beets, and apples.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
This episode was a throwback to 1950s dining, but the only person who knows anything about the ’50s is John Tesar. Nobody else on Top Chef is old enough to remember the mid-20th century. So, obviously, Tesar stole the show. Again. In the first few minutes, we remember why General CJ and Josh Valentine hated on Tesar so much in the Stew Room. Oh yeah, it’s because he turned his back on Kuniko last episode. (Ugh, Kuniko, why did you get yourself eliminated?) Tesar takes this opportunity to call himself the “most hated chef in Dallas” for the umpteenth time since this season has started. And we’re only on episode four, right? Goodness gracious.
Jump.2 Comments »
Not every 10-year-old girl wants to help homeless people. In fact, most of them just want their own iPhone. Ashton Bryson is different, though. Two years ago, she started worrying about homeless people getting too cold in the winter, so she began collecting coats and blankets for Heat the Homeless.
Now the Rosemont Elementary School fifth-grader has the help of local restaurant businesses. You can drop off coats, blankets, gloves, sweaters, socks, etc. at Smoke, Chicken Scratch/Foundry, and Bolsa Mercado up until November 30, which is tomorrow. (Sorry, I only heard about this yesterday.) Get a free cuppa coffee at Bolsa Mercado if you drop it off there.
The donated items will go to The Bridge, a homeless recovery center in Dallas.
About nine years ago, Gina Paterno Villalobos was diagnosed with high-risk breast cancer. To combat the disease, she completely changed her diet and turned to organic whole foods. She witnessed amazing results.
After training at the Kushi Institute Center for Natural Healing and getting certified at the Natural Gourmet Institute for Food & Health, Villalobos is now known as The Organic Coach in Whole Foods circles. This week, she opened Gina’s Organic Kitchen, which delivers to your home or office food that is both tasty and healthy. The best thing about it? Her food truck used to be an old SWAT ambulance.
“This is a way of being able to impact more people and make more of a difference in people’s lives,” says Villalobos. She puts it very simply: “All people have to do is order and eat.” Right now, she’s delivering to the Preston Hollow, Uptown, and Knox-Henderson areas, but plans for expansion are underway. Guests can also pick-up food or sit down at Gina’s commissary kitchen at 10870 Plano Road in Dallas to eat. Villalobos hopes to have a storefront and dine-in location open early 2013.
“I think Dallas is ready for healthy,” Villalobos says.
So, there you have it, Dallas mommies. Dinner just got easier. There’s no need to cook when you have Gina’s Organic Kitchen around. For first time customers, Villalobos suggests trying the springy sweet pea soup, wheatberry delight, miso-glazed wild salmon, or blueberry pecan baked tart.
It’s an awkward week for recipe bloggists — big holiday last week, Christmas isn’t for a month. Sigh. There’s nothin’ to do, man*! What am I gonna talk about, cheeky uses for Thanksgiving leftovers? You know years in advance the kinds of depraved things you’re going to do with your leftovers; you don’t need me to remind you that tacos are in play.
Alas, there’s a job to be done here. I’m not that big into snacking**, so I wouldn’t usually get too excited about something like chips. Likewise, I try to dispense with the superlatives in regard to my own recipes. Whatever, walls are coming down today.
These are the best mother-expletiving chips I’ve ever had.
Continue reading "Look What I Made: Root Veggie Chips"
The boutique bowling alley, Bowl & Barrel, that we’ve been speculating about for months and months is finally open today. It’s right across from Park Tavern inside The Shops at Park Lane. Now you don’t have to eat crappy pizza at Main Event if you want to have a good bowling time, because the lovely Sharon Hage has designed the menu for Kyle Noonan and Josh Sepkowitz’s new dig. “Chef Hage’s menu includes house baked pretzels, a fresh oyster program, artisan hot dogs and sandwiches, and features a mix of seasonal and local ingredients,” says the press release.
15 bowling lanes and a full-service restaurant. I think I’m in love.
CBS is looking for amateur bakers with great whipping abilities (in the kitchen). Its new baking series (no name yet) “follows the trials and tribulations of the competitors – young, old, from every background and every corner of the United States – as they attempt to prove their baking prowess.” The producers tell me that the CBS version is based on a popular show in the UK called The Great British Bake Off. Sounds tasty. If you think you’ve got what it takes to be the next best amateur baker, apply here and attend the open casting call at DUO: All Things Culinary from 11 a.m. to 4 p.m. on Saturday, December 15.
The first five people to reply down below with a line that goes something along the lines of “YES, I AM TOTALLY GOING TO THIS CASTING CALL TO BECOME A FAMOUS BAKER AND I HAVE ALREADY PRE-REGISTERED” will get a front-of-the-line pass, c/o of the nice CBS producer. Good night, and good luck. May you bake with fury.13 Comments »
Before Lucky Peach, a food quarterly by Momofuku’s David Chang, exploded into our consciousness with its first issue – one wholly dedicated to ramen – most food enthusiasts on the east and west coasts were already keenly aware of the growing noodle situation happening in the United States. But somewhere between our immigration patterns and our rooted Southern culture, the ramen movement didn’t make it down south. At least, not yet. There isn’t a single outstanding restaurant dedicated solely to ramen art in Dallas, and there wasn’t a single one in Austin, either, until Ramen Tatsu-Ya (owned by Tatsu Aikawa and Takuya Matsumoto) opened at the end of August this year. Then the ramen scene in Texas changed.
Jump for the love of noodles.5 Comments »
Chef Jeffery Hobbs will be the executive chef at American F+B, the new comfort restaurant in Fort Worth opening in 2013. Teresa Gubbins is all over it. She says that Hobbs will not be opening his own restaurant, like he promised us after he left Sissy’s back in September. My dreams of a potential restaurant called Hobbity Hobbs, to open in conjunction with the premier of The Hobbit, are now dashed. Sad day.
Babb Bros BBQ and Blues opens this Thursday on November 29 at Trinity Groves. Nancy said it would open in early November, but you know how restaurant timelines work. There’s always some kind of delay. The important thing is that Midwestern-style barbecue has found a home in Dallas at the Babb Bros. And once the TABC license arrives, according to Thrillist, there’ll be plenty of drinking to be done in West Dallas.
Heinz has a new jalapeno ketchup. I don’t know how I feel about this. It feels like a betrayal on the original.
Most restaurants run on tight margins. They take a chance every time they place an order for supplies. Today comes word from Jeff Frankel, owner of Mattito’s. The city has basically shut down Routh St. between Cedar Springs and Carlisle, leaving Mattito’s customers wondering how they get to his restaurant. They have place a “road closed” and “no outlet” sign at Carlisle. Yesterday, the first day of the closure, his sales were cut in half. Frankel is headed to City Hall to ask for relief. Meanwhile, Mattito’s is open and the parking lot is easily accessible via Carlisle. Go. Eat. Report.
The Nutcracker has landed at the Ritz-Carlton. Dallas’ 2nd annual Brunch of the Sugar Plum Fairy, scheduled for 10 a.m. on December 1, will feature a buffet with gifts for all children and a performance by dancers from the Texas Ballet Theater School. Cookie-decorating stations with candles, sprinkles and tubes of icing will probably put your kids into sugar overdrive, but at least the hearty scrambled eggs from ‘Rudolph’s Farm’ and Santa’s breakfast potatoes will balance the nutrition content out. Hopefully.
Dress your kids in their holiday best, and don’t forget to bring an unwrapped toy, book, or stuffed animal to donate to the Children’s Medical Center.
Tickets are $70 for both adults and children of all ages. (Pricing includes complimentary valet parking as well as tax and gratuity.) To reserve your spot, go here.
This holiday season we would like to support our local food businesses. Carol and I are compiling a Local Food Gift Guide for SideDish. The post will be dedicated to spotlighting those who make food-related items one can purchase for gifts or serve at a gathering. If you make jelly, jam, chocolate, aprons, coffee cake, ham, table linen, turkey, casseroles, wine openers, olive oil, brownies or any other groovy food item, send Carol an email (firstname.lastname@example.org) with your information and a picture if you have one. Only products made in the DFW area or close by.1 Comment »