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 »