Dining For Dummies: Spring Produce in Dallas/Fort Worth

Oh, springtime. You’re my blue sky; you’re my sunny day. Turn your love my way! Despite the cooler than usual springtime temperatures, restaurants in North Texas are incorporating spring produce into their menus. Fort Worth restaurant AF+B just released a new spring menu, with a few items that left me scratching my head. As you can see below, it wasn’t alone. Aiming to make you look a little smarter at your next springtime dinner club, here are a few springtime produce items demystified.

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Dining for Dummies: Asian Market Edition

The April issue of D Magazine is a food lover’s paradise. One feature included information on local ethnic markets. In an effort to help you decipher the guide, here is a run-down of some foods that were included in the feature. I’ll start with the Asian markets.

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Dining for Dummies: Italian Edition

I don’t like tomato sauce. Not that I’ve gotten that off my chest, I feel much better. Yes, that means I don’t like traditional, red sauce pizza, spaghetti with tomato sauce, or lasagna. You can imagine what a minefield dining at Italian restaurants is, then. The menus are always terrifying. Even if you, like most normal people, like tomato sauce, Italian menus still can be daunting. Let’s fix that.

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Dining for Dummies: The Oak Edition

Oak’s winter menu is definitely way smarter than I am. Loads of questions popped up when I took a peek at the current menu. What, exactly, is gastrique? Farro? Harissa? For those who didn’t, or don’t, have a clue, but couldn’t bring themselves to admit their lack of gastro-knowledge, that’s why we’re here. Let’s get started.

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Trinity Groves Plans Construction Phase II, May Include an Additional Six New Restaurants

Dallas’ Economic Development Committee met this morning at Dallas City Hall, and Trinity Groves was on the agenda, specifically TIF (tax increment financing) reimbursements related to Phase II of the Trinity Groves project.

“They’ll be widening sidewalks and redeveloping two of the vacant buildings,” explained Karl Zavitkovsky, Director of Office of Economic Development for the City of Dallas.

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Dining for Dummies: Words You Think You Know, But Really Don’t

On a recent trip to Nashville, I ate at a really tasty restaurant. Only problem: When I got there, I looked at the menu and froze. I couldn’t order. I had no idea what one single dish on the menu was in its entirety. I asked the waiter approximately 63 questions. To my surprise, he wasn’t irritated, and in fact, said he appreciated me asking beforehand, rather than ordering and complaining after-the-fact. He also mentioned that he thinks many diners are embarrassed to ask. In the age of “everyone’s a food critic,” people don’t ask their servers the right questions out of fear of revealing what they don’t know. I don’t fall into that camp. I want to know.

For those of you like me, here’s all you ever wanted to know about dining but didn’t want to ask. Without further adieu:

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Unrefined, a Gluten-Free Bakery, Opens Two More Locations

Four years ago, mother-and-daughter duo Anne Hoyt and Taylor Nicholson opened Unrefined Bakery on Buckner Boulevard with a huge leap of faith. They didn’t have any formal culinary training and used only word-of-mouth and grassroots marketing. Such efforts have proved fruitful, as the flagship bakery is now one of three locations, with new stores recently opening in the old Society Bakery spot on Greenville Avenue and in Frisco.

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Joel Salatin Preaches at Urban Acres’ Second Annual Steward’s Dinner

Urban Acres transformed its nondescript warehouse into a fair-themed event space for its 2nd Annual Steward’s Dinner on Tuesday night. While the true focuses were the creative dishes prepared by local chefs and a much-anticipated talk by farmer Joel Salatin, the décor set the stage for a fun evening. With a face painter and a man on stilts, nothing could go wrong. A sign greeting attendees proclaimed the dinner a “No Waste Event.” Urban Acres takes sustainability seriously. The theme ran throughout the evening with constant reminders that everything was compostable or recyclable.

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