Tom Spicer

Greetings from Spiceman,

In case you haven’t heard, Mitch Kauffman at Urbano and I are throwing down what looks to be a sold-out wing ding in my garden at FM 1410. There may be some sections C (compost bin) seating or section R (red ant pile) seating available but I’m not certain about that. The event is next Thursday May 24th BYOB, 6:pm doors open, 6:30 pm Food (buffet) 7:pm Music, some seating (chairs) available but bring a blanket for sitting down on the garden floor. Some Urb-an’ Spice in the garden so to speak. My gumbo, his Chef Ke’o is pitt roasting a pig (w/out lipstick) and we’re both coming up with sides a couple of which I plan to make ala vegetarian (fresh shelled peas, salads, corn bread and mo’) .Ladies, please where garden flats/shoes, and dudes…. please, no spike heels and certainly no leather chaps cuz it may be a bit too warm.

Unedited inventory list below.

Early this morning I picked up a few cases of spring onions (yellow “sweet 16’s”) from an east Texas farmer, not organic. Sorry… no appologies. Oh and…ran out of ca$h to get peaches and berries.

I also met the pea people to get 10 x 15# bags of assorted fresh shelled peas (creamers, pintos, limas, purple hulls and black eyed)

Then on to Love Field cargo facility to get freshly flown in wild and cultivated exotic mushrooms.

Gyromitra, aka flase or snow bank morel (not for novice foodies, look it up and proceed with caution)

Morels, i.e. true morels

Coral Mushrooms, aka cauliflower mushrooms, a little hard to clean but commonly eaten.

Fiddle heads are already commited but I’ll try to reserve 1# for retail.

Hen O’ Woods or Maitake mushrooms

Baby Shiitake we also sport a few imported, cultivated mushrooms like oyster and beech (aka shimejii, or crab mushrooms)

So most of you know that for our “retail shoppers” we mix them in an 8 oz bag for $10 …. Spiceman’s “Dime bag O’ shrooms”

The thing about my so called “retail store” is that it is not buffed out like a regular produce department which btw… is extremely wastefull yet a neccessary service but here in my store front, the “retail” aspect is more that I open my doors to anyone, let me say that again, ANYONE who’s brave, epicurious or crazy enough to walk in. I don’t have much of a sign but there IS a sign right above my door

My concept is that I’m kind enough to share with those people what ever I have on hand for my “chef based” traffic, wether the chefs pick it up or I deliver it gives cause for some of the best and/or different and freshest edible items one would hardly expect to find any where to be HERE. So be here now, hmmmmmm…. I like the sound of that, perhaps I should trade mark it.

My garden is turning over for summer plantings however, there’s plenty of radishes and various, adapted summer greens (exotic edible weeds) and many fresh herb varieties.

AssortMints, e.g. chocolate,orange and spearmints along with sweet basil, rosemary, thyme and the last of the fresh, green corrianderberries.

Squash Blossom are hit or miss, I have some on hand today.

Last but not least… g00se eGGs @ $3 each, that can be everything, let me think (got in trouble last time I did that)but, but,

OH yeah, The HERBMOBILE IS OUT AND ABOUT with Pandora’s produce box on board load with with the HerbOfWars driven by Jake with lots of deals to make.

The FM 1410 local produce Market and garden is located @ 1410 B (stands for “Between” the 2 Urbano Cafe’s) N. Fitzhugh

Ave. , Dallas, Tx. 75204 (google earth it). The garden is out back

Retail hours of operation are roughly 10:am to 5:pm mons-sats

Wholesale hours zzzzzzzzzzzzzzzzzz, you’re prolly still sleeping.

We accept $$$, visa, mastercard, magic beans and ? o.b.o

Store #214-954-7974 we answer “Spiceman’s FM 1410 produce market, Spiceman speaking”

Scheduled Master Sommeliers include James Tidwell, Drew Hendricks, Wayne Belding, Brett Zimmerman, Guy Stout, Tim Gaiser, Laura Williamson, Keith Goldston, Nate Ready, Melissa Monosoff, Brian Cronin, Cameron  Douglas, John Szabo, Geoff Kruth, Laura DePasquale, Jay Fletcher, Andrew McNamara, Peter Neptune and Greg Harrington. The speaker lineup also includes James Beard Award Winners Rajat Parr and Paul Grieco, Master of wine Christy Canterbury, wine marketer Paul Wagner, Union Square Hospitality Group Wine Director John Ragan, and Leonetti Cellar Owner Chris Figgins.

The seminar topics, times, and various ticket prices are listed below. For more information or to register, click here. Like, fast.

You can be a sommelier like this Guy!

In addition to the seminar schedule, the Texas’ Best Sommelier competition runs behind the scenes. The prize for the winner includes scholarship money to be used for a Court of Master Sommeliers’ certification program. The winning sommelier will be announced at the Grand Tasting on Monday, August 13, which will include 150 world-class wines and hors d’oeuvres from Four Seasons Executive Chef Christof Syre.

CONFERENCE CALENDAR
Saturday, August 11-—Pre-conference tasting and social media boot camp
9:00am to 3:00pm
TASTING TRACK
9:00am –12:00pm:      Tasting Workshop: Understanding the Process of tasting—led select Master Sommeliers (TBD)
12:00 – 1:00pm:           Lunch (not included in admission)
1:00 – 3:00pm:            The Kimmeridgian Chain—led by Wayne Belding MS
SOCIAL MEDIA TRACK
9:00am –12:00pm:      Social Media Boot camp—led by blogger Tony Jones
12:00 –1:00pm:           Lunch (not included in admission)
1:00 –3:00pm:             Engaging People with Social Media—led by social media expert Rick Bakas

***Seminars are open to the public. Saturday passes cost $50 per person and include access to either the Tasting Track or Social Media Track (attendees are not permitted to interchange track offerings). Please note lunch is not included with admission.

Sunday, August 12
9:00am to 5:00pm—Educational seminars on contemporary issues to include:
•         Bordeaux—led by Wayne Belding MS and Brett Zimmerman MS
•         Texas Terroir—led by Guy Stout MS and Christy Canterbury MW
•         Riesling—led by Tim Gaiser MS, Laura Williamson MS, Paul Grieco and Keith Goldston MS
•         Oregon—led by Nate Ready, MS
•         Beer—led by Melissa Monosoff MS and Brian Cronin MS

***Seminars are open to the public. Sunday passes cost $175 per person and include lunch. Sunday and Monday passes are available at a discounted price of $225. Each class features at least eight wines to taste and lasts one hour and fifteen minutes. Seating is limited to 50 participants per seminar.
Although open to the public, these seminars are also appropriate for those working in the industry— such as distributor representatives, sommeliers, restaurant managers and servers.

Monday, August 13
9:00am to 5:00pm—Educational seminars on contemporary issues to include:
•         State of the Industry—led by Moderator James Tidwell MS and panel members
Drew Hendricks MS, Paul Wagner, Rajat Parr, John Ragan, Rick Bakas
•         New Zealand: Trends for the Future—led by Cameron Douglas MS and Andrew McNamara MS
•         Niagara Peninsula—led by John Szabo MS and Geoff Kruth MS
•         Cabernet Franc—led by Laura DePasquale MS, Jay Fletcher MS and Peter Neptune MS
•         Winery Retrospective: Leonetti Cellar—led by Chris Figgins and Greg Harrington MS

*** Monday, April 13 courses deliver industry-specific material and thus are only open to the trade. Each seminar features at least eight wines to taste and lasts one hour and fifteen minutes. Monday passes cost $75 per person and include lunch. Sunday and Monday passes are available at a discounted price of $225. Seating is limited to 50 participants per seminar.
6:00 to 7:00pm—Wine Pre-Reception
7:00 to 8:30pm—Grand Tasting and Texas’ Best Sommelier 2012 Announcement Ceremony
***Open to the public. Tickets cost $95 per person.  Attendance to the Grand Tasting is included in the multi-day pass.

***Complete package tickets including Sunday and Monday passes and Grand Tasting tickets can be purchased for $300

INFORMATION: TEXSOM will be held on August 12-13, 2012 at the Four Seasons Resort and Club at Las Colinas in Irving, Texas, between Dallas and Fort Worth a pre-conference tasting and social media boot camp will be held Saturday August 11. For more details and conference registration information, please visit www.texsom.com.
FOR MEDIA INQUIRIES: For media interested in attending or covering TEXSOM 2012, please contact Keely Garibaldi at C. Milan Communications, keely@cmilancomm.com or 415.392.6600.
ABOUT TEXSOM

TEXSOM and the Texas’ Best Sommelier Competition were founded by James Tidwell, MS, CWE, Sommelier at the Four Seasons Resort and Club in Las Colinas and Drew Hendricks, MS, CWE, Director of Beverage Education for Pappas Restaurants in Houston. Presented by the not-for-profit organizations, the Texas Sommelier Association and the Wine and Food Foundation of Texas, TEXSOM is the only event of its kind in the world. Since its inception in 2005, it has attracted more than 1,500 wine professionals, and more than 160 Texas sommeliers have competed.

ABOUT THE TEXAS SOMMELIER ASSOCIATION
The Texas Sommelier Association is a trade association comprised of Texas wine professionals. The Association promotes professional wine service standards, outlines paths for further wine education and certification, and raises public awareness about the professional standards and certifications for sommeliers. The organization sponsors the “Texas’ Best Sommelier” competition, with the winner being awarded scholarships for professional certification courses. This competition is held behind the scenes during the TEXSOM conference. For more information, visit www.texsom.com.

ABOUT THE WINE AND FOOD FOUNDATION OF TEXAS
The Wine & Food Foundation of Texas was established to connect its members and the general public with the value, creativity and craftsmanship inherently present in the culinary and viticulture arts. This mission is fulfilled by funding grants, scholarships and research aimed at elevating the quality, awareness and enjoyment of good food and fine wine as well as hosting education and social events that enhance the quality of life for members and communities. These programs offer unique opportunities to enrich the minds and palates of guests, who in turn can relate their experience with friends sharing common interests. For more information, visit www.winefoodfoundation.org.

Are you ready for some hot dogs?

Yesterday, Merritt Martin of Eater Dallas, linked (ha!) to a story reporting Dallas-based Zaccanelli Food Group’s acquisition of the 133 year-old Hofmann Sausage Company in Syracuse, New York. She writes:

“Wait, what? Dallas-based Zaccanelli Food Group acquired Syracuse’s Hofmann Sausage Company in a multimillion dollar deal that means sausage expansion (well beyond Hot Haus rests, even into Texas groceries, gasp!) and, linking (ha) seemingly random investors the likes of Oneida Indian Nation, former Dallas Cowboys quarterback Roger Staubach and others.”

The “others” Martin omits are significant players that are anything but randomly linked. Like the “Zaccanelli” behind the group:  Frank Zaccanelli, a native of Syracuse, is the former team president of the Dallas Mavericks. He was the minority owner to Ross Perot Jr.’s majority. Together, they sold the team to our (foodie) hero, Mark Cuban. Before that, Zaccanelli was a big wig at Perot Jr.’s company and they did some big deals like Alliance Airport and large real estate developments all over the state. (Huge overstatement in the interest of time.) Zaccanelli Food Group received majority funding from the powerful central-New York based Oneida Indian Nation Enterprises, a group dedicated to “re-investing in Central New York.” Other investors include former Syracuse Police Chief and two-time Syracuse University All-American basketball player Dennis DuVal, Syracuse University Head Basketball Coach Jim Boeheim, Dallas Cowboys quarterback and businessman Roger Staubach, and several high-profile restaurateurs and sports figures.

The until-now family-owned and operated Hofmann Sausage Company is a well-respected name in the restaurant business. They make some fine sausages and hot dogs. Call me crazy, but I swear I ate a Hofmann dog at Fuddrucker’s a century ago. Oh, that brings me to another “other” in this multi-million-dollar-dog deal: Phil Romano, the creator of Fuddruckers®, World’s Greatest Hamburgers®. Secret fact: Romano ALSO grew up in Syracuse eating Hofmann dogs. He loves them so much he sells them at Eatzi’s! Now he’s going to show the world just how much he hearts Hofmann dogs. Romano is in charge of creating a national chain of Hofmann’s World’s Greatest Hot Dogs restaurants. (I’m sure the ® is still at the attorney’s office.)  I, for one, can’t wait. Hot dogs are the new hamburger.

Update: Hofmann products will be available in 64 Texas Albertson’s stores, including those in DFW, this weekend. That was fast.

The DFW Truck Farm started off as a container garden in the bed of an old 1985 Dodge D150 (photo provided by the Truck Farm)

Earth Day Dallas is hosting the DFW Truck Farm 5K Race on April 22 at 8:30 AM, right before it kicks off Sunday’s festivities at Fair Park. Proceeds from the race will go to the Truck Farm, which is used as a teaching tool to help kids in the community learn how to grow local foods and garden in small spaces. Marilyn Simmons and her daughter, Donelle, drive the Truck Farm around, organizing workshops in their mobile classroom.

Kids of all ages are welcome to participate in the 5K Run (you’re allowed to walk, too), but they must be accompanied by their parents. Donelle says there will be four different learning stations for the kids as well, so there’s also a learning component involved!

As a sponsor, Artizone is encouraging people to sign up for Team Artizone and get $5 off the registration fee. Good deal? Good deal.

Register here to help out the DFW Truck Farm.

ALL CAPS RECAP
WHAT: DFW TRUCK FARM 5K RACE
WHERE: FAIR PARK
WHEN: SUNDAY, APRIL 22, FROM 8:30 AM – 9:45 AM

Francesca, Violet, and Sunshine (photo provided by Mark Wootton)

Chef/manager Mark Wootton of the Garden Cafe has some new female friends, but they’re not human. They’re hens, and their names are Francesca, Violet, and Sunshine. The think-sustainably family over on Junius Street partnered up with its neighbors (The Lab and Little Bean) to install a chicken coop in the back garden.

Cluck after you jump.

Looks like there won’t be any baby chickadees right now, but Wootton says there may be some mating in the future. His exact words: “Must spread the Whooutin bloodline.”

When I asked Mr. Wootton if he’s still raising the price of his eggs by $1, he responded: ”We are raising our price by $1. Not directly because of these chickens, though. We are doing that so we can buy all organic pasture raised eggs from local and/or regional producers. I’m in the process of tracking down local producers that can meet our demand, and I am very close. These chickens are more about promoting urban farming and sustainable living.”

In exchange for spelling his surname correctly for most of this post, Mr. Whootten says he’ll name future baby chicks after me and Uncle Nancy. Maybe one of them will even be called “SideDish”… Oh, wait. That seems kind of wrong. In the meantime, you’re invited to visit Francesca, Violet, and Sunshine on Earth Day, April 22, between noon and 4 pm. There’ll be activities and fun things at all three businesses in the Munger Square Center.

Here’s the actual release:

WOOTTON’S GARDEN FAMILY CONTINUES TO GROW

Junius Heights Business’ Latest Shared Venture

The Lab at Lakewood, Little Bean, and the Garden Cafe present the newest additions to the adorable and hip Junius Heights hot spot known as Munger Square Center – resident chickens: Sunshine, Francesca, and Violet.

On Monday April 16th a chicken coop designed and built by Lakewood resident Stew Cockrell of Iron and Paint was erected in the back garden and is intended as a example of sustainability for all the families who patronize the Munger Square Center businesses.

Melissa Wright of The Lab at Lakewood says, “I feel like we continue to execute Dale Wootton’s vision of being a family destination. As our three businesses share such similar values, this collaboration on sustainability is a no-brainer. It conveys our common vision to our customers, neighbors, and friends. It also works well into my own hands-on science programming.”

Bianca Colgin of the Little Bean shop adds, “I have always wanted to take an active role in the food sustainability movement by owning chickens, but I didn’t want to see eggs be wasted. So this is the perfect scenario, as the Garden Cafe will be able to utilize the eggs for their delicious brunches.”

Business owners Wright, Colgin and Wootton encourage the public to stop by on this Earth Day: Sunday, April 22 between Noon and 4:00pm to “visit” with the chickens and take part in various themed activities at all three businesses.

###

For more information, please call Melissa Wright at 214-537-5910 or email Melissa@thelabdallas.com. You may also visit www.littlebeanshop.com, www.gardencafe.net, www.thelabdallas.com or www.ironandpaint.com for more information.

Two weeks in Provence coming soon.

Get ready for Central Market’s yearly culinary salute to foreign food. In 2010, we celebrated Argentina (Hi, Francis!). Last year we pigged out on Spain (Hola, Paco!). This year they are throwing a two-week soiree for France, specifically the southern region of Provence, which will begin on May 9 and run through May 22.

Here’s a little poop I learned: Zee hottest ticket will be a seat in the outdoor tent where the kick-off event, “A Taste of Provence,” will feature a sampling of dishes prepared by Chef Patrice Olivon! C’est magnifique! You know Olivon, oui? He’s the cute French dude who won Iron Chef hosts “Dinner is Served,” a lovely show on PBS. It is set for Wednesday, May 9, and begins at 6 p.m.

The menu includes some personal favorites from his childhood (served family-style at long tables), which will be paired with French wines (shocker!). Think: Pissaladiere (thick, pizza-like dish popular in Nice and Marseilles); tomates farcies (tomatoes stuffed with beef, rice & herbs); cod with aioli; roasted lamb with ratatouille; and warm seasonal fruit cooked in red wine served over vanilla ice cream (really?). So frugal Francophiles, get a cheap trip ($35 per person) to Provence, if only for one evening.  Tickets can be booked by clicking here or by visiting the Cooking School reservation site for Dallas.

Sancerre! Profiteroles! A truffle in every pot! Vamos, I mean, nous permettre d’aller!

(Below, I will copy and paste an actual MEDIA-ONLY release so you can get an insider’s look on how real food writing works. I will pair it with commentary from a professional media person.

FOR IMMEDIATE RELEASE [Loud and clear! Got it. Type fast. Did somebody else get this while I was grabbing a sandwich. Hang on let me check the other sites!]

April 1, 2012 [WTF? Am I late here? It's April 16. Did this already go out and I am so screwed? Note to self: Google news before you write it. Alternatively, swear under your breath at PR people.]

CENTRAL MARKET PREPARES TO SHARE “L’ART DE VIVRE” [WHY didn't I think of that hed? (That's editorial lingo for headline. We are all too lazy to type the whole word out.]

Prepare for a gustatory tour of France’s famously food centric regions [Weak sub. Oh, that's edit-speak for sub-headline. Waaaay too long to type. "Food-centric regions" in France  is redundant.]

WHO: All Central Market stores across Texas [ Great start. WHO! Always start with WHO. It worked for Horton and it will work for you.]

WHAT: Get ready to celebrate two weeks devoted to France, a country know for its vast array of distinct food and wine offerings. Central Market, a division of H-E-B will host PASSPORT FRANCE May 9 – 22 to explore the delicious to be found in every day France, “a nation of Foodies.” [Yes, it pedestrian but it's short and to the point and food writers need short. And points. Next.]

This is the specialty retailer’s third foray into a wide-scale international celebration. In 2011, Central Market hosted Passport Spain; and in 2010 it launched with Passport Argentina.  Customers traveled the cultural and culinary landscape of these countries without booking a plane ticket or packing a bag. The events are known for their bounty of exciting food finds, live music and performers, authentic décor and celebrity chef and wine maker visits. [Great insert of backfill information. If I didn't work here last year, I now know how much great stuff I missed by living in Washington, DC.]

This May, CM store visitors can experience all things French during Central Market’s two-week extravaganza. Hands-on crepe making. Wine tastings hosted by winemakers, some part of multigenerational winemaking families. Stellar chefs such as Anne Willan of La Varenne and Patrice Olivon of PBS and Iron Chef fame will make appearances and host events. “An Introduction to French Cheeses” will be hosted by the Ambassadress of the French Cheese Club. [Okay, I'm fading a little.]

The aisles will be filled with finds from around France, such as La Mere de Poulard cookies, Kougin Amann, aged Comte, Petit Montebourg fresh cheese, Fallot Dijon and hundreds more, many exclusively available at Central Market. [I'm am so back. Those cookies are like crack, heroin, pot, and gin all baked into a thin disc of sin.]

From classes in the art of French cookery to French cheeses, breads and wine tastings, Passport France will take visitors on an incredible gustatory tour with no jet lag. [Well, I am confused. What do I do with all of this Ambien?]

WHEN: May 9 – 22, 2012 [Excellent information. Thank you Central Market for making my job a walk in the freaking park!]

WHERE: Central Market, all store locations: Austin, Dallas, Fort Worth, Houston, Plano,  San Antonio, and Southlake. Go to www.centralmarket.com for the latest details and to review classes available in May. Further details will be released as they are available. [Even bettah! There is more to come so I know there will be more to write. My job feels secure. Until the end of May.]

ABOUT CENTRAL MARKET: Central Market’s open, serpentine-flow, full view European-style layout offers a completely new food shopping experience.  A bountiful produce department with unmatched quality and variety, an 80-foot seafood case with selections from throughout the world, hundreds of cheeses, 2,500 wine labels, stupendous specialty grocery aisles with delights from every continent, and a world-class cooking school featuring hands-on instruction are among the features that make the Central Market experience unique. www.centralmarket.com. [Oaky, the serpentine-flow thing is getting old, but so am I. The store is really more maze-like but I suppose that would cause people to run for the straight aisles of Tom Thumb. Stupendous is a bit dramatic and delights, well my mind stayed to another train of thought, but I was immediately brought back to reality by the hands-on instruction. Oh, yes. France and hands. Good stuff. Count me in.]

Andrea shows us a ladybug in its second stage (photo by Carol Shih)

Andrea Bithell has got to be the friendliest rubber-cowboy-boots wearing farmer this Texas soil has seen in a long, long time. There’s dirt caked under her nails, her hair’s flying across her face, and one pant leg is rolled up while the other one isn’t. This is the look of a Paul Quinn farm manager who couldn’t give a cow dung how she looks when it comes to the two acres she’s in charge of. Instead, it’s the farm that matters.

I learned all this when I trekked over to Paul Quinn College last Thursday and discovered that the farm everyone’s been talking about is really an old football field converted into planting beds. In March 2010, ground broke, and the first crop of melons, peas, and okras sprung up that same summer. Now the Paul Quinn Farm employs about 12-14 work study students, sells its crops to places like Greenling, and is the gracious host of A Community Cooks for the second year in a row.

Jump for more Andrea.

There’s still a lot of work to get done before 100+ people show up at this event on April 19 where chefs like Tre Wilcox and Jeff Harris will be cooking among rows of strawberries. Andrea’s been working around the clock to get the farm ready, and tells me, “I want it to be as perfect as it possibly can.” Tomorrow from 9 AM til noon, Andrea’s opening up the farm to anyone who’d like to help out with the preparations. She’ll have you planting corn and tomatoes, weeding some beds, reorganizing concession stands, and moving mulch. If you have wheel barrows, then please bring them. Folks who are interested should just show up at Paul Quinn College’s security gate and tell them you’re a volunteer. Andrea will be so glad to have you!

Details:
Paul Quinn College Farm
3837 Simpson Stuart Road (Basically I-45 and Simpson Stuart Road)
9 AM – noon, April 14
If you have any questions, email Andrea at oakclifforganics@gmail.com

How can you deny this woman anything?? Help a farmer, help the community.

Executive Chef Cris "No H" Vasquez holds a Champion Dog. D.J. Pridemore eats the whole thing. (Photography by Micah Nunley)

I’ve already outlined how the Rangers will win the World Series. I’m now prepared to tell you how to plan your caloric intake when you attend a game. The Yu-Darvish moment of late yesterday took place as the Rangers food service management team—Shawn Mattox, Casey Rapp, Philip Wheatley, execuchef Cris Vazquez—revealed their heavy hitter: The Champion Dog ($26.00 with fries). It’s a 2-foot-long-all-beef hot dog topped with shredded cheese, sauteed onions, and chili. The Champion Dog, also sold as the Boomstick (Hi! Nellie!) in the general concessions area, is meant to satisfy four people. However, I watched an eating competition where D.J. Pridemore, a producer for 105.3-FM The Fan, ate a whole one all by himself. He smoked his opponent, the DMN’s Brandon Formby, who never saw the bun (made by Empire Baking Company) coming. Mr. Formby learned that baseball food, like baseball, is a now game of inches.

So Ranger food fans, here’s is news: Vandergriff Plaza (behind centerfield) has been renovated into a food court with FOUR new restaurants, Ryan’s Express 34, Smokehouse 557, Taqueria, and American Dog. They surround the bronze statute of Nolan Ryan. They’ve also added two smoking hot lounges, the Captain Morgan Club and the Batter’s Eye Club). The Kid’s Zone has been moved indoors (thank you) to the south end of the first floor. And the press box will feature sushi for the Japanese media.

Jump for Food Facts and Fun Pictures For Rangers Fans.

Four new restaurants surround the bronze statue of Nolan Ryan. (Photography by Micah Nunley)

The view from the Batter's Eye Club. (Photography by Micah Nunley)

*The one-pound hot dog is so big it actually has two names. Inside the Captain Morgan Club, it’s the Champion Dog. At concession stands outside Sections 16 and 42, it’s the Boomstick (a nod to outfielder Nelson Cruz).

*The Batter’s Eye Club (pictured above) is where I will be seated when, after winning the World Series in GAME FOUR, I watch the players hoist manager Ron Washington over their heads and pass him around the infield like a rag doll. The enclosed 150-seat (air-conditioned!) party suite sits in dead center field. The previously unused space will generate bazillions of dollars: tickets start at $75 a game but the 6,250-square foot room with theater seats, full-service bar, buffet line, and restrooms will be utilized mainly for groups and rentals. Individual seating will be on a game-by-game basis. The view is spectacular.

The Captain Morgan Club. (Photography by Micah Nunley)

*Captain Morgan Club (pictured above). This will be the place to hang when the Rangers are coasting through a game with an 11-run lead. You can’t see the grass from inside unless you watch it on one of the zillions of TVs scattered around the 9,000-square foot two-story bar/restaurant. As the name implies, there will be rum (home rum? sorry) and whiskey, and any other spirits carried by the Diageo brand. The wine list carries BV Coastal, Louis M. Martini, and Beringer, but I also spied a bottle of Barefoot, a bad hangover waiting to happen. The Captain Morgan Club will serve burgers, salads, sandwiches, barbecue, and the, soon-to-be-world-famous, Champion Dog. It will be open to the public before, during, and after games which will make it easy for you to celebrate a victory post-game Courvoisier VS. If you have the bucks, you can also rent the whole space.

*The Budweiser Bowtie at Vandergriff Plaza is the new name for the old area behind center field where you will find four new outdoor restaurants. The American Dog will feature four types of gourmet hot dogs, sausages, and hot dog sliders. The Smokehouse 557, equipped with a “specially built smoker,” will serve huge beef ribs, chopped beef sandwiches, turkey legs (ugh), and corn on the cob. You can find street tacos at Taqueria where they are also making their own flour tortillas. Chef  Vasquez says he doesn’t use any fat. “Only baking powder, flour, and water,” he said. He handed me a real hot one and I found it rather chewy. Perhaps the texture works for holding food long enough to get back to your seat without leakage, but, like I said, it was a little too elastic for my taste buds. The fillings were nice: plenty of fresh grilled, meats, onions, and peppers. Ryan’s Express 34 is all about Nolan Ryan’s beef. Here you will find four big and strong gourmet burgers such as the Tex-Mex burger where two patties are stuffed with cheese, griddled, topped with jalapenos, onions and pico de gallo, and served on fluffy pieces of Texas Toast.

Available at the Captain Morgan Club: Tuscan pasta, chicken Caesar salad. (Photography by Micah Nunley)

Clockwise from top left: Street tacos and home-made flour tortillas at Taqueria. Jalapeno burger at Ryan's Express 34. Tex-Mex burger on Texas Toast. (Photography by Micah Nunley)

*What about the new Japanese fans and media you ask? I’m glad you asked because I did. Ranger PR czar, Executive Vice President of Communications John Blake, expects 20 members of the Japanese media to travel with the team all season. He also predicts close to 60 will crowd into the press box when Yu Darvish pitches. “I have plenty of specials planned for the press box,” said Chef Vasquez. “We will have a sushi station in the Diamond Club, bento boxes with edamame, a whole California roll, and a seaweed salad at the Grab and Go stand.” He also says he’s experimenting with a hot dog and soba noodles. As the season progresses he will roll out new items geared to Japanese fans and media.

*There you have it. The Rangers have invested over $11.5 million to make you happy and fat. Thanks to the installation of new video boards and a high-tech in-park audio system last year, we should have nothing to bitch about. Unless Yu Darvish chokes.

Turkey leg, corn on the cob, beef ribs, and chopped beef sandwich from Smokehouse 557. (Photography by Micah Nunley)

]]> http://sidedish.dmagazine.com/2012/04/03/the-texas-rangers-will-win-the-world-series-and-the-james-beard-award-for-best-new-restaurants/feed/ 5 http://sidedish.dmagazine.com/2012/04/03/spiceman-has-the-goods-get-your-fresh-produce-now-for-easter-and-passover-cooking/ http://sidedish.dmagazine.com/2012/04/03/spiceman-has-the-goods-get-your-fresh-produce-now-for-easter-and-passover-cooking/#comments Tue, 03 Apr 2012 14:00:12 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=38789

Tom Spicer sings the greens.

This note just in from the father of foraging, Mr. Tom “Spiceman” Spicer, over at FM 1410. Hear him type:

“Here are few quick peaks at my annual “Easter Grasskets: (living wheat grass in an basket with assorted colors of carrots, rainbow chard and a goose egg). Get ‘em while they’re hot. I have also reserved the artichokes and enough Easter Grasskets for my “Adopt-a-plot” peeps. (peep peep).”

Peep,peep yáll. Easter Grasskets is pretty good. Jump for all of the goodies Spiceman has in his garden. And adopt one of his plots. It’s cheaper than a dog.Here  is what he’s got:

Fiddle heads

Ramps again

Goose eggs

East Texas Strawberries

Spring Onions

Wild and exotic ‘shrooms

Mulberry trees  in  the alley loaded with berries
Easter Graskets with living wheat grass, baby garden carrots, rainbow chard and a goose egg
Today’s garden pics 008
Wall of petite greens
Petite lamb’s quarters
Baby Asian Mustard greens
Baby mixed color carrots
Baby Arugula
Rainbow Chard
AssortMints
Radish sprouts soon to be radishes
Mixed baby lettuces
Benziger Vinyards Cabernet grapevines from Beat with orange mint
Third year fruit from same vine in my garden
vines are loaded with grapes

Meanwhile, the debate on privatization of the Market and surrounding the Market with permanent housing continues. If you would like to show your support  the Dallas Farmers Market, you can join the Dallas Farmers Market Friends. They also  have a petition you can sign to try to influence city officials to consider other options for the housing solution. Their goal:

…is to present both sides of the story (via links on the DFMF.org website) so people can get a feel for everything going on. In the end, they’d love to have people speak out, sign the petition and hopefully convince city officials to alter their decision about the supportive housing. They’ve added links to the petition itself to the DFMFriends.org site, and have the links to both sides of the story there, as well.

There is a public hearing this Thursday. Do your homework here, decide which side you’re on, and show up at the J. Erik Jonsson Central Library (1515 Young Street) on Thursday, April 5 at 6 PM.

Hello, George Brown (photo provided by Connemara)

See George hop. Hear George talk. Most importantly, watch George cook.

George W. Brown of the now-defunct GEORGE catering is participating in the Connemara Conservancy Foundation’s “Hops for Habitat” fundraiser series on April 7 at Montgomery Farm.

The first event on April 7 from 7 – 10 PM is designed to “raise money to support the Connemara mission of working with landowners and communities to protect and conserve critical natural landscapes remaining throughout North Texas. Food will be provided by a variety of local farmers and producers throughout the series.”

“This series is designed to bring the community together to celebrate the natural originality of North Texas,” said Connemara executive director Sandra Greenway. “From local brewmasters and chefs such as George, to fun and funky places to party, Hops For Habitat is great way to experience some of the best things North Texas has to offer.”

Tickets are $50 each and limited to 100 attendees. To buy one, go to connemaraconservancy.org.

photo provided by Paul Quinn College

On Paul Quinn College’s organic farm, some of Dallas’ top execuchefs will be preparing a beautiful dinner set outside where live music, evening stars, and the buds of organic fruit provide an excellent backdrop to their culinary creations.

Celebrate the farm’s accomplishments at “A Community Cooks,” and help raise money to support the farm’s fight against the food desert surrounding Paul Quinn College. Tickets are $75 each and can be purchased here. The event starts at 5 PM with a special ribbon-cutting ceremony to celebrate the farm’s expansion.

Participating chefs include Jeff Harris from Bolsa, Janice Provost from Parigi, Tim Bevins from Craft, Tre Wilcox of Marquee, Jason Maddy from Oak, Matt McCallister from CampO/FT33, Jon Stevens from Nosh/Snack, Randall Copeland from Ava/Boulevardier, Central 214’s Graham Dodds, the Dallas Cowboys’ Orazio La Manna, Brent Hammer from Hibiscus, and more.

Jump for more info.

Dr. Eduardo Sanchez, the former Commissioner of the Texas Department of State Health Services and current Vice President and Chief Medical Officer for Blue Cross and Blue Shield of Texas, will be the guest speaker. Sanchez is a leader in the fight to reduce food deserts and also stresses the link between the lack of access to healthy, affordable foods and chronic diseases.

About Paul Quinn College
Paul Quinn College is a private, faith-based, four-year liberal arts college founded by and affiliated with the African Methodist Episcopal Church. The College was founded in Austin, Texas, on April 4, 1872, and is one of the nation’s 110 Historically Black Colleges and Universities. The College provides a quality, faith-based education that addresses the academic, social, and Christian development of students and prepares them to be servant leaders and agents of change in their communities. Academic excellence lies at the heart of the College’s mission, along with the values of integrity, responsibility, accountability, fiduciary responsibility, and an appreciation of cultural diversity. Members of the College’s student body, faculty and staff, called Quinnites, are achieving “Greatness…one step at a time,” by living the “Four Ls of Quinnite Leadership,” which are: Leave places better than you found them; Lead from wherever you are; Live a life that matters; and Love something greater than yourself.

The Farm at Paul Quinn College
3837 Simpson Stuart Road, Dallas, 75241

Just got Rob Walsh’s new book, Texas Eats, and I have a hankering for oysters. Who does them well in town? I’m just looking for a place that we know sources them from the Texas gulf (unless everyone does). Heck, maybe even if anyone does barbecue oysters or something interesting.

The chocolate store on Belmont Estate. Woman drying cocoa beans by walking through them. (photography by Nancy Nichols)

Two weeks ago, I was on a cruise headed for the island of Grenada when I received an email about The Grenada Chocolate Company. Needless to say, the headline–“Grenada Chocolate Company and FairTransport Team Up To Make First Ever Carbon-Neutral Trans-Atlantic Mass Chocolate Delivery”—got my full attention. I rearranged my schedule and made plans to meet with Mott Green, the founder of GCC, a tree-to-bar organic chocolate cooperate. Sadly, the only time we could meet was at high noon on a Sunday. The factory was closed so I met with Green at their retail store which is located on the beautiful Belmont Estate, Grenada’s first and finest agri-tourism organic farm.

Green was busy getting ready to pack four tons of his organic dark chocolate and sail with it from Grenada to New York City. He’d partnered with Netherlands-based shipping company, FairTransport, and the ship, the wind-powered Brigantine Tres Hombres, was set to sail from Grenada with Green and his chocolate today. This voyage, according to Green, is the “first carbon-neutral trans-Atlantic mass chocolate delivery.” Green built his own insulated cool room, powered solely by wind and sun, for the ship’s cargo hold. (Click here to follow the ship’s progress and Green’s blog about the journey)

Jump for the story and pictures.

Mott Green with friend and fellow sailor, Charlie Boxer. (Photography by Nancy Nichols)

Green’s rags-to-chocolate-making story is unique. Twenty years ago he was a squatter in New York City. He hooked up with a homeless reggae singer and the two hitched their way through the Caribbean eventually landing in Grenada with only their knapsacks and bicycles. Green slept on floors in the St. George’s area. He returned year after year until he found an old bamboo house he could fix up in the Hermitage village in 1988. The next year he returned and, much to his friend’s amazement built his own bamboo house deep in the rainforest. Green had no no running water or electricity. “People thought I was mad living in the wilderness,” said Green. “Luckily Grenada is known for having no poisonous snakes.”

The Brigantine Tres Hombres. Loading the vessel. (Photos courtesy of Fair Transport)

For ten years he lived among cocoa trees. “I love to tinker with technology and build contraptions so I helped a lot of the local cocoa farmers build pumps using natural materials,” said Green. “I began drying my own beans and making cocoa balls and became a cocoa hobbyist.” His methods were crude: he roasted dried cocoa beans on a stove, took the shells off by hand, and ground them in a coffee grinder. “It’s a gritty concoction,” said Green. “But the trick I learned from the locals was to pour it through a strainer to get a really smooth fatty drink. Those cocoa balls, which you can buy all over the island, got me into chocolate. Before I knew it I would be traveling around with my dried cocoa beans spreading the word about organic chocolate in Grenada.”

The six bars currently produced by Grenada Chocolate Company. (Photography by Nancy Nichols)

He got serious in 1999 when he formed the Grenada Chocolate Company. “Yes, my dream finally made sense,” said Green. “My progression was: Activist, love Grenada, love cocoa, love machines and tinkering, making chocolate, and doing it all without hurting the land.”

Drying the beans is done the old-fashioned way. (photography by Nancy Nichols)

The fruits and nuts of Grenada. Many are used in the store where local chocolatiers create bon bons. (Photography by Nancy Nichols)

Fermenting or "sweating" the beans at Belmont Estate. (Photography by Nancy Nichols)

Green doesn't consider himself a chocolatier. He makes chocolate and several of the locals turn his chocolate into bon bons using local fruit and nuts. (Photography by Nancy Nichols)

Green is the subject of Kum-Kum Bhavnani’s new documentary film, “Nothing Like Chocolate,” which premiered at the Santa Barbara International Film Festival in February 2012. Here is the trailer.

The only stores in the U.S. carrying Green’s chocolate are the Whole Foods in New York and Los Angeles. However, you can order on line or by phone from a supplier in Portland, Oregon.

During our conversation we discussed the possibility of Green coming to Dallas and doing an event to promote his chocolate. I have an hour of audio I am trying to turn into a pod cast. This man has s a great story and he tells it better than anyone.

For more information about the Grenada Chocolate Company. For more about FairTransport and the Brigantine Tres Hombres.