Just last week, we were urging you guys to vote for Tim Byres of SMOKE and Tre Wilcox of Marquee Grill for Food & Wine’s “The People’s Best New Chef” in the Southwest category. And, boy, did you vote. Tim Byres is the Southwest champion for the second year in a row. He must have a strong following or something, because this guy just smoked nine other strong contenders (including the recently crowned king of Top Chef Season 9, Paul Qui) and now his lovely face and profile will be included in the July 2012 issue of Food & Wine.
If you’re not sure why he’s a big deal, take a look at the profile below:
WHY HE’S AMAZING Because he goes beyond just barbecue, with an in-kitchen wood grill and smoke pit for smoking or curing almost every dish on the menu.
CULINARY SCHOOL Johnson & Wales University (Miami)
BACKGROUND Stephan Pyles, Mansion Restaurant (Dallas)
MUST-TRY DISH Hand-pulled all-natural whole hog, North Carolina style, which is roasted overnight.
WHAT SMELLS SO GOOD Byres smokes or cures almost all his dishes over wood, using either the mesquite-fueled wood grill and barbecue pit in the kitchen or a vintage Appalachian cold smoker out back, which uses hickory, pecan wood and charcoal.
MENU INSPIRATION Before opening Smoke in fall 2009, Byres spent the summer traveling across the South in a rebuilt VW bus, tasting regional barbecue. “Everybody wants to label barbecue styles and areas,” he says. “But wherever you go in the rural South, styles developed from availability and necessity. It’s just honest cooking.”
LOCAL FLAVORS The kitchen team planted an herb and vegetable garden behind the Hotel Belmont, where the restaurant is located.
If you’re feeling a lot of Tim Byres-love today, go vote for him in our People’s Choice Best Chef category so he can also show up in the August issue of D Magazine.
Food & Wine Magazine just nominated Tim Byres of Smoke and Tre Wilcox of Marquee Grill & Bar for “The People’s Best New Chef” award in the Southwest category. Every year, the mag names ten new up-and-coming chefs from all across America. Voting starts today and ends on Sunday, March 11.
I bid thee, Dallas, to go vote for thy favorite chefs whose first names start with a T.
I’m late to the announcement of the JBF Awards semi-finalists party, but only because I am on vacation and just found a reliable internet connection.
Congrats to our Dallas area winners: Stephan Pyles in the rarefied air of Outstanding Chef, a national category; ditto for the national nod to The French Room at the Adolphus Hotel for Outstanding Service; Best Chef in the Southwest includes both Bruno Davaillon (Mansion Restaurant at Rosewood Mansion on Turtle Creek) and Teiichi Sakurai (Tei-An); and Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas is in the running for Outstanding Wine Program. I’m stunned and thrilled to see Nick Badovinus’ name in the Best Restaurateur list. Badovinus is a low-key chef and restaurateur without high-profile partners or a team of publicists. His victory would be a real Cinderella story. The finalists will be announced on March 19 and the winners will be revealed at the James Beard Foundation Awards Ceremony and Gala Reception on Monday, May 7 in New York City. Go DALLAS!7 Comments »
Tuesday night, pizza lover and baseball writer, Evan Grant, and pizza maker and baseball lover, Jay Jerrier held the finals of the “Name a Pizza for Mike Napoli” contest at Cane Rosso. Four of the five finalists showed up to sample their until-then-never-tasted pizza recipes. Jerrier went to great lengths to make the pies. “We don’t make an Alfredo sauce, so I had to create one for Jason Joseph’s “Angel Tears” entry,” Jerrier said.
I slinked in at the end of the evening to try the pies and I’ve got to hand it to all who were picked in the finals. It was a tough decision. My favorite was Doug Fusella’s “The Cane Rosso Napoli Experience” with Jimmy’s sausage, meatballs, sopressata, spinach, and jalapenos. But Grant and Jerrier picked Joseph’s “Angel Tears,” a pie of Italian sausage, salami, sweet onion, jalapenos, roasted garlic, spinach, Roma tomatoes, and mozzarella dusted with Romano. Jump for all of the recipes and the rationale behind the ingredients below. AND PHOTOS!
Gourmet Live just released their list of the top 25 food entrepreneurs who have emerged over the last 25 years. Right there on the list alongside Howard Schultz, Wolfgang Puck, Emeril Lagasse, and Martha Stewart is Dallas restaurateur Jeff Sinelli, founder of Which Wich? They refer to Which Wiches as “the funnest lunch in the land.” The next Norman Brinker?
Congratulations to Oak Cliff Cellars. They’ve just announced the recent awards at the the 2012 San Francisco Chronicle Wine Competition. Here they are:
2009 Firebrick Zinfandel – Silver
2009 Lover’s Lane Petite Sirah – Bronze
2010 Wild Diamond Mourvedre – Bronze
2010 Rogues Blend (GSM) – Bronze
Jim Richardson of OCC: “The 2009 Firebrick Zinfandel won silver among Zinfandels. The 2009 Petite Sirah won bronze among the PS varietals. The 2010 Rogues Blend and Mourvedre won in category of Rhone other varietals and Blends.”
They are celebrating by offering you special deals. Jump for them! Continue reading "Oak Cliff Cellars Wins Awards at 2012 San Francisco Chronicle Wine Competition"
Hip, hip, hooray for Lee Fuqua and his brewing buddy Courtney Elizabeth Key. Together they took the top award in its category at the prestigious 2012 San Francisco Chronicle Wine Competition. “We beat all the other Double Gold Medal winners to win the Best of Class award for our port, meaning that our FUQUA Cavalier Tawny Port was judged to be the best port made anywhere in the United States,” Lee Fuqua says. “And with over 5,500 entries this year, we think that this is some kind of accomplishment.” At the moment it’s in stock at FUQUA Wines ($59.95).1 Comment »
What a difference a year makes. Last year we struggled to find ten great new restaurants. This year, Teresa Gubbins and I had to slash and burn our way through a jungle of start ups. We tossed a few tomatoes at each other when picking the Restaurant of the Year. The final two were Lucia and Mesa. If I hadn’t had several service issues with Lucia, the outcome may have been different. And truth be told, I yearn for the oxtails in hoja santa sauce at Mesa on a daily basis.13 Comments »
In a perfect world, Katherine Clapner of Dude, Sweet Chocolate and I would totally be BFFs. We would hang out, like, everyday…stuffing our faces silly with her wonderful chocolate creations while watching Lord of the Rings, spending hours planted in front of the X-Box, playing hackey-sack, and toilet-papering the neighbors’ houses. Then, the end of the day would go something like this:
“Hey Kath, would you whip me up some of your wonderful hot chocolate, pretty please?”
“It’s called drinking chocolate, you numb-skull, and what do I look like, your mom?”
“Well actually, if my mom had a few more tattoos…”
Last evening, the Texas winners of the recent American Cheese Society Competition 2011 displayed their award-winning cheeses at Celebration Restaurant. What a great turnout! The room was SRO with cheese lovers. It was so crowded I could barely get around the space to sample all of the cheeses and during my attempt to do so, I dropped my camera and the last hundred I shot are out of focus. However, I was thrilled to taste Pure Luck Farm and Dairy’s Hopelessly Blue goat cheese, Mozzarella Company’s Hoja Santa goat cheese, and Brazos Valley’s creamy cheddar. All of the cheesemakers and cheeses in attendance are listed below, along with the photos I salvaged. These people work their butts off to produce some fine cheese. Buy it. In quantities. Go Texas cheese! (And Rangers!)
Jump for the glorious cheeses.
A couple of years ago we threw a cheesemaker appreciation reception at Celebration Restaurant. Well, we’re doing it again on October 27. Join us from 5:00 to 6:30PM as we taste the Texas cheeses that recently won American Cheese Society awards. Come meet Paula Lambert (Mozzarella Co.), Rebeccah Durkin (Brazos Valley), Amelia Sweethardt (Pure Luck), Edgar Diaz (Three Happy Cows), Dave Eagle (Eagle Mountain), and Dr. Anne C. Jones (Latte Da Dairy). And as always, the affable Meaders Ozarow (Empire Bakery) will be there with the bread. Check out all of the award-winning cheeses below. See you there!
Jump for the glorious cheeses.
October is my favorite month for many reasons. But the most important reason is what happens this Saturday: the Red River Rivalry (say that three times fast). While I’m preparing my down ’Horns symbol and getting my vocal chords ready for a lot of Boomer Sooner-ing, I’ve also been preparing my stomach. DRG Concepts, which is basically taking over downtown Dallas dining, and Downtown Dallas, which has a hand in just about every cool event that happens downtown, are getting together tonight and tomorrow for the Red River BBQ Shootout. Even if you’re not a Sooner or a Longhorn, you’re going to like what’s going to happen. Tonight, a few of us media types are going to judge barbecue from four Texas pitmasters and four Oklahoma pitmasters. We’ll pick the best barbecue joints from each state to go against each other tomorrow night at Main Street Garden. And here’s where you come in: you pick the winner and the receiver of the $1,000 prize. Show up at Main Street Garden sometime between 5 to 10 tomorrow and taste both dishes. Then choose who you think does barbecue the best. While you’re there, you’ll hear bands from both the states as well. Go here for more info. And while you’re doing that, I’m going to refresh myself with what makes good barbecue by reading this.
At this point, I have no idea who will win the barbecue contest. But I do know who will win Saturday’s game—Boomer!
So the permit sign in the window at 1404 Main Street reads “The Garden Bar,” but that’s not the real name. However, the address is the site of the soon-to-open bar manned by mixologists Michael Martensen and Eddie “Lucky” Campbell. The dynamic duo have held the space vacated by Dr. Bell’s BBQ for some time, but it looks like things inside are ramping up. These guys know how to keep a secret. None of my snitches are snitching. However, I thought I heard somebody “say” the name of the joint will contain the name of a brown liquor. Oh, let’s name it. Free round of cocktails to the person who makes the best guess!20 Comments »
The 2011 KRLD Restaurant Week has come to an end but we have one last bit of business. Francisco at The French Room is our server of the week. Thanks to Laurie for submitting Francisco at The French Room’s picture and a small description of his service.
He was entertaining in a theatrical way, making the meal more memorable. When he poured some Champagne for my friend, he also topped off mine with a little flourish. When we asked to make some substitutions, Francisco was gracious about it, and all the orders came out correct. We felt taken care of by him and his assistant (not sure what that man’s title is). The only negative was that he was a wee bit condescending after we tried to give him the 4th course certificate. He scoffed, and said a little haughtily, “not here.”
Well, really Laurie. You should have ordered another bottle of Champagne. Life is short.2 Comments »
The first week KRLD Restaurant is over and I have to say I’m a little disappointed in you guys. I loved reading all of your reviews of your meals but most of you neglected to mention your server by name. Much less take a picture of them and submit said server for our unofficial “Server of the Week” contest. However, Disher Margie Hubbard didn’t fail. She sends this photo of Matt along with a comment: “Our server, Matt DeMoss, at The Grape was excellent! Well spoken, poised. There when you need him and not overly attentive. Just right! Our meal was fabulous and so was he. Cute, too!”
There are still openings for restaurants participating in the extended version of KRLD Restaurant Week. Check them out here. Don’t be shy. Take your camera. These servers are working their butts off.
We can’t promise you world peace or affordable health care, but we can promise to continue doing what we do best: reporting on the food, fun, facts, fantasies, and frolics taking place in the Dallas food scene. Click here to vote for SideDish.
Dallas is lucky to have so many chefs who dedicate their time to charity events. We are also fortunate to have chefs like Lawry’s Matt Melton. He volunteers time to teach cooking to kids with special needs. Throughout the year, eight different groups bring special-needs students from local middle and high schools to take Melton’s hands-on classes at Market Street in McKinney. “They create these dishes themselves, so it’s a huge feeling of accomplishment,” Melton said. “I’m no celebrity chef, but when they see me in a uniform, it makes them feel fantastic. And I feel like a rock star.”
Melton, that makes you more than a celebrity chef or a rock star. If you are a chef and would like to participate in this program, call 972-548-5167.