New holiday whoopie pies at Society Bakery.

Last week, Nancy told us about whoopie pies at Tart Bakery and and Maple & Motor Burgers and Beer. One more, and whoopies were a trend, she said. Well, here’s our third: Society Bakery is selling them, and they brought us some to try. In the box: chocolate mint (gourmet Thin Mint, they say), brown sugar, bread pudding, and spice. The pies are saucer-sized and make a great cupcake alternative, IMO. My favorite was the brown sugar. Loved the maple whoopie filling, which is like vanilla frosting but much less sweet. The cake-to-frosting ratio will also likely be appealing to pepole who get overwhelmed with mile-high frosted cupcakes.

If these look good to you and you want a sample, stop by Society tomorrow night from 6–8 for their joint open house with the Corner Market. They will be giving away samples of these new flavors as well as some of their other goodies.

Tart Bakery is making whoopies!

Lookout cupcakes, here comes the whoopie pie craze. Are you familiar with Tart Bakery? You know,  the little shop pastry chef Kristen Massad opened in 2004 where the storefront looks like a spray painted rah-rah sign for an upcoming football game? We never thought the place would make it, but make it they did—Massad’s little shop that turns out cakes, pies, and petit fours is turning five. (Thanksgiving tip: order one of their turkey wreaths (croissant rings stuffed with turkey) for your office party.) Or a couple dozen pumpkin-spice whoopie pies! Maple & Motors Burgers and Beer also makes a chocolate version of the whoopie pie called the chocolate gob. One more sighting and whoopies will become an official trend. 5219 W. Lovers Lane at Inwood Rd. 469- 335-8919.

The texture is perfect–the right balance of crumbly and moist. And here’s a revelation–it actually tastes like peanut butter, as opposed to some overly sweet sugar-dusted, dried-out hunk of cardboard. The verdict: “The best peanut butter cookie I’ve ever eaten,” declared one Web-ette. I concur. Later I will report how well they freeze, because that’s where they’re going–straight to my freezer to pull out on another rainy day.

Over 400 German restaurants, located throughout the United States participated in this first year of the search for the “Best German Restaurant in America.” Bavarian Grill, located in Plano, Texas, garnered almost one third of all the validated votes cast during the two-month online voting period. They also received the majority of positive judging forms from “undercover judges,” and the restaurant scored well with teams of expert judges who dined incognito at the highest scoring German restaurants. Health Department inspections were also reviewed to confirm a consistent “A” rating for the restaurant.

The goal of the annual competition, according to Inga Bowyer, president of GermanDeli.com, is to recognize German restaurants that serve up a truly ethnic experience. According to Bowyer, Bavarian Grill’s classic German entrees like schnitzel, sauerbraten, bratwurst, and roasted ham hock are complimented by a selection of over 50 different imported German beers.

Das ist alle! Lassen Sie uns essen!

UPDATE: We will be celebrating this Wednesday, October 14 at 7 pm with a victory party where we’ll be presented a plaque by Inga Bowyer, President of GermanDeli.com.  We’d love for you, and any Side Dish readers, to join us for the celebration!

]]> http://sidedish.dmagazine.com/2009/10/12/best-german-restaurant-in-america-bavarian-grill-in-plano/feed/ 19 http://sidedish.dmagazine.com/2009/10/08/cinnamon-roll-savior-society-bakery/ http://sidedish.dmagazine.com/2009/10/08/cinnamon-roll-savior-society-bakery/#comments Thu, 08 Oct 2009 15:21:27 +0000 Sarah Eveans http://sidedish.dmagazine.com/?p=9656

cinnamon roll from Society Bakery

Yesterday I asked you guys where to get a good cinnamon roll around here (hint: not at Donuts). I got lots of great suggestions I can’t wait to try. I think Tootsie’s will be one of the first on my list, since we will be in our new offices Monday (!) and I will probably need a treat. I’m bummed that I went to the Fair last weekend before I knew about the greatness of the cinnamon roll there, especially because I searched for something I wanted to eat all night (besides a corny dog, of course) and ended up with taffy. TAFFY.

Anyway, I wanted to give a shout-out to Society Bakery, who sweetly delivered a box of cinny rolls to the office yesterday after reading the blog. This was very nice of them, and they came just in time for lunch. My first thought was, “uh oh, we might have an icing situation here.” I thought it might be–GASP–cream cheese frosting. While their version of a CR looks like a cupcake, the icing not as thick as it appeared, and sweet and buttery and delish. Not a glaze, but still good. The goo factor (looking at you, Brad), was medium, but I still got a good sticky coating on my fingers when I peeled the layers of the roll away (my prefered method of eating the CR). Overall, this was a slightly non-traditional CR but I liked it. A lot. Next up: Tootsie’s, or possibly Bubba’s this weekend.

Good morning Dishers. I woke up with a cinnamon roll craving this morning and stopped at the closest place to the office, the creatively named “Donuts” store on Lemmon next to Toy’s. This is what I got. It looks and tastes more like a glazed doughnut with cinnamon than anything else, and my craving isn’t satisfied. Where can I get a good cinnamon roll like grandma used to make, not a Honey Bun lookalike?

Sugar cookie with Key lime glaze.

Anybody tried ZitaCookies on Old Denton Road in Foodie Town, I mean, Carrollton? It’s a mom shop (pop has another job) dedicated to baking fresh cookies. Owner Zita DeGraffenreid delivers in town, mails orders all over the place, and offers a Cookie of the Month program. Check it out and report back. 972-245-4100.

Ranchman’s Café has been a figure on what remains of the Texas Blackland Prairie around Ponder (east of Denton) since 1948. (Or 14 years after Bonnie and Clyde attempted to rob the Ponder State Bank just down the street.) The spirit of long-time owner and founder Grace “Pete” Jackson lives on under the ownership of Dave Ross who worked as a cook for Pete in the 70s while he attended UNT.

I discovered Ranchman’s in 1970 when I was a freshman at UNT (them NTSU). My friends and I used to rent horses in Denton, ride across the land, and tie our fillies to the railing at the old post office across the street from Ranchman’s. We feasted on hand-cut steaks that Pete chicken-fried in a pan and homemade pie and napped under the big pecan tree down the road.

Fast forward to last Sunday when my mom, her friend Ann, and I drove up for a nostalgic dinner. The place looks the same: the linoleum on the original tables has been worn down to the wood. Instead of pan-fried T-bones, the kitchen tenderizes round steak, dips it in flour, and milk tosses it in a deep fryer. Almost everything on the side is fried: green tomatoes, squash, and most of the vegetables-of-the-day. Ranchman’s Café make Blythe Beck’s naughty food look like spa cuisine. Enough reading, watch the video for a tour of the restaurant and a chicken fried steak cooking demonstration. Reservations: 940-479-2221 (pre-order baked potatoes.)

Please don’t sue me for using your cover art.

I’m stuck at home in my little glass house. I see a few pebbles on the floor and I think I will toss them.

I just scanned through the Dallas Observer’s 2009 Best of Dallas® Food list. It reminds me of that Who song. What is it, Kirk? Something about the new boss and the old boss? YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH! Bomp, bomp, bomp. YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH!

Dave Fairies, I have a quick question: Does the Observer repeat “Bests” if, when the next year rolls around, no one else  fills the category as “Better®?” (That’s mine, dude.)  This is a serious question and I ask it because I have to deal with the beast of ‘Bests” and understand the difficulty at uncovering them. So, Mr. Fairies, do you roll over “Bests” from year to year by moving them into different categories or because they are the “Best” of their original category? Let’s go through the list together and see. Jump with me. It’s not far.

Cindi’s New York Deli: 2008 Best Breakfast; 2009 Best Chicken and Dumplings

Fogo de Chao: 2008 Best Churrascaria; 2009 Best Meaty Experience

Yumi to Go: 2008 Best Home Delivery; 2009 Best Bird’s Eye View (seriously?)

Jimmy’s Food Store: 2008 Best Spicy Sausage Sandwich; 2009 Best Italian Grocery (me=guilty)

Royal Thai: 2008 Best Thai Restaurant; 2009 Best Thai Restaurant (Ding! Could answer my question)

Best Seafood: 2008 Fish City Grill; 2009 Dallas Seafood Market (seriously?)

Alligator Café: 2008 Best Cajun Restaurant; 2009 Best Cajun Restaurant (Ding! Ding! Could answer my question.)

Afghan Grill: 2008 Best Middle Eastern Restaurant; 2009 Best Middle Eastern Restaurant (Ding! Ding! Ding! That’s three which officially makes anything a Trend. One more match makes it Truth.)

Garden Café: 2008  Best Local Food Movement Restaurant; 2009 Best Homegrown Experience

Roti Grill: 2008 Best Fast-Casual Indian Restaurant; 2009 Best Indian Food (Yow. Zah.)

Mai’s Vietnamese Restaurant: 2008 Best Vietnamese Restaurant; 2009 Best Vietnamese Restaurant  DING, DING, DING! Ding! TRUTH!

Fair enough, Fairies!  I commend your consistency. I will now pick up my guitar and play.

(But Sprinkles? Really? That is sooo D Magazine.)

COOKING DEMONSTRATION SCHEDULE

FRIDAY, SEPTEMBER 25, 2009

6:30 p.m.    Dolmathes
Christine Vergos

8:00 p.m.    Paximadia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

9:30 p.m.    Texas Tiropita
Pete Zotos
St. Pete’s Dancing Marlin

SATURDAY, SEPTEMBER 26, 2009

12:00 p.m.    Kourambiethes
Elayna Erick

1:30 p.m.    Spanakopita
Steve Stathas and Themy Michaelides

3:00 p.m.    Tiropita
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Herb Crusted Lamb Chops over Greek Salad with Toasted Pita
Clay Findley and Andrew Constantinides

6:00 p.m.    Baklava
Angie Austin, Toney Davrados, Helen Shropulos and Eleni Papathansiou
Greek Pastry Chairmen

7:30 p.m.    Lamb Kabobs and Greek Roasted Potatoes
John Stathas

9:00 p.m.    Soudzoukakia
Christine Vergos

SUNDAY, SEPTEMBER 27, 2009

12:00 p.m.    Kefthethes and Orzo
Meredith Mihalopoulos and Elayna Erick

1:30 p.m.    Roasted Lamb and Potatoes
Christine Vergos

3:00 p.m.    Paximathia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Koulouria
Antonia Karounos

Perhaps we should have our own little voter’s poll below. Let’s Ranch It Up for these tasty tidbits. Or submit one of your own. Go crazy. Be creative–let’s try for 67 comments. K? Go.
Real Contestants:

Green Goblins – Cherry peppers are hollowed out, stuffed with spicy shredded chicken and guacamole, then battered and deep fried. Served three to a skewer and topped with queso.
Deep Fried Butter – 100% pure butter is whipped till light and fluffy, then specially sweetened with a choice of several flavors. The tantalizing mixture is surrounded by a special dough and quick fried. Served on a stick.
Twisted Yam on a Stick – A delicious, towering, spiral-cut sweet potato on a 13” skewer is fried to a delicate crispy texture, then gently rolled in butter and dusted with cinnamon and sugar.
Fernie’s Deep Fried Peaches & Cream – Sweet juicy peaches are coated in a delicious batter of cinnamon, ginger, coconut, graham cracker crumbs, eggs & milk, then deep fried to a crunchy golden brown on the outside, while luscious and sweet on the inside. Served on a plate drizzled with raspberry sauce and sprinkled with streusel topping & a dollop of whipped cream. A side of vanilla butter cream icing is provided for dipping.
Texas Fried Pecan Pie – A mini-pecan pie is battered and deep fried to a golden brown. Served drizzled with rich caramel sauce, then topped with whipping cream and chopped candied pecans.
Country Fried Pork Chips – Thin sliced pork loin is seasoned, surrounded by a tasty corn meal batter and deep fried. Served with sides of ketchup or cream gravy.
Sweet Jalapeno Corn Dog Shrimp – Shrimp on a stick is coated with a sweet and spicy corn meal batter, then deep fried to a golden brown and served with a spicy glaze.
Fried Peanut Butter Cup Macaroon – A peanut butter cup is wrapped inside a coconut macaroon fried and dusted with powdered sugar. Also available with a scoop of Blue Bell ice cream.

Next girl up is Central 214’s Blythe Beck. She will star in The Naughty Kitchen With Chef Blythe Beck on Oxygen. I’ve never really understood the naughty kitchen concept. So I checked the shows website. It says:

Blythe Beck, the fiery young chef and star of Oxygen’s upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. The Naughty Kitchen With Chef Blythe Beck is certain to cook up the drama both in and out of the kitchen. Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.

Monday night I went to Central 214 to check it out and write a mini-review. Sadly, I didn’t see waitresses in garter belts or waiters wearing thongs, but I did find the Door Whores. And calories. Lots of calories. What is sexy about calories? I guess we will find out when the show starts on September 22nd. Somebody tell me this is a good thing.

Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch

DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!

GOOD DOG!…

With two dining areas, a bar and rustic casual patio complete with live music, Smoke will lend itself to both the foodie and come‐as‐you‐are crowd. With the food as the focus, set against the Belmont’s retro charm, Smoke is Dallas’ newest old fashioned eatery.
Sending Smoke Signals
Chef Byres went straight to the source to ensure his vision for an authentic
barbeque joint. Trekking across the Deep South, Byres visited smokehouses and barbeque pits in North Carolina, Tennessee and Mississippi. The prevailing secret to each outlet’s success lay in a religious focus on classic Southern techniques, simple ingredients and a heady cloud of wood‐fired smoke. The cuisine is simple, rich in flavor and tradition.
Burn Baby Burn
Aside from the stovetop, there’s no gas or lighter fluid here: Smoke’s fires
blaze with seasoned woods and charcoal. A blend of aged hickory, oak, mesquite and pecan wood is used to impart the requisite flavors. Only matches and kindling are used to start Smoke’s fires, the same way southerners have fired up for years.
The restaurant employs three types of smoke for cooking and curing menu
items: a cold smokehouse, barbeque pit and hardwood grill.
The Cold Smokehouse pipes in smoke from a 1905 Franklin cast‐iron stove.
Bacon, ham and sausage are cured and hung on hooks to smoke for half a day or longer. Southern hams are slathered in a glaze of blackstrap molasses and spices, sliced thick and served on Smoke’s breakfast menu along with thick‐cut smoked bacon. The cold smokehouse will also yield Smoke’s Cajun Andouille pork sausage, freshly ground, seasoned and cased in all‐natural casings on‐site before a lengthy sit in the smokehouse. Smoked beef sausage, Texas‐style hot links and cured and smoked salmon will also be available.
Smoke’s Barbeque Pit will be slow, smoky cooking at its best. A cowboystyle
brisket is made both sweet and savory with a dry rub of chilies, brown sugar
and roasted ground coffee. Pork ribs are rubbed with paprika, chili and cumin and mopped with a brown sugar glaze. Smoked chickens are brushed with tomatillos and dried chilies and turkeys are brined before a smoky turn in the pit. Smoke’s Beer Can Chicken is a tomatillo‐ and chili‐seasoned bird stuffed with a can of Lone Star beer, the pit’s heat pulling the suds into the meat for moist, tender and flavorful eating. Barbeque purists will relish Smoke’s whole hog barbeque, an entire pig slowly pit‐roasted, the meat then pulled and chopped for classic Carolina‐style barbeque.
The last form of smoke, the Hardwood Grill, uses mesquite and oak wood to
cook and flavor fish, burgers, steaks and vegetables.
All meat and poultry are hormone‐free, bypassing the additive‐heavy
products sourced from agriculture feed lots. Smoke is committed to doing
traditional food in a regional environment and will try its best to provide local meats and produce, relying on community farms, farmers markets and Smoke’s own, on‐site organic garden. The quarter‐acre raised‐bed organic garden sits behind the restaurant on the Belmont grounds, yielding seasonal greens and vegetables year‐round.
Good Eats
Serving breakfast, lunch and dinner, patrons may order from a menu divided into four sections: At the Bar, for appetizers and small plates; From the Garden, for salads and vegetables; On the Stove serves hot sides and entrees; and On the Grill,for Smoke’s hearty selection of barbeque and hardwood‐fired meat, poultry, seafood and vegetables. The menu will also offer several vegetarian options. All menu items are priced $25 and lower.
Diners itching to get down to barbeque business can order it old school with
Smoke’s family‐style BBQ scantron menu – No. 2 pencils included. The scantron lets diners select their meat portion size – sandwich, . lb, . lb., 1 lb. – and sides, all by marking a, b, c, d and fill‐in‐the‐blanks. Akin to a sushi menu, Smoke’s scantron lets hungry patrons bypass the regular menu for quicker access to a hearty meal. Once orders are placed, patrons can enjoy Smoke’s breadbasket, fresh‐from the‐oven cornbread served with Kentucky sorghum molasses butter and homemade sweet and sour jalapeno jelly.
Diners may select from a plethora of sides to accompany their meat entrees,
each made from scratch and inspired by southern appetites. Options include Blue Cheese Cole Slaw, BBQ Pinto Beans, Really Good Potato Salad, and a variety of homemade pickled vegetables: green beans, carrots, jalapenos, cabbage and bread and butter pickles.
Smoky Air
Step into Smoke and take a trip to a sleepy southern afternoon. Smoke’s
interior incorporates tweaks of old nostalgia and modern inspirations from Marfa, Texas and Donald Judd. The restaurant is a mix of both old and new, a throwback to simpler living paired with modern touches.
Designer Mike Thompson prescribed a warm, easy‐going look for Smoke,
imbibing guests with a come‐as‐you‐are, welcoming allure. A large window outside Smoke’s entrance allows guests a sneak peek into the kitchen, including a view of the pit and grill. Large plantation shutters adorn the front windows, softening the Texas sunlight.
From the front door, guests may go to the bar, the main dining room, a
smaller, more casual dining area or the outdoor patio and bar. Reclaimed red oak hardwood floors intersect knotty pine paneled walls, salvaged from a 130‐year‐old barn in Midlothian, Texas. During Smoke’s renovation, workers uncovered a brick closet, which has been opened, refitted and left exposed as a server station. A vintage deli case displays daily desserts, homemade pies and a rotating selection of take‐away items.
The main dining room features distressed leather banquettes and tables,
walls are adorned with a mix of Judd‐inspired works and turn of the century studio portrait photography. Khaki tablecloths offset Smoke’s table settings: a vintage mix of diner flatware, including pink floral and blue barbwire patterns.
The large, three‐sided bar is backed by a seven‐foot walnut apothecary case
from the early 1900s. The bar’s modern cement front is inset with nine portholestyle lights; the bar top is cast stone for a smooth, cool finish.
The wine list also reflects Smoke’s commitment to sustainable and
affordable, with bottles priced from $25 to $55. The cocktail menu will offer
signature culinary libations, blending spirits with seasonal fruits, herbs and freshly squeezed juices.
Adjacent to the bar, a large fireplace is the centerpiece for an intimate parlor
seating area, inviting guests to gather for cocktails and conversation. The cast‐stone hearth is inset with three lights, similar to the porthole lighting in the bar.
The smaller, more casual dining room lets patrons enjoy live music from the
adjacent outdoor patio and bar. Mixed in with the dining banquettes is a restored pool table with a camel felt top that beckons a game of billiards.
Sizzlin’ Nights
The rustic patio offers ample outdoor seating and a full bar. In homage to the
restaurant’s original eatery, the Hungry Bear, the patio and outdoor bar have been dubbed the Thirsty Bear. The Thirsty Bear’s stage will feature a series of local bands Thursday through Saturday nights, from eclectic and blue grass to Rockabilly and classic rock ‘n roll. Regulars ‘in the know’ can bypass Smoke’s main doors in favor of a separate, back door patio entrance. Tucked behind the right side of the building, the back door is marked by a large, 1950s relic: a three‐foot blinking arrow. The arrow is lit only when the back door opens nightly at 10 p.m., giving admission to the Thirsty Bear a cool, speakeasy feel.
As a newcomer to the heated battle over authentic barbeque, Smoke brings
the heat, the flavor and soul to its menu. Chef Byres’ southern inspiration and appreciation for slow, hardwood cooking brings to Dallas a culinary experience to rival the best of the Deep South. Sit down, tuck in and savor the Smoke.
About Smoke:
Fresh from a renovation and concept overhaul, the Belmont Hotel’s new restaurant Smoke reemerges as a homage to an old‐fashioned smokehouse, bringing hardwood cooking from scratch and authentic southern flavors to Dallas. Opening this September, Smoke will serve breakfast, lunch and dinner.
The Smoke ownership team is comprised of Chris Zielke, Christopher Jeffers and Jessica Jeffers, who also own the Oak Cliff eatery Bolsa (www.bolsadallas.com), as well as Chef and Co‐owner Tim Byres.
Perched hilltop in the emerging Oak Cliff neighborhood, the Belmont Hotel
(www.belmontdallas.com) offers panoramic views of downtown Dallas and the Trinity River Corridor. Originally built in 1946 and designed by architect Charles Steven Dilbeck, the former motor hotel was restored to its former glory in 2005. Comprised of more than a dozen different
room configurations, including garden rooms and suites, loft suites and bungalows, each room offers views of the tranquil gardens or distinctive downtown skyline. Property amenities also include BarBelmont, an outdoor heated pool and health club. Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. For information call 214.393.4141
or visit www.smokerestaurant.com.

Sacred Cellars is offering another “Steal of the Week.” 2005 Flora Springs “Trilogy” Napa Valley. 95 points – Wine Enthusiast. 93 points – Robert Parker/Wine Advocate.
$34.99 per bottle + sales tax (where applicable) and $7 shipping, or free local pickup available.

La Duni Latin Kitchen and Coffee Studio at NorthPark Center. Co-hosting with Bacardi Rums to present a hands-on Mojito Class on Thursday, August 27 from 6:30-7:30pm (registration begins at 6pm).  Learn the three methods of classic Mojitos cocktails, one shaken, one muddled, and one fired while enjoying light bites from the award-winning la Duni kitchen. Cost is $17 in advance and $22 in advance. [Ed note. I have no idea what that means.]  Reservations are required. 214-987-2260.  Capacity is limited. La Duni Latin Kitchen & Coffee Studio is located on Level One beneath AMC NorthPark 15 Theaters facing the beautiful Center Park, 8687 N. Central Expressway Suite 1516 in Dallas, TX.

Café Lago. From owner Gabriela Kovacic: “Ron Jones, a product of the White Rock area and passionate musician will be performing Thursday the 20th. He will be joined by Darwin Martin on the keyboard these fellows are pros! Their smooth and eloquent execution of some classic pieces along with his amazingly accurate version of Pink Floyd will have you calmly enjoying the evening, sipping on Sangria and amazed at his talent. The benefit to being at Cafe Lago when Ron performs is that you never know who else will drop by – could be a drummer, percussionist, trumpet player, or maybe a soft subtle jazz singer! Also, Kerri Arista, the Cafe Lago Sweetheart as we call her, is currently on a challenge to write 50 songs in 90 days. Her craft at songwriting has evolved beautifully and her sweet renditions of her many songs give Cafe Lago diners a warm environment.  She sings Friday Nights 14th & 28th. Come this Wednesday, August 19, 2009 at 7:00 p.m. and taste more than 17 sparkling wines from all over the world.  See which sparkler is as good as Champagne but at a fraction of the price.”

FUQUA Wines. Summer Wine Series, Cont. Sparklers 2. This will be a blind tasting.  Besides all of the sparklers, we will also taste our FUQUA wines as well.  This tasting is limited to 16 people and costs $18 per person.  Buy your ticket and make your reservations at here.

Cake Ball Company. “The Cake Ball Company offers an array of delicious hand-held confections inspired from Robin Ankeny’s mother’s family recipe. After starting a family, Ankeny began using the recipe to make the miniature, coated desserts for gatherings with family and friends. Soon her cake balls were in such high demand that the next obvious step was to make cake balls available to everyone and open The Cake Ball Company in Dallas with the help of Deb Corley and Charlotte Lyon. Each cake ball is approximately 1.25 inches round and made over a two-day process that involves baking and blending the cake balls with creamy icing before dipping them into a beautiful confectionery coating.”

They are having a birthday and are selling a special Birthday Cake flavor for $1.00 each on August 20. Deets here.

Chicken Bites with Mole Poblano Dipping Sauce

Salad
Savory Chocolate Tower on Summer Greens with French Herb Vinaigrette  (Patric 67%)

Main
Herb Crusted Salmon with Celery Root Potatoes and Bittersweet Chocolate Balsamic Glaze (DeVries 77%)

Desserts by Rhonda Ruckman
Costa Rican Chocolate, Costa Rican pineapple (DeVries 77%)
Madagascar Chocolate Cake (Patric 67%)

I was shocked to open the door of the location in Preston Forest–the room was full of women. The only men in the space were behind the counter. The menu consists of soups, salads, sandwiches, a quiche of the day, and baked goods. (The Richardson location serves afternoon tea from 3:30-5:30 p.m.) The Chocolate Angel feels a lot like Celebrity Bakery except when you are stand over the cookie case waiting to order, you don’t faint from sticker shock: lemon bars are $1.00, Neiman-Marcus recipe chocolate chip cookies are 85 cents, and cupcakes are $2.75.

JC and I were jonsing for cheese and cheese we did find. She went for the four-cheese sandwich sprinkled with garlic salt and grilled between two thin slices of sourdough. We were so hungry we forgot to ask which four cheeses were melted together. I went for the “Some Like it Hot” sandwich—a thick layer of pimento cheese tossed with toasted pecans, chopped jalapenos, and chunks of applewood-smoked bacon served with a side of thick homemade strawberry jam and a tossed green salad and a ramekin of pasta salad. It was too much for one to eat, but I managed. The whole plate is only $7.29. I was disappointed to find the cheese still cold and the jalapeno slices too few and far between. If you order it, ask for extra peppers and make sure they grill it until the cheese bubbles over the side.

Stuffed, we didn’t eat dessert, but we brought a thick slice of strawberry cake and a thicker slice of dark chocolate cake back to the office. I took a bite of each one and spit both of them back into my napkin. The texture of the cake is spongy and felt rubbery against the roof of my mouth. The thin layer of chocolate icing was almost pure confectioners’ sugar flavored with a hint of bitter chocolate. One office mate described it as tasting like “the inside of an old lady’s house.” Being an old lady, I strongly disagree with her.

The dining room was packed with young, old, big, and little ladies. They all seemed wildly happy. I looked at some of the other sandwiches and the smoked turkey on orange-cranberry bread caught my eye. I’d go back if only to get that pimento cheese sandwich grilled properly.

While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.

What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.

I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me.The following is copied and pasted from the “Generational Comfort Foods” trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts. (I am not making that up. Someone got paid a lot of money to come up with that. Packaged Facts is going to be the title  of my autobiography.) And here they are:

CCD’s national online survey on the topic (3,700 respondents) found that sweets dominate category choices regardless of age. Nearly half (46%) of men and women across the Boomer, Gen X and Gen Y segments say they turn to baked goods, sweets and desserts for comfort, versus 19% who cite entrées, 14% salty snacks, 13% side dishes, and 4% breakfast foods.
Women favor sweets even more than men (51% of women cite sweets as comfort food, versus 36% of men). Among respondents who cite sweets, 26% chose ice cream as their top comfort food, 23% chocolate and 21% brownies.
Within entrées, roasted meats are the top choice across generations; within side dishes, macaroni and cheese and potatoes are nearly tied in popularity; and within salty snacks, chips rule (cited by 60% of total respondents, followed by popcorn and cheese, at 10% and 8%, respectively).
Cheese — either by itself or with a bread or starchy food — seems to elicit the most “passionate” response across generations, but with generational nuances (Boomers citing artisan cheeses versus Gen X’s cheese crackers, for example).

The research also identified top trends in comfort foods, including:

* Breakfast for dessert. Gen Y pastry chefs and a desire to start the day with a “protein burst” are driving this just-emerging trend. Boxed cereals, already found in snack bars and frozen yogurt shops, are now turning up in desserts, along with desserts such as “glamorized” versions of French toast, waffles and doughnuts.
* Madeover meatloaf. Regional restaurants, nouveau diners and sandwich shops are featuring meatloaf offerings with fuller flavors and natural or leaner meat blends. Boomers like the healthier versions of this nostalgic favorite, while Gen Y is drawn to bolder taste variations.
* Artisan pies. The pies now seen in specialty cafes and fine restaurants reflect the “artisan sprit” of inspired pastry chefs and are not only fresh and “home made,” but “full of good things,” CCD reports.
* Pho/Vietnamese beef noodle soup. First spotted as an emerging trend in 2005, this soup’s popularity has now spread, particularly among ethnically diverse Gen Y consumers. In addition to small shops and Vietnamese restaurant chains, it can now be found in mainstream soup restaurants and Pan-Asian noodle houses. The appeal: flavors that translate well to American tastes, combined with “infinite customizability” via fresh garnishes like sprouts, herbs and condiments.
* Asian curries. Very big among Gen Y and also popular as one-pot dishes among Gen Xers who are cooking meals for growing families. CPGs are beginning to offer curries with new simmer sauces and curry meal kits and frozen entrées.
* “New” casseroles replacing processed ingredients with fresh ingredients, including vegetables and “contemporary” proteins such as turkey, crab and shrimp.
* Mac ‘n cheeses featuring natural and organic ingredients and other flavor twists.

Hmm, is this interesting? Not really, but it is a nice primer to get you in the mood to tell me your guiltiest pleasure(s). When you are down and troubled and need a helping hand, what do you want in that helping hand? Lines are open 24/7. Dish it.

Fried Pies

I was cruising down Campbell this morning and spied The Original Fried Pie Place sitting in a dungy strip mall in Richardson. Inside business is no nonsense: cash only and fried pies. They make ten sweet fruit and cream pies, five sugar-free, and nine savory breakfast, lunch, and dinner pies. I bought peach, cherry, and chocolate.

Cherry.

Peachy.

Evan “Pigarino” Grant loves pork products.

Our InsideCorner sports writer Evan Grant knows a lot about baseball. He also knows a lot about food. For ten years, Evan was the “dining companion” on many of my restaurant reviews. He is too famous to dine with me now. Anywhoo, he is in Seattle and this morning he ventured out of town to a famous breakfast spot. If  you love breakfast like Evan loves breakfast, you will want to read about his meal.

Yesterday, I met Charles. He is at the Expo promoting Aphrodite Divine Confections in Garland. In this video he talks about being Santa at Collin Creek Mall, the “little factory in Garland”, what he does with his gloved finger and peanut butter, and his religious experience with a scone. Enter at your own risk.

My Red-Headed Woodpecker prefers nuts to cookies.

First comes news that the FDA is suggesting that consumers should not eat refrigerated raw cookie dough or bake the Nestle Toll House products because there could be a risk of spreading E.coli through handling or on food-preparation surfaces. There haven’t been any deaths reported, but the government has received 66 reports of illness in 28 states. (Is there a slight chance that these folks ate the whole package?) This morning, Nestle issued a voluntary recall. Hmm.

However, there is some good cookie news. Yesterday,  a little bird flew into the Dan Koller’s office upstairs and sang to Overheard: Crème de la Cookie is opening in Snider Plaza. It didn’t take long for super sleuthly songbird TG  to tweet about the sweet shop. I’ll bet Leslie “Catch a Falling Star” Brenner is already typing the back story of this “delectable journey for your taste buds.” (I wonder if J.T. Lemley  will deliver tomatoes to you while you wait.) Anywhoo, they open today in the space formerly known as Doughmonkey.