Deschutes Brewery Hop Henge IPA
$6.99 (22oz bottle)
8.75%                        95IBU                        93pts-Ratebeer.com
First brewed in 2006, Deschutes Brewery’s Hop Henge Experimental IPA reappears this year with more extreme hop flavors than ever before. The new formulation is the epitome of the brewery’s experimental style and commitment to innovation, while gratifying their unquenchable thirst for beautifully balanced hoppy beers. The newest incarnation of Hop Henge uses several new hop processes and techniques to create a truly unique and unexpected beer.  Several pounds of Centennial & Cascade  hops are in each barrel with a heavy dry-hop presence to top it off. A blend of crystal, pale and carastan malts creates an overall biscuity characteristic that is dense and muscular, building the alcohol base to support the monstrous hop profile.
Available only at the following Sigel’s locations:
Sigel’s-Elite (3209 N Fitzhugh)
Sigel’s-Addison (15003 Inwood Road)
Sigel’s-Buckingham (909 Abrams Road)
Sigel’s-Greenville (5757 Greenville Avenue)

Five new vendors are joining the Four Seasons Market this Saturday, Dec. 19, as it moves indoors and extends its hours to 4 p.m. The market, which opens at 9 a.m., will be on the first floor of the buildings at the north end of the Park at Firewheel Town Center, next to the playground.  The address is 305 Riverfern Avenue, and it’s next to the Parkside at Firewheel Apartments and Townhomes.

The new vendors, who will be joining the nearly 40 local farmers, craftsmen and specialty food makers at the market, include: Double Throw Down BBQ,  with pulled pork sandwiches, smoked sausage, smoked turkey legs and other barbecue dishes; Down Home Spices, with a line of 16 proprietary seasonings; Rockin’ A B Designs, with children’s clothing and accessories;
Pamela Rabin Fine Art, with framed photos and artwork by award winning artist Pamela Rabin; and David Mars Photography, with a short collection of his work.Double Throw Down BBQ joins Brisket Heaven, Chapman’s Chile, Nana’s Bananas and Florine Bowman in offering market visitors something to eat as they shop, with Florine Bowman adding Parisian-style sandwiches and fresh-baked baguettes to the menu.
Here are a few of the special Christmas gift suggestions that will be available Saturday.
Peanut Butter Pyramids in distinctive packaging along with two and four-piece gift boxes in holiday wrapping from candy maker Sharla’s Sweets;
New haberno salsa from Robert’s Relish Barn
Dinner In A Bag, your choice of one package each of a soup mix, a bread mix, a dip mix and a muffin or brownie mix for just $18; Celebration Hot Cocoa, a peppermint-flavored, eight-serving hot chocolate mix packaged in shiny red foil $4.95; and a variety of holiday dip mixes, priced at three for $10 from Custom Café.
Holiday breads including pumpkin, banana nut and cranberry at 20 per cent off from Natures Best.
A hand made wooden gift box with two bags of sweet chips—one cinnamon and one chocolate—and two jars of sweet salsa—Strawberry Mango and Pineapple/ Banana/ Macadamia Nut—from the Dread Head Chef
Christmas gift baskets from Kitchen Pride Mushrooms.
Sale prices on Christmas-themed, attachable shoe & boot jewelry from Bev Sue Shoe Doos
Holiday necklaces and earrings, bookmarks with beads, wickless soy candles, and an array of sterling silver close-out earrings at unbelievable prices from Beaded Image
Dog gift baskets, “Whine”, and toys, along with biscuits and dehydrated treats from Biscuit Head Baking Co.
Ready-made gift bags and special gift boxes that can be made to order with any choice of Lavender products from Purple Ranch Lavender Farm.
Signed copies of Diane Box’s children’s book “Apples for Fred.”
For an up-to-date listing of the vendors who will be at the market Saturday, visit www.fourseasonsmarkets.com
###

This picture– “06 New Year’s Eve on the Balcony” — was stolen from the Internet.

I’m not much of a party girl when it comes to going out on New Year’s Eve. I prefer spontaneous drinking over premeditated over-consumption of alcohol(Warning: graphic animal behavior). The last time I had an official date lined up for NYE, I was stood up. I was a junior in high school. My heart was broken. Last year the dude who stood me up asked me to be his Facebook friend. I really showed him—hitting the IGNORE button was better than sex. But I am not a holder of grudges either.

Anywhoo, you probably love to celebrate on NYE. If you are looking for a local option, Sarah Eveans has comprised a long list of festive options. Check back often as the list is growing like kudzo. (BTW, the aforementioned dude is married. To another dude.) Moving on.

Hi Nancy. Would it surprise you to know that if we all ate out just one more time a week, we’d pump $118 million [ed. note: billion] back into the economy over the course of a year?  We learned that, and a lot of other surprising info about the connection between the restaurant industry and the overall economy – which led our agency down the path of creating a video that we’re just crazy enough to think might encourage a few folks to change their perspective on eating out. We’re calling it Eat Out for a Change.  Here’s a link to the video.

Côtes du Coeur Society. The Trinity River Chef Showdown on Thursday, October 29 6:30 – 9:00 PM at the Milestone Culinary Arts (4531 McKinney Avenue) Join us for great food, wine and a friendly cooking competition between the celebrated Chefs of Dallas and Tarrant Counties! Featuring Chef Richard Chamberlain as Master of Ceremonies and a surprise panel of judges. Chefs of Dallas: David McMillan and George Brown vs. Chefs Tarrant: Brian Olenjack and Jon Bonnell. Wine generously provided by Grailey’s Fine Wine benefiting the American Heart Association. Here is a link to tickets and more information.

Fish City Grill. Did you know that October 25th is National Pasta Day? To honor that delicious, versatile dish, and to help out our local food banks during a time when the depressed economy has greatly affected their donations, Fish City Grill is partnering with the North Texas and Tarrant County Food Banks to give back to the community in celebration of National Pasta Day! October 25th through October 31st, at participating Fish City Grills and Half Shells locations, customers bringing in a donation of mac & cheese, pasta, or pasta sauce will receive $3.00 off of their purchase of the new Shrimp Mac ‘n Cheese or any of the new Hearty Item Menu offerings. So while helping to fill local food bank pantries, participants can fill their bellies at the same time!

Stone Crabs at TJ’s. Sweet, Succulent Claws Avail Every Weekend In Season. Florida Stone Crab Claws are one of the most delicious treats from the sea. The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup). SUPPLIES ARE LIMITED Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.) Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season. 214-691-2369.

The Cultured Cup in The Plaza at Preston will be featuring work from local potter Ginny Marsh.  Ginny specializes in handmade Wabi Sabi style pottery, a form of pottery that draws from the traditions of the Japanese tea ceremony.  They will be demonstrating how to make matcha (Japanese powdered green tea used in the Japanese tea ceremony) in some of her bowls and she will be available to talk about the process of making them and present them in beautiful wood boxes. Saturday and Sunday (Oct. 24-25) from 1-5 p.m.

Gordon Biersch Brewery Restaurant. Set to open its doors to the second Texas location on November 9 at Park Lane and Central Expressway – 8060 Park Lane Suite 125 Dallas, TX 75231. The restaurant will feature an on-site brewery that adheres to the 500-year old German purity law Reinheitsgebot (Rine-HEIGHTS-ge-boat), which states that beers are made from only four ingredients—barley, hops, water and yeast.  Gordon Biersch will offer the definitive culinary experience with its universally inspired, but uniquely American, menu and award winning signature, hand-crafted beers.  A patron can enjoy a Märzen Barbecue Burger while sipping a crisp lager that has been brewed on site or engage in a cocktail from the full service bar while noshing on a Grilled Chilean Sea Bass. Jump for more.

Gordon Biersch Brewery Restaurant will be open for lunch and dinner seven days a week. Hours are Sunday through Thursday, 11 a.m. to midnight; Friday and Saturday, 11 a.m. to 2 a.m. Reservations and private parties are accepted and encouraged.  Kelly Skinner will lead the professional team at the Dallas location as General Manager.  Fort Worth native, Ian Salavon, is the Executive Chef; prior to this position he was the Sous Chef at Gordon Biersch’s Plano location.  Ian attended culinary school at New England Culinary Institute in Montpelier, VT.  Raymond Plasek, who was born in Houston, is the on-site brewer; before joining the Gordon Biersch team, he was the brewer at Big Buck Brewery and Steakhouse in Grapevine, TX.

Couple of key facts we discovered – and found quite persuasive:
•    For every $1 we spend, we put $2 back into the economy
•    More than 130 million people eat out daily, which puts more than $3 billion into the economy – every single day
•    The demand created by everyone eating out once more each week could help create nearly 2 million jobs, which is enough to employ 96% of the people who lost their jobs in Q1 2009

Take a look – would love to hear your thoughts.  If you think it’s worth a go, would love to have you guys post it on the blog.  Not looking for a mention of the agency, we really just want people to see the video.  We think it’s pretty inspiring.

Florida Stone Crab Claws are one of the most delicious treats from the sea.

The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.

RIP’EM AND DIP’EM!
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup).

ENVIRONMENTALLY FRIENDLY
Did you know Stone Crab Claws are a 100% renewable resource? The claws can regenerate in as little as one year!

SUPPLIES ARE LIMITED
Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.)

CATER A STONE CRAB PARTY
Want the fun of stone crabs without the hassle of cleaning up afterwards? Let TJ’s serve you.  We’ll bring crabs, sauces, sides, utensils and more…prepare, serve and clean everything up. Like a trip to the Florida Keys without the airfare!

Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season.

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/ 21 http://sidedish.dmagazine.com/2009/10/12/restaurant-news-bites-and-bites/ http://sidedish.dmagazine.com/2009/10/12/restaurant-news-bites-and-bites/#comments Mon, 12 Oct 2009 14:10:55 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=9731 From the copy and paste press release department: Some fabulous things to eat and drink.

Barking Rocks News Flash. Friday night, October 16th we will be listening to Beatlegras.  They are accomplished musicians that blend Beatles music and bluegrass style in a way that Ringo would totally dig. Doors open at 7:00 for a little socializing (wine drinking) and the show will begin about 8:00. Rumor has it that Rhett is coming to sit in on a song or two. We only sell about 100 tickets so it will be very intimate.  Secure your $15 seat by dropping by the winery (preferred) or calling 817-579-0007.

Whole Foods Market/Highland Park. Match craft beer with great food. Wednesday, October 14, 2-4:00 p.m. (4100 Lomo Alto & Lemmon) Garrett Oliver, Brewmaster of Brooklyn Brewery, author and international beer guru, will be at the store to answer all of your beer and brewing questions. Garrett will be cooking and pairing four of his brews with delicious foods as well.

Rahr and Sons Brewery and the Greyhound Adoption League of Texas.  Wrap up Greyhound Awareness Month Saturday, Oct 17 1:00-3:00pm with an afternoon beer tasting. Cost is $5 per person which includes a souvenir pint glass and 3 full beer tastings.  A portion of the proceeds benefit The Greyhound Adoption League of Texas.Click here for more information or call 972-503-GALT.  Rahr and Sons Brewery is located at 701 Galveston Avenue in Fort Worth.

Five Sixty by Wolfang Puck. New New Happy Hour Concept. “Sip and See” takes on a whole new meaning with the launch of Five Sixty by Wolfgang Puck’s happy hour on Monday, October 12.Dallas’ restaurant with a view will serve beverages and bites at happy hour prices on weekday evenings. Monday through Friday, from 5 p.m. to 7 p.m., Five Sixty will offer a changing food menu of various “chef’s choice” items in the restaurant’s bar and lounge atop Reunion Tower. Drink offerings will include a list of five choices comprised of beer, wine and cocktails. This is a happy hour designed to keep guests smiling with each of the five tapas-sized plates and five varying drink options priced at $5.60 each.

It’s A Grind Coffee House. Fairgoers receive 10 percent off soothing tea drinks (“Soothies”) with fair ticket stub or photo of consumption of greasy goodness. To receive the discount all customers must do is show their State Fair of Texas ticket stub or a photo of them consuming deep-fried delicacies (photos will be added to the It’s A Grind Facebook page). “Soothies” are made with real fruit puree and green tea, which has been shown in studies to help aid in digestion. They are available in three flavors: Mango Mania, Strawberry Banana and Wildberry. Fairgoers can simply ride the DART rail system Green Line from the Fair Park to the Baylor Medical station (It’s A Grind’s Dallas’ location) to get their “Soothie” to help ease the pain!”

Sevy’s Scotch Club. On our beautiful covered patio, from 5:00-7:00 pm on Monday, October 19th. We will feature five great single malts with specially selected food pairings for each.  $44.95 per person, plus tax and gratuity.  Reservations required, seating is limited.  Contact Jimmy, Stefaan, or Amy M. at SevysCatering@aol.com, or 214-265-7389.

Fried baloney sandwich.

Move over Wingfield’s, there is a new contender for Best Burger in Dallas. Maple & Motor Burgers and Beer is open for business and they make a great burger. I just popped in to the new joint on Maple across from Elliot’s Hardware and bought a fried baloney sandwich and a cheeseburger. I had to give the baloney sandwich to a co-worker because, after one bite, I was afraid I would eat the whole thing. The sandwich consists of a thick slice of star-cut baloney fried on the griddle and nestled between layers of mayonnaise, tomatoes, and lettuce, which is called  Cincinnati-style. You can also order it Cowboy style—cup-fried and filled with chili, cheese, and chopped onion. Could be the best new hangover cure.

I didn’t just stumble into this place. Last week I received an e-mail from owner Jack Perkins who alerted me to the opening along with a note saying that the “four families of Mexican Food” on Maple Avenue–Ojeda’s, Avila’s, Rosita’s, Herrera’s—have taken Jack under their wing and treated his crew like family.

A great new cheeseburger in town.

But back to the burger. It’s a half a pound of freshly ground grilled beef on a perfectly toasted bun–crisp not soggy–and covered with a thick slice of melted cheese. The fries were crisp and passed the “no bend” test. And it’s cheap: the cheeseburger and baloney sandwich are both only $4.50 each and fries are $1.75. Jack was there along with his lovely self-described “wing woman” and they could not have been nicer. I overheard Jack talking to his cooks. He was instructing them on how to cook the burgers. “Make it perfect before you make it fast,” he said. “I don’t want any food critics coming in here and complaining that it isn’t perfect.”

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.

Molto Formaggio. “MF has sourced an exciting new line of handcrafted cheeses from Switzerland and Bavaria that will be new to area consumers. Among the finds that will be introduced this week at both Molto Formaggio shops are Forsterkase, Scharfe Maxx, Heublumen, Bavarian Limburger (organic), and Challerhocker. Molto Formaggio is pleased to announce that they will be receiving shipments for both Thanksgiving and Christmas of the world famous Vacherin Mont d’Or cheese.  These one pound pieces are only produced 3 months out of the year and are truly the most luscious and wonderful cheeses made in the world.  Customers must preorder these cheeses for delivery in November or December as they will surely be sold out due to the limited quantities available.”  HP 214-526-0700. Preston Forest 214-361-9191.

Rathbun’s Blue Plate Kitchen. “Introducing Heart-Healthy Lunch Items and $10 Menu Choices. Chef Kent Rathbun has created heart-healthy menu items including, Grilled Chicken Breast with Portobello Mushrooms, Ricotta, Rosemary Olive Oil and Mache Salad; Salmon Burger; Heirloom Tomato Dallas Mozzarella Salad with Avocado Green Goddess Dressing; Tassione Farm Field Green Salad with Roasted Lemon-Sherry Vinaigrette; Grilled Chicken Breast with California Avocado, Paula’s Cottage Cheese and Avocado Yogurt; and Shrimp, Crab and Lobster “Coleslaw” with Cilantro-Lime Dressing. All heart-healthy menu items are designated by a red heart. In conjunction with these items on our everyday menu, Chef Rathbun will offer a Heart Healhty Blue Plate Special for lunch and dinner until September 5. Starting September 14, on each Monday our Blue Plate Special will be Heart Healthy. Come join us and feel good again! Chef Rathbun has also added new $10 menu items on our lunch menu. Enjoy Carr Valley Mammoth Cheddar Grilled Cheese, Chef’s Choice Taco Plate of the Day, Salmon Burger and Grilled Flatbread and Hummus with Feta Cheese.”

The Pyramid Restaurant. On Friday, September 25th, the Pyramid Restaurant will host a Spaten Beer Pairing Dinner. Executive Chef jW Foster will pair his exciting “modern American” cuisine with the legendary German beers from Spaten. Details and menu below.

Chisholm Trail Longhorn Beef. “Dallas-based longhorn co-op Chisholm Trail Longhorn Beef, which is owned and maintained by several Dallas residents that also own other Dallas-based business. Mike Crawford, not only owns Red Peak Ranch, he owns and operates a marketing firm here in Dallas. The Texas longhorn co-op has just joined the Texas Department of Agriculture’s GO TEXAN program. Chisholm Trail Longhorn Beef is currently being served at Local in Deep Ellum and at Opa! Grill on Preston. Full release below.

Chick-fil-A.  “Free Chick-fil-A Original Chicken Sandwich to all customers wearing any sports-related apparel on Labor Day to celebrate the second-annual Chick-fil-A Kickoff football game!This year’s Chick-fil-A Kickoff Game will feature University of Alabama against Virginia Tech at the Georgia Dome in Atlanta.”

The Pyramind Room. Chef Foster and a rep from Spaten will share bits of information on each course, each beer and on the history of this famed brewery with guests.

MENU
Charred Tandouri Spiced Prawn
Tequila Lime-lacquered Lockhart County Quail
House Chorizo and Wild Boar Bratwurst & Braised Buffalo Shortribs
Dark Chocolate Black Forest Torte
After dinner, you’ll adjourn outside to the Terrace for after-dinner libations and to smoke cigars
$80 per person
(plus tax and gratuity)
Complimentary Valet Parking
Reservations are required. Please call 214-720-5249.
The Pyramid Restaurant & Bar
The Fairmont Dallas   1717 North Akard Street

Chisholm Trail Longhorn Beef Joins GO TEXAN Program that Distinguishes Local Lone Star State Products
New co-op joins GO TEXAN members in promoting ‘home-grown’ goods
Chisholm Trail Longhorn Beef is produced on family-owned Texas ranches
GO TEXAN symbol to accompany Chisholm Trail marketing materials
Dallas – Sept. 1, 2009 – Texas’ own Chisholm Trail Longhorn Beef earned its Lone Star seal-of-approval by becoming the newest member of the GO TEXAN program. With this membership, Chisholm Trail signifies to consumers that its all-natural longhorn beef is raised and produced in Texas. Chisholm Trail Longhorn Beef gets its Texas credibility from the family-owned Texas ranches that allow the longhorn herds to naturally graze on the Central and North Texas landscape. The natural diet and free-roaming activity help make Chisholm Trail Longhorn Beef the sensible choice for food lovers wanting a healthier, more flavorful red meat than ordinary beef, and with the GO TEXAN brand on Chisholm Trail’s marketing materials, now they know they’re getting the freshest meat from local ranchers.
GO TEXAN helps bring ultimate awareness to consumers wanting to purchase goods and services from in-state vendors and support the local economy. Launched by the Texas Department of Agriculture in 1999, the GO TEXAN program promotes the products, culture and communities of Texas. When consumers see the recognizable GO TEXAN brand, they can be assured that the product comes from one of its more than 2,400 Lone Star providers.
“Chisholm Trail Longhorn Beef’s Texas roots run deep, so joining the GO TEXAN program was essential to showing our customers that when we say ‘local,’ we mean ‘local,’” said Mike Crawford, a Chisholm Trail Longhorn Beef partner. “Texans share a special pride about their state that you won’t find anywhere else and that includes a deep loyalty to the products and services they buy. Chisholm Trail Longhorn Beef provides Lone Star loyalists with a better-tasting, healthier red meat produced right here in Texas. This GO TEXAN membership will help spread the word.”
Longhorn beef serves as a leaner alternative to chicken, turkey, lamb, pork and venison. At only 140 calories per 3.6-ounce serving, 3.7 grams of fat and 81.5 grams of cholesterol, a lean, pasture-raised longhorn steak has less fat, cholesterol and calories than almost any other meat or poultry available. Also, it serves as a great source of nutrients like protein, iron, vitamins B6 and B12, zinc, selenium and omega-3 fatty acids that contribute to a healthier heart and immune system. To learn more about Chisholm Trail Longhorn Beef and the nutritional values associated with healthy beef, visit www.eathealthybeef.org.

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.

*Sushi Axiom.  Launching a new happy hour this month: every Wednesday, from 5:00 to 7:00 p.m. They will be offering FREE light appetizers and $2 off other popular selections.  Also, $2 off hot sake and draft beer, $5 bartender’s choice Chardonnay and Merlot $5, and  Mekhong ‘Ritas.

*Urbino Pizza e Pasta is celebrating their grand opening on Thursday, August 27, at 7p.m. The evening will feature complimentary pizza, pasta, and cocktails and live music by DJ Jose G. 2323 N. Henderson

*Pappas Bros. Texas-Zinfandel tasting on Friday, September 11th at 6:00 p.m. Barbara Werley, Director of Pappas Bros. Wine Department and one of only 17 female Master Sommeliers in the world, teams with Kim Wood and Jason Hisaw, Advanced Sommeliers, and Heather Green, Certified Sommelier, to guide each guest throughout the evening “Zinner’s Repent.” This wine tasting, $45 per person plus tax and gratuity, is the last tasting of the Summer!! Reservations are required. A $25 dining voucher will be given to each wine tasting guest for redemption in restaurant after the tasting or for The Stag’s Leap Wine Dinner on September 25th. 214-366-2000.

*Taco Diner. New patio that seats 42 Mambo Taxi-lovin’ diners at Preston Center. TD is open for breakfast, lunch and dinner.

Here is a transcript of our phone conversation.
NN: What is the concept for The Moth?
SW: Huh? I hate that word. I am not calling it a gastropub which has been done to death but never really even done right. It is [Moth] a bar with better food. It will be chef-driven and will open March 1, 2010. The food will be easy and honest. We are interviewing chefs right now. We will deal with local stuff but let me tell you, if it is no good we won’t use it. So there.

NN: Oh, a BBF?
SW: Yes. And let me tell you—we not doing sliders, mac and cheese, flatbreads, or anything with aioli on it. If I see the word aioli again, I will shoot myself. I’m am sick of it all. We may have a wood-burning oven but if we do a pizza it will not be a flatbread it will be a $%^&*@ pizza and it will be a small part of what we do.

NN: Your other restaurants, Flying Saucer and Flying Fish, seem to have a common denominator. Did you call it The Moth because it flies?
SW: I have no idea why I am calling it The Moth. I like it. I like the way it sounds. That is as deep as I am. There is no visual or spiritual element or significance.

NN: Describe the menu.
SW: Well, it will be predominately small plates. At lunch there will a strong ladies element with a nice menu of healthy selections. At night it will turn into more a guy’s place. The beer element is 50% of the drink component but we will also have more wine and liquor than the Flying Saucer.  We will also have a great outdoor patio.

NN: What else?
SW: Well the developer is putting in three other restaurants in the development.

NN: What is the development called?
SW: *#%@, I can’t remember. Something like LOL for Lower Oak Lawn.

NN: Hmm. That is an unfortunate acronym. They should call it LoOla so that people won’t be laughing out loud.
SW: Hmm. You should write that.

If you have a question for Mr. Wynne or would like to apply for a job. Leave a comment.

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.

“Only 10 of these special 9-liter bottles are allocated for the entire state of Texas. To reserve your bottle please contact Bruce Calhoun at bcalhoun@sigels.com or 214/350-1271. The Ale will be available for pickup at the Sigel’s store of your choice in mid-July.”

How much does it cost?

“ $294.99 for a 9-Liter bottle. Regularly, $324.99”

Tell us about the beer.

“A trippel by strength, an IPA by history. Triple means that the brewer has used three times the normal amount of barley malt, thus starting with more starches, getting more sugars after cooking, and finally more alcohol after a long fermentation. In the 17th and 18th century, a strong ale like Piraat was highly prized by the seafaring captains for its keeping qualities and its high and healthy food value. The daily distribution of a pint of this ale kept the pirates in good health and gave them the spirit to survive the hard life on the sea. 10.5% alcohol.”

Does it have a subtle haze?

“Piraat’s powerful glow builds up from inside. Deep golden with a subtle haze. Lots of hops and malt and a mild sweetness. Reminiscent of bread dough, spices and tropical fruits. Piraat is a great food beer and works well in combination with fish and meat. Often appreciated as an after dinner beer and cigar lovers claim there is no better beer to enjoy with a cigar.”

Gena and Mark Maguire. Mark will be sworn in as new prez of TRA tonight.

Yesterday, the Southwest Foodservice Expo opened for a three-day run at the Dallas Convention Center. I spent most of the day wandering the halls with InsideCorner’s Evan “Grumpy” Grant. We bumped in to PegNews’ Teresa Gubbins and Marc Lee, Mark and Gena Maguire, Herschel Walker, Amy Severson, Lee Fuqua, and Richard Chamberlain.

I hope the 12 Dishers who “won” an opportunity to roam the event will file their reports below. If you followed DSideDish on Twitter, you already know our knee-jerk reactions. If not, I’ve decided to post my report through pictures. Click on the box below for slideshow.

Southwest Foodservice Expo June 28, 2009

June 24
FUQUA Winery

FUQUA Winery will be continuing its popular Wednesday night varietal wine tasting series with another great wine for summer, Pinot Grigio – Pinot Gris.
Wednesday, June 24, 7:00 PM, Pinot Grigio and Pinot Gris Tasting – Explore the world of Pinot Gris at the FUQUA Winery.  Taste more than 10 Pinot Gris from all around the world.  Participate in a discussion of each and rate these wines.  Limited to 16 people.  Cost is $16 per person.  Tickets available at www.FUQUAwinery.com
For more information, please call  214.769.1147.
June 24
Hector’s on Henderson

This Wednesday, June 24, 2009, from 5 PM to 7:30 PM, we continue our series of popular wine Happy Hours. We are featuring wines from our list and chosen by our Bar Manager Chris Chapman. Each glass of wine costs only $6.00 so it’s an opportunity to break into a new area or revisit an old friend.

I will provide complimentary passed appetizers for the bar patrons participating in the event.

Stay for dinner after the Happy Hour and you can avail yourself of the Two for Twenty Menu, a two-course, $20 meal (with choices, including vegetarian). There is no better deal. Of course, the entire regular menu, featuring our new Light Plates entree section, is also available.

Enjoy the music of John Freeman, jazz piano and vocals, from 7 PM to 10 PM. John entertains every Wednesday and is extraordinary.

To RSVP, call 214-821-0432 or send an email to:
info@hectorsonhenderson.com (or just drop in!).

June 28

The Grape

THE GRAPE HOSTS MONTHLY “COME-AS YOU”ARE WINE DINNER
FEATURING “SUMMERTIME SIPS”
The Grape hosts a “Summertime Sips” wine dinner on Sunday, June 28, featuring a selection of refreshing, chilled wines hand-selected by Courtney Luscher, and complimented by a 3-course menu prepared by Chef/Owner Brian C. Luscher.
Never been to The Grape’s monthly wine dinner…well here is the 411.  The Grape provides a fun; casual setting that allows the guest to “come-as-they-are” and dine at their own pace, allowing for a more festive one-on-one format with the wine experts.
Themes include a wine expert/host for the evening who speaks to each individual table about the wines selected.
Reservations are recommended.  Cost is $45 per person exclusive of tax, gratuity and other beverages.  Located at 2808 Greenville Avenue, The Grape is open for dinner nightly at 5:30pm and Sunday Brunch.   For reservations call 214-828-1981 or visit the website at www.thegraperestaurant.com.  Complimentary valet parking always provided.

June 26th
Chamberlain’s Fish Market Grill

Invites you to experience
Hong Kong Seafood
Cooking demonstration and wine dinner
Friday, June 26th
6:30 p.m.

Chef Richard Chamberlain is traveling in China researching items to design a world class menu. The food will be paired with wines from around the world!

$69.95 per person plus tax & gratuity

4525 Belt Line Road ~ Addison, TX 75001
Reservations Required: 972-503-3474

June 30th
Sigel’s Summer Restaurant Series
An Exploration of Dallas’ Dining Alternatives

Sigel’s has hosted wine and food events at some of the finest restaurants in Dallas, matching classic wines from the world’s finest viticultural regions with the classic cuisine of Dallas’ benchmark restaurants. But over the years the Dallas dining scene has matured and expanded to encompass an amazingly dynamic range of styles, traditions and concepts that offer a virtually unlimited pallet of culinary choices. Our Summer Restaurant Series will concentrate on these venues with unusual, yet exemplary, food served in a more casual dining atmosphere that will allow us to stretch our food/wine matching skills.

We invite you to enjoy the multilayered complexity of true, authentic Moroccan cuisine at Café Marrakesh. Owner Majid Elmazouni has prepared a Moroccan feast with Chef Adil Nadir in presenting a fun evening of exciting food and wine. No stranger to Dallas fine dining, Chef Adir has spent over 25 years  working at such well loved Dallas landmarks as Calluaud’s, Chez Girard, les Rendezvous and Sambuca. His food is as comforting and satisfying as it is technically accomplished.

Café Marrakesh – A Moroccan Feast
5 courses – 10 wines
June 30th – 7:30pm
$60 per person

Moroccan cuisine is considered one of the most complex in the world due to its remarkable diversity of influences. The Berbers contributed  staple dishes like tagine and couscous. The Arab world introduced new spices, nuts and dried fruits. The Moors contributed olives, olive juice and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons. The French contributed culinary techniques.

Reception
Sommariva Prosecco di Conegliano
~
1st
Moroccan Beef ‘Cigars’
Pyllo Dough cylinders filled with Ground Beef and Exotic Spices
Chicken Bastilla
Sweet & Savory Chicken with Roasted Almonds wrapped in Phyllo Dough sprinkled with Cinnamon
Curran Grenache Blanc 07
Melville Viognier 08
~
2nd
Chicken Couscous
Braised Chicken with Garden Vegetables over Traditional Berber Semolina Couscous
Palmina Arneis 07
Margerum Sauvignon Blanc Sybarite 08
~
3rd
Fish Tagine with Sharmoula Sauce
Traditional Moroccan Sauce with Garlic, Herbs, Spices, Lemon and Tomato
Ch Guiot Costieres de Nimes Rose 08
Shooting Star Blue Franc 07
~
4th
Lamb Tagine
Slow Braised Lamb with Caramelized Onions, Olives, Preserved Lemons, Artichokes and Green Peas
Atalayas Ribera del Duero 05
les Cailloux Chateauneuf du Pape 05
~
5th
Moroccan Bread Pudding
Rare Wine Company Madiera Malmsey
Atai (Moroccan Mint Tea)

Café Marrakesh
7989 Beltline Road, Suite 315
Tuesday, June 30th – 7:30pm
$60 per person, inclusive

June 29

Sevy’s Grill

JUNE FOOD AND WINE DINNER
Join us on Monday, June 29th at 6:30 pm for our monthly Food and Wine Dinner featuring a
Summer Evening in New England
Four courses plus reception of dishes specially created by our chefs and paired with wines to compliment each course.  Seating is limited, reservations are required, $59.95 per person (plus tax and tip).  Call Jimmy, Stefaan or Amy M. at (214) 265-7389 or SevysCatering@aol.com , hope to see you there!

RECEPTION
Fried Ipswich Clams
Cristalino, Sparkling

FIRST COURSE
Maine Lobster Roll
Calera Chardonnay, Central Coast, 2007

SECOND COURSE
Georges Bank Jumbo Sea Scallops, Summer Succotash and Lemon Thyme Butter
Mauritson Sauvignon Blanc, Dry Creek, 2007

THIRD COURSE
Maple Glazed Venison Roast, Johnny Cakes, Harvard Beets and Chanterelle Mushroom Sauce
Mauritson Zinfandel, Dry Creek 2006

FOURTH COURSE
Fresh Berry Cobbler with Lime Whipped Cream
Finca La Linda Torrontes, Argentina, 2008

July 3
Nana

Nana, serving upscale American cuisine on the 27th floor of the Hilton Anatole Hotel, hosts its monthly Friday Night Flights promotion on Friday, July 3rd between 6pm – 8pm.  This month, guests will enjoy three food samplings inspired by the 4th of July holiday and paired with specialty beer by Stone Brewing Company. The plates and accompanying beverages will be available for only $20 per person plus tax and gratuity. Jason Armstrong, the Texas and New Mexico Regional Brewing Representative for Stone Brewing Co., will be available at the event to answer questions and provide information regarding the selected beers. Seats are limited, and reservations are highly recommended by calling 214.761.7470.  Visit www.nanarestaurant.com for complete details.  Friday Night Flights is available the first Friday of every month.

The Stone Brewing Company was created by “beer enthusiasts” Greg Koch and Steve Wagner. Combining Steve’s knowledge and experience in brewing and Greg’s past successes in the business field, the two opened the Stone Brewing Co. in 1996 in San Marcos, Texas. Since then, the brewery has established its reputation for offering only the most creative and highest quality of beers. Ranked the number one brewery of 2009 by BeerAdvocate Magazine, Stone Brewing Company is guaranteed to appeal to the tastes of even the most selective of beer connoisseurs.

Nana is a restaurant with an inimitable sense of luxury and wonder, where its service, panoramic view of the city, and upscale American cuisine created by internationally-acclaimed Executive Chef Anthony Bombaci are simply astonishing.  Hours are Sunday through Thursday from 6pm – 10pm and Fridays and Saturdays from 6pm – 10:30pm.  Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX  75207.  Reservations are available by calling 214.761.7470.   www.nanarestaurant.com

July 10
Pappas Bros. Steakhouse

“A Decade To Remember: 1990’s Bordeaux”

Wine Tasting
Bordeaux wines are capable of uncommon elegance in the long run. For this tasting, Pappas Bros. Steakhouse will focus on examples from the 1990’s, just now maturing and coming into their own. This 1990’s Bordeaux tasting, on July 10th, $75 per person plus tax and gratuity, begins at 6:00 p.m. Reservations are required. A $25 dining voucher will be given to each wine tasting guest for redemption in restaurant after the tasting

Pappas Bros. Wine Department featuring Barbara Werley, one of only 17 female Master Sommeliers in the world, Kim Wood and Jason Hisaw, Advanced Sommeliers, and Heather Green, Certified Sommelier, will host this wine tasting. Werley adds, “For the Bordeaux lover, this wine tasting offers it all!”

Executive Chef James Johnson has specifically prepared hors d’oeuvres that pair wonderfully with the chosen Bordeaux vintages.  ” The wines featured at this event are as follows:

1996 Domaine de Chevalier Blanc, Pessac-Léognan

1992 Château Léoville-Las Cases, Saint-Julien

1994 Château Mouton Rothschild, Pauillac

1994 Château Smith Haut-Lafitte, Pessac-Léognan

1996 Vieux Château Certan, Pomeral

1997 Château Meyney, Saint-Estèphe

1998 Château Pichon-Longueville Comtesse de Lalande, Pauillac

1999 Château Pavie-Macquin, Saint-Émilion

1999 Château Rieussec, Sauternes

July 20th
Café Toulouse & Bar
Languedoc – Roussillon Wine Dinner
“A four-course trip to the South of France”

Monday, July 20th, 2009
7:00pm

MENU

Amuse Bouche

Salad
Mediterranean Tuna Salad with
Fennel, Roasted Tomatoes, Olives and Herbs
Domaine De Nizas Rose, Coteaux du Languedoc, 2007

Entree
Slow Roasted Pork Shoulder with
Texas Cherries, Lardon, and Rosemary Jus
Duo Mythique, Vin de Pays d’Oc, 2006

Dessert
Dark Chocolate Pot de Crème
Les Clos de Paulilles, Banyuls, 2006

$45 per person including wine pairings

Reservations required. Please call 214-520-8999

Café Toulouse & Bar, 3314 Knox Street

July22

Charlie Palmer at the Joule – Wine Dinner
July 22 / Mitolo Winery with Winemaker Ben Glaetzer (Heartland, Glaetzer, Amon-Ra)
6:30 p.m. reception, 7:00 p.m. dinner $110 excluding tax and gratuity

Join Charlie Palmer for a sumptuous dinner prepared by Executive Chef Scott Romano as we talk, taste and swirl our way through the acclaimed wines of Mitolo Winery with Wine Director Brandan Kelley.

The Mitolo winemaking philosophy is to deliver wine that express purity of varietal flavor, show elegance of structure and soft tannins whilst being rich, powerful and complex.
For reservations, please call 214-261-4600.

Amuse
CARAMELIZED DIVER SCALLOP
SEARED WATERMELON / STRAWBERRY / RHUBARB / PICKLED RIND

JESTER, SANGIOVESE ROSE, 2006

First Course
SAUTÉED SQUAB
MIXED GREEN ROULADE / BLUE CHEESE / BACON VINAIGRETTE

JESTER, CABERNET SAUVIGNON, MCLAREN VALE, 2007

Main Course
BLUE FIN TUNA AU POIVE
ORANGE BRAISED VEAL BREAST / GRILLED LOBSTER MUSHROOMS / PURPLE HULL PEAS

G.A.M., SHIRAZ, MCLAREN VALE, 2006

Dessert
TAHITIAN VANILLA BERRY CRISP
BLACKBERRY-HUCKLEBERRY CRISP / CARAMELIZED BRAZILNUT ICE CREAM

REIVER, SHIRAZ, MCLAREN VALE, 2005

A friend mentioned the other day that a Flying Saucer was going to opening in Garland at the former County Line BBQ there on the shores of Lake Ray Hubbard. Being very skeptical that Garland (seriously, Garland!) was going to get a Flying Saucer, I had to go see for myself, and sure enough, there’s a temporary sign from the roof announcing that a FS would be opening soon. Have you heard anything about this and/or when they may be ready to open?

From the BlackBerry of Mr. Shannon Wynne, owner of Flying Saucer: “Yes. Next to Bass Pro right on lake Ray Hubbard. Opens last week in July. Will have catfish and chips and shrimps and chips.”

This barbecue joint is dedicated to the smokin’ memory of Cary Cobb, wrongly accused barbecue bandit of East Texas. You won’t believe how he became famous.

One day as a Texas & Pacific train chugged along the railroad siding or “switch” named after him, Cobb pocketed three lumps of coal that fell from the locomotive. Two weeks later, he was facing a $5 fine for “stealing” coal.

Back in the late 1800s, five bucks was a lot of money. “Prove it,” said Cobb as he served a couple of railroad detectives slices of fork-tender beef brisket, mouth-watering dry-rubbed ribs, and melt-in-your-mouth pulled pork…all cooked over coal-fired hickory wood.

Soon the story of Cobb’s delicious destruction of evidence spread all over Kaufman County and the legend of Cobb Switch BBQ was born.

Amazingly, Cary Cobb is absolutely no relation to Phil Cobb, co-owner of Cobb Switch BBQ. Phil just liked the Cobb Switch name. However, co-owner Chris Andrews believes his family’s East Texas farm may have been purchased from the Cary Cobb family. No kidding.

*This story is the rural equivalent of the urban legend. Very little is true. In the mid-1800’s there really was a Cary Cobb. Today, there’s still an East Texas community and rail siding named after him. The part about the coal is a bunch of crap from the Internet. We totally made up the part bout the barbecue.

I like tongue-and-cheek barbecue. It sounds very European. Jump for the menu, location, and hours.

Restaurant
Sunday-Thursday: 11:00am-10:00pm
Friday & Saturday: 11:00am-11:00pm

Bar
Monday-Sunday: 11:00am-2:00am

Bar Menu
Sunday-Thursday: 11:00am-11:00pm
Friday & Saturday: 11:00am-12:00pm

Cobb Switch Barbecue,   2625 Old Denton Road,  Suite 700, Carrollton, TX 75007
214-483-3600; Fax 214-483-3628; Cobbswitchbbq@sbcglobal.net

MENU

SMOKED MEATS                                         MEAT BY THE POUND
Beef Brisket                            $10.99
Pulled Pork
Turkey                                RIBS BY THE POUND
Sausage                            $11.99
Jalapeno & Cheese Sausage
Ribs

SANDWICHES
No Side  $4.29        1 Side  $6.25            2 Sides  $7.35

PLATES – Includes 2 sides, drink and a roll
1 Meat        $7.99
2 Meat        $8.99
3 Meat        $10.49
Rib Plate    $10.99

HOUSE SPECIALS
BBQ Frito Pie        $4.99
BBQ Stuffed Potato    $7.25
Side Plate(any 3 sides)$5.49
Sampler (all meats)    $13.99

FRESH SIDES
Potato Casserole            INDIVIDUAL    $1.89
Pinto Beans                PINT           $3.29
Green beans                 QUART       $6.35
Potato Salad
Cole Slaw
LBJ Salad

FRENCH FRIES (Made to Order)
Full Order   $2.99        Half Order   $$1.99

DRINKS
Small   $1.39        Large   $1.99
Gallon of Tea         $5.49

KID’S MENU    $3.99     (12 and under)
Corn Dog
Kids’ Plate – includes 1 meat, 1 side, and drink  (excluding ribs)
Kid’s Sandwich

DESSERTS
Fried Pies    $2.49    (Cherry & Apricot)
Key Lime Pie   $2.89
Butterscotch Banana Pudding   $1.89

FAMILY PLATES
#1 -  1 lb. of any meat  (excluding ribs)        $19.95
2 pints of sides, Sauce, and 4 rolls

#2 -  2 lbs. of any meat (excluding ribs)        $31.95
4 pints of sides, Sauce, and 8 rolls

BAR MENU

SLIDERS
Half Order   $4.59  (3 total)
Full Order   $7.99   (6 total)

POTATO SKINS      $4.29

FRENCH FRIES
Half Order   $1.99
Full Order   $2.99

TURKEY POPPERS
Half Order   $5.49  (3 total)
Full Order   $7.99   (6 total)

Last night the Addison City Council agreed to allow us to install our historic 1950s neon sign at the Sigel’s-Addison location (15003 Inwood Road). The sign is being refurbished and will be set in place sometime next month. We look forward to continuing to have this significant piece of Sigel’s history on display for our customers to enjoy. We will alert everyone when we have a final date for the installation. We are planning a lighting ceremony and 1950s themed sale. Details as they are finalized.

Champagne? Yes, Jasper, I can taste it already.

Dear Friends of the Tipperary:

It is with heavy heart that I announce the closing of “theTipp” this Saturday, May 16th.
I very much would like to take the opportunity to say thank you to all of the wonderful customers, groups, associations and musical talent we have had the pleasure of meeting and working with these past five years. As you all know, the Tipp has been my family run business and many of you have gotten to know not only myself, but that of my wife Ellen, daughter Beth and granddaughter Meghan who have been regular fixtures at the pub.

Due to the downturn in the economy with declines in sales and an unsuccessful lease renegotiation, we have decided to close our doors. These past five years have been a great experience for us. We have met and have special relationships with so many wonderful people here – we will greatly miss you all.  We will certainly treasure many of the memories and special occasions that we have hosted at the pub.

We will finish up the week with our normal schedule of events including Monday Karaoke, Tuesday Trivia, Wednesday Poker, Friday night with Paddy Gone Wild and Saturday host The  Trinity River Whalers CD release party. We hope to see you this week here at the Tipp.

Sincerely,
Tim (& Ellen Russi)
The Tipperary Inn
5815 Live Oak Street

So I have a question. Why would any landlord let a tennant go at this point in the economy? I know every case is different but I keep hearing “unsuccessful lease renegotiation” a lot lately. Another bank perhaps?

Gratuitous photo of Josh Hartnett.

“This is the best restaurant I have ever done,” says Steve Hartnett. “It includes everything I have ever learned in the business.” Hartnett created Fox & Hound, (80-ish locations), Cool River (Dallas, Austin, Denver), and Flip’s Patio Grill in Grapevine. He currently owns Bob’s Steak & Chop House in Grapevine. Outside of the local restaurant business, Hartnett owns millions in real estate (and a penthouse apartment) in Dubai. Oh, and he is a distant uncle to Josh. Hartnett.

So why was Hartnett unable to take my phone call on Wednesday? “I’m on a ladder mounting a lion head,” he said as the phone dropped to the floor. He’s a hands-on operator who delights in putting on the finishing touches. Tonight and tomorrow night will be a soft opening weekend for invited friends and family. (And maybe distant nephews?)

I hope he has a lot of them, Flip’s Patio Grill is 15,000 square feet and includes a huge outdoor patio. The menu centers on freshly ground and hand-formers burgers. Like Cool River, there will be pool and other games. Flip’s is located in the NE retail area of Western Center Blvd and IH35W on Fossil Bluff Dr. Flip’s opens to the public on Monday, April 27th.

She’s referring to what is being called the “Dewhurst Bill.” Seems our Lt. Gov. David Dewhurst is a wine snob and is frustrated by not finding the wine he likes on Austin wine lists. Dewhurst has a bill on its way to the state Senate that would let Texans carry their own wine into liquor-carrying restaurants and leave with whatever they don’t drink. You can read the story here . Amy is calling around to local restaurateurs and will send a full report later. Guess I should send her a bottle from my stash.

Another addition is the Ballpark’s new “Beers Of Texas” program. Fort Worth’s Rahr Brewery will be sell small-batch hand-crafted beer: Blonde Lager, Rahr’s Red, Buffalo Butt, Ugly Pug, Stormcloud, Blind Salamander, and seasonal brews.

But here is the greatest deal: The All You Can Eat section. I am not making this up. There are 2,100 seats in the Upper Home Run Porch (used to be Rawlings All-American Grill). Tickets in this pig-out section are priced at $34/$39 for Premier Games, but on Friday, non-Premium Games, the seats are $25. Did I mention it was all you can eat nachos, hot dogs, grilled chicken sandwiches, peanuts, popcorn, soft drinks? Baseball? Who cares!
Jump for the sexy stuff, like Nolan’s meat, and sports food porn.

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