Saker går bättre med Coke!

According to FreeTranslation.com that is Swedish for “Things Go Better with Coke,” a Coca-Cola slogan from the distant past. I am not sure if it ever reached Sweden, in part because the Swedes have their own brown soft drink JulMust. It is not a straight cola, tasting like carbonated caramel, but it fulfills the same role. It must be therapeutic as the side label lists its ingredients as “Filtered carbonated water, sugar, caramel color, flavors produced by natural hops and malt (produced from barley), citric acid, natural and artificial flavors, sodium benzoate (preservative)”. I can assure you that it tastes as good as it sounds. Its $2.25 (with 10cents back on the bottle if you drive to Michigan). If you fancy trying this unusual beverage, and a host of other Scandinavian delicacies, put on your best Viking helmet, re-read chapter one of Pillaging for Dummies and head to The Wooden Spoon in East Plano.

Driving to East Plano? Ingen problem, rätt!?

UPDATE: Apparently Mr. Schultz is escorting his board of directors, including Bill Bradley (Go, early 70s’ Knicks!), around Dallas.

The XVIII Annual Caesar Salad Competition is around the corner: Sunday, August 30, 2009, 4:30 pm to 8:30 pm at the Sheraton Dallas Hotel, 400 North Olive Street to be more precise. “This is your opportunity for an evening of sensational salads, wonderful wine, tantalizing bites, and a chance to vote for the best Caesar salad.”  Members: $65.00. Non-Members: $75.00. Tables of 10: $600.00. Deets here.

Sambuca Restaurant, “known for live music, eclectic cuisine and a rockin’ atmosphere,” will open its newest location Thursday, September 3, 2009 at the Shops at Legacy.

Bailey’s Prime Plus is “pleased to announce the appointment of Chris Rowberry as General Manager of their new 12,000 sq. ft. restaurant in the exciting new Park Lane development at North Central Expressway and Park Lane. Rowberry joins Bailey’s Prime Plus after nearly four years as General Manager of Chamberlain’s Steak and Chop House in Addison, Texas.”

Vin Classic Wines will present a complimentary wine tasting on both Friday and  Saturday  (September 4th and  5th) from Noon until 7:00 p.m. The featured wines are: Steele Pinot Blanc 2006 Santa Barbara County Selene Sauvignon Blanc 2007 Carneros Steele Cabernet Franc 2007 Lake County Snowden “The Ranch” Cabernet Sauvignon 2006 Napa Valley. (5717 Legacy Drive #120. Plano. 469-467-4520)

“In celebration of the Dallas Cowboys upcoming season, RA Sushi Bar Restaurant has come up with the “Cowboys Roll,” which will be available from September 13 through the entire football season.  Guests can also receive $2 off the roll if they present a same-day game day ticket stub.”

According to Eatsblog reporter, Kim Pearce, her Sig-O “likes his Bings to ping with crispness.”

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.

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.

The plot at Las Colinas Prime continues to thicken.

Two weeks ago I reported on the situation going on at Las Colinas Prime. After several calls and e-mails from disgruntled employees, I interviewed Michael Costa, the man responsible for operating the restaurant. I printed the complete transcript of the interview.

Since then, several more people have come forward in the comments section.

From JS on July 7:
“I worked for them for less than a week when it was still called Republic. It was I and another waiter and we only had 6 tables in those couple of days. I never met or ever heard of [owner] Bill [McCrorey]. I was told by Brian Luisi that Costa owned it and Brian was the manager. I did see the expensive scotch and vodka bottles be filled with cheap versions. I was NEVER paid and I’m not the only one. I let it go because it was more of a joke than anything else. Brian gave me **** for quitting but I had the most uneasy feeling while working there. And there concept of having a bar in the fine dining room and crappy 90’s dance music in the other should say something.”

From David on July 15th
“Well the restaurant is still open and running. They are doing well, so I guess the hot shot attourney (sic) above didn’t get them shut down and everything said must have been a lie. …Its sad disgruntled people resort to childish slander. This should be about the restaurant, the food, drinks and the service. As far as the sign company, what kind of idiot puts a sign up without being paid first! If they really owed the money for the sign, the just go get it. Yet the sign is still up.

After reading Costa’s interview on SideDish, former co-manager Scott Adams called me. He was hoppin’ mad and wanted to go on the record. Here are excerpts from his side of the story.

SCOTT: Where do I start? It was such a mess, I have never worked anywhere in my life that was such a mess. And it was a mess the entire time I was there.

NN: Have you been in Dallas for a while?

SCOTT: Yeah, I grew up in Fort Worth and I’ve been in Dallas for 22 years. I’ve been in restaurant management for about 10 years, and never experienced anything like it. A mess is just a nice word for it. They’re not being truthful with it.

NN: When I talked to the other manager Brian Luisi, he told me that  he wasn’t arrested.

SCOTT: That’s bullcrap. I was there. They marched him through the dining room on a Friday evening.

NN: Costa said he turned himself in [to the TABC].

SCOTT: Yeah, they did not turn themselves in. In fact, the first night that TABC and the Irving police showed up, Michael was on the patio eating with his girlfriend and her daughter. He saw them pull up and jumped the railing and got into his car and took off.

NN: Is it true that the TABC guy was hassling Las Colinas Prime customers?

SCOTT: The stuff about the TABC hassling people is true. We had a party of eight black women at one table celebrating a birthday and they went up under the table with flashlights, and these women were wearing skirts. They jumped up and said “What the hell are you doing?” And they said “Shut up, sit down.” Yeah. That’s true.

NN: What a place to work.

SCOTT: I was the co-manager with Brian Luisi. I worked there for two months, it was all I could stand. Plus, I wasn’t getting paid, so it was a Catch-22. If I stopped working I wasn’t going to get paid, but if I kept working I wasn’t going to get paid.

NN: So did you finally quit?

SCOTT: Yeah, and this went on on a daily basis, people not getting paid. Employees going, you know, I’ve got two weeks of credit card tips coming to me, when am I going to get my check? Well, Monday. Well, Monday comes around, they forgot to do it. So now, Wednesday. Wednesday’s here, and oh, the accounting people forgot to write it. Friday comes, they made a mistake, they wrote it on the wrong account. Tomorrow comes, it’s just one story after another.

NN: Well Costa went on the record and said he was going to pay everyone.

SCOTT: That’s just a line.

NN: Do they owe you money now?

SCOTT: Yes.

NN: What are you doing to try to get it?

SCOTT: Well, three of the servers, a dishwasher, and myself have filed wage claims with the Texas Workforce Commission.

NN: So what happened the day TABC came in and raided?

SCOTT: Well, we did have customers that night, it was a Friday. The TABC came in with several agents and the Irving Police Dept and went straight to Brian and held him in the office and were questioning him. Then they came to me and were asking me where Michael was, and I said I thought he was on the patio, and they are right behind me. And his girlfriend and her daughter are just sitting there, and there was a guy behind them pointing over the rail as I was asking where Michael was. And the guy is pointing over and down– Michael jumped over the rail and took off.

NN: So they didn’t catch him then but he still could have turned himself in later.

SCOTT: I know for a fact he did not.

NN: I can’t find any warrants out for his arrest.

SCOTT: He got stopped for a traffic violation about three weeks later. After that night he was absent, I didn’t see him again. It was three weeks after the [TABC] incident with Brian, I didn’t see him for three weeks, and Brian told me he had been pulled over for a traffic violation and they took him in.

NN: Well, okay, I’ve given them their shout. I’m glad you came forward, I’m gonna go with it and use your name.

SCOTT: Sure, I’m telling you the truth. They have not done that. Brian did get arrested. They also took me in the office, they ran my license, gave it back to me. They took him through the dining room in cuffs to jail. He was back the next afternoon.

NN: According to Costa, the charge was that a former manager had brought in beer that was not purchased through the right channels. What was going on there?

SCOTT: What Michael had told me was that the accusation was buying wine from a liquor store and bringing it in and refilling bottles of top-shelf wine.

NN: So the TABC came over a series of weeks just to let you know they knew what was going on? Was the refilling still going on?

SCOTT: I never saw it, and I was there all the time.

NN: The whole TABC thing is dangerous to play around with. If you are there and you know that they are investigating, and you didn’t see the refilling, did you and the group of employees who were then fairly united, did you feel that refilling was something that they [management] were capable of, or maybe something the former manager did and was let go for? Did you guys feel like you were feeling the repercussions from past incidents?

SCOTT: The feeling of most employees was that there was something going on with that business but we couldn’t put our fingers on it. Some employee saw Lance refilling the bottles and must have reported it to TABC. They got rid of him. Then nobody gets paid.  The not getting paid business made us shake our heads.

“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.”

First up: Coffee made from civet cat poop.

Second: The cutlery eating machine.

Third: Food so good you can’t eat it.

Fourth: Making rum in Austin. Texas. Yes, Austin, Texas. Good stuff.

Finally: The talk of the Expo: Chocolate covered crickets. Yes, bugs.

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

Right now my wine looks like many hangovers waiting to happen.

On May 1st, I started making a batch of wine with Vintner’s Cellar’s owner Larry McDowell. During our first meeting, I chose to make Viognier and we started the project by mixing the juice of the grapes with yeast.

Two weeks later, I returned to rack the wine–separating wine from its sediment, or lees, and transferring my creation into another glass container using a plastic siphon.

Wednesday, I headed up to Plano to get down and dirty with my wine—we added all kinds of nasty sounding chemicals to degass the plonk, I mean wine. You see, when yeast converts the sugar to alcohol, carbon dioxide is a naturally occurring byproduct. So we opened little packets of potassium sorbate, metabisulphite de potassium, and Isinglass and added them to the fermented juice to kill the remaining yeast and help the solids sink to the bottom.

We stirred the mixture until it looked like cloudy unfiltered apple juice and then recapped. In two weeks, I’ll returned to taste, tweak, and bottle my wine. If you’d like to follow along with pictures, they’re below. Chin-chin.

Science Project: Making Viognier, Stage 3

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.

UPDATE:  Todd Bleakley from Sales and Marketing at Grape Ranch/Frozen Rose says, “I guess we should have been a little more detailed. Frozen Rose is unique, refreshing frozen wine beverage like a frozen margarita, but more delicious. Much more than wine in a bag.

Grape Ranch today announced it has agreed to a deal with The Wine Frog of Fort Worth, Texas to distribute its popular Frozen Rose wine beverage throughout Texas.

Grape Ranch will serve Frozen Rose at the Crowne Plaza Invitational at Colonial in Fort Worth, Texas May 28-31. The Colonial will mark the official launch of Frozen Rose in Texas, followed by a strategic statewide rollout to restaurants, bars, entertainment venues, festivals and liquor stores.

Grape Ranch is positioned to distribute Frozen Rose through The Wine Frog to on-premise accounts immediately and off-premise accounts by July 4, 2009. Frozen Rose has been distributed successfully in Oklahoma liquor stores since August 2008 and has been served at the winery, festivals, live music venues and State Fair to a large and steadily-growing customer base since 2006.

“We are very excited to partner with The Wine Frog to distribute Frozen Rose in Texas,” said co-owner Jack Whiteman. “Being a unique wine product, Frozen Rose will receive special attention from the boutique wine distributor.

“We are also excited and honored to launch at the Crowne Plaza Invitational at Colonial. I cannot think of a better opportunity to introduce Frozen Rose to Texas. With thousands of spectators in attendance, the Colonial golf tournament is an excellent venue to launch and brand Frozen Rose as we build our distribution network.”

“The Wine Frog is enthusiastic about our partnership with Grape Ranch and we look forward to marketing Frozen Rose together across Texas,” said Natalie de La Giraudiere, President of The Wine Frog. “Frozen Rose is an exciting and refreshing drink that responds to current market trends and the long, hot Texas summers. We have received unanimous feedback that Frozen Rose is flavorful and appeals to all segments of the adult beverage market. This product has unlimited potential.”

Grape Ranch and Frozen Rose are owned by Dallas-based entrepreneurs — brothers Jack and Dan Whiteman. They built a successful oil and gas business during the last several decades and decided to invest in the wine business. The winery is in Okemah, Oklahoma and is the largest winery in the state. It has also been voted best winery by the Oklahoma Gazette every year since opening in 2005.

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.

I also scored a Les Crays Pouilly Fuisse 2004 ($25 retail, I paid $15), a Barbaresco Rabaja 2001 ($55 retail, I paid $33), and a mismarked Palacious Corullion 2002 (marked at $37.99,should have been close to $100, I paid $28).

The knowledgeable sales folks are all there and will guide you to the best bargains. It’s really sad to know that this great store is turning into a drive-though bank. Damn the torpedoes. Four bells! Full speed ahead!

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.

CLICK ON EACH PHOTO FOR FULL EFFECT

Monday, we put out an APB for, Michael Martensen. He surfaced with news. He’s currently a Liquor Ambassador and Southwest Mixologist for Diageo, a company that reps a lot of booze. But Michael will soon be back in the biz. Lissen up:

It is going to be a neighborhood bar in Victory Plaza, but it will be approachable for all people. It is also going to have my touch on the cocktail menu with influences from all over world using unique ingredients.

Do you want more details? Ask away. Michael, your audience is listening.

BlackFinn Arlington features delicious American continental fare, booths with private flat screen TVs, and a great late-night atmosphere complete with live music.  The Arlingtonlocation will also offer patio dining with outdoor bar and TVs, happy hour specials and lunch specials making it the perfect location for to watch your favorite sports team, business lunches, and after-work cocktails

Join BlackFinn as they celebrate the opening of their new Arlington location with a Grand Opening party on Friday, March 20, 9-11p.m.

What:                         BlackFinn Arlington Now Open

Where:                       Arlington Highlands
4001 Bagpiper Way Ste. 101
Arlington, TX 76018

When:                        Grand Opening Party
Friday, March 20, 2009
9-11 p.m.

DFW Airport is about to get a slew of new restaurants for consumers “trending toward healthier eating habits.”

1) Cereality.  A cereal bar and café with Cereologists™ who assist customers as they create their own cereal. Now you can do what your mom never allowed:  mix Cap’n Crunch with Frosted Flakes and cover them with malted milk balls and banana flavored milk. (Those gals in the picture must have pop rocks in their cereal!)
2) UFood Grill. Considered by someone, as “the next generation of fast food, combining flavorful, high quality and nutritious food with an appealing atmosphere, accessible pricing, and quick, convenient service.” Think: Fired-up Burgers™, artisan sandwiches, UBowls™, grilled entrees, and specialty salads. Got to be great—UFood was recently named “2009 Best New Concession” in the Food & Beverage category by Airport Revenue News. George Foreman sends all of his friends there.
3) Blimpie. You know it, now fly with a hot or cold sub, to Panini, or fresh salad.
4) Urban Taco. Yes, that Urban Taco. Markus Pineyro and Chef Fernando Huerta will open their first airport location. (Folks, do me a favor. Eat these tacos before you board the plane.)

Locations? Cereality™ Cereal Bar & Café and Blimpie® will be in Terminal C, Gate C6. UFood Grill℠ in Terminal B, Gate B8, and Urban Taco in Terminal C, Gate C22. They are all scheduled to open the week of March 9th. Flight attendants, please prepare your doors and cross check.

“ …word on the street was that Fox Sports Grill [in Plano] leased the space and will reopen it as Dirty Martini. I know they have changed that ordinance in Plano. Is  “word on the street is correct?”

According to David, who just answered the phone at Fox Sports Grill, it’s not happening. He told me that the original owners of Martini Park were considering putting in a Dirty Martini but “plans changed.” I am so in the mood for olives. On a pizza. In a sandwich. Off the floor.