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Articles about Bring it!
The 8th Annual Texas Sommelier Conference: Registration is Open!
The dates for one of the area’s most interesting events is set. On August 12- 13, the Four Seasons Resort & Club Dallas at Las Colinas will host the 8th Annual Texas Sommelier Conference. The three-day conference includes educational sessions, wine tastings, and social media workshops. The 2011 TexSom conference featured the largest contingent of Master Sommeliers at a public event. This year should be no different. However, you don’t have to be any kind of sommelier to buy a seat. Some of the names you can rub shoulders with include:
Scheduled Master Sommeliers include James Tidwell, Drew Hendricks, Wayne Belding, Brett Zimmerman, Guy Stout, Tim Gaiser, Laura Williamson, Keith Goldston, Nate Ready, Melissa Monosoff, Brian Cronin, Cameron Douglas, John Szabo, Geoff Kruth, Laura DePasquale, Jay Fletcher, Andrew McNamara, Peter Neptune and Greg Harrington. The speaker lineup also includes James Beard Award Winners Rajat Parr and Paul Grieco, Master of wine Christy Canterbury, wine marketer Paul Wagner, Union Square Hospitality Group Wine Director John Ragan, and Leonetti Cellar Owner Chris Figgins.
The seminar topics, times, and various ticket prices are listed below. For more information or to register, click here. Like, fast. (more…)
Let’s Discuss: Do You Mind Paying Extra for Take-Out Containers?
This picture is not representative of Velvet Taco. Stock photo of take-out containers.
Listen up all of you people who don’t mind recycling or rescuing, we’ve got a situation we need to discuss. A SideDish reader brings up the “green tax” charged for take-out containers at Velvet Taco.
I had lunch at Velvet Taco for the first time today. When we ordered, we noticed on the menu that there was listed a “10% Green Tax” on takeout orders. I snickered at the brazen attempt to make additional money off of imaginary concern for the environment, never having seen such a fee before. (Perhaps it’s common and I’ve just never seen it at another establishment?) But thinking about it today and beyond the mere ridiculousness of a fast-casual dining spot charging more for those taking their food elsewhere, I can’t help but wonder if Velvet Tacos is violating any law. I haven’t researched the issue, but I wouldn’t be surprised at all if it were illegal for a business to call a “tax” (implying mandated by the government) any privately-imposed and discretionary fee. It certainly seems to rise to some level of deceptive trade practice to call this sort of greedy and unnecessary fee a “tax,” as it seems like a term which could very easily confuse even intelligent diners about who was mandating the charge.
Before I hand this issue over to John Franke of Velvet Taco, let me put in my Nichols’ worth. I don’t find the practice of charging for container ridiculous. Especially when said containers are made from more expensive ‘green and compostable wares that, according to one industry person I asked, can cost up to $3.00 an order. (Another in the fast food expert said: “to-go containers are direct expense of about 4% of [our] sales (in a $400 million company, that’s an eye-opening $16 million non-recovered expense) that was spent directly on to go supplies.”
On the other side, people who take food away from a restaurant don’t require the labor of a server or busser or any of the other costs a place incurs when a customer dines in (big flush, little flush!). Also, the charge at Velvet Taco is not a state-sanctioned “tax,” it’s a term they chose to use in place of “upcharge” and the 10% is based on the pre-sales tax amount.
Below, John Franke, the head of operations at Velvet Taco replies to the reader’s question.
Jump free of charge! (more…)
Open Letter to Mark Cuban: Shark Tank for Dallas Restaurateurs? I’d Watch it!
Bring it! Let's get this city turned around! (image swiped from ABC)
Dear Mark,
I am addicted to Shark Tank. And because I am too lazy to jump through the hoops to get on the show and present my idea, I’m using the power of my pudgy fingers to reach you. Let’s pick and roll:
I walk on the set of Shark Tank. “Daymond John, you are so out,” I say. “Barbara, if I wanted to sell my cellulite-reducing sous-vide hot dog you’d be my best friend, but I’m keeping it to myself. You’re out.”
I watch the other sharks glance around, really scared at this point, and go for the kill. “Kevin, don’t even open that ugly mouth. You’re out. Robert, you can buy me dinner after the show but, for now, you are dead to me.”
Cameras swing: Close-up of Cuban. Music swells.
Mark. We live in the same city. We love the same teams. More importantly, we eat in the same restaurants. Last night, our city’s finest chef, Bruno Davaillon of the Rosewood Mansion on Turtle Creek, lost Best Chef in the Southwest at the James Beard Awards in New York City to a young chef in Austin who appeared on Top Chef. It has been 18 years since a Dallas chef won this title. We need a local version of Shark Tank geared towards Dallas restaurateurs. That way, you and I can work together to tighten up our game and turn it around. We have the talent, we need the exposure. And that exposure shouldn’t have to come from the Food Network or Bravo.
I propose we put together a panel of experts and ask restaurateurs to pitch their ideas BEFORE they decide to sink their life savings into an upscale seafood and sushi restaurant in a bad location. Let’s kick the steak house wannabes to Fort Worth. Mark, I’m asking you to invest whatever it takes to help us bring the talent of the Dallas restaurant community to the international scene. In exchange, I offer you fifty percent of my idea. Oh, and you can keep the Mavs.
Looking forward to hearing from you,
Nancy
P.S. If this helps illustrate my talent: I promoted women’s basketball in Dallas before the Mavericks were a thought in your brain. Just ask Nancy Lieberman.
Lucky Gives Rousing Speech at The Chesterfield’s Happy Hour
Lucky’s supporters are gathered at The Chesterfield right now, grateful as ever that Lucky is back. One faithful customer (who usually visits the bar 2 to 3 times a week) told me that he hasn’t been back to The Chesterfield ever since Lucky got kicked out. (Except for this one time when he dropped in to tell The Chesterfield he wasn’t coming back ’til Lucky was reinstated.)
“No Eddie, no us!” declared the gentleman. Well, sir, it looks like Lucky isn’t going to budge without a fight.
Update on the Progress at Sylvan| Thirty in West Dallas
West Dallas is about to become the culinary epicenter of Dallas. Phil Romano, Stuart Fitts, and Larry “Butch” McGregor are hard at work on Trinity Groves, the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge. Just around the corner is Sylvan| Thirty, a project geared to attract local food artisans and restaurants. Both developments have a culinary incubator in their plans. Romano & Co. have already announced his first successful operator: Mike Babb is scheduled to open Babb Brothers Barbeque this summer.
Sylvan | Thirty is busy fielding applications from interested tenants and is currently working with a select group which includes a baker, confectioner, a fishmonger, and a yoga studio. There are also three restaurant concepts in the works as well. Sylvan| Thirty hopes to be 75 percent leased before they start construction. So far they have announced Cox Farms Market, The Pearl Cup, Matador Meat & Wine and the culinary incubator with Culinary Curator Sharon Hage.
This morning comes an update: “We’re now on track to break ground early summer, which means you’ll be seeing construction activity by late July.” Sylvan| Thirty plans to open in Spring 2013.
New Wine Store Coming to Central and Walnut Hill in Dallas: Total Wine & More
Good heavens, Walnut Hill and Central is turning into Booze Row. Centennial has been on the corner for a long time and Spec’s, the ginaormous liquor and wine store, opened there in mid-December. This morning comes news that Total Wine & More will open in “early summer” just a few blocks down (or up) from Spec’s. (Note: They’re hiring!) This will be the chain’s first store in Texas and 80th overall location. Here is their claim:
“Total Wine will offer a greater selection of wines, spirits, and beer in its store than any retailer in Dallas.”
Yow. Zah. That’s ballsy. I guess we’ll wait and see. Oh wait, Co-Owner and President David Trone has something to say:
“Total Wine & More will offer a shopping experience unlike any other in Dallas. We feature wine from nearly every wine-growing region in the world, as well as a tremendous selection of spirits from every price range, and a diverse offering of beers, from America’s most popular beers to hard-to-find microbrews and imports. I believe Dallas residents will be surprised and amazed when they first enter our store.”
Bring it, Hoss. We’ll be the judge. Say, how much Texas wine are you bringing?
Friday Fun: Cell Phone Camera Food Porn Video
George just sent me this video. It’s hysterical.
Special Report: The Grenada Chocolate Company Delivers World-Class Chocolate By Sailboat
The chocolate store on Belmont Estate. Woman drying cocoa beans by walking through them. (photography by Nancy Nichols)
Two weeks ago, I was on a cruise headed for the island of Grenada when I received an email about The Grenada Chocolate Company. Needless to say, the headline–“Grenada Chocolate Company and FairTransport Team Up To Make First Ever Carbon-Neutral Trans-Atlantic Mass Chocolate Delivery”—got my full attention. I rearranged my schedule and made plans to meet with Mott Green, the founder of GCC, a tree-to-bar organic chocolate cooperate. Sadly, the only time we could meet was at high noon on a Sunday. The factory was closed so I met with Green at their retail store which is located on the beautiful Belmont Estate, Grenada’s first and finest agri-tourism organic farm.
Green was busy getting ready to pack four tons of his organic dark chocolate and sail with it from Grenada to New York City. He’d partnered with Netherlands-based shipping company, FairTransport, and the ship, the wind-powered Brigantine Tres Hombres, was set to sail from Grenada with Green and his chocolate today. This voyage, according to Green, is the “first carbon-neutral trans-Atlantic mass chocolate delivery.” Green built his own insulated cool room, powered solely by wind and sun, for the ship’s cargo hold. (Click here to follow the ship’s progress and Green’s blog about the journey)
Jump for the story and pictures. (more…)
Coming Home From Vacation: Where is The First Place You Eat in Dallas
How many times have you returned from a vacation and rushed to your favorite restaurant for a fix of your favorite food? For almost 20 years, I drove from the airport to Mi Cocina in Preston Royal and went face down in a plate of nachos. Then came In-N-Out. Okay, so Andrew doesn’t love it. He’s British. He ingests cans of Spotted Dick Sponge Pudding and Vegemite, a nasty paste I use as a bug killer.
I lived in California for 11 years so perhaps I am experiencing the reverse-home-town-food-nostalgia syndrome that affects older people because when I returned from vacation last week, I drove straight to In-N-Out and devoured a DDAS (double-double animal style) like a rabid coyote. EVERYBODY knows you order the fries crispy at INO. Everybody but Andrew.
Anywhoo, where do you go when you re-enter your life in Dallas?
New Hot Dog Restaurant: Bite the Weenie in North Richland Hills
Hooray for hot dogs! One Mr. Ludwig Sawicki is almost ready to open his new hot dog restaurant, Bite the Weenie. “We are making at least 20 variations and styles of hot dogs and sausage sandwiches,” Sawicki said. “We should be ready to go next week.” Sawicki moved to Dallas from Chicago almost 15 years ago and “has been craving hot dogs since then.” Sawicki spent many years working in restaurants before a career in the firearms business. He’s pretty dang excited about his new hot dog store and hopes to populate Dallas with more locations. So far, the menu includes classic Chicago and New York-style dogs. Other cities with dogs include Pittsburgh, Atlanta, Tokyo, and Vera Cruz. There is a Saigon Dog and a foie gras dog. Here is the working menu. 9143 Boulevard 26, Suite 650. Richland Hills. 817-514-2313.
Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business
Slow-cooked pork covered with caramelized onions and peppers.
Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!
Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:
“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”
The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”
Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.
SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.
[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]
The menu and photos are below.
Top Chef: Texas, Episode 13 Recap
Pee-wee Herman stops by for a surprise visit.
PROLOGUE
Jonesy’s gone, but five chefs are left
In fair San Antonio, where we lay our scene.
It’s still unclear whose knife skills are best,
At least we know Ed sleeps in suits, not blue jeans.
Jump for the rest of sonnet.
Restaurant Rant: Why I Continue to (Really) Hate Paula Deen
Chicken pot pie at Lady & Sons in 2008. One serving could feed a family of four.
In August 2008, I traveled to Savannah, Georgia where I dined at Paula Deen’s restaurant Lady & Sons. We ran a post titled “Paula Deen Wants to Kill You.” I wrote:
I can still smell the rancid butter that hit us in the face when we walked in the door. I’ve got to find the pictures I took of the food I ate–everything was dripping in butter. I remember the chicken pot pie was big enough for four and almost everything was fried. OK, she admits she’s “not your cardiologist,” but she really is contributing to the delinquency of dieters. The night we went, at least 75 per cent of the diners were beyond overweight–they were obese. It was sad–like people watching at the slots in Vegas–everyone was gambling with their lives.
Last week Paula Deen confirmed the rumor: she has Type 2 diabetes. I wonder how many of her dedicated fans also suffer from Type 2? This really chaps my sass because two members of my family didn’t have a choice: they both were diagnosed with Type 1 diabetes when they were young. They have to continually monitor their diet and control their blood sugar. However, Ms. Deen, and other people who put on blinders and continue to fill their body with fat and sugar, had an option. Like not eating a burger made with Krispy Kreme donuts. It’s now rumored that Deen may become the spokesperson for Novartis, a company with a drug designed to treat diabetes. If she personally profits from developing Type 2 diabetes (Hey yáll, I’m your endocrinologist!), I’m going to go berserk. I can already see the talk show circuit lighting up. It makes me sick.
Somebody Help Us All: Where to Celebrate Chinese New Year 2012 in Dallas!
The first day of 2012 Chinese New Year is January 23 and the festivities go on for 15 days! Bet you didn’t know 2012 is the 4709th Chinese year and is the year of the Water Dragon.
So far, I have only received one notice of a special Chinese New Year celebration dinner: Five Sixy by Wolfgang Puck is doing a prix fixe menu for $125 per person. Wolfie will be in town for the dinner on February 1. All the details are below.
Anybody else out there have info an specific celebrations taking place? (more…)
Hey Beer Lovers: Get Ready for Holy Grail Pub Dog Days of Winter Event
On Tuesday January 17th at 6:00PM, beer lovers will get a chance to taste the extremely limited release of Dogfish Head 120 Minute IPA. Get there early, the last tapping of 120 in September sold out in 14 minutes. It’s the world’s strongest India Pale Ale (18%). Other tappings include Dogfish Head favorites such as Immort Ale and Burton Baton. Enjoy them with the ever popular Holy Grail house-made hot dogs. Check out the hunk nice young gentleman in this video as he talks about “calibrating hoppiness.” How good is that? Who doesn’t need their hoppiness calibrated?
Chicken Scratch and The Foundry to Open in Oak Cliff
How long before Oak Cliff secedes from Dallas county to form their own little republic? Think how cool that would be for the business folk: the restaurateurs and funky food shops could make their own rules, they could charge a toll to enter and exit, and fine customers not wearing flannel.
Obviously either Tim Byres, Christopher Jeffers, or Chris Zielke (or all three!) would rule the roost. Today the triumvirate announced two more projects. The owners of Smoke and Bar Belmont took over the 3-acre plot of land that used to be Jack’s Backyard. (Fort Worth Avenue and Pittman St.) First up: Chicken Scratch, a family-friendly restaurant serving—wait for it—“cast-iron fried and wood-fired rotisserie chicken with wholesome handmade sides.” It’s “slow fast food.” (Wouldn’t it be fast slow food? I’ll leave that one for someone else like Jack Perkins.)
Next door to The Scratching Chicken, I mean Chicken Scratch, will be The Foundry. Sounds serious, right? Nope. The Foundry will be a bar offering simple drinks. (Drama! Do I sense a struggle between mixolgists v bartenders?) The drinks with be simple and strong. (I could say something about my ex-husband here but I’ll let it pass.) There will be beer—lots of drafts and bottles and microbrews plus “usual suspects.” Affordable! Live music! And, if they can swing it: the property will be able to “host food and merchandise trucks, drive-in movies, and other community themed events.”
The Foundry is scheduled in early January 2012 and Chicken Scratch “soon after.” (I still think they should have named it Petticoat Junction. Wouldn’t you eat chicken at the Shady Rest? Such a duh.)
Trending: “Scratch” in a restaurant name, fried chicken, and regular bartenders without pork pie hands and mutton chops.” Somebody get me a Realtor.
My Go-To Holiday Pot-Luck Party Recipe: The Astro-Weenie Christmas Tree
My Astro-Weenie Christmas Tree contribution to D Magazine's holiday party.Circa 2008.
Three years ago, I introduced you to Charles Phoenix, the “Ambassador of Americana.” More importantly, I introduced you to his “recipe” for the Astro-Weenie Christmas Tree. (I made several for the D Magazine holiday party in 2008. Co-workers still stalk me for my secret herbal ingredient.)
Well, thanks to SideDish, Phoenix’s career and has catapulted over hosting grade school field trips and roller skating parties to doing national TV spots with Martha Stewart and commenting on NPR. (Rawlins in drag?) I think it’s time to bring back the Astro-Weenie recipe. Remember, as they say in England, you can always make one suitable for vegetarians. Mind your head.
Restaurant Update: Off-Site Kitchen by Nick Badovinus
Off-Site Kitchen: These goodies will be available for consumption by "the end of this year."
Well folks, it has been a year since Nick Badovinus leased the former Danny’s Chicken spot at Wycliff and Irving Blvd. for Off-Site Kitchen, a mostly take-out spot featuring “light industrial food” inspired by “what line cooks eat.” Basically the menu is simple sandwiches, breakfast burritos, quality roasted meats by the pound.
Badovinus went silent for a long time. In September I dropped by Off-Site Kitchen to see WTF was up. Badovinus is a tough dude to find when he doesn’t want to be found. But there he was, deep in R&D, curing sausage, flipping burgers, trying out different meat combinations for sandwiches.
This morning, I called Badovinus for an update. As Badovinus talked about the opening date, menu, and concept, I enjoyed listening to him spin off on how the dynamic of opening this restaurant changed as it came to life. It’s almost trite to say that many entrepreneurs start with a grand design and find that once their plan goes from paper to brick and mortar, some details have to change. However, one thing I’ve learned over the years is this: those who allow the on-the-fly changes to overwhelm their original vision rarely succeed. Staying the course can be the difference between success and failure. And what Badovinus has already discovered about his little soon-to-open Off-Site Kitchen is unique and could prove to be a model for others.
Jump for it. (more…)
Eddie “Lucky” Campbell to Open The Chesterfield in Late 2011
Ed Bailey in happy meal days. Photo by Elizabeth Lavin.
Ed Bailey can’t do anything simple. The restaurateur once owned 64 McDonalds. He spent bazillions of dollars on several locations decorating the interiors with Ralph Lauren wall fabrics, gold-framed oil paintings, and Austrian crystal chandeliers. Today, he operates multiple locations of Bailey’s Prime Plus Steakhouses and Patrizio’s. And he’s backing local barman Eddie “Lucky” Campbell in The Chesterfield at 1404 Main St. in downtown Dallas.
You know, Chesterfield. Like the cigarettes. The cigabutts that make you look cool like Don Draper. Bailey and Campbell are going way retro with The Chesterfield. It’s “modeled after the barrooms of the early 1900’s considered the Golden Age of Cocktails.”
There is nothing subtle about The Chesterfield. Catch this: “Guests will order cocktails from an 11 chapter menu, modeled after the first American cocktail manuals, arranged by style of drink – sours, fizzes, smashes, juleps, etc. Mixed into these chapters, guests can also expect cocktails smoked-to-order, in addition to modern chapters with seasonal and house specialties called classics re-crafted. The Chesterfield’s bar will be one of the most technically engineered in Dallas. Each bar station will have a freezer, refrigerated drawer, access to illuminated ice blocks, bottled house-made mixers, and a chilled produce bar top display. They will also feature one of the most extensive ice programs in the south, including ice chipped from blocks, cubed, flaked, made from molds and flavored.”
I can dig the ice deal. I’m very picky about my ice. So look for the aptly named Lucky and his ice chipper soon. Oh, and small plates by Executive Chef Michael Ehlert imported from DBGB Kitchen & Bar in New York. And yes, this location was once to be the collaborative effort of Lucky and local mixologist Michael (Cedars Social) Martensen. But it looks like Martensen was kicked to the curb. That’s just my take. Nobody’s talking.
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.
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This Little Piggy Went Downtown
Oh yeah, it's for real.
We’re suckers for any press release that contains the following sentences:
It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.
Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.
If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.
you know you want more. jump for it… (more…)