In the spirit of supporting job growth in the United States, I bring you three foods you can eat this weekend that will stimulate gastric juices and the economy. (BTW, yesterday’s frenzy over the GCS overshadowed the fact that is was also National Licorice Day. Bummer for licorice, eh?) Today is National Peach Cobbler Day. I bet there isn’t a fresh peach in the northern hemisphere so you may have to celebrate Del-Monte style. Tomorrow is National Pecan Day! Dig that! And Sunday is National Glazed-Spiral Ham Day, not to be confused with National Baked Ham with Pineapple Day. You already missed that one.

I’m saving my calories for Eat Hot Chocolate Chip Cookies off George Clooney’s Belly Day! What day are you saving your calories for?

We had a guest present an iPhone coupon from FourSquare at our restaurant yesterday. The deal is “spend $5, get $5 off.” The problem is we never signed up for couponing or advertising or ANYTHING with this company. The guest was very upset when he left. He kept showing everyone the coupon on his phone. He took the $5 out of the waiters tip – and told the waiter he was doing it because he was so pissed off about the iPhone coupon. We took the $5 out of petty cash and made the waiter all good. I’ve since learned the deal is a “Support Small Businesses” program agreement between American Express and Foursquare. American Express will give you $5 off your Amex statement when you log in on Foursquare at these places. Fortunately, we’re on that list. Unfortunately, nobody every informed us of the promotion so we could prepare our employees. Any other restaurants out there having problems with this? Other customers? Thanks.

Chef Graham Dodds has pig--I mean big--plans for Central 214.

Former Bolsa chef Graham Dodds is the new executive chef at Central 214. He replaces Blythe Beck who left the fancy digs at the Hotel Palomar in late August. Dodds’ farm-to-table philosophy is a perfect fit for the direction management wants to steer the hotel’s restaurant. (Hah!) After his departure from Bolsa in mid-September, Dodds considered doing his own thing with an investor. “I loved being a part of the Oak Cliff community and watching it grow,” Dodds said in September. “But I have a five-year-old daughter and a mortgage to pay.” It looks like a steady gig with benefits turned out to be the better decision. He starts his reign on Monday.

Once he’s up and running, you can expect the buzzwords to roll: locally sourced ingredients, classic farm-to-table cooking, marathon-running chickens, artisanal baked-with-hypersensitive-heat breads, free-range bees with PhDs, penthouse-raised pork, unmolested meat, and “wholesome family” cheese with both parents, curds and whey. Sorry, I got carried away while waiting for a callback from Graham.

Ring, ring. H-h-hello? “Hi Nancy, it’s Graham. I am so excited,” Dodds says. “It’s a great fit. I’ve worked with a lot of people who have worked with this company [Kimpton Hotels] and everybody has great things to say about them.” Although nothing has been decided, there has been some talk of renaming the place and reworking the interior. [Although the name wasn't originally intended to represent farm-to-table, it kinda works with Dodds' cooking.]

“Graham, please don’t speak in press release,” I say. “I want to know what you are going to do with your bee hives? What floor will they be on?” [Dodds has made his own honey from his 20 hives for years.]

“Well my bees are way down this year,” Dodds says with a tear in his voice. “I’m down to 3 hives. I moved them to Eden Creek Farms and a neighbor did some crop dusting and I think it may have drifted over.”

“How in the hell are you going to make up for that loss?”

“Well, I plan to delve into nose-to-tail cooking,” Dodds said. “It’s something I’ve always wanted to explore.”

Fill in your own kicker here.

Due to increased requirements from the City of Dallas we have made a decision to cancel the Winter Food Truck Festival on Nov. 12th. It will be rescheduled.

I’ve reached out to Sigel’s to get the skinny on what those increased requirements are. You’ll know as soon as we do…

UPDATE: See George’s post above for the full deets. Go, George!

Hail the real Caesar! (photo by Mark M. Hancock/Dallas Morning News)

According to several attendees of Sunday’s XX Caesar Salad Competition, the charity event ended with a quite a bang. SideDish reporter Andrew Chalk was leaving the Westin Galleria tonight when he heard emcee Scott Murray yelling from the Senate floor stage. “At first I thought it was the live auction and somebody had just made a big buy,” Chalk said. “Then I realized he was shouting abuse at some guy in the audience.”

I contacted AIWF rep Freda Ballas. “We did have some people complain about him [Murray] using the f-word,” Ballas said. Both Ballas and Chalk tell the same tale. Murray was onstage pulling names from the raffle bowl and announcing winners. You buy a ticket and a number is called. Simple. Tonight, a nice little girl put her hand in the bowl and pulled out a ticket and handed it to Murray. Instead of announcing a number, Murray read out a name.

Some dude near the stage yelled something to the effect of “This is rigged,” and Murray went nuts. From various reports Murray say words to the effect of: “If somebody thinks I have control over the tickets I pulled, you can meet me outside right now and I’ll give you a check for $500.” Meanwhile, Del Frisco’s chef, David Holben, was busy packing up his knives. He won the competition.

Somewhere, both Julius Caesar and Caesar Cardini are smiling. Holben’s victorious salad was an extra-garlic-and-anchovy version of Cardini’s original. Murray battled like a gladiator.

This morning comes word that a new scam is making the rounds. This time, it’s switched to an email:

How are you doing today? This Mr. John Morgan speaking, I will like to place an order to go, can i speak with the owner about the order? My Mom birthday is coming up on the 20th of October and i will like to place an order for 150 grill chicken sandwich with salad individual pack for the 150 guest, It will be pick up by 3pm on the given date, So can i know the price per person and the total cost for the order plus tax. Can i have your full restaurant address and your name so i can forward to the carrier that will be coming for the pick up of the order once the food is ready by 3pm on the given date and i want you to promise me and assure me you going to prepaire (sic) the food nice and delicious.

If you get this email and fall for it, I have no sympathy for you. If you get one, let me know.

“The theme of the restaurant is based around elements: water, earth, iron and fire. Live music, theatrical lighting, fine wines and four courses of delicious food prepared in an open kitchen will make for a once in a life time experience.”

Live music? Oh, no! That song! I am sure this will be a lovely celebration. The Elements menu is below along with all the details you need to know.

ELEMENT MENU:

Water

Sous Vide Sea Scallops with Butternut Squash-Sage Brown Butter and Texas Muscat Syrup

Joseph Carr Chardonnay, Sonoma Coast 2009

Earth

Mushroom Soufflé, Hydroponic Watercress Salad and Truffle Essence

Buena Vista Pinot Noir, Carneros 2007

Iron

Iron Seared Filet Mignon, Lobster and Crabmeat Dynamite, Yukon Potato Cake

Elements by Artesa Cabernet Sauvignon, Napa/Sonoma 2007

Fire

Flaming Plantains with Latte Da Dairy Goats Milk Caramel Sauce

SEATINGS:       One seating time each night, Friday, October 27 and Saturday October 28, 2011

7:30 p.m.      Seating is limited to 104 people per night

RESERVATIONS:

Reservations are required.  $89 per person

For reservations please call Chamberlain’s Steak & Chop House at 972-934. 2467.

PARKING:         Complimentary valet parking at Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

ART & WINE STROLL:

During the stroll throughout the beautiful park, ticketed guests will sample Chef Chamberlain’s culinary offerings that are perfectly paired with fine wines.  For example:

         Artisan Cheese Fondue with local bakery breads complemented by Copperidge Merlot, California 2009

         Hummus, Herb Goats Cheese and crispy flat bread paired with a Helena Ranch Cabernet Sauvignon, California 2010

         Southwest Seafood Cocktail with Chipotle Cream accompanied by a Canyon Road Sauvignon Blanc, California 2010

         Roasted Pears, Smoked Bacon, Brie Cheese with Balsamic Syrup, Painters Bridge Chardonnay, California 2010

Artists include Addison resident and painter Karen Antos, ceramist Jo Clay, artist Gregg Frnka and others.  Entertainment will be provided by classical guitarist Eddie Healey, Tres Leches, a Latin instrumental Jazz group and the Dallas String Quartet.

WHEN:             October 27 and 28, 2011

7 p.m. – 11 p.m.

WHERE:           Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

Parking:  Free parking and shuttle at Spring Valley and Marsh.

TICKETS:          To sample the food and wines:  Tickets are $35 in advance and $45 at the door

A portion of sales will benefit Addison’s George H.W. Bush Elementary.

Available at:  http://vitruvianartandwinestroll.eventbrite.com/

There is no charge to simply stroll, enjoy the music and the art.

Anywhoo, I’m digging away and get off task. Oh, look! I find a permit pulled for a restaurant at 624 642 W. Davis. I’m not telling you the name of the LLC because Teresa Gubbins will be all over it like hot on fried bubblegum. I contacted several HIGH PROFILE restaurant people in The OC for info. Oh yes, they all know who and what it is, but none of them are talking. Okay, guys. I’ll remember that the next time you send me a press release about your new bartender or your fall brunch menu. Hah! Two can play this game. Grrr.

UPPITY DATE: This link from a adult beverage wholesaler.

I could rewrite the release for you here, but it reads best in its original format:

jump to read the release…

Sam’s Club and eight all-star executive chefs from across the U.S. have partnered to provide restaurant-quality, simply delicious mealtime solutions. Busy families and all on-the-go Americans will appreciate easy, creative chef-inspired solutions for breakfast, lunch snack and dinner at home as new recipes are unveiled every month from August through January, fashioned by the Sam’s Club Simply Delicious Chef Brigade partnership.
Starting in mid-August, visit SamsClub.com/Meals and the Sam’s Club Facebook Page to indulge in creative mealtime solutions from a member of the Sam’s Club Simply Delicious Chef Brigade. Gain access to recipes and ingredient shopping tips to add flavorful flare to weekday meals. The Chef Brigade will also provide simple tricks-of-the trade and cooking techniques to easily enhance the home cooking experience.
The star-studded roster of the Sam’s Club Simply Delicious Chef Brigade, who will showcase a variety of cuisines and cooking specialties, includes:
· Molly Hawks(Sacramento, CA)– As Executive Chef of Hawks, Molly Hawks is known for whipping up clean, classic American fare with a focus on fresh, local ingredients.

· Todd Clore (Las Vegas, NV)– Famous for his brunch and lauded for his seafood, executive chef Todd Clore excites the palates of diners at Todd’s Unique Dining.

· Dale Levitski (Chicago, IL)– Executive Chef Dale Levitski brings his Top Chef All Star skills and flavor-infused family favorites to the kitchen of his restaurant, Sprout.

· Jan Kelly (Milwaukee, WI)– Known for integrating fresh seasonal ingredients into her contemporary American cuisine, Executive Chef Jan Kelly inspires diners daily at her restaurant, Meritage.

· Casey Thompson (Dallas, TX)–TV star and Brownstone Executive Chef Casey Thompson incorporates fresh foods and simple twists to create flavorful dishes.

It just sort of drones on from there, but you get the picture.

I leave it to you to comment. Would you buy Casey Thomnpson dishes from Sam’s?

2. Groupon for tickets to see Stevie Nicks. I feel old.

Read on…In it, she writes:

In 1960, there were just over three billion people alive in the world; now there are close to seven billion. So the global population of humans has more than doubled in 50 years. But at the same time people around the world have demanded more and more meat. (Consumption of animal products tracks closely with income, and, in the long term, per capita income has risen hugely.) So what has that meant for global livestock populations? Massive, massive growth.

In 1961, there were 3.9 billion chickens on earth, just over one per person. Now there are 19 billion, according to UN data analyzed by the Economist. That’s three for every person alive. The next most populous livestock is cattle; there are 1.4 billion of them.

Wild animals, meanwhile, have not fared as well. Since 1960, the global population of wild animals have tumbled by a quarter.

Now, I’m no economist, but I do have some questions. Given the massive numbers of religious and social vegetarians around the world and the number of people for whom chicken (or any meat) is still a luxury, the numbers grow even more staggering. My husband and I consume some chicken, but not more than one per week. I’m guessing you could probably say the same.

So,

• Are the numbers supply-driven or, like best-seller lists, are they based on projections?
• What happens to all of the waste?
• How many of those chickens end up being consumed in the US versus other countries?

Your thoughts?