Articles about Celebrity Chefs
Eat This Now: Geoduck at Spoon Bar & Kitchen in Dallas
Sorry, I don’t have a picture of the gorgeous plate of geoduck served at Spoon Bar & Kitchen in Dallas. I only have this picture of me harvesting the wild beast near Puget Sound. Kidding aside, my first encounter with a geoduck clam was visual: Anthony Bourdain, when he was still hot, shot an episode of No Reservations, when it was hot, somewhere in the Northwest. I watched in horror as Tony and his crew stuck their heads deep in wet sand and pulled these ugly suckers out.
They certainly look different on a white Bernardaud china platter at Spoon. Chef John Tesar allows the ugly clam to shine with just a touch of chili oil and Himalayan sea salt. Truly delicious.
UPPITY DATE: Alan Russell sends a photo of Spoon’s crudo plate (geoduck front left).
Ticket Giveaway: A Pair of Tickets to Thursday’s Sip ‘N Savor with Chef Sharon Hage and Master Sommelier Barbara Werley
A nice, generous person sent me an email this morning, offering to give away a pair of tickets valued at $200. If you wish to attend the YW’s Sip ‘N Savor event on Thursday, February 28, from 6:30 to 8:30 p.m. with busybee chef Sharon Hage and wine-a**-kicker Barbara Werley, you should tell me why you deserve these tickets down in the comments below. These tickets are for a good cause (benefitting low-income women), the food and wine is bound to be mind-blowing, and there’s no way I’m giving this pair to just anybody. Sell me your story. I’ll email the winner of the best comment below tomorrow (Feb 27) at 4:00 p.m.
P.S. The nice person adds: “There will be a wine pull with some of Werley’s selection, and an auction item, too, for a private tour and tasting at Colgin Cellars “IX Estate” Winery, which is a private, state-of-the-art facility set on a mountaintop overlooking Lake Hennessey.”
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Restaurant Review: FT33 in Dallas Design District
(Clockwise from top left): FT33′s stark interior; red wattle nduja, hedgehog mushrooms, wild watercress, egg yolk, and tagliardi; smoked trout, frisee, celery root, caraway, and dill; smoked potatoes, maitake, chile kewpie mayo, and savory herbs. (Photography by Kevin Marple)
Matt McCallister likes to eat at Mission Chinese Food when he’s in New York City, and he once found a baby snake while foraging for spring onions. He runs 6 miles on a treadmill to take the edge off when he’s had a rough day. His wife, Iris, owns a small brownie-making concern. She is picky about the soaps she uses in her bathroom, and she got an awesome new computer for Christmas. I know these things about the McCallisters because I read Facebook and pay attention to Twitter.
I find it fascinating that so much of McCallister’s success—or, at the very least, his name recognition—has been generated through social media. Certainly his bio doesn’t suggest that he has done as much “gutter time” as other local talents. I’m not saying the man isn’t talented. But I do think he is the first prestigious Dallas chef to earn his celebrity status with food blogs and social media, before he opened his first restaurant. After just seven years in the business, he stands in the kitchen of the most talked-about restaurant in Dallas, FT33.
Have you been? Let us hear about it.
7 Comments »People We Love: Chef and Restaurateur Kenny Bowers
Kenny Bowers (photo by Kevin Hunter Marple)
The idea of wearing a suit everyday, making a ton of money, and exerting minimal energy sounds pretty appealing to most. Then there’s chef/restaurateur Kenny Bowers. He preferred to trade in that lifestyle for a chance to play with his food without judgment and a minivan with his face on the side.
Bowers is proving that stepping over the edge to do what you love combined with a little quirkiness creates a recipe for success. The native New Englander, who brought us Kenny’s Wood Fired Grill, Kenny’s Burger Joint, and Kenny’s Italian Kitchen, recently tacked on Kenny’s Smoke House to his empire. I met with him at the restaurant to pick his brain a little.
Jacie Scott: How did Kenny’s Smoke House come about?
Kenny Bowers: For the last 25 years, I did a lot of seafood. I did new American stuff at the Wood Grill and Italian. In New England and Boston, there’s no barbeque. So, when I came down here, I was fascinated with it because I didn’t know anything about it. I really became kind of obsessed with it.
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4 Comments »Tickets for Café Momentum at FT33 Go on Sale in Ten Minutes
On your mark, get set, click here.
UPDATE: I think they sold out in less than one minute.
Suds and Smoke Event Next Monday Benefits Foodways Texas
Chefs for Farmers. Farmers for Chefs. Farmers and Chefs for Craft Beer. Produce for Meat. Fiddlehead Fern Rescue…There certainly is a lot of love surrounding our food industry. Sometimes reading about the get-togethers and events taking place around town is like watching a Lunesta commercial: Everyone is smiling and butterflies are free.
If you haven’t joined the love-in, next Monday, February 25, provides perfect entry point. Suds and Smoke, a celebration of smoked food and craft beer, will take place at Deep Ellum Brewing Company. From 6-9PM, you can rub shoulders with the movers, shakers, smokers, and crafters of the business. Such as: Tim Byres from Smoke / Chicken Scratch, Terry Chandler from Fred’s Texas Cafe / Outlaw Chef Ought-Zero Wagon, Deep Ellum Brewing Company, Justin Fourton from Pecan Lodge, Brian Luscher from The Grape /Luscher’s Post Oak Red Hots, David Uygur from Lucia, and Central Market.
The evening benefits Foodways Texas, a non-profit organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other Texans who have made it their mission to preserve, promote, and celebrate the diverse food cultures of Texas.
Interview with Alex Stein, Villain of the Food Network’s Worst Cooks in America
photo provided by Alex Stein
For those of you who don’t remember Dallas native Alex Stein from ABC’s The Glass House, that’s probably a good thing. The villainous 24-year-old (now 26) was at the center of the show’s first-and-only-season’s drama – and he paid for it. Stein was kicked off the show in the second week and, according to him, even received death threats (which, weirdly, he takes as a compliment). Don’t worry, though. Stein is back with a vengeance in the Food Network’s Worst Cooks in America, and he wants people to know one thing: he’s here to entertain. The new season premieres on Sunday, February 17 at 8 p.m.
Christina Colavecchia: What motivated you to try out for Worst Cooks in America? Are you actually a horrible cook?
Alex Stein: I’m not a great cook. One time I was at Lake Cyprus Springs, literally 20 people, 10 girls, 10 guys and I was like, “Oh, I’ll cook the burgers.” Sure enough, I got every single girl sick. The only people that didn’t get sick were the ones that had the hotdogs, and you can’t really get sick from a hotdog.
The way the show works is someone has to nominate you. I made my roommate in L.A. some chicken wings. I literally just put them in a pan, I cooked them, and I got him deathly ill. We had to go to the urgent care clinic. So he nominated me and once [the producers] had me in there, I brought this video of those girls I got sick. [The producers] liked my personality and they said “Bam! We want you on the show.”
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3 Comments »The Taste, Episode 4 Recap: Daring Pairings
Ludo Lefebvre, Nigella Lawson, Anthony Bourdain, and Brian Malarkey (via popgoestheweek.com)
The remaining 14 contestants are told that this week’s challenge theme is wine pairing. “The only thing that can make food better is wine,” explains Nigella, and the contestants are introduced to the judges of the group taste test, Andre Mack, owner of Mouton Noir Wines and David Kinch, a Michelin star award-winning chef.
The chefs are given five secret ingredients each picked out by their mentors and are told they must create a dish that uses one of these ingredients. It has to pair well with the robust Argentinian wine, Alamos Malbec. Bourdain chooses 5 different types of meat for his team’s secret ingredients and tells his chefs to “Stay in Argentina” (not physically, I’m guessing) and warns, “If you don’t know anything about wine, you’re in trouble.”
Ludo, on the other hand, has more sound advice for his chefs, telling them, “I have no strategy. Just cook f*****g good food.” Ludo spends most of his time mentoring Sarah, who needs the most help, while two of his other chefs, Shawn and Gregg, go on to create a crusted lamb loin with mint and a smoked short rib.
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Eat, Drink, Bird: Bolsa Mercado Teams Up With Trinity River Audubon Center
Buzzy is a pine warbler. He lives in my yard.
Have you visited the Trinity River Audubon Center? If not, please make an attempt to visit this special facility. I’m biased because I’m an avid birder and I support the center in as many ways as possible. Today, Bolsa/Bolsa Mercado Owner, Chris “Pileated Woodpecker” Zielke announced their exclusive catering program with TRAC. The facility is a perfect place for special events such as weddings, corporate meetings, and charity events. Chef Jeff “Blue Heron” Harris will make anything from box lunches to multi-course formal dinners. Both businesses are focused on sustainability, organic practices, and commitment to community. Here’s a link to learn more.
5 Comments »Good 2 Go Gals Colleen O’Hare and Jeana Johnson Now Occupy Former York Street/Watel’s Building
Jeana Johnson and Colleen O’Hare. (Photography by Kevin Marple)
Teresa “Gubbshoe” Gubbins reports Colleen O”Hare and Jeana Johnson of Good 2 Go Tacos took over the former York Street space just days after Rene Peeters,who operated Bistro Watel’s in the space for nearly two years, closed the doors.
The couple has been searching for another space since they severed ties with Acme F& B last October. (Has anybody been there lately?) The tiny kitchen will feel like home to O’Hare, she worked alongside chef Sharon Hage for a couple of years.
According to TGubb, the duo won’t be doing fine dining or hot dogs.
3 Comments »Interview with Bobby Deen: From Mama’s Table to Mine
Like mother like son? Bobby Deen and his mama, Paula
If the novelty of your gym membership has worn off, you’ll be looking for new ways to keep up with your get-fit New Year’s resolution—as many of us are. Luckily for you, there’s plenty of small things you can do with your diet to make a difference without giving up the good stuff altogether. Son-of-a-superstar-chef and growing legend himself, Bobby Deen will be in Dallas tomorrow, February 8, to sign his new cookbook, From Mama’s Table to Mine, at Barnes and Noble (7700 W. Northwest Highway).
There’s definitely nothing about this book that screams diet, but if you take a look at most of the recipes, each one has been modified from one of his mother’s originals. Most of the dishes cut a couple hundred calories off each plate. I was lucky enough to talk to him about his book before he gets here.
Aimee Pass: What’s your trick to making healthy food taste good?
Bobby Deen: What I do is a lot of shuffling around. I find the major culprit in recipes—find what contains the most fat and calories—and find a way to cut it back, which is really simple, or replace it with fresh spices or with vegetables. Things that are flavorful, but not necessarily fattening.
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The Taste, Episode 3 Recap: Comfort Food
Ludo Lefebvre, Nigella Lawson, Anthony Bourdain, and Brian Malarkey (via popgoestheweek.com)
After two audition episodes, the four mentors (Ludo Lefebvre, Nigella Lawson, Anthony Bourdain and Brian Malarkey) are finally ready to compete after choosing four lucky chefs to be a part of their teams. The mentors are ready to lead them, guns a’ blazin’.
The show’s first competition, a group competition, pits each cheftestant against each other, but in a group. It’s confusing. Gabrielle Hamilton (of Blood, Bones, and Butter fame) is supposed to judge an individual spoon (a.k.a. dish) made by an individual chef that is chosen by the members of their team. What really happens is this: the “mentors” (and believe me, this term is used loosely) yell, scream, kick, and push their chefs into choosing the dish the mentor believes is the best. The result: chefs that don’t like/respect their teams’ decision.
Here’s an example. As time ticks down, Ludo absolutely panics and shoves Sarah’s mac n’ cheese to the front of the table for the half-naked waitress to deliver to Gabrielle. As Gabrielle tastes and critiques the teams’ spoon, Ludo is upset at his choice and wishes he had gone with Shawn. Gabrielle hates the mac ‘n’ cheese.
It pays to be kind, though. Nigella, who decided to lead her team instead of bully them, wins. Her chef, Lauren, creates a delicious chicken stew that wowed Gabrielle, mostly due to Nigella’s help with the deep-fried chicken skin garnish. Lauren (the show’s youngest contestant) wins immunity and the help of Gabrielle on her team for the looming individual challenge.
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3 Comments »Foodie Couture’s Uno Immanivong is competing on ABC’s The Taste and Opening a Restaurant in Trinity Groves
Anthony Bourdain and Uno Immanivong (via Foodie Couture’s Facebook page)
It’s been awhile since we’ve heard anything about Uno Immanivong, the Dallas woman who owns the boutique food company, Foodie Couture. I asked Nancy if she knew her, and Nancy goes, “Sounds familiar… Mico Rodriguez?” Yep, apparently the two worked on a restaurant concept together back in 2010. It was going to be called Pinky Chan – China Town. Immanivong and Rodriguez created this elaborate backstory about Pinky Chan, an Asian concubine who loved sewing and Parisian life, for the restaurant. (I refrain to comment on this. Must. Bite. Lip.)
Since then, Immanivong told me she’s been pretty busy. She’s been trying out for reality shows. None of them worked out until… ta da! The Taste happened. The Taste on ABC is a ripoff of NBC’s The Singoff The Voice, except they cook instead of sing, and there’s Anthony Bourdain instead of Cee Lo. The “Auditions Part 2″ aired on Jan. 29, and whaddyaknow, Immanivong was chosen to be on AB’s team because of her lap gai with minced gizzards. ”I have to come in first place because the name says it all: Uno,” says the single mother of an eight-year-old girl. ”I would say I’m a home cook almost on the border of a professional chef.”
In the meantime, while we wait to see whether she wins and lives up to her name, Immanivong is also getting ready to open her first restaurant at Trinity Groves. It should be open by May. She and her partner, Adrian Berdin, are planning to do Asian-Latino food. “It’s an eclectic mix of both of our styles, smaller proportions, it’s about sharing family meals, and we’re going to focus on cocktails.” Those are all the details she’s releasing for now (besides the fact that it’s basically going to be the Americanized version of Asian street food). Think: “lemongrass and fermented fish and all those great things and making it palatable,” says Immanivong.
The restaurant will also be called Chino. I wasn’t sure if Immanivong was naming her first restaurant after pants or the Spanish word for “Chinese.” Either one would’ve been a little… odd. ”Chino means Latin China Town,” she told me. Interesting definition of Chino, but let’s focus on the more important things: Asian street food is making its way to Trinity Groves. And if you’re dying to try some of Immanivong’s food, you can attend her Chino preview/pop up event on February 9 for $80: http://cravechino.eventbrite.com/
7 Comments »Chef Sharon Hage and Master Sommelier Barbara Werley Pair Up for Sip ‘N Savor on February 28
What’s Sharon Hage not doing these days? Two days ago, I posted about Hage working on the menu for The Rustic, a restaurant opening in Uptown this spring. Whatever pool of dazzling, immortal water she’s drinking, I’d like to have some, too. Now my inbox tells me that she and Barbara Werley, both powerful women in the restaurant business, are donating their efforts to YW’s Sip ‘N Savor event benefitting low-income women. That’s pretty darn awesome.
Press release time! Yay!
2 Comments »Dallas, TX (Jan. 23, 2013) – Food and wine femmes chef Sharon Hage and Master Sommelier Barbara Werley are pairing up February 28, 6:30-8:30 p.m. at the 2nd annual Sip ‘n Savor event benefiting YW (YWCA of Metropolitan Dallas). Guests will be treated to Hage’s farm-to-fork creations paired with red, white, bubbly and dessert wines hand-selected by Barbara Werley. Both women will be on-hand during the event to meet guests and chat one-on-one about the unique wine and food pairings. The limited-space event will be held at the University Park home of Angela Fontana and Andre Szuwalski.
Werley is one of only 17 female master sommeliers in North America and one of only 190 worldwide. She currently manages more than 33,000 bottles of wine at Pappas Bros. Steakhouse. Hage is lauded for her farm-to-fork-focused cuisine she introduced at her former York St. restaurant. These days she is sharing her food philosophy with other chefs and restaurateurs through her new consulting and menu development company.
“Sip ‘n Savor is a major fundraiser for YW and advances our efforts to help low income women change their lives as they move out of poverty,” says YW CEO Jennifer Ware. “It is a huge honor that these two immensely successful women, Sharon Hage and Barbara Werley, are donating their time, talent and treasure to benefit other women working hard to get themselves and their families out of poverty.”
Space is limited to 125 guests. Tickets are $120 per person or $200 per couple, and are now on sale at http://www.ywcadallas.org/wine/wine-donation.asp. Those who can not attend but still want to support YW can make a donation on that same web page: http://www.ywcadallas.org/wine/wine-donation.asp
Sponsorship support from Central Market and Stacy’s, event ticket sales, and proceeds from the $20 cork pull held during the event will benefit YW.
My Five Cents: Scenes From Exhibition Kitchens
All the world’s a stage.
Dear Restaurateur,
If you design your kitchen so customers can watch your chef do their thing you’d better be sure they are on their best behavior at all times. Here are just a few incidents I have witnessed in the last month.
Busboy in u-shaped bar with customers all around him takes a plastic ice tea glass and fills it with ice and about four fingers of bourbon. He tops it off with Coke. He then walks through the upscale dining room to the open kitchen and hands it to the chef who takes a healthy swig. During dinner service.
I’m waiting in a short line for the ladies room which is located basically inside a restaurant’s very busy kitchen. The dude standing over the grill making fajitas (whoops!) wipes his sweaty brow with his forearm first and then a towel which he slings over his shoulder. He removes the meat, wipes the stainless steel table with same cloth, tosses meat down, and begins to chop with glove-less hands.
It’s a slow night in a restaurant on Cedar Springs. The entire kitchen staff is standing around a various little groups and chatting. One chef is eating a sandwich. One male cook has his arm wrapped around another male cook’s waist. When an order arrives, they break apart but not before one plants a big fat kiss on the other.
I could go on. And I’m sure some readers will chime in with other tales. I hope you listen and remind your staff to remember they are performing in front of a live audience.
Thanks,
Nancy
6 Comments »Village Marquee – Texas Bar & Grill Signs New Chef: Andre Natera
Chef Andre Natera. (Photography by Danny Fulgencio)
We all knew it would take some big clogs to fill in the void created when Tre Wilcox resigned from his duties at the Village Marquee Texas Bar & Grill. Owner Mark Hearl has done a fine job filling them. He just hired former Pyramid execuchef Andre Natera. Hearl says Natera will start on February 1 and will be implementing his style of modern Texas cuisine. It looks like Natera will be cooking downstairs in the cozy restaurant while Hearl creates a new concept for the space upstairs. Good news from the most expensive restaurant real estate in Dallas.
My Five Cents: Tiffany Derry Resigns From Private Social to Make More Money
Tiffany Derry packs her scallops.(Photography by Kevin Marple)
Yesterday executive chef Tiffany Derry told Leslie Brenner her time at Private Social has “been great,” but she has “some goals and dreams [she] wants to pursue.”Derry goes on to say she “ doesn’t believe in being 20 different places; I like to do things well.”
Does anyone see a trend here? Our local chefs who appeared on Bravo’s Top Chef don’t seem to stay in a restaurant with their name on the marquee (sorry) too long. It makes me wonder what kind of stipulations and requirements the producers of Top Chef put on contestants. Tre Wilcox lasted a year at Marquee. Casey Thompson? Maybe that long at Brownstone. Now Tiffany.
Here’s my take. I think chefs who appear on Top Chef get a lot of endorsement offers from all kinds of companies. Like athletes who excel, chefs get offers to represent cookware, food vendors, and private chef events. And consulting gigs. Which pay a lot of money. Sharon Hage closed York St. and (probably) makes more money now on consulting gigs. Her name on the menu of a bowling alley heightens the image. And she doesn’t have to sling hot pans until midnight. And she wasn’t even on national TV.
I spoke with Wilcox after he stepped down from his high-profile gig at Marquee, and he didn’t confirm my theory, but it was easy to tell from listening to him: Working in a high-profile restaurant is hard work. Marquee was open breakfast, lunch, dinner, and Sunday brunch. Tre can make more money in less time working out of his house. So can Tiffany. And lord knows Casey has worked herself into a comfy gig. (Last week she tweeted: “Just watching #TopChef anymore gives me an ulcer. Way to many fed lines and bickering. Sigh. I may be done.”
Bravo is tight lipped about how long a contestant must make appearances in the show’s name after they’ve shipped their knives home. After appearing on Next Food Network Star, Lisa Garza wasn’t “allowed” to pursue just any dream, for a certain time period, that dream had to be approved. Blythe Beck appeared on her own show on Oxygen and returned home to mark time at Central 214 until she could go. What is she doing? Private cheffing and consulting.
It’s just a thought. A new opportunity for chefs that wasn’t there for young chefs a few years ago. Your thoughts?
15 Comments »Tim Byres’ New Cookbook, Smoke, Releases in April 2013
photo via Smoke Restaurant’s Facebook page
My hats off to you, Tim Byres. Your restaurants are doing well, you just married a lovely lady, and now you have a cookbook called “Smoke” coming out in April. Oh, and let’s not forget about that little Food and Wine Magazine’s Best New Chef award last March. Yeah, you know what I’m talking about.
I remember reading Mike Hiller’s interview with you about your upcoming cookbook long, long ago. Remember this?
“I’ve been working on this cookbook since last year,” Byres told [Hiller]. “I want to demystify things people think they can’t do themselves, like canning, pickling, jarring, preserving, and cooking from scratch. Then I’ll also show you where it’s okay to take a short-cut when you’re cooking from scratch.” For example, Byres says he’ll include a recipe for a spice rub that mimics the smokey accents of a wood fire, “in case someone doesn’t have the time to cook over a fire.”
“A main focus will be wood-fired cooking and making from-scratch dishes with American roots. But this is definitely not going to be a barbecue book,” Byres insists. “That’s not what Smoke is about.”
Additionally, look for chapters on recreating a backyard garden. Says Byres: “I’ve learned so much from our garden (at Smoke) that I have a lot to say about how to do it right and ways it can go wrong.” - EscapeHatchDallas.com
Anyhoo, I’m very excited about the April release. Your Facebook told me I can get one at Smoke Restaurant or at my local bookseller, so that’s where I’ll be once this dreary weather goes away.
Tim Byres’ New Cookbook, Smoke, Releases in April 2013
photo via Smoke Restaurant’s Facebook page
My hats off to you, Tim Byres. Your restaurants are doing well, you just married a lovely lady, and now you have a cookbook called “Smoke” coming out in April. Oh, and let’s not forget about that little Food and Wine Magazine’s Best New Chef award last March. Yeah, you know what I’m talking about.
I remember reading Mike Hiller’s interview with you about your upcoming cookbook long, long ago. Remember this?
“I’ve been working on this cookbook since last year,” Byres told [Hiller]. “I want to demystify things people think they can’t do themselves, like canning, pickling, jarring, preserving, and cooking from scratch. Then I’ll also show you where it’s okay to take a short-cut when you’re cooking from scratch.” For example, Byres says he’ll include a recipe for a spice rub that mimics the smokey accents of a wood fire, “in case someone doesn’t have the time to cook over a fire.”
“A main focus will be wood-fired cooking and making from-scratch dishes with American roots. But this is definitely not going to be a barbecue book,” Byres insists. “That’s not what Smoke is about.”
Additionally, look for chapters on recreating a backyard garden. Says Byres: “I’ve learned so much from our garden (at Smoke) that I have a lot to say about how to do it right and ways it can go wrong.” - EscapeHatchDallas.com
Anyhoo, I’m very excited about the April release. Your Facebook told me I can get one at Smoke Restaurant or at my local bookseller, so that’s where I’ll be once this dreary weather goes away.
Chef Tre Wilcox Resigns From Village Marquee Texas Grill & Bar
Tre is moving his muscles home.. (Photography by Desiree Espada)
Chef Tre Wilcox has resigned from his post as executive chef at the Village Marquee Texas Grill & Bar in Highland Park Village. His last day is officially January 25, 2013, however he plans to stay on for “a while” to smooth the transition for the next chef.
“I really need to take a break and I’ve made a personal lifestyle change,” Wilcox said. “I have an 11-year old daughter and she is going through her tweens and chef’s hours don’t allow me the time to be with my own flesh and blood.”
Wilcox plans to go back to personal cheffing, a gig he enjoyed for two years after he left his post at Abacus in January, 2008. “I am doing cooking classes from my house, “Wilcox said. “And I enjoy cooking for people in their homes. It puts me in touch with cool people and I develop close personal relationships. If I get back into the business, I know they will come and visit me.”
Wilcox admits making the change from a high-profile chef to a personal chef was difficult. “They have been really good to me here,” Wilcox said. “It’s been a great two years for me.”
The first thing he plans to do is to take his daughter out to dinner. Many dinners. “You can tell restaurants in Dallas to expect to see me and my daughter out on dates.”
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