Grilled cheese and short rib sandwiches with pickled caramelized onions and arugula (photo from Bon Appetit)

If you were once a poor college student (like me) studying abroad in Russia and you didn’t know how to cook yet, dinner becomes the sorriest meal of the day. Monday is plain bread. Tuesday is toasted bread with raspberry jam and butter or nutella. Wednesday through Friday: more bread. Saturday, you get creative and add a slice of cheese. Sunday, though, is when you really get fancy and treat yourself to the holy grail of homemade dinners on that sad thing you call a stove. You make a grilled cheese sandwich.

Because grilled cheese sandwiches helped me survive cold White Nights, drunk Russians pounding on my door, and the lack of a working heater, I have a special place in my heart for this simple sandwich. In honor of National Grilled Cheese Sandwich Day, I thought I’d take you through a photo tour of the top three grilled cheese sandwiches I either consumed, ogled, or dreamed about in the past year.

Jump if you eat cheese.

Fried grilled cheese from the Texas State Fair (photo by Carol Shih)

1. The fried grilled cheese sandwich from the Texas State Fair - I’m a late bloomer. For the first time in my life, I tried a fried grilled cheese at the 2011 State Fair, and the entire thing made my heart go ba-dum ba-dum. The bread was fried in a crispy, but not-too-crunchy manner, encasing sun-colored cheese that melts onto your tongue. Best of all, it was served with a little side of watery tomato soup that made it all go down easy. A little bit too easy.

Grilled cheese sandwich with avocado, mozz, and spinach (photo by Carol Shih)

2. Fried Avocado and Mozz Sandwich – I started a sandwich blog in late November that I’m too ashamed to link here. I attempted, for 100 days straight, to make a different sandwich each day and take photographic evidence. Some of them turned out so terrible, I wouldn’t even dare offer my pitiful creations to a starving person in Sierra Leone. Others, like this one, I’d make again. This grilled cheese with avocado, spinach, and mozz was inspired by my State Fair experience and took a little over five minutes to fry. I set my skillet on high, poured down the veggie oil, and got right to work. Four bites was about all I could take before my arteries begged me to stop, please stop. I done fried that baby good.

Grilled Cheesus (by Rob Corso and Meg Sheehan)

3. Grilled Cheesus – I haven’t actually consumed this sandwich yet, but ever since I watched that episode of Glee where Finn has a glory-hallelujah moment and sees Jesus on his grilled cheese sandwich, I haven’t been able to stop daydreaming about eating Jesus’ face on top of my bread. Is this considered blasphemous? A sin? Well, whatever. I finally Googled “Grilled Cheesus” and found an entrepreneurial couple from Brooklyn who decided to actually make a machine that allows my dreams to come true. I’m…amazed.

If you’re also in the mood to celebrate, here are 40 grilled cheese sandwich recipes for you to try at home.

Ruthie's Grilled Cheese Sandwich

Robin Skinner from Ruthie’s Rolling Cafe alerted me to the fact that today is National Grilled Cheese Sandwich Day.  According to a website called Punchbowl.com, it’s also National Grilled Cheese Sandwich Month. So technically, you have 18 days left to eat a grilled cheese sandwich in a celebratory fashion. Ruthie’s isn’t your only option.  In Dallas, you’ve got Highland Park Pharmacy. Lucky’s, and The Porch on Henderson as sit-down restaurant options. Norma’s Cafe is also offering a free grilled cheese to dine-in customers who visit either of its two locations, and a portion of the day’s sales will be donated to the American Red Cross North Texas Region to help with the tornado damage. Lee’s Grilled Cheese rolls in Fort Worth.

Ruthie’s will be at the Flagpole at SMU for lunch today and at Celebrate Uptown for dinner.  Lee’s Grilled Cheese will be closed today, but open at the Fort Worth Food Truck Park for Friday and Saturday lunch and dinner.

Where are you getting your grilled cheese sandwich fix today?

48-Hr Cracked Pepper Brisket Sandwich at Off-Site Kitchen

Few restaurants have received as much pre-opening buzz as Nick Badovinus‘ highly anticipated Off-Site Kitchen.  As a fan of his work at the Neighborhood Services ventures, I’m not ashamed to admit that I was as giddy as a school girl every time a shred of news regarding its opening surfaced. Naturally, when Off-Site Kitchen did open, 98% of the blogosphere rushed to see what kind of magic Badovinus and crew had been brewing up for all those months, and appropriately, nearly every food writer got right to work gushing about it all over the internet. And honestly, it deserved every bit of praise that has been thrown at it.

Now that some of the early chatter has started to simmer down a bit, it seems only appropriate to express my love for the humble, working-man’s menu at Off-Site Kitchen, particularly through praise of one of my favorite items on the menu board, the 48-hr cracked pepper brisket sandwich. It took a few visits to be able to mentally pry myself away from their excessively delicious burgers, but when I was finally able to take the plunge into non-burger territory, my efforts were so handsomely rewarded, I no longer fear to stray.

The brisket sandwich’s core is, of course, a bed of tender, fatty brisket, slow cooked for 48 hours, dripping seductively with rendered fat and meat juice, and flavored subtly with spicy cracked pepper. The chopped beef is stuffed inside a soft white roll, along with melted Swiss cheese and caramelized onions. Shredded lettuce, tomato and a cherry pepper mayo provide the finishing touches on this exquisitely constructed sandwich.  The cheese envelops the hot beef and onions, providing a creamy richness to the salty brisket. The tomato and cherry pepper mayo provide a surprisingly tangy sweetness that counters the cheese and beef perfectly. While eating one, it takes everything I have not to run away and hide in some remote cave, gently cradling this sandwich in my arms, rocking back and forth, calling it “my precious.” It’s magical.

Double Burger with Cheese and Bacon at Off-Site Kitchen

If you haven’t visited Off-Site Kitchen yet, what the %&$# are you waiting for? It’s humble, understated location and surrounding industrial sprawl only emphasize that Badovinus has truly created a diamond in the rough. It is also telling, and speaks to Nick’s character and concern for his restaurant’s success, that every time I have eaten at OSK, Nick, himself, is in the kitchen, slinging burgers and dropping fries (which, by the way, are my favorite fries in the city) into hot oil with the rest of the crew.  He knows how to cook for the working man, because the dude IS one. My hat’s off to you, sir, and all of your fine crew.

The best fries in Dallas? In my opinion, yes.

]]> http://sidedish.dmagazine.com/2012/04/11/eat-this-now-48-hr-cracked-pepper-brisket-sandwich-at-off-site-kitchen-in-dallas/feed/ 5 http://sidedish.dmagazine.com/2012/04/02/report-from-2012-savor-dallas-top-ten-dishes-served-at-international-grand-tasting/ http://sidedish.dmagazine.com/2012/04/02/report-from-2012-savor-dallas-top-ten-dishes-served-at-international-grand-tasting/#comments Mon, 02 Apr 2012 14:24:13 +0000 Daniel Walker http://sidedish.dmagazine.com/?p=38707

Mint chicken salad from The Mint. (Photography by Elizabeth Lavin)

The popular International Grand Tasting at Savor Dallas 2012 took place on Saturday night at Irving Convention Center in Las Colinas. Organizers noted the move from Dallas to Irving was to make it easier for the residents of Fort Worth to attend.  Any worry that the change in venue would deter event patrons was quickly dispelled once the doors  swung open.  The place was packed, people shuffled around tightly, filling the venue as guests got the opportunity to hob-nob and rub elbows with some of the finest chefs in DFW.  The food and drink were, of course, spectacular as chefs were well prepared to excite and surprise their guests this year.

While nearly every dish our small group sampled was delightful, we thought we would pay homage to some of the most exciting and delicious dishes presented this year.  So here are (in no particular order) our picks of the Top 10 Best Bites of the 2012 Savor Dallas International Grand Tasting…

Gazpacho from Dee Lincoln' Bubble Bar. (Photography by Elizabeth Lavin)

1. Kelly Hightower/Wild Salsa: Shrimp albondigas (spicy shrimp meatball) with ground pumpkin seed and onion, topped with cilantro and contija cheese.  Definitely the spiciest dish of the night, but perhaps, my personal favorite.

2. Juliard Ishizuka/ Dee Lincoln’s: Tomato gazpacho with goat cheese, watermelon, cured chorizo, and micro arugala.  Fine use of spice, temperature, and citrus, all together refreshing and unique.

3. Nick Amoriello/Meddlesome Moth: Shrimp and grits with pepperjack, jalapeno country gravy, and “tons of cream, tons of butter.” Hard to go wrong there.

The spicy star of The Meddlesome Moth's shrimp and grits.(Photography by Elizabeth Lavin)

4. Cesar Gallegos/Bolla: Smoked scallop crudo with avocado mousse, candied pepitas, jicama hot sticks, and a shot of Patron tequila. Bold flavors, unique presentation. I hope we get to see a lot more “hot sticks” in the future.

Brisket Tacos from Neighborhood Services.(Photography by Elizabeth Lavin)

5. Jeff Bekavac/ Neighborhood Services: Street tacos of smoky, sweet barbecue brisket with a blue cheese coleslaw.

The Whiskey Cake.(Photography by Elizabeth Lavin)

6. TJ Lengnick/Whiskey Cake: The Whiskey Cake, no one will question Chef Lengnick’s decision to bring the restaurant’s signature dessert to the party, nor do I think anyone will question its inclusion on this list. This thing is blissful.

7. Nicky Phinyawatana/The Mint: Minced chicken salad with lime, cilantro, mint, red pepper, served on baby endive and bok choy.

8. Pat Robertson/Five Sixty: Kobe beef tataki with asparagus salad, jalapeno ponzu, cilantro and fried garlic.

9. Kay Agnew/Margaux’s Bridge Bistro: Duck and andouille sausage gumbo.

10. Eric Brandt/Bisto 31: Escargot and pork belly with parsley pesto, walnut, and creamy polenta.

Goat Cheese and Sweet Onion Jam from JJ&B.(Photography by Elizabeth Lavin)

Recognition should also be given to the always brilliant Scardello Cheese with their lovely offerings of royal cheddar, landaff, and bleu debasque; JJ&B (Jellies, Jams and Butters) for their splendid sweet onion jam; and Kaurina’s original “kulfi” or Indian ice cream bars in mango, cardamom cream, and pistachio almond. Seriously, people were freaking out about this ice cream, myself included, which can be ordered here from artizone.com.

Rich Rogers, cheesemonger and Michael Flynn, sommelier

I used to think that wine and cheese went together because cheese ameliorated some of the deficiencies in wine. It turns out I was wrong. This weekend, two experts in cheese and wine pairing presented a fascinating seminar, “The Perfect Pairing of Wine and Cheese,” to raise funds for the American Institute of Wine and Food. The event took place Saturday afternoon at the Rosewood Mansion on Turtle Creek. The cheese guy was Rich Rogers. He and his wife founded Scardello Artisan Cheese in Dallas three and a half years ago. The wine guy was Michael Flynn, wine and beverage director of Rosewood Mansion on Turtle Creek. He also contributed to the 2011 book A Food Lover’s Guide To Wine. So these guys have a lot of experience to contribute to this subject. And I learned more than I possibly thought I could.

Jump for the pairings.

Each participant received a plate of six cheeses. As Rogers went through each one, Flynn presented the wine he’d selected as a good match for the cheese and explained how he chose the wine.

Cana de Cabra

ONE____________________________________________________

THE CHEESE: Cana de Cabra, a Spanish goat cheese. Rogers notes described it as creamy with mild acidic and earthy notes.

THE WINE: 2010 Château de Sancerre. A sauvignon Blanc from the Sancerre region of the Loire River Valley in France.

THE RATIONALE: Acid in the cheese matches the acid in the wine.

MY TAKE: Excellent match.

TWO_________________________________________________________

St. Pat

THE CHEESE: Cowgirl Creamery ‘St. Pat’. A California cow’s milk cheese. Roger notes said ”These rounds are made with whole organic milk and are wrapped with stinging nettle leaves commemorating the arrival of spring in Marin County.”

THE WINE: 2011 Cape Mentelle, Sauvignon Blanc/Semillon Blend Margaret River. The Western Australia blend is New Zealand Sauvignon Blanc light in construction. Some herbaciousness but not as much as in the New Zealand wines. Fruity notes of lemons and some tropical fruit.

THE RATIONALE: Lemon flavors in the wine match the flavors in the cheese.

MY TAKE: This cheese was so mild that the wine dominated. Not sure if any wine would go well with this cheese. It may be best on its own.

THREE___________________________________________________________

Capricious

THE CHEESE: Achadinha Cheese Co., ‘Capricious’. A California goat cheese. Rogers’ notes said  “A truly unique artisan cheese made with attention to detail and naturally aged in the fresh Pacific Ocean air. Slight pungency and carmelly notes.”

THE WINE: 2008 Newton Unfiltered Chardonnay, Napa. A big oaky, tropical fruit Chardonnay made with finesse in the California style.

THE RATIONALE: Big cheese, big wine.

MY TAKE: Excellent match.

FOUR_________________________________________________________

Pagliarino

THE CHEESE Pagliarino. A raw sheep’s milk cheese from Italy. Rogers note said “A sheep’s milk cheese aged six months with a white to pale yellow interior. Its mild in flavor, but with great depth and magnificently long finish.”

THE WINE: 2007 Cloudy Bay Pinot Noir, Marlborough, new Zealand.

THE RATIONALE: The mild cheese works with a red wine that is not overly tannic.

MY TAKE: Excellent match.

FIVE_____________________________________________________________

Cabot Clothbound

THE CHEESE: Cabot Clothbound. An artisanal cheddar from the Cabot Creamery in Vermont. Do not confuse this cheese with their more commercial offerings. It is made in a separate facility in order that the yeasts do not interact. Rogers’ notes said “The aroma is pleasant and fresh on the tongue. The cheese is moist, creamy, and mellow with flavors of nuts, fruits, butter and caramel.”

THE WINE: 2007 Newton Unfiltered Merlot, Napa.

THE RATIONALE: Big cheddar can ameliorate the tannins in this astringent wine. The fat absorbs the tannin and the salt in the cheese anesthetizes the tongue to its effects.

MY TAKE: Excellent match.

SIX_______________________________________________________________

Mahon Reserva

THE CHEESE: Mahon Reserva. A Spanish raw cow’s milk cheese. Rogers’ notes: “Mahon is simultaneously sweet, nutty, sharp and buttery with a light golden paste and a fiery orange rind.

THE WINE: 2009 Numanthia ‘Termes’. A Tempranillo from the Toro region of Spain.

THE RATIONALE: The wine has the fruit to stand up to the sharpness in the cheese.

MY TAKE: Excellent match.

This was a very informative class and these two presenters should consider doing it again.

Do you know anywhere in Dallas that makes a good Philly cheesesteak? Gandolfo’s uses cream cheese, so I couldn’t even bring myself to try it, and the people who suggest Texadelphia have no idea what a Philly cheesesteak is supposed to be. Thanks!

A real Philly cheesesteak? The last two I ate in Philly (Max’s and Gino’s) were made with Cheese Whiz.

Last year, we reported on the invasion of the New York City cheese shop, Murray’s Cheese, to the great state of Texas.  Perhaps some brushed it aside, after all, Murray’s decided to set up shop in the inconspicuous deli sections of Krogers across Dallas.  Indeed, many people have likely passed by their cheese stands many times while shopping, assuming they were no more important than the stale donuts and Boar’s Head deli meat in their near vicinity.  However, take it from me, this is one kiosk you do not want to miss.  Quality cheeses flood the few tables and displays they maintain, alongside cured meats, crackers, dips, olives, jams, antipasto, dried fruit and nuts.

I am a complete sucker for the little old ladies dishing out their free samples, but never before has a woman in a hair net rocked my world as much as the day I was first taunted to try Murray’s Smoked Gouda Dip.  It has found a permanent place in our grocery basket for the last few months, indeed there has probably not been a trip to the store in which it didn’t return home with us.

An assortment of goods from Murray's

It’s a simple concoction and may not be the most beautiful thing you’ve ever eaten, but it packs a punch of smoky, salty flavor.  The aged gouda is smoked and shred, mixed with mayo and chopped red onion.  It’s not going to take the place of your favorite breath mint anytime soon, but I’m sure you’ll be more than content to grab a carton of dip, a package of thin, crispy crackers and spend the entire night on you couch with no one else besides your TV and a cold Diet Coke.  Plus, I doubt you’ll want to share anyways.

Big Cheeses: Evan Grant, Jay Jerrier, Eric Nadel.

Tuesday night, pizza lover and baseball writer, Evan Grant, and pizza maker and baseball lover, Jay Jerrier held the finals of the “Name a Pizza for Mike Napoli” contest at Cane Rosso. Four of the five finalists showed up to sample their until-then-never-tasted pizza recipes. Jerrier went to great lengths to make the pies. “We don’t make an Alfredo sauce, so I had to create one for Jason Joseph’s “Angel Tears” entry,” Jerrier said.

I slinked in at the end of the evening to try the pies and I’ve got to hand it to all who were picked in the finals. It was a tough decision. My favorite was Doug Fusella’s “The Cane Rosso Napoli Experience” with Jimmy’s sausage, meatballs, sopressata, spinach, and jalapenos. But Grant and Jerrier picked Joseph’s “Angel Tears,” a pie of Italian sausage, salami, sweet onion, jalapenos, roasted garlic, spinach, Roma tomatoes, and mozzarella dusted with Romano. Jump for all of the recipes and the rationale behind the ingredients below. AND PHOTOS!

Winner Jason Joseph and finalist Doug Fusella. Photo by Jason Acton.

Angel Tears

WINNER!!! Created by: Jason Joseph

Alfredo Sauce (It’s the best sauce.)
Italian Sausage (Hmmm)
Salami (For a Nappy Grand Salami)
Sweet Onion (For the sweet sweet tears of the Angels)
Jalapenos (For the Texas heat)
Roasted Garlic (To ward off injury)
Spinach (For a Napoli power up)
Roma tomatoes
Mozzarella
Dusted with Romano

Angel Tears (left) and Take it Like a Napoli Pie (right) pictured with Eric Nadel.

Take It Like a Napoli Pie

Created by: Camille Broadway

A savory pizza in honor of Napoli’s post-season plate collisions with Sean Rodriguez and Miguel Cabrera.

Tomato Sauce (for Napoli’s willingness to get crushed in the line of duty)
Hot Soppresata, Prosciutto Cotto and Jimmy’s Hot Sausage (three meats representing the collision of three substantive men. The ham is also a nod to the Cuban sandwich in South Florida where Rodriguez/Napoli grew up and to Tampa where the first collision occurred and where Italian salami often gets added to Cuban sandwiches.)
Olives – a light sprinkling (representing that plug of tobacco that Napoli is still looking for after the Tampa collision)
Mozzarella di Bufala (a water buffalo cheese because I’m pretty sure Cabrera is the size of a small water buffalo)

The Cane Rosso Napoli Experience

Created by: Doug Fusella

Gotta be meaty, Nap’s a big boy

Jimmy’s sausage (for the Nap-Nap, um, Winner)
Sliced Meatballs (he is a catcher, has to have …)
Hot Sopressata (that stuff rocks, and Italians need spice)
Spinach (for the strength of the Nap)
Sliced Jalapenos (this is Texas, gotta be hot)

The defining aspect of the Napoli Pie, its missing a quarter, since Mike is a Heat Fan, we know they can only handle the first three quarters.

Max, Jamey, and Erica Newberg with their Napoli Ever After Pie.

Napoli Ever After

Created by Jamey Newberg

Jimmy’s Sausage (commemorating Napoli’s game-tying, two-run single off TB’s James Shields in Game Two of the 2011 ALDS)
Prosciutto Cotto (in honor of journeyman outfielder Henry Cotto, whose home run total in 10 big league seasons was about one-third of Napoli’s total in just six seasons)
Soppressata (because it just sounds bad-ass)
Calabrian chiles (the “No Pepper” rule in baseball does not apply)
Artichokes (“R.T. Chokes” – Napoli went 4 for 5 in 2011 off Angels righthander Rich Thompson, his old teammate . . . with two doubles and a home run among his four hits)
Burrata (fresh Italian cheese – Napoli’s throws to second base)
Sea Salt (short for “See ya, Salty,” as Napoli cured the Rangers’ situation at catcher)

And Evan Grant’s unofficial entry:

The Grand Salami

Start with traditional Cane Rosso sauce and cheese mix, then add:
Chopped fresh basil (It’s got three meanings on this pizza. To represent the green of the field, the green Napoli is going to earn this season and the green of the Italian flag).
Hot Soppresata (t’s the red in the Italian flag, and the spicy salami in this big pie).
Crumbled Jimmy’s Sausage (It’s the dirt for “The Dirtbag.”)
A small thin ring of smoked provolone (It’s the white of the Italian flag and also it could represent all those teams who Napoli, well, smoked last year)
A very slight dusting of crushed sunflower seeds (Well, that’s the magic dust that Ron Washington seems to sprinkle on every former Angel that comes through here to get huge results and it’s a tribute the togetherness of the 2011 team)

A few years ago, when the whole “elevated comfort food” movement really started to take shape, it seemed like every restaurant in the city was creating their own version of the fancy-fied mac-and-cheese.  I must have tried them all. Various iterations typically called for elegant or exotic cheeses or expensive luxury proteins, each dish doing its best to push as far as possible from the childhood version, that slop in a blue box.  Many dishes were highly successful, indeed, many restaurants began to claim this as their signature dish.  Now that the novelty of a $15 mac-and-cheese has begun to wear off, there are really only a small handful that, to me, have weathered the trend and continue to be a completely crave-able dish, and Victor Tango’s version, the Crab, Mac and Jack Gratin, still sits on top of my list.

Victor Tango’s menu has made some rearrangements over the years.  They have seemingly always been well-known for their version of chicken and waffles.  But another dish that has not budged since their humble beginnings is their exquisite Crab, Mac, and Jack Gratin.  This dish is a triumph in carbs and fats.  The nutrition label on this thing would likely give most of us a little angina, but nothing good in life comes without a little pain.  Plus, Paula Deen’s got some pills you can take to make you feel aaaaaall better (insert Southern drawl).

Tango’s version of mac-and-cheese incorporates juicy lumps of succulent crab, zesty jack cheese, and perfectly al dente macaroni.  The richness of the cheese with the buttery crab are the ideal combination for and pasta dish, however, it doesn’t stop there…chopped pancetta joins the party for a dish that is simply unstoppable. The entire concoction is completely indulgent, but has been an irresistible pleasure of mine for years.  Plus, it pairs perfectly with chicken and waffles, and you know those are on everyone’s table.

Paula Lambert wears the medal and points to her award-winning Hoja Santa at the reception that followed the awards ceremony.

This note just in from Paula Lambert, founder/owner of Dallas’ Mozzarella Company in Deep Ellum.

I am just back from San Francisco where our Hoja Santa Goat Cheese won a Good Food Award.  We were one of twelve cheesemakers across the country that won. There was an awards ceremony on Friday evening followed by a reception where all the winning foods were served. And there was a market at the Ferry Building on Saturday where we must have served samples of Hoja Santa to at least 1200 people, if not 1500! It was non-stop!

More information here.

We all know that making a decent grilled cheese doesn’t require a membership in Mensa.  I mean, I was making them at 7 years old…sure they were more often burnt to a black crisp than a nice golden brown, but I just called it “extra toasty.”  A number of joints around the country have popped up, determined to push the grilled cheese sandwich where it has never been before, including places like Cleveland’s Melt Bar and Grilled, Austin’s Chedd, and NYC’s Melt Shop.  So when I first heard about Ruthie’s Rolling Café, one of Dallas’ freshest food trucks dedicated to the humble grilled cheese, I was intrigued. Personally, I love the idea of dedicated cuisine.  If you do one thing, do it right, I always say…okay, I don’t actually say that very often, but if you are only doing one thing and you suck at it, you may want to reconsider the direction your life is heading.  I digress. I hoped that with Ruthie’s, this would not only be the beginning of a long, fruitful relationship between me and some beautiful sandwiches, but that Ruthie would pave the way for a grilled cheese revolution.

I am happy to report that Ruthie’s makes a mean grilled cheese.  Perhaps you have been reluctant to jump on the food truck bandwagon.  I know I have been, as I typically prefer, you know, chairs, air conditioning, and tables, but I can put all those niceties out of mind for some Ruthie’s.  Even if I had to eat her sandwiches in a dark alley behind the Wal-Mart while lying on a bed of nails inside a dumpster, I would have no complaints.

While patrons are afforded the ability to create their own combination of bread, cheese, meats, and condiments, my personal favorite would have to be the grilled sourdough with sharp cheddar, bacon, grilled tomato and caramelized onions. Too often I’ve been served a grilled cheese so heavily laden with butter that the finished product comes out soggy and limp.  No one wants that, trust me. But Ruthie is doing things perfectly.  The bread has a perfect buttery crisp exterior with a soft chew retained from the exceptional sourdough.  The cheese is, of course, hot and melted throughout, the bacon thick and crisp, with the tomato adding a touch of acidity to cut through the richness of the cheese and bacon.  No joke, it’s a darn near perfect sandwich.  Pair it with whatever you like as a dipping sauce, but their special “slob sauce,” a secret tangy, creamy mixture is a perfect accompaniment in my opinion.  However, I wouldn’t be upset if Ruthie decided to blend up their own version of tomato soup sometime in the future.

Help ease some of your holiday shopping stress and check them out while you are braving the crowds around town.  Take it from a man who only lasted 30 minutes at Northpark Mall this weekend, you will want something to help relieve the tension, assuming you make it out alive.

Slow Food Dallas and North Haven Gardens. This very cool partnership will present a   series of classes for novices and experienced gardeners. Mark you calendars. Here’s the linky dink.

Urban Acres. Holiday Market 2011. Need creative gift ideas?  Or just want something fun to do with friends and family this weekend? Please join us this Saturday, December 10th for a Holiday Artisan Marketplace at Urban Acres! We’ve invited our favorite local craft and food artisans to share their goods in our fun, community-based setting. Each artist will showcase handcrafted artwork or artisanal foods that we just know our Urban Acres friends will appreciate! Check out the vendors here!

Smoke Camp at Lockhart Smokehouse. Smoke like a pro after “Smoke Camp.”  The pitmasters at Lockhart Smokehouse will share some trade secrets such as: choosing the right meat, dry rub vs. wet rub practices, smoking techniques, proper trimming and carving, plus the art of “Burnt Ends.” Class includes dinner, cold beer, and a t-shirt. “Smoke Camp” will be held Tuesday, January 17 from 6:30-8-30pm.  Cost $75.  Space is limited, so call us to make your reservation early. 214-944-5521.

White Rock Market. The 3^rd Annual Holiday Market takes place on Saturday, December 10 from 9AM to 3PM at Green Spot Market in East Dallas. (702 N. Buckner Blvd. 2140797-4989) Music, local food and handicraft vendors galore. It’s free. Venodors listed below.

Nosh. Black Winter Truffles from Perigord are now at NOSH. Fresh Capelini or Risotto with shaved Black Winter Truffles $25!

Details.Sigel’s-Addison

Saturday, December 10th     (11am-3pm)

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using raw milk, vegetable rennet, and no artificial flavors, preservatives or coloring. The milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses. Every one of the cheeses is made with raw cow’s milk and all the hard cheeses are aged in underground cheese caves for at least two months. Theirsmoked cheeses get their flavor from being smoked over pecan shells in a restored 1860’s smokehouse.

Marc will explain the process that goes into handcrafting these exquisite cheeses as well as discussing using the cheeses in holiday menus. All of the Brazos Valley cheeses will be on sale after the tasting. For more information about this free tasting, or to place an order, please contact Teresa McGee at 972/387-9873 or store05@sigels.com.

White Rock Local Market Third Annual Holiday Market

Dec. 10 9 a.m.-3 p.m. At Green Spot Market in East Dallas

White Rock Local Market presents its third annual Holiday Market Dec. 10 9 a.m. to 3 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. Food and arts and crafts vendors will be available for all your holiday shopping. Fish Fry Bingo, a hillbilly jug band, will perform from noon -2 p.m.  The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. This is the final market of the 2011 Season. The 2012 Season will start in March. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

White Rock Local Market is a non-profit, independent farmers market, a public space offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.  The mission is to strengthen the community by creating a meeting place for residents to buy fresh, local and healthy foods, and quality arts and crafts.  WRLM happens twice a month (from March through December) – the second and fourth Saturday – at The Green Spot Market and Fuels, 702 N. Buckner Blvd. The second Saturday includes all vendors – food and crafts.  The fourth Saturday is just for farmers, growers and artisan foods. See http://www.whiterocklocalmarket.com for more information.

Farmers and Other Food Vendors for Dec. 10

Brennan Vineyards Sophisticated Wines with Texas Roots

Bon Aire Community Gardens
Uncertified organic produce, herbs and flowers

Chef Milton
Chili-honey roasted nuts

Eagle Mountain Farmhouse Cheese
Gouda and trappist style cheese

Empire Baking Company Artisan breads

Finley Farms
Seasonal produce

Good Earth Organics
Certified Organic produce

Grapevine Grains Fresh made granola, fresh rolled oats, swiss style muesli, and stone ground flours

Homestead Land and Cattle Company Grass fed beef, chicken and lamb

In a Pickle Handmade pickles

J&S Produce
Seasonal produce and mushrooms

JuHa Ranch Grassfed beef, lamb, pork, chicken and eggs

Kitchen Pride Mushrooms Portobello, oyster, shitake mushrooms

Lucido Pasta and Preserves
Handmade pasta and preserves

Magnolia Seafood
Gulfcoast seafood

Rosy Ridge Farm
Baked goods

Sachse Heritage Farms
Seasonal produce

South Texas Beef Jerky
Beef Jerky

Stephanie’s Premium Bakery Decorated cookies

Texas Honey Bee Guild
Zip Code Honey®

Texas Olive Ranch Olive oils from Texas grown olives

Texas Worm Ranch Worms, worm casting, compost tea

The Tamale Company Lard-free tamales

Village Baking Company Artisan breads and pastries

Wackym’s Kitchen Freshly baked cookies

Artists & Other Non-Food Vendors for Dec. 10

Abundantly Aromatic Handmade soaps and candles

Allie Kat Designs Jewelry and hair accessories

Aliona K Jewelry Metal glass and mixed media jewelry

Arrow Sarah Wooden box purses and jewelry

Bailey Bear and Company
Handmade baby burb clothes

Bella Rose Jewelry
Silver, copper and bronze jewelry

Bound Essential Oils
Body products made with essential oils

Capricho’s Studio Jewelry

Chickeeboom Handcrafted silver jewelry

Dowdy Studios T-shirt wagon

D.P.C.
Handmade women’s clothing

F is for Frank
Cast pewter jewelry and accessories

Freckled Chicken Handmade girl’s skirts, pillows and backpacks

Gotta Have-Its!
Hand knitted baby and adult hats

Handwoven by Tauntie
Hand knitted baby and adult hats

The Green Piano Handmade pillows and home accessories

Groovi Babi
Tie-dye potato-stamped onesies

David Anthony Harman
Photographs

Patti Haskins Handmade stuffed animals

Hip Hazel Hoops Hula Hoops

Kuchera Designs Custom furniture

La Alicia Recycled paper products

Metah Designs
Jewelry

Neke Designs Jewelry

Thomas O’Kelley
Adirondack chairs and furniture

Old Bike Guys
Vintage bicycles

One Fish Two Fish Vases and ceramics

Pig Dog Glass
Fused Glass Jewelry

Purple Ranch Lavender Farm Lavender body products, candles and tea bags

Red Ranger Ray Guns Recycled ray guns

Regal Cottage Eco-friendly toys and gifts

Shed Print Studio Original prints on recycled paper and fabric

Shirt Girls T-shirts, onesies and totebags

Sophy Sam Photographs

St. Barnibus Episcopal Church
Jewelry

Sunstone
Jewelry

Toomasooba T-shirts and prints

Trained Eye Studios Wood and metal furniture

Two Clay Hands Ceramics

Vintage Dreamz Accessories made from vintage jewelry

Vintage Loving Mama
Aprons and handcrafted items

Virtuous Designs
Handmade aprons and sock monkeys

Waggin’ Tail Treats Homemade dog treats

Wipe-n-Wear
Handmade aprons and accessories

Yum Scents Handmade soaps and body products

Here’s the deal: Sigel’s Cheesemonger Theresa McGee and Chef Katherine Clapner of Dude, Sweet Chocolate have combined their extraordinary talents to organize a cutting edge tasting of Cheese & Chocolate featuring the delicious raw milk cheeses of Brazos Valley Cheese Company. The Chocolate selections are still being finalized to pair with the following award winning Texas cheeses: Roasted Garlic Montasio, Horesradish & Pecan Cheddar, Raw Milk Muenster, Raw Milk Swiss, Raw Milk Gouda.

What’s Missing: Wine. Hmm. How shall we cleanse our palates?

Jump for the glorious cheeses.

Paula Lambert and Emily Samuel.

Mozzarella Company, Dallas, TX

Paula Lambert

Goat Ricotta 1st place

Hoja Santa (Herbal Goat) 1st place

Pecan Praline Mascarpone Torta 1st place

Queso Blanco with Chile and Epazote 3rd place

Brazos Valley, Waco, TX

Rebeccah Durkin

Eden (Brie) 1st place

Brie (Brie) 2nd place

Cheddar 3rd place

Pure Luck Farm and Dairy, Dripping Springs, TX

Amelia Sweethardt

Hopelessly Blue (Goat Blue) 2nd place

Basket Molded Chevre 2nd place

Three Happy Cows, Dallas, TX

Edgar Diaz

Blueberry Drinkable Yoghurt 2nd place

Plain Drinkable Yoghurt 3rd place

Eagle Mountain, Granbury, TX

Dave Eagle

Birdville Reserve (Am-made Intl style) 1st place

Latte Da Dairy,  Flower Mound, TX

Dr. Anne C. Jones

Goat Cheese Truffles 2nd place

Empire Bakery

Meaders Ozarow