Seared Jumbo Diver Scallops with Mango Pico de Gallo and a Quick-Pickle Fresh Dill Cucumber from Miele Table Artist, Chef Uwe Muller

The Earth Day idea started with an original focus to think green, live green, be green…but over the years it has transformed beyond this idea into one of also living local, eating local, and supporting local (along with living a healthier lifestyle with a focus on sustainability).  Miele, German based producers of the high-end kitchen appliances and vacuum cleaners, has embraced these ideals in every aspect of its business, carrying the principle of bearing responsibility for generations to come.  With this comes their focus to help their customers live a better life with the help of their tools.  Last night at their Dallas gallery showroom in the Design District, Miele hosted a “Better Living” dinner with Chef Uwe Muller, adjunct instructor at Dallas’ Le Cordon Bleu who recalls growing up in his native Germany with Miele appliances in his home. I was an invited guest.

Over glasses of Texas wine from Landon Winery in Greenville, Texas (keeping it local) guests learned a little about the history of Miele and why sustainability and healthy living is so important to the 100+ year old company.  From the start, the company has followed the idea of “immer besser,” or forever better and forever different in German, always striving to make the best products to help their clients live the best life possible. Its products reflect this with energy efficiency, flexibility, durability and, especially with their kitchen appliances, providing solutions to help home cooks create and eat dishes made at home with ease and health in mind.  With this they have partnered with Chef Uwe, whose food philosophy revolves around simply eating fresh, as nothing he makes is processed, while eating seasonally and locally.  As he noted, “food should inspire passion, otherwise why eat it?”

Wild Boar Tamales with Garlic Roasted Corn and Tomato Ragout

Over a four course, interactive dinner we tasted why Miele and Chef Uwe are such a great fit through dishes created with their products and his philosophy. Artful banana leaf-wrapped wild boar tamales with roasted corn and tomato ragout was prepared using the Miele steam oven. Perhaps the coolest tool in the showroom, the steam oven allows you to cook anything from fish to veggies to ribs, chicken, and chocolate cake through the use of fresh steam, It keeps food moist, succulent, and helps retain nutrients without having to add fats, sauces, or any liquids.  Another bonus: there is no transfer of flavor, so you could actually cook all these things at once without worrying if your cake will taste like your salmon.  The built-in Master Chef system, a pre-programmed electronic tool built into the oven, helps guide home cooks through the cooking process.

Banana Leaf Tamales cooked in the Miele Steam Oven

Paired with a Landon Winery Grande Rosso, a hearty red blend of Granache, Syrah, Mourvedre and Cabernet Sauvignon grapes inspired by the wines of Provence but grown in West Texas near Lubbock, the tamale was moist and delicious, with a fresh pop of sweetness from the fresh tomato and smoky corn with lots of roasted garlic.

Che Uwe’s perfectly seared jumbo scallops were cooked on the Miele flat grill with just a touch of oil. Uwe finished the scallops with a few flakes of fleur de sel, pairing it with Landon’s refreshing, light and floral Viognier, and proving at the same time that you don’t have to bathe a piece of fish in butter and oil to ensure it develops a golden sear.

Chef Uwe finished with a decadent dark chocolate ganache on the Miele induction cooktop, displaying the ability to create the glossy, luscious sauce without using a double boiler, which he paired with spicy edible flowers and a soft pumpkin ice cream filled with whole raspberries and crunchy pistachios.   Miele products bring something elevated to your life without difficulty, helping you create delicious options that will also inspire better living.

Given the pace of this, I suspect that we will hear some other major announcements about Trinity Groves in the next month or so.

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.

Edit: A few more juicy details from James Tidwell, the Master Sommelier and Beverage Manager at Four Seasons:

Jonathan trained at the Culinary Institute of America and has previous experience at Four Seasons Houston, The Stone House 1854 in Little Compton, RI, and The Bentley Hilton in South Beach, FL. He was the chef de cuisine during Katie’s maternity leave, and was spectacular in the role. I am very excited that he has accepted the position on a permanent basis. His menus have been superb for pairing with wines and other beverages, and I am excited to continue the collaboration on food, beverage, and service with he and Kyle Miller, our restaurant manager.

I was sad to see Katie depart, but know that she is enjoying motherhood. I am happy that she found a position that allows her to indulge her love of cooking while spending time with her family.

I anticipate that Jonathan’s cooking will be similar to Katie’s in many ways. They shared a common aesthetic where food is concerned.

Goat Cheese Tarts from Dame Jill Bates

There is a reason that the international organization Les Dames d’Escoffier is one of the most prestigious organizations for women in the food, fine beverage, and hospitality industries to be a part of: the women included are some of the very best in their field.  With a mission of education, advocacy and philanthropy, the invitational organization includes members such as Lidia Bastianich, Alexandra Guarnaschelli, Mary Sue Milliken, Kathryn Hall, Carolyn Wente and hundreds of other influential women who have taken food, wine and hospitality to a new level of inspired creativity and artistic influence.

Dame Janice Provost of Parigi

Last night the Dallas Chapter of Les Dames d’Escoffier did their part to show guests why this organization is so special, and something each and every one of them love as joy and camaraderie filled the ball room at Union Station downtown for their annual raiser grazer raising funds to help women further their culinary education.

Quatro Leches Cake from Dame Dunia Borga

The Dallas Chapter, started in 1984 and led by Grande Dame Caroline Rose Hunt, paid special tribute to Dame Julia Child this year with a special cake raffle in honor of what would have been her 100th birthday.  Beautifully decorated, multi-tier cakes from Dame Dunia Borga of La Duni, Dame Katie Natalie of The Four Seasons, Dame Shari Carlson of Dessert Dreams and more raffled off stunning cakes from their pastry kitchens.

Dallas Dames brought their top game as well on savory selections, bringing tasty bites like Burgundy Pasture Beef tartar from Dame Sharon Hage, a perfect goat cheese tart with arugula and fresh tomatoes from Dame Jill Bates of Fearing’s, succulent Burgundy Pasture Pork hand-rolled tacos from Dame Janice Provost of Parigi, house-made ravioli from Dame Chena Civello of Civello’s Raviolismo, each paired with wines from around the world, including selections from regional Dames Susan Auler of Fall Creek Vineyards and Gina Puente of La Buena Vida Vineyard and Bodega Winery.

Made to order pistachio ice cream from La Duni.

The Dallas Chapter of Les Dames d’Escoffier has raised over $1.2 million dollars that has benefited their established scholarship and endowment programs in six colleges and universities in Texas.

That’s right, Keller. While it may be known as a nice bedroom community to Dallas and Fort Worth commuters, and the home of a million chain restaurants and some average BBQ, Keller has not, hitherto, been a fine dining destination.  That could all change. The Milk & Honey Co. is an offbeat lunch spot, tea room, fine dining restaurant and supper club based in an old clapboard house in the original 40 acre deed for the town. At lunch, it serves straightforward soups and sandwiches. In the afternoon it becomes a refined tea room. In the evening, the owner’s son Joshua Harmon takes over the kitchen and that is when the sparks begin to fly.

Joshua, it should be said, has a varied set of experiences. He started at Chef Pointe Café in Watuaga, possibly the best gourmet Conoco experience in the country. Then it was on to Tastings in Grapevine. He moved to New

Milk & Honey fried green tomatoes - house baked, with feta cream, hand-pulled ham and fresh dill

York City for a lightning round of rapid stages and trails starting at April Bloomfield’s Spotted Pig for one night where he turned down a permanent job to continue experimenting. He became part of the opening crew for The Dutch under Andrew Carmellini (who was Daniel Boulud’s execuchef at Café Boulud for six years) for three months. He served in several roles including garde manger and cooked for such luminaries as Daniel Boulud, Thomas Keller (twice) and Mario Batali (mit Crocs) who was kind enough to show the staff what serious drinking was all

Granny Steal's southern fried chicken and a rosemary hot sauce honey for drizzling

about. Then it was a stage at David Burke’s Townhouse for one night that led to a job offer from execuchef Carmine Digiovanni, but he wanted to try additional things before settling down so it was off to Le Cirque where he was offered a job and stayed for two weeks. That time included Restaurant Week, during which the execuchef was away all the time. He wanted to learn Asian cooking technique, which led him to stage at Buddakan for a whole day. Sous chef Dale Talde is one of the chefs he most admires.

Grilled Salmon on Tomato Grits with Chicken Fried Poached Egg

Finally, it was back to Texas where he was offered a gig at Stephan Pyles under execuchef Kyle Barham. During his time there he remembers being allowed to do a different vegetarian dish every night (“I could do anything I wanted. They had stuff like chanterelles in the kitchen…” ) and working last New Year’s Eve when the restaurant was slammed and did over 240 covers. After three months, his family persuaded him to start his own gig as the fine dining face of their new Milk & Honey Co. and that is where he began in February of this year.

Watch This Space...

It is still early days at Milk & Honey Co. The standard menu is solid Southern Home Cooking. It is aimed squarely at the regulars. A large blackboard in the center of the room is going to gradually fill over the next few weeks with more esoteric items learned on Harmon’s travels. He is already sourcing locally and making as much as possible in house (including desserts). He does all his own smoking, but does not have a smoker, so he uses a kitchen pan with a wire mesh on top. Coming, down the line, is smoked fish.

Charbroiled pork chop - with smoked apple butter, grilled onions and celery leaves

We were invited guests on a recent Saturday night where we sampled some of his skills. For example, Fried Chicken has a crisp, totally dry, batter but is oozing with succulent meat inside. An example of careful brining. On the side, is a hot sauce made from honey infused with rosemary. Grilled wild salmon was served atop grits (that’s polenta to y’all from Italy, TX) mixed with finely diced tomato and lightly seasoned with truffle oil. On one side was a chicken-fried poached egg. My personal favorite was the Broiled Pork Chop. He makes the apple butter from hickory-smoked apples, a process that lends a marked smoke character to the apple butter.

Among the house made desserts, the most popular is Pot Au Crème served in a jam jar.

On Saturday night, dinner is accompanied by a live jazz singer, Judy Chamberlain, with a keyboard player. I was impressed when I asked for “Daydream Believer” (this being the week that The Monkees lead singer Davy Jones passed away. He was able to put together the instrumentals based on just a vague memory of how the song went, back when he heard it in the 1960s.

The Milk & Honey Co. is thankfully BYOB, so bring along wine or beer to accompany your meal.

I hope that Joshua’s tendency to flit around is finished for the moment and he continues with the menu growth he plans for The Milk & Honey Co. Keller, Southlake and Colleyville have been remarkably barren of good food for years. Hopefully, this is the start of a turnaround.

Jazz Singer Judy Chamberlain and accompaniment

If anyone knows how I can plant myself on that coveted RSVP list, let’s talk. I’ll pay you in almonds.

Adam posted this cheery message on Sunday night:

“Hello FB friends!!! I would like to start off by saying thanks for all the support you have shown me with the new restaurant. Unfortunately, I am no longer the Chef at 303 Bar and Grill, due to a constant concept battle between the owner and myself. I am now no longer affiliated with the food that comes out of its kitchen, other than them using the menu that I designed and created. I WILL be on to bigger and better things soon, and I hope to have yalls support with my next venture. Thanks!! Talk to you all soon!”

Turns out big bar mogul Frank Carabetta is taking over Adam’s spot from yesterday’s post:

“The person making all the calls in his place now is a guy named Frank Carabetta. Just want everyone to know who to thank for all the changes being made to this restaurant!! If you would like to “like” and continue to follow this establishment, please find “ThreeOthree Barandgrill” on Facebook.”

Sounds like everyone’s happy with this arrangement…. for now.

UPDATE: Not everyone is happy in 303 land. Adam Bazaldua called to tell me about his fall-out with Frankie Carabetta.

Jump for the rest of the story.Something fishy is definitely happening over at 303 Bar and Grill. Adam Bazaldua claims he was being micro-managed by owner consultant Frankie Carabetta and that he couldn’t serve the exciting food he wanted – which isn’t anything to post about, really, until you Google search “Frank Carabetta” and discover his history of sour business relationships when he’s opening new bars.

I’m going to be perfectly honest with you. Everything was being done half-assed. A lot of red flags were thrown up in the construction phase. It was apparent that he was in financial pressure, and he just wanted to get the place open. We literally got our temporary CO the same day we had patrons come in. That’s also the day our staff came in. No one was trained. And he still hasn’t verbally told me that he let me go. He’s very unprofessional, to say the least. I was given a letter attached to my final paycheck (which wasn’t even the full amount, which I guess was his final jab at me). The piece of paper says I’ve been terminated and it’s signed by him and the general manager.

I’m not trying to bash this place. The owner? I’m bashing! Nothing was handled in a professional way. There’s a lot more to the story, a lot more that’s crooked.

UPDATE #2: There are two sides to every story.

Frankie says that Celia Lopez (co-owner of 303) spoke with Adam at length about his issues in the kitchen and that the construction phase was not a financial issue.

We wish Adam all the best. He’s a very talented guy. He’s probably going to be on tv shows. We have no ill-will towards him. He just needs seasoned time. He’s just not ready to run a kitchen. And I’m certainly not ready to micro-manage a kitchen, but that’s what I had to do.

]]> http://sidedish.dmagazine.com/2012/02/07/chef-adam-bazaldua-abandons-303-bar-and-grill/feed/ 4 http://sidedish.dmagazine.com/2012/02/07/trinity-groves-report-first-restaurant-in-restaurant-incubator-program-is-approved/ http://sidedish.dmagazine.com/2012/02/07/trinity-groves-report-first-restaurant-in-restaurant-incubator-program-is-approved/#comments Tue, 07 Feb 2012 18:18:01 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=35812

Trinity Groves: Shepard Fairey mural on the wall of Trinity Groves Headquarters (420 Singleton). Partners Larry “Butch” McGregor, Stuart Fitts, and Phil Romano. (photo by NN)

Yesterday, I was invited to lunch at Trinity Groves. I sat at a large table surrounded by the partners involved in the massive project and several members of the Food and Concept Advisory Committee. As one of the partners, Phil Romano, chewed my ear off with details, Mike Babb filled my plate with barbecue.

Babb is the first “graduate” of  the Trinity Groves Restaurant Incubator program. In short, Trinity Groves is the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge which developers Phil Romano, Stuart Fitts, and Larry “Butch” McGregor expect to be what Silicon Valley is to high tech or what Ghirardelli Square is to San Francisco.

Mike Babb and Phil Romano. (photo by NN)

As Romano eased back on his sales pitch, Babb told the story of how he ended up snagging the first restaurant to open in Trinity Groves. It’s a classic tale: Man with boring job loves to smoke meats on the weekends. He delivers it to church functions. Somebody at the function asks him to cater her daughter’s wedding. Someone at the wedding has to have Babb’s ‘cue for a family reunion. Babb loses his job and becomes a caterer. His friends love his barbecue and urge him to open a restaurant. Babb hasn’t a clue on what to do. Somehow he found Phil Romano. BAM!

“I love barbecue and the blues,” said Babb. “My place is going to be indoor and outdoor. It’s going into that space right over there.” He points toward a 2,500-square-foot space which is currently a hollowed-out purple building. The name of the restaurant hasn’t been finalized.

I was honored to be the first media person to taste the first “product” to come out of Trinity Groves. It wasn’t the best barbecue I’ve ever tasted but it was also cooked someplace else and delivered to the project offices in tin pans. The ribs were tender and the accompanying sauce was more sweet than hot. The cole slaw was the best part of the meal. Babb admits he’s still tweaking his banana pudding recipe. But that is what the incubator program is all about.

As the plates were cleared, Romano wound up for his next pitch: “We’re going to have a food center and entertainment zone. We’ll have a brewery [Four Corners Brewing], a 10,000-square foot cooking school, ice cream shop where we will put extra protein in the ice cream to make it healthier, a fish market bigger than Pikes [in Seattle] with a major player coming in to do it, an oyster bar, a butcher shop making sausages, a German market, a local cheese maker and I’ve already talked to Paula, a chocolatier, a South American florist, a coffee roaster, a baker. You’ll see artist galleries and designers, jazz clubs, belly dancers, and Luna tortilla is moving their tower here and we’re putting in a glass wall so you can watch. Real diversity.” (Yes, belly dancers. Remember, this is Phil Romano I’m talking to!)

Stay with me…

The first official media tasting held in the main office. (photo by NN)

As Romano spoke, I looked up and spotted Milestone Culinary School Cooking School Director chef Sharon Van Meter. “Sharon is opening the 10,000-square-foot culinary facility and a beignet-and-coffee-themed restaurant,” Romano said. I asked Van Meter to elaborate. “I am moving my cooking program from the Milestone building on Knox over here,” she said. “It will be a home for chefs who want to do a cooking school and we will continue to do a lot of corporate team building sessions.” (Milestone is moving their business from Knox to a yet-to-be determined location.) She plans to be the first business to open by mid-summer 2012. “That is unless the brewery guys beat me to it,” she said referring to Four Corners Brewing which has already purchased equipment and pulled permits.

As Romano walked me to my car, he pointed to Shepard Fairey’s mural on the building across the street. Fairey is known for his iconic “Hope” poster of Barack Obama. “That’s my $150,000 wall,” Romano said. There are two more murals by Fairey at Trinity Groves. To read an excellent interview with Fairey and feast your eyes on real photographs of his work by Elizabeth Lavin, check out Peter Simek’s conversation with the artist on FrontRow.

First ribs to be served at Trinity Groves. (photo by NN)

Tomorrow, I’ll attempt to explain the financial logistics of Trinity Groves’ incubator program and compare it with the “culinary incubator” going in about four Rottweiler-guarded warehouses down the street at Sylvan Thirty. And, what effect Trinity Groves will have on the city-run Dallas Farmers Market. Nobody wants to talk about that elephant in the room.

Shepard Fairey’s mural on the building at 400 Singleton.I love the plastic bag in the tree. It reminds me of the movie American Beauty. (photo by NN)

]]> http://sidedish.dmagazine.com/2012/02/07/trinity-groves-report-first-restaurant-in-restaurant-incubator-program-is-approved/feed/ 18 http://sidedish.dmagazine.com/2012/01/26/soups-on-for-the-stewpot/ http://sidedish.dmagazine.com/2012/01/26/soups-on-for-the-stewpot/#comments Thu, 26 Jan 2012 19:41:17 +0000 Hayley Hamilton http://sidedish.dmagazine.com/?p=35172

Mushroom Soup by Chef Brian Luscher of The Grape

Tuesday afternoon several hundred ladies and gentleman who lunch, including Mayor and Mrs. Mike Rawlings, gathered to dine for a very worthy cause, the annual SOUP’S ON event benefiting The Stewpot and hosted by The Stewpot Alliance.  Led by 2011 SOUP’s On Chair Tonya Meier, and hosted by Lascaux Films Managing Partner/Producer Gary Cogill, formerly with WFAA-TV, the luncheon helps raise both awareness and funds for this 30+ year old organization.

The Stewpot was started in 1975 by The First Presbyterian Church in downtown Dallas to be a safe haven for people who have fallen on hard times, the homeless and at-risk individuals of Dallas who need a helping hand and a warm meal, which is generously provided along with resources for helping get them back on their feet.  Over the last 30+ years The Stewpot has also helped start new organizations of help for the community including Austin Street Center, Genesis Women’s Shelter, Interfaith Housing and The Bridge.  Today The Bridge serves between 1500-2000 warm meals to the homeless of Dallas each and every day.

Organic Cauliflower Soup by Chef Matt McCallister of Campo Modern Country Bistro

The 2012 SOUP’S On goal was to raise $250K and though totals haven’t been fully calculated the giving spirit was in the air, dominating this feel good event.  Chef Chair Brian Luscher of The Grape led a group of gracious chefs in the first course soup preparation, his The Grape’s creamy, dreamy Mushroom Soup. Other offerings included Chef Janice Provost/Parigi created a lavish Tortilla Soup with all the fixings; Chef Abraham Salum/Salum & Komali brought in Mexican flare with Crema de Poblano con Camarones en Pasilla; Chef Keith Hanks/Capital Grille made a Beef and Vegetable Minestrone; Chef Bruno Davaillon/Rosewood Mansion on Turtle Creek presented a Lima Been and Ham Hock Soup with Mustard Oil; Chef Randall Copeland/Restaurant Ava made a Potato and Andouille Chowder; Chef Matt McCallister/Campo Modern Country Bistro made a vegetarian Organic Cauliflower Soup; and Chef Kevin Garvin/Neiman Marcus Restaurants created a White Bean and Chicken Chili.  I had a chance to try Chef Garvin’s delicious chili filled with mounds of chicken and topped with lots of melted cheese, along with the vegetarian offering, Chef McCallister’s cauliflower soup that tasted like it had a pound of butter and cream in it, but to the joy of my waistline included neither.

White Bean Chili from Chef Kevin Garvin of Neiman Marcus Restaurants

As the Wolfgang Puck catered main course was served author, journalist and speaker Jeannette Walls took the stage to deliver her humorous, uplifting, sincere and deeply personal story of poverty and homelessness as a child, as chronicled in her memoir The Glass Castle. Though growing up she was often homeless, Walls noted that she had the most optimistic upbringing that encouraged creativity, adventure, personal strength, a can-do attitude and self-confidence, helping her achieve the success she has found through her life.

The beauty of the work The Stewpot does is help those who may just need a little optimism, encouragement and guidance while getting back on their feet, following their motto “serving second chances.”  It is one of the most important charities in Dallas, truly helping our fellow man.
I noted last year in my post after this luncheon how impressive the turn out and how positive everyone involved and who attended were in their desire to help.  I was overly pleased to see the generosity continue this year for this important cause.

Quinones says owner/chef Abraham Salum wants to change up the menu a bit. “We want to do three different sections on the menu,” Quinones says. “We are going to do some contemporary dishes, some more familiar dishes but not Tex-Mex, and we’re going some rustic hard core authentic dishes.” I asked her to explain what she meant by contemporary. “I like to do some pretty crazy things,” she said. “My guests at Alma really loved it when I went crazy.” Look for menu changes in “the next few weeks.”

Hmm. Perhaps authentic regional Mexican food isn’t selling as well as we thought. Just curious.

Today Scott Gottliech, chef/partner of Second Floor and Bijoux, announced Harloff will work in tandem with Gottlich to “further establish The Second Floor as a local restaurant that just happens to be in a hotel.” Harloff replaces J. Chastain who left to become the as chef de cuisine at the Mansion on Turtle Creek, working with Bruno Davaillon.