Working the Line: An Introduction

Dear SideDish readers,

I am your friendly, and sometimes not-so-friendly, neighborhood line cook. I work at one of the many fine dining restaurants in DFW. Week to week, I’ll be sharing my experiences with you: the good, the bad, the funny, and the infuriating. Working as a line cook is not exactly glamorous, but I do it because I love food, and because I’m a bit of a masochist. By now, you’ve probably noticed that my actual name is not on the byline. This allows me to share more insight into my life and work.

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Cotes du Coeur 2014 Chefs Announced Last Night

Last night Chef Richard Chamberlain, of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill, along with the staff and volunteers of the American Heart Association welcomed many of his fellow local chef friends to the Sub-Zero Wolf showroom.

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Ian Tate Takes Over the Kitchens at Salum and Komali. Anastacia Quinones Takes Teaching Job

Yesterday it was announced Ian Tate, formerly of Brownstone, Rathbun’s Blue Plate, Nova, and The Slow Bone, was hired to oversee the kitchens of Salum and Komali. I contacted Anastacia “AQ” Quinones of Komali to find out how this affected her job. “I didn’t want to say anything until they found a replacement,” Quinones says. […]

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Graham Dodds to Leave Central 214 to Join Consilient Restaurants

I was fact checking some recipes for D: The Cookbook and chatting with Central 214 chef Graham Dodds. After finalizing the details of his cabrito recipe, Dodds said, ever so casually, “I just gave my two weeks notice.” Dodds, who is credited with being one of the first chefs to spotlight local products, is signing […]

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Dallas Restaurateurs Produce a Local CBS Show Called Local Fare

Restaurateurs Kyle Noonan and Josh Sepkowitz of FreeRange Concepts are at it again. But this time it’s not a bowling alley/restaurant, canine-friendly cantina, or lounge restoration. Instead, they want us to watch amateur critics (i.e. viewers like you) discuss favorite neighborhood eateries on the new series Local Fare. Alas, self-acclaimed foodies are no longer restricted […]

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Eating at Klyde Warren Park in Dallas: Savor and Relish to Open Mid-September

Last week, I joined John Coleman and Joe Scigliano of F2M Hospitality for a hard hat tour of the construction site that will soon become two restaurants–Savor and Relish–under one 10,963-square-foot roof. Coleman and Scigliano joined the project about a year and a half ago. Coleman was the executive chef and director of food and beverage […]

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