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4 Upcoming Food and Wine Festivals You Won’t Want to Miss

Spring is stunning in Dallas. It’s probably the best time of year to live in our great city. But if you have a little spring fever and you’re looking for a reason to get out of town on a long weekend, here are a few ideas over the coming months that are great excuses to hop on a plane or take a road trip.

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At the Fort Worth Food and Wine Festival, There’s Lots to Love

Restaurateurs, craft breweries, distilleries, and food artisans showcased their most savory treats to Fort Worth Food and Wine festival-goers this past weekend, bringing flavors of both Fort Worth and Dallas to the masses. I was lucky enough to attend two of the many events the festival had to offer, including the Grand Tasting and Sip & Savor events at the Renaissance Worthington. With enough food and drinks to go around, I can tell you I will not be eating for another week. But I will probably be hitting up one of the restaurants I sampled at the festival.

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Co-Executive Chef Jason Ferraro Leaves Hibiscus to Open His Own Restaurant

Before Consilient Hospitality hand-picked Graham Dodds (previously of Central 214) to co-chef at Hibiscus with Jason Ferraro, the original executive chef had already given owner Tristan Simon and Consilient a heads-up that he wanted to step out on his own. Ferraro, who took over his current position in early 2013, is planning to open his own restaurant and do some short-term consulting in the meantime.

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Working the Line: New Girl

As you’ve probably figured out, I am a woman in the culinary industry. Is my gender a relevant factor of my experience in the kitchen? Of course. Should it be? That’s debatable.

Every day is spent sweating and getting hot oil splashed onto my face. The tiny hairs on my hands and forearms are nearly nonexistent now because of the blazing hot flames that ascend from our massive gas stoves. I burn myself at least once a week and manage to cut myself about once a month. (It used to happen more frequently, which was super embarrassing, not to mention painful.) These things happen to every line cook, but I apparently seem more badass because I’m of the “fairer” sex.

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Julio Peraza is the New Executive Chef at Komali

After last week’s chef-swap circus—in which we discovered that Ian Tate was no longer manning the ship at Salum and Komali—chef/owner Abraham Salum has moved on and found a replacement, quickly. Julio Peraza is taking the former place of Tate at Komali. He hails from El Salvador, and he was working at American Fish in Las Vegas before he moved to Dallas.

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Chef Stefano Secchi and Shilo: An Italian Immigrant’s Debt to America

Chef Stefano Secchi—a Southern Methodist University and Culinary Institute of America, Hyde Park graduate, youngest chef ever invited to cook at The James Beard House, and current consulting chef for America Airlines—has talent that thrives beyond the kitchen. Two plus years ago, he traveled to the Sardinia homeland of his father to make a movie inspired by stories told by his dad and uncle. He wanted to tell a story of their lives in Italy and the process of immigrating to America.

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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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