Here is a transcript of our phone conversation.
NN: What is the concept for The Moth?
SW: Huh? I hate that word. I am not calling it a gastropub which has been done to death but never really even done right. It is [Moth] a bar with better food. It will be chef-driven and will open March 1, 2010. The food will be easy and honest. We are interviewing chefs right now. We will deal with local stuff but let me tell you, if it is no good we won’t use it. So there.

NN: Oh, a BBF?
SW: Yes. And let me tell you—we not doing sliders, mac and cheese, flatbreads, or anything with aioli on it. If I see the word aioli again, I will shoot myself. I’m am sick of it all. We may have a wood-burning oven but if we do a pizza it will not be a flatbread it will be a $%^&*@ pizza and it will be a small part of what we do.

NN: Your other restaurants, Flying Saucer and Flying Fish, seem to have a common denominator. Did you call it The Moth because it flies?
SW: I have no idea why I am calling it The Moth. I like it. I like the way it sounds. That is as deep as I am. There is no visual or spiritual element or significance.

NN: Describe the menu.
SW: Well, it will be predominately small plates. At lunch there will a strong ladies element with a nice menu of healthy selections. At night it will turn into more a guy’s place. The beer element is 50% of the drink component but we will also have more wine and liquor than the Flying Saucer.  We will also have a great outdoor patio.

NN: What else?
SW: Well the developer is putting in three other restaurants in the development.

NN: What is the development called?
SW: *#%@, I can’t remember. Something like LOL for Lower Oak Lawn.

NN: Hmm. That is an unfortunate acronym. They should call it LoOla so that people won’t be laughing out loud.
SW: Hmm. You should write that.

If you have a question for Mr. Wynne or would like to apply for a job. Leave a comment.

Richard Paterson by Sarah Eveans.

Meet Richard Paterson. He’s a scotch whisky master blender, and he came all the way from Glasgow to present a Dalmore scotch tasting Thursday night at Di Terra’s on Lower Greenville. I was there, and I was scared. See, I don’t drink scotch—or any brown liquor, really. So when Paterson started his speech by declaring that “Scotch whisky is not for p*****s,” I was frightened but also, oddly, delighted. I mean, he said “p*****s,” for crying out loud. I liked him already. Plus, what if I ended up loving the scotch? Then clearly I would be a badass and not a p-word, and that would make me very happy. But then we tasted the first selection. And, well, let’s just say things were not looking good for my badass-ness.

After a lesson on the proper process for scotch drinking—hold the glass at the bottom, swirl, smell, pour in water, hold in mouth, swallow—we tried a 12-year-old single malt that lingered in the throat and mouth long after the sip was swallowed. And I don’t mean that in a good way. The scotch was so strong and so burn-y, and I was obviously a p-word. Paterson said the top note was citrus. I couldn’t tell. I was too busy letting the Evian wash it all away.

Upset but undeterred, I pressed forward with scotch No. 2. This one, called Gran Reserva, was stronger. Great, right? I couldn’t even handle the first one. Sadly, the same thing happened. So, at this point, I’m thinking fine, whatever, maybe I’m not a scotch drinker. I could deal.

But then something glorious occurred. We moved on to the third and final scotch, a 15-year-old single malt. Paterson said this one could be taken straighter. Only add a little water, he advised, or none at all if you prefer. With this being my last chance to prove I wasn’t weak, I decided to take it straight. No water for me, friends. I was going to be a woman about it. So, I took a deep breath, braced myself, and down the hatch it went. And miracle of miracles, it was good—rich good, full good, chocolate-y good. I wanted more.

So, the next time a 15-year-old Dalmore scotch is put in front of me, you know what I’ll do? I’ll hold my glass at the bottom, I will swirl my scotch, I will smell my scotch, I will “take it long, long, long in the mouth,” and then I will swallow. You know what I won’t do? I won’t add water.

While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.

What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.

I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me.The following is copied and pasted from the “Generational Comfort Foods” trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts. (I am not making that up. Someone got paid a lot of money to come up with that. Packaged Facts is going to be the title  of my autobiography.) And here they are:

CCD’s national online survey on the topic (3,700 respondents) found that sweets dominate category choices regardless of age. Nearly half (46%) of men and women across the Boomer, Gen X and Gen Y segments say they turn to baked goods, sweets and desserts for comfort, versus 19% who cite entrées, 14% salty snacks, 13% side dishes, and 4% breakfast foods.
Women favor sweets even more than men (51% of women cite sweets as comfort food, versus 36% of men). Among respondents who cite sweets, 26% chose ice cream as their top comfort food, 23% chocolate and 21% brownies.
Within entrées, roasted meats are the top choice across generations; within side dishes, macaroni and cheese and potatoes are nearly tied in popularity; and within salty snacks, chips rule (cited by 60% of total respondents, followed by popcorn and cheese, at 10% and 8%, respectively).
Cheese — either by itself or with a bread or starchy food — seems to elicit the most “passionate” response across generations, but with generational nuances (Boomers citing artisan cheeses versus Gen X’s cheese crackers, for example).

The research also identified top trends in comfort foods, including:

* Breakfast for dessert. Gen Y pastry chefs and a desire to start the day with a “protein burst” are driving this just-emerging trend. Boxed cereals, already found in snack bars and frozen yogurt shops, are now turning up in desserts, along with desserts such as “glamorized” versions of French toast, waffles and doughnuts.
* Madeover meatloaf. Regional restaurants, nouveau diners and sandwich shops are featuring meatloaf offerings with fuller flavors and natural or leaner meat blends. Boomers like the healthier versions of this nostalgic favorite, while Gen Y is drawn to bolder taste variations.
* Artisan pies. The pies now seen in specialty cafes and fine restaurants reflect the “artisan sprit” of inspired pastry chefs and are not only fresh and “home made,” but “full of good things,” CCD reports.
* Pho/Vietnamese beef noodle soup. First spotted as an emerging trend in 2005, this soup’s popularity has now spread, particularly among ethnically diverse Gen Y consumers. In addition to small shops and Vietnamese restaurant chains, it can now be found in mainstream soup restaurants and Pan-Asian noodle houses. The appeal: flavors that translate well to American tastes, combined with “infinite customizability” via fresh garnishes like sprouts, herbs and condiments.
* Asian curries. Very big among Gen Y and also popular as one-pot dishes among Gen Xers who are cooking meals for growing families. CPGs are beginning to offer curries with new simmer sauces and curry meal kits and frozen entrées.
* “New” casseroles replacing processed ingredients with fresh ingredients, including vegetables and “contemporary” proteins such as turkey, crab and shrimp.
* Mac ‘n cheeses featuring natural and organic ingredients and other flavor twists.

Hmm, is this interesting? Not really, but it is a nice primer to get you in the mood to tell me your guiltiest pleasure(s). When you are down and troubled and need a helping hand, what do you want in that helping hand? Lines are open 24/7. Dish it.

UPDATE: NYT article on food prep for the movie.

For Casa Noble, a tequila producer since 1776,  it is a passion for growing 100% USDA certified Organic Blue Agave plants, that is hand picked, slowly cooked for 38 hours in stone ovens.  Only the agave heart and core are used in their tequila, which is then triple distilled for the cleanest flavor.  This is classic tequila production with traditional methods that have been in place for over 200 years.  Casa Noble then ages their Reposado and Anejo in 100% new French oak barrels, imparting the flavor profiles often found in wine like vanilla, chocolate and spice.

Similar to Casa Noble in their dedication to quality, Patrón focuses on tradition in their production of tequila from 100 percent Weber Blue agave grown in the highlands of Jalisco, Mexico.  From harvest to bottle production includes the careful precision, inspection and care that is done by hand. 

Award winning Herradura has been producing handcrafted tequila since 1870.  Tradition, heart and soul go into every bottle of Herradura, which maintains the same producing style used by the founders of this smooth spirit.

With abundant tequila options to choose from, try these signature cocktails on Friday as you toast this day honoring this celebrated spirit. 

Casa Noble Nobelita:
CasaNoble’s signature cocktail, made with Casa Noble Crystal, Organic Orange Juice, and Pom Pomegranate Juice, served on the rocks.

The Fish in Dallas created their signature Casa Noble:
Casa Noble Crystal Tequila, Lychee, Strawberries, and muddled with a splash of Mango Liquor and served on the rocks.

Paloma:
2 oz Casa Noble Tequila Reposado, Fresh Grapefruit Juice, 1/2 oz Fresh Lime Juice, splash of  Fresca soda
Pour ingredients over ice

Patrón Pomegranate:
1 oz. Patrón Silver tequila, ¼ oz. Patrón Citrónge orange liqueur, pomegranate juice (I love the pom), Lime squeeze.
Pour Patrón Silver and Patrón Citróngeover ice. Fill with pineapple juice. Finish with a squeeze of lime.

Pineapple and Black Pepper Margarita:
1 1/2 oz. Patrón Silver, 1/2 oz Patrón Citrónge, 1 oz. lime juice, 1 oz. pineapple juice, Dash of agave syrup
Black pepper, pineapple wedge.
Combine all ingredients into a mixing glass before icing, mixing and double straining to a cocktail glass. Garnish with the pineapple wedge.

Herradura Watermelon Burst:
 1.5 ounces Herradura Blanco, 3 ounces watermelon puree, 1 ounce lychee syrup, ½ ounce honey syrup
* Prepare watermelon puree by scooping seedless watermelon into a blender until 2/3 full. Blend until pureed. Strain puree to remove any pulp and refrigerate until needed.
* Make honey syrup by combining two parts honey with one part water. Heat until well combined. Cool and pour into separate container and refrigerate until needed.
* For lychee syrup, simply drain can of lychee fruit into separate container and refrigerate. Reserve lychee fruit for garnish
* Shake Herradura Blanco, watermelon puree, lycheesyrup and honey syrup vigorously and pour into tall glass with ice
* Garnish with spear of watermelon ball, lychee fruit and blueberries
 
Or, if you are in the mood for a simpler flavor, try the Casa Noble Anejo straight up.  This tequila is aged 2 full years in new French oak, imparting vanilla, chocolate, butterscotch and sweet spice in this sipping tequila.  
As Jose suggested, great tequila should be served at room temperature to fully enjoy the flavors.  

Or, Patron XO Cafe blending coffee and tequila, a perfect after dinner drink. 
Espresso Martini:
3/4 oz. Patrón Silver ,  3/4 oz. Patrón XO Café,  3/4 oz. espresso shot,  fine sugar,  powdered chocolate for garnish.
Rim the serving glass with sugar.   Combine liquors with espresso in a mixing glass; add ice, shake, and strain.

Drink this margarita now. Photo by Kevin Hunter Marple

A few days ago, Kyle Kearbey asked an innocent question on SideDish: What is your favorite summer cocktail? It not only made me thirsty, it reminded me to tell you about a new margarita in town. I discovered the Maximo Heat when I was reviewing Maximo Cucina and Margarita Lounge. The review comes out in a week or so, but I have to tell you about it now. This is the best margarita I’ve had outside of Rick Bayless’ Topolobampo in Chicago. The Maximo Heat is a gorgeous green concoction of sweet agave syrup mixed with freshly squeezed lime juice, Sauza Silver (or your choice of tequila from their list), triple sec, and muddled raw jalapeños. After one sip, your tongue becomes a stage for a spirited symphony filled with staccato notes of sweet, sour, bitter, salt, and tart. Seconds later, a bolt of fiery jalapeño crashes like cymbals in your head. It is not to be missed.

First up: Coffee made from civet cat poop.

Second: The cutlery eating machine.

Third: Food so good you can’t eat it.

Fourth: Making rum in Austin. Texas. Yes, Austin, Texas. Good stuff.

Finally: The talk of the Expo: Chocolate covered crickets. Yes, bugs.

I know, it is hard to sway your taste buds away from the standards that roll off your tongue when ordering a martini, but if you haven’t tried this vodka you should.  It is fantastic, truly “ultimate.”  Made in Poland, it is an intriguing blend made from potato, wheat and rye, creating vodka withfinesse, and real character.  The vodka gains structure and depth from the wheat, richness from the potato and complexity from the rye, which blends perfectly with spicy tomato juice or on its own with an olive. 
Not the tomato juice fan?  Try it with orange juice, a little orange liquor and a squeeze of lime for a kicked up Screwdriver.

If you are more inclined to have champagne in the morning, one of Wimbledon’s staple drinks, but don’t want to open your bottle of Dom at 8am, try blending orange juice with a little mango nectar and Spanish Cava for a tangy twist on the traditional mimosa.  Usually made in the “méthode champenoise,” the same method used to make Champagne where a second fermentation of the wine takes place in the bottle, most Cava is crisp, fresh and affordable, filled with citrus, apple, melon and pear.  Cristalino is a solid, go-to Cava that is nicely balanced and well structured, with a great price point.

I have friends that are up for a Margarita morning, noon and night and adore great tequila.  Create some flavorful cocktails with one of the finest.  Herradura has been making tequila in Mexico since the 1870’s and prides itself on creating high quality tequila.  The Herradura Silver, aged 45 days in American oak barrels to soften the flavors is the perfect Margarita’s tequila, try mixing with a touch of freshly squeezed orange juice in additional to the orange liquor.  The added fresh fruit will round out the flavors a bit.  Or, try their Reposado, aged 11 months in oak creating caramel and sweet cinnamon flavors, mixed with tangy ruby red grapefruit juice, soda and lime for a refreshing breakfast cocktail. 

Or go classic Wimbledon with a Pimm’s and lemonade or a Pimm’s and soda, and a bowl of strawberries and cream.  Enjoyed by many at Wimbledon, Pimm’s No.1 Cup  is a gin based liquor filled with sweet spice and citrus first produced in 1823 by James Pimm.  Pimm originally sold the spirit as a digestive aid at his oyster bar in London in a small cup, thus creating the name “Pimm’s No.1 Cup.” It is the other of the two staple drinks at Wimbledon.

Jeffrey Yarbrough (Big Ink PR (Dallas) and national wine expert Joshua Wesson partied in Aspen last year.

Anybody headed to Colorado next weekend for the Aspen Food and Wine Classic ? Is so, make sure you hit Explore Booksellers where Dallas gal Monica Greene has just reopened her remolded restaurant, Escape. The menu is organic vegetarian.

Two Dishers “lucky enough to snag tickets” are driving from Denver (I-70 route) and ask for dining suggestions along the way. I say wait until you get to Basalt (Grana Bread Company). If you know of a hidden gem on or off the highway, leave it below.

If you make it to Aspen, you can get free Texas munchies and Texas wine on Friday afternoon (June 19 at 3:00 p.m.) at the annual Texas Outlaw Party at Kenichi. There you will find a huge contingent of Dallas and Texas attendees: Jeffrey and Tara Yarbrough,Mike Hoque (Dallas Fish Market), Tre Wilcox, Mike Karns (El Fenix), Kevin Williamson of Ranch 616 in Austin, Tom and Lisa Perini (Buffalo Gap), Bunny and Richard Becker (Becker Vineyards) . Who knows, maybe Mick Fleetwood will return this year. I’m sorry I won’t be there this year to produce the Second Annual Derriere of the Day Contest. Guess I’ll have to do it in Jacksonville tomorrow.

This Father’s Day, HSC is offering cigar-rolling lesson with their in-house Cuban Master Roller. The half-hour lesson ($30), includes two rum drinks, a demonstration on the “anatomy of a cigar,” and proper cutting techniques. I guess that means when the party is over you’ll know a robusto from a perfecto. Special membership prices available. 214.303.0544.

Dali Wine Bar and Cellar
Sundays – “After Matinee Special”- 25% off wines by the glass – 4-7 p.m.
Mondays – Half price select wines by the glass – 5-7 p.m.
Tuesdays – “New Release Night” featuring the newest releases of niche wines – 5 wines for $15

Screen Door
Happy Hour Time  4:30-7 p.m.
½ price wines by the glass
$2 domestic beer
$3 import beer
$6 premium well drinks

Jorge’s Tex-Mex Café
Happy Hour Time – Monday through Friday, 2-6 p.m.
$6 house margaritas
$5 well drinks
$5 house wine
$4 import beer
$3 domestic beer
$5 Margarita Monday – All day

Fedora Italian Restaurant and Lounge
Happy Hour Time – Monday through Friday, 2:30-6:30 p.m.
$2.50 domestic bottles
$3.50 long island iced teas
$4.50 premium wells
$6.00 pizzas
Tuesdays – ½ priced bottles of wine
Wednesdays – Live Jazz trio

UPDATE: PR Peeps, if you send me press releases and ask me to Twitter them, I will poke you in the eyes with my steely beak.

RSVP to daniella.giglio@dallasrestaurantgroup.com.  Report Back.

Simply pour a chosen base, such as a spirit, salt, syrup, or the like, into an open sauce pot and heat over an aromatic wood in a conventional grill with a tightly sealed lid (can also be prepared in a smoker, if available). Adjusting the flavor infusion is a matter of timing – the longer the ingredient is exposed to heat, the more intensely flavored it will be. Another way to add a smoky flavor to cocktails is by using an already smoky spirit, like an Islay Scotch or Mezcal.

Three recipes to try:

Orchard Smoked Toddy
(Recipe care of Molecular Mixology’s Josh Durr)
1 ¼ oz Apple-wood Smoked Rye Whiskey
¼ oz fresh squeezed Lemon Juice
1 tablespoon of Clover Honey
¼ cup of Filtered Hot Water
Directions: Build in an Irish coffee cup. Stir well until honey is dissolved. Garnish with a sliver of ginger.

The Cinder
(Recipe care of Death & Company’s Philip Quarrels)
½ oz Fresh Lime Juice
½ oz Simple Syrup
¼ oz Mezcal
½ oz Silver Tequila infused with Jalapeno Peppers*
½ oz Repasado Tequila
2 Dashes Aromatic Bitters
Shake and serve in a coupe glass that has half rim of 2 to 1 Smoked Salt/Kosher salt mix
Mixologist Notes:
The exact recipe looks like a mess because it breaks a lot of rules, but sometimes it’s the exceptions that make cocktails exceptional.
Infuse the Silver tequila with just the seeds and membranes on the inside of the pepper. Four peppers to a bottle take about 10 or 15 minutes to extract the heat without the vegetable flavor.
After smoking the salt, combine with kosher salt in a coffee grinder and blend to a fine consistency. Its 2 parts smoked salt to 1 part kosher salt.

Smoked Anise
(Recipe care of Elixir’s H. Joseph Hermann)
1 oz Vodka
¼ oz Anisette
1/8 oz Islay Scotch
Star Anise
Directions: In a mixing glass, combine all ingredients and fill with ice. Stir well for 15 seconds and Julep Strain up into a chilled cocktail glass. Garnish with a floating Star Anise.
Mixologist Notes:
I designed this cocktail for a Competition just as I was working on new drinks for fall 2008. I liked the strong Anise flavor highlighted with the Anisette, which also extracted the sweetness from the vodka. To complement it all, I added just a touch of smoke with the Scotch and left it at that. The drink is nice and simple, with great flavors (anise and smoke) that are normally challenging in cocktails.

Park Cities Prime is now offering rare Remy Martin Louis XIII cognac at a good value.  A .5 oz. pour is $50, 1 oz. is $100, and 2 ounces is $200.  This is in addition to the $40 Dom-by-the-glass promotion that will now run until the end of February. Park Cities Prime is located at 8411 Preston, (SW corner of Preston and NW Highway). 214-691-7763.

I just called Hully & Mo’s and asked about Happy Hour pricing. I was told that everything would be $1 off during HH. I inquired further and was told that Domestics are $3, imports $4, and high end drafts (Fat Tire, Stella, etc.) would be $5. I asked about wine and was told “we have an extensive wine list…” I said “No, the HH prices…” he said wines would be $7 and $10 – EEK! A little rich for my HH wine palate. I’m work for a large company just across the street from the Quadrangle (Hully & Mo’s) and had hoped for a little better pricing than that, especially from a space that seems to be a bit cursed. Food is priced anywhere from $6.50 to $35, “$35 being a hand cut filet.” So, I guess we’ll see what happens and if the particular atmosphere is worth the extra $, especially given the other great HH specials in the immediate area.

Hmm. Happy Hour prices. That’s interesting. I’m not much of a Happy Hour follower, I prefer to get ripped in the privacy of my own home where I am happy to be in my jammies, but the reader brings up some good observations. Let’s slink in to Hully & Mo and take a look. Pay attention. Coming soon.

“The recipe is so easy: just throw horseradish root (peeled), fresh dill, clove of garlic, peppercorns (4-5), and a jalapeno (scored 5-6 times) into a jar, cover with vodka, refrigerate for 6 weeks.  Mix with V-8 or tomato juice.”

Okay Dishers, let’s meet up in 6 weeks to discusss.

I need a wine bar or a good happy hour bar for women. Can you help me?

Hmm, would assuming she is looking for Sue Ellen’s be assuming too much? Probably. Boys, now’s your chance to lure the lovely ladies to your favorite den.