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Making Soba Noodles at Tei-An at One Arts Plaza in Dallas

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Last week Andrew “Baby Face” Chalk attended the soba noodle making session held at Tei-An. The event was a big deal— Akila Inouye, Master Chef of Tsukiji Soba Academy in Tokyo, visited Tei-An restaurant at One Arts Plaza to give a demonstration of the technique of making soba noodles. Inouye’s brief U.S. tour only included New York, Los Angeles, and Dallas. Why Dallas? Tei-An owner Teiichi Sakurai is a student of the master. Here for your viewing enjoyment is Soba Noodles: The Movie.

Stephan Pyles Announces Holiday Cooking Classes in Dallas

Make your reservations now for the Modern Thanksgiving and Holiday Entertaining Cooking Classes taught by Chef Stephan Pyles, a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine. During each class, Chef Pyles will share his personal insights and experience on fall and holiday entertaining. Demonstrations will include a four-course meal or holiday buffet with matching wines or beverages.  Participants will also learn recipe techniques from the restaurant, as well as those inspired by his travel experiences. Classes will take place in the restaurant’s private dining room, where dividing walls open to a state-of-the-art kitchen for demonstrations.
Modern Thanksgiving – Saturday, November 21, 2009 from 11 a.m. to 2 p.m.
Holiday Entertaining – Saturday, December 12, 2009 from 11 a.m. to 2 p.m.
Classes are $95 each. Space is limited, please contact Randall McGehee, 214.999.1229 x112, rmcgehee@stephanpyles.com

Fall Cooking Classes at the Dallas Farmers Market

The American Institute of Wine & Food and the Dallas Farmers Market Friends have released the schedule for the 16th year of  cooking classes at the Dallas Farmers Market. The classes feature local chefs and begins on Saturday, October 24th.  Classes are held every Saturday from 11:30am until 1:00pm. This season will feature Samir Dhurandhar (Nick & Sam’s), Tiffany Derry (Go Fish Ocean Club), Garreth Dickey (Hibiscus), Tre Wilcox (Loft 610), and Anthony Bombaci (Nana). Jump for details. (more…)

Restaurant News: Bits and Bites

From the copy and paste press release department of redundancy department.

GattiTown.
Husband-and-wife duo Paul and Aimee Griffiths have opened Dallas’ first GattiTown, an entertainment eatery that implores patrons to “eat up the fun” in its 20,000-square-foot facility replete with every facet of fun to be found. Located at 11722 Marsh Lane, the entertainment eatery opens in the Park Forest Shopping Center at the corner of Marsh and Forest.  Included in the 20,000-square-feet-of-fun are an open kitchen and quiet Courtyard Cafe, four private rooms for parties, a cartoon theater and a sports room with giant flat screen TVs. (Jump for full details.)

Canary Café.
Join Chef/Owner Mansour Gorji of Canary Café this fall as he shares his award-winning cooking techniques.  His sixth in a series focuses on New Mediterranean cuisine with Italian influences and includes a three-course dinner paired with three wines for $59, plus tax & gratuity.  Seating is limited; call 972.503.7080 for class reservations. (Jump for details.)

“HALLO-WINE TRAIL” in Grapevine!
Saturday, October 31st
11 a.m. to 5 p.m.
Ticket Includes:Three Tastings at each of the Eight Wineries, One Large Crystal Wine Glass, Food Samplings at each Winery, Premium Bottle of Wine…Costumes Encouraged! Tickets $45 in advance, $50 at door. May be picked up starting at 9 a.m. at Cross Timbers, 805 N.. Main, 817-488-6789 Tickets can be purchased at www.grapevinewinetrail.com.

Whatever Department. Ten Best and Worst Foods for Cholesterol.

2nd Annual Gourmet for Good.
An evening of elegant dining…The National Osteoporosis Foundation (NOF) is hosting its 2nd Annual Gourmet for Good®, an evening of elegant dining in Dallas. This fundraising event gathers NOF supporters, bone health advocates and Dallas foodies at a cocktail reception honoring PAULA LAMBERT of The Mozzarella Company! You’ll enjoy hors d’oeuvres and a fantastic raffle, followed by chauffeured limo transportation for groups of 10 to top-rated Dallas restaurants. Guests who purchase a seat ($150) or table will enjoy a multi-course dinner with special attention from participating restaurants’ executive chefs. Monday, October 26, 2009
6:00 p.m. Cocktail Reception, Raffle and Restaurant “Reveal” at Samuel Lynne Galleries
1105 Dragon Street I Dallas, TX 75207
7:30 p.m. Limo Transportation to Dallas Restaurants
7:45 p.m. Dinner at a Top Rated Restaurant
202.223.2226 or visit www.nof.org/gourmetforgood

(more…)

Somebody Help This Poor Girl: Cooking Class Birthday Party

This could be fun or a disaster. Y’all help her decide.

Do you know who might be doing in-home cooking classes/birthday parties?

Greek Food Festival in Dallas Starts on Friday

This upcoming weekend, September 25-27, is the 53rd Greek Food Festival in Dallas. There will be “thousands upon thousands” of Greek pastries, overflowing cups of coffee (a new addition this year), and “heaping plates of gyros and grilled souvlaki.” And dancing, lots of dancing, music, and goodies to buy. Click here for more info or jump for details. (more…)

Il Cane Rosso’s Jay Jerrier Is Totally ’80s On ShopTalk

Eric Stoltz in Some Kind of Wonderful: just one of my '80s crushes.

Yesterday, over on ShopTalk (our sister blog about shopping, fashion, beauty, and other fun stuff), Rhonda Reinhart asked people to submit photos of themselves from the 1980’s. There might even be a prize for the best (worst?) photo. The example she used is of Eric Celeste, and it is pretty amazing. Okay, okay, what does this have to do with food? Jay Jerrier of Il Cane Rosso submitted his photo this morning. It.Is.Awesome. And there’s even some Ratt involved. Is it better than Eric’s? Discuss. And please, submit your own, if you dare.

Paul From Jimmy’s Food Store: You Want Olive Oil? I’ve Got Olive Oil.

Paul DiCarlo of Jimmy’s Food Store in Dallas was buying wine from “2 Italian Dudes that came by to sell some Sagrantino from Umbria.” Short story shorter, they ended up making a deal to import Borgese Olive Oil, a “great finishing oil” that is “perfect for your next burrata.” Wise guy. Paul says there is always a bottle open in the store and it sells for $15.99 Jump for details of upcoming wine tastings. (more…)

How To Cook Rack of Lamb Like Charlie Palmer, The Video

Colorado lamb rack with fingerling Lyonnaise and pancetta balsamic reduction.

As Jennifer has mentioned, I got to cook with Charlie Palmer at his restaurant yesterday. Well, I didn’t really cook. I just asked questions and got sweaty, and left the cooking to chef Palmer and his exec, Scott Romano. Kyle Kearbey got it all on camera.

Watch the video here. Inspired? Make this dish tonight.

State Fair of Texas: New Food Fight

The finalists for the Fifth Annual Big Tex Choice Awards were announced yesterday. A panel of three judges will decide Best Taste and Most Creative winners on Labor Day.

Perhaps we should have our own little voter’s poll below. Let’s Ranch It Up for these tasty tidbits. Or submit one of your own. Go crazy. Be creative–let’s try for 67 comments. K? Go.
Real Contestants:

Green Goblins – Cherry peppers are hollowed out, stuffed with spicy shredded chicken and guacamole, then battered and deep fried. Served three to a skewer and topped with queso.
Deep Fried Butter – 100% pure butter is whipped till light and fluffy, then specially sweetened with a choice of several flavors. The tantalizing mixture is surrounded by a special dough and quick fried. Served on a stick.
Twisted Yam on a Stick – A delicious, towering, spiral-cut sweet potato on a 13” skewer is fried to a delicate crispy texture, then gently rolled in butter and dusted with cinnamon and sugar.
Fernie’s Deep Fried Peaches & Cream – Sweet juicy peaches are coated in a delicious batter of cinnamon, ginger, coconut, graham cracker crumbs, eggs & milk, then deep fried to a crunchy golden brown on the outside, while luscious and sweet on the inside. Served on a plate drizzled with raspberry sauce and sprinkled with streusel topping & a dollop of whipped cream. A side of vanilla butter cream icing is provided for dipping.
Texas Fried Pecan Pie – A mini-pecan pie is battered and deep fried to a golden brown. Served drizzled with rich caramel sauce, then topped with whipping cream and chopped candied pecans.
Country Fried Pork Chips – Thin sliced pork loin is seasoned, surrounded by a tasty corn meal batter and deep fried. Served with sides of ketchup or cream gravy.
Sweet Jalapeno Corn Dog Shrimp – Shrimp on a stick is coated with a sweet and spicy corn meal batter, then deep fried to a golden brown and served with a spicy glaze.
Fried Peanut Butter Cup Macaroon – A peanut butter cup is wrapped inside a coconut macaroon fried and dusted with powdered sugar. Also available with a scoop of Blue Bell ice cream.

Will Central 214 Top Chef Blythe Beck Bottom Out on TV?

Is reality TV good for the career of a chef? I don’t watch enough to have an educated opinion but, from where I sit, it looks like more top chefs bottom out after their 15 minutes, or months, of fame. Casey who? Tre what? Lisa Garza is where? Dig what I’m shooting at you?

Next girl up is Central 214’s Blythe Beck. She will star in The Naughty Kitchen With Chef Blythe Beck on Oxygen. I’ve never really understood the naughty kitchen concept. So I checked the shows website. It says:

Blythe Beck, the fiery young chef and star of Oxygen’s upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. The Naughty Kitchen With Chef Blythe Beck is certain to cook up the drama both in and out of the kitchen. Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.

Monday night I went to Central 214 to check it out and write a mini-review. Sadly, I didn’t see waitresses in garter belts or waiters wearing thongs, but I did find the Door Whores. And calories. Lots of calories. What is sexy about calories? I guess we will find out when the show starts on September 22nd. Somebody tell me this is a good thing.

How To Cook Rack of Lamb Like Charlie Palmer

I was with Sarah this morning at Charlie Palmer, where we filmed the celebrity chef preparing his Colorado lamb rack with fingerling Lyonnaise and pancetta balsamic reduction. It was, in word, divine. While Kyle is editing the video for your viewing pleasure, I thought I would give you a little teaser: the recipe, which executive chef Scott Romano promises is “home chef friendly.” To be sure, he sent the recipe to his mom and asked, “Is this something you could make?” Also noteworthy: Charlie Palmer is a really affable, down-to-earth guy. He was a pleasure to talk to and cook with. And even though he’s richer than I’ll ever be, I don’t mind putting more money in his pocket. I’m excited to eat at his restaurant—someplace in Dallas I haven’t been. Well, at least I haven’t eaten in the dining room. I just had a bite in the kitchen.

Cookbook Author Sheila Lukins, R.I.P.

TG just informed me that popular author Sheila Lukins passed away yesterday. She was 66. The  Silver Palate Cookbook written by Lukins and Julee Rosso in 1982 is a classic. I suggest we all pick one recipe and cook it in her honor. I love this one.

Eatzi’s Market & Bakery in Dallas: Summer Series Cooking Classes

There are a few openings for tonight’s EatZi’s Summer Series Cooking Class. The class will be “creating crème brulee, apple pie with a cheddar cheese crust, and chocolate-covered strawberries. Plenty of champagne will be served as well.” $50. All money goes to Hunger Busters Feed The Need – After School Program. Deets below. (more…)

SideDish Movie Screening: Julie & Julia And Whole Foods In Dallas

Okay Dishers, you’ve heard about the movie, read my review, and are already sick of the trailers on TV, BUT I bet you still want to see this flick for FREE. I have 5 pair of tickets to give away. All you have to do is fill out this tiny little form for a chance to win 2 tickets to see Julie & Julia next Thursday, August 6th at 7:30 p.m. at the Angelika. Then you can thank Karen Lukin of Whole Foods for making it happen. If you want to get psyched for the movie or you just happen to be in Preston Forest next Monday (August 3), Whole Foods is hosting a “We Remember Julia” cooking class at 9:00 a.m. It is also free. Begging for freebies is always encouraged. Bring it. (You have to see the fake yawn scene.)

UPDATE: NYT article on food prep for the movie.

From My Inbox: Food Events And Happenings In Dallas

*EatZi’s Market & Bakery’s Summer Series Cooking Classes
featuring the culinary creations of Chef Jay Valley the tricks of the trade inside the kitchen of Hunger Busters’ new facility. (Details below the jump.)

*Lookout Oceanaire! Coming to Uptown in November: Ocean Prime.

*Swirl Winery is excited! They are teaming up with Sushiya and have a zillion events in August. (Deets below.)

*George Clooney added you as a friend on Facebook. WHOOPS, dang personal mail. I really should get a separate account. Carry on. (more…)

Tim Love Opens Another Love Shack In Fort Worth

If you want to be among the first to try out the new Love Shack location (817 Matisse St.) in the So 7 development in Fort Worth, then head on out tomorrow, 11 am-2:30 pm, or Thursday, 11 am-midnight, for trial service and 50% off food. (Actually it started today, but, well I got busy and didn’t blog in time.) Anyway, the more fun news, I think, is the For the Love of Lamb event going on this Sunday, August 2. It promises to be a Lamb Burger Bonanza with some of the area’s top burger chefs: Blaine Staniford (Grace), Jason Boso (Cowboy Chow, Twisted Root), Jon Bonnell (Bonnell’s), Aaron Staudenmaier and TJ Lengnick (Abacus), Scott Freeman (The Porch), and Scott Romano (Charlie Palmer). Plus there’s live music, kids’ crafts, and tattoos. And it’s free if you RSVP to loveshacklamb@baltzco.com.

P.S. All of those restaurants listed above are in our restaurant directory. So check it out for more info.

SideDish Movie Screening In Dallas: Julie & Julia

Last night, the Dallas Museum of Art and Arts & Letters Live hosted a private screening of Julie & Julia. If I have to write even one sentence to describe what this movie is about, you might as well skip this post and go here.

Several Dishers attended, and I await their reviews below. I am not a movie reviewer, but the following is my Sybil-esque recap. (I say Sybil-esque because I had two strong and separate reactions to the film.)

Full disclosure: I have not read Julie Powell’s book or blog. I am extremely jealous of her rags-to-riches-by-blogging success. Also, other than Lions for Lambs, the movie she did with Tom Cruise, I have enjoyed watching every film Meryl Streep has ever made. (“I haaad a faaaarm in Aaaafricaaa…..” slays me every time.) Okay, here goes: (more…)

Sevy’s Seafood Adventure: Wolfish From The Boat In Boston To The Table In Dallas

Wolfish in Gloucester, Mass on Tuesday.

Tuesday, Jim “Sevy” Severson and I met Scott Swicker, a fisherman in Gloucester, Mass. His boat, the Aaron and Alexa, was full of fish he’d just pulled in from the Georges Bank region of the Gulf of Maine. One species was the wolfish (wolf fish, wolffish, ocean cat, lupe de mer). Sevy likes wolfish—the unsightly sucker feeds on clams and lobsters and once you get past his ugly mug, the meat is, like me, sweet and flaky. Sevy decided to feature the wolfish as a special on Thursday at Sevy’s Grill.

We watched as the boat was unloaded and the catch was weighed and processed through the Steve Connolly Seafood Company in Gloucester, MA. The next morning we were in Connolly’s packing plant in Boston when the wolfish arrived. Sevy was standing over the box as his order was packed. We followed the box out to the dock where it was loaded into a refrigerated truck and whisked away to the airport. I hopped on another flight and got back in time to head over to Sevy’s where chef Michael “Buzzy” Zeve was waiting with the wolfish in a pan.

Wolfish on the plate Thursday in Dallas.

By 8:00 p.m. last night, our table of six was feasting on wolfish. It’s not gorgeous on the plate either, but the meaty fish is simply prepared and a delight. Here is how Buzzy cooked it:

I season with sea salt and course brown pepper and pan sear it in olive oil on the presentation side for about a minute and a half. Then I flip it over and finish it off in the oven for about 5 minutes. I served it on top of orzo folded with a puree of basil and reduced cream. I surround it with a roasted red pepper beurre blanc. It’s all pretty straightforward.

The preparation and presentation may be simple and straightforward, but how the fish gets from the ocean to your plate in Dallas is quite the opposite. And despite being landlocked, Dallas is a market that receives some of the freshest seafood in the country. Thanks to our central location, fresh fish from the Gulf of Maine hits Dallas well before the west coast.

Sevy’s Seafood Adventure: Wolfish Handpicked In Boston Arrives In Dallas

Greetings from American Airlines flight number 1237. I’m headed back to Dallas from Boston, where I left the Severson family to start their family vacation. I thought you might enjoy this story from our adventure in Beantown (waydahgoRangers).

Yesterday, we visited the Steve Connolly Seafood Plant in Boston with Amy and Jim “Sevy” Severson and their two kids. We trailed Sevy as he picked out his order, which includes a nice wolfish that will be served as a special tonight at Sevy’s Grill. Then Connolly’s corporate chef, Carlos Santos, took us into the kitchen and showed Sevy some simple ways to prepare wolfish, cod cheeks, swordfish, scallops, Bay of Fundy salmon, and striped bass. Then we packed the ugly but tasty wolfish in ice and walked it out to the loading dock where it was put in a refrigerated truck headed for the airport.

We grabbed some Blue Point oysters and a few beers and went to a park by Logan airport where we watched the AA jet carrying Sevy’s precious cargo take off and fly over our heads at 3:00 p.m. I am rushing home right now, so that I can make it to Sevy’s tonight where I will dine on said wolfish. Don’t tell Michael “Buzzy” Zeve, Sevy’s chef and partner, about my plan. Tomorrow morning I’ll post a review and pictures.

Interesting note:  While we were in the packing room, I spied orders going to Nick & Sam’s, Neighborhood Services, The Adolphus, Neiman’s, Fearing’s, Lakewood Country Club, Stephan Pyles, and Old Hickory Steakhouse and Ama Lur at the Gaylord Texan.

Cook With Mercury Chef Chris Ward, Help Save Greyhounds

The Mercury is hosting a fundraiser for the Greyhound Adoption League on Sunday, August 30, from 2-5 pm. For $40 you get a cooking demo by chef Ward–shrimp tempura, miniature tacos, spooned risotto, Cobb salad, chicken satay–one drink ticket (you can get extra cocktails at the cash bar), souvenir recipe book, and doggy bag full of canine treats. VIP tickets are available for $75 and include premium seating and a gift from the chef. Anyway, here’s why this is a win-win. I like dogs. This benefits rescued greyhounds. I like Chris Ward. He’s a darn good chef. And, frankly, $40 ain’t that much, and it’s a good cause. You can buy tickets at www.galtx.org or call 972-503-GALT.

Avner Samuel’s July Cooking Class at Aurora

Chef Avner Samuel offers an adventurous class in cooking. On Saturday, July 25th, he presents: America, With a French Accent. You will learn how to make “Lobster Corny Dogs and Kobe Beef Burgers with Foie Gras.”  The class ($95) begins at 10:00a.m. and includes a four-course lunch with wine pairing. 214-528-9400.

New Dining Critics in Town: Kid Kritics

Southwest Food Expo: Celebrity Chef Smack-down

Chef Tre Wilcox and Chef Rory Schepisi

Yesterday, Tre “Top Chef” Wilcox faced Rory “Next Food Network Star” Schepisi in a cooking contest at the Southwest Food Expo. InsideCorner’s Evan Grant was a celebrity judge. The video is here. I will tell the story in pictures. (Click on Evan’s badge below.)

Southwest Foodservice Expo Celebrity Chef Smack-down

SideDish Heads to the Southwest Foodservice Expo on Sunday

Twelve Dishers and I will hit the floor of the Southwest Foodservice Expo on Sunday. Join us on Twitter (DSideDish) or catch the reports on Monday.