Fan fave Kevin. Photo courtesy bravotv.com

Disher Wes Mantooth just sent me a love letter. “The D-Empire blogs are all boring as spit today,” he says. Anyway, he wants to talk about Top Chef, and I know there are several TC fans out there. His thoughts are below.

Top Chef is coming to a close. Who’s not going to make it? We’ve got 5 left: Kevin, Jennifer, Eli, and the Brothers. The easy call is that Jen and Eli both wind up packing their knives, but we’ve seen in the past that it only takes one little slip for an otherwise more-talented chef to get packing before their time was due, resulting in a less-talented poseur to take the crown (i.e. Josea). So, here’s my handicapping on who makes it to the Final Table:

Kevin: 1:1.
The dude has given the Heisman to every challenge thrown at him. Guy has a pig tattoo but also swears off meat for the entirety of Lent? To paraphrase Winston Churchill, he’s a riddle wrapped in a mystery wrapped in pork sausage, then deep fried.

Bryan: 2:1
Even when he missteps, he doesn’t miss by much. He has confidence and maturity, something his brother desperately needs to borrow.

Michael: 3.5:1
Something about him just screams high-wire act. He’s got the plays-well-with-others skills of Marcel but the culinary talents of a Blaise. I’d love to see Eli do something intentional to light Michael’s anger on fire and then he’d go down in a blaze of self-destructive glory. Because, you know, it can’t be a reality TV show without paying homage to Bon Jovi. Still, I’d rather have him as a third in the finale than that worthless Lisa a couple years back. Oi.

Eli: 8:1
Eli used up all his goodwill last week when Robyn got sent home on her history of serving crap food and being out of tricks versus Eli’s history of mostly-good food despite serving up a hairball in last week’s elimination challenge. You know that the decision at Judges’ Table went like this: Eli’s “drink” was crap, but he won the quickfire and has been very good several times. Robyn just keeps skating by because someone else is worse than her; she has no upside. Eli had better pull something out of his hat or he’s gonna be done soon.

Jennifer: 20:1
She’s worked for Ripert for the better part of a decade, so we know that she has the chops, but Top Chef is a marathon, not a sprint, and Jen looked like she’d pretty much hit the wall at the Excalibur’s Medieval Times presentation. I think that the day-in, day-out pressure of performing a new and different trick every day has just worn her out. I hate to say this because she’s probably my favorite chef on the show (not to mention the only one I want to see in the pool at the house), but Jen’s performance the last couple of shows reminds me of Ali in Zaire, only without the rope-a-dope.

Mantooth, out.

Get down and mushroom-y with Tom Spicer.

Bring your own wine to Spiceman’s Absolutely Unusual Culinary Extravaganza. For those of you still using Morton’s salt, Spiceman is Tom Spicer, forager and procurer of all-things-produce. His wonderfully offbeat shop, Spiceman’s FM 1410, is next to Jimmy’s Food Store and Urbano Café in East Dallas. This Saturday (November 21) Spiceman will teach a few cooking classes. Festivities kick off at 10:30 a.m. with roux making and continue with wild mushroom paella cooked by The Spiceman over a bonfire and duck and Andouille gumbo by David Anthony. Spiceman says,  “Come dine, bring yo wine and loose yo mind at Spiceman’s Gumbo ‘n da Garden!” Wild mushrooms? Oh, yes. 1410-B Fitzhugh. 214-954-7974.
Jump for Spiceman’s current inventory.

We also have many “garden salads” to harvest for you such as:

Pea Tendrils, Sunflower Sprouts, Micro Cilantro, Petite Asian Mustards and French lettuces,  Nasturtium leaves, red veined Sorrel (aka in some places as “Hearts of fire”)

Baby Soul Greens ~ Red Kale, Curley Mustards, Baby Spinach, Petite Red Cabbage and Buck Wheat leaves with an “Otay Panky” vinaigrette.

Southern Field Greens ~ Baby Escarole, Red  veined Sorrel, Red and Green Romaine as well as Lollo Rossa red leaf lettuce.

Asian Lolita Greens ~ Baby Mizuna, Red Mustards, Tatsoi, Malabar Spinach, Nasturtium leaves, pepper cress and more.

Local, Organic produce on hand:

Sunchokes retail @ $6# wholesale at $17.50/5#

Wild and Cultivated Exotic ’shrooms…pitch til ya win @ $10/8oz the choice is yours (or ours), Chanterelles, Porcinni, Hedge Hogs, Baby Shiitake, Shimejii, Piopinni, Burgundy Chanterelles aka Pigs Ears, King Oyster, Chicken O Woods, Domestic Black Trumpets …there, that’s a snap shot of what I see right this second…maybe more or less but always fresh….

Tons of lettuces and fresh herbs with locally grown, certified organic Nappa Cabbage, Braising Greens and Arugula, Elephant Garlic, Smoked and pickled red jalapenos

Louisiana Citrus is on the way in time for Thanksgiving…Satsumas, Tangeloes, Meyer Lemons, Kumquats. We’ll have limited availability of stem and leaf for fruit amenity baskets so please order in advance @ $4#

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.

Special Price Packages:
Individual Classes – $25/class with reservation ($30 at the door) 5-Class Package – $110/person ($15 Savings)
*Group pricing available with minimum of 10 people.
Refunds will be based on the difference between the amount paid less the number of classes attended or no-showed at $25.00 per class; for example, amount paid $110.00 less number of classes attended or no-showed at $25.00 (4 x $25.00) = $10.00 (refund).
Gift Certificates are available for all classes.
“Chefs at the Market” cookbook will be available for purchase at each class.
Paid reservations will be held at the door for each event.  Reservations are accepted with mail-in pre-payment only (check or money order). Seating is limited, so please make your reservations early.  Individual cancellations require 1-week advance notice.
Fall 2009 Schedule:
1.  October 24—Samir Dhurandhar—Nick & Sam’s
Theme:  Samir Cooks at the Market

2. October 31—Garreth Dickey—Hibiscus
Theme:  Fall Market Cooking from Hibiscus

3. November 7—Anthony Bombaci—Nana
Theme:  Three Variations on Squash

4.November 14—Tiffany Derry— Go Fish Ocean Club
Theme:  Market Cooking in the Winter
5.  November 21—Tre Wilcox—Loft 610
Theme:  Loft 610 at the Market

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

GattiTown. Cont’d
Two murals created by well-known artist Brent Hale ornament the walls with iconic images of Dallas and its wondrous skyline.  But the complex’s crowning glory is a 6,000-square-foot game room like one you always begged your parents for, with multi-level video and interactive games, bumper cars, bowling, and The Frog Hopper ride.  All areas are arranged in a “Main Street U.S.A.” style for easy access and that warm, friendly feeling of safe fun for kids and parents alike.  A huge redemption center filled with the latest and greatest prizes entices pint-size players to get the most out of their gaming experience.  GattiTown North Dallas features an All-You-Care-To-Eat Buffet with unlimited delicious Gatti pizzas, pastas, salads, desserts and more.  The buffet is priced according to the diner’s age, with kids and senior citizens getting a nice discount off the regular $8.69 adult buffet price.
GattiTown North Dallas, an entertainment eatery, is located at 1722 Marsh Lane, Dallas, TX  75229.  Hours are Monday through from  Friday 11am

Canary Café. Cont’d
Three-course dinner includes:
Pumpkin Ragu (seasonal request) with strips of grilled Bison tenderloin
Terre Di Gioia Pinot Noir 2007
Quail Legs with homemade pomegranate glaze and Verde Salad
San Felice Vermentino 2008
Stuffed Baked Trout in parchment paper
Inedit

WHEN:    Monday, October 19, 2009
7 p.m.

WHERE:    Canary Café
5100 Beltline Road, # 402
Addison, Texas

WHO:    Chef Gorji is the chef-owner of Canary Café in Addison, specializing in Mediterranean cuisine using fresh ingredients and simple techniques.  Chef Gorji personally prepares each menu item five nights a week in his newly appointed upscale cafe.  His award-winning Mediterranean fare features many dishes that incorporate his signature ingredient – the pomegranate. Canary Café is rated the top 2008 Mediterranean restaurant in Dallas/Fort Worth by Zagat.  The 14-table Addison restaurant offers a complete wine selection as well as patio dining. Canary Café is open for dinner only Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. www.canarycafeaddison.com

Chef Gorji has his own product line in Gorji Gourmet, which includes his award-winning sauces and primers and now hummus available for purchase at Canary Cafe, six metroplex Whole Foods Market®, Jimmy’s and www.gorjigourmet.com.  For two consecutive years, he received first place in the Texas Steak Cook-Off (2005, 2004), for his prime rib eye, which was seasoned with his Gorji Gourmet steak primer.  His culinary creations have earned rave reviews from The Dallas Morning News, Texas Monthly, Fort Worth Star-Telegram and Dallas Business Journal.

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

COOKING DEMONSTRATION SCHEDULE

FRIDAY, SEPTEMBER 25, 2009

6:30 p.m.    Dolmathes
Christine Vergos

8:00 p.m.    Paximadia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

9:30 p.m.    Texas Tiropita
Pete Zotos
St. Pete’s Dancing Marlin

SATURDAY, SEPTEMBER 26, 2009

12:00 p.m.    Kourambiethes
Elayna Erick

1:30 p.m.    Spanakopita
Steve Stathas and Themy Michaelides

3:00 p.m.    Tiropita
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Herb Crusted Lamb Chops over Greek Salad with Toasted Pita
Clay Findley and Andrew Constantinides

6:00 p.m.    Baklava
Angie Austin, Toney Davrados, Helen Shropulos and Eleni Papathansiou
Greek Pastry Chairmen

7:30 p.m.    Lamb Kabobs and Greek Roasted Potatoes
John Stathas

9:00 p.m.    Soudzoukakia
Christine Vergos

SUNDAY, SEPTEMBER 27, 2009

12:00 p.m.    Kefthethes and Orzo
Meredith Mihalopoulos and Elayna Erick

1:30 p.m.    Roasted Lamb and Potatoes
Christine Vergos

3:00 p.m.    Paximathia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Koulouria
Antonia Karounos

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.

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September 8th – Capezzana Wines
Our first tasting is with Leone Contini Bonacossi. Her family owns Capezzana Wines from Tuscany. We will be tasting 4 wines, Conti Contini, Barco Reale, Villa Capezzana and the famous Super Tuscan Ghiaie Della Furba. Since this will be a short tasting we will have a caprese salad and we will call the Bryan Street Tavern for some of their delicious pizza.

Tuesday, September 8th
$25.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 8 in the subject line.
An email notification is your confirmation.

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September 15th – Banfi Tasting
Our next tasting will be with one of our favorite speakers, Filippo Di Belardino, Vice President of Banfi Vintners. His wine education began at the family dinner table, often in the company of winemakers, where the best of Europe’s offerings complemented his mother’s gourmet dishes. He says, “Fine wines, and the lifestyle that reflect them, are an important part of my heritage.” Filippo has a wealth of knowledge of wines and he is a very funny guy, quite the entertainer, you will have a great time.
The wines will be: Banfi Brut, San Angelo Pinot Grigio, Belnero, ExcelsuS, SummuS, Brunello ‘04, Alla Mura and Rosa Regale. The menu will be antipasti, mushroom ravioli, braised boneless short-ribs, polenta, summer vegetables, cheese plate and “My Sister’s” Chocolate dessert.

Tuesday, September 15th
$69.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 15 in the subject line.
An email notification is your confirmation.

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September 17th – Guido Folonari
Our third guest has a very big name in Italian Wine – Guido Folonari. His family owned the famed Ruffino Estates and later sold it. Guido is a force of nature and he has assembled an impressive stable of wine estates that he calls the killer B’s – Barolo – Brunello and Bolgheri. Guido represents the best and brightest that Italy is sending out to Rediscover America.
We will be tasting 7 wines: San Giorgio Rosso di Mantalcino, San Giorgio Rosso Brunello di Montalcino, L’ Illuminata Barolo, L’ Illuminata Brunello, Donna Olimpia Tageto, Donna Olimpia Bolgheri and Vin Santo. Our menu will start with a choice of caprese salad or foie gras, braised lamb shanks, scalloped potatoes, Italian green beans and assorted Italian cookies.

Thursday, September 17th
$55.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 17 in the subject line.
Please add your choice of salad or foie gras.
An email notification is your confirmation.

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September 21st – Tenuta Sette Ponti
Our 4th tasting will be with Elena Capobianco, Export Manager for Tenuta Sette Ponti.
Elena is a professional sommelier and master taster, as well as an expert taster of extra virgin olive oil and of grappa. After being wine journalist in print and television she ventured in the business world and is now the export manager for Tenuta Sette Ponti.
This will also be a joint tasting with 2 brokers because Sette Ponti has wines with both.  So we will have Dan Rosenberg with Empson and Beat Kotoun with Kobrand.
We will be tasting 5 wines, Tuscolo Vernacia, Saia from Sicily, Poggio Al Lupo, and Crognolo. And the main reason for this tasting is the Super Tuscan Orma. Our menu will be a large antipasti with assorted Jimmy’s sausages.

Monday, September 21st
$33.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 21 in the subject line.
An email notification is your confirmation.

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September 23rd – Cocci Grifone
Our last tasting will be a first. We will be tasting wines from the Marche Regions of Italy. Marilena Cocci Grifone whose family owns Cucci Grifone is coming to Jimmy’s. I am very excited about this tasting because I am a big fan of the Wine Rosso Piceno. We will be trying 3 different Rosso Piceno’s, plus a Rosso and a Pecorino (the wine not the cheese). We will have a antipasti, pasta with meat sauce and finish with a cheese plate.

Wednesday, September 23rd
$38.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com and put Sept 23 in the subject line.

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.

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.

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.

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.

featuring the culinary creations of Chef Jay Valley

Join Chef Jay and the eatZi’s crew as they show you the tricks of the trade inside the kitchen of Hunger Busters’ new facility.

Your evening will include a lesson and demonstrations with food and drink pairings that are sure to earn high marks.

Taste the results and take home your very own “study guide” with recipes from your “class project.”

Tuesday, August 18: Sweets & Champagne

6:30 to 8:30 pm

3116 Sylvan Avenue

Dallas, Texas 75212

Parking is available along Pueblo Street and in front of the building. Seating is limited and registration is required. To register, please call 214.526.1515. (Students must be 21 years or older please.)

Registration Fee: $50 / 100% of your registration fee will be donated to Hunger Busters “Feed The Need – After School Program.” For more information, visit www.hungerbusters.com.

UPDATE: NYT article on food prep for the movie.

*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. Details

*Eatzi’s: Join Chef Jay and the eatZi’s crew as they show you the tricks of the trade inside the kitchen of Hunger Busters’ new facility.
Your evening will include a lesson and demonstrations with food and drink pairings that are sure to earn high marks.
Taste the results and take home your very own “study guide” with recipes from your “class project.”

Tuesday, August 11: Salsas & Sangria
Tuesday, August 18: Sweets & Champagne
Tuesday, August 25: Sausages & Suds (Beer)

6:30 to 8:30 pm
3116 Sylvan Avenue
Dallas, Texas 75212

Parking is available along Pueblo Street and in front of the building.
Seating is limited and registration is required.
To register, please call 214.526.1515.
(Students must be 21 years or older please.)
Registration Fee: $50 / 100% of your registration fee will be donated to Hunger Busters “Feed The Need – After School Program”
For more information, visit www.hungerbusters.com
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* Swirl Winery: We are excited to announce new August in-house event dates at Swirll Winery and Wine Bar.  August events include a special wine and sushi pairing as we team up with Sushiya as well as a white wine and cheese tasting.  Downtown residents won’t want to miss the Downtown Neighbors Night where locals can mix and mingle while saving 15% on their favorite wine by the glass or bottle. In addition, you can get a jump start on your holiday shopping with our Wine Maker’s Special by creating a custom holiday batch of wine!

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

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:
Overall observation: Julie & Julia is the ultimate chick flick for middle-aged chicks with stylish short haircuts and funky jewelry who wish they were married to either one of the perfect husbands portrayed in the film.

Thumbs-Up Sybil: Meryl Streep pulled it off. Julia Child was a larger-than-life personality, and acting the part must have been a huge challenge. The only other actor who has successfully pulled off a Julia Child was Dan Aykrod when he spoofed Child on Saturday Night Live. BTW, the clip is in the movie and is the funniest scene.

Stanley Tucci, who played Child’s devoted husband Paul, was buff, tan, and kissable. I would like to be married to Paul—he loved Julia’s big sassy body and brain. Not to mention her obnoxious voice. (Note: I am middle-aged with short hair and funky jewelry.) The grainy photography of Paris in the 40s and the set designs were delicious. I laughed effortlessly a couple of times, but I can’t remember why. Actress Linda Emone, who played Child’s bitchy co-author, Simone Beck, was brilliant.

I wish the movie would have just been about the life of Julia Child and not interwoven with the present blog/book, but that is probably just me. However, one redeeming value to this juxtaposition is that it illustrates Child’s unbending devotion to conventional cooking and shines a light on her culinary force. She was earnest and not a slave to fads. Current day reality TV chefs look stupid and shallow in her shadow.

Thumbs-down Sybil: Yes, Julie Powell was writing a food blog in 2003. Yes, she was ahead of the curve and got a break. So, cynical me has to not like her. That said, Amy Adams, who played Julie, didn’t have a chance. The relationship with her husband is sickeningly sweet. A couple of the scenes made me wish I could be a film editor. TOO LONG with the fake crying (she needs acting lessons) and the kitchen melt downs. If Meryl Streep is criticized for overacting, then Amy Adams should be called out for under acting. (When you see the movie, watch for her pathetic attempt to yawn convincingly.)

Men are not like either of the husbands portrayed in this movie. (Yes, I wish I were married to Paul.)

The use of the word “yum” must cease immediately. It is insulting to food.

Questions:

(1) How did Julie and her perfect—and poor—husband afford the ingredients for this project? In the beginning, Julie is cooking on hand-me-down cookware. A few scenes and recipes later, she is tossing about $200 of live lobster into a copper stock pot. (Maybe that is in the book.)

(2) How did Julie and her perfect—and poor—husband not gain 50 pounds eating Julia Child’s butter-laden recipes? In one scene late in the movie, Julie is lying across the marital bed fake sobbing into a pillow while dressed in her perfect-and-poor husband’s dress shirt that conveniently cups her tight little butt. She had been cooking for over a half a year and complaining about weight gain. She did not weigh 100 pounds. (Note: I weigh more than 100.)

(3) The scene with Julie and her perfect-and-poor husband making love while the answering machine plays back 65 messages of offers to make her famous made me sick at my stomach. Jealous? Me? Yes. Gross.

And speaking of sex, I had a hard time watching Julia Child, excuse me, Meryl Streep playing Julia Child, in a sex scene. But that’s just me wishing I was having a sex with Stanley Tucci in Paris.

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 oversees his order for swordfish.

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.

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

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Berry Best Farm – Organic Blueberries

Birch Creek Farms – acorn and yellow squash, cucumbers, zucchini, new potato’s – Yukon gold and red Pontiac potato’s, purple top turnips, – THEY are selling out fast every weekend so be here early!

Comeback Creek – blueberries, onions, garlic, peppers, cucumbers, and squash

Coopers Organic Farm with certified organic onions

Dan Massey – Cream red new potato’s, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potato’s, Pablano peppers, Jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – cut flower bouquets out of her garden, she also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomato’s, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomato’s, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions

Joe Smith Farms – hanging baskets of flowers and annuals/perennials to plant – really great deals and good for garden pots

John Lucido – still has some herb plants and of course his herb pasta and canned goodies

JuHa – Pork and Goat meat, eggs

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potato’s and peas

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and beautiful orchids

Savoy Sorbet – Sundays – herbal infused sorbet from her herb garden

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef

Of course, anyone is welcome to participate, not just lucky dads. My dad doesn’t even know how to turn on a grill, so this isn’t an option for me. A Hasty Bake oven will also be raffled off. For reservations call 972-960-7774.