The premiere of Top Chef’s tenth season airs Wednesday night on Bravo at 9PM. Dallas has three (out of 21) contestants on the show: Danyele McPherson (The Grape), John Tesar (Spoon), and Joshua Valentine (FT 33).
I’ve asked all three chefs to send me photos of their refrigerators and answer a questionnaire about their food-storing habits. I don’t know if they will all participate in this challenge, but Danyele McPherson sent her stuff in this morning.
So, I’d like to introduce you to Danyele McPherson, chef de cuisine at The Grape. She is also an anthropologist. She drinks beer, wastes produce, and eats Smart Ones.
Jump for the cold hard facts. Continue reading "The Refrigerator Challenge: Top Chef Season 10 Contestant Danyele McPherson"
Both Christophers, Zielke and Jeffers, of Bolsa Mercado confirm the shop opening up in Arlington has nothing to do with Bolsa Mercado in Bishop Arts. So, there you have it. Call anyway and ask them if it is true: 214-367-9367.
Somehow I think after I lob this request out into cyberspace, it will be returned faster than an Andy Roddick ace to the deuce court. Advantage, bartenders: take your best shot.
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I’ve noticed readers’ questions have been posted on the SideDish blog before. My turn to be annoying. Ever since my husband and I vacationed in the B.V.I. we’ve been searching Dallas bars that serve a Painkiller. It is a fruity (Birtish) rum drink with grated nutmeg on top. Have made it at home, but would be fun to find it at a restaurant/bar. Any ideas?
I once made my opinion of the (worthless) honeydew melon very clear. Today I bring up the yucky chicken wing. They have never appealed to me but apparently I am in the minority. This morning comes word from the National Chicken Council: “More than 1.25 billion wings will be consumed during Super Bowl weekend (100 million pounds!), and, if they were laid end-to-end they would circle the circumference of the Earth – more than twice – a distance that would reach approximately a quarter of the way to the moon.”
My initial response is: if you can circle the earth twice, why don’t you just drop off a few million pounds in places where one chicken for a village causes more excitement than the Super Bowl.
My secondary response is actually a question: How many chickens does it take to make 25 billion chicken wings. Hah! You say: do the math dummy; one chicken has only two wings. But your assumption would be wrong. I turned to the Wing-onomics department (true!) at The National Chicken Council for an answer.
You’ll have to jump because you, like chickens, cannot fly.6 Comments »
James St. Peter, once content to make a few dozen donuts whenever he felt like it and sell them out of The Pizza Guy Restaurant, is now putting the finishing touches on his own big time store. Hypnotic Donuts, known for its exotic donut concoctions such as a chocolate cake donut covered with frosting made with chocolate, caramel and peanut butter ( the signature “Hypnotic”) and a donut topped with pretzels, peanut butter Cap’n Crunch drizzled with caramel and chocolate, is going full tilt boogie starting January 29. Here is a review of St. Peter’s High in the Mountains creation by Daniel Walker.
The new location at 9007 Garland Road, has a full kitchen and a new menu which will include chicken biscuits, biscuits and jelly from local purveyor JJ&B, biscuits and gravy, oatmeal made to order with choice of toppings, Greek yogurt and fresh fruit parfaits, along with protein drinks, protein bars, and energy/recovery drinks.
“Hyppies,” as patrons are known as, will enjoy a casual in-store experience with seating at the donut and coffee bar, or lounging on the sofa and some old school chairs. Outside will be cheap plastic chairs that face the street. Hypnotic calls this seating style “Goodfellas Row” as it is inspired by the movie of the same name. Standard chairs and tables will be placed throughout the space as well. In following St. Peter’s Hyppie mantra, Hypnotic Donuts furnished the store using reclaimed furniture and décor from local vintage, resale, thrift and charity stores. To further utilize local talent, local artist Kristen Johnson painted a mural of well-known hippies throughout history giving customers the joy of sharing a Hypnotic experience with their favorite hippies.
Yesterday I mentioned Moto Taco, a new breakfast and lunch taco delivery operation. We placed an order and Mac, who calls himself the Chief Taco Jockey, showed up with tacos. After his arrival was announced over the intercom, Mac was surrounded by 30 hungry workers. I felt bad for him. He was obviously overwhelmed at the response. Not only did he take orders, he processed payment. And he ran out of food. Needless to say, Moto Taco is still working out the kinks of their new business. (They have partnered with the kitchen at La Hacienda on Henderson.) I asked my office mates to send in their reviews which are listed below. I tried the carnitas and, other than the soggy flour tortilla which I see as an inevitable problem with their vision, the filling was tasty. However, I love the concept of office delivery and what I shall now refer to as “cubicle cuisine™.”
Jump for more details from Mac and the relentless reviews written by my colleagues. Continue reading "Taco Review: Moto Taco in Dallas Provides Cubicle Cuisine"3 Comments »