Now it is time for me to interrupt your usual morning program with (what I like to call) Friday Fun Fact Time. Purple yams are available. You can buy them in Asian markets. More specifically, you can find them at the H Mart in Carrollton where I do all my purple yam shopping.

I find them much sweeter than the regular sweet potatoes you find at grocery stores. The flesh melts into a gooey, sticky consistency after you wash the skin thoroughly, pop them into the oven at 400 degrees Fahrenheit, and leave them in there for a good 40 to 60 minutes. Don’t forget to line your baking pan with aluminum foil so they don’t stick, either.

Tully Lewis, owner of Tu-Lu's Bakery

“I’ve always wanted to move back to Dallas ever since (going to) SMU,” says Tully Lewis, owner of Tu-Lu’s Gluten-Free Bakery. Today, Lewis opens her first store in Dallas after enjoying success in New York City for the last two years. (For instance, the ladies and gents of Vogue loved her sweets so much, they admitted their latest obsession with gluten-free goods in this February article.)

Jump for eye candy.

It’s been 3.5 years since Lewis first discovered she was gluten intolerant, and that diagnosis led her on a baking quest that’s now turned into a celiac-friendly business. Her second store is a pink pom-pom of colorful, girly decorations that she claims is 50% bigger than the one in Manhattan. There’s even enough room for customers to sit, eat, and chat. “Technically, we’re not supposed to have people (dine) because of the rules here,” says Tully, “but we can if it’s for ‘consultation.’”

Tu-Lu’s uses Bob’s Red Mill flour (a trusty gluten free source) to bake her cookies, pumpkin bread, coffee cake, and cupcakes. Brides can order their wedding cakes here, and anybody can stop by for lunch to grab a panini with homemade sandwich bread.

“So, what don’t you make at this store?” I ask Tully at one point.

She laughs and reminds me that she even makes her own granola that sells in the storefront.

Celiacs have good reason to rejoice on this day. I tried one of Tully’s blueberry muffins (with whole blueberries!) this morning, and I couldn’t stop picking at the leftover crumbs. Tu-Lu’s soft cookies and fudge-y brownies will make you forget you’re eating allergy-friendly food. I have a feeling this bakery is going to be a big hit pretty soon, and all of Dallas will come flocking.

Welcome home, Tully. We’re glad to have you back.

My current obsession: black sesame flan

It’s been eleven days, twenty-three hours, and forty-seven minutes since I tasted my first black sesame flan at Masami, a charming Japanese restaurant with traditional touches, and I’ve been going a little bit crazy in the head ever since.

Jump if you’ve never had this before.

To be honest, my dinner at Masami – first a Rainbow roll, seafood tempura, followed by pork tonkatsu – was quite unremarkable until the waiter brought over the Dobin Mushi ($6.50), a soup with miniature pieces of chicken, shrimp, and mushrooms floating inside a small tea pot. It comes with a tea cup about the size of your pinkie toe, which you pour the soup into, leaving bits of meat inside the tea pot for your chopsticks to fish out later. Not only was the presentation beautiful, but the broth was light, clear, and soothing.

But the meal peaked as soon as I finished all the salty courses and sat with the dessert menu in front of me. My eyes skipped all the fried ice cream and bananas, landing on the black sesame flan for $3.50. I’d never seen a sesame flan before. Curiosity won, of course.

Dobin Mushi soup with shrimp, chicken, mushrooms served in a tea pot

The Asian sesame craze has been going on forever. A good four or five years back when my cousin told me about sesame-flavored desserts, I was a little weirded out by the prominence of sesame ice cream, sesame cakes, sesame breads, and sesame bubble teas flooding the Asian continent. It wasn’t until I tried my first spoonful of black sesame paste that I swore this love was forever. And it was.

Flan itself isn’t an overwhelmingly sweet dessert – a fact that I enjoy. And black sesame has this natural nuttiness (similar to peanut butter) that makes it ever-so-slightly salty. When black sesame is combined with flan, it lends a toasty, warm flavor to an otherwise cold (temperature) dessert, which is certainly a nice way to finish a meal.

Masami’s sesame flan struck my taste buds to the core, and they’ve been itching to repeat that same feeling ever since. I’ve been Google-searching the Internet like a sesame-crazed scavenger, trying to find a suitable recipe for a flan that doesn’t seem to exist in the English language. Long-distance friends are even helping me with this hunt via email. Is there anybody out there who can link me to a good recipe? All I’ve found is this one. Once I get my hands on something better, my future plans include: making a sesame flan immediately, eating it immediately after, and then writing a sonnet that begins with, “Oh, how I love thee….”

The Smooth Operator: French Silk chocolate with pretzel crust

This past weekend may have been rainy and overcast, but a beacon of sunshine poured down upon the Bishop Arts District, resting on a quaint little renovated house painted brightly with hues of violet and blue.  Within these walls rested Dallas’ first “pop-up” pie shop, brought to us by the wonderful women at Emporium Pies, partners and co-owners, Mary Gauntt and Megan Wilkes. Wanting to test the waters a bit and see what kind of response the Dallas diners would have to a dedicated pie shop, they moved into the space at 314 N. Bishop Ave. over the weekend to provide this city with some of the finest pies it will ever see.

Walking inside, the space is small but cozy, with no more than a few chairs, a sales counter, a couple tiny tables with three stands displaying the day’s pie options.  On one rests a French silk chocolate pie with a crunchy pretzel crust, another holds a bourbon pecan pie with shortbread crust, the last displaying a streusel topped banana pie.  I ordered a slice of each, which were then all neatly packaged in small wicker baskets with a wooden fork and tied up with string (these are a few of my favorite things).  The entire presentation is so insanely cute, it makes fluffy baby bunnies look like swamp trolls.  I took a seat on the porch and dug in.

Jump for a whole lotta pie porn…

Most importantly, the pies are incredibly delicious.  I don’t profess to be a pie connoisseur by any means, but I have sat through a few holidays in my time and I’ve been known to demolish a good number of pies.  Pecan pie is a particular favorite of mine, and Emporium’s  version, “The Drunken Nut,” is (and I am not exaggerating) the best I’ve ever eaten.  Mary states that she “wanted to create a pie that was not too sweet, or too runny…or made you feel like you just ingested half a cup of corn syrup.”  (In fact, their version is not made with corn syrup at all.) But it is brilliantly done, sweet with tones of brown sugar and butter, chewy and nutty, the shortbread crust could be savored alone without need of any additional filling.

The French silk pie, “The Smooth Operator,” was inspired by the flavors of a chocolate covered pretzel. It’s smooth and creamy without feeling enormously heavy and rich, nor is it overpoweringly chocolately.  Its sweetness is perfectly complimented by the slightly salty crumble of the pretzel crust.  Again, a work of art.  Lastly, the “Bro’Nana” is made with a cinnamon banana filling topped with a walnut-oat streusel all resting in beautiful shortbread crust. As a long time fan of the banana, it was love at first bite.

The Drunken Nut: Bourbon Pecan/Shortbread Crust

The Bro'Nana: Cinnamon Banana/Walnut-Oat Streusel/Shortbread Crust

Mary states she has dreamt of owning her own bakery ever since she finished high school, and now with the help of her business partner, Megan, it looks like this dream is beginning to take shape.  Hallelujah!  Dallas needs more artisanal bake shops like this from people determined to offer the highest quality product possible. Their aim is take traditional recipes and add their own twist, with a focus on flavor rather than just sugar.  Every ounce of their pies is handmade – the crusts rolled by hand, the fruits all peeled by hand – and they are produced without preservatives, hydrogenated oils, and corn syrups.

As for future plans, they state that things have “slowly been taking form.” They’ve been doing a lot of business out of a commissary kitchen and are working towards a permanent store front.  While Bishop Arts is definitely a possibility, nothing is finalized yet. They plan to keep their menu dynamic and seasonal, with savory pies also a potential for the future. Frankly, I can’t wait to see these girls succeed.  While the age-old adage “easy as pie” may still be applicable to some instances in life, “easy as an Emporium pie” is certainly not going to be a catchphrase floating around Twitter any time soon.  Pies of this caliber require time, a dedication to the art of baking, and a passion for their product that still remains a rare thing in this city. So jump on your Twitter (@EmporiumPies) and keep an eye out for developments from these wonderful “purveyors of fine pie.”

Megan Wilkes (left) and Mary Gauntt (right) serving some very happy customers

A slice of the Bro'Nana

A slice of the Smooth Operator

Duck meat, crispy skin, green onions, hoi sun sauce, and pancake

Owner Jack Kang carves the duck tableside (left); Carved duck pieces (right)

While other children my age were perfectly satisfied with eating buttered noodles (a bland phenomenon I will never understand), I spent my summers and winters in Taipei demanding to eat Peking duck. Give me some fat, crispy-skinned duck caramelized in its own juices, and I will be the most well-behaved kid on this planet. It worked every time.

Let it be known that I hardly eat Peking duck in the States. It is always a sure disappointment that will make me start itching to buy a plane ticket to Taiwan the very second I finish my meal – money be damned. When I heard that Mr. Wok serves up a mighty duck, I decided that it was time to break my golden rule and see what all the fuss was about.

Jump or quack for more.

Cantonese crispy, fried egg noodles

Preparing a Peking duck is a long and lengthy process that requires chefs to blow air under the duck’s skin to separate it from the fat, then brush the duck with syrup and spices that’ll soak into the duck’s skin while it’s hanging up to dry. It’s a complicated process that once made me skeptical about finding a suitable Peking duck chef in the likes of Dallas, Texas. Eating Peking duck is similar to eating a fajita… except (how do I say this nicely?) it’s better. Hands down. Nobody can deny the lure of juicy duck meat combined with crunchy skin, chopped green onions, and sweet hoisin sauce wrapped inside a thin, crepe-like covering. (And if that person does exist, we need to have a little chat.)

Jack Kang, 33, and owner of Mr. Wok, calls the crepe-like wrapping a “pancake,” but it’s actually supposed to be much thinner than a pancake. Before he took over his family’s restaurant, Kang roamed the kitchen of Mr. Wok as a ten-year-old boy while his parents worked long, tiring shifts. “I realized in my senior year of high school that this was the route I wanted to take, but my dad tried to talk me out of it,” says Kang. After graduating from UT’s business school, Kang took over the restaurant in 2000, opting to keep the same booths and chairs that graced the store’s opening day in 1989.  Now the furniture looks like it should belong to a garage sale, but Kang claims that customers tell him his restaurant looks cozy.

What’s certain is that it’s easy to forget Mr. Wok’s shabby interior as soon as Kang brings a roasted whole duck tableside promptly after you sit down. (That’s if you called early to make a reservation.) He lifts the duck by its feet and starts carving the living juice out of it – an exciting show to watch if you’re into the art of duck slicing like nerdy, nerdy me. The duck is skinny with minimal fat (around 6-7 lbs), so Kang packs up his knives after five minutes of comfortable small talk and finishes arranging the duck slices onto a plate.

Banana and chocolate springs rolls dipped in caramel sauce

My parents, both expert Peking duck eaters, agree with me that Kang’s duck was prepared well, but the pancakes (which were thick as tortillas and clearly not made in-house) and hoisin sauce (which tasted like it came straight out of a can) were certainly not rave-worthy. Still, it makes me as proud as a puffed-up dead duck that my city can serve this dish to a welcoming crowd. According to Jack Kang, Mr. Wok sells around 70 ducks per week mostly to weekend customers who enjoy the freedom of bringing their own wine and beer to pair with popular dishes like mango shrimp and beggar’s chicken. “We don’t have a corkage fee,” says Kang. “I don’t believe in that.”

While Mr. Wok’s duck ($32.95 for 12 pancakes, feeds 4-5 people) didn’t meet my high expectations, it is certainly worth a taste for those who’ve never ventured into the Peking duck world.

Other dishes to try: Cantonese crispy egg noodles are a recent menu addition ($7.95), and I must admit that I ate all four banana-chocolate spring rolls ($4.95) without pausing to breathe.

Tips on having the best Peking duck experience: It takes a good 12 hours to roast an entire duck from start to finish, so do Jack Kang a favor and call one day ahead to tell him you’re coming. You can choose to order the duck with buns (gua bao) or the pancakes.  After Jack finishes slicing the duck,  you decide whether he makes the duck bones into a soup or stir fries them. Go with the soup. It comes with rice noodles, napa cabbage, and sour mustard leaves. The stir fry makes your duck bones look like carnage. BYOB. Pay the bill. Give Jack a hug. You know the drill.

Mr. Wok Asian Bistro
972.881.1888
Mon-Sat from 11am – 10pm
2600 14th St., Plano, TX 75074

]]> http://sidedish.dmagazine.com/2012/02/14/good-asian-grub-mr-woks-peking-duck/feed/ 17 http://sidedish.dmagazine.com/2012/02/13/book-your-valentines-day-dinner-in-dallas/ http://sidedish.dmagazine.com/2012/02/13/book-your-valentines-day-dinner-in-dallas/#comments Mon, 13 Feb 2012 17:38:56 +0000 Carol Shih http://sidedish.dmagazine.com/?p=36118 Good luck to you, dear sir or madam, if you haven’t already made your Valentine’s Day reservation. Life might really suck tomorrow. Luckily, I’ve updated this fabulous list of 65+ restaurants for procrastinators like yourself who are the future leaders of tomorrow. Check out this complete listing with phone numbers, addresses, and menus all included.

Click here for the list that will save your relationship.

To see the result of their work, check out these gorgeous photos by Manny Rodriguez.

And, if you’d like to find out where you can taste some of this chocolate, jump. I’ve included information from DallasChocolate.org about what our favorite chocolatiers are up to this month.

The following is from DallasChocolate.org’s newsletter:

Chocolate maker Alan McClure (founder of Patric Chocolate) and winemaker Stuart Henry (director of Winemaking at Ravenswood Winery) have worked with the Adolphus chefs to make sure their products pair well with the eclectic Valentineʼs Day menu. Each course of the meal is complemented with a wine paring including Ravenswood Icon (2008) and 2010 Ravenswood Vintner’s Blend Chardonnay. Chocolate from Patric Chocolate will be used in both savory (venison with a chocolate demi) and sweet (Cocoa Nib Chocolate Decadence) dishes. In addition, both Henry and McClure will be on hand to discuss their crafts and explain the efforts theyʼve taken to become so well-respected in their fields. Leading the discussions with the artisans will be the eveningʼs mistress of ceremonies, Dallas television journalist Jocelyn White. (Word has it that this event is sold out. But maybe you can get on a list. The price is $125 per person. Try calling 214-651-3637 to see if you can still get in.)
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Central Market’s Chocolate Fest is bringing a ton of great chocolate makers and chocolatiers to the area. The impressive line-up includes appearances from Alan McClure (Patric Chocolate), Katrina Markoff (Vosges Haut-Chocolat), Shawn Askinosie (Askinosie Chocolate), Bertil Akesson (Akesson’s Fine Chocolates), and Dave Owens (Bissinger’s). Plus local chocolatiers Dr. Sue and Andrea Pedraza (CocoAndré Chocolatier) will be doing several tastings. Check out the full schedule for details.
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Dr. Sue from Dr. Sue’s Chocoaltier will be at the following upcoming events:
Saturday, February 11 1-6 pm — An Afternoon of Chocolate and Wine at Red Caboose
Winery in Clifton, TX
Friday, February 10, Monday, February 13, and Tuesday, February 14 from 11-3 pm  — Dallas Central Market (Chocolate Fest)
Tuesday, February 14 from 5-7 pm — EatZi’s Oaklawn
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Dude, Sweet Chocolate is participating in a beer and chocolate pairing at the Uptown location of the Gingerman on February 11 at 2:30 pm. Contact the Gingerman at (214) 754-8771 to reserve a space.
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Chocolate Secrets & Wine Garden’s “Fourth Annual Valentine’s Day Indulgent Experience” features four handcrafted desserts — Champagne French Macarons, Raspberry Mousse Chocolate Cups, Rose Profiteroles, and Mini Red Velvet Cakes — plus a Moët & Chandon chocolate heart for $98 per couple. Seatings are:
Friday, February 10 — 7:30pm – 11:00pm
Saturday, February 11 — 7:30pm – 11:00pm
Sunday, February 12 — 1:00pm – 4:00pm (Royal Tea)
Tuesday, February 14 — 7:30pm – 11:00pm
For reservations, contact Chocolate Secrets at chocolatesecrets@hasevents.com or 214-252-9801.
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Lavendou and the Cultured Cup present “For the Love of Chocolate” — a three course luncheon for $40 per person on February 4th and 11th at noon. At the luncheon Kyle Stewart and Phil Krampetz of the Cultured Cup will give a presentation on their travels to Belgium in search of great chocolate. They will also pair teas with Chef Pascal Cayet’s menu of chocolate and French cuisine. Contact Lavendou at 972-248-1911 or provencial@aol.com to make reservations.
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Komali’s new chef, Anastacia Quinones, plans a 3-course (Surf & Turf) menu topped off by chocolate brownies from Oh* Brownie for $50 per person (alcohol not included) on Valentine’s Day. Wine pairings available for an additional $25 per person. Call 214-252-0200 for reservations.

At least now I know what I want for V Day: bacon freakin’ chocolate candy. Whoever mails me a box, wins.

Jump for dates, times, and locations.

Katrina Markoff of Vosges Haut-Chocolat
Pre-Chocolate Festival Visit
Truffle Class on Saturday Morning, Feb 4 at 10 a.m. in the Dallas Central Market Cooking School
Truffle Class on Saturday Afternoon, Feb 4 at 4 p.m. in the Fort Worth Central Market Cooking School

Bertil Akesson of Akesson´s:
Meet the passionate cocoa planter who travels from Madagascar to Brazil to supply the world with the most authentic chocolate and exotic foods.
At Central Market Dallas on February 12 from 12pm-3pm
And Central Market Plano on February12 from 4pm-6pm

Dave Owens of Bissinger’s
Meet the former restaurant owner, long time vegetarian, 30-year culinary expert and mastermind behind Bissinger’s.
At Central Market Dallas on February 10 from 11am-2pm.
At Central Market Plano on February 11 from 12pm-3pm.
At Central Market Fort Worth on February 11 from 3pm-6pm.

Alan McClure of Patric Chocolate
Meet the head chocolate maker behind what Food & Wine Magazine awarded “Best New American Chocolate,” using only a handful of pure and natural ingredients.
At Central Market Dallas on February 10 from 3-6 p.m.

Fritz Knipschildt
Meet owner of Café Chocopoligie, Fritz Knipschildt as he shares his story and passes out samples of his one-of-a-kind artisan chocolates.
At Central Market Dallas on February 12 from 12-3 p.m.
At Central Market Plano on February 12 from 4-6 p.m.

Shawn Askinosie of Askinosie Chocolate
Meet the philanthropically-minded chocolate entrepreneur named “One of 14 Guys Who Are Saving the World” By O, The Oprah Magazine.
At Central Market Plano on February 13 from 10 a.m.-1 p.m.
At Central Market Fort Worth on February 13 from 3-6 p.m.

Lauren McCusker of Xan Confection
Meet the new hotshot on the chocolate scene and the creator of Xan Confection’s “Lifestyle Line,” featuring non-dairy and gluten-free chocolates that are vegan, low-glycemic and low-calorie.
At Central Market Fort Worth on February 13 from noon-2:30 p.m.
At Central Market Plano on February 13 from 4-6 p.m.

Hey folks, in case you didn’t know, it’s National Cupcake Day! And I don’t know about you, but I haven’t been this excited since National Bacon Day.  If you actually need a reason to go out and stuff yourself full of cake and frosting, now you have one.  And it’s totally un-American to ignore your national holidays.  Buy some cupcakes, you owe it to your country.

Jumpers.

This holiday season, while consumers are running around the malls like credit card carrying zombies, you’ll probably need some extra holiday cheer.  And what’s really tickling my fancy right now is the new holiday flavors at Trailercakes.  Hark, the cupcake angels sing!

So whats on the menu board?  First, the  ”Nog Heaven,” with egg nog infused cake topped with maple cream cheese frosting, crowned with a cute little gingerbread man.  Easily, one of their finest creations yet.  Next, don’t leave without trying the “Better Than Cocoa,” with chocolate cake, marshmallow filling, chocolate cream cheese filling and a marshmallow star…decadent and almost naughty enough to put you on Santa’s other list.  Lastly, the “Frosty” is the perfect replacement for those boring candy canes, white chocolate, peppermint buttercream, and peppermint bark.

Catch them around town or at their Richardson shop, you will never regret that you did.  So what holiday treats are ringing your sleigh bells this year?  Share your secrets!

Trailercakes

740 E. Campbell Rd

Richardson

Autumn Leaves at Victor Tangos (photography by Matthew Shelley)

I spent the last week researching bars serving up holiday cocktails in Big D. Then photographer Matthew Shelley and I made our way around town to give them a look and a taste. Here’s our toast to our new favorite holiday-inspired cocktails. Cheers.

Black Swan Saloon's Pecan Pie Flip

VICTOR TANGOS
Order: Autumn Leaves
What is it?: A whiskey drink with orange and mint notes
Ingredients:
Rye Whiskey
Allspice Dram
Green Chartreuse
Simple Syrup
Angostura and Peychaud Bitters
Flamed orange disk
Mint sprig
Tastes like: Our favorite new drink. The caramelized orange and crushed mint that top the drink create an olfactory experience as delightful as drinking the spiced whiskey mix.

BLACK SWAN SALOON
Order: Pecan Pie Flip
What is it?: Pecan-infused bourbon martini
Ingredients:
Pecan, vanilla bean, and chamomile-infused bourbon
Drizzle of maple syrup
Heavy whipping cream
Whole egg
Tastes like: What pecan pie should be: creamy, sweet, nutty, and buzz-producing. It also happens to be the cocktail that inspired the creation of this list.

Mulled Wine and Homemade Eggnog available at BlackFriar Pub, Idle Rich Pub, and The Old Monk in Dallas (photography by Matthew Shelley)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Mulled Wine
What is it?: Spiced wine, served warm
Ingredients:
Red wine
Cinnamon, nutmeg, clove, orange flavors
Carmelized sugar
Tastes like: You should be in front of a fireplace on a bearskin rug. It soothed away all our cares. (Including work, sorry boss.)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Eggnog, available starting December 10
What is it?: Eggnog made from scratch
Ingredients:
Secret eggnog recipe
House-spiced rum made at sister bar Renfield’s Corner
Tastes like: Heaven. The consistency is spot-on: not too thin, not too thick. The rum complements the eggnog without destroying the creamy flavor.

The Boston Warmer and Dutch Leaf cocktails at The People's Last Stand (photography by Matthew Shelley)

THE PEOPLE’S LAST STAND
Order: Boston Warmer
What is it?: Warm, rum-spiked drink
Ingredients:
Courvoisier
Rum
Hibiscus tea syrup
Lemon juice
Hot water
Tastes like: Tea for grown-ups with discerning palettes.

Order: Dutch Leaf
What is it?: Spiced gin martini
Ingredients:
Gin
Ginger liquor
Allspice Dram
Simple syrup
Coffee beans
Nutmeg
Tastes like: Christmas in a martini glass.

Things That Make You Go Hum and the Holiday Dark and Stormy at Private Social (photography by Matthew Shelley)

PRIVATE SOCIAL
Order: Things That Make You Go Hum
What is it?: A botanical-flavored concoction with absinthe
Ingredients:
Hum Liqueur
Strega Liqueur
Absinthe
Demerara simply syrup
Lemon juice
Tastes like: We’ll try to explain the flavor—sweet, floral, spicy, citrusy, exotic—but you’re better off just trying it yourself. Bartender Rocco Milano describes it best as a “culinary experience in a glass.”

Order: Holiday Dark and Stormy
What is it?: A festive twist on the classic rum and ginger beer drink
Ingredients:
Rum
House-made ginger beer
Vanilla simple syrup
All Spice Dram
Tastes like: The original, but better, richer, warmer, and with a manly kick.

Rum Diary and Rum Cocoa at Pyramid Bar (photography by Matthew Shelley)

PYRAMID BAR
Order: Rum Diary
What is it?: Twist on the Hot Toddy
Ingredients:
Dark rum
Spicy orange bitters
Sugar
Steamed pineapple juice
Star anise pod
Tastes like: Fall. The orange bitters, pineapple, and aromatic experience of the star anise, all warmed, are cozy.

Order: Rompope Hot Cocoa
What is it?: A fusion of eggnog and hot chocolate, spiked
Ingredients:
Santa Clara Rompope Mexican eggnog
10 Cane Rum
Hot cocoa
Tastes like: Eggnog and hot chocolate. But better because it’ll get you buzzed.

Peppermint Crush from J. Black's and Candy Cane Martini at Primebar in Dallas (photography by Matthew Shelley)

J. BLACK’S
Order: Peppermint Crush
What is it?: Grown-up hot chocolate
Ingredients:
Hot cocoa
Godiva Dark Chocolate Liqueur
Rumple Minze
Whipped cream
Crushed peppermint
Tastes like: A drink made in adult Candy Land. It’s the perfect balance of alcohol and dessert flavor.

PRIMEBAR
Order up the: Candy Cane Martini
What is it?: Peppermint martini
Ingredients:
Vanilla vodka
Godiva white chocolate liqueur
Rumple Minze
Candy cane
Tastes like: Minty milk

Smoke Forbids from Cedars Social and the Cajun Christmas Shot at Hotel ZaZa's Dragonfly (photography by Matthew Shelley)

CEDARS SOCIAL
Order: Smoke Forbids
What is it?: Tequila concoction atop a house-smoked ice cube
Ingredients:
Blanco tequila
Vermouth
Agave nectar
Spicy bitters
Applewood-cured ice cubes
Lemon zest
Tastes like: A tequila drink to start but melts into a smoky medley.

DRAGONFLY AT HOTEL ZAZA
Order: Cajun Christmas Shot
What is it?: Sweet-but-peppery shooter
Ingredients:
Southern Comfort Firey Pepper
Cherry Heering liqueur
Lime juice
House-made almond simple syrup
Tastes like: Cherry limeade with a peppery kick.

Mochatini from Eddie V's and It's a Wonderful Life from Charlie Palmer at the Joule (photography by Matthew Shelley)

EDDIE V’S
Order: Mochatini
What is it?: Chocolate coffee-flavored martini
Ingredients:
Stoli vanilla
Godiva chocolate liqueur
Espresso
Tastes like: Alcoholic Starbucks without the cavity-inducing sugar rush.

CHARLIE PALMER AT THE JOULE
Order: Forbidden Fruit
What is it?: A pomegranate and acaí “wellness” martini
Ingredients:
Veev Acaí
Pomegranate juice
Aperitivo Americano
Cranberry juice
Simple Syrup
Tastes like: Juice. We could chug this fruity confection all day long. (But that would be dangerous.)

Update: Pyramid Bar’s chocolate drink is called Rompope Hot Cocoa, not Rum Cocoa.

After a year and a half of gathering customer feedback La Madeleine has updated their style. This morning the La Madeleine at Northpark invited the media to come see the first newly designed restaurant and to sample their holiday dessert menu.

jump for more…

Peppermint chocolate parfait (left); a pasty chef in the front window browns the top of gingerbread creme brulee (right)

Even before walking into the restaurant, I noticed a visible difference in style. Most notably, this La Madeleine doesn’t use paper menus. Instead, a large, virtual menu hangs behind the register and changes depending on time of day and menu options. And no more walking through a line with a tray. In this location, orders are delivered to your table. In the revamped kitchen the lack of microwaves or fryers underlines the fact that all items are made fresh, on-site.

This is the first La Madeleine of its kind, and all others made after it will follow the updated pattern. (Already-existing locations may undergo a few updates, but for the most part they’ll stay the same.) All locations, no matter their style, will be add limited-edition desserts to their menus for the holiday season. Additions include mini-gingerbread creme brulée, peppermint chocolate parfait, coconut macaroons dipped in chocolate, triple-chocolate peppermint cookies, and gingerbread-fig muffins resembling miniature bundt cakes.

Kristy Alpert files this report.

Overview: Luckily for Outta the Oven, the place I had originally planned on reviewing was closed for renovations and this all-natural bakery was in my sights as my lunch mate threw one of his famous I’m-so-freaking-hungry-get-me-food- now hissy fits. I’d heard rave reviews of their cakes and thumbprint cookies, but I had yet to hear anyone mention their menu items in their café. So, on a whim, I pulled in and stepped into an odd mix of aromas: freshly brewed coffee, sautéed onion, and cake frosting.

Menu: From panini and salads to quiche and muffins, Outta the Oven Café and Bakery offers a pretty nice range of breakfast and lunch items with some outstanding baked goods and pastries. They’re known for their elaborate and moist layered cakes but their petit fours are both adorable and delectable. I rarely have time for breakfast in the morning (aside from a banana or cup of yogurt), so the fact that they serve breakfast until 3PM makes it easy for people like me (read: not morning people) to get their toast or pancake fix in, even if it is later in the day!

Jump.

Texas Feast served until 3PM daily.

Roast beef and provolone sandwich.

Sweets!

Some of the condiments at the Tea Bar.

What we ate: It took me three seconds to decide. Two words: Texas Feast. For $7.95 I got three eggs over easy with a piece of whole wheat toast, three hearty (and salty) strips of bacon, a mini blueberry walnut muffin, and rosemary potatoes that taste like all the flavors of Thanksgiving rolled into one. While I took photos of my friend’s roast beef melt sandwich ($8.95 with mini muffin and chips), I turned over my mini muffin, one egg and two strips of the bacon to appease his hungry glares. His sandwich tasted like a French dip without the au jus, with slices of roast beef nestled beneath melted provolone cheese, caramelized onions, and a horseradish sauce. Both meals were excellent and incredibly filling.

Extras: Dessert. Mmm the dessert. After lusting after a strawberry layer cake, I reluctantly decided to save it for another time. I did however get a cup of their house coffee, which was smooth and lightly roasted. They also have a tea bar with orange and lemon slices and fresh mint leaves set up (so cute!) and desserts displayed on every available counter space.

5100 Beltline Road, Suite 802. 972-866-0011

Mon – Fri : 9:00 am – 3:00 pm
Sat :  9:00 am – 3:00 pm

http://www.outtatheoven.com/

(They have a second location in Las Colinas.)

Nestled in the shadows of the towering stadium of the Mesquite High School fightin’ Skeeters, sits a humble family-owned pie shop with owners every bit as sweet as their glorious cherry pie.  Dallas needs more pie shops like Scrumbscious.  Sure, plenty of places offer a handful of pie flavors, many of which are honorable in their own right, but when an establishment is willing to dedicate their lives to the creation of an American icon, you can rest assured they are going to do things right.

Choosing your slice of pie can be a daunting task indeed for the indecisive and scatterbrained among us, but luckily you are safe enough just throwing a dart at the menu board and ordering whatever it lands on (Note: do not throw darts in the store, they do not appreciate this).  I could ramble on about my favorites, the silky smooth coconut cream, the rich, aromatic fresh pecan pie, but really, just go with your gut on this one.

There's a whole slice of pie in there, people!

But what drew me here was not the simple promise of fresh baked pies.  I have heard rumors for months now about the legend of Scrumbscious’ Pie Shakes.  Sure, the concept is simple enough.  Take everything that is sweet and lovely about the pie eating experience, slice of pie + ice cream + a dash of milk, throw it into a blender and drink it all through a straw.  Not rocket science (my granny has been doing the same thing with all her meals ever since her dentures started slipping), but something magical is to be had in the humble pie shake.  The ice cream tastes sweeter, the pie still sings softly through the symphony of flavors, specks of flakey pie crust threaten to clot up the straw and end the entire experience, but magically things turn out alright, and your you can suck your joy down in a steady stream of pleasure.  A dollop of whipped cream adds the finishing touch to an already over-the-top experience, and I’m not complaining.

Any slice of your choosing can be incorporated into the Pie Shake, so let your imagination run wild.  All your favorites are waiting for you: apple, cherry, blueberry, strawberry, banana cream, sweet potato, or pumpkin. You will begin to wonder why you never thought of this million-dollar idea.  You may even begin to imagine what other goodies could be upgraded to shake form.  Cupcake shakes? Cakeball shakes? Whoopie pie shakes? Deep fried shakes? Easy there partner, just leave the shaking to the experts, and no one knows better than the folks at Scrumbscious.  Enjoy, dear friends.

Scrumbscious Pie Company

1151 E. Davis St.

Mesquite, TX