Robert Hamilton and Cynthia Mulcahy (photos by Erin Ahlfinger)

As you drive down W. Davis Street in the heart of South Dallas, a field of sunflowers is the last thing you’d expect to see tucked among the single-story brick buildings, just blocks from the thriving Bishop Arts District. The fact that it’s so out of place in its surroundings is part of what makes this display of farming as public art so charming.

The project is a collaboration of the agricultural and artistic expertise of art dealer Cynthia Mulcahy and artist Robert Hamilton, who run Mulcahy Farms. They began looking for a site over a year ago, and chose the 1.6 acre plot in Oak Cliff for its location and visibility. The land was cleared and prepared for planting in March. Seventeen hundred and sixty Aztec Gold sunflower seeds went into the ground in a grid pattern under an ominous sky on a North Texas spring day. Days passed, and farming as art became entertainment as area residents and passerby took notice and began to express interest. Police, firemen, and bus drivers now honk in approval as they pass through their daily routes. “It really is like street theater,” notes Hamilton. “The traffic slows down.”

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Sunflower seed ice cream floats provided by Bolsa

Eight-inch golden flower heads and a picturesque sunset provided the backdrop for a reception and community picnic Saturday evening.  Fifty or so area residents and three highly cultured dogs came with blankets and cameras to admire the collaborative efforts of artist and nature. The chefs at Bolsa were kind enough to provide an adorable assortment of sunflower-themed treats including sunflower ice cream floats and butter cookies for neighbors to nibble on as they mingled.

As I sat on a bale of hay chatting with other guests, I began to understand that the contribution to the community was not the flowers themselves, but the opportunity to build the sense of community around them. “It’s great to get all the people out. It really brings the community together,” resident Victor Zimmerman comments. Nearly everyone there had noticed the plot while going about their daily routine and had been curious enough to seek more information. That search had brought them to this small plot of urban nature where they now connected with neighbors who also appreciated the opportunity to enjoy seventeen hundred flowers on the way to work each day.

Seventeen Hundred Seeds will remain on display at 715 W. Davis Street until it completes its natural lifecycle.

The plot from the Davis Street Side. The white box in the foreground contains an information sheet about the project.

Artistic rendering of an artist's rendering.

I’m a sucker for birds. So is Mexican artist Luis Sottil. You may have seen his work in other Mi Cocina restaurants: he currently has paintings in six other restaurants. The mural at the new Mi Cocina in Lakewood, in the old Matt’s space, is scheduled to open in July. Sottill uses only natural pigments such as cochinella, mother of pearl, minerals, vegetables dyes, and14kt gold in his paintings. For this painting he was inspired by these birds: “Hooded Oriole, Altamira, Golden Cheeked Warbler, Painted Bunting, Texas Hummingbirds, and the Northern Mockingbird.” Tex-Mex for Twitchers!

UPDATE: Scott from dallasfood.org brings up a good point in the comments section. Several of the birds listed above would be a rare sighting at White Rock Lake. The press release reads:

This is the first time Sottil has studied the local natural environment and incorporated it into his Mi Cocina murals. The artist has chosen to feature birds including the Hooded Oriole, Altamira, Golden Cheeked Warbler, Painted Bunting, Texas Hummingbirds and, of course, the Northern Mockingbird.

Luis Sottil was inspired by his research of the history and “exuberant beauty” of White Rock Lake and the Lakewood area, and it reminded him of the lush biodiversity on his native Tampico, Mexico. In particular, Sottil was drawn to the many colorful birds that are common inhabitants of White Rock Lake which reminded him of home.

Hmm. Methinks Sottil should seek the advice of JR Compton and switch out the golden cheeked warbler for a monk parakeet. If you truly want to represent the “exuberant beauty” of White Rock Lake.

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.

Seared Jumbo Diver Scallops with Mango Pico de Gallo and a Quick-Pickle Fresh Dill Cucumber from Miele Table Artist, Chef Uwe Muller

The Earth Day idea started with an original focus to think green, live green, be green…but over the years it has transformed beyond this idea into one of also living local, eating local, and supporting local (along with living a healthier lifestyle with a focus on sustainability).  Miele, German based producers of the high-end kitchen appliances and vacuum cleaners, has embraced these ideals in every aspect of its business, carrying the principle of bearing responsibility for generations to come.  With this comes their focus to help their customers live a better life with the help of their tools.  Last night at their Dallas gallery showroom in the Design District, Miele hosted a “Better Living” dinner with Chef Uwe Muller, adjunct instructor at Dallas’ Le Cordon Bleu who recalls growing up in his native Germany with Miele appliances in his home. I was an invited guest.

Over glasses of Texas wine from Landon Winery in Greenville, Texas (keeping it local) guests learned a little about the history of Miele and why sustainability and healthy living is so important to the 100+ year old company.  From the start, the company has followed the idea of “immer besser,” or forever better and forever different in German, always striving to make the best products to help their clients live the best life possible. Its products reflect this with energy efficiency, flexibility, durability and, especially with their kitchen appliances, providing solutions to help home cooks create and eat dishes made at home with ease and health in mind.  With this they have partnered with Chef Uwe, whose food philosophy revolves around simply eating fresh, as nothing he makes is processed, while eating seasonally and locally.  As he noted, “food should inspire passion, otherwise why eat it?”

Wild Boar Tamales with Garlic Roasted Corn and Tomato Ragout

Over a four course, interactive dinner we tasted why Miele and Chef Uwe are such a great fit through dishes created with their products and his philosophy. Artful banana leaf-wrapped wild boar tamales with roasted corn and tomato ragout was prepared using the Miele steam oven. Perhaps the coolest tool in the showroom, the steam oven allows you to cook anything from fish to veggies to ribs, chicken, and chocolate cake through the use of fresh steam, It keeps food moist, succulent, and helps retain nutrients without having to add fats, sauces, or any liquids.  Another bonus: there is no transfer of flavor, so you could actually cook all these things at once without worrying if your cake will taste like your salmon.  The built-in Master Chef system, a pre-programmed electronic tool built into the oven, helps guide home cooks through the cooking process.

Banana Leaf Tamales cooked in the Miele Steam Oven

Paired with a Landon Winery Grande Rosso, a hearty red blend of Granache, Syrah, Mourvedre and Cabernet Sauvignon grapes inspired by the wines of Provence but grown in West Texas near Lubbock, the tamale was moist and delicious, with a fresh pop of sweetness from the fresh tomato and smoky corn with lots of roasted garlic.

Che Uwe’s perfectly seared jumbo scallops were cooked on the Miele flat grill with just a touch of oil. Uwe finished the scallops with a few flakes of fleur de sel, pairing it with Landon’s refreshing, light and floral Viognier, and proving at the same time that you don’t have to bathe a piece of fish in butter and oil to ensure it develops a golden sear.

Chef Uwe finished with a decadent dark chocolate ganache on the Miele induction cooktop, displaying the ability to create the glossy, luscious sauce without using a double boiler, which he paired with spicy edible flowers and a soft pumpkin ice cream filled with whole raspberries and crunchy pistachios.   Miele products bring something elevated to your life without difficulty, helping you create delicious options that will also inspire better living.

Modern ceramic mug for $24 from shopterrain.com

Instead of, you know, working, I am doing some online shopping in secret. Except it doesn’t really count as ’shopping’ when you know you can’t afford a set of natural Opinel knives for $88, does it?

This is all D Home’s doing. Ever since I got hooked onto their blog, I’ve been drooling over pretty photos of chairs and flowers and chandeliers, none of which I actually need. But now that my imagination is running wild with crazy redecorating ideas, the first place I want to start is in the kitchen. It’s where I spend a good chunk of my time eating and pretending to know how to cook.

Jump if you like drooling too.

Ashwood cutting board for $32 at shopterrain.com (top); Natural Opinel knives for $88 at shopterrain.com (bottom)

Have you fallen in love as hard as I have? I am sitting here, swooning at my desk and scarily convincing myself that I really, really need these items. I mean, better tools do make for a better chef…

]]> http://sidedish.dmagazine.com/2012/04/04/if-only-i-could-stock-my-imaginary-perfect-kitchen-with-these-goodies/feed/ 1 http://sidedish.dmagazine.com/2012/03/30/friday-fun-cell-phone-camera-food-porn-video/ http://sidedish.dmagazine.com/2012/03/30/friday-fun-cell-phone-camera-food-porn-video/#comments Fri, 30 Mar 2012 16:31:31 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=38670 George just sent me this video. It’s hysterical.

Sweet Face: Chef Mansour Gorji.

I’ll be quick and to the point: Canary By Gorji is the most underrated restaurant in Dallas. Every time I eat there I am seduced by the creative cooking and I fall in love with Chef Mansour Gorji.

I took my family to Canary By Gorji  for dinner last night and we had a comfortable, laid-back dining experience. (I don’t have pictures because I didn’t use my cell phone.) The music, service, food, and atmosphere all work together to produce a calm atmosphere. We left happy and I didn’t feel like I’d just worked a review.

If you’ve eaten at this small, mostly Mediterranean-inspired restaurant, you have met Gorji. When he isn’t at a market buying fresh ingredients, he is in his kitchen creating unique dishes or visiting with customers. He was the first chef to champion the pomegranate, which he still uses as a garnish on steaks and in sauces. Last night, I devoured a celery root (trending!) and carrot salad that was so fresh it tasted like it was just plucked from the garden. The filleted trout served with a just a touch of white wine and lemon sauce is topped with tart barberries and capers. His food is so clean; so delicious. My mother claimed the pork chop as “the best she’s ever eaten.”

Gorji is a hard working chef. Not only does he cook every night, he supports local charities and produces a line of products which are sold online and in local stores. I’ve never seen him without a smile and a good-natured laugh. Go visit him. He will dazzle your taste buds and your heart.

My surprise package from Pookies Donuts

I woke up this morning craving two things: donuts and a Big Breakfast from McDonald’s (don’t ask me why). The universe must really love me, because I walked into work this morning only to discover a big box of donuts sitting on my desk. It came with a mysterious note from Rinny & Joaquin Lewis: “Mark suggested we bring these by. Thank you [insert smiley face].”

Er, thanks for the donuts, guys, but… who are you?? Have we met before? And what did I do to deserve these fatty donuts? Three weeks ago, I gave a random man my extra DART ticket, but that was the latest act of kindness I can remember…

A thorough Google search tells me that that Pookies Donuts opened at 6522 Lemmon Ave. last month, its Facebook page has 63 likes, and needs a new cashier who can speak English and won’t send emails.

Cashier needed for Pookies Donuts. The newest hippest Donut shop in Dallas near Love Field Air Port You must be friendly and outgoing and able to work in a fast pace environment. Position is early mornings till 1:30 pm. Our Donut shop is a fun working environment with great customers. And our donuts are very creative. You must be reliable; being bilingual is a PLUS.
We are Hiring this week!!!!!!!!!!!!!!!!!!
EMAILS WILL NOT BE ANSWERED EMAILS WILL NOT BE ANSWERED EMAILS WILL NOT BE ANSWERED EMAILS WILL NOT BE ANSWERED
MUST Apply in Person at MUST Apply in Person at MUST Apply in Person at
Pookies Donuts 8AM TILL 12:30 PM ONLY 8AM TILL 12:30 PM ONLY 8AM TILL 12:30 PM ONLY
6522 Lemmon Ave Dallas TX 75209
Must be able to speak English$$$$$$$

As for these crazy-looking donuts sitting on my desk, they are being approached hesitantly by co-workers who are well past the age of Fruity Pebbles and Froot Loops. The blueberry donut had good reviews, but it was the only normal donut in this box of ten. To be honest, I haven’t touched a single one of these donuts yet. They look like they could eat me.

Golden pineapple sticky cake with gold-dusted chocolate talon

Last night, I schmoozed with some Dallas media people at Five Sixty by Wolfgang Puck for a complimentary sampling of its Chinese New Year’s menu. Big D foodies like Teresa Gubbins, Steven Doyle, Jennifer (RealPoshMom), and the nice lady from foodbitch (I swear you said your name was “Katie,” but your blog says “Rachel.”) busted out their phone cameras the second after Executive Chef Patton Robertson finished introducing each course. Photos of the five courses happily lodging inside my intestines have already been posted on several different blogs, so there’s no point rehashing all the deets. I’d just like to add this little bit: the lobster dumpling had a thicker skin than I’m used to, yet the golden pineapple sticky cake made the whole elevator ride up to Five Sixty completely worth it for someone with baby acrophobia.

Jump because you’re hungry and you know it.

Loup de mer with lemon and black pepper sauce

It’s a pricey prix fixe at $125 per person ($175 with wine pairings), but, hey, Chinese New Year only comes once a year. Reserve your table before this menu is gone on February 3.

Chef’s amuse
Gulf shrimp springroll & egg drop soup

1st Course: Fire Dragon
Wok-fired lobster dumplings and XO chili sauce

2nd Course: Water Dragon
Roasted loup de mer with preserved lemon & black pepper sauce

3rd Course: Wood Dragon
Apple wood smoked Peking duck, Chinese mustard, and duck fried rice

4th Course: Earth Dragon
Szechuan pepper crusted filet wok fired longevity noodles

The pastry chef’s amuse:
House-made fortune cookie and tangerine sorbet
(The Cantonese word for ‘tangerine’ sounds like luck and wealth)

5th Course: Metal Dragon
Golden pineapple sticky cake black pepper ice cream, gold dusted chocolate talon

Beaujolais festival goes shagadelic at the Omni. (photo by Desirée Espada)

Friday was the night to be French in Dallas! The French American Chamber of Commerce threw their annual Beaujolais and Beyond Festival at the new Omni Dallas Convention Center Hotel. This festival started in Dallas over 20 years ago and it celebrates the arrival of the first bottles of Beaujolais Nouveau wine which is ceremoniously released each year on the third Thursday of November. Recently organizers have broadened the scope and now include wines from elsewhere in France and French grape varietals grown in the US. They have also invited French restaurants and caterers to provide a cornucopia of food. Friday’s soiree had a ‘60s theme and most of the sponsors were in costumes (I had no idea how many identical twins Austin Powers had). Images from the decade were displayed on a giant overhead screen and a section near the front was roped off to display iconic cars  which included a Jaguar e-Type, Volkswagen Karmann-Ghia, and a Porsche (Austin Powers 7th thought that it was the 356 Super 90). Impossibly thin girls in mini-skirts and Mary Quant tights danced on pedestals and one was kind enough to explain to me that the particular e-Type on display had the closed-in headlamps, making it more valuable to collectors.

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France on Your Plate's liquid hard-boiled egg. (photo by Desirée Espada)

The most shagadelic food was the Liquid Hard-boiled Egg served in an eggshell. As long as you were aware that the container was as fragile as a monetary union including Italy and Greece, you could get to the ethereal flavors inside. I know; I ate four. The creator was Edouard Barbaste, owner of the catering company France on Your Plate, who learned to cook in his family’s restaurant in the southern French town of Carcassonne.

The Food Providers

Go-go fabulous (left); Janice Provost, chef/owner of Parigi (far right, with Austin Powers look-alike) (photos by Desirée Espada)

(photos by Desirée Espada)

Other foods were provided by Bonnie Ruth’s Café, Cadot Restaurant, Eddie Deen, Empire Baking Company, France on Your Plate; Henry’s Homemade Ice Cream, Hotel St. Germain, La Madeleine, Lavendou Bistro Provençal, Le Cordon Bleu College of Culinary Arts, Mimi’s Café, Mozzarella Company, Omni Dallas Hotel, Parigi, Sambuca Uptown, Scardello Artisan Cheese, Studio Mykonos, Texas Spice, Les Trois Petits Cochons, and Delice Chocolatier Selection.

(photos by Desirée Espada)

Parigi's escargot (photo by Desirée Espada)

Anyone up for shots? (photo by Desirée Espada)

The Wine Details

The ‘beyond’ in the theme Beaujolais and Beyond refers to the fact that this year produced some superior wines:  a super 2009 Pinot Noir Reserve from Argyle Winery in Oregon; an impressive display from the folks at McPherson Cellars (Texas) who showcased their 2010 Viognier ($13.59), 2010 Roussanne (which I reviewed here) ($12.69), and 2010 Rosé of Grenache-Syrah ($9.79). All three are made from 100% Texas fruit and were good enough to stand blind comparison with the same varieties from anywhere in the country.

Dakota's version of finger sandwiches. (photos by Desirée Espada)

The Dakota's contingent. (photo by Desirée Espada)

The French contingent was represented by a stellar budget Bordeaux (do any still exist?)– the 2009 Château Bellevue de Fourcas Dupré, Listrac ($16.99). Several good wines from the Perrin family of Châteauneuf-du-Pape (an especially good value was the 2009 Côtes du Rhone Villages at $12.69). However, the biggest surprise and the most topical finds were the Cru Beaujolais wines. These  Beaujolais wines have been allowed to grow up. They are aged in wood with the care and attention afforded their Burgundy brethren to the north. They are relevant now because they are still light enough to be paired with turkey on Thanksgiving. I was especially impressed with the Mommessin Domaine de la Presie from the town of Fleurie ($13.99) and the Mommessin Domaine de Lathevalle from Morgon ($11.99). Both were complex, balanced, and lively with red fruit notes and earthy tones of mushrooms and the forest floor. These were two of the finds of the night and bargains at these prices.

Sampler plates of rosted pork and cous cous. (photo by Desirée Espada)

All of the wines were supplied by Goody Goody Wines and Spirits and all of the wines are in stock at their stores at the prices shown above.

Terry Touchstone and Alexandria Eaton (left); Artisianal Beverage Co. tapped into the fun (right).(photos by Desirée Espada)

Major sponsors included: Patron Sponsors BNP Paribas; United Airlines; Essilor of America, Inc.; The Honorable Robert Lavie, Honorary Consul of France; Jackson Walker L.L.P.; Michael A. Burns & Associates, Inc.; and Safran USA, Inc. The festival’s Villages Sponsors were Alcatel Lucent, American EurocopterCorporation; Eurosource, Inc.; and Evian North America. Nouveau Sponsors included Accor North America; BMW of Dallas, Dallas International School; The Foret Law Firm; L. Scott Brown, FACC President; Les Trois Petits Cochons; and Y.O. Ranch Steakhouse.

Guests served themselves, buffet-style. (photo by Desirée Espada)

The Venue: Got to say a word about the Omni Dallas. It was hard to guess that it has only been open a week. The place seemed to be well on top of things. Also, instead of crawling through Highland Park or Deerfield to take the kids to see Christmas lights this year, take them down Lamar to ogle at the animated colored lights bathing the exterior of the Omni hotel (there has to be a name for this use of lights as part of the architecture. From the Beijing Olympics to Las Vegas to Singapore it seems to be everywhere). They can get barbecue down the street afterwards.

Venison roll-ups from Y.O. Steakhouse (photo by Desirée Espada)

I was an invited guest at this event.

“The theme of the restaurant is based around elements: water, earth, iron and fire. Live music, theatrical lighting, fine wines and four courses of delicious food prepared in an open kitchen will make for a once in a life time experience.”

Live music? Oh, no! That song! I am sure this will be a lovely celebration. The Elements menu is below along with all the details you need to know.

ELEMENT MENU:

Water

Sous Vide Sea Scallops with Butternut Squash-Sage Brown Butter and Texas Muscat Syrup

Joseph Carr Chardonnay, Sonoma Coast 2009

Earth

Mushroom Soufflé, Hydroponic Watercress Salad and Truffle Essence

Buena Vista Pinot Noir, Carneros 2007

Iron

Iron Seared Filet Mignon, Lobster and Crabmeat Dynamite, Yukon Potato Cake

Elements by Artesa Cabernet Sauvignon, Napa/Sonoma 2007

Fire

Flaming Plantains with Latte Da Dairy Goats Milk Caramel Sauce

SEATINGS:       One seating time each night, Friday, October 27 and Saturday October 28, 2011

7:30 p.m.      Seating is limited to 104 people per night

RESERVATIONS:

Reservations are required.  $89 per person

For reservations please call Chamberlain’s Steak & Chop House at 972-934. 2467.

PARKING:         Complimentary valet parking at Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

ART & WINE STROLL:

During the stroll throughout the beautiful park, ticketed guests will sample Chef Chamberlain’s culinary offerings that are perfectly paired with fine wines.  For example:

         Artisan Cheese Fondue with local bakery breads complemented by Copperidge Merlot, California 2009

         Hummus, Herb Goats Cheese and crispy flat bread paired with a Helena Ranch Cabernet Sauvignon, California 2010

         Southwest Seafood Cocktail with Chipotle Cream accompanied by a Canyon Road Sauvignon Blanc, California 2010

         Roasted Pears, Smoked Bacon, Brie Cheese with Balsamic Syrup, Painters Bridge Chardonnay, California 2010

Artists include Addison resident and painter Karen Antos, ceramist Jo Clay, artist Gregg Frnka and others.  Entertainment will be provided by classical guitarist Eddie Healey, Tres Leches, a Latin instrumental Jazz group and the Dallas String Quartet.

WHEN:             October 27 and 28, 2011

7 p.m. – 11 p.m.

WHERE:           Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

Parking:  Free parking and shuttle at Spring Valley and Marsh.

TICKETS:          To sample the food and wines:  Tickets are $35 in advance and $45 at the door

A portion of sales will benefit Addison’s George H.W. Bush Elementary.

Available at:  http://vitruvianartandwinestroll.eventbrite.com/

There is no charge to simply stroll, enjoy the music and the art.

Who are you? I’ve been getting press releases from you for a long time but for the life of me I can’t remember meeting you. I do understand that you live underground and you cook a lot there as well, but do you ever actually come out during the day?

You talk funny. I mean, you write funny. You “sound” like you are totally hip and in with all of the IN people which explains a lot about our relationship. It’s so cool that you are throwing a birthday party for yourself on October 23! You must have lots of friends! Three LIVE bands, CAJUN food, and BYOB! Totally bitchin’. And Thursday, you only have 20 seats left for your super secret dinner in Deep Ellum. Have you done the math? Do you think you can get that many people under the ground in Deep Ellum? It must be so freakin’ dark, dude. Six courses for $66? That dinner is like so effin’ New Testament! And payable in “unmarked, untraceable cash only”? Brilliant.

Keep it up and maybe you’ll get your own restaurant one day. Oh, wait. My spirit is shaking. I’m getting an incoming subliminal message from, wait…oh…I can’t quite make out the voice, I can only hear pigs squealing. Oh, now  it’s clear. It’s  Steven Doyle LIVE from the State Fair. He says you have a “concept portfolio”  for a future restaurant called Twenty-Seven. Far out, it sounds so Satanic! Will you take American Express? Awesome. Keep us posted.

Good luck,

Nancy Nichols

Get it? Corn dog. Hah!

Here is a preview of some of the hip new t-shirts carnival workers will be wearing when the Texas State Fair opens on Friday. They were designed by the Belmont Icehouse in Deep Ellum. They will be available for purchase.

Pretty self-explanatory.

Fletcher's finest gets a loose mustard Devo do.