Who Wants to Meet at the Blue Collar Bar for Some Meatballs?

Yep. It’s almost quittin’ time and I just got a press release/menu in my hands from the Blue Collar Bar over on Henderson Avenue. This new neighborhood bar and grill blends “crafty comfort food with working-man fare.” What does that little slice of PR speak mean? Sloppy Joes featuring hand-pulled flank steak, meatball poppers, a fried bologna sandwich, blue plate specials such as Salisbury steak and cast-iron fried chicken, and some deep fried goodness I can’t wait to pop in my mouth: fried cheese balls featuring smoked cheddar and mascarpone breaded in Panko. Or if you just want to drink, try a Jack Hammered Headshot or Blue Collar Teamster Texas Tea. Doors are now open and the official grand opening party is next Thursday at 7pm.

Hector’s Blythe Beck Loves Her Gays

At least, so says Gay List Daily of the Hector’s on Henderson bawdy, fun-loving chef in a cheeky Q&A. Blythe is also shopping around her own TV show called “The Naughty Kitchen.” Check out a preview here.

Thanksgiving Day Dining Options

This post will be the official spot on SideDish for Thanksgiving Day dining. I will post releases from restaurants, caterers, and anyone else offering specials. Okay, check back often and make reservations. (Restaurants, feel free to post your info in comments.)

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Calling All Chefs: Open Casting Call

Wanna be the next Lisa, Casey, or Tre? Then show up at Le Cordon Bleu (hi, DB!) on October 19 from 2:00pm - 5:00pm and try out for Fox’s Hell’s Kitchen. They are looking for “top-notch chefs, 21 and over, who are passionate about cooking and skilled at their craft.” I’d show up just to see who shows up. 11830 Webb Chapel Rd. ‘Mo info below.

Update:

The Casting Call has been changed from Sunday to Saturday, October 18 from 2-5 p.m. The casting call will still be held at Le Cordon Bleu in Dallas.

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Jacques Pépin Does Dallas

Last night chef Jacques Pépin charmed the houndstooth chef pants off of almost every person in the SRO crowd at the Central Market Cooking School in Dallas. Unlike other egomaniacal, narcissistic chefs who fill the hours of endless cooking shows on TV, Pépin is as lovely, gracious, and enthusiastic about teaching as he was thirty years ago.

He was in town to demonstrate recipes from his new book, More Fast Food My Way, and demonstrate he did. Not only did he prepare five dishes in less than one hour, he answered questions, told a few jokes, and walked the aisles to shake the hand of every attendee. After class, he stayed to personalize books and take photos with guests.

When the crowd was gone, he didn’t ask to be whisked away to a hot new restaurant in town, he sat down with the cooking school staff and shared a family-style meal while he told stories about getting started in the U.S. after he was French Prime Minister Charles de Gualle’s personal chef. He also informed the group that he will appear on an upcoming Ugly Betty episode (maybe tonight) as Daniel’s son’s French grandfather, who has come to reclaim his grandson.

His best advice of the night? “I wrote a book called La Technique. I don’t know if you can find it because it’s discontinued,” said Pépin. “We took 34,000 pictures for that book. There are 3,000 pictures and everything you need to know about cooking techniques in that book. Read it or watch the tapes and you won’t have to pay $41,000 to attend the French Culinary Institute.”

How great is that? BTW, Jacques, I found a few copies and I ordered one in your honor.

Spotted: Lisa Garza in White Fishnets

See for yourself. How does this woman not have her own show? Does anyone even watch this? I had to change the channel.

Eating Out is Fun

And philanthropic. Color me late to this party but this week (Sept. 21-28) is Share Or Strength’s American Dine Out. Open this link, plop in your zip code, and make a reservation at a local participating restaurant. By doing so, you will do a good thing–help stomp out childhood hunger in America.

Lisa Garza’s Actions Speak Louder than Her Words

OK, we all heard Next Food Network Star finalist Lisa Garza wax poetic about wanting to be a role model for young girls. Many people thought she was just floating a bunch of warm-and-fuzzy babble on national TV. However, I just received an e-mail from a mother whose 8-year old daughter, Maggie, a burgeoning foodie, was captivated by Lisa. The family lives in Round Rock, and made plans to drive to Dallas, eat at Suze, and meet Lisa. Here’s Mom’s report:

After weeks and weeks of waiting and days selecting what to wear, we made arrangements to stay overnight in Dallas. Then…a phone call…Lisa will not be able to meet her at Suze after all!! She became tangled up with another obligation. There were tears, but we were already in Dallas and Maggie wanted to go eat there anyway. We walked into Suze and were greeted with “Are you Maggie? Lisa is so very sorry she can’t be here. She sent these flowers for you though!” Beautiful flowers too! Maggie was in awe of being in the elegant little bistro and took her seat.
The food arrived and we were all happily eating when suddenly Maggie turned chalk white,dropped her fork and squealed. There was Lisa!!!! She’d ducked out of her catering commitment to run by to make sure she didn’t let Maggie down!! There was Lisa in brown and cream looking every bit the movie star in her hostess apron. She took Maggie outside and talked with her and posed for pictures and even pulled her husband out of the kitchen so Maggie could tell him she “will never order pasta again if there is lamb on the menu.” Lisa had to get back to her work so she hugged Maggie and tied her apron around her little waist and thanked her for being such a great fan. It is we who thank Lisa for her gracious, unselfish spirit that makes this world a more beautiful place. Thank you.

Goose bumps. Who has ‘em?

Disher Review #12: Fearing’s

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You Mean Nancy Nichols Doesn’t Make More Than Rachael Ray?!?

Forbes has the lowdown on your favorite celebrity chefs and how much they earned last year. The always perky Rachael “YUM-O” Ray? A nice $18 million followed closely by Wolfgang Puck with $16 million. Surprisingly, queen of cholesterol Paula Deen only pulls in $4.5 million. Still, that’s a lotta of sugah, hon.

Next Food Network Star: Big Daddy’s House, A Review

Yesterday, I decided to follow through on my first season of “watching” Next Food Network Star and check out winner Aaron McCargo Jr.’s show. I figured the folks at the FN know more than I do about their programming lineup, and they had their reasons for choosing Big Daddy. Aaron’s show, Big Daddy’s House, airs at 12:30 pm on Sunday, just after Down Home with the Neeleys. So from noon-1 pm, you get a full dose of house and home, if you know what I mean. That said, Aaron’s show was better than I expected. Of course, the dude has been heavily coached, and who knows how many outtakes hit the trash after they taped the 30 minute show? It was edited to the max.

The set, meant to look like his house–heck, maybe it is his house–is downright tacky. The refrigerator is decorated with picture magnets, and stage right there is a picture hanging askew in the hallway. Aaron says “yeah, baby” a lot. And he refers to most of his ingredients as “bad boys.” When he picked up a raw New York strip he quipped, “I’ve got the goods, baby. I love it.” Then he kissed it. He made potatoes au gratin with his three favorite cheeses-cheddar, white cheddar, and processed American cheese. He used panko to top the potatoes. He brought our his best friend, smoky paprika, which in hindsight sounds like a chick he picked up on the strip in Vegas.

When Aaron was cooking, he was nervous and uneasy and he sweated a lot. (”I’m sweatin’ cuz I’m so excited!” he claimed.) However, the editor managed to splice in plenty of gushy, over-the-top Aaron moments. My three favorites: “What is steak au poivre? It sounds French, right? It’s not. It just means pepper.” “Call Big Daddy and tell him to come back to earth cuz he just took off.” And, finally, “Kiss your behind goodnight cuz here we go.”

Am I bitter they didn’t pick Lisa? Hell, no. I think winning these things cuts one open both ways. For now he has his 30 minutes of cooking fame. Then he’ll write a cookbook. For the rest of his contract–and, probably, his life–he will make appearances at food product conventions all over the place. If that makes Aaron happy, then I’m happy. I will say I wanted to eat every bite of what he cooked. However, next Sunday, I’m going back to the Dog Whisperer. Cesar makes a mean salad. Woof.

Note to Rathbun Brothers: Reader Sends You a Business Proposal

You guys out there just crack me up. Late last night I got an e-mail from a loyal Disher who has an idea for the Rathbun Brothers:

Kevin and Kent Rathbun should buy a vineyard and produce their own wine under the label The Grapes of Rathbun.

Oh, that’s so Bonny Doon. Wow, when it rains, it pours.

Next Food Network Star Lisa Garza’s Phone is Ringing

Love her or hate her, thanks to her appearance the Next Food Network Star, Lisa Garza is now wearing the apron in her family. I mean, designing the aprons. Sorry, Gilbert. Anywhoo, Lisa sends this update:

I’m actually working more than ever. I have had so many great opportunities arise from my stint on the Food Network! Right now I’m taking meetings with 2 different networks about my new show. I’m also raising capital for my organic retail concept, finishing a cookbook, developing my product line for Whole Foods AND working on new styles for my apron line! When it rains it pours!

When it rains, it pours? I like that. Jeez, that girl can turn a phrase too. Amazing. Several of you have asked me about her apron line. I’ll find out and get back to you later.

UPDATE: The website for Lisa’s designer aprons, www.couturecaviar.com, is under construction, but there is a phone number to call for info.

Wake Up With Kent Rathbun

First Kevin, now Kent–those Rathbun brothers are busy. Tomorrow morning, Kent will appear on WFAA’s Good Morning Texas to demonstrate how to prepare the breakfast of champions, Carr Valley Mammoth Cheddar and Shiner Bock beer soup. In other Rathbun news, Jasper’s has been chosen by Nation’s Restaurant News as one of this year’s Hot Concept! Honorees. What makes a concept hot? I’m so glad! you asked. The magazine staff rewards restaurants for “developing innovative, cutting-edge operations with strong consumer appeal.” Way to go, Big Daddy. No, not that Big Daddy. Kent, the original Big Daddy. Yo Kent, Kevin-anyone in your family I missed today?

Lisa Garza Has Some News

She’s going to tell me in the morning. Developing.

Our Own Stacey Yervasi Set to Debut On Fox 4

Tune in Monday morning around 8:25AM to watch the television debut of SideDish contributor, Ms. Stacey Yervasi, on Good Day. Stacey, who fills the rest of her work time as assistant managing editor, will chat live with Megan Henderson about the “Best of Big D” items–mainly the best food stuff–in the August issue of D Magazine. She’s smart, pretty, and funny. If you have to work, set your DVRs to channel 4 at 8:25AM. Rock ‘em, Sly!

Burning Question: What Does Bill Addison Look Like?

The other day in the comments section here, one of our loyal readers, “Logan,” left this note:

Ok, does Bill Addison look like Jody from Family Affair…b/c that’s what i picture every time i read one of his reviews now.

He’s confused because I call the DMN critic Freckle Face. Why? Because he has lots of freckles on his face? Maybe. Would I recognized Bill Addison if I saw him in a restaurant? Oh, yes. You see, I’ve had dinner with Freckle Face. And lunch. I won’t tell you if he’s tall or SHORT. I won’t tell you if his hair is dark or LIGHT. No sirree, Bill.

So, Mr. French jokes aside, I ask the question: Is it important for food critics to remain faceless in their community? I have lots to say on this, but I want to hear what you think. It’s a hot topic all across the country. So, let’s rumble.

Paula Deen Wants to Kill You

Case in point. Her “Lady’s Brunch Burger.” I thought this had to be a joke, but sure enough, it ran on FoodTV a couple weeks ago. What is it? A burger, with bacon and egg, on a donut.

Looks like Google may serve their own version. Not sure how that applies to “Don’t be evil.”

Gay Boys Two-Time Me

OMG, I feel like Susan Hayward in I’ll Cry Tomorrow. You know, the movie with the greatest tagline EVER: ” Filmed on location; inside a woman’s soul.” At one point Hayward’s character, Lilian Roth, has it all–fame, fortune, a thriving career, and a stable of gay men to style her fabulous wardrobe.

Then–poof–and the puffs are gone. (Sorry I’m mixing my FagHag movies here.)

I backfill here to get you up to speed: just a couple of weeks ago Les Boys over at Gay List Daily ran their first their “Hooray for Hags” profile which featured me. Today I wake up to find they are recommening THIS!

Oh, I’m spinning out. My inner-Lilian is coming forward: “I can’t be anything except what I am! Look, look–what did you drop that bottle for? What are you trying to do, drive me crazy? Go on, GET THE BOTTLE! GET IT NOW!”

(Exit stage left.)

More Lisa Garza

I know, I know. Most of you are suffering from Garza fatigue but my inbox is full of notes from folks who want more inside poop. Our indefatigable video producer, Kyle Kearbey, has put together a new clip. This episode is full of Lisa’s insight on her wardrobe, makeup, and fellow cast members. Lights, camera, Lisa.

The Next Food Network Star Finale Smashes Records For Food Network

Just when I get to point where nothing ceases to amaze me, something amazes me. Like the “breaking news” from the Food Network claiming the Next Food Network Star finale on Sunday was the highest-rated, most-watched telecast in Food Network history. Apparently 4 million viewers, a 27 percent increase over the season three finale, watched Big Daddy take the cake. The series was watched by 15.0 million adults. What can I say? Speechless.

Next Food Network Star 2008: Lisa Garza Interview

Dishers, a round of applause for our video producer, Kyle Kearbey, who braved the exclusive friends-and-family-only Next Food Network Star 2008 season finale watching party hosted by Lisa Garza and managed to whittle it down to a few minutes. Whew! Watch it here.

Next Food Network Star: Casting Call

Dishers, dust off your talent show act and e-mail the nice, albeit confused, folks at the Food Network. The casting call for Season 5 of the Next Food Network Star has been issued! Come on Dallas, let’s keep it going. (I already miss Bob and Susie.) Send your name, contact info, and the reason why you should be the Next Food Network Star to: NFNS5@foodnetwork.com. Mine’s been sent. (Wouldn’t that be a kick in the pants!)

Next Food Network Star Winner: Aaron McCargo

Shocking, really startling news, I know. We’ll have a kick-bass video of the only official Lisa Garza-watching party in Dallas online in a matter of hours, but first let us put this show to rest.

First of all, I’d like to welcome all of the new fans SideDish has made. Last Thursday night when we popped the Food Network for releasing the winners 3 days before the final show, the webby people at the FN decided to take down Bob’s blog and turn off all of comments and SideDish became the go-to-blog for Food Network talk. If you have a couple of hours, read the comments here. (Warning: crazy stuff!)

Secondly, I would like to congratulate Lisa for pulling off a great pilot for her Beautiful Basics cooking show. She pan-fried her inner I’m-not-good-enough demons and whipped the egg yolks of her savory zabaglione to the exact shade of her Carolina Herrera dress. (Hi Gilbert! Hi Ian!) Nice work, Lisa.

I learned a lot about the Food Network since this series began. I admit I don’t watch much of it–not because I think the shows are bad; I’m just not around a TV enough. I’m not tossing any judgment here, it’s just that the reality of my life leads me elsewhere.

That said, I feel sorry for the final three-I think the Food Network owes them an apology for spilling the favas before the ending. As I said the other day, all of the contestants sold their souls to the Foodie Devil when they signed the dotted line to participate. Even though they didn’t win, they are all still under contract and have to remit part of their earnings for the next two years to the Food Network. (Think American Idol.) Yes, I know it makes sense-they got an immense, to say the least, amount of promotion from the FN, and I’m sure Lisa’s catering line is ringing off the hook, but it still feels icky to me.

Aaron, I’d call you Big Daddy, but we already have one in our city and you do not want to mess with him. Good luck with Big Daddy’s House, I’m sure your mom and wife will watch. Adam, I thought those tong twirls would seal the deal for you. Sorry you lost, but you’re just a puppy. A few days on Lisa’s catering staff would get you up to speed.

Fightin’ Foodies of the SideDish Nation, the curtain is down on this phase of our journey but fear not, another drama (Hi Gina Campisi!) is about to begin on this very web page. We’d love to hear your final thoughts on last night’s Next Food Network Star show. Let it bleed.

Next Food Network Star Web Blunder: A Random Thought

I’ve just had time to read all the comments from FNGate, and I had a thought. I know it’s late on Friday afternoon and everybody else is at The Monk, but I’m still working. Anywhoo, When the contestants signed on to participate on the Next Food Network Star, they had to sign some pretty tough confidentially agreements to ensure a surprise ending to the series. If any one of them had too many margaritas and blown the story line, they could have been liable for actual damages and/or the damages set forth in the confidentially agreement. I heard from a reliable source, that if they blabbed, it would cost ‘em a $1million.

So, riddle me this Batfans, what do the producers of the show owe to the contestants when they blow the deal. OK, Aaron’s set, he’s got a new TV show. But what if Adam had been in negotiations with a group of investors that wanted to resurrect The Smoking Joint (his failed restaurant)? What if Lisa was just getting ready to sign a $10 million contract to play Dr. Spock’s long-lost love child in Star Trek: The Trouble With Baked Tribbles? What if they lost those deals? It could happen. Any legal minds out there care to help me here? It’s going to be a long weekend. Cook long and gossip.