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The Naughty Kitchen With Blythe Beck is Not Canceled

A Disher tuned in to watch the Central 214 chef Blythe Beck’s reality show The Naughty Kitchen with Blythe Beck on Tuesday, and found a Hugh Grant movie running on Oxygen. (Snicker!) She asked me if the  show had been canceled? I went straight to the source via Twitter.

ChefBlytheBeck how you feel about it not being on this week. The naughty Army on Facebook is pissed!! How do the twitter peeps feel??10:42 PM Oct 27th from web
ChefBlytheBeck The Naughty Kitchen will be back next week with a whole new episode but I think that the Naughty Army should go to Oxygen.com and tell them10:41 PM Oct 27th from web
DSideDish Nancy…the show took a break last night and will be back with an all new episode next week. It has something to do with sweeps week. about 16 hours ago
DSideDish Yes Nancy I knew it was taking a break. Oxygen had told me a while ago!! Thanks for checking though! I appreciate it!! about 13 hours ago.

TV With Laura: The Naughty Kitchen, Episode 1

Hello. My name is Laura. You might know me from my Bachelor/Bachelorette write-ups. Perhaps not. Let me start by letting you guys know that I don’t pretend to know anything about cooking or food. For that stuff, you’ll have to look to our experts. Proper reviews are here and here.

But here’s what I do know: reality television. And you know how I knew that Ms. Beck wasn’t going to come out a winner here? The program airs on Oxygen, a channel that specializes in making women look, um.., less than great. America’s Next Top Model, Bad Girl’s Club, and Snapped–a fun 30-minute program that has but one plot: women go nuts and kill people—run almost non-stop on this channel. It makes little difference that The Naughty Kitchen apparently has the same producers as Ace of Cakes because those very producers have thrown out virtually every good thing about the relatively chill Ace. Naughty is too long (an hour), too frenetic (How many times do they need to cut away to a shot of a cocktail? We get it! Central 214 has a bar, too!), and too contrived (Fascinating that everyone in town, including Beck’s hairstylist, has intel that The Dallas Morning News has done a review before it’s even come out!) Let’s jump for more analysis.

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TV With Laura: The Naughty Kitchen With Blythe Beck

Laura Kostelny, the managing editor of D Home, is a reality TV junkie. She likes to write about reality TV. Laura is going to file her assessment of last night’s episode of The Naughty Kitchen with Blythe Beck soon. I watched the last fifteen minutes and I know Laura very well. Stay tuned, I think we’ll have a lot to talk about.

Restaurant News: Bits and Bites

From the copy and paste press release department.

York Street. Please join us Thursday, October 8th (7:30 p.m.) for an evening with one of Paso Robles, California’s finest wineries. Dinner with Tablas Creek. Six wines and seven courses will  featuring the Esprit de Beaucastel wines and two winery-only selections, both the Grenache Blanc and the Grenache Noir. $125 per person, exclusive of tax and tip. Call 214-826-0968.

Central 214. Tomorrow night Central 214 chef Blythe Beck’s reality TV show, “The Naughty Kitchen with Chef Blythe Beck,” debuts on Oxygen. If you don’t want to watch at home, the restaurant is hosting watching parties where you can “mingle with the star of the new Oxygen reality show, Central 214’s own Executive Chef Blythe Beck*, Megan, Kerri, and the rest of the colorful cast as they view each episode as it airs. You’ll “heart” the Tuesday drink and food specials Blythe is cooking up, featuring dishes from the show.” *Reservations not required. Please call for more info or to confirm when Chef Blythe Beck will appear at the weekly parties. 214-443-9339. Tuesdays, Sept 22 – Nov. 24. 9:00 p.m. (Arrive early for best seating.)

Central Market and New Beginning Center. Launching a “non-event”– Dine In to End Domestic Violence™– that “focuses on selling meals for two prepared by Central Market and delivering them to homes or offices, on Tuesday October 6.  Purchasers will have the option of four entrees, which include Beef Stroganoff, Pecan Crusted Chicken, Grilled Salmon, and Vegetable Lasagna. All orders must be received by 5 p.m. Friday, October 2 to guarantee delivery the following Tuesday and are priced at $75 per meal unit.” In partnership with Central Market, WFAA-TV/Channel 8, and BBVA Compass, Dine In to End Domestic Violence™ was created “after seeing a rapid decline in event revenue for live and silent auction types of events, so the agency focused on what would generate awareness while still engaging donors.  The concept is to make it really easy for really busy people who might not otherwise wish to attend a large function.” More details below.    (more…)

Will Central 214 Top Chef Blythe Beck Bottom Out on TV?

Is reality TV good for the career of a chef? I don’t watch enough to have an educated opinion but, from where I sit, it looks like more top chefs bottom out after their 15 minutes, or months, of fame. Casey who? Tre what? Lisa Garza is where? Dig what I’m shooting at you?

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.

Submarine Sandwiches: Jersey Mike’s in Dallas

Yesterday I was in a mad dash and multi-tasking to the point of being dangerous on the road. On top of it all, it was 2:30 p.m. and I hadn’t eaten all day. Speeding down Spring Valley, I noticed a “Grand Opening…Jersey Mike’s” sign. “Oh goodie, good copy,” I thought as I screeched into the parking lot. And lunch.

I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.

But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”

I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.

SideDish TableTalk: Three Jews, Zinsky’s Deli in Dallas, Six Opinions

We hope to start an occasional feature here on SideDish in which one of us adventurous eaters endeavors to discuss a restaurant experience with either some dinner companions or a couple of Dishers who might have expertise in the area.

For the first installment of SideDish TableTalk, I knew just where to go to round up a couple of fellow Chosen People to talk about Zinsky’s Delicatessen. What follows is the transcript of that conversation (or, if you prefer, complaint fest). We all seem to like Zinsky’s very much, but that doesn’t stop myself, “The Pastrami Kid,” and “Harry” from finding something to kvetch about. Below we discuss important Deli issues such as the one-handed sandwich, kasha knishes, and bagels. You don’t have to be Jewish to appreciate this, but it helps.

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Dishers Are Funny: Worst Meal in Dallas Stories Rock

I read the thread under the “What is the Worst Meal You Ever Ate in Dallas Restaurant” post last night and laughed for hours. We could print it out and use it as a script for a reality TV show. (Gene, call me.) Anywhoo, there are three posts that stick out as the best. Here are snippets of them:

MP on the Old Monk: “One night a few years ago, I met a redhead at the Old Monk. She was saucy…though I was completely sauced. I invited her to my apartment to watch David Letterman’s monologue…She wasn’t so saucy the next morning. So I took here somewhere I thought was safe. I think it is called the Garden Cafe…”

Amanda on the old  Flip’s on Ross Ave.: “..the food critic from the DMN came in to eat…and review. His waitress, a heroin addict (who later died of an OD), served him a 3 course meal…”

Jay Jerrier on Mi Cocina in Watters Creek: Bartender charged my 6 yr old daughter $1.50 for 5 maraschino cherries. He actually gave her a printed bill.

Great stuff, people. Thanks for sharing.

2009 KRLD Restaurant Week: Reader Reviews

Comments are open. Operators standing by.

[UPDATE: The Vault, Jasper's Ruth's Chris Steakhouse.]

The $8.32 Lunch: Cowboy Chicken in Dallas

It has been eons since I visited Cowboy Chicken on the corner of Greenville and Lovers. In short: the chicken roasting on the wood-fired rotisserie smells better than it tastes. Unless you love salt. The dark meat is so tender tiny bones slid along with it into my mouth and caused me to semi-choke a couple of times. (This probably would not have occurred if I hadn’t been typing and eating at the same time.) The chicken is a little greasy for my lunchtime tastes but would probably be the perfect antidote (salt and grease) to a hangover. The green beans were firm and snappy and briefly spiked with black pepper. The big kick of vinegar in the cole slaw caused my eyes to water. I could have eaten 10 of the yeast rolls. Next time I will try their chicken enchiladas—several veteran customers reccommended them.

2009 KRLD Restaurant Week: Reader Reviews

Comments are open. Operators are standing by.

[UPDATE: Nobu, Fearing's, Five Sixty, Bijoux, Lonsesome Dove, Bolla, Aurora, Abacus, The French Room,Canary Cafe.]

Top Chef Las Vegas : QuickFire Challenge First Look

Top Chef judge-with-the-mostess Tom Colicchio

Top Chef fans, it’s about to be on. Literally. The 6th season of the show starts next Wednesday night, and Bravo released a video of the first QuickFire today.

I’m excited as usual, but there’s no one from around here, so I guess we won’t really be discussing it too much. (And, one of the cheftestants has those earlobe plug thingys, as you’ll see in the clip. I really don’t mean offense to anyone who has them. But you know how we’ve all got our things that make us go, “ohhhhhhh” and cover our mouths and eyes at the same time? Ear plugs are mine.) Anyway, here is the link for the video.

KRLD Restaurant Week In Dallas: Love It? Like It? Hate It?

Ferrets are sexually dimorphic predators.

I realize a lot of you love to dine out during KRLD Restaurant Week/Month. You get a three-course meal at these restaurants for $35 and some “proceeds” go to the North Texas Food Bank. Win-win, right?

Over the years, I’ve talked to a many restaurant owners, chefs, and servers who aren’t crazy about the promotion. Perhaps given the current state of business they’ve changed their tune. I’d like to know.

Anywhooo, last year, the finest ferret at PegNews, Teresa “Vicky Christina” Gubbins, wrote the piece I wish I’d written about Restaurant Week. Here is the hot link to her story which officially makes this “Link To Teresa Gubbins Week.”  (Group hug.)

At the risk of going all Eatsblog on you, I would like to know: Why do you like restaurant week? Why do you hate restaurant week?  I will tell you this: it is the worst month of the year to be a dining critic. Okay, let’s rumble like we’re on Las Ramblas.

SideDish, an equal opportunity hot link provider.

Full Results From The American Cheese Society Competiton In Austin

David Brawley, chef instructor at Le Cordon Bleu Institute of Culinary Arts Art Institute’s Culinary School was a judge at the American Society of Cheese competition in Austin. He sends the final results. They are posted below. (Let’s go to Quebec!) (more…)

Julie & Julia Opens Today In Dallas

Several Dishers attended Whole Food’s screening of Julie & Julia last night. I haven’t read any new reviews. The whole story is soooo last week. If you saw it and want to comment, do it now. This will be your last chance. Moving on.

Quick Lunch Review: The Chocolate Angel In Dallas

Watch your back, Celebrity Bakery. Here comes The Chocolate Angel. Two sisters, Sherrie McCall and Marcia Clingon, have turned their wholesale fudge operation into four locations of The Chocolate Angel, a bakery, café, and tearoom.

I was shocked to open the door of the location in Preston Forest–the room was full of women. The only men in the space were behind the counter. The menu consists of soups, salads, sandwiches, a quiche of the day, and baked goods. (The Richardson location serves afternoon tea from 3:30-5:30 p.m.) The Chocolate Angel feels a lot like Celebrity Bakery except when you are stand over the cookie case waiting to order, you don’t faint from sticker shock: lemon bars are $1.00, Neiman-Marcus recipe chocolate chip cookies are 85 cents, and cupcakes are $2.75.

JC and I were jonsing for cheese and cheese we did find. She went for the four-cheese sandwich sprinkled with garlic salt and grilled between two thin slices of sourdough. We were so hungry we forgot to ask which four cheeses were melted together. (more…)

The Next Food Network Star Finale: Winner Winner Chicken Dinner

Chicken is what our next Food Network Star chose to prepare in last night's ep.

I won’t spoil the surprise for those of you who haven’t seen it. Jump for the winner.

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SideDish Movie Screening In Dallas: Julie & Julia

Last night, the Dallas Museum of Art and Arts & Letters Live hosted a private screening of Julie & Julia. If I have to write even one sentence to describe what this movie is about, you might as well skip this post and go here.

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: (more…)

The Next Food Network Star Episode 8 Recap: And Then There Were Two

Washington State, where Dallas/Keller Mel actually lives.

Well friends, we have almost reached the end of The Next Food Network Star. We are this close to finding out who will be the next Bobby/Giada/Rachael/Sandra/Paula. Last night, we got down to two. Dallas Mel is still bringing it. But wait! WTF is this? Oh, man!! I’ve already written my entire recap, so even though I feel quite deflated, here it is anyway. Sad face.

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Lisa Garza Gets A TV Show On CBS?

Two of my Deep Goats in the food biz are telling me that the ink in drying on a deal between Next Food Network Star runner-up Lisa Garza and CBS. My niece is going to her cooking camp next month. Perhaps she’ll get the poop on the scoop. Way to go, Lisa.

The Next Food Network Star Episode 6 Recap: Miami Meltdown

Finally, finally, there was some drama last night on The Next Food Network Star. Dallas/Keller Mel? Her star keeps getting shinier. Crockett and Tubbs? Less so, but that picture is still fun to look at. Jump for it.

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Dallas Cook Van Hurd of The French Room Will Appear on Hell’s Kitchen

Van Hurd: He’s got the devil in his heart.

Who loves, loves, loves Hell’s Kitchen? Guess what? Dallas cook Van Hurd of the French Room will be in Gordon Ramsay’s kitchen starting July 21st!

Food Stylist Angela Yeung Of Dallas Wins Food Magicians Competition on Food Network

Full disclosure: Angela Yeung of Dallas won the food styling competition on Food Network Challenge: Food Magicians last night but I didn’t watch the show. I meant to—I love food styling, but I just plain forgot. The show will be repeated (and repeated) and I’ve now got it scheduled. Meanwhile, congratulations to Angela. Spend your $10,000 prize carefully. You might want to wait on opening your own restaurant.

Food Network Continues To Showcase Dallas Talent: Angela Yeung Competes Tonight on Food Network Challenge

Angela Yeung competes on the Food Network.

Dallas-based food stylist Angela Yeung has cooked in Paris, New Orleans, and the South Pole. She has worked for James Beard award winners Susan Spicer and Donald Link and graduated culinary school in Paris at Ecole Gregoire Ferrandi. Angela staged at Le Violon d’Ingres under Chef Christian Constant. Before moving to Dallas to become a food stylist two years ago, she was the pastry chef at Luca D’Italia in Denver . Watch her compete tonight at 7:00p.m. on the “Food Magicians” episode of the Food Network Challenge. Tomorrow she could be $10,000 richer.

Wine Lists Decoded: D’Lynn Proctor of Graileys Fine Wines

Pages and pages of obscure vintages are always overwhelming at dinner, as are those three-digit prices on the right side. We recently caught up with D’Lynn Proctor, former sommelier at Five Sixty and current sommelier and cellar master at Graileys Fine Wines and Wine Cellar, to explain just how you go about creating a 300-plus wine list at a fancy restaurant that appeals to the snobs, the newbies and the masses.

What are the main factors you take into consideration when starting a wine list?
The main factor is always food. Does the wine (which always comes second to the food) match the weight of the food, method of preparation, style(s) of cuisine, and regions of specified cuisine? Secondly, the type of restaurant; is it fine dining, semi fine, casual, or a lounge atmosphere? Then, where is the location and what are the demographics? You can’t write a killer wine list for a fancy place in the middle of Kaufman! Nor can you have a casual wine list for a three-Michelin joint in the heart of a metropolis. (more…)