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Articles about Food Porn

TACA Lexus Party on the Green Gets a Taste of Mother Nature

The Rosewood Mansion on Turtle Creek's chef Bruno Davaillon and his station, which had my favorite item, smoked hummus. Photos by David Higbee

Friday night’s soirée, TACA Lexus Party on the Green, took place on the lawn at the Rosewood Mansion on Turtle Creek.  There were cars up for winning, a cork pull, fabulous trips and dinners in the silent auction, and food. Oh, so much food. More than 30 chefs gathered in the courtyard to offer up some of their best fare. And it was all going really well, too, that is until Mother Nature got involved. It was a bit muggy at first, then there were sprinkles—little ones that grew—and then it rained. Partygoers and chefs headed toward the doors of the Mansion. Within a couple minutes, Mansion employees walked around offering umbrellas to those who stayed outside. But within maybe 15 minutes, it all cleared up, people and chefs returned to their stations, and the party continued. (more…)

Friday Fun: Cell Phone Camera Food Porn Video

George just sent me this video. It’s hysterical.

Food Porn: Lucia in Dallas

Lucia: Squash ravioli with amaretti. Photography by Kevin Marple.

I ran across this photo last night. I had to share.

Restaurant Review: Nana in Dallas

Grilled duck with beets. Photography by Kevin Marple.

In late December I posted the “Top Twelve Bites I Put in my Mouth in 2011.” Well, I screwed up. It should have been 13 because the gnocchi, crunchy barley, and earthy mushrooms I devoured at Nana was the inspiration for the post. My apologies and compliments to the chef, Anthony Bombaci. You sir, are truly one of the finest chefs in Dallas. Here is my latest review of Nana.

I’ve spent the better part of the past 12 months eating pizza, gourmet burgers, and tacos. So it was quite glorious to sit in a glamorous dining room among a rich and well-coifed crowd, with the bright lights of the Dallas skyline twinkling in the distance. Women were dressed in fancy chiffon gowns and beaded black dresses. Men removed their Stetsons and handed them to the hostess. It wasn’t a trip back in time; it just happened to be the same night as the Cattle Baron’s Ball. For one Cinderella-style evening, our threesome basked in their finery. We were also thrilled with the edgy fine-dining experience presented by Anthony Bombaci, one of Dallas’ more underpromoted chefs.

Oh, there’s more.

Desiree + Camera: Photo Essay of Hypnotic Donuts in East Dallas

Hippie donuts will be served in a groovy setting.Photography by Desiree Espada.

SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.

Glory be to the donut. (more…)

Desiree + Camera: Photo Essay of Bolsa Mercado in Oak Cliff

Interior of Bolsa Mercado. Photos by Desiree Espada)

Desiree Espada, our energetic young photographer, is taking her camera all over town to shoot all-things-food. Today she brings us Bolsa Mercado. From her eyes to yours.

(more…)

Dallas Food Porn: Lucia by Kevin Marple


Lucia’s Buttermilk Panna Cotta with fig sorbetto photography by Kevin Marple.

This Little Piggy Went Downtown

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

  • Yes, this is really real.
  • Don’t you judge us; we all knew it would end up here someday.
  • And yeah, your right we probably did go too far this time.
  • Sorry, Mom.

It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.

Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.

If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.

you know you want more. jump for it… (more…)

Hey Dallas, What Would You Ask Anthony Bourdain?

My question: What is behind that bone? (Photo by Melanie Dunea from the book, My Last Supper)

Anthony Bourdain will be at The Majestic tonight. Tickets are still available. I understand there will be a Q&A segment in the show. Can’t go? Send me your questions. I’ll try to get them answered.

Oh, and Tony. Tonight is the sixth game of the World Series. Our Texas Rangers could be champions before your show is over. You’ve will have hard core Rangers fans in the audience with DVRs recording the game. Please do not give game updates. That goes for you fans in the audience. If I see one of you on your cell phone getting game results, I WILL CUT YOU.

I Could Watch Andrew Lees Eat, Move, and Learn All Day Long

Three guys took 44 days, visited 11 countries, flew 38,000 miles via 18 flights, witnessed an exploding volcano, and used two cameras to capture almost a terabyte of footage. From that, they gleaned three short films—each with its own linear concept based on movement, learning and food. The three mini-documentaries, starring the edible Andrew Lees, are as compelling as they come and prove that sometimes porn comes fully clothed:

EAT from Rick Mereki on Vimeo.

jump for the Move and Learn short films… (more…)

Perrier-Jouët Champagne Celebrates 200th Anniversary at NOSH Euro Bistro

Perrier-Jouët 200th anniversary celebration at NOSH euro bistro. (photo by Desirée Espada)

Last night, contributor Brooklynne Peters attended the Perrier-Jouët 200th anniversary celebration dinner at NOSH. Here’s her report:

Last night, an eclectic mix of Dallasites crowded into NOSH euro bistro to escape the record-breaking heat and to celebrate the 200th anniversary of boutique champagne house Perrier-Jouët.

jump for food porn and to read more… (more…)

Hubba Hubba. Carrie Keep From NOSH Goes to Hell With Gordon Ramsay

Carrie Keep from NOSH landed herself on Hell's Kitchen.

Look for local hottie, NOSH line cook Carrie Keep, on the upcoming season of Hell’s Kitchen, premiering on July 18. Keep is the latest in a long series of Dallas restaurant pros to throw themseves into the reality gristmill and is rumored to have made it to the finals (although that’s just foodie buzz rumor at this point). Show up at Nosh on Monday July 18 for the premier-watching party.

Her profile on the show’s site reads as such:

Name: Carrie Keep
Age: 31
Occupation: Pantry Chef (editor’s note:yes, it says pantry)
Hometown: Dallas, TX
Signature Dish: Chicken-Fried Rib Eye with Yukon Mashed Potatoes and White Truffle Cream Gravy

2011 Southwest Foodservice Expo: Texas Mushrooms

Sarah Tensberg is a trained chef who has worked at restaurants in New York and Washington D.C. But she gave up the glory to move to Gonzales, Texas and become corporate chef of family-owned Kitchen Pride Mushroom Farms.

At the Southwest Foodservice Expo I asked her about the different types of mushrooms the company had on display.

First-Take: Tre Wilcox’s Marquee Bar & Grill in Highland Park

Chef Tre Wilcox (left); Marquee's contemporary dining room (right). (Photos by Desirée Espada.)

What to expect: Let me open by saying that the first time D Magazine’s administrative coordinator Loren Means went to Marquee for lunch, she didn’t leave until well after dinner. There’s a lot of evidence to suggest that the cocktails are as much to blame as the food, but all she knows is that she was happily reunited with Wilcox’s duck three ways and Jason Kosmas’ French 75. She describes it as “one happy Sunday.”

These days, in Marquee’s two-level restaurant (and on the cooled, bird’s-eye-view, movie-marquee patio), the duck three ways may appear and disappear from the rotating menu (as if Wilcox does not want to replicate Abacus, yet can’t escape the dish’s popularity), and the French 75 is concocted by request only, but we managed to have a great meal nonetheless. Even though some of the items I mention herein will most likely have cycled off for your visit, the bulk of the menu shows evidence of Wilcox’s skill and optimism.

read more about Marquee… (more…)

Food Porn From Taste Addison 2011

Our staff photographer Elizabeth “Spider Monkey” Lavin attended Taste Addison 2011 on Saturday night. She files food porn: (more…)

Monday Morning Food Porn by Kevin Marple

Pan-crisped halibut by chef Chris Ward at The Mercury.

Pan-crisped halibut by chef Chris Ward at The Mercury.


In-N-Out Opens in Dallas Tomorrow. Do Your Homework.

I’m sure there will be mass hysteria in Frisco and Allen when the first two branches of In-N-Out Burgers in Texas open their doors in the morning. One reader told me the Allen location was opening at 1:30AM. “That is false,” said Carl Van Fleet vice president of planning and development. “We may open a little early if we have customers waiting (we usually open at 10:30am) but early would be around 9:00am maybe a few minutes earlier if we can be ready.”

If you’ve never been to an In-N-Out, you need to learn a few things about how to order. You don’t want to sound like an idiot and babble on about animal style if you don’t understand what animal-style means. You could end up (sorry) with something other than a cheeseburger. Remember, you are entering a sanctuary filled with a frenzied mass of cult worshipers. To help you, I have attached some must-know background information and our Newbie’s Guide to In-N-Out which illustrates and explains the secret menu.  So open these links, print them out, and study hard. It’s everything you need to know before you go.

Monday Morning Food Porn by Kevin Marple

From Smoke:Ricotta Pancakes Blueberries and Apricots

Monday Morning Food Porn by Kevin Marple

Porterhouse steak at Al Biernat's.

Monday Morning Food Porn by Kevin Marple

Street corn at Alma by Kevin Marple.