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.

Stephanie Hutson, marketing manager at The Mansion, was in high spirits. She said the party hosted about 600 guests. But she was also looking forward to the weekend when she would travel with Mansion chef Bruno Davaillon to the James Beard awards. Davallion’s dish was one of the best of the night. He served pork belly with smoked hummus, pickled ramps and rhubarb. I’m a sucker for hummus. Friday night, I discovered I’m a sucker for smoked hummus. I also really enjoyed Tim Byres’ dry cured pork with purslane and cantaloupe. It was a light, fresh dish on a muggy evening.

Chef Serge Botelli from Rosewood Tucker’s Point in Bermuda got rave reviews for his ancho-cocoa rubbed grilled quail, which came with sage polenta, spiced capsicum jus, and fig syrup. Several people also directed us to the Crescent’s chef Juan Rosado. He was serving a short rib with crispy, sticky rice and pickled vegetables. The ribs (a little large for one bite, but still manageable) offered a bit of kick at the end, which paired nicely with the rice.

I have a very large sweet tooth, so I knew I couldn’t leave without trying the Mansion’s chef Nicolan Blouin’s Mansion Macaroon Mania, an assortment of macaroons, which were made in-house. My favorite was the peanut butter and jelly. I’m simple.

Jump for food shots.

Photos by David Higbee

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

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

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.

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.

Interior seating. Kate Nelson of Piecurious makes curious donuts. Photography by Desiree Espada.

James St. Peter rings up a sale. Photography by Desiree Espada.

The Zoo Ropa with iced animal cookies. Photography by Desiree Espada.

Jenni's evil Elvis: peanut butter with banana and bacon. Photography by Desiree Espada.

Greek yogurt parfait and The Hypnotic. Photography by Desiree Espada.

The Canadian Health Care. Photography by Desiree Espada.

The Biscuit Board. Photography by Desiree Espada.

Biscuit with peanut butter and jelly. Photography by Desiree Espada.

Fried chicken biscuit and gravy. Photography by Desiree Espada.

Hypnotic Donuts: Inside out. Photography by Desiree Espada.

Team Hypnotic: Rachel Villarreal, Kate Nelson,and James Baker. Photography by Desiree Espada.

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.

Clockwise from top left: Exterior signage and storefront; Tom Spicer’s herbs & vegetables; Executive Chef Jeff Harris, Rock N Roll Artwork; Fresh juices "Liver Cleanse" and "The Cliff ; Barista Jezy Gray (All photos by Desiree Espada)

]]> http://sidedish.dmagazine.com/2011/12/19/desiree-camera-photo-essay-of-bolsa-mercado-in-oak-cliff/feed/ 3 http://sidedish.dmagazine.com/2011/11/23/dallas-food-porn-lucia-by-kevin-marple/ http://sidedish.dmagazine.com/2011/11/23/dallas-food-porn-lucia-by-kevin-marple/#comments Wed, 23 Nov 2011 16:32:09 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=33143

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…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

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.

EAT from Rick Mereki on Vimeo.

jump for the Move and Learn short films…

LEARN from Rick Mereki on Vimeo.

MOVE from Rick Mereki on Vimeo.

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…

Cured salmon and potato latkes. (photo by Desirée Espada)

The celebration, which started out as an intimate affair for 60 in the back room, welcomed more than 100 guests, most of whom arrived before 6 pm. Perrier-Jouët models poured three vintage cuvées that were accompanied by hors d’oeuvres by NOSH’s dynamic duo: chef Avner Samuel and executive chef Jon Stevens.

Tuna tartare with avocado, soy, and chilis. (photo by Desirée Espada)

First came the 2000 Belle Époque Blanc de Blancs, of which only 20,000 bottles were made. It was followed by the Belle Époque Brut and the Belle Époque Rose, all of which complemented the light, crisp hors d’oeuvres. The chefs served said hors d’oeuvres in a mixed fashion instead of in succession with the champagnes.

Tuna tartare (left) overseen by Carrie Keep (right). (photos by Desirée Espada)

Hors d’oeuvres included beet cured salmon and potato lakes with caviar and crème fraiche, smoked bay scallops with spicy tomato chutney and grilled bread, and yellow fin tuna tataki.

Surprise menu addition: lobster fritters. (photo by Desirée Espada)

But the champion of the night was the surprise addition of wonderfully light yet creamy lobster fritters. “It’s different,” said executive chef Jon Stevens of the dish. “It’s surprising when it hits the mouth. Texturally, it’s light. People think, ‘Fried fritter, it’s gotta’ be greasy and doughy.’ It’s really not. It kind of puffs up like a cheese puff. There’s a lot of nice big flavor in that, and that’s what we go for here.”

Chef Jon Stevens crafts the tartare (left); Perrier-Jouët models (right). (photos by Desirée Espada)

The winning duo of Perrier-Jouët and NOSH drew a packed house. (photo by Desirée Espada)

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

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

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…

Quail stuffed with wild boar sausage. (Photo by Desirée Espada.)

On the menu: We started with the quail appetizer stuffed with wild-boar sausage. Even split between two people, the quail was meaty and savory enough to satisfy both of us. The addition of wild boar might imply a gamey aftertaste; this was not the case. Instead the meat was mildly spiced and rich with fats and dense protein. As a contrast, the bright and pungent artisan salad with shaved fennel and tomato vinaigrette cleared the palate for the courses to come.

Gentlemanly waiters and contemporary environs. (Photos by Desirée Espada.)

For our main courses, we chose the seared duck breast (lovely and rare) and the thick,  juicy bone-in pork chop served over morel risotto with an additional side crock of bacon-rich, braised Brussels sprouts that stole the show. In the case of the chop, the inherent superiority of the meat was optimized by a brief cook time. The risotto, while salty, hummed with mellow mushrooms, grounding the dish from the bottom up.

Grilled pork chop with morel risotto. (Photos by Desirée Espada.)

My only point of concern came with the dessert: airy layers of chocolate layered with salted caramel popcorn and garnished with vanilla ice cream and more popcorn. No part of it failed—the chocolate was rich, yet light; the popcorn was crunchy, and the ice cream provided girl-next-door solidity, but together the dish felt like flavor overkill, too much of too many good things.

Brussels sprouts side. Nobody puts this baby in the corner. (Photos by Desirée Espada.)

Respect to Jason Kosmas for his deft and layered cocktail menu. We ordered a trial margarita, tangy with blood orange juice and a spicy kick. Since Kosmas was pouring, we asked him to surprise us on our second drink, with the only stipulations being that he use tequila or rum, give it some heat, and not make it too sweet. What arrived was exactly that—a delicious cocktail tailored to my specs. But, after trying both, I actually preferred the margarita off the menu. The moral: trust the man behind the shaker.

Chocolate layered with salted popcorn and garnished with ice cream. (Photos by Desirée Espada.)

In all, touches of Hollywood regency in the entry, clubby lounge spaces inside and movie marquee rooftop provide a see-and-be-seen vortex. One caveat: the place can feel chaotic if you sit at one of the tables near the upstairs bar. Instead, opt for a second-floor table overlooking the parking lot (trust us, the view is better than it sounds; this is Highland Park after all), or brave the frizzies and head out onto the patio.  Try it out for yourself and see if you can beat Loren’s seven-hour record.

Jason Kosmas, mixologist and cocktail consultant. (Photos by Desirée Espada.)

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

Fried calamari from Mi Piaci. Photo by Elizabeth Lavin.

Mud bugs from Nate's Seafood. Photo by Elizabeth Lavin.

Ice cream cone from Henry's Homemade Ice Cream. Photo by Elizabeth Lavin.

Pina Colada from Los Lupes Tacos. Photo by Elizabeth Lavin.

Ribs from Kenny's Wood Fire Grill. Photo by Elizabeth Lavin.

State Troopers Kuhlberg and Zobel enjoy tocos from Los Lupes. Photo by Elizabeth Lavin.