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
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.
Our staff photographer Elizabeth “Spider Monkey” Lavin attended Taste Addison 2011 on Saturday night. She files food porn: Continue reading "Food Porn From Taste Addison 2011"
2 Comments »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.
I mentioned in the previous post that pulling together the story on In-N-Out Burger’s journey to North Texas was an arduous task. The words came a lot easier than the photo graphs. Although the corporate offices sent us stock art, they would not allow us access to shoot pictures inside a “store.” So we sent our favorite food photographer, Kevin Marple, to Southern California to do some guerrilla photography.
Kevin’s story is quite a thriller. He shot most of his pictures in a makeshift studio a hotel room next to an (undisclosed!) In-N-Out Burger location. Kevin will chronicle his hilarious tale on SideDish on Monday morning. Stay tuned.
5 Comments »Clever culinary student and 20-something entrepreneur Emily Skipper surprise-delivered these tasty treats to our offices this afternoon. (How did she know we’d need a 2 p.m. pick-me-up?) Her clever Jam Jar Sweets concept of jamming homey cobblers, s’mores, and cakes into Mason Jars may not be the first we’ve tried, but it might just be the tastiest.
UPDATE: Check out Emily and her Jam Jars at the Addison Four Winds Market at the corner of Beltline and the Toll Road on Saturday and Sunday.
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Blueberry tarts from Hilton Anatole (left); The Cake Ball Company proved that you can't have just one ball (right).
As hundreds of hungry (and eventually stuffed) guests can attest, it wasn’t all gingham and grilled meat at last nights Friends of the Dallas Farmers Market Hoedown where Dallas’ top chefs turned out to serve signature favorites and debut new experiments. Take a gander at the delish dishes that threatened to split the seams of our jeans…
jump for the so-good-you-can-taste-it photo gallery… Continue reading "A Seam-Ripping Good Time at the Friends of the Dallas Farmers Market 16th Annual Hoedown"
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From right: crispy head and trotters, confit shoulder, roasted rack with rosemary garnish. (photography by Sarah Reiss)
“I think some people were expecting a pig with an apple in its mouth,” Craft’s General Manager Max Rudberg commented as last night’s 23 guests for the Craft Whole Pig & Beer Pairing dinner began to take their seats. “I think everyone’s going to be very pleasantly surprised.”
Indeed, the five-course feast that Chef Jeff Harris and his staff began preparing on Monday was more of a gleeful homage to the animal than a trite gimmick. Upon its arrival, the pig was sectioned of — even the head and feet — so that each part could contribute its particular taste, texture and personality to the dishes.
jump here for the amazing food-porn photos… really! Continue reading "Craft’s Whole Pig & Beer Dinner Was No Foolin’ Around"
3 Comments »Vijay Sadhu’s new restaurant Sutra opens next month in The Shops at Legacy in Plano. He needed a few folks to use as guinea pigs to test some of his recipes. We were happy to oblige. Sadhu whipped out five dishes, assisted by longtime friend and Sutra consultant Arturo Romanillos (his specialty is pâtisserie and baking which he has done at Stephan Pyles and a few times at the James Beard House in New York. Currently he is Program Chair of Pâtisserie and Baking at Le Cordon Bleu College of Culinary Arts in Dallas. Here are some of the dishes we tried and you may be able to taste when Sutra opens.
Mung dal Falafel with Tabouli and Tahini Sauce. The falafels are made with garlic, ginger, and ground spice. It is accompanied by a tabouli salad made from mung dal sprouts, garlic, parsley, bulgur wheat, and lemon juice. The tahini sauce is essentially a sesame seed sauce with garlic.
Oh, there is lots more. (VIDEO!!) Continue reading "Vijay Sadhu Previews Recipes for New Restaurant Sutra. Bonus Video of Sadhu Cooking!"
9 Comments »Steven “Dallas Dude” Doyle stunned the foodie world today by posting this shocking news on his FB page:
I resigned from The Dallas Observer and now full time at the Critic’s Guide that will premiere Monday morning.
The Critic’s Guide is the brainchild of Dave Faries, another dude who quit the Observer. Faries and Doyle will be joined by Mark Stuertz, yet another dude who quit the Observer. Why didn’t Dave just call it Food By Dudes? Critic’s Guide debuts on Monday. I FREAKIN’ CAN’T WAIT.
Les deets. Continue reading "Dallas Chef Pal Steven Doyle Quits Dallas Observer"
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We’ve had a host of new entries to our collection of Dallas breakfasts. I’d thought I was going to feature this one today, because I can think of few things in this life less appealing than slipping a slimy sea creature down my gullet first thing in the morning.
But then arrived the photo at left. The contributor suggests that watermelon and bacon make great substitutes when you don’t have cantaloupe and prosciutto on hand. I link, you decide.
For those who prefer their breakfasts cute as a button, here you go.
Remember to keep sending your photos to breakfast@dmagazine.com.
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Chocolate apricot mole ice cream push pop. Yes, I know there’s a break in the temperatures, from the blazing 100s to the refreshing 90s. (That’s sarcasm — it’s still hot outside.) But no matter what the thermometer reads, it’s always the right weather for ice cream, and I’m digging Dude Sweet Chocolate’s gourmet push pops. It’s become a Bishop Arts Saturday ritual for me and my brood: burgers at Hunky’s followed by ice cream at Dude Sweet. Last week’s chocolate apricot mole creation was the perfect blend: sweet fruit, rich chocolate, and just a hint of spice. Frosty, creamy magic. This weekend? Who knows what owner Katherine Clapner will be serving up. But I’ll be first in line. After a burger and tater tots of course.