Congratulations, Miracle Whip’s marketing team, you’ve created a very catchy ditty, but unfortunately, there’s no way anyone can sing open your mouth, find your tangy creamy side and let it all out. People are going to raise their eyebrows.
The Gene & Julie Show took it upon themselves to retell the story of Lucky’s takedown at The Chesterfield noir-style. Click on the link to hear these guys’ spin on yesterday’s drama.3 Comments »
Um, I don’t know about you, but I’m having serious Downton Abbey withdrawal symptoms. For example, I can’t seem to spell ‘downtown’ correctly anymore. My fingers keep wanting to type ‘downton.’ Anyways, while we’re all waiting for September to roll around with the third series, we have this video to hold us over ’til then.
Most of you know Eric Nadel as the voice of the Texas Rangers. This year, Eric begins his 34th year as a Rangers broadcaster in 2012, his 18th as the lead radio voice. The other day, he picked up his seventh 2011 Texas Sportscaster of the Year Award from the National Sportscasters and Sportswriters Association. When he’s off the air, he practices his new hobby as a concert promoter. He’s helping a few female singers get gigs. His current hot property is Daphne Willis.
Nadel loves to eat. He leans towards vegetarian food most of the time, but he can be seduced by a bitchin’ burger every once in a while. When he travels, he sends reports of restaurants he discovers in American league cities. Last night he was invited to a “friends and family” preview dinner at Sundown at the Granada. He was so excited when he finished he dashed off this quick review and sent it to me at 11:41PM.
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Most people were eating burgers and sliders but we found a very wide range of vegetarian options and we tried four of them, all of which were great. We had stuffed avocados (you get three different kinds on a plate), a chopped salad (with kale, sweet potato, avocado and all the normal veggies too), homemade veggie burger, and a succulent quinoa-black bean-sweet potato dish with avocado sauce. Unfortunately I totally forgot to take pictures. If tonight was any indication, you will really like this place. They are buying locally produced ingredients such as grass fed beef and free range chicken whenever possible, avoiding the Sysco type distributors whenever they can. The owner and his wife are vegan primarily for health reasons, but he says he has no trouble giving the public whatever they want to eat. He has come up with a big vegetarian selection with lots of taste, great seasoning. It’s the best tasting vegetarian food I have had in Dallas. And the other people were raving about the burgers. The chef is the guy who has been catering for the bands at the Granada.
If you come here often, you know the ubiquitous jonfromtjs. His comments are found on every food blog and social media outlet in Dallas. His real name is Jon Alexis. His real job is marketing his family’s seafood and catering shop TJ’s Seafood Market. I’ve known Jon’s parents, Pete and Caren, since the early 1700s. I’ve witnessed Jon’s profile and knowledge of business mature. Jon’s sends many enthusiastic announcements about the promotions at TJs. This one caught my attention.
Florida Stone Crabs – a trip to Miami without leaving your home. Stone crabs are sweet, mild, and delicious. Dip in TJ’s Creamy Mustard Sauce for an authentic experience. Prices are in flux – right now LARGE claws are 31.99/lb.
Thanks for that, Jon. Oh, and I love the video. It cracks me up.
Whenever I get grumpy, I go to my DVR and watch a rerun of Posh Nosh. The show is a 2003 BBC show parodying TV chef. I think it may be ten minutes long. The program stars Arabella Weir and Richard E. Grant as the chefs Simon and Minty Marchmont and is telecast from their make believe restaurant The Quill and Tassel. One of my favorite shows is below. Search for the episodes online or KERA and us them like Xanax.11 Comments »
OK, so technically he just recounted doing so on The Colbert Report, but his description of biting into a fatted, endangered bird is one for the vault:
|The Colbert Report||Mon – Thurs 11:30pm / 10:30c|
Two years ago, Raul and Olga Reyes lost their popular restaurant La Palapa Veracruzana in Oak Cliff. Thanks to some help from their neighbors, the couple has emerged with a new restaurant, Mesa. It’s in the same place and the menu is a little more upscale, but the heart of this talented couple is devoted to producing the finest food from Veracruz. Here they discuss mole, snook, and their new restaurant, Mesa.
We’ve followed chef John Tesar from the refined confines of the Rosewood Mansion to a cocktail den in South Side to upscale burger joint in One Arts Plaza. It only seems logical go travel along with him to a mountain in the wilderness. Huh? Ever the clever chef, Tesar is, once again, letting his freak flag fly. How high? Tesar is not spilling details other than he will be competing on a new Food Network show called Extreme Chef. He could be killing a live rattlesnake for breakfast or cooking a rabbit on a car engine, both of which I would pay to see live (especially the visual of this nerdy black glasses steaming up over a steaming radiator). But we’ll all have to wait until the show debuts on June 30.
The premise: “Each episode pushes three chefs to their physical and mental limits as they must adjust to extreme conditions and unpredictable curveballs such as swimming across a lake for ingredients and using a car engine as a makeshift stove.” The victorious chef pockets $10 grand which, after taxes, might be $5,000. Whatever, soon we have yet another Dallas chef on TV. I hope Tesar wins. He could flaunt his victory over Anthony Bourdain and Andrew Zimmern.
The first time I watched the trailer below, I thought it was a joke. It’s not. It’s reality. Excuse me while I open a can of Sterno for lunch.
You may have seen this video before but every time I watch it makes me smile. Happy Good Friday.1 Comment »
Last night’s dine around dinner and wine tasting took place on the grounds of Perini Ranch. Chefs and wineries cooked and poured for over three hours. I was a bad reporter. I didn’t take notes or shoot many pictures because I wanted to just experience the evening. However, I ended up with a few videos and pictures that paint a picture of some of my fondest memories. (Earlier reports here and here.)
I was most impressed by chef Marco J. Martinez of Matt’s Rancho Martinez. Marco is the youngest son of the late, great Matt Martinez, Jr. Marco created a “Southern plus prairie plus Texan” dish which consisted of a thick waffle covered with smoked rabbit and jalapeno cole slaw. I’d give second place to Chef Tim Byres of Smoke. He served melt-in-your-mouth ribs with a sassy chimichurri sauce and blue cheese spiked grits. As always, Jacques Pepin floated around the crowd chatting and sampling the food by Texas chefs. He is perhaps the kindest man in the business.
Go below for video and pictures. And make plans to attend next year (April 20-22). It’s an intimate event and the proceeds go to supporting graduate fellowships to students studying vititculture and/or enology at Texas Tech.
On with the show. Watch Jacques Pepin drink red wine. Katherine Clapner spin sugar. Greg Bruni make my favorite new wine!2 Comments »
Last night was the fancy kick-off Champagne reception followed by a 5-course seated dinner in a luxurious tent behind Perini Ranch Steakhouse. The 50-mph winds died down just as the first bottle of Veuve Clicqout popped and the crowd of close to 200 walked the grounds of Lisa and Tom Perini’s ranch. This is the 7th annual Food & Wine Summit at Buffalo Gap organized by the late Fess Parker of Fess Parker Winery & Vineyards, Dr. Richard Becker of Becker Vineyards, and Lisa and Tom Perini of Perini Ranch Steakhouse.
Special guests included Jacques Pepin and his daughter Claudine. In their honor Dallas chef Stephan Pyles created an “Inspirations from France” menu (pictures below) and each dish was paired with wines from Texas, France, or California (or all three!). The evening was emceed by Master Sommelier and Glazer’s guru Guy Stout and Tiffany Collins of the Texas Beef Council. The highlight of the evening was a surprise appearance by the Hardin Simmons Cowboy band (video below). The red dust floor went flying as diners stood up to dance. Even Jacques and Claudine took a little waltz across the Texas dirt.
I’m a hardened veteran when it comes to food and wine events, but last evening’s dinner was not only unique, it made me proud to be a Texan. We make some fabulous wine. And food.
Go below for the show. Continue reading "Special Report: Buffalo Gap Food & Wine Summit 2011"7 Comments »
Here’s a quick behind-the-scenes tour of Stephan Pyles’ kitchen at Buffalo Gap Wine & Food Summit. It’s in a horse trailer behind the tent.
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The most wine-focused event on the Côtes du Coeur calendar is the Grand Tasting held the day before the Auction and Celebrity Chefs Dinner. This year’s event was held on Friday, high above Dallas skyline in the atrium on the 24th floor of Cityplace 24th . While hundreds of attendees enjoyed the heart-healthy effects of wine I got to talk to some of the winemakers who had come into town for Côtes du Coeur.
Jump to hear what they all had to say.
Last Saturday was the latest in a lengthening list of Dallas Foodie Tours: The 2011 Dallas Pizza Tour. Like the Burger, Taco, and Vegan tours that preceded the tour was the brainchild of Steven Doyle, best known as never having written for Dallas/Ft. Worth Construction News (ed note: The list of Dallas publications that Steve Doyle has written for is now so long it is easier to just list the ones he hasn’t written for). As with previous tours we took our 1969 Chevrolet School Bus (Woodstock Edition) and traveled around several premier pizza sites in town, tasting at each stop. The good folks at Elm Street Bar were kind enough to provide us with a keg of beer which kept the 20 or so participants from dying of thirst on the way.
From base camp in Deep Ellum we headed out to the leafy lanes of The OC and the house of Janice Provost, co-owner and co-chef of Parigi. There we sampled pizzas made by her and her husband ranging from classic Margherita through to taste benders like white truffle mushroom. The crust was the most idiosyncratic part. It was thin and crisp, almost to the point of being flat bread. The taste was as dry as a stone ground cracker. Pizza crust is a very personal thing and the variations on this tour turned out to be huge. To my taste, this was my favorite.
Jump for the whole story.
Eat Free Pizza. Cane Rosso will be rolling their mobile oven to Mi Piaci in Addison to test some of the recipes Jay Jerrier is proposing for the menu at Brackets. Starting at 5:00PM, there will be free pizza samples until they run out of dough (100 pizzas). Baseball game will be on inside.
Pray to the baseball gods. GO RANGERS!4 Comments »
Earlier this year Ricardo (Ricky) Avila moved from the original Avila’s on Maple to open a his own restaurant on lower Greenville Avenue following a legal kerfuffle with other member of his family.
In response to some of my earlier posts about molecular gastronomy, some commentators noted Anthony Bombaci at Nana Restaurant at the Hilton Anatole Hotel is also using MG techniques in some of his cooking. I had to investigate.
I checked the Nana website. No mention of molecular gastronomy. I walked into the north lobby of the hotel and looked at the menu. No mention of molecular gastronomy. Finally, I got hold of the man himself, who confirmed that there was lots of molecular gastronomy going on at Nana. In fact, he has been doing it there since he arrived in 2006. Some of the techniques he transferred from his previous gig at The Ritz Carlton in Barcelona (where he was Executive Chef at Enoteca Bombaci and Executive Chef at The Newport Room). Other dishes he added while in Dallas. This may make him the longest-serving professional practitioner of the school in the Dallas area.
Like most MG chefs, he hates the term molecular gastronomy. However, until someone comes up with something more palatable the world is stuck with chemist Hervé This’ unlovely sobriquet. More important, is where MG fits into his cooking philosophy. To Bombaci, MG is just another set of techniques. As such, it is judged by the same criteria as more conventional techniques. He uses each when it produces the best tastes and textures in the dish and for some things there are tastes and textures that can be made with MG that cannot be made as well or at all using other methods.
If you have been to Nana over the last four years you have tasted the results. In these three videos he takes a lot of the mystery out of MG by demonstrating three dishes, all of which are used at the restaurant. JUMP FOR FREE MOVIES! Continue reading "Molecular Gastronomy at Nana in Dallas"4 Comments »
Blame it on the full moon. Blame it on the bossa nova. What. Ever. A few gals from the office went to dinner last Saturday at Horne & Dekker and one slipped part of a centerpiece into her purse. It wasn’t an elaborate candle or flower arrangement, the centerpieces at Horne & Dekker are a trio of house-labeled peas, carrots, and whoopass wrapped in kitschy H &D labeling. On their way out, one eagle-eyed darling spotted a lonely can of Whoopass on the patio and couldn’t contain herself. She had to know what was inside. (Full story here.) I sent a note of apology to owners Shawn Horne and Flynn Dekker and they replied:
I thought we were a little light on the Whoopass around here. We forgive your associate, but ask that she please return the silverware and fine china. Just remember that opening the can of Whoopass may cause harm…serious harm.
For the record, no china or silverware was swiped from the restaurant—just one No. 303 can of Whoopass. We asked you to guess what was in the can and we had a few bets going on around the office. Watch The Whoopass Mystery for the reveal.13 Comments »
Dallas is well-known for a lot of great happy hours but if you want one that includes a show to go with the drinks that will have you talking about your experience for weeks head to The Second Floor at the Westin Galleria. Execuchef J. Chastain has devised five molecular mixology cocktails with flavors and textures quite unlike almost anything else around. Continue reading "Molecular Mixology at The Second Floor in Dallas"6 Comments »