Get your B-I-N-G-O gear ready, Dallas. Hypnotic Donuts is hosting Bingo nights every other Wednesday night, starting May 29. “Hypnotic is doing this because it is fun- that simple. We will have Bingo on Wednesday nights because it will be something to look forward to during the middle of the week,” says James St. Peter. He’s the same brilliant man who came up the Hypnotic Donut Dash, which Liz Johnstone wrote about in our January 2013 issue.
Any run that makes you eat donuts before and after the race sounds so horrifyingly fantastic.
But don’t worry, donuts aren’t the main feature. Bingo is. “The kitchen will open at 6:30pm and serve chicken biscuits and a variety of cake donuts. Non- alcoholic beverages will be available for sale. Alcohol will be BYOB and is highly encouraged. Bingo will be from 7pm-9pm and Rated R.”
Wait, wait, wait. Rated R? Bingo? Is this strip bingo? Bad words bingo? In any case, this probably isn’t safe-for-kids bingo.
To reserve your spot at this mysterious bingo night, be one of the first 20 people to RSVP (214-668-6999). A $15 credit card deposit is held and only charged for no-shows. If you win bingo, you’ll get a prize. (A mystery prize. A rated R prize?)
It’s cold outside, and nobody wants to go out. Let’s play a game, shall we? The person who correctly guesses where this pasta dish comes from will win a
surprise prize, picked by yours truly. (Update: The restaurant has offered to give away a gift certificate.)
At the end of the week (Friday at noon), I’ll announce the origins of this photo and the winner will receive an email. Sound good? Good. Let the games begin.
Update on 1/18/13: This baked chicken Parmesan pasta comes from….[drum roll, please]… CiCi’s Pizza. Desiree shot this prototype/test idea that was made in a CiCi’s outside of Dallas. Tricky, I know. CiCi’s is currently developing three other pastas – carbonara, Italian meatball, and roasted garlic veggie – that they might launch. Some of you guys (like the Olive Garden guesser) came pretty close. I’m impressed. We’ll do this again, but not with a prototype. I promise not to be as mean next time.51 Comments »
Tomorrow, master restaurateur, Joe Bastianich will be holding a casting call to see if anyone in Dallas has what it takes to be a master chef. Co-host of Fox’s hit series, MasterChef, Bastianich has been dubbed the “Simon Cowell of the Food Industry” so aspiring master chefs might want to bring their A-game and some thick skin.
When I spoke with him yesterday he said that he expects great things from Dallas. “Our last winner was from Texas and we, generally, always get great results from Texas,” he said. I was surprised to learn that MasterChef is not about who has the best culinary background or technique. Bastianich expressed that the show is about good food and chefs that love what they do.
With that said, I’m officially calling out all chefs of the DFW area to come out tomorrow from 10 a.m-6 p.m. to Le Cordon Blue at 11830 Webb Chapel Road Dallas, TX 75234. Who knows? You just may walk away with a spot on Season Four of MasterChef to compete for $250,000 and a cookbook deal. Sounds pretty delicious if you ask me.
Tiffany Thomas is a 22-year-old from Shreveport. She graduated from Northwestern State University of Louisiana in Natchitoches, LA. She enjoys writing, cooking, shopping, and eating.
Mr. Bourdain, as you all know, will be in town on November 9 to shower us with his witty presence. His good friend Eric Ripert will also be joining him inside Bass Hall in Fort Worth to work the crowd.
Lucky for all you SideDish readers, the nice people of the Travel Channel have scheduled a conference call for me and Uncle Nancy tomorrow. We haven’t even begun brainstorming what questions to throw at the Bourdain man. Oops. I blame it on the deadlines.
We definitely can’t do this by ourselves. 50 heads are better than two, right? Let’s make this a team effort. Write whatever burning question you’ve been meaning to ask Anthony down in the comments below. We’re going to pick the best ones to ask him midday tomorrow, and then we’ll post the answers in another post.
GO TEAM.13 Comments »
I just came back from Taiwan where, for 10 days, I ate things like pigs feet, fish heads (yes, including the eye balls), and other animal organ parts I probably shouldn’t mention this early in the morning. I’m no Andrew Zimmerman and there’s no way I could ever swallow the contents of a bile sac, but I consider myself a brave-ish eater with a high food tolerance, especially compared to a guy I knew in college who ate nothing but bread and cheese in all its various forms. No joke.
A bunch of you out there are savvy eaters who surely top me on my eating habits. Some of y’all have mentioned eating bizarre foods already on that Bazaar giveaway post back in July, which (btdubs) was highly entertaining to read. So, friends, let’s play a game to make this Wednesday spicier. Tell me about the scariest, hairiest, weirdest food you’ve ever eaten before Friday, August 24, at 5 p.m. Be detailed in your descriptions! The more cringe-worthy, the better. The winner will be declared “The Bravest Eater on SideDish” and win the following:
Nancy’s about to quit SideDish. She just wrote me an email that’s too funny not to post. “HOLY S@#$. HOLY S@#$ Save me a space I’m coming to work at S30 HOLY S@#$.”
It’s true. I’m fixin’ to move to West Dallas too. Teiichi “Teach” Sakurai is not only about to celebrate the four-year anniversary of Tei-An in One Arts Plaza, he also just signed on as the sixth and newest tenant at Sylvan | Thirty, the mixed-use development scheduled to open in Spring 2013. Teiichi’s yet-to-be-named fresh fish market will be in the corner building at the intersection of Sylvan and Fort Worth Avenues, and customers can directly walk from there to the other building that houses Cox Farms Market and Matador Meat & Wine.
Teiichi’s fish market is joining Cox Farms Market, Matador Meat & Wine, Pearl Cup Coffee, Sync Yoga & Wellness and a culinary incubator (overseen by Sharon Hage) at Sylvan | Thirty, which is set to become the culinary hotspot of 2013.
Wait, before all that happens, Teiichi still needs to come up with a name! SideDishers, y’all are good at this! Let’s help a brother out. What should Teiichi call his new fish market?
D is hosting a fancy schmancy party with Bombay Sapphire called the World Bazaar on Tuesday, July 17 at 6 p.m. Executive Chef Tre Wilcox from Marquee Grill Village Marquee – Texas Grill & Bar is preparing international dishes and cocktails for this festive food pairing event. Do you want to go? Would you like to see Mr. Wilcox in person instead of through photographs all the time? (Update: Wilcox will be in Italy. You’ll have to cross the Atlantic to see him.) It’s your lucky day, amigos y amigas. We’re giving away five tickets (each ticket includes a guest pass) to the World Bazaar. Since it’s a bazaar, all you have to do is write a nice comment down below on the most bizarre thing you’ve ever seen in order to be in the running. (Keep it clean! And use a real email address if you want to win.) We’ll pick random winners on Wednesday, July 11, at 3 p.m. and send you an email with instructions if you’re one of the lucky five.
We had so much fun the first time we played this game. Let’s play it again. Can you guess the name of this restaurant?20 Comments »
Tonight I am going to do a dining review and I am going to tweet four pictures during the meal. You can follow along @DSideDish. If you guess where I am before I leave, you will win a prize.3 Comments »
Yesterday, I visited a food market near the beach at Ipanema in Rio de Janeiro. I spent long time at the stall in the picture to watch the owner make his own hot sauce by mixing various peppers with vinaigrette and herbs. Besides peppers, dried herbs, and sauces, he displayed several medicinal nuts. I don’t speak Portuguese, and it was difficult to understand the passionate descriptions of the two ingredients in the picture below the jump. Do you recognize them? Continue reading "Report From Rio: Guess the Mystery Ingredients"12 Comments »
As you can tell from the headline, I am deep in the process of procrastinating. While my real job calls for thousands of words about dining, I am convinced it is far more important that I drop what I am supposed to be doing and answer a question sent to me by PR boy toy Jef Tingley. Yes, he spells his name with one “f,” but I will save that analysis for a later procrastination post.
“Jef with one f” asked me how to boil an egg. Don’t laugh. How many times have you had tiny shards of shell pierce the delicate skin beneath your fingernail? I shared my secret with “Jef with one f” by private message on Facebook which made several people curious enough to email and ask (BEG!) for my secret.
You are going to have to jump hard. Continue reading "The Perfect Procrastination: How To Boil an Egg"11 Comments »
When a restaurant has something worth shouting about it hosts a dinner for the media. Mignon realized that they had something worth screaming to the ceiling about when they announced Chef James Sleeth’s new Game Week Menu. The press dinner took place last week. I was fortunate enough to be invited and I came away impressed. We started with an appetizer of Braised Wild Boar (potato gnocchi, grilled fresh figs, shaved truffle cheese and aged balsamic), $13, which expertly long-cooked those fruit and meat contrasts into a compote that was simply ideal for the upcoming cold weather. It seemed to be a dish that would be difficult to top were it not for the Elk Tenderloin (pommes Anna, caramelized pearl onion, candied pecans, rosemary oil and demi-glace), $49. Elk is one of the treats of Colorado ski country but a rarity around Dallas.
Jump for more. Continue reading "It Is Wild Game Week at Mignon in Plano"
Wines of Chile, an organization dedicated to promoting Chilean wine throughout the world and made up of 93 Chilean wineries, just announced the creation of their first virtual game for Facebook – Terroir Hunter. Through their Facebook page participants can virtually run their own winery, including harvesting grapes, bottling, selling, exporting and eventually have their wine rated. Along the way winemakers from some of the most prominent wineries in the country will lend advice, give tips and help players wine empires grow. Participating wineries include Casa Silva, San Esteban, San Pedro, Santa Rita, De Martino, Undurraga, Valdivieso, Veramonte and Viña Altair. Sign up here.
It used to be that the parents could go away to golf, chill, and dine in luxury or they could take the kids to the place where little ones are given the impression that the whole world was designed for them. The JW Marriott San Antonio Hill Country Resort combines both options. Golf predominates for adults, with not one but two TPC (Tournament Players Club) 18-hole courses designed by Pete Dye and Greg Norman exclusively serving resort guests. The centerpiece of activities for kids is a six-acre water park named the River Bluffs Water Experience where you’ll find a 650-foot rapid river ride, multiple water slides, 1,100 ft. lazy river, children and adult pools, whirlpools, and an expansive activity pool. These, and a host of other amenities (about more of which below), are not only the province of families, who tend to fill the weekends. During the week, the resort switches identities to become one of the leading corporate retreat locations in Texas. It is one of the few places where a Hewlett Packard, or a Yahoo, can bring thousands of employees. Continue reading "Weekend Trip: JW Marriott San Antonio Hill Country Resort"3 Comments »
This letter just popped up in my inbox:
My husband would never write this letter so I’m jumping in for him. He’s been invited to a new friend’s ranch for a guy’s weekend. The theme of the weekend is Big Game meaning that they’re going to eat some game and shoot some skeet. The friend is hosting the whole thing, he only asks that the guests bring what they consider to be an item of game to cook on Saturday night and the alcohol they think would pair best with it. (Wild turkey & Wild Turkey is already taken, thank you very much.) We are at a loss. Hopefully you can post this on the forum and your readers can send some clever suggestions.
OK, folks. Help a sister out in the comments section.12 Comments »