Everyone keeps telling me how cute and adorable the Lee brothers really are, so part of me wants to keep these two free tickets to Central Market’s cooking class for myself. Matt and Ted Lee, the hosts of The Cooking Channel’s Unique Eats, are also the authors of their new cookbook, The Lee Bros. Charleston Kitchen. Did I mention that you get a free copy of the cookbook along with the two tickets? Yeah, let me stress that again: two tickets to see the Lee brothers + a free cookbook. Happy Friday, y’all.
The class is on Tuesday, May 14, from 6:30 to 9:30 p.m. at the Central Market on Lovers Lane. I’m thinking these tickets might be a great surprise for a mom (or anyone, really) who loves to cook. Whatdyathink? I’m closing this contest off at 5 p.m. today. People who are interested in this $160 value should fill out the form below.
The winner, who I’ll email at 5, will get two tickets put on will call at Central Market.3 Comments »
There’s nothing I love more than grocery shopping, but online grocery shopping… now that’s a game changer.
Artizone, the Dallas-based online gourmet store featuring local products and goodies, is doing something special for SideDish readers only. Now through May 15 at 11:59 p.m., any new register to Artizone.com receives $25 in their Artizone wallet to spend. And whether or not you’re already registered, everyone gets 10% off at check-out as long as you enter this promo code: SideDish. This is valid one time per shopper, no minimum, and delivery is not included. If your order is over $120, delivery is free, though.
I don’t know about you, but this sounds to me like a pretty darn good deal. And Mother’s Day is coming up, isn’t it? Perfect timing.
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Happy Friday evening from over here in Taiwan. I just had some of the best pineapple cakes in the world. Friday Fun Fact Time: Taiwanese pineapple cakes (they resemble Fig Newtons, sort of) actually contain very little pineapple. The paste is mostly made from winter melon. Cool, huh?
If you’re in the mood for some Taiwanese baked goods, Desir Bakery in Plano has the best pineapple cakes in Dallas that I’ve tried thus far.
Friday, April 12
Maybe this billionaire kook who’s rebuilding the Titanic isn’t doing the smartest thing in the world, but let me direct you to other ways of commemorating the day of infamy. Hotel St. Germain is offering two Titanic dinners on April 12 and 13 at 7 p.m. in honor of the Titanic’s 101st anniversary. “Guests will enjoy an historic menu, White Star cocktails, and hor d’oeuvres served in a courtyard where dinner guests will each draw a numbered ticket which will correspond to a specific Titanic survivor. $95 per person.” Kind of morbid, but whatever floats your boat. (To make reservations, call 214.871.2516.)
Meddlesome Moth’s April Ale Week is about to come to an end, much to everyone’s sadness. But you can still catch some of its goodness at the rare cellar releases at 5, 6, 11, and midnight.
Shannon Wynne is busy, busy, busy these days. The restaurateur says that one of his current projects, baby Lark, should be open the first week of March. Pretty soon the good visitors of Klyde Warren Park will have a new place to eat right across the street. And Wynne has picked the best-looking couple, Melody Bishop and Dennis Kelley, to be his executive chefs. These two lovebirds moved to Dallas from Los Angeles, where they both met each other as sous chefs working at the Tavern. Now they’ve got a baby named Oscar and a whole restaurant to help open. I met with them at KWP, and we dove straight into their love story.
Carol: Was it love at first sight?
Melody: Drinking lots of martinis.
Carol: Wait, what?!?
Melody: You know, being a sous at Tavern was rough; we were just always on the same schedule, so we would always go and have martinis after work and go and talk about the day.
Carol: Is there a rule against dating in the kitchen?
Melody: A little bit, even though it happens a lot. We kept it under wraps… and then I got pregnant.
Dennis: Then it couldn’t be kept under wraps anymore!
Carol: How did Shannon Wynne lure you to Dallas?
Melody: He’s actually a family friend of mine. I’ve been talking to him throughout the years about his different projects. When we talked about the Lark – you know, now we have a 1.5-year-old, and it’s nice that he can be with his cousins.
Remember when Teresa Gubbins broke the story on CultureMap about Lower Greenville’s new food truck park? Chef Jason Boso of Twisted Root is in charge of turning the vacant lot sitting across the street from a future Trader Joe’s into a buzzing new hotspot for truck foods. Not only is he opening his own Philly cheesesteak restaurant inside the lot, but he also invited Aaron Barker and Sarah Miller of Carnival Barker’s Ice Creams to open a tiny, tiny little store right next to it.
Carnival Barker, a two-person operation that started almost exactly a year ago, sells its dreamy flavors (like Munchies, a peanut butter-based ice cream with chocolate-covered potato chips) inside stores like Bolsa Mercado for five to six dollars per pint. It’s finally getting its own space in Lower Greenville late May 2013. Halle-ice-cream-lujah! Barker says that the store will be similar to the way Amy’s Ice Cream on South Congress (in Austin) is run. ”I think we’re going to have a space there with a walk up, but you can’t sit inside and eat.”
(Unlike South Congress Amy’s, families will have a place to eat outside. Plenty of picnic tables inside the food truck park will be there for maximum ice cream enjoyment.)
I’m pretty excited. Barker and Miller are working on ice cream sandwiches as we speak. A nutella cookie filled with nutella ice cream is in the works, and it should be ready for post-winter feasting. Barker told me to “eat in moderation,” but there’s no way I’m listening. I have four pints of Carnival Barker’s Ice Creams sitting in my freezer, and I fully intend to finish them off by the end of this week.2 Comments »
For some head-scratching reason or another, Norwegian’s Godfisk, a company supported by the Norwegian Seafood Council, got the bright idea to make people dance like sushi in this series of commercials. I don’t know what this is, but I like it. SideDishers, enjoy this little piece of hump day entertainment, courtesy of Norway. [via Laughingsquid]
We’d sing the whole song for you, but I don’t think you’d want to hear us warble. Instead, we’ll just demand that you bring us some figgy pudding. Thanks in advance.
P.S. Posting will be slow on SideDish until January 2. Nancy and I are lollygagging elsewhere. But don’t worry, we won’t leave you entirely. We’ve got some fun posts scheduled.
Not every 10-year-old girl wants to help homeless people. In fact, most of them just want their own iPhone. Ashton Bryson is different, though. Two years ago, she started worrying about homeless people getting too cold in the winter, so she began collecting coats and blankets for Heat the Homeless.
Now the Rosemont Elementary School fifth-grader has the help of local restaurant businesses. You can drop off coats, blankets, gloves, sweaters, socks, etc. at Smoke, Chicken Scratch/Foundry, and Bolsa Mercado up until November 30, which is tomorrow. (Sorry, I only heard about this yesterday.) Get a free cuppa coffee at Bolsa Mercado if you drop it off there.
The donated items will go to The Bridge, a homeless recovery center in Dallas.
Last week I heard there was trouble brewing at Acme F & B. My insider, Garganta Profunda de una Vaca, relayed intel: The four owners were in disagreement over the “meat allocation program and front of the house service system.” GPDUV said Acme F&B c0-owners (Team Barcadia), Brooke Humphries and Brianna Larson, bought out co-owners Colleen O’Hare and Jeana Johnson, (Team Good 2 Go Taco, Goodfriend).
I emailed Jeana Johnson last Monday and asked if the buyout scenario was true. She replied, “This is not true.” I pushed, “Are you still owners.” Johnson typed, “Yes we are.” I smelled a lawyer. I went on to bigger and better things.
Last Friday, at 6:56PM, Johnson sent me an update: “Ok NOW we are no longer owners of Acme.” (Attorney aroma again.)
Perhaps it’s as simple as the too-many-cooks syndrome. But since the restaurant opened on June 1, there have been confusing signals. Our First Look, written by Carol Shih, painted this picture:
Each table also has a front wait who brings the food to your table, and a captain who guides you through the menu. He or she is the one who explains to new guests why ACME F&B changes its menu daily, stressing the importance of what the Good To Go and Barcadia women are trying to implement: better treatment of farmers while keeping the quality of food top-notch.
A little less than four months later another picture emerged: Norm Grimm was named executive chef. Grimm’s appointment was somewhat surprising since most of us assumed O’Hare and Johnson, the names most closely associated with the food program, were in the kitchen. We called, we asked, and we were assured this was a natural progression of their business plan.
Mierda happens. It certainly has at Acme F& B. Humphries, Larson, and Grimm, all eyes are on you. Bring us your best game.
(Side note: Humphries and Larson are opening a third Barcadia location in New Orleans.)7 Comments »
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 »
The interior is as stunning as the food. Colorful cactus blooms poke from shallow holes carved into a brick wall. A row of old wooden pallets has been sanded, stained, and backlit with rope lights. They hang on the main wall lined with banquettes. The community table was built with wood Reyes salvaged from the fence that once surrounded the restaurant’s dumpster. The railing at the entrance and the wall hangings were created from scraps of metal rescued from trash bins at Wooten Metal. Several customers have tried to buy the large mirror Reyes framed with acid-washed tin. The dining room is so personal that you can’t help but feel like you are eating in someone’s home.
Ed: Raul, everything in the restaurant, you found dumpster diving and trash bins? Most of everything in here is other peoples’ trash?Raul: Yes. Mmhm.Ed: So these are just crate pallets that were just thrown.. thrown away?Raul: Yes.
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One of my greatest achievements on Monday? Tuesday? was convincing the rest of the web team to eat at East Hampton Sandwich Co. during our weekly meeting time. To be fair, it didn’t take much convincing. Hunter Pond’s sandwich biz is, after all, a popular hangout spot in Snider Plaza these days. I propose that we all start doing the slow clap for Pond; he’s only 25 and people are lining outside the door of his first restaurant. East Hampton Sandwich Co. was packed around lunchtime yesterday. And now I can see why.
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?
If you saw my earlier post about caring for my husband post-wisdom teeth removal with a peach and bourbon ice cream recipe, you won’t be surprised to see another. Anyone who has had experience with this type of recovery knows that one batch of ice cream, no matter how delicious, is not enough to see a patient through recovery. My patient asked for ice cream for every meal for the first 48 hours, but he and (I imagine even the traditional 18-year-old patient) will eventually tire of ice cream for breakfast, lunch, and dinner.
For at least the first three days, soft foods are a must. So, what to do? My husband’s usual chicken and beef diet wasn’t going to fly, so I went with eggs. I hesitate to call this a recipe, but here are my guidelines for the best scrambled eggs ever, laced with truffle oil. The patient won’t think he or she is complying with dietary restrictions. Continue reading "What to Eat Post-Wisdom Teeth Removal: Scrambled Eggs with Truffle Oil"6 Comments »
Dan the Man Koller of People Newspapers showed me this sketch of his family this morning. He forgot to mention that he’s the big bald head in the middle, but this is what he’d like to share with the world for some good Monday morning cheer:
“This was drawn Saturday morning at the Cafe Brazil on Central Expressway in Richardson. The artist, whose name appears to be Geoffrey Williams based on his signature, is there every weekend, according to the waitstaff. He asks for tips only, but I had no cash on me. So he gave me the drawing and left, with no apparent hard feelings.
In case you care, that’s my father-in-law, Jerry Harbaugh, between me and my sons. Pretty good likeness of him too. My wife, Jessica, is enduring Aunt Jemima jokes on Facebook because Williams happened to draw us on a day she opted for a do-rag.”
Whoa. What’s this? Is Chuck E. Cheese finally updating its look? Are those skinny jeans the mouse is wearing? No? Boot-cut, then. Definitely.2 Comments »
OK…889 more “likes” for our Cane Rosso page by midnight on Friday and we’ll be doing $1 pizzas on 6/11! Share this post and tell your friends to get liking.
At that time, around 5 p.m. on Tuesday, Cane Rosso only had 4,111 likes, and Jerrier was hoping to get that number up to 5,000. Now it’s 8 a.m.-ish on Wednesday, and Cane Rosso has 5,406 likes already. Yowzah!
Some fan guy asked Jerrier what would happen if he reached his goal by today (Wednesday). Jerrier responded with:
If it happens by tomorrow AND we get bikini girls on the patio we may do free pizza.
I think we can work to make that happen, right, SideDishers?
When ShopTalk editor Raya Ramsey showed us this video yesterday, I think I laughed so hard that I fell to the ground. That’s what happens when you listen to a man ranting about mathematical proofs not belonging inside yellow pudding. (Sir, I agree. I totally agree.)3 Comments »
I review theater, not food. Sometimes movies, but mostly theater. I get to see the show only once, and the measure is, would I like to go back, and see this again? Would I bring someone else to discover it, too, so I can watch their face instead of the stage? Of course, no matter what I think, someone, somewhere is going to think I’m wrong. But I hope we can all appreciate decent writing, and recognize good intentions and the desire to be fair.
Which brings me to Mark Vamos’ no-star review of Tillman’s Roadhouse, published at the end of last month in The Dallas Morning News. We don’t give stars here, and even if we did, I’d have nothing to do with that and no basis on which to award them. The last time we reviewed the Dallas location was in 2007. As I mentioned, I’m a theater critic, not a food critic, for many reasons (Exhibit A: I don’t like seafood, which my friend Michael—a cook—tells me repeatedly is like saying I don’t like sandwiches.). But to me, no stars means there’s absolutely no reason on Earth for anyone to set foot in that restaurant. I humbly disagree. For me, there are at least two. But I’ll leave a dissection of the main courses to the professionals (though the ones I’ve had have been just fine), and talk about the tater tots.
I woke up this morning craving two things: donuts and a Big Breakfast from McDonald’s (don’t ask me why). The universe must really love me, because I walked into work this morning only to discover a big box of donuts sitting on my desk. It came with a mysterious note from Rinny & Joaquin Lewis: “Mark suggested we bring these by. Thank you [insert smiley face].”
Er, thanks for the donuts, guys, but… who are you?? Have we met before? And what did I do to deserve these fatty donuts? Three weeks ago, I gave a random man my extra DART ticket, but that was the latest act of kindness I can remember…10 Comments »