Let’s talk about the food you have consumed at the fair.Read More
Move over craft beer, the small-batch booze business is on the rise. Last month I assembled about 36 bottles of locally produced whiskey, vodka, gin, rum, and bourbon and conducted a personal taste test.Read More
Yesterday I moderated a panel discussion at the Texas Restaurant Association’s annual Marketplace at the Kay Bailey Hutchison Convention Center. The topic “Cutting Through the Glass Ceiling,” a look at, in broad (no pun intended) terms, the paths women take through what is still a male-dominated industry.Read More
When I attended the inaugural Austin Food and Wine festival in 2012, my first vision was Tim Byres smoking whole hogs over an open fire. This year I found new faces and trends.Read More
Last year I toured the Ham Orchards with Dale Ham. I got to know his family and sat down with them several times to record their story. Meet the farmer and his family that rule this prestigious peach farm just east of Dallas.Read More
I’m over the James Beard Foundation awards snub, and moving on the good news from James Tidwell of TEXSOM. He’s send the winners of 2015 TEXSOM International Wine Awards. Texas wines brought home a ton of gold.Read More
Proceeds benefit Texas food banks and support local farmers.Read More
Jack Rose Cattle Co. showcased its new prime Wagyu beef at Rosewood Mansion with the help of local chefs.Read More
American Food + Beverage, otherwise known as AF+B, in Fort Worth is getting rave reviews. We sent Wes Wells over to take a look. Chef Jeff Harris is creating some brilliant food.Read More
Despite small setbacks (including a fire that destroyed Teiichi Sakurai’s ramen shop, Ten), Sylvan Thirty is plowing ahead. This afternoon, it announced that Mayor Mike Rawlings cut the ribbon at the opening of Cox Farms Market Store, which is actually located in the building right across from Ten.Read More
Spring is stunning in Dallas. It’s probably the best time of year to live in our great city. But if you have a little spring fever and you’re looking for a reason to get out of town on a long weekend, here are a few ideas over the coming months that are great excuses to hop on a plane or take a road trip.Read More
Here’s a funny story that hit my inbox this morning.
Orbit, as you know, makes gum. The head-head-tippy-top food scientist of the company is a guy named Henry O’Brien, who lives in Peoria, IL (where Wrigley is based). But he’s actually from Dallas.
I know. Mind explosion. Or can we say, BBQ explosion?Read More
Last week, while tasting my way through the display case at Scardello, I told the cheesemonger I wanted to focus on sampling Texas-made cheeses. Without missing a beat, he immediately reached for a wrapped disk of fresh chèvre. Within a matter of seconds, he handed me a small tasting spoon with a sample. It was love at first bite. I adored the creamy consistency and vibrant fresh flavor. The chalky texture that plagues so many goat cheeses was nowhere to be found here. It was mild and pleasingly rich. The flavor was gentle enough to appease the most discerning palate, while thoroughly impressing my cheese nerd friends who arbitrarily rate the quality of a cheese by the volume of its sweat sock aroma.Read More
A fine tres leches cake is a beautiful thing. When there’s creamy vanilla sweetness coupled with a curious balance struck between light and rich, that’s when you know you’ve hit the jackpot. Pastel de tres leches is a dessert with a history soaked in Latin American cross-culturalism, burgeoned by canned milk production in the 1940s, and widely popularized in Texas by the 1990s. Dallas is rife with restaurants offering their own take on this ubiquitous, fluffy dessert, often upping the ante by changing its nomenclature. To find out how many milks it really takes to exemplify this cake, I tasted the tres leches at the health-conscious Kozy Kitchen, the cuatro leches at the trendy La Duni Latin Cafe, and the cinco leches at 2013’s Tex-Mex newcomer Mesero Miguel.Read More
One of my best friends in college was a guy named Oshri. As the beekeeper of the Duke Gardens, he had it something bad for those pointy little bugs.
During one of his honey-collecting trips, I suited up in a white space suit outfit and helped him bottle raw honey into a hundred plastic containers. Some containers had dead, crystallized ants in them. Others didn’t. I remember taking home a bottle with one of the dead bugs and feeling proud of it.
Raw, unfiltered honey is one of the best things we can enjoy. It helps with allergies, it has changed the economy of Sierra Leone, and it makes our world a better place. All the honeys we taste-tested this week were so different from each other, it’s kind of incredible.Read More
Mornings that start off with a bowl with plain vanilla yogurt, honey, and granola are perfect.
But the type of granola makes all the difference. Crunchy, chewy, or nutty—we have our preferences. To me, granola is a personal thing, a personal choice.
To make your mornings even better, we tasted five different types. Since granola choices are overwhelming and limitless, I decided to stick with plain, original recipes that A) use coconut and B) have nuts. You can judge me all you want for my criteria. I like coconut and nuts. What can I say.Read More
If you kicked yourself in the foot for missing last year’s Joel Salatin’s dinner… well, here’s your second chance at life.Read More
The Greenville Avenue restaurant, headed by execuchef Patrick Stark, is heading in a bold new direction that capitalizes on some of our biggest food fears: genetically modified foods.Read More
As seen in the December 2013 issue. Executive Chef Michael Sindoni of CBD Provisions makes this red chili with grass-fed beef, farm egg, and cornbread. CORNBREAD | A batter of cornmeal, flour, buttermilk, crème fraîche, and butter is poured into a hot buttered cast-iron pan and baked in the oven. CHILI | Ground and diced […]Read More
It’s a little crazy how close Denton is from Dallas. But 40 miles somehow translates into a million light years away. If we’re honest with ourselves, Denton really deserves more from all you I-don’t-venture-above-635-people. This artsy college town has transformed from a No Man’s Land to a thriving food scene in the last 13 years. […]Read More