Canary by Gorji. Three courses, $30 per person, plus tax and tip. The regular menu is also available. Call for reservations; they’re seating 5-10 p.m.

Craft Dallas. Seating 11 a.m.-7 p.m. Reservations required. $95/adults, $45/kid (6-12), kids under 5 free. Price doesn’t include beverages, tax, or tip. First course – (For the Table) Enjoy the following starters to whet your appetite:

• Frisee & Hazelnut
• Mussels & Tarragon
• Foie Gras & Ruby Red Grapefruit

Main course – (Choose One)

• Chestnut Tortelloni & Black Truffle;
• Burgundy Snails & Farm Egg;
• Chatham Cod & Ham Hock;
• Steelhead Trout & Smoked Roe;
• Quail & Pecan
• Porchetta & Pineapple;
• Veal Cheeks & Prune; OR
• Sirloin & Bone Marrow

Side dishes – (For the Table)

• Root Vegetables & Maple
• Potato Puree & Créme Fraiche
• Lacinato Kale and Medjool Dates
• Maitake Mushrooms & Fines Herbes

Dessert – (For the Table)

• Stout Ginger Bread
• Apple Custard Tart
• Rum Raisin Ice Cream

Landmark Restaurant (inside Warwick Melrose Dallas Hotel). The brunch buffet offers over 50 items, including a dessert station and options for kids. Seating begins at 11 a.m. and lasts until 2:30 p.m. and prices are $55 for adults, $24 for children ages 5-12, and children under five dine complimentary. Meddlesome Moth. Open 5 p.m.-midnight (regular Sunday close). Seasonal special is pecan-crusted veal cheeks with cranberry demi glaze and root vegetable croquettes and sweet potato mousse. For dessert: polenta apple cobbler. The featured rare beer tapping is Deschutes Jubel 2010, “a Once a Decade Ale.” Mignon. Three courses, $59.95 per person plus tax and a 20% gratuity. Seating 11 a.m.-9 p.m. First Please select one of the following

• Petit Boston Bibb salad with Granny Smith apples, candied walnuts, blue cheese and grain mustard vinaigrette
• Lump crab cake with braised fennel, tomato confit & lobster sauce
• Hearts of Romaine Caesar salad with brioche croutons & shaved Parmesan
• Shrimp cocktail with cucumber, grape tomato, chives, and cocktail sauce

Lobster bisque Second Please select one of the following

• Pan roasted Atlantic salmon, creamed white corn, spinach, bacon & balsamic butter
• Seared Maine diver scallops roasted jumbo asparagus, oven cured tomatoes & peppered goat cheese
• Mint-crusted rack of lamb 14oz, white cheddar and dino kale with Port wine balsamic figs
• Prime filet “au poivre” 8oz with forest mushroom, spinach & red wine risotto with peppercorn brandy sauce
• Roasted Chilean sea bass with potato-chive raviolis, roasted baby artichokes & black truffle jus
• Prime grilled ribeye, bleu cheese and walnut gratin, vanilla Port and balsamic reductions, truffle potato wedges

Third Please select one of the following

• Cinnamon & white chocolate crème brulée
• Molten chocolate cake
• Strawberry ice cream
• White chocolate & Grand Marnier bread pudding
• Butter pecan ice cream

Nana. Four-course brunch for adults, three courses from kids.  11 a.m. – 2 p.m. Rosewood Mansion on Turtle Creek. Christmas Day brunch (11 a.m.-2:30 p.m.) and dinner (6-9 p.m.). Three courses, $105 per person. Call for reservations. Brunch menu: Starters Soft Scrambled Egg, house-made gravlax, crème fraîche, American caviar Lobster-Butternut Squash Bisque, brioche croutons, cinnamon cream Roasted Baby Beets and Blue Cheese, pickled Asian pear, arugula pesto, hazelnuts Egg Benedict, candied bacon, piquillo pepper Hollandaise, grilled asparagus venison Carpaccio, ancho chili oil, pistachios, mache salad Mansion Granola, house-made vanilla yogurt, fresh berries, cassis syrup Entrées Brunch Omelet, Paula Lambert’s goat cheese, smokehouse bacon, spinach Soufflé French Toast of Hazelnut Brioche, caramelized apple, vanilla Chantilly cream Seared Scallops, brandade, Yukon potato, braised celery, clam chowder sauce Grilled Wild Salmon, celeriac puree, blood orange, baby greens salad Roasted Chicken Diablo, winter root ragout, tarragon Beef Tenderloin, smoked potato puree, braised Swiss chard, house steak sauce House-Made Tagliatelle, shrimp Bolognese, purple basil Desserts Holiday Chocolate Yule Log chocolate cream, crispy chocolate pearl, vanilla ice cream; hazelnut-pear parfait hazelnut mousse, poached Bartlett pear, caramel ice cream; Crumbly lemon-raspberry meringue pie, raspberry sorbet Executive Chef Bruno Davaillon Dinner menu: Starters Roasted Baby Beets and Blue Cheese, pickled Asian pear, arugula pesto, hazelnut Celeriac Soup, Parmesan puffs, gala apple, curry oil Seared Foie Gras, pineapple-raisin chutney, black peppercorns, baby cilantro Maine Lobster Risotto, pumpkin, lemon emulsion, chives Scallop Carpaccio, apple jelly, crispy quinoa, sea bean, cilantro, jalapeno Entrées Wild Stripped Bass, roasted sunchokes, bacon marmalade, mache, warm truffle vinaigrette Roasted Dayboat Scallops, Yukon potato, braised celery, clam chowder sauce Prime Beef Tenderloin au Poivre, wild mushrooms, duck fat fries, béarnaise Braised Texas Wagyu Short Ribs, parsnip puree, pearl onions, pickled vegetable salad Roasted Duck Breast, caramelized turnips, quince condiment, red currant reduction Desserts Holiday Chocolate Yule Log chocolate cream, crispy chocolate pearl, vanilla ice cream, Hazelnut-Pear Parfait hazelnut mousse, poached Bartlett pear, caramel ice cream, Crumbly Lemon Pie lemon-raspberry meringue pie, raspberry sorbet Executive Chef Bruno Davaillon The Second Floor. Seating 11 a.m.-10:30 p.m. Specials:

• Cranberry pecan salad, goat cheese, sherry vinegar ($9)
• Acorn squash soup, bacon, sage dumplings ($5-$9)
• Grilled Virginia ham, pumpkin risotto, crispy haricot vert ($17)
• Truffle crusted lamb rack, asparagus, twice baked Yukon potatoes ($32)
• Eggnog crème brulee, spiced shortbread, candied orange ($9)

Steel. “Steel will celebrate the season with dinner from 5:00 – 9:00 p.m. on Christmas Eve, Saturday, December 24 and 5:00 – 9:00 p.m. on Christmas, Sunday, December 25. Steel will feature a special three-course prix fixe menu for $45 per person, plus tax and gratuity, as well as offering their regular sushi and a la carte menus.  Reservations recommended by calling 214.219.9908 or www.steelrestaurant.com.” Menu: Starters

• Red Curry Lobster Bisque
• House Made Gravlox Cured with Sake & fennel, served with a shallot-scallion mouse
• Fresh Steamed Shui Mai Chinese dumplings with pork filling and served with a soy-based dipping sauce
• Noel Maki Roll Rolled with ahi tuna, asparagus & yamagobo, topped with red and green tobiko caviar

Entrees

• Grilled Beef Strip Loin Steak, Red wine reduction sauce, Asian mushroom compote and Yukon Gold mashed potatoes
• Pan Seared Alaskan Black Cod With tomatillo-lime beurre blanc and vegetable fried rice
• Roast Plump Chicken Breast Filled with Texas goat cheese and Asian pear, with a brown butter-Gewürztraminer sauce and Yukon Gold mashed potatoes
• Pad Kew Mao Thai style flat noodles stir fried with vegetables and large shrimp, scallops and calamari

Desserts

• Brandy Fruit Foster Served with Vanilla Bean ice cream
• Christmas Bread Pudding Served with Cinnamon ice cream

Toulouse. Can choose à la carte, or three courses for $55. Starters choice of: Seared Hudson Valley Foie Gras Orange French Toast and Truffle Honey $18 Frisee, Bacon, Fingerling Potatoes and Shaved White Truffle Salad $15 White Truffle Leek-Potato Soup $10 Entrees choice of: Creamy Mushroom Risotto and Shaved White Truffles $32 Seared Diver Scallops with Celery Root and White Truffle Mousseline Roasted Brussels Sprout Leaves $30 Filet Mignon a la Perigourdine, sautéed spinach, roasted fingerlings White Truffles, Foie Gras and Port Reduction $34 Dessert choice of: $9 Traditional Chocolate buche de noel Nougat Glacee & Raspberry Coulis

My Astro-Weenie Christmas Tree contribution to D Magazine's holiday party.Circa 2008.

Three years ago, I introduced you to Charles Phoenix, the “Ambassador of Americana.” More importantly, I introduced you to his “recipe” for the Astro-Weenie Christmas Tree. (I made several for the D Magazine holiday party in 2008.  Co-workers still stalk me for my secret herbal ingredient.)

Well, thanks to SideDish, Phoenix’s  career and has catapulted over hosting grade school field trips and roller skating parties to doing national TV spots with Martha Stewart and commenting on NPR. (Rawlins in drag?) I think it’s time to bring back the Astro-Weenie recipe. Remember, as they say in England, you can always make one suitable for vegetarians. Mind your head.

Autumn Leaves at Victor Tangos (photography by Matthew Shelley)

I spent the last week researching bars serving up holiday cocktails in Big D. Then photographer Matthew Shelley and I made our way around town to give them a look and a taste. Here’s our toast to our new favorite holiday-inspired cocktails. Cheers.

Black Swan Saloon's Pecan Pie Flip

VICTOR TANGOS
Order: Autumn Leaves
What is it?: A whiskey drink with orange and mint notes
Ingredients:
Rye Whiskey
Allspice Dram
Green Chartreuse
Simple Syrup
Angostura and Peychaud Bitters
Flamed orange disk
Mint sprig
Tastes like: Our favorite new drink. The caramelized orange and crushed mint that top the drink create an olfactory experience as delightful as drinking the spiced whiskey mix.

BLACK SWAN SALOON
Order: Pecan Pie Flip
What is it?: Pecan-infused bourbon martini
Ingredients:
Pecan, vanilla bean, and chamomile-infused bourbon
Drizzle of maple syrup
Heavy whipping cream
Whole egg
Tastes like: What pecan pie should be: creamy, sweet, nutty, and buzz-producing. It also happens to be the cocktail that inspired the creation of this list.

Mulled Wine and Homemade Eggnog available at BlackFriar Pub, Idle Rich Pub, and The Old Monk in Dallas (photography by Matthew Shelley)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Mulled Wine
What is it?: Spiced wine, served warm
Ingredients:
Red wine
Cinnamon, nutmeg, clove, orange flavors
Carmelized sugar
Tastes like: You should be in front of a fireplace on a bearskin rug. It soothed away all our cares. (Including work, sorry boss.)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Eggnog, available starting December 10
What is it?: Eggnog made from scratch
Ingredients:
Secret eggnog recipe
House-spiced rum made at sister bar Renfield’s Corner
Tastes like: Heaven. The consistency is spot-on: not too thin, not too thick. The rum complements the eggnog without destroying the creamy flavor.

The Boston Warmer and Dutch Leaf cocktails at The People's Last Stand (photography by Matthew Shelley)

THE PEOPLE’S LAST STAND
Order: Boston Warmer
What is it?: Warm, rum-spiked drink
Ingredients:
Courvoisier
Rum
Hibiscus tea syrup
Lemon juice
Hot water
Tastes like: Tea for grown-ups with discerning palettes.

Order: Dutch Leaf
What is it?: Spiced gin martini
Ingredients:
Gin
Ginger liquor
Allspice Dram
Simple syrup
Coffee beans
Nutmeg
Tastes like: Christmas in a martini glass.

Things That Make You Go Hum and the Holiday Dark and Stormy at Private Social (photography by Matthew Shelley)

PRIVATE SOCIAL
Order: Things That Make You Go Hum
What is it?: A botanical-flavored concoction with absinthe
Ingredients:
Hum Liqueur
Strega Liqueur
Absinthe
Demerara simply syrup
Lemon juice
Tastes like: We’ll try to explain the flavor—sweet, floral, spicy, citrusy, exotic—but you’re better off just trying it yourself. Bartender Rocco Milano describes it best as a “culinary experience in a glass.”

Order: Holiday Dark and Stormy
What is it?: A festive twist on the classic rum and ginger beer drink
Ingredients:
Rum
House-made ginger beer
Vanilla simple syrup
All Spice Dram
Tastes like: The original, but better, richer, warmer, and with a manly kick.

Rum Diary and Rum Cocoa at Pyramid Bar (photography by Matthew Shelley)

PYRAMID BAR
Order: Rum Diary
What is it?: Twist on the Hot Toddy
Ingredients:
Dark rum
Spicy orange bitters
Sugar
Steamed pineapple juice
Star anise pod
Tastes like: Fall. The orange bitters, pineapple, and aromatic experience of the star anise, all warmed, are cozy.

Order: Rompope Hot Cocoa
What is it?: A fusion of eggnog and hot chocolate, spiked
Ingredients:
Santa Clara Rompope Mexican eggnog
10 Cane Rum
Hot cocoa
Tastes like: Eggnog and hot chocolate. But better because it’ll get you buzzed.

Peppermint Crush from J. Black's and Candy Cane Martini at Primebar in Dallas (photography by Matthew Shelley)

J. BLACK’S
Order: Peppermint Crush
What is it?: Grown-up hot chocolate
Ingredients:
Hot cocoa
Godiva Dark Chocolate Liqueur
Rumple Minze
Whipped cream
Crushed peppermint
Tastes like: A drink made in adult Candy Land. It’s the perfect balance of alcohol and dessert flavor.

PRIMEBAR
Order up the: Candy Cane Martini
What is it?: Peppermint martini
Ingredients:
Vanilla vodka
Godiva white chocolate liqueur
Rumple Minze
Candy cane
Tastes like: Minty milk

Smoke Forbids from Cedars Social and the Cajun Christmas Shot at Hotel ZaZa's Dragonfly (photography by Matthew Shelley)

CEDARS SOCIAL
Order: Smoke Forbids
What is it?: Tequila concoction atop a house-smoked ice cube
Ingredients:
Blanco tequila
Vermouth
Agave nectar
Spicy bitters
Applewood-cured ice cubes
Lemon zest
Tastes like: A tequila drink to start but melts into a smoky medley.

DRAGONFLY AT HOTEL ZAZA
Order: Cajun Christmas Shot
What is it?: Sweet-but-peppery shooter
Ingredients:
Southern Comfort Firey Pepper
Cherry Heering liqueur
Lime juice
House-made almond simple syrup
Tastes like: Cherry limeade with a peppery kick.

Mochatini from Eddie V's and It's a Wonderful Life from Charlie Palmer at the Joule (photography by Matthew Shelley)

EDDIE V’S
Order: Mochatini
What is it?: Chocolate coffee-flavored martini
Ingredients:
Stoli vanilla
Godiva chocolate liqueur
Espresso
Tastes like: Alcoholic Starbucks without the cavity-inducing sugar rush.

CHARLIE PALMER AT THE JOULE
Order: Forbidden Fruit
What is it?: A pomegranate and acaí “wellness” martini
Ingredients:
Veev Acaí
Pomegranate juice
Aperitivo Americano
Cranberry juice
Simple Syrup
Tastes like: Juice. We could chug this fruity confection all day long. (But that would be dangerous.)

Update: Pyramid Bar’s chocolate drink is called Rompope Hot Cocoa, not Rum Cocoa.

Photo from Lightcatcher Winery's Toys for Tots Celtic Christmas.

This link will take you to the DFW International Community Alliance website. There you will find a list of international holiday celebrations taking place in the area. Choose a unique event or two and expand your horizons this season. Experience Venezuelan Christmas Carols or sample food at the Indonesian Christmas Celebration. Not Jewish? Take your family to see A Chanukah Musical Story. You can drive around and look at Christmas lights any time.

All this to say: I’m in the mood for the holidays. And I’m not the only one. We got a press release announcing that Nicola’s Ristorante Italiano and Culinary Connection are doing a $10,000 decadent dinner party. Not only will you get chef Sascia Marchesi’s fine cooking in your kitchen, you’ll also get to keep the tableware the dinner is served on (the dishes will even be loaded into the dishwasher at the end of the night). To see the menu and get more details, jump!

Meal Includes Private Chef, Servers, And Fine Wines, As Well As Elegant Centerpieces
And Italian Hand-Painted Table Settings For The Host To Keep

With the holidays on the horizon, many shoppers are looking for the perfect gift for that impossible-to-buy-for person on their list. In response, two North Texas businesses have merged their services to create a unique, over-the-top dining experience filled with memories, and a leave behind gift, to last a lifetime. Nicola’s Ristorante Italiano and Culinary Connection developed the $10,000 Decadent Dinner Party as the ultimate gift for the holiday season. This custom gathering comes complete with a gourmet four-course meal prepared on-site at a host’s home (or a venue of his/her choosing) by Nicola’s Chef Sascia Marchesi. There’s also wine pairings, servers and table settings for 12. After finishing off the delicious meal, the hosts keep the place settings, which include beautiful tableware made in Tuscany by VIETRI and accent pieces by Dallas designer Jan Barboglio. The staff will even load the dishwasher before they leave making this an effortless affair.

“With all the stress of the holidays, who wouldn’t love a labor-free dinner?,” said Marchesi. “This gift is a true authentic Italian food experience filled with food, friends and family. It doesn’t get any better than that!”

Added Pam Vincent, owner of Culinary Connection, “Sure, it’s indulgent and extravagant, but for some people this will be more than just a gift, it will be a memory. And it will be something they can talk about every time they are enjoying the beautiful place settings they get to keep.”

Created for up to 12 people, the $10,000 Decadent Dinner Party is the perfect gift for the hard to buy for or a standout way for businesses to entertain their best clients. The menu begins with Chef Marchesi in the host’s kitchen (or venue’s kitchen) creating an Antipasto of Carpaccio Di Mare, fresh Atlantic salmon with Chilean sea bass Carpaccio served with watercress, mango salad and a citrus-honey dressing. It’s paired with a St. Supery Sauvignon Blanc. The Primi (First Course) is Ravioli D’Aragosta, handmade lobster ravioli served in its own bisque with Paddle Fish caviar. The wine is Tiefenbrunner, Pinot Grigio, Alto Adige. For Secondo (“Seconds” in English) it’s Sella D’Agnello In Crusta Di Pistacchio, pistachio crusted lamb loin served with blueberry sauce, porcini mushroom potato mini cake and minted baby carrots, and paired with Il Bruciato “Tunuta Guado al Tasso,” Bohlgeri. The meal wraps up with a Dolce (Dessert) of Crema Di Gelato Al Mango, cream of caramelized mango gelato served with a fruit medley and raspberry puree alongside Nicola’s homemade coffee liquor. Chef Marchesi will prepare these dishes on site, and dinner guests will be waited on by Nicola’s servers.

The $10,000 Decadent Dinner Party tableware consists of service for 12 including VIETRI oversized dinner plates, salad plates and pasta bowls. This elegant, yet microwave and dishwasher-safe, dinnerware is handmade and hand-painted with distinctive shapes, glazes and rustic edges and is available in 17 color choices to match any home. Hosts will also receive VIETRI serving pieces, flatware, linens and water glasses. The breathtaking table setting will be accented with chargers, napkin rings and centerpieces by Jan Barboglio.  Pam Vincent, owner of Culinary Connection has hand selected the most beautiful items – made by many hands and hearts – to create a table setting and evening to remember.

For more details, or to book a $10,000 Decadent Dinner Party, please call Nicola’s Ristorante Italiano at (972) 608-4430 or the Culinary Connection at (972) 398-9009.