Alan "Patric" McClure stands in front of his demo table at Central Market's Chocolate Festival (photos by William Neal)

Alan “Patric” McClure, owner of Patric Chocolate, is the kind of guy who blushes when you tell him, “My editor sent me here because you’re famous.”

We’re standing in the middle of Central Market’s busiest intersection – a place where people and grocery carts collide – and it takes him a couple minutes to recover from my forward introduction. When McClure gathers his thoughts, he launches into his insane foodie-ism and then does something completely unexpected: he starts modeling with his chocolate. Tyra would be proud.

Jump for some funny photos.

Chocolate samples

Before he launched his modeling career inside Central Market, Alan McClure was just a regular guy who was crazy about food. He decided to invest in some high-quality cocoa beans online and make his own chocolate from scratch. Sounds pretty normal, right? Actually, no; most chocolate doesn’t come straight from cocoa beans anymore, so McClure’s chocolate is special (and pricey at $7-$8 per bar). The ingredients are kept to a minimum because good chocolate doesn’t need much to bring out its flavors.

Take his Mocha OMG bar, for example. McClure only uses cocoa beans, cane sugar, cocoa butter, and espresso beans to create a bar that is rich and buttery.

Photographer William Neal and I told McClure to stand in front of his chocolate so we could take a few photos. But then he got really into it… does anyone else foresee an America’s Next Top Chocolate-Maker?

Showing off his tattoos

Rock on

Making use of props

Double face-age

Alan “Patric” McClure was here in Dallas as part of Central Market’s Chocolate Festival. The last vendor of the festival, Shawn Askinosie of Askinosie Chocolate, will be at the Southlake location from noon until 4 pm today.

]]> http://sidedish.dmagazine.com/2012/02/14/alan-patric-mcclure-is-a-full-time-chocolate-maker-and-part-time-model/feed/ 7 http://sidedish.dmagazine.com/2012/02/14/happy-valentines-day-off-site-kitchen-in-dallas-is-open-for-business/ http://sidedish.dmagazine.com/2012/02/14/happy-valentines-day-off-site-kitchen-in-dallas-is-open-for-business/#comments Tue, 14 Feb 2012 17:28:49 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=34258

Slow-cooked pork covered with caramelized onions and peppers.

Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!

Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:

“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”

Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”

The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”

Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.

SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.

[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]

The menu and photos are below.

Wheelbarrow of pork rinds.

Cherry cola pie.

Green chile cheeseburger.

First customer.

Go. Eat. Report. You can find them across from Hunkys Hamburgers on Bishop Ave. at 8th St.)

Wanna see some pie porn?

Click here for the list that will save your relationship.

Imagine for one second that you happened to forget that it was Valentine’s Day next week.  Maybe you were busy at work, maybe you were simply swamped with World of Warcraft, who cares.  You forgot and now your wife  is giving you the what for. I know how you feel, I’ve been there before.  There’s a reason the arms of my micro-fiber couch have sleepy-drool stains on them.

Fear not compadres, there is a foolproof way to get yourself out of the dog house and back on that lovely pedestal.

Step 1: Flowers (they are all suckers for dead plants).

Step 2: Learn the value of a good-ole, tear jerkin’ apology.

Step 3: Surprise her with a night out at Stephan Pyles.

You wife will be putty in your hands.

Mr. Pyles is, obviously, not the new kid on the block. The dude is a pioneer of southwestern cooking, like the Daniel Boone of Dallas dining.  I have had some of the most fantastic dishes of my life at the tables of this culinary mastermind. Yet despite the periodic shifting in the menu, there is one dish which remains a constant at our dinner table, the delectable Tamale Tart.

This dish screams flavor like a banshee with a bullhorn.  It’s uniqueness and sophistication defines what the name of Pyles has come to represent, and it should be on the must-try list of any Dallas diner.

The tart starts with a roasted garlic custard, made from heavy cream, pureed roasted garlic, and eggs.  The custard fills a tamale tart composed of masa flour, cornmeal, cumin, bell pepper and ancho chili.  The entire things if finished with a crown of fresh lump crabmeat, and a smoked tomato sauce.

There you go, you are no longer pond scum, you are now the most sensitive, caring man in the world.  But don’t thank me for saving your marriage, thank the big man in the kitchen, Cap’n P.

Segura Viudas Brut Reserva is one of the best bang for your buck bubbles from the famed Ferrer family in Spain.  Costing just around $10 a bottle, and often less, this bone dry artisanal Cava from Spain’s Penedès region blends the traditional Cava grapes of Macabeo, Parellada and Xarel-lo together in the classic méthode champenoise technique, which is then aged up to 3 years in the bottle.  A bubbly to start or end a meal with filled with wild flowers, tropical fruit and citrus with balanced, bright acidity.

I am inherently a fan of sparkling rose.  The red berry flavors mixed with rose petal and hints of spice often wrapped around crisp and lively rose sparklers fits my palate.  Anna de Codorniu Brut Rose Cava is an ideal example of an inexpensive, lively and balanced sparkler with pops of strawberry, red cherry and raspberry intertwined with citrus notes from the 70% Pinot Noir/30% Chardonnay blend – not the common Cava grapes or blend.

Avissi Prosecco from the heart of Veneto, Italy’s region of Prosecco, Soave and Valpolicella.  This low alcohol bubbly displays the quintisential charateristics of a great Prosecco – fresh, fruit forward aromas intertwined with spring flowers and herbal notes.  Prosecco tends to lean towards the fruitier side of bubbly, verses the bold, brut flavors often found in a Cava or Cremant.  This one is light and delicate, begging to open the palate as an evening aperitif, or be enjoyed through the day from brunch to dusk.

Perhaps my favorite way to start a day when visiting Napa Valley is with a glass of bubbly at Mumm Napa. Sitting in their glassed in patio overlooking the vineyards at any time of the year from bud break to post-harvest the setting is beautiful, inviting and relaxing.  Mumm Napa is another great go to bubbly also utilizing the traditional méthode champenoise technique with all their sparklers and using only the traditional grapes of Champagne – Chardonnay, Pinot Noir and Pinot Meunier, with just a touch of Pinot Gris in some. Costing right around $20 the Brut Prestige embodies classic Champagne flavors without the price tag.  Toasted brioche and almond notes escape from the glass, followed by citrus fruit, golden apple and ripe apricot.

Biltmore Estate is known for many things – beautiful scenery, the legendary builder, a historical landmark – but it is also the producer of some incredible wine, both still and sparkling.  The Biltmore Estate Méthode Champenoise Brut blends Pinot Noir Grapes with Chardonnay using the classic Champagne method to create a refreshing, elegant and lively sparkler filled with honey suckle, mango and banana flavors with hints of red delicious apple and strawberry.  A delicious way to celebrate any occasion.

It is a common thought that anything you would pair with beer could also be paired with bubbles, as there are subtle similarities in both beer and Champagne/sparkling wine.  Barbecue, spicy Asian dishes, Tex-Mex and burgers all taste pretty good with a glass of bubbly, with the acidity and crisp fruit flavor enhancing the flavors of these dishes.  Woodbridge by Robert Mondavi believes in this theory pairing their Extra Dry California sparkler of 98.5% Chardonnay with a touch of Viognier with spicy Thai, Asian and curry dishes.  Slightly sweet with a small amount of residual sugar the low alcohol bubbly enhances pairings, while maintaining its own flavor profile of lemon curd, green apple and white flowers.

Jump here for the full listing.

Abacus
Asador
Aw Shucks
Big Shucks
Bailey’s Prime Plus
Bistro 31
Blue Goose Cantina
Bonnell’s
Cadot Restaurant
Canary by Gorji
The Cedars Social
Central 214
Charlie Palmer at the Joule
Chateau Bistro
Chocolate Secrets
The Common Table
Cork Wines
Dallas Chop House
Dee Lincoln’s
Del Frisco
Dish
Eden Cafe
Fearing’s
Ferrari’s Italian Villa
Fish City Grill
Garden Cafe
The Grape
The Grill on the Alley
Highland Park Cafeteria
Hotel St. Germain
i Fratelli
Jasper’s
Kirby’s Steakhouse
La Duni
La Fiorentina
Landmark Restaurant
Lavendou
Lazaranda
Lombardi’s Cibus
Maggiano’s Little Italy
Malai Kitchen
Marquee Grill
Meddlesome Moth
Mignon
Nicola’s
Nobu
Nosh
Oak
Penne Pomodoro
Princi Italia
Private Social
The Pyramid Restaurant
Q de Cheval
Rathbun’s Blue Plate Kitchen
Ristorante Nicola
Rosewood Crescent Hotel
Sangria
The Second Floor
Sevy’s Grill
Social 121
The Social House
Sullivan’s Steakhouse
Taverna
Tillman’s Roadhouse
Toulouse
Townhouse Kitchen + Bar
Urban Crust
Urbano Cafe
Victory Tavern
Wild Salsa
Zanata

$100 per person plus tax and gratuity. Shared Chef’s Table costs $125.
Reservations are required. Please call 214-559-3111
4511 McKinney Ave.

Small Plates
Orange glazed crispy pork belly with broccoli raab and edamame-wasabi puree
“Etoufee” rice-crusted crawfish tails with fried baby artichokes, roasted meyer lemon sabayon and micro celery
Hot gulf crab hand rolls with chile mamenori, tobikko caviar, black soy ponzu and micro shiso
Pan-seared foie gras with mini sesame bagel, kumquat marmalade and pink peppercorn cream cheese

Soup and Salads
Creamy cauliflower-brown butter soup with roasted lobster and truffle olive oil
Red and green butter leaf lettuce with cabrales blue dressing, speck ham and pimenton spiced marcona almonds
Green apple salad with wild arugula, shaved finocchiona, toasted macadamia nuts and dijon aioli
Baby romaine Caesar with parmesan-black pepper tuile, Spanish white anchovies and marinated parmesan

Intermezzo
Champagne basil sorbet with strawberry pearls
Big Plates
“Total catch whitefish” with carnival cauliflower, wilted kale, lemon-sturgeon caviar hollandaise and pea tendrils
Crispy seared Scottish salmon with golden beet-manchego risotto, Calabrese pepper pesto and watercress-asparagus salad
Duo of duck: crispy confit leg and seared breast with five bean cassoulet and Brussels sprout leaves
Sorghum barbequed Wagyu short rib with scallion cornbread, Creole style rancho gordo red beans and mirliton slaw
Wood roasted beef tenderloin with red wine butter, black truffle potato puree and Brussels sprout leaves

Desserts
Chocolate pate with candied kumquat marmalade
Red velvet whoopie pies
Vanilla Bavarian with Sambuca macerated cherries

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$35 per person
TELEPHONE: 214-267-4815
2222 Stemmons Freeway

Amuse

Pork Rillettes
Grilled crostini with jalapeño mustard

First Course
Beet Carpaccio OR
Smoked Red Pepper Soup

Main Course
Grilled Salmon OR Coriander rubbed Flat Iron Steak
Horseradish short rib potato cake, pablano puree, roasted carrots

Dessert Trio
Passion fruit madeleine, mini warm chocolate cake, cinnamon dulce de leche ice cream

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photo by Desiree Espada

Big Shucks

Half-priced specials
Aw Shucks - 3601 Greenville Ave. – 214-821-9449
Big Shucks – 6232 E. Mockingbird Lane – 214-887-6353

Oysters, best known for their reputed aphrodisiac powers, will be on special at AW & Big Shucks on Valentine’s Day, with a complimentary carnation, for ½ price from 3:30-6:30pm

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$120 per couple; includes champagne toast and live entertainment
Reservations are recommended, so call:
Dallas – The Shops at Park Lane – 214-750-8100
Fairview/Allen – The Village at Fairview – 972-363-2200
Fort Worth – West 7th – 817-870-1120

Appetizer: Oysters on the Half Shell, Blood Orange & Champagne
Soup: Lobster Bisque
Intermezzo: Pomegranate Granite
Entrée: Chateaubriand, Roasted Beef Tenderloin, Fingerling Potato, Asparagus
Dessert: Warm Chocolate Ganache Cake & Chocolate Covered Strawberries

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Reserve at 214-420-3900
87 Highland Park Village #200, Highland Park Village

appetizers
seared diver scallops [celery root puree, sweet peas, pearl onions and black truffle butter]
Blue point oysters [English cucumber and wasabi tobiko]

entrees
dover sole [baby spinach, roasted sunchokes and caviar cream sauce]
roasted pheasant Breast [baby beets and turnips, rosemary red curant jus]

dessert
White chocolate panna cotta [chocolate tuile tuile and raspberry coulis]

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No reservations required.

The Blue Goose Cantina Will Feature Fajitas (pictured) for two at the special sweetheart price of $19.95 and Strawberry Margaritas for $5.00! The special will be available from 11:00am-11:00pm on 2/14 at all Blue Goose Cantina locations.

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$85 per person. Price does not include tax or gratuity.
Reservations accepted 5:00pm – 10:00pm. Seating is limited, so book your table today by calling 817.738.5489
4259 Bryant Irvin Rd, Fort Worth

First Course: “Sampling of Our Finest Appetizers”
Ahi Tuna Tartar with Caviar, Red Chili Braised Meatball, Oyster Texasfeller,
Crispy Fried Quail Leg, Elk and Green Chile Cheese Grit Mini Taco

Second Course: “The Perfect Marriage of Land and Sea”
Center Cut Tenderloin Filet Over Lobster Mac & Cheese with White Truffle,
Served Alongside Bacon-Wrapped Seared Scallops and Green Chile Ratatouille

Third Course: ”Chocolate Lover’s Dream”
Paired with a Glass of Sparkling Dessert Wine
White Chocolate and Cherry Shooter, Chocolate Crème Brulee,
Huckleberry Chocolate Pecan Truffle,White Chocolate Raspberry Cheesecake
and Mint Chocolate Chip Ice Cream

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Select one item from each course. $60 per person.
Call 972-267-5700 to make a reservation.
18111 Preston Rd # 120, Dallas

Appetizer

Lobster Bisque bourbon and crème fraîche

Bibb Lettuce granny smith apples, walnuts and roquefort

Escargot sautéed in a garlic crème sauce

Entrée

Short Ribs mashed potatoes, petite sirah sauce topped with

horseradish and baby arugula

Pacific Snapper with artichoke risotto, peas and riesling butter sauce

Stuffed Quail on a bed of red cabbage with orange cranberry demi-glace

Flat Iron Steak topped with gorgonzola and toasted almonds,

pomme frites and sautéed spinach

Dessert

Chocolate Fondue toppped with meringues mixed berries and marshmallows

Crème Brûlée candied ginger and orange segment

Cheescake white chocolate cherries jubilee

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$65 plus tax and gratuity
Call 972-503-7080 to make your reservation
5100 Belt Line Rd., Ste 402

Choice of Appetizer:
Grilled Chilled Avocado with poached shrimp & pomodoro
Bulgarian Feta With Pomegranate and toasted pita

Choice of Salad:
Spinach/Fresh Berries with pomegranate champagne vinaigrette & roasted pistachios
Caesar prepared traditionally with fresh egg yolk

Choice of Entree:
Prime Beef Tenderloin with garlic gorgonzola mashed potatoes
Wild Caught Pacific Salmon & Shrimp with white wine, lemon caper sauce
Prime Pork Chop with gnocchi & gorgonzola creme
Please inquire about vegetarian entree

Choice of Dessert:
Chocolate Liqueur Cake with fresh berries Four Berry Sorbet

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$70 per person, February 14 at 6, 8, and 10pm
Call 214 928.7700
1326 South Lamar

Amuse
1st

Pan Fried Ricotta Gnocchi
Sweet Peas, Trumpet Mushrooms,
Shaved Pecorino, Citrus Fondue
~
Roasted Squab
Seared Foie, Ginger Bread Puree, Sour Cherry,
5 Spiced Jus
Supplement:$15
~
Hamachi Crudo
Four Citrus, Compressed Melons, Micro Basil, Trout Roe

2nd

Tenderloin Beef Wellington
Shaved Brisket, Foie Gras, Portabella Mushrooms, Caramelized Onions,
Whipped Potatoes, Sauce Bordelaise
Supplement: $10
~
Oven Roasted Day Boat Fluke
Rock Shrimp Hash, Maitake’ Mushrooms, Sake Infused Bubbles
~
Domestic Lamb Rib-Eye
Braised Lamb Cheeks, White Hominy, Crispy Brussels Sprouts, Shineji Mushrooms
~
Surf & Turf for Two
Beef Wellington with Butter Poached Lobster
Supplement: $50

3rd
Chocolate Stout Torte
Raspberry, Vanilla Bean Carmel
~
White Chocolate Custard
Pistachio Ice Cream, Tuxedo Strawberries

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photo by Kevin Hunter Marple

Central 214

$60 per person, including champagne
February 10-14, 5-10:30pm
214-443-9339
5680 North Central Expwy. at Mockingbird Ln.

Course One
Hay Smoked Oysters with Preserved Lemon Mignonette, or
Wild Mushroom Vol au Vent

Course Two
Poached Farm Egg with Frisee & Red Wattle Bacon, or
Wild Arugula with Slow Roasted Grapes, Chevre & Aged Balsamic

Course Three
Beef Tenderloin with Boulangere Potatoes & Parsnip Chips, or
Red Snapper Paella with Littleneck Clams & Chorizo, or
Sweet Potato Agnolotti with Mascarpone & Pepitas

Course Four
Ugly Pug Chocolate Cake with Milk Chocolate Ganache, or
Apple-Cranberry Pie with Crème Fraiche Ice Cream

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$69.95 per person
Please call for reservations ~ 972-934-2467
5330 Belt Line Rd., Addison

A Choice of Starter:
Apple wood Smoked Bacon Wrapped Jumbo Shrimp with Peach BBQ Glaze and Parmesan Grits
Beef Tenderloin Pot Stickers withGinger Ponzu and Wasabi Cream
Shrimp and Lobster Bisque
Caesar Salad with Warm Crab meat Stuffed Avocado
Baby Iceberg Wedge with Marinated Bay Shrimp, Cherry Tomato, Crispy Onion and Truffle 1000 Island Dressing
Seared Ahi Tuna with Ginger Vinaigrette and Spicy Sirracha Cream

A Choice of Entrée:
Filet Mignon with Apple Wood Bacon Peppercorn Butter
Salt Crusted Roast Prime Rib of Beefwith
Warm House Made Au Jus and Horseradish Cream
40 Day Aged Rib Eye Steak with Texas Blue Cheese Butter
Filet Mignon with Jumbo Lump Crabmeat Stuffed Shrimp
Chili Spiced Red Fish topped with Jumbo Lump Crabmeat and Chardonnay Sauce
Pan Seared Scottish Salmon with Jumbo Shrimp and Lobster Sauce
Add 8 oz. Lobster Tail to any Entrée $29.95

All Entrées are served with Garlic Mashed Potatoes &Roasted Asparagus

A Choice of Dessert:
LavenderCrème Brûlée
House Made Kahlua and Chocolate Shake
Warm Chocolate Cake with Vanilla Bean Ice Cream and
Dark Rum Caramel Sauce
New York Style Cheesecake with Raspberry Sauce
Hazelnut and Chocolate Tart with Godiva Chocolate Sauce and
Fresh Berry Compote

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$95 per person, additional $40 with wine pairings
Reservations accepted by phone: 214.261.4600.
1530 Main Street

Oyster
On the Half Shell, Champagne, American Sturgeon Caviar
Crispy, Spinach, Bacon Aioli

To Start
Greens
Red Oak, Chicory, Shaved Fennel, Bosc Pear
Pistachio, Local Honey/Citrus Vinaigrette

Truffles
Nantucket Bay Scallops, Truffle/Butternut Squash Puree
Chanterelles, Marcona Almonds, Shaved Black Truffle

Tuna
Ahi Tuna Tartare, Avocado, Rice Snack Mix
Cured Hamachi, Miso Glaze, Uni Vinaigrette

Foie Gras
Seared Foie Gras, Olive Oil Cake, Foie Gras Parfait
Vanilla/Sour Cherry Marmalade

Entrée

Game
Slow Roasted Venison Loin, Celeriac Puree, Black Kale
Rabbit Cassoulet, Shallot Crème Fraiche, Venison Jus Beef
Grilled Filet, Creamed Yukon Potatoes
Rainbow Chard, Soy Caramel, Cabernet Reduction

Duck
Roasted Duck Breast, Liquid Polenta
Brussels Sprouts, Duck Confit, Pickled Huckleberry/ Ginger Jus

Fish
Sautéed Turbot, Maine Lobster Cauliflower Ragout
Mustard Seed Brown Butter, Meyer Lemon Sabayon

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$47 per person; non-alcoholic beverages included
For reservations, call 903-473-1909
304 E. Quitman St.

Starter
Lobster or tomato bisque
Small spring salad
Baby greens, cranberries, walnuts & minced red onion with a champagne dressing

Intermezzo
Lemon sorbet with mint

Surf & Turf
Lemon & tarragon bearnaise
Served with asparagus tips & garlic potatoes
Fresh salmon
Almond encrusted with a lemon -dill & apricot sauce
Served with asparagus tips & garlic potatoes

Dessert
Creamy cheese cake or chocolate mousse cake

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$98 per couple
Please call or email for reservations at chocolatesecrets@hasevents.com or 214-252-9801
3926 Oak Lawn Avenue

Four Handcrafted Desserts Champagne French Macarons, Raspberry Mousse Chocolate Cups, Rose Profiteroles & Mini Red Velvet Cakes plus Moët & Chandon
Chocolate Heart as seen in D Magazine, and live Jazz & Romance!

Friday, February 10
7:30pm – 11:00pm

Saturday, February 11
7:30pm – 11:00pm

Sunday, February 12
1:00pm – 4:00pm (Royal Tea)

Tuesday, February 14
7:30pm – 11:00pm

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$69 per couple; includes choice of beer or wine
Reserve by calling 214-880-7414
2917 Fairmount St.

Four courses and full menu here

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$80 per couple for an elegant pairing of wine, cheese, and chocolate
RSVP only. Space is extremely limited.
Please contact Stephanie Nelson at 214-780-0373 or events@corkwines.com.
3636 McKinney Ave., Ste. 170

Tasting Menu

Moet & Chandon Etoile Rose
Mount Tam Triple Cream
Vanilla Bean Chocolate

Stag’s Leap Chardonnay
Clochette Goat Cheese
Coconut Lime Chocolate

Falernia Carmenere
Tarentaise
Ancho Chile Chocolate

Ancien Pinot Noir
Cabra Blanca
Salted Caramel Chocolate

Borges Medio Doce Madeira
Azul Penacorada
Bananas Foster Chocolate

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$60 per person/ four courses / February 10-14, 5-10pm
Reservations 214-736-7300
1717 Main St.

Menu forthcoming

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$50 per person, $80 with wine pairings
Call 214-979-WINE
2101 Cedar Springs Road

First Course:
Citrus roasted beets
Beef tenderloin carpaccio
Coconut and Kafir Lime Carpaccio

Second Course:
Braised short ribs on homemade pappardelle pasta
Saffron and butter-poached Nigerian jumbo prawns
Chili-rubbed pork chop

Third Course:
Tres leche cake
Strawberry panna cotta
Chocolate butterscotch fudge

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Call (972) 490-9000 or visit www.delfriscos.com
5251 Spring Valley Road

Chef David Holben has created a special Surf and Turf dish for the evening – an 8-ounce Filet Mignon and 8-ounce Lobster Tail for $79
Del Frisco’s signature side dishes are on the special menu as well, including spinach supreme, potato au gratin, onion rings and more

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$45 per person, wine pairings available for an additional $20 per person.
For reservations, call 214-522-3474 or visit www.dish-dallas.com
4123 Cedar Springs Road, Suite 110

First Course, choice of: Grilled Lamb Meatball Lollipops, Smooth Almond Hummus, Tomato Garlic Chutney; Romaine Hearts, Caesar Dressing, Parmesan, Croutons; Creamy Lobster & Clam Chowder, Smoked Jalapeno, Pecan Bacon, Crisp Parmesan-Dumplings

Second Course, choice of: Oven Roasted Atlantic Salmon, Avocado-Crab Buerre Blanc, Fried Brussel Sprouts, Sweet Potato Puree; Jumbo Diver Sea Scallops, Sweet Corn, Bacon, Poached Egg, Pearl Couscous; Fran’s Texas Free Range Roasted Chicken, French Beans, Thyme, Lemon, Honey, Olives; Peppercorn Crusted Beef Tenderloin, Buttermilk Bleu, Sliced Tomatoes, Balsamic Gastrique, Living Lettuce

Dessert, choice of: Double Chocolate Mousse Tower, Dark Chocolate Mousse with Chocolate Sauce; Banana Cake, Cream Cheese Dulce de Leche Banana Cake with Salted Caramel

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$35 per person
Please call (972) 267-EDEN (3336) for reservations
*Open on February 14 for Valentine’s Day
4416 W. Lovers Lane

Hot Foods
Prime Rib roasted Medium Rare and carved to order
Shrimp Creole
Rice Pilaf
Steamed Broccoli

Soup
Tomato Basil Soup

Cold Foods
Poached Salmon Medallions with Basil
Cheeses and Fruits Tray
Assorted Salads
Assorted Breads & Muffins
Assorted Desserts of the Chef’s Choice

Champagne, Iced Tea or Coffee
A Valentine’s Carnation & a Strawberry Dipped in Chocolate

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photo by Kevin Hunter Marple

$95 per person includes champagne toast
Reservations highly recommended: (214) 922-4848
The Ritz-Carlton, 2121 McKinney Avenue

First Course: Seared Nantucket Bay Scallops on Tubetti Pasta with Confit Fennel and French Beans in Oregon Black Truffle Cream

Second Course: Fearing’s Beef Wellington with Pâté de Foie Gras and Royal Trumpet Mushroom Duxelle, Creamed Spinach and Sauce Périgueux

Dessert: Chocolate Pudding Shooter with Vanilla Cream and Strawberry Champagne Jam, Red Velvet Cupcake with Cream Cheese Frosting and Orange Passion Fruit Sauce

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Grapevine – 1200 William D. Tate Ave. – 817-251-2525
Addison – 14831 Midway Rd. – 972-980-9898

Go à la carte at Ferrari’s with lamb osso buco, Chilean sea bass, grilled jumbo shrimp, and fried calamari

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Only $49.50 per couple, prix fixe menu
Offered at six locations

Appetizers
Chargrilled giant prawn with garlic butter, baby arugula, roasted red pepper and chimichurri
Trio of Cape Cod Wellfleet and PEI Conway Royale Oysters on ice-citron vodka mignonette
Burrata salad with asparagus, romaine hearts, frisee, tomato and smoked bacon vinaigrette

Entrees
Lobster ravioli with crimini mushrooms and nutmeg nage
Pan seared barramundi with sweet pea risotto, macadamia nuts and lobster tarragon sauce
Tenderloin stroganoff with crispy artichokes, cippolini onions, mashed potatoes and truffles

Dessert
Cheesecake with chocolate sauce and macerated raspberries
Chocolate covered strawberries
Caramel pecan apple cake with Makers Mark salted caramel sauce

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$45 per person, five-course meal with poetry readings
Call 214-887-8330 for reservations. Seating is limited.
5310 Junius St.

(first course)

roasted sweet potato + apple puree garnished with crushed pecans + brunoise red onion

(second course)
pickled beets
on a bed of mixed greens
tossed with balsamic vinaigrette
finished with feta + crushed pistachios

(third course)
cranberry chipotle glazed salmon
on roasted butternut squash

(fourth course)
slow braised beef cheeks + sauteed bitter greens + gala apple risotto

(fifth course)
panna cotta with berry compote +
red wine reduction

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Chef-owner Brian Luscher (photo by Kevin Hunter Marple)

$65 person with an option to add wine pairings ($20)
For reservations call 214-828-1981 or visit the website at www.thegraperestaurant.com
2808 Greenville Avenue

Friday – Monday (February 10-13) features romantic a la carte dinner specials in addition to the popular menu. Best Burger in Texas available on Sunday and Monday night.
Chef inspired Valentine’s Day three-course menu on Tuesday, February 14 (beginning at 5pm)

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$120 per couple
(214) 459-1601
13270 Dallas Parkway

A special Sweethearts Dinner Menu in honor of Valentine’s Day. This dinner includes Two Petite Filet Mignons grilled to perfection and one pound of Canadian Lobster Tail to share. Guests can choose a side of both potatoes and vegetables and two glasses of champagne are included to make the meal complete. Other menu items are also available, such as:

Parmesan Crusted Chilean Bass
Seasoned with Paprika, Green Onions, and Parmesan Cheese
Served with Mustard Beurre Blanc Sauce and Grilled Vegetables

Pan Seared Sea Scallops
Jumbo Sea Scallops with and Orange Fennel Beurre Blanc Sauce
Served with Grilled Vegetables

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Only $14.99 per person (!!), regular menu available from $5.99
Call 214-324-5000 if you don’t believe me
1200 North Buckner Boulevard in Casa Linda Plaza

Dinner only 5:00 p.m. – 8:00 p.m. , Friday February 10 through Tuesday, February 14
Choice of beef tenderloin with spinach and mushroom sauce and loaded mashed potatoes, grilled salmon with pineapple salsa and honey glazed carrots or baked tender chicken breast with lemon sauce and fresh green beans sautéed with bacon and onions

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$95 per person from Feb 10-11, $125 per person from Feb 13-14
Please call 214-871-2516 for reservations
2516 Maple Avenue

Amuse Bouche
Chilled Oyster with Vodka and Caviar

Soup
Creamy Jerusalem Artichoke with Bacon and Fried Leek

Appetizer
Lavender Rubbed Lamb Chops on Parsnip Puree,
Green Beans Wrapped in Prosciutto, Truffled Jus

Seafood
Trio of Shellfish with Sauces
Jumbo Shrimp, Crab Claws, and Scallop Cake

Entrees
Delmonico Steak with Yukon Potato Mousseline,
Buttered Asparagus, Cognac and Green Peppercorn Glace de Viande OR
Lemon Sole Baked en Papillote with Petite Vegetables,
Lobster-Tarragon Beurre Blanc

Fromage
Texas Cheese on Crostini

Dessert
Rich Chocolate Souffle with Strawberry Creme Anglaise OR
Classic Creme Brulee with Fresh Berry Compote
Mignardises
Love Inspired Confections

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February 13 at 6:30 pm
$55 per person
Please reserve your seat at 972-501-9700
7701 N. MacArthur Blvd.

Banfi Wine Dinner
Monday, February 13 @ 6:30 pm

Zucchini Crostini & Balsamic Steak
Cantine Maschio Prosecco Brut, Treviso DOC NV
Goat Cheese, Frisee, and Arugula Salad
Principessa Gavia 2010

Butternut Squash Lamb Stew
Cum Laude 2008
Filet Mignon with Wild Mushroom Sauce and Creamed Leeks
Excelsus 2004

Crostata di Frutta
Rosa Regale 2010

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photo by Kevin Hunter Marple

Jasper’s

$75 per person
Reservations are required. Please call 469-229-9111
7161 Bishop Road, Plano

First Course
Braised Niman Ranch pork belly with whipped sweet potatoes and cherry-chipotle syrup
Arborio rice-crusted rock shrimp-calamari with crispy artichokes, calabrese peppers and basil aioli
Duck confit ravioli with parsnip puree and thyme natural jus
Asian barbecue short rib spring rolls with plum soy and daikon slaw

Second Course
Grilled chicken masa soup
Lobster-baked potato soup with puff dough herb twists
Jasper’s Caesar salad with focaccia croutons and roasted peppers
Jasper’s greens with roasted shallot vinaigrette and Maytag blue cheese
“Chopped wedge” with smoked bacon and goat cheese ranch

Intermezzo
Blood orange-vanilla granita

Third Course
Pinot noir glazed sea bass with tarbais bean cassoulet
Smoked steelhead trout with crispy oyster-celery root hash and cider-thyme reduction
Dijon-braised lamb short ribs with housemade pappardelle pasta and cabernet lamb jus
Bone-in Niman Ranch pork chop with Brussels sprouts, sweet potato puree and applewood smoked bacon demi
Hickory grilled Kansas City strip with Saint Angel triple crème scalloped potatoes and brandy-green peppercorn demi

Fourth Course
Meyer lemon crème brulee with lemon-almond bars
Dark chocolate-cherry cheesecake with amarena cherry sauce
Dark espresso tiramisu with Kahlua-caramel sauce
Dark gingerbread pear cake with orange sorbet

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$85 per person
Call 817.410.2221
3305 E. Hwy.114 Southlake

Course One
Your choice of one of the following:
Maryland Style Crab Cake
Grilled Herb Polenta
Peppered Lamb Lolliops
Totten Bay Oysters on the Half Shell

Course Two
Your choice of one of the following:
Chopped Salad
Classic Caesar Salad
Salad Lyonnaise
Lobster Bisque

Course Three
Your choice of one of the following:
7 or 10 oz. Blue Ribbon Filet
18 oz. Rosewood Smoked Ribeye
16 oz. Prime New York Strip
8 oz. Cold Water Australian Lobster Tail
Australian Barramundi Oscar
Braised Lamb Shank

All entrées accompanied by:
Lobster Mashed Potatoes
Sautéed White Truffle Wild Mushrooms
Grilled Asparagus

Course Four
Belgian Dark Chocolate Nirvana Cake
With Tahitian Vanilla Bean Strawberry Compote
& Passion Fruit Coulis

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$50 or $40 per person, depending on location
Oak Lawn and McKinney, call 214/520-6888
233 Town Place, Fairview, TX 75069, call 972/549-4069

La Duni celebrates Valentine’s Day, Feb. 14th with a special four-course dinner at the Oak Lawn and McKinney Avenue locations.   Cost is $49.95 per guest and includes a champagne toast.  Other beverages, tax and gratuity are extra.  Seatings are every 30 mins., 5pm-10pm.  For reservations (credit card required to guarantee) call 214/520-6888

The new La Duni at the Village in Fairview has two dining options:  Regular al la carte menu in the main dining room with seating on a first come basis, or a special 4-course menu in the private dining room offering a choice of entrees and featuring a love elixir with the first course for $39.95 per person. Other beverages, tax, tip extra.   Seating for either option every 30 mins., 5-10 pm.  Credit card required for reservations.  Cancellations after Feb 10th have a 50% fee if table is not resold.

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972-528-6170
4501 Cole Ave.

Antipasti
Crab and corn bisque topped with jumbo lump crabmeat
Braised red Belgian endive and mache salad

Secondi
Homemade Main lobster ravioli
Duetto of 6 oz. filet mignon and Nigerian colossal shrimp
Filetto di orata
Veal chop valdostana

Dolce
Chocolate tower for 2
Baked Alaska
Disaronno Coffee

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$65 per person
Make reservations by calling Warwick Melrose Hotel at 214-521-5151
Warwick Melrose Hotel Dallas, 3015 Oak Lawn Ave.

AMUSE-BOUCHE
Lobster bisque with Claw Meat Relish

FIRST COURSE (Choice of)
SEARED FOIE GRAS with Sweet Potato Gnocchi & Pomegranate Reduction
CITRUS LUMP CRAB CAKES Smoked Tomato Butter & Avocado

SECOND COURSE (Choice of)
BUTTERNUT SQUASH BISQUE with Cinnamon Apple Crisp & Chive Oil
LOCAL HYDRO BIBB LETTUCE with Heirloom Cherry Tomato, Blueberry Havarti & Maple-Balsamic Vinaigrette

THIRD COURSE (Choice of)
PAN SEARED SCALLOPS with Celery Root Flan & Paprika Sofrito
GRILLED ANGUS FILET, Herb Potato Cake, Roasted Mushrooms & Demi Glaze
HERB ROASTED LAMB CHOPS with Roasted Vegetable Cous-Cous & Lamb Jus

FOURTH COURSE Dessert Trio
CHERRY RUM CAKE, STRAWBERRY ROMANOFF & CHOCOLATE CREAM PUFFS

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$60 per person, three courses
Contact Lavendou at 972-248-1911 or provencial@aol.com to make plans to attend
19009 Preston Road, Suite 20

Entrée (Appetizer)
Soupe au Brie de Meaux l Traditional brie soup OR
Croquant de Chèvre Chaud sur son Lit de Jeunes Pousses l Crispy warm goat cheese with mixed fresh baby greens OR
Vol au Vent aux Fruits de Mer l Mixed seafood in pastry OR
Terrine Maison au Foies de Canard l Chef’s terrine with duck livers

Le Plat Principal
Filet of Sole au Crab Sauce Champagne l Filet of Sole with crab and champagne cream sauce OR
Poitrine de Volaille aux Champignons Sauvages l Grilled chicken breast with wild mushroom sauce and papardelle pasta OR
Filet de Boeuf au Roquefort l Beef tenderloin with a blue cheese sauce and roasted potatoes OR
Jarret d ‘Agneau aux Petits Légumes et Couscous l Braised lamb shank with vegetables and couscous

Dessert
Tarte au Citron Meringuée l  French lemon and meringue tart OR
Gâteau de Fromage avec Coulis de Framboises l White chocolate cheesecake with raspberry sauce OR
Coeur en Chocolat Salade d’Oranges aux Jestes Confit l  Chocolate mousse heart with candied orange segments OR
Feuillantine aux Fruits de Saison l  Mixed berries in pastry with chantilly cream

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Mar & Tierra – $29.99; Raspberry Partida Skinny Margarita – $10
Call 972.866.8900
5000 Belt Line Rd., Ste. 850

Lazaranda Mexican Seafood Grill is serving up Mar & Tierra, their version of Surf & Turf with grilled rib eye and two jumbo coconut almond shrimp with a mango, curry and ginger sauce served with sautéed mushrooms “ajillo style” and mashed potatoes for $29.99; and a Raspberry Partida Skinny Margarita with silver tequila, Partida agave nectar, raspberry puree and fresh squeezed lime juice for $10. Stop by for lunch or dinner to find your escape and never have to leave town!

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photo by Kevin Hunter Marple

Special à la carte menu
Call 214-692-0001
8687 N. Central Expwy., Ste. 1608

Soup
Homemade Shrimp bisque topped with chopped Shrimp and basil sour cream

Salad
Butter Lettuce, Mache, Celery Root, Meyer lemon, grilled pear and white truffle vinaigrette Served with shaved Parmigiano Reggiano

Appetizer
Fresh California avocado stuffed with jumbo lump Crab meat, roasted yellow and red bell peppers with a roasted garlic aioli
pasta
Linguine pasta tossed with fresh 1⁄2 lobster in a roasted grape tomato and leek brandy sauce

Pesce
Pan Roasted Chilean Sea Bass served over Manila Clams, Mediterranean Mussels and roasted winter vegetables in a brodetto sauce
carne
Pan seared Fresh Veal Scallopine topped with smoked ham, fontina and white wine sauce Served with grilled asparagus and beet parmesan mashed potatoes
dolce

Dessert
Sugar dough tart filled with peanut butter and Gianduia chocolate ganache topped with fresh raspberries on a bed of vanilla crème Anglaise

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Starts at $60 per couple, February 2-29
North Dallas – 8687 N. Central Expwy., Ste. 205 – 214-360-0707
Plano – 6001 W. Park Blvd. – 972-781-0766

“Month of Love Meal for Two” includes: one appetizer, flatbread OR two Side Salads, two entrees, one dessert, and two glasses of wine.

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photo by Desiree Espada

$99 per couple, $25 per person with wine pairing
To reserve, call 214-599-7857
3699 McKinney Ave.

1st Course, choice of 2 to share
Fresh Shucked New England Blue Point Oysters ginger lime dressing
Sushi Grade Ahi Tuna Tartare-crispy wonton chips, avocado, minced herbs
Hot Pot of PEI Mussels-spicy red curry broth
Malai Favorites, Sample Platter-spring rolls, chicken satay, Vietnamese meatballs, imperial rolls

2nd Course, choice of 1 each
Hanoi Spiced Filet Mignon-grilled, violet crown puree, wok seared vegetables & green papaya slaw
Jungle Curry Chilean Sea Bass-sautéed Siamese watercress & rice noodles
Pan Seared Dayboat Scallops-rice noodles, tamarind-chili sauce, peanuts & bean sprouts
Southern Thai Marinated Cornish Hen-slow-roasted, vegetable fried rice & mango chili sauce

Dessert, all to share
Banana Custard-caramelized bananas & chocolate
Coconut Cream Pie-tamarind caramel sauce, coconut gelato
Chocolate Peanut Wontons-dark chocolate ganache & plum dipping sauce

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$65 per person
Make reservations at 214-522-6035 or reservations@marqueegrill.com
32 Highland Park Village, Dallas
Amuse bouche

Second Course (Choose One)
Beeman ranch “Texas roll”
Ancho chile soy, jalapeno-avocado puree
Grilled jump shrimp
Lump crab risotto cake, lemon champagne sauce

Third course (Choose One)
Braised beef short ribs
Smoked cheddar scallion grits, collard greens, bacon maple glaze
Alaskan king crab crusted snapper
Eggplant gratin, tomatoes, truffle sauce

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$65 per person, beer and wine pairings offered for an additional cost
Reserve by calling 214-628-7900
1621 Oak Lawn Ave.

First Course:
Blue Point oysters with strawberry- scented rose water or Tellicherry pepper and horseradish

Second Course:
Seared red snapper with fennel pollen, blood oranges and watercress or
Spiced, roasted black cod with carrots, turnips and snow peas

Third Course:
Filet mignon with vanilla parsnips and blackberry demi glaze or
Braised short rib with smashed and fried fresh root vegetables

Dessert:
Chocolate crème brulee and chocolate Stout Cake (to be shared)

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Lunch – $35 per person. Dinner – $70 per person
Reservations 972-943-3372
4005 Preston Road, Suite 518, Plano

1st
Please select one of the following
Baby Iceberg Wedge
Mignon Salad
Duck Confit Ravioli
Braised Wild Boar Gnocchi
Shrimp Cocktail
Lobster Bisque

2nd
Please select one of the following
Kurobuta Pork Chop 15 oz.
Shrimp and Sweet Corn Risotto
Mint Crusted Rack of Lamb 14oz.
Grilled Prime Filet Mignon 8 oz.
Roasted Chilean Sea Bass 8 oz.
Prime Grilled New York Strip 16 oz.

3rd
Please select one of the following
Cinnamon & White Chocolate Crème Brulée
(A Must with a Cappuccino!)
Molten Chocolate Cake
White Chocolate & Grand Marnier Bread Pudding
Chocolate Mousse

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Chef Sascia Marches’ special Felice San Valentino menu is offered on February 14 from 5-10pm
Reservations can be made by calling (972) 608-4455
5800 Legacy Drive in The Shops at Legacy

The Felice San Valentino menu begins with an Antipasto of Carpaccio Di Storione Affumicato, smoked sturgeon thinly sliced and served atop fresh flat bread with watercress lettuce, capers, Pecorino chips, shallots, Champagne dried grapes and lemon-honey dressing ($15). The Insalata (Salad) offering is Cuore Di Lattuga, butter lettuce heart with crispy Pancetta, apples, Gorgonzola, honey roasted pecans and roasted cherry tomatoes served with honey-mustard dressing ($9). Guests can choose a Secondi (Entrée) of Ippoglosso Al Forno Con Risotto Ai Mirtilli Rossi e Cremini, oven roasted Alaskan Halibut served over cremini mushrooms and cranberry Mascarpone cream risotto with Sambuca sauce ($23) or Granseola e Vitello, pan seared veal medallions with lump crab meat and Chardonnay lemon-butter sauce served with gorgonzola polenta and asparagus ($27). The Dolce (Dessert) is Trio Al Cioccolato, a warm chocolate molten cake, gianduja frittes and biscotti with Belgian chocolate dip ($12).

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$214 per couple, $125 per person
Please call 214-252-7000
400 Crescent Ct.

Oysters Nobu Sauces – Ume Salsa, Nobu Salsa, Royal Caviar
“Tai” Japanese Red Snapper Sashimi
Artichoke Salad Yuzu Dressing
Scallop Foie Gras
Karashi Sumiso
Wagyu Shabu Shabu
Chef’s Choice Assorted Sushi
Silk Chocolate & Sake

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$99 per person for four courses
Dallas location – 4216 Oak Lawn Avenue -214-528-9400
Plano location – 4701 W. Park Blvd, Suite 101 – 972-612-3200

Complimentary Glass of Champagne

Select One Appetizer:
Ahi Tuna Tataki with crushed avocado, chilies & herb vinaigrette

Kobe Meatballs with black truffle béarnaise

Singapore Style Maine Lobster with pickled watermelon radish

Yukon Potato Latkes with house cured salmon, caviar & crème fraiche

Roasted Red & Yellow Beet Salad with raspberry vinaigrette, peppered goat cheese & arugula

Seared Hudson Valley Foie Gras (add 9) with black mission fig preserves & duck confit

Select One Entree:
Seared Diver Scallops with brussel sprout leaves, buttermilk potatoes & kumquat confiture

Pan Roasted Halibut with cannellini beans, pancetta, dino kale & black mussels

Espresso Braised Short Ribs with pomme puree, roasted root vegetables & baby shitakes

Grilled Beef Tenderloin Medallions (add maine lobster 21) with yukon potato gratin, shallot marmalade & blue cheese

Dessert
Degustation for Two

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photo by Desiree Espada

Prixe Fix $82 per person with a wine pairing option per course +$35
Call 214-712-9700
1628 Oak Lawn Ave

Open
Oyster | apple-pepper gelee, caviar

Appetizer
Red Beet Terrine | formage blanc, beet reduction

Intrigue
Gnocchi | black trumpet mushroom, idiazabal cheese, sage

Main Act
New York Strip | red onion-oxtail marmalade, white asparagus AND
Maine Lobster | yukon potato, lobster glace, pea tendrils

Indulge
Chocolate Mousse | flourless chocolate cake, sour cherry meringue,
ganache brownie OR
Strawberries and Cream | cream cheese ice cream, pistachio shortcake, St. Germain gastrique

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À la carte menu, Feb 12-14
Reserve by calling 214-368-3100
At all three locations

Appetizers
Shrimp Bisque topped with shrimp and chives
Lobster Salad with mixed greens topped with Lobster meat, julienne carrots, fresh heart of palm, ruby red grapefruit and Meyer lemon dressing

Entrées
Heart Shaped Ravioli
Risotto with Veal and Porocini Mushrooms
Grilled Filet Mignon and Scallops

Dolce
Heart Shaped Chocolate Cup filled with chocolate mousse, served with fresh raspberries and Grand Marnier cream anglaise

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$35 per guest
Call 214-739-5959 for reservations
5959 Royal Ln., Ste. 707

Tease
Maine Lobster Ravioli
en brodo ‘broth’

Bliss Beginnings
Maine Lobster Tortelloni
black winter truffles and tarragon

Main “Attraction”
Petite Filet Mignon & Maine Lobster Salad
grilled asparagus and chianti

Sweet Ending Duo
White and Dark Chocolate Long Stemmed Strawberries
Chocolate Tulip Cheesecake
Paired with Italian Prosecco

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$75 per person, available February 10-14. Full a la carté menu will also be available for diners who crave something a bit different.
To make reservations, please call 214.754.4744
3232 McKinney Avenue

Amuse
Kumamoto Oysters
Champagne Mignonette

I
Lobster
Meyer Lemon, Pancetta Risotto

II
Beef Tenderloin
Bone Marrow Butter, Wild Mushroom, Farro

III
Chocolate-Mascarpone Cheesecake
Spiced Pear, Macadamia

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$95 for four courses, $149 with wine pairings
Call 214.720.5249 or visit pyramidrestaurant.com
1717 N. Akard, The Fairmont Dallas

FIRST COURSE (Choice of)
Heirloom Carrot Salad with Shaved Carrots, Capers, Roasted Onion Vinaigrette and Paula’s Goat Cheese
Baby Beet Salad with Blood Orange Vinaigrette, Blood Orange Gelee and Brazos Valley Blue Cheese Celery Root
Velouté with Spanish Chorizo and Basil Froth

SECOND COURSE (Choice of)
Salmon Tartare with a Quail Egg, Whole Grain Mustard and Croutons
Kumamoto Oyster with Ponzu and Tobiko
*Gnocchi with Parmesan Alfredo
Scallop Tartare and Foie Gras Torchon with a Sherry Gelee and Petit Greens (Additional $20)

THIRD COURSE (Choice of)
Roasted Lamb with Glazed Mirepoix, Tuscan Kale with a Demi Glace
*Bleu Cheese & Mushroom Crusted Filet of Beef with Red Wine Cipollini Onions and Smoked Potatoes
Butter Poached Lobster Served with a Grit Agnolotti and Roasted Chanterelles
*Carrot Agnolotti with Roasted Carrots and a Carrot Beurre Blanc Sauce

FOURTH COURSE (Choice of)
Chocolate or Raspberry Soufflé for Two
Chocolate Peanut Butter Marquis with Salted Caramel Ice Cream and a Peanut Butter Powder
Strawberry Dome with a Strawberry Pate de Fruit Served with a Strawberry Basil Ice Cream

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(972) 386-6000
15201 Dallas Parkway, Addison

Appetizers
Texas Oysters Rockefeller with bacon, spinach and jalapeno
Butter-poached Maine lobster with arugula, fennel and green apples
Basil cream tomato soup with herb croutons

Entrees
Grilled beef tenderloin topped with black truffle butter, mascarpone whipped potatoes and sautéed asparagus and tomatoes
Cumin-crusted lamb racks with salsa verde, jalapeno, sour cream and green onion mashed potatoes
Pan-roasted sea bass with marinated crab, artichokes, tomatoes, red onions and herb garlic olive oil over angel hair pasta

Dessert
Chocolate fondue served with berries, cookies and marshmallows

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$55 per person
Reservations are recommended. Please call 214-890-1103
6130 Luther Lane

First Courses
Roasted beet “tartar” with goat cheese “crouton”
Cherry stone clams and Carlsbad mussels with whole grain mustard and champagne butter
Chef’s garden Caesar salad with grana padana frico crisp
Polenta-crusted fried green tomato BLT with bacon relish and buttermilk biscuit
Lobster bisque with lobster pate a choux and port wine syrup

Second Courses
Pan seared sea scallops with lobster-white truffle risotto
Grilled angus beef filet with rosemary marble potatoes, roasted baby carrots and red wine butter
Smoked Niman Ranch pork chop with jalapeno-apple relish and homestead gristmill blue corn grit cake
Pan seared walu with kabocha squash puree and curry dusted roasted cauliflower
Grilled Colorado lamb ribeye with crispy falafel and lamb sausage ratatouille

Dessert
Creme brulee with Disarano and tart cherry biscotti
Flourless chocolate torte with blood orange marmalade and creme anglaise
Cheese plate with housemade crackers and shortbread cookies
Raspberry-white chocolate bread pudding with Gran Marnier sabayon

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$89 per couple, available from 5-10pm on Feb. 14
(214) 379-1111
8111 Preston Rd. in Dallas

The Valentine’s Day menu begins with two complimentary Pomegrinis – a refreshing cocktail of Prosecco and pomegranate juice. Guests can then choose a Primi (First Course) of Focaccia Pomodoro e Basilico, signature flatbread with tomatoes and basil, or Gamberoni Insalata Pesta, poached jumbo shrimp atop a mango, papaya, avocado and mache salad tossed with blood orange vinaigrette. A wine pairing of Pinot Grigio Baroni Fini is available for $9. For Secondi (“Seconds” in English) guests may select among entrees including: Spiedini Di Capesante, prosciutto wrapped sea scallops and filet mignon skewers drizzled with veal balsamic reduction and served with a wild baby arugula, fennel and pink grapefruit salad (paired withMontepulciano D’Abruzzo Illuminati for $11); Tagliatelle All’Astice Con Piselli, a narrow-strip pasta tossed with lobster meat, sweet peas and red bell peppers in lobster sauce (paired with Gavi Batasiolo for $9); or Filetto Di Branzino, pan-roasted fish fillet topped with oven roasted tomatoes, diced jumbo shrimp, butternut squash purée and leak-butter sauce (paired with Morgan, Chardonnay, Santa Lucia Highlands for $11) .

To end the evening, the Dolce (Dessert) is Mousse Di Cioccolato Fondente, semi-sweet chocolate mousse with fresh strawberries, passion fruit sauce and white chocolate shavings. It can be paired with Moscato D’Asti Mionetto for $8.

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$125 per person
Please call 214-953-4314 for reservations
400 Crescent Court, Garden Room

Passed Hors d’oeuvres and Champagne at 6:30pm
Dinner at 7:00pm

First course
Duck Fat Roasted Scallop, Marcona Almond Chimi
1976 Salon Champagne Brut Blanc de blanc, Le Mesnil Sur Oger

Second course
Caramelized Foie Gras, Cherry Compote, Hops Chocolate Bread
2003 Oriel Ondine Sauternes

Entrée
Harris’s Ranch Ribeye Two Ways
Cocoa Nib Crusted Eye of the Rib Eye and Rib Eye Spinalis with Organic Shiitake Salad
Crispy Sweet Breads, Bordelaise Sauce
Progression of 2006 Silver Oak Alexander Valley Cabernet Sauvignon, 2004 Opus One,
and 1994 Chateau Montrose Bordeaux, Médoc, St. Estephe

Dessert
Chocolate Basil torte, pink peppercorn mousse, wild blueberry soda
Comparison of 1963 Dow’s Vintage Port and 1963 Taylor Fladgate Vintage Port

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À la carte menu from Feb 12-14
Call (214) 520-4863 or visit sangriatapasybar.com
4524 Cole Avenue

Soup
Lobster and Asparags Bisque

Salad
Baby Red Beet and Mache Salad

Tapas
Hamachi Crudo (Smoked Paprika Aioli , Micro Arugula, sea salt and extra virgin olive oil)
GrilledWhiteAsparagus, Jamon Serrano and Cava Hollandaise

Fish
Macoma Almond encrusted Lemon Sole

Meat
Grilled Ribeye Filet

Dessert
Godiva Chocolate Mousse served with fresh raspberries and whipped cream

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photo by Kevin Hunter Marple

Guests can enjoy amorous dishes like crab cakes, lobster tail, New York strip steak and dreamy chocolate-dipped fruit desserts.
Reservations recommended 972-450-2978
13340 Dallas Parkway

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$59 per person for three courses
Reservations (214) 265-7389 or OpenTable.com
8201 Preston Road, 75225

STARTERS
Choice of:
Wild Mushroom Ravioli – Sherry Cream Sauce, Roasted Tomatoes and Fresh Chives
“Chunky” Lobster Bisque -Creme Fraiche and Fresh Tarragon
Fresh Mixed Baby Greens – Roma Tomatoes, Paula’s Goat Cheese, Toasted Almonds and Raspberry Vinaigrette
Crispy Calamari Rings – Spicy Tartar Sauce and Tangy Cocktail Sauce
Atlantic Blue Point Oysters Rockefeller – Baked with Creamed Spinach, Shallots and Toasted Bread Crumbs
Crab Caesar Salad – Crisp Romaine Lettuce Herb Croutons and Jumbo Lump Crab
Jumbo Shrimp Cocktail – Dilled Green Beans, Tangy Cocktail Sauce and Remoulade Sauce
Crispy Duck Confit – Brown Rice “Risotto”, Balsamic Thyme Sauce Sun Dried Cherries

ENTREES
Choice of:
Fresh Bay of Fundy Salmon Fillet – Creamy Lobster Orzo, Lemon Basil Butter and Tomato Asparagus Relish
Herb Marinated Lamb Chops – Roasted Garlic Polenta, Zinfandel Reduction and Cucumber Tapenade
Seared Jumbo Shrimp and “Day Boat” Scallops – Linguini Pasta, Julienne Vegetables, Chardonnay Leek Cream and Crispy Fennel
Beef Tenderloin Filet – Truffle Whipped Potatoes, Cabernet Sauce and Caramelized Onions
Orange Glazed Roasted Cornish Hen – Toasted Grain Medley, Pan Juices and Pecan Green Beans
Sea Bass Fillet – Smoked Salmon Salad, Artichoke Whipped Potatoes and Caper Chive Butter
Black Angus Strip Steak – Brandy Shallot Sauce, Potato Gruyere Gratin and Grilled Vegetables
4 oz. Beef Tenderloin and 4 oz. Maine Lobster Tail – Angel Hair Pasta, Asparagus Spears and Drawn Butter

DESSERTS
Choice of:
Godiva Chocolate Creme Brulee and Chocolate Dipped Strawberries
Fresh Berry Parfait with Vanilla Bean Whipped Cream and Toasted Almonds
Warm Apple Pecan Crisp, Cinnamon Ice Cream and Caramel Drizzles
Three Citrus Pie, Fresh Berry Puree and Whipped Cream
Dark Chocolate Mousse Cake with Chocolate Streaks

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$65 per person, prix fixe
972-377-2500
5760 State Highway 121, Ste. 175, Plano

Choose one from each course:

1st course: Classic Caesar, Baby Spinach Salad, Social House Salad

2nd course: Smoked Lamb Lollipops, Duck Confit Spring Rolls, Crab Cake, Braised Short-Rib Pot Stickers

3rd course: Seared Scallops, Atlantic Salmon, 10 oz. New York Strip, Bone-In Pork Chop

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$40 per person (additional $10 for steak or seafood dishes)
5100 Belt Line Rd. #410, Addison

The Social House is helping you find a date for Valentine’s Day by hosting a themed Stoplight Party February 11 at 10 p.m.  Colored napkins will indicate guests’ relationship statuses: green for single, red for taken and yellow for more complicated situations. Grab your favorite beer (remembering that there are over 50 to choose from) and make your way through the crowd with a green napkin if you’re single and ready to mingle. Once you’ve found that special someone, what better place to take them for Valentine’s Day than the place where it all began? On February 14, The Social House will offer a couple’s menu. $39.95 will get you and your Valentine one appetizer, soup or salad each, two entrees and one dessert.

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Four-courses, prix fixe, $55 per person
Reservations recommended by calling 214-219-9908
Feb. 11-13
3180 Welborn Street

Starters
Kobibito “Sweetheart” Sushi Plate
Beef Tataki
Asian Ceviche Trio
Scallops
Potstickers

Soup or Salad
Ginger Kubota Squash Soup
Market Salad

Entrees
Roast Chilean Sea Bass
Pan Seared Atlantic Salmon
Vietnamese “Shaken Beef”
Grilled Petite Beef Filet
Roast Chicken Curry
Jumbo Prawn Robata

Desserts
Chocolate Bento Box for Two
Aged Balsamic Marinated Strawberries
“Smore” Chocolate–Peanut Butter Cake
Tropical Fruit-Sabayon Trifl

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$89 per couple, three courses
Available February 11-14
Call (972) 267-9393
17795 North Dallas Parkway

Includes an eight ounce Filet Mignon, a 12-ounce New York Strip, a 16-ounce Ribeye, Roasted Chicken “Picatta” Style, Broiled Salmon Steak, Triple Cut Lamb Chops and Crab Stuffed Shrimp. Each guest will have their choice of a soup or salad, an entrée, a choice of one side and one of Sullivan’s decadent house-made desserts.

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À la carte menu from Feb 12-14
Call 817-885-7502 for reservations
3210 Armstrong Ave., Dallas and 405 Throckmorton Rd., Fort Worth

Soup
Roasted Heirloom Tomato Bisque

Salad
Mache and Belgian Endive

Appetizer
Homemade Jumbo Lump Crab Cake

Pasta
Heart shaped Veal and Lobster Ravioli

Secondi
Pan seared Baby Lamb Chop and Lobster Tail
Pan Roasted Fresh Halibut

Dolci
Heart Shaped Chocolate Cup

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$45 per person, three courses
Call 214-942-0988
324 W. Seventh Street

1st course – Appetizer Special Crab Cakes
2nd course – Entrée Special Tenderloin
3rd course – Dessert Special Molten Chocolate Torte

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À la carte menu from Feb 12-14
Reserve by calling 214-520-8999
3314 Knox St.

Appetizer
Friture de Fruit de Mer Fried Calamari, Shrimp and Vegetables with Garlic Aioli

Salad
Lobster Salad With Fennel, Oranges, and Pomegranate

Fish
Seabass En Croute
Potato Crusted Seabass, Braised Leeks and Parsnip Mousseline with Champagne Beurre Blanc

Meat
Seared Duck Breast Brussel Sprouts, Cherries, Lardon and Port Sauce

Dessert
Mignardises Au Chocolat Chocolate Dipped Strawberry, Chocolate Truffle, Chocolate Mousse

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$55 per person, 11am to 11pm
Reserve at (972) 300-0986
Galleria Dallas, 13270 Dallas Parkway

The menu includes delicious dishes such as crab cakes with baby arugula, avocado relish and roasted red pepper sauce, pan-roasted duck breast with blood orange-fig salsa and zucchini fritters, roasted fingerling potatoes with truffled mushrooms and crème fraiche, and oysters with rose champagne granita. And be sure to save room for our panna cotta with bittersweet chocolate and vanilla bean strawberry compote and a complimentary glass of champagne to top off your meal!

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$34.90 per person and $44.90 per person with wine pairings
February 10-15, beginning at 5pm
Call 972-509-1400 to make reservations
1006 E 15th Street, Plano

Three-course meal that includes Carpaccio Pizzaiola and Smoked Beef Ribs.

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$75 per person, BYOB dinner, couples sit in groups
One seating only at 7 pm
Call 214-823-8550
1410C Fitzhugh Ave.

Appetizer
Whiskey Marinated Seaboard Pork Galantine topped with Chickpea salad

Soup
Peeled Wheat Soup with Beech Mushrooms, Veal Breast Dumplings and Khakhara Cracker

Salad
Seared Corbina Fish with Watercress, Baby Romaine, Yuli Pear and Chicha Morada Vinaigrette

Entree
Seared Lamb Chops with Demi Glace, Sauteed Pear Squash and Kluski Egg Noodles Tossed with Marinated Artichokes and Tarragon Pesto

Dessert
Blood Orange Curd Tart with Basil Sorbet and Chipotle Pecan Florentine

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$35 per person
Reservations recommended at 214-432-1900
2501 N. Houston St.

Bliss Beginnings: Lobster Bisque, Brie Fondue, Pan-Seared Tavern Crab Cake, Tempura White Asparagus, Texas Watercress & Baby Artichokes Salad

Main Attractions: Grilled Beef Tenderloin Medallions, Herb-Crusted Chilean Sea Bass, Orange Tarragon-Glazed Tiger Shrimp, Pork Tenderloin

Sweet Endings: Strawberry Cream Tart, Coconut Cream Pie, Dark Chocolate Mousse with Strawberries and Shortbread

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$70 per couple, $85 per couple with bottle of champagne/wine
Call 214-741-9453 to make reservations
1800 Main St.

Three course V Day dinner (menu forthcoming)

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Prices on the Valentine’s specials range from $12 to $35 on a la carte menu.
Plano location – 1022 East 15th Street – 972-422-9999
Rockwall location – 202 E. Rusk Street – 972-722-2822

Special menu items:
Texas Gulf Oysters Galore!
by the dozen

Crispy Polenta
pomtom remoulade, lemon
or
On the 1/2 Shell
Uncle Bill’s spicy cocktail sauce, lemon, crackers
Oven Seared Bison Ribeye
smoked parsnip purée, Madeira glace

Crab Cake
jumbo lump crab meat, avocado purée, spicy remoulade, micro greens

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Crushpad clients create their wine blend

Give him or her the ultimate gift: their own barrel of wine.  Crushpad allows you to do this. Housed in a state of the art facility in Sonoma, CA, Crushpad brings the excitement of making wine to the everyday guy or gal. If your sweetie (or you) has ever wanted to have the hands on experience of making wine from vine to bottle (i.e. finding the grapes, working a harvest, fermentation, choosing your barrels, designing a label, creating your blend and bottling your own wine) now you can. The best part? You chose your level of involvement. With a highly respected team on site at Crushpad, novice winemakers have the chance to learn the ins and outs of the business from experts, or take advantage of Crushpad’s knowledge and enjoy a more hands off approach while still enjoying the end result: a barrel all their own comprising of 25 cases of wine.  With vineyards ranging from the Central Coast of California to Sonoma and Napa to some of the finest in Bordeaux the land and varietal opportunities are divine, giving participants the chance to make their own Bordeaux blend from Margaux, Russian River Pinot Noir or Cabernet Sauvignon from Napa’s Stagecoach Vineyard.  Everything is included in barrel. The price ranges from $6,000 to about $12,000 each depending on the varietal and vineyard.  If your wine is good enough, they will help you with a plan on how to sell it publicly.

If giving the whole barrel is a bit much, a single bottle or two of special wine will also do the trick. Whether it be the first bottle of wine you had on your first date or a new find, wine is always a delicious choice, especially one with a story.

Like the story of Colby Red, a Cabernet Sauvignon based red wine blend from California. Its proceeds go to support charities which promote heart health, including The American Heart Association.  This wine was named after winemaker Daryl Groom’s son, Colby Rex Groom, who was born with Atrial Septal Defect, or essentially a hole in his heart.  After two intensive surgeries, Colby is now living a healthy life and the thankful family created this wine to give back for the help and support they have received.  Since its introduction last January, over $150,000 has been raised through the sale of the wine, with this year hoping to surpass this number and hit $250K with their fruit forward, luscious wine filled with cherry, blackberry and baking spices like cinnamon,  nutmeg and clove.  Among other retailers, Colby Red is sold at Walgreen’s locations throughout Dallas.

If your love is unyielding, never-ending and eternal, give a bottle that says so with Shafer 2008 Relentless, a blend of 75% Syrah and 25% Petit Sirah from the award-winning Shafer Vineyards in Napa Valley.  Inky reddish, purple in color, blending spice, smoke and earth together in a hearty, bold red wine.
Blackberry, blueberry, black plum and black cherry flavors open in the glass followed by hearty smoked meat, dried herbs, pepper and spice notes with a long finish.  An ideal food wine, pairing well with anything from grilled game, smoked lamb and braised beef.  Uncork the bottle a few hours before drinking to allow the wine to really open up to fully enjoy its richness.

The tango is one of the most seductive, romantic dances in the world and is the inspiration for a luscious, affordable Malbec from Argentina.  The “Caminada” is a slow and deliberate step taken while dancing the tango.  It is an essential part of the dance, and one that exudes both intention and passion.  Caminada Malbec is also a wine of great artistry, passion and intent with careful and precise dedication taken towards executing a delicious bottle of wine filled with cherry, toasted vanilla and spice.  The word passion is thrown around a lot when talking about wine, probably because it is such a personal statement from both the winemaker and the owner, which is often one and the same.

If your love is a paradox, then consider a bottle of Paraduxx.  Blending predominantly Zinfandel (68%) with Cabernet Sauvignon (24%) and a touch of Merlot and Cabernet Franc isn’t the norm in Napa Valley, but Paraduxx from Duckhorn Wine Company does just that.  Lush and abundant with bold fruit aromas of black cherry and strawberry jam followed by chocolate, cherry and molasses on the palate helps this wine end with a velvety smooth finish.

If your sweetie is more inclined to enjoy a cocktail over wine, consider spicing up the happy hour toast with one of the most versatile spirits available today, Elderflower liqueur, and St. Germain is the best. With hints of ripe stone fruit, citrus and white flowers without being overly sweet, the addition of St. Germain to traditional cocktails will please any palate.  The classic St. Germain Hummingbird cocktail adding a bit of the St. Germain to Brut Champagne and club soda; or Oak’s LOLita with Hendrick’s Gin, St. Germain, English cucumber and bitters.

If your sweetie has a sweet tooth for chocolate, consider a bottle of Van Gohg Dutch Chocolate or Rich Dark Chocolate Vodka.  The creamy taste of the Dutch Chocolate combines rich cocoa with layers of coffee and baked caramel.  The Rich Dark Chocolate, the newest flavor addition to the extensive line of Van Gogh vodkas inspired by the artist, has an earthier flavor combining dark cocoa with toasted spice and espresso with a lengthy chocolaty aftertaste.  Either will please your chocoholic, whether sipped on their own, added to your favorite cup of coffee, or made into a delicious cocktail, like the Vincent Swirl combining 2 ounces Van Gogh Rich Dark Chocolate with 1 oz. Van Gogh Vanilla Vodka, a splash of butterscotch Schnapps and a swirl of chocolate syrup; or the Chocolate Almond Kiss blending 1 oz Van Gogh Dutch Chocolate with 1 oz Hazelnut Liqueur and 1 oz Cream.

Scotch is always the go-to for my love, and he is a single malt man.  The Macallan is always a great choice for the scotch lover, whether it be the 10, 12, 18 or 30, the 18 is a particular favorite though with aromas of toasted almonds, oranges and caramel and a silky, smooth palate that makes this an easy sipper served neat or with a few cubes of ice.

If your fella prefers a good bottle of bourbon instead, consider giving the gift of a lifetime for a bourbon aficionado, a membership to join the Old300 with Garrison Brothers Distillery in the Hill Country. Made from organically grown Texas corn, the distillery is proud to be making artisanal, small-batch bourbon in the best place in the world, Texas, and has opened up an exclusive membership to allow others to be a part of it.  For $2000 up to 300 members will become ambassadors for the product, spreading the word about Garrison Brothers and Texas bourbon throughout the state.  Additionally, each ambassador will receive one hand selected barrel* and be educated on the art of bourbon making.
*TABC rules prohibit the company from actually providing the bourbon that was inside that barrel.

Cognac always exudes a sense of elegance to me, like sipping brandy from a snifter.  CAMUS is taking a bit of this edge off, making this luxurious drink more approachable to consumers throughout the world with their CAMUS VSOP Elegance.  Produced exclusively in the Cognac region of southwest France, the spirit undergoes strict regulation throughout its production, including aging regulations all in oak casks, watched over by the Bureau National Interprofessionel du Cognac. The V.S.O.P. is aged at least four years in a barrel, creating flavors of lilac, vanilla, stone fruit and honey.  Ideal served neat or with just a few cubes of ice.

Faye Blackmon gets a hug from Shara (photography by Micah Nunley)

Fudgenugget. I was born in the wrong school district. If I had taken Faye Blackmon’s culinary class back when I was in high school, I bet I’d be on Top Chef right now basking in the glory of Paul’s shiny knives. But I digress. Wednesday morning, I dragged along photo intern Micah Nunley to Duncanville High School, where we watched legendary Faye Blackmon teach a batch of seniors real life skills inside the kitchen.

In May, Blackmon, 69, is retiring from Duncanville HS after teaching for 37 years.

Jump for beautiful photos of kids and food.

Main Street Cafe (above); Kids baking cookies

“I was cursed by my grandmother,” says Blackmon. “She decided there had to be a teacher in the family.”

Her grandmother probably didn’t realize that Faye would become more than a teacher. Blackmon’s curriculum has inspired countless students to pursue careers in the culinary arts. Of the eight students I had a chance to talk with, seven were already enrolled or planning to enroll in a culinary program upon graduation.

Potato swirls (left); Cookie dough (middle and right)

Valentine's Day cookie

Every other day, these high school seniors gather inside Blackmon’s enormous kitchen classroom for three hours, sometimes arriving at ungodly hours (like 6am) to run a breakfast express at The Main Street Cafe where they serve breakfast burritos, cinnamon buns, and lemonade to over 200 hungry students. Other times, they’re learning how to make Valentine’s Day cookies. A group of students were diligently adding milk and butter to chocolate chip cookie dough that would bake into beautiful heart-shaped desserts the kids would sell in order to raise money for their end-of-the-year banquet. Customers can dictate whatever not-so-subliminal messages they want written on their cookie. Like the one above.

Andy laughs about cutting the chicken

Off in the back, I found Tiffany (Blackmon’s assistant) helping Andy and Cassandra prepare for their upcoming Skills USA contest this weekend. Andy and Cassandra have to prepare an entire dinner meal tomorrow within 90 minutes, and they will be judged based on their knife skills, plating, and the dish’s taste. Even though Andy’s already been accepted into Le Cordon Bleu of Dallas, he’s still nervous about the competition. He’s been cooking the same cream of mushroom soup, glazed carrots, buttered broccoli, and sautéed chicken for the last three weeks.

Faye Blackmon works twelve-hour days helping her kids prepare for serious cooking competitions like the upcoming Skills USA. “You don’t want to see us next week. We’ll be here tearing our hair out,” she warns.

Cassandra preparing for Skills USA

When the school year’s over, Blackmon’s finally going to take it easy. She plans on visiting Budapest and running her own little business. ”It’s going to be hard to leave, but I think it’s time.”

]]> http://sidedish.dmagazine.com/2012/02/03/faye-blackmons-culinary-class/feed/ 4 http://sidedish.dmagazine.com/2012/02/02/we-love-chocolate/ http://sidedish.dmagazine.com/2012/02/02/we-love-chocolate/#comments Thu, 02 Feb 2012 21:16:02 +0000 Krista Nightengale http://sidedish.dmagazine.com/?p=35512 As you’ve probably figured out from this month’s cover, we love chocolate. And we love our local chocolatiers. From shoes of chocolate to hand-painted pieces, it’s all beautiful and delicious. Before diving into the world of chocolate, I gave a call to DallasChocolate.org founder Sander Wolf. I asked him about the state of chocolate in Dallas, and he told me that “it’s emerging. We’re not San Francisco or New York, but there’s a lot of people doing a lot of good stuff.” One great thing about chocolatiers in Dallas is that everybody has his/her own specialty. “When they get together, there’s virtually no overlap,” Wolf says. “Even if you gave them all the same ingredients, they would turn out completely different.”

To see the result of their work, check out these gorgeous photos by Manny Rodriguez.

And, if you’d like to find out where you can taste some of this chocolate, jump. I’ve included information from DallasChocolate.org about what our favorite chocolatiers are up to this month.

The following is from DallasChocolate.org’s newsletter:

Chocolate maker Alan McClure (founder of Patric Chocolate) and winemaker Stuart Henry (director of Winemaking at Ravenswood Winery) have worked with the Adolphus chefs to make sure their products pair well with the eclectic Valentineʼs Day menu. Each course of the meal is complemented with a wine paring including Ravenswood Icon (2008) and 2010 Ravenswood Vintner’s Blend Chardonnay. Chocolate from Patric Chocolate will be used in both savory (venison with a chocolate demi) and sweet (Cocoa Nib Chocolate Decadence) dishes. In addition, both Henry and McClure will be on hand to discuss their crafts and explain the efforts theyʼve taken to become so well-respected in their fields. Leading the discussions with the artisans will be the eveningʼs mistress of ceremonies, Dallas television journalist Jocelyn White. (Word has it that this event is sold out. But maybe you can get on a list. The price is $125 per person. Try calling 214-651-3637 to see if you can still get in.)
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Central Market’s Chocolate Fest is bringing a ton of great chocolate makers and chocolatiers to the area. The impressive line-up includes appearances from Alan McClure (Patric Chocolate), Katrina Markoff (Vosges Haut-Chocolat), Shawn Askinosie (Askinosie Chocolate), Bertil Akesson (Akesson’s Fine Chocolates), and Dave Owens (Bissinger’s). Plus local chocolatiers Dr. Sue and Andrea Pedraza (CocoAndré Chocolatier) will be doing several tastings. Check out the full schedule for details.
=======================================
Dr. Sue from Dr. Sue’s Chocoaltier will be at the following upcoming events:
Saturday, February 11 1-6 pm — An Afternoon of Chocolate and Wine at Red Caboose
Winery in Clifton, TX
Friday, February 10, Monday, February 13, and Tuesday, February 14 from 11-3 pm  — Dallas Central Market (Chocolate Fest)
Tuesday, February 14 from 5-7 pm — EatZi’s Oaklawn
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Dude, Sweet Chocolate is participating in a beer and chocolate pairing at the Uptown location of the Gingerman on February 11 at 2:30 pm. Contact the Gingerman at (214) 754-8771 to reserve a space.
=======================================
Chocolate Secrets & Wine Garden’s “Fourth Annual Valentine’s Day Indulgent Experience” features four handcrafted desserts — Champagne French Macarons, Raspberry Mousse Chocolate Cups, Rose Profiteroles, and Mini Red Velvet Cakes — plus a Moët & Chandon chocolate heart for $98 per couple. Seatings are:
Friday, February 10 — 7:30pm – 11:00pm
Saturday, February 11 — 7:30pm – 11:00pm
Sunday, February 12 — 1:00pm – 4:00pm (Royal Tea)
Tuesday, February 14 — 7:30pm – 11:00pm
For reservations, contact Chocolate Secrets at chocolatesecrets@hasevents.com or 214-252-9801.
=======================================
Lavendou and the Cultured Cup present “For the Love of Chocolate” — a three course luncheon for $40 per person on February 4th and 11th at noon. At the luncheon Kyle Stewart and Phil Krampetz of the Cultured Cup will give a presentation on their travels to Belgium in search of great chocolate. They will also pair teas with Chef Pascal Cayet’s menu of chocolate and French cuisine. Contact Lavendou at 972-248-1911 or provencial@aol.com to make reservations.
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Komali’s new chef, Anastacia Quinones, plans a 3-course (Surf & Turf) menu topped off by chocolate brownies from Oh* Brownie for $50 per person (alcohol not included) on Valentine’s Day. Wine pairings available for an additional $25 per person. Call 214-252-0200 for reservations.

At least now I know what I want for V Day: bacon freakin’ chocolate candy. Whoever mails me a box, wins.

Jump for dates, times, and locations.

Katrina Markoff of Vosges Haut-Chocolat
Pre-Chocolate Festival Visit
Truffle Class on Saturday Morning, Feb 4 at 10 a.m. in the Dallas Central Market Cooking School
Truffle Class on Saturday Afternoon, Feb 4 at 4 p.m. in the Fort Worth Central Market Cooking School

Bertil Akesson of Akesson´s:
Meet the passionate cocoa planter who travels from Madagascar to Brazil to supply the world with the most authentic chocolate and exotic foods.
At Central Market Dallas on February 12 from 12pm-3pm
And Central Market Plano on February12 from 4pm-6pm

Dave Owens of Bissinger’s
Meet the former restaurant owner, long time vegetarian, 30-year culinary expert and mastermind behind Bissinger’s.
At Central Market Dallas on February 10 from 11am-2pm.
At Central Market Plano on February 11 from 12pm-3pm.
At Central Market Fort Worth on February 11 from 3pm-6pm.

Alan McClure of Patric Chocolate
Meet the head chocolate maker behind what Food & Wine Magazine awarded “Best New American Chocolate,” using only a handful of pure and natural ingredients.
At Central Market Dallas on February 10 from 3-6 p.m.

Fritz Knipschildt
Meet owner of Café Chocopoligie, Fritz Knipschildt as he shares his story and passes out samples of his one-of-a-kind artisan chocolates.
At Central Market Dallas on February 12 from 12-3 p.m.
At Central Market Plano on February 12 from 4-6 p.m.

Shawn Askinosie of Askinosie Chocolate
Meet the philanthropically-minded chocolate entrepreneur named “One of 14 Guys Who Are Saving the World” By O, The Oprah Magazine.
At Central Market Plano on February 13 from 10 a.m.-1 p.m.
At Central Market Fort Worth on February 13 from 3-6 p.m.

Lauren McCusker of Xan Confection
Meet the new hotshot on the chocolate scene and the creator of Xan Confection’s “Lifestyle Line,” featuring non-dairy and gluten-free chocolates that are vegan, low-glycemic and low-calorie.
At Central Market Fort Worth on February 13 from noon-2:30 p.m.
At Central Market Plano on February 13 from 4-6 p.m.

Me: “I’d like my dressing on the side.”
Server:  “We don’t do sides of dressing anymore, we make the dressing with the salad.”
Me: “Oh.”

[Salad is served]

Server: “How’s your salad?”
Me:  “Kind of bland, can I get some more dressing?”
Server:  “I’m sorry they [kitchen] only make the dressing when they make the salad.”
Me:  “But it’s a $14 salad.”

REALLY? On Valentine’s Day? MAKE SOME MORE.

Chopped host, Ted Allen,  teamed with Robert Mondavi Private Selection to create a few ideas to help you get in touch with your sweetie using your 5 senses.   Make pizza for your Valentine, though not the most elaborate it is supper easy.  Head over to Jimmy’s and pick up some pizza dough and impress your date with your pie tossing abilities.  Chocolate is a must on Valentine’s - make the house smell decadent with gooey, warm brownies that pair nicely with Mondavi’s Private Selection Meritage, a Bordeaux style blend with black cherry, licorice and chocolate.  Make sure the atmosphere is elegant and inviting with candlelight, pictures of you and your sweetie, serve the wine out of a decanter or other beautiful container.   Besides the tasty pizza, serve other bites to put you in the mood for love – oysters are a given, but figs and prosciutto are perfect bites to feed your mate.  And of course, set the overall tone with great music, Chet Baker, Dianna Krall, Michael Buble or Marc Chon, all great for setting the mood. 

If you are more inclined to have a group of friends over on Valentine’s Day, take some tips from another Food Network favorite and Celebrity Chef, Aaron Sanchez.  Sanchez worked with Kahlua Liqueur, produced in the heart of Mexico, to help them create an entertaining pack for reconnecting with friends in your home.  Getting friends together for dinner, drinks and conversation at home is the heritage of Veracruz, Mexico that Kahlua is built on; in partnering with Sanchez they have created “Delicioso Night In” to help friends and family bring this home.  Sanchez put together these tips to help with entertaining in your home - create an inviting space with by toasting spices like cloves, cinnamon, cardamom and pepper to their smoking point; make tasting plates paired with miniature cocktails, like Kahlua and ginger ale with pork sliders with sesame seeds or a Kahlua, vodka and cream White Russian with butternut squash soup.  Kahlua has a fantastic contest to give one lucky “Delicioso Night In” devotee a night in New York with three of their friends to have dinner created by Sanchez, then off to a stay in the birthplace of Kahlua, Veracruz, Mexico.  More details here.