This chic is twisted, flip city. That is why we love her. This Valentine’s Day Clapner, of Dude, Sweet Chocolate, is designing 300 limited-edition chocolate hearts. Real hearts. Life size. Solid dark chocolate filled with waffle cone, Cocoa Puffs, and her chocolate crack. They are $45. I’d say hurry.
Got somebody on your Christmas list that is hard to please. If they like cooking, I’ve got the perfect gift: Tre Wilcox.
The press release says it all: “Enjoy an intimate culinary experience straight from the personal home kitchen of Tre Wilcox - Executive Chef of Village Marquee Grill & Bar and two-time alum of Bravo TV’s Top Chef.” So it’s really more than just cooking. You will “learn great techniques,” “how-to instructions,” and eat a “4-course lunch prepared and served to you one-on-one.” You can even choose the wine. It’s all very naughty and nice don’t you think? Want to join in? Details below. Continue reading "Deck Your Halls: Give the Gift of Tre"1 Comment »
I’m going to file this one under “I Wish I’d Thought of That.” Am I the last person on the planet to learn about Three Dog Bakery in Plano and Southlake? Well I knew nada until this little puppy of a press release sat up and begged me to read it. It all happens Saturday, August 18th.
Free Pupcakes (a doggie cupcake, edible for humans, too!) will be handed out to every visitor to Three Dog Bakery in Southlake and in Plano on Saturday in celebration of International Pupcake Day!All visitors, two and four-legged, will be able to ask for their Free Pupcake from the pastry cases of the original bakery for dogs, while supplies last. Each pupcake is made with human-quality ingredients but just baked for a dogs diet. They certainly look delicious enough to eat! Three Dog Bakery celebrates International Pupcake Day annually, raising awareness for healthy & natural dog nutrition.
Pupcakes? What is next? Oh, there is more below. JUMP! Continue reading "Free, Yes Free, Pupcakes at Three Dog Bakery in Plano and Southlake"3 Comments »
Thanks to Central Market’s Passport France and Rise No. 1’s new “Summer of Rosé” program, the pretty pink wine is the talk of the town. According to several employees at Central Market, a record number of customers bought cases of Rosé during Passport France. (I think the Preston Royal store is putting them on sale soon.) Hedda Dowd, of Rise No. 1, is a big fan of Rosé. She has compiled a unique list of 12 Rosés which she will offer by the bottle, glass, or flight. “They are all French,” Dowd said. “Except for one. My sister, Dominique, and her husband make a Grenache Rosé at their vineyard in California. We have the last ten cases.” Her brother-in-law is Boz Scaggs, a Dallas boy who attended St. Mark’s. The vineyard is Scaggs Vineyards. Dowd says the only other restaurant serving this Rosé is Chez Panisse.
These Rosés are not the sweet stuff your mother used to swill, they are dry and when served with a slight chill they are refreshing and food-friendly. Live a little. The next time you lazily utter Chardonnay, change your mind and say Rosé.
Jump for everything you ever wanted to know about Rosé and the beautiful list created by Rise No. 1. Continue reading "Trending: Rosé Wine is the New Pinot Noir. Rise No.1 Offers Proof With New Rosé Wine List"
Loren Means files the following report on 1888, a dirty martini mix made in Dallas.
As a long-time lover of dirty martinis, Dallasite Kenneth Hamburger II found too many of them were unpredictable. While some hit the mark, others tasted more like ocean water. Sometimes they would vary drastically in the same evening even though they were ordered from and mixed by the same bartender. After Hamburger was laid off by Lamborghini in 2008, he decided to come up with a cure for the inconsistent dirty martini. His inspiration? Hah, it sounds so easy. Now.6 Comments »
Megan Wilkes and Mary Gauntt have a wish. They want to make Dallas a pie-friendly city. They have been testing pies, selling pies online, and creating a business plan for a real pie store called The Emporium. To get the feel for how their pies and plans will work, they to pop-up up this weekend in a century-old cottage at 314 N. Bishop. On Saturday (9AM-2PM) and Sunday (2PM-7PM), they will be selling pies: Drunken Nut (bourbon pecan with shortbread crust), Smooth Operator (French silk chocolate in a crispy pretzel crust), and a secret-ingredient Mardi Gras concoction. You can buy a whole pie or a slice and pair it with Cultivar Coffee.
Go. Eat. Report. You can find them across from Hunkys Hamburgers on Bishop Ave. at 8th St.)
Wanna see some pie porn?
In April 2011, Centennial Fine Wine and Spirits acquired 32 retail locations of Majestic Liquor Stores, Inc. This includes the “Fat Dog Beverages” in East Texas and “Doc’s Liquors” in West Texas. Today comes word from Tony Miller Director of Marketing at Centennial:
“I wanted to let our most loyal customers know first that we have closed several of our store locations in the Metroplex.This was a difficult decision, but it will allow us to strategically grow and ultimately serve you better. We hope you will find another location near you and continue shopping with us!”
Dear Tony, you can close the store at Highland Park Village but if you touch Fat Dog Beverages (home of Pinot Evil box wine) in East Texas, I will cut you.
Stores closed below: Continue reading "Centennial Closes Seven Stores in DFW Area"11 Comments »
Bolsa Mercado is officially a talent hog. It’s great if you happen to be cool (rich?) enough to live in The “fabulous” OC. However, it sucks for those of us who have to walk half a mile through a huge chain grocery store to buy a carton of milk. Or beer.
Deep Ellum Brewery has just released their first (only?) production of “Love Runs Deep” Cherry Chocolate Double Brown Stout (deets below). Think you’ll find it at Tom Thumb? Nope. Bolsa Mercado bought the entire batch. Each 22-ounce bottle is individually numbered and made with red tart and dark sweet cherries and Organic/Fair Trade cocoa nibs. Expect to find all 300 of them on the shelves of Bolsa Mercado during their next Open House on February 11.
If you can’t wait until the 11th to get a food fix from The ‘Cado, head over on February 8. If you are lucky, you may be able to look past talented chef chefs Jeff Harris and Matt Balke and spot the rare, elusive chef Sharon Hage in the kitchen. She will be creating a “Take Home Dinner For Two.” Who knows, by then Bolsa Mercado may have Alan McClure creating Fudgesicles or Grant Achatz doing dishes. Could happen. Pigs fly in Oak Cliff.
SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.
Glory be to the donut. Continue reading "Desiree + Camera: Photo Essay of Hypnotic Donuts in East Dallas"
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.
Although La Garza is all about sisterhood (“I am Sissy,” Garza says. “Sissy is southern slang for “sister” and I am developing every aspect.”) there will be no sissy in the kitchen. La G has plucked Jeffery Hobbs and named him “leader of the kitchen.”
Oh, it’s a tangled tale—an episode of As the Restaurant Turns. Here’s the synopsis: Lisa was married to Chef Gilbert Garza. Together they operated Suze Restaurant, the cozy spot on Midway and NW Highway. At some point, Jeffery Hobbs joined the happy couple to work on the kitchen team as chef and partner. Hobbs and Gilbert ran a great restaurant. Lisa concentrated on catering. Lisa was picked as a contestant on Next Food Network Star. The experience was devastating, as most former TV reality participants will admit is generally the case. The Garzas divorced and Lisa retreated for a couple of years. She emerged as a fancy caterer. Found a new guy. Got re-married and is now pregnant with new restaurant.
After eight years at Suze, Hobbs splits to partner with burgeoning bully restaurateur, Jack “Maple & Motor” Perkins. They’re consulting on taco joints. Then La G calls Hobbs and asks him to be the “leader of her kitchen.” According to La G, Gilbert has given his blessing to the deal. See, there can be happy endings. Or beginnings. Stay tuned.8 Comments »
This holiday season I would like to devote some time and energy to supporting our hard-working small food businesses. We all know you can get great local products packaged together at Whole Foods and Central Market, but I’d like to create a post dedicated to those who need a little free advertising. Do you make a jelly, jam, chocolate, apron, coffee cake, ham, table linen, turkey, casserole, wine opener, olive oil, or brownie? Items you can purchase for gifts or to serve at a gathering. If so, send me an email with your information and a picture if you have one. If not, drop a sample by the office and we will photograph it. Some examples of businesses I am referring to are Dude, Sweet Chocolate, Crumbzz, Mozzarella Company—products made in the DFW area or close by. Send your sales pitch and contact or ordering information along with address, phone number and website. We’ll do the rest.
When I contacted Central Market this morning for an update on their Preston Royal store, I was told there was a press release going out today. It just arrived. Since I have to work at my real job this afternoon, I’m going to copy and paste it.
1 Comment »
Wondering how to send a sweet gift – without going to the store? Know a college student hungry for snacks before finals or have a homesick Texan who needs a pick-me-up? Looking for unique ideas for holiday gift giving? Get ready to ship delicious treats from Central Market – just by shopping on the web!
Oh, how I love anything made with pumpkin. Yesterday, I bought a dozen pumpkin bagels at Einstein’s. Starting today, I’m searching for anything made with pumpkin–desserts, soup, pancakes, bread, pasta—anything. If you see it or make it, let us know below.21 Comments »
UPPITY DATE: This link from a adult beverage wholesaler.9 Comments »
The 2011 KRLD Restaurant Week has come to an end but we have one last bit of business. Francisco at The French Room is our server of the week. Thanks to Laurie for submitting Francisco at The French Room’s picture and a small description of his service.
He was entertaining in a theatrical way, making the meal more memorable. When he poured some Champagne for my friend, he also topped off mine with a little flourish. When we asked to make some substitutions, Francisco was gracious about it, and all the orders came out correct. We felt taken care of by him and his assistant (not sure what that man’s title is). The only negative was that he was a wee bit condescending after we tried to give him the 4th course certificate. He scoffed, and said a little haughtily, “not here.”
Well, really Laurie. You should have ordered another bottle of Champagne. Life is short.2 Comments »
Jon Alexis, know on every blog in the United States of America as jonfromtjs, handles the marketing for TJ’s Seafood Market, the successful fish market in Preston Forest. He is a conscientious student of seafood. Recently he learned about Total Catch Market, a project (and blog) run by PJ Stoops and Billy Tellez of Louisiana Foods. Their niche is selling by-catch fish, the innocent fishes caught by fishermen actually fishing for a higher profile fish. JonfromTJs was so moved when he heard about these guys, he jumped in his car and drove to Houston. He sends a brief story about his experience along with cell phone pictures. I am going to run it below. Grammar police be warned: the copy is unedited only because I am low on time at the moment. Take it away jonfromtjs: