Handmade bowls (photos by Michelle Saunders

Editorial intern Michelle Saunders popped into the North Texas Food Bank’s yearly fundraiser last Friday. She files this report:

When I headed over to the Meyerson Symphony Center Friday morning for the annual Empty Bowls fundraiser, I wasn’t quite sure what to expect. Since it was held on DSO’s turf, I assumed that it would be fairly formal. Never in my wildest dreams would I have imagined that sweatpants, sneakers, and spandex would be allowed in the Meyerson (I cringe a bit just writing them in the same sentence!).  No one seemed to mind, however. Everyone was too focused on the steaming soups to be sampled and the beautiful handmade bowls to be purchased to worry about appearances.

What began as a small high school project in Michigan in 1990 has grown into a worldwide fundraising initiative against hunger. Guests purchase a ticket which provides them with a modest meal of soup and bread and a handcrafted empty bowl to take home as a reminder of the epidemic of hunger.

North Texas Food Bank worker serving up soup

When the North Texas Food Bank first approached potter John Williams 15 years ago about hosting an Empty Bowls fundraiser in Dallas, he laughed and said, “Well now that you’ve asked, we have to do it.” And just like that, he and his wife Darlene founded Empty Bowls’ Dallas chapter. According to Williams, the ceramics community in this region is very closely knit and all the potters already knew what EB was.  He reached out to potters who were more than willing to donate bowls to the cause and the first ever Dallas EB was held in 1999 in the basement of First Methodist Church. The first event was not as successful as he’d hoped. Williams says that the event was “more empty chairs than bowls” and they realized that the location was wrong. Moving locations proved to be crucial, and the event has continued to grow every year, uniting the community in the war on hunger.

The North Texas Food Bank, who presented the event in collaboration with Tom Thumb, local restaurants and food suppliers and regional potters, provides 92,000 meals every day for struggling community members. The actual need is much greater, however, and approximately 300,000 meals per day are needed in North Texas. “What people don’t realize says” Colleen Townsley Brinkmann, Chief Philanthropy Officer of the NTFB, ”is how critical the issue of hunger is. One in four children in Texas are at risk for hunger.” Contrary to popular belief, she says, the face of hungers is not primarily the homeless. Today more and more Americans are struggling to feed themselves and their families which is why the NTFB has stepped up to address this critical issue. One dollar provides three meals for hungry North Texans and 100% of the proceeds from EB go directly to funding these meals, which is why it was incredible to see such a huge turnout at Friday’s event.

People waiting in long lines for soup

So what kind of soups could be had? Thanks to local eateries the options were as varied and colorful as the crowd. Everything from down-home Southern staples like navy bean and ham soup with cornbread (NTFB Community Kitchen), and chicken and dumplings (McAlister’s) to more gourmet variations such as tomato and artichoke bisque (Place at Perry’s) and potato and cheddar soup with pancetta (Wolfgang Puck Catering) was available (just to name a few!) with a variety of freshly-baked breads and baked goods as well. While attendees mingled and ate, the DSO’s talented Young Strings provided classical music to ensure a refined experience and aid digestion.

Although a final head count has not yet been released, judging by the long lines at all of the soup stations and to purchase the bowls, I would guess there were a couple thousand people at the event. With tickets ranging from $20-$40, the money raised Friday will provide a lot of meals for hungry families. However, it will take more than one fundraiser to wipe out hunger in North Texas, so continued support is crucial. Couldn’t make it on Friday but want to help? Visit www.ntfb.org to find out how you can give and through the end of March the North Texas Superbowl Committee is matching all donations up to one million dollars.

Tim and Zac make sure the sandwiches are edible (left); Slaw Be Jos with roast beef, provolone, Russian dressing (right)

After my online musings over whether Capriotti’s would be a good 50-store fit for our beloved DFW, the big boys over at Capriotti’s delivered four ginormous plates of sandwich samples to me and the office mates. D employees gathered ’round the choices yesterday, carefully selecting between the Bobbie (turkey, cranberry sauce, stuffing, and mayo), Homemade Turkey, Italian, and Slaw Be Jo (roast beef, provolone, Russian dressing, cole slaw). The conclusion? Capriotti’s sandwiches are – hands down – wayyyy better tasting than Jimmy John’s limp excuses, and if it continues to preserve historic buildings the way it is, I’m personally a-okay with its expansion into DFW territory as a big fan of the Bobbie. (Thanksgiving leftovers in a sandwich = genius) Just lay off on all the mayo, will ya?

Jump for high fives

I asked other eaters to rate their sandwich experience from one (yuck) to five (awesome), and here are the results:

Charlotte willingly poses as my sandwich model

It was definitely Thanksgiving in a sandwich. The cranberry sauce and stuffing were full of flavor. I thoroughly enjoyed it and I’m going back for seconds. -The Bobbie, 5!

Fresh, meaty, and more importantly—tasty. Better than Jimmy John’s! -Italian, 5

The pulled roast beef was awesome. So tender! -5

Mayo overkill on all accounts. My sandwich is dripping like a snot-nosed toddler. – Slaw Be Jo, 2

I nominate the Coleslaw Turkey Sandwich for a high Five!!! This was by far the best sandwich I have had in a long time. The bread was soft and fresh. Loved it! – Turkey, 5

Hello, Italian

Very yummy! I give it a 5.

I had the BBQ one and the turkey one. I’d give them both a 3. If they both cut down on the mayo/sauce, they’d each be a 4. If this is the direction chain sammich shops are going, we’re in for a treat.

The turkey cole slaw one was divine -5

I don’t even like cole slaw and I give both of them a 5. – Italian and Slaw Be Jo

The slaw was perfect (not slimy) and the beef pretty tender and flavorful. I was impressed that you still can taste the quality of the cheese despite all the flavors -Slaw Be Jo, 5

A good, solid, and tasty sandwich. I’d say a 4 for both – Turkey, Slaw Be Jo

Fresh ingredients, good bread with a crispy outside but a chewy middle. -Italian, 5

The Turkey one was just alright, nothing special. But then I tried the Italian – oh my! You can tell these people know their Italian food. Yummy! -Turkey, Italian -3.5

It had a lot of dressing so I’m sure the calorie content was out of the roof…which prob helped make it so delicious – Turkey

I’d give both my samples (Slaw Be Jo and The Bobbie) a 5 with raves! Deliciosa!

If you absolutely cannot wait for gas station Capriotti’s to open on Ross and Lamar this summer, you’re in luck because Plano’s already got one:
4021 Preston Rd
Plano, TX 75093
(972) 596-1999

Italian sausage pizza (left); Co-owner Sydney Brown (right) photos by Micah Nunley

I stalked TX Delizioso on Twitter all weekend until they confirmed @carol_shih: “Come see us in the Arts District this Tuesday!” There was no way I was going to miss the debut of Dallas’ first pizza truck, so I quickly grabbed photo intern Micah Nunley to take some snaps of Sydney Brown and Lauren Noblett’s newest set of wheels: a truck offering made-to-order pizza and other Italian entrees.

Here’s how my lunch went down.

Chicken fried chicken breaded in homemade spices

Pros: I didn’t have to wait very long for someone to take my order. There was a good crowd of people standing outside (even though it was cold), and the sausage was tasty. It’s pretty impressive when you can build a pizza with any of the 20+ ingredients they have listed on the menu. In theory, you can order a pizza with ALL the ingredients. Pretty sweet, huh? Plus, there are some exotic items like TX fried bison.

Cons: It was only noon and the truck had already run out of fried bison and gravy for the chicken fried steak. Bummer. I spent $14 total for a small, doughy pizza and four “chicken fried chicken” tenders that I wish came with some kind of sauce. The truck doesn’t give out receipts (not working, maybe?), and the food wasn’t very filling. But perhaps I just eat a lot.

These guys have only been operating for a week or so, which probably accounts for most of those cons I just listed.

Here’s the menu for you food truckies:

Shrimp and crawfish enchiladas (photography by Desiree Espada)

Jump for more beautiful photos by Desiree Espada.

Kay and Margaux Agnew (left); Bistro exterior

The Design: Glass panes cover the front of Bridge Bistro and face Riverfront Street, so please don’t pick your teeth while you’re dining. Drivers will be able to see you. Soak in the natural light, which balances nicely with the dark, neutral colors inside (i.e. black tablecloths, black chairs, white walls, except for one pop of bright orange). Kay’s still using her old furniture from Margaux’s, but she’s planning on switching the chairs out for some comfortable and contemporary pieces from OFS. In a few months, the blank wall will be covered with art decor that’s still “under wraps,” and an additional staircase is going to lead to a rooftop garden where diners can enjoy a breathtaking view of Downtown Dallas.

Homegrown herbs (left); The interior

The Kitchen: Chef Manuel Contreras has been working with Kay Agnew for the last 15 years. She loves him because he doesn’t have a big ego. We love him because his menu infuses Cajun, Texan (if that’s a cuisine), and upscale deli.

Chef Manuel's brisket plate with mini buns and slaw

The Menu: According to Kay, loyal customers are still ordering what they used to order at Margaux’s (even though it’s not on the menu anymore). I guess that means you have permission too. Shrimp and crawfish enchiladas, pasta chandelier, and crawfish étouffée are still entree options, but Manuel has added more à la carte sandwiches and salads for busy take-out people. Dine-in folks get warm, doughy bread and cornbread to start off their meals, and the help of attentive staff.

The Crowd: On the weekday we visited, we saw some power-lunching ladies, middle-aged couples, and some suits discussing business. The quiet, cool atmosphere makes the place a great setting for lunchtime meetings. Millenials should catch on, though, as soon as they figure out that Bridge Bistro has a full bar serving some serious cocktails.

The Prices: Not too shabby. The three of us spent somewhere around $35 for two entrees (which came with a soup or salad) and a sandwich order. Entrees run between $12-$16, while sandwiches are priced between $8-$9. Completely worth the price for fresh ingredients that you know are prepared with love and care.

Pecan pie

Wowza: Sweet potato bisque, apricot & field greens salad, and the shrimp and crawfish enchiladas with rice pilaf.

I admit I was extremely uncomfortable. Not because he was religious and blessed his every meal and minute on earth, but, and I don’t know how to put this gently, because I felt he was imposing his beliefs on me. Now don’t go all crazy on me, I am being honest. Looking back at it, I realize it wasn’t that big of a deal. However, I would like to hear what you think about this situation. Should he have asked me if I would have liked to join in prayer or was it “fair” that he grabbed my hand and assumed it was okay?

We all know that making a decent grilled cheese doesn’t require a membership in Mensa.  I mean, I was making them at 7 years old…sure they were more often burnt to a black crisp than a nice golden brown, but I just called it “extra toasty.”  A number of joints around the country have popped up, determined to push the grilled cheese sandwich where it has never been before, including places like Cleveland’s Melt Bar and Grilled, Austin’s Chedd, and NYC’s Melt Shop.  So when I first heard about Ruthie’s Rolling Café, one of Dallas’ freshest food trucks dedicated to the humble grilled cheese, I was intrigued. Personally, I love the idea of dedicated cuisine.  If you do one thing, do it right, I always say…okay, I don’t actually say that very often, but if you are only doing one thing and you suck at it, you may want to reconsider the direction your life is heading.  I digress. I hoped that with Ruthie’s, this would not only be the beginning of a long, fruitful relationship between me and some beautiful sandwiches, but that Ruthie would pave the way for a grilled cheese revolution.

I am happy to report that Ruthie’s makes a mean grilled cheese.  Perhaps you have been reluctant to jump on the food truck bandwagon.  I know I have been, as I typically prefer, you know, chairs, air conditioning, and tables, but I can put all those niceties out of mind for some Ruthie’s.  Even if I had to eat her sandwiches in a dark alley behind the Wal-Mart while lying on a bed of nails inside a dumpster, I would have no complaints.

While patrons are afforded the ability to create their own combination of bread, cheese, meats, and condiments, my personal favorite would have to be the grilled sourdough with sharp cheddar, bacon, grilled tomato and caramelized onions. Too often I’ve been served a grilled cheese so heavily laden with butter that the finished product comes out soggy and limp.  No one wants that, trust me. But Ruthie is doing things perfectly.  The bread has a perfect buttery crisp exterior with a soft chew retained from the exceptional sourdough.  The cheese is, of course, hot and melted throughout, the bacon thick and crisp, with the tomato adding a touch of acidity to cut through the richness of the cheese and bacon.  No joke, it’s a darn near perfect sandwich.  Pair it with whatever you like as a dipping sauce, but their special “slob sauce,” a secret tangy, creamy mixture is a perfect accompaniment in my opinion.  However, I wouldn’t be upset if Ruthie decided to blend up their own version of tomato soup sometime in the future.

Help ease some of your holiday shopping stress and check them out while you are braving the crowds around town.  Take it from a man who only lasted 30 minutes at Northpark Mall this weekend, you will want something to help relieve the tension, assuming you make it out alive.

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

• Yes, this is really real.
• Don’t you judge us; we all knew it would end up here someday.
• And yeah, your right we probably did go too far this time.
• Sorry, Mom.

It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.

Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.

If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.

you know you want more. jump for it…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

Arugula and prosciutto pie from Dough Pizzeria Napoletana in Dallas. (N.N.)

The boys at the office wanted to try Dough’s (I am now officially shortening the name) pizza so, ever eager to please Zac and Tim, I headed over. I arrived a little before noon. No lines. The restaurant was about 80 percent occuPIED. There were five people at the host stand, one of which I believe was co-founder Lori Horn. (The Dallas location is owned and operated by Keith Hall and Brad Liles.)

Anywhoo, I asked if they did take-out. The gal I believe to be Lori Horn (GBTBLH) winced. “We really wish you would have a seat and eat your pizza here,” said GBTBLH. “By the time you transport it anywhere you will not get the whole experience. It only takes 90 seconds to make and it just doesn’t taste the same outside of the restaurant.” I persisted. “My office workers will be very disappointed,” I said. Then GBTBLH said I should call them and have them come over. I really didn’t want to have to explain what Tim Rogers would say to that phone call so I insisted one more time.

With a heavy heart, GBTBLH made me the second person to order take-out at Dough in Dallas.

Jump.

Margherita "STG" from Dough Pizzeria Napoletana in Dallas.

I counted at least 30 people working and that doesn’t include the people in the kitchen. I sat at the bar (yes, they have a full bar). I have never seen so many happy people working in one room. They have to be taking something. As the REM’s “Shiny Happy People” played in my head, the two nice guys behind the bar chatted me up. They were very chatty. One of the hostesses came over and she was also very chatty. It has to be in the water. I ordered a glass of water.

Poof! All of a sudden a small Margarita STC pie was delivered to me. “You have to eat this while it’s hot,” one of the chatty people said. By now I was dizzy from the chattiness. I gulped the water hoping to get up to their speed. The pie was hot and covered with bubbling and buttery mozzarella Bufala and Parm/Regg on a light layer of sweet tomato sauce. “Our basil is hydroponic,” the nice chatty man at the bar said. “It’s alive right now in the kitchen.”

The lobster scene from Annie Hall crossed through my mind and I imagined the squeals coming from the basil as they hand plucked it from the mother cord and shoved it in the pizza crematorium. Just then, my two pies were boxed up and ready to go. They took packaged the fresh arugula and prosciutto in a separate container so it wouldn’t faint in my car. Flash, $40 later, I was out the door.

Back in the office, the boys were happy with the pizza. There must have been about a C-cup mound of prosciutto on that one 11-inch pie. Perhaps that fact alone justifies the $22 price tag. I don’t know if this is a good or bad result of authentic Neapolitan Pizza, but when I checked my teeth in the mirror after eating,  my gums were lined with cracker-like dough. Too much information? Sorry.

After the much more sedate opening of the Caruth Haven-adjacent location, I wouldn’t expect the mob scene of early summer. But I’d still choose an alternate route to work.

Locations:
2900 West 7th Street in Fort Worth
7909 LBJ Freeway in Dallas

I’m guessing you have a lot to say about the hair-splitting (or cavernous) distinction. I do so love a debate.

dallasbeerweek dallasbeerweek

Help me oh @Dsidedish, what is the best hangover cure? Burgers? Tex-Mex? Hemlock? <head pounds>

Pyles does the TwitterBug in Buffalo Gap earlier this spring.

I spent the whole weekend in front of my computer. That doesn’t mean I was working the whole time—I should have been—but a lot of the time I performed many other important tasks such as checking updates on TMZ, Facebook, and “the fightin’ SideDish followers” on Twitter.

Anywhoo, two names kept popping up in my Twitter @box: @chefpyles (as in Stephan) and @beyondthekit (chef David Gilbert. Remember him!). They were in Santa Fe together and eating all over town. Now, I wasn’t born yesterday,  I was born 21,389 days ago, so I have a little experience in predicting what the mischievous behavior of these two chefs means. I’m feeling bold enough to predict Pyles has a new restaurant in the works and he’s grooming David Gilbert to be his chef. Perhaps the Southwestern will rise again! But that’s just me. I could be wrong. It’s happened.