On Tuesday night, Urban Acres partnered with Joel Salatin (the monumentally celebrated sustainable farmer and author from Virginia) and some pretty awesome local chefs to present a Steward’s Dinner at Four Cornery Brewery. We entered through the makeshift barn doors and an immediate wave of camaraderie passed over us. Everyone there was passionate about food. The Brewery – with its wide open warehouse space, bright metallic brewing containers, and beer posters adorning the walls – was filled with many attractive, clean faces. I don’t know if it’s because these people eat so well or maybe Urban Acres has a Handsome Clause in its member selection, but the room was brimming with good breeders. It seemed as though we were all on some magical food team together and couldn’t wait to share our encouragement and passion for sustainable living practices.1 Comment »
Sometimes it doesn’t take a village, it just takes one or two dedicated people to care enough to go through the steps it takes to open a business based on your beliefs. Arlington resident Krista Grant got fed up with processed food and fatty meat from dirty feed lots offered at her local grocery store. As a mother of two young kids, she wanted to feed them healthy, all-natural products. She reached out to local farmers and ranchers and created Farm to Fork Foods, a co-op community dedicated to selling “real food” at affordable prices. Currently her young company is selling high-quality local grassed fed or grass-finished Angus beef and bison, grass-fed longhorn beef, pork, chicken, and seafood. Sign up on their Facebook page and you’ll receive product availability information and instructions on how to order. So far, it’s pick-up only in
her Arlington location Allen, Arlington, Fort Worth, and Oak Cliff.
Monday night TexSom celebrated the success of this year’s international wine conference with a grand tasting and awards ceremony event at The Four Seasons Resort and Club Dallas at Las Colinas. Andrew Chalk was there and so was our eagle-eyed photographer Desiree Espada. Hayley Hamilton reports on the wine represented. Andrew has run out of words (“Food was great. Wines were stunning”), so we’ll let Desiree’s pictures tell the story. Congrats to organizers, co-founders, and Master Sommeliers Drew Hendricks and James Tidwell.
Perfect lunch for tomorrow: The local peach, lettuce, and (J.T. Lemley) tomato salad with peach puree and olive oil at Company Cafe on the Trail.
This swanky Design District spot is home to what might be Big D’s most talented restaurant trio: chef Jason Maddy, pastry chef Sarah Green, and bartender Abraham Bedell. Expect global flavors with definite Germanic leanings—think schnitzel, strudel, and spaetzle.
Grilled Bandera quail; quark spaetzle; Gianduja chocolate panna cotta
A huge oak tree outside the restaurant inspired the name and decor, including wallpaper and a projected tree image that changes with the seasons.
You’ll know chef Tim Love’s latest spot by the dozens of picnic tables fronting on Fort Worth’s beautiful Trinity River trails. The open-air, waterfront restaurant does Texas ‘cue two ways: “Traditional Q” and “New Q”, with nods to Mexico. The food is monumental; bring a small village to help you out.
16-hour smoked beef shin; chicken skin tacos
Curious about what’s in the smoker? Just check the flag flying at the entrance.
Congrats to our two photographers, Desiree Espada and Kevin Hunter Marple, for their featured photos in the article! SideDish+ Desiree + Kevin = 4eva.
Whether you’re a regular market-goer, or you’ve never ventured outside the produce section at Tom Thumb in your life, it’s a great week to hit the markets. The USDA has designated August 5–12 National Farmers Market Week in order to raise awareness of the country’s nearly 8,000 markets, the asset they provide to every community, and the key role they play in supporting local food systems. I’ll raise a glass of lemonade to that.
Coppell Farmers Market: Salsa is high demand in the summer time, and you’ll have a variety to choose from. Jill Holden of Sundance Farms, Pat Gaines with Hiram Farms, and professional chefs Victoria and Robby Hooker, of Two Chefs will all have their special recipes this weekend. If you prefer to make your own, there should be plenty of Jalapenos for the purchasing.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
Jump for more farm fresh goodness.
Celebration Farmers Market: I have good news and bad news from Celebration this week. There were some inquiries as to whether Holleman Farms made it last week at all, or would ever make it with the Red Wattle pork. The good news is that they did make it out with the pork last week and it was extremely popular, so it will return. The bad news is that if you loved it, and want more, you’ll have to wait. They’ve left town on vacation and won’t be at the market at all. They’ll be back next weekend with the Red Wattle pork, and all the farm fresh chicken and eggs that they usually have. Do not despair. Jerry from Joy Farms will have all his usual produce and herbs, including pepinex seedless cucumbers, fresh basil, tomatoes, fireball peppers, and squash. Mozzarella Company will have fresh and pecan smoked mozzarella cheese to soothe your porkless soul.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Frisco Farmers Market: Mary B Cakes will be out with her fantastically moist loaf breads including my beloved bread pudding loaf – available for a limited time. After having tried nearly all of them (and then running five miles to stave off the guilt), I came to realize that what I like about her loaf breads is that with the exception of the chocolate flavor, they’re not too sweet to have for breakfast. Even the Madagascar vanilla makes a nice compliment to a bowl of fresh fruit which can be easily obtained from D-Bar farms. Strawberries are still in and melons are plentiful enough to cause concern that one might roll over on their table and squash squash. Buy a melon and save a squash, or just buy squash, slice them, and toss them into a skillet with some butter over medium heat until the middles are translucent and the edges are slightly brown. Dust lightly with sea salt and enjoy as a side item with dinner. Not only is that the easiest side item you’ll ever make, it’s a much better fate for a squash.
6048 Frisco Square Blvd.
Saturday, 8:00 a.m. – 1:00 p.m.
Jump if you like markets. Continue reading "Farm to Market Report: Weekend of July 14-15"
It was pouring rain this morning, but that didn’t matter to fans who sat in their cars at 5 a.m., waiting outside the newest Trader Joe’s in Ft. Worth for the popular grocery chain to open its first store in Texas at 8 a.m. When doors opened, shoppers flooded through the produce aisles grabbing shiny cherry tomatoes, lingered in the frozen food section searching for their favorite meatballs, and made sure they placed that one special TJ item they’ve been living without inside their shopping carts. You could hear everyone breathing one collective sigh of relief. Trader Joe’s is finally here, and there’s no need to call Aunt Judy who lives in San Diego to ship a box of Two Buck Chucks anymore. We can all get our TJ goodies in Ft. Worth now.
If you’re not familiar with Trader Joe’s, worry not. I’ve compiled a grocery list for you that will make your shopping experience as smooth as whipped cream. I also asked random TJ shoppers to give me their input. Everyone was so obliging and terribly drunk on TJ love.
Jump for the grocery list.5 Comments »
The dates for one of the area’s most interesting events is set. On August 12- 13, the Four Seasons Resort & Club Dallas at Las Colinas will host the 8th Annual Texas Sommelier Conference. The three-day conference includes educational sessions, wine tastings, and social media workshops. The 2011 TexSom conference featured the largest contingent of Master Sommeliers at a public event. This year should be no different. However, you don’t have to be any kind of sommelier to buy a seat. Some of the names you can rub shoulders with include:
Scheduled Master Sommeliers include James Tidwell, Drew Hendricks, Wayne Belding, Brett Zimmerman, Guy Stout, Tim Gaiser, Laura Williamson, Keith Goldston, Nate Ready, Melissa Monosoff, Brian Cronin, Cameron Douglas, John Szabo, Geoff Kruth, Laura DePasquale, Jay Fletcher, Andrew McNamara, Peter Neptune and Greg Harrington. The speaker lineup also includes James Beard Award Winners Rajat Parr and Paul Grieco, Master of wine Christy Canterbury, wine marketer Paul Wagner, Union Square Hospitality Group Wine Director John Ragan, and Leonetti Cellar Owner Chris Figgins.
The seminar topics, times, and various ticket prices are listed below. For more information or to register, click here. Like, fast. Continue reading "The 8th Annual Texas Sommelier Conference: Registration is Open!"1 Comment »
Lee Park was the place to be last Sunday. Over 1,000 people showed up for sold-out Mixin’ It Up On The Boulevard, a massive food event organized by Chefs For Farmers. The two women credited with pulling together all of the details are Iris McCallister and Christina LaBarba. This dynamic duo coordinated over 40 chefs, 20 farmers, wineries, breweries, mixologists, and artisan producers and pulled off what appeared to be a flawless afternoon of celebration. Chefs for Farmers, a group that supports local farmers, chefs, and businesses, donated 100 percent of the proceeds to Meal On Wheels of Tarrant County and Water for Chizavane.
Each chef was paired with a local vendor. Guests were encouraged to make donations at each station to help them raise money for an item (refrigerator, etc) the vendor was trying to buy. The chef list was impressive: Fearing, Pyles, Rathbun, Derry, Natera, Houser, Provost, Harris, McCallister, to name only a few. The public sampled the food, talked to the participants, and listened to DJ sounds and the band Sugarfoote & Co. At one point Dean Fearing took the microphone and sang along. Elizabeth Lavin captured the day with her Nikon.
Jump for her shots.9 Comments »
This month Todd Johnson checks in with Graham Dodds, the newish executive chef at Central 214. His cooking is a far cry from his predecessor Blythe Beck. Have you tried the newish Central 214?
With his shaggy beard and dark painter’s cap, Graham Dodds looks out of place in Central 214, the restaurant he now helms at Hotel Palomar. It feels like a typical hotel restaurant—contrived modern decor, nondescript white leather banquettes, amber walls—so focus-grouped that it lacks any personality. And it’s not just the new chef’s appearance. Dodds’ culinary history is far too personal for such an impersonal space.
For the past three years, Dodds was the executive chef at Bolsa, the award-winning spot in the Bishop Arts District. He was in on the project from its inception, and his farm-to-fork approach—championing local and seasonal ingredients—was fresh at the time, not the marketing gimmick it has become. Dodds’ creations were simple, his flavors pure. Nothing was over-sauced or overwrought. Bolsa was an instant hit, and it established North Oak Cliff as a dining destination. D Magazine named it the 2009 restaurant of the year.1 Comment »
See those goodies in the picture? If you live in Southlake and Grapevine they are only an online order a way from being delivered to your door. Artizone, the growing online and food shopping community that features a wide selection of local artisanal shops and food businesses, has just expanded their delivery service to the ‘burbs. “We will continue to expand our reach which already includes Dallas, Oak Cliff, Richardson, Plano, Addison, Carrollton, Las Colinas, Farmers Branch, Irving, Coppell, Allen, McKinney and Frisco as well as grow our selection of artisanal shops and local businesses,” said Amber Dietrich, Associate Vice-President of Market Operations. Artizone recently added Gio’s NY Deli, Three Happy Cows, Texas Honeybee Guild, Texas Olive Ranch, and Luscombe Farms Specialty Foods.
White Rock Local Market at Green Spot Market and Fuels kicks off its fourth season of markets on Saturday March 24 (8AM 1PM). White Rock Local Market is a non-profit 501(c)(3), independent farmers market offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.
To get things rolling, they are hosting a chili cookoff on Saturday. So far judges for the contest include Jeffery Hobbs (Sissy’s, Suze), Graham Dodds (Central 214), and Brian Luscher (The Grape). Winners take home vintage trophies and gift certificates for market products.
Jump for the market’s awesome vendor list and how to sign up for the cookoff. Continue reading "White Rock Local Market in East Dallas Needs Chefs for Chili Cookoff"1 Comment »
I’ll be quick and to the point: Canary By Gorji is the most underrated restaurant in Dallas. Every time I eat there I am seduced by the creative cooking and I fall in love with Chef Mansour Gorji.
I took my family to Canary By Gorji for dinner last night and we had a comfortable, laid-back dining experience. (I don’t have pictures because I didn’t use my cell phone.) The music, service, food, and atmosphere all work together to produce a calm atmosphere. We left happy and I didn’t feel like I’d just worked a review.
If you’ve eaten at this small, mostly Mediterranean-inspired restaurant, you have met Gorji. When he isn’t at a market buying fresh ingredients, he is in his kitchen creating unique dishes or visiting with customers. He was the first chef to champion the pomegranate, which he still uses as a garnish on steaks and in sauces. Last night, I devoured a celery root (trending!) and carrot salad that was so fresh it tasted like it was just plucked from the garden. The filleted trout served with a just a touch of white wine and lemon sauce is topped with tart barberries and capers. His food is so clean; so delicious. My mother claimed the pork chop as “the best she’s ever eaten.”
Gorji is a hard working chef. Not only does he cook every night, he supports local charities and produces a line of products which are sold online and in local stores. I’ve never seen him without a smile and a good-natured laugh. Go visit him. He will dazzle your taste buds and your heart.
Anthony Bourdain’s a smart man for selecting Daniel Vaughn, BBQ Snob and the genius behind “Full Custom Gospel BBQ”, to write one of the three titles for his new line of books published under Ecco, an imprint of HarperCollins Publishers.
Our favorite BBQ correspondent (who did his first print story with us) will be writing Prophets of Smoked Meat, a full-color tour of the best Texas barbeque joints he’s visited since he first got hooked on the ‘cue. The book will feature recipes of smoked classics and sides, and shed some light on some of the people whose passion drive the Texas BBQ food scene.6 Comments »
If you missed this episode, boy do I feel sorry for you. Bev kicked a lot of @$$.
Crazy BRAVO, I guess, was tired of hot-weather Texas and decided to see if the Top Chefs (Paul, Bev, Sarah, and Lindsay) could survive in the frozen tundra of British Columbia. They might as well have been in Siberia. All the chefs, sporting longer hairdos from a couple months off, immediately start hating on Bev the second they reconvene inside Whistler Olympic Park. Sarah’s resolution to “be a really nice person” (… right) turns into a big flop and outcasts Bev from the start. When the final four meet the judges again, Padma begins to explain their elimination challenge, The Culinary Games, which is split into three parts. At the end of each round, one person must die. (Kidding, kidding. Too bad this isn’t “The Hunger Games.”) The winner of each round wins $10,000 and a guaranteed spot in the final three.
Let the games begin!5 Comments »
Tito Beveridge (that’s his real name) is an unlikely character to be competing with the likes of Smirnoff, Belvedere, and Absolut when it comes to makig vodka. He’s a former petroleum industry geologist who went to UT. He worked in the US and South America before he switchied to mortgage banking. All the while, he nursed an interest in making spirits. If you knew him when, you probably were a recipient of a gift which contained his latest homemade vodka. When the mortgage market hit a downturn in the early 90s, he decided to turn his hobby into his occupation.
I’d say he made a monumental move. Jump for his story.6 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.
Company Café made it to our list of Best New Restaurants in 2011. The locavore philosophy behind the menu is important and so is the wide variety of gluten-free dishes. I like Company Café because the food tastes good. I will go there as long as they can resource sweet potatoes.
On December 6, the second location on Company Café will open on the Katy Tail. The address is 3136 Routh Street and the parking entrance is on Browning just off Cedar Springs. The menu will include most of the healthy, organic dishes such as the Deep Bowl, gluten-free chicken and waffles, and gluten-free cakes. But their will be more. They are adding a Little Red Smokehouse from J&R Manufacturing in Mesquite and will offer smoked fish and meat.
And a La Marzocco Strada MP coffee maker like the one at Oddfellows. Company Café co-owner, Stephen White, says, “It’s the Maserati of coffee makers.” Several (hundred) web sites refer to this machine as a “barista’s wet dream.” There are fewer than 20 in the U.S. and Dallas has two. Somebody order another so we can make the La Marzocco Strada MP an official trend in Dallas. (It takes three of one thing.)
If you prefer a different buzz, Company Café on the Trail will have a full bar featuring house-infused vodka cocktails and, the waxing trend, a large patio. Remember, all distilled alcohols are gluten-free.
So, there you have it: something for everybody at Company Café on the Trail.