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What I’m Still Drinking: Kiepersol Estates Semillon

She shoots. We score.

I’ve written about my love affair with Kiepersol Estates Semillon 2007 before. It’s a nice soft wine with undertones of pineapple, mango, and grapefruit (Hi, Leslie!). Last month, D photographer Elizabeth “Spider Monkey” Lavin and I headed out to Kiepersol and spent the day picking grapes and watching the crew as they began to process the 2009 wines. If you haven’t been to the tasting room at Kiepersol which is just south of Tyler, you should go now–October is Texas Wine Month–and sip some wine  on the back porch. Better yet, you can read the travel feature I just completed with the details of the property’s bed and breakfast, upscale steak restaurant, and the best stocked bar between Dallas and Houston. It’s a great place to get away for a couple of days. Especially if you love good food and wine.

Report From: Fair Food and Wine Event at the Texas State Fair

Texas Watermelon Queen

Last night, I attended the Fair Food and Wine event, sponsored by Texas Monthly. There were corn dogs on the invitation, so naturally, I had my heart set on eating a corn dog, and trying a few other fried things too. No such luck. There was food, but it was only food that is being sold in the General Store Food and Fiber Pavilion during the fair (all Texas made products, of course). We met a few nice people and got a free Western photo, which was probably better than fried butter, after all (aww).

This is Texas Watermelon Queen Mollie Bennett. She was totally cute and gave us samples of watermelon salsa that was delish. The recipe is here. Jump to find out who else we met.

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The Munson Wine Trail: Homestead Winery in Ivanhoe, Texas

I know these wine videos don’t appeal to every reader, but I have a soft spot in my heart for wine makers in Texas. Twelve years ago I found myself standing in a barn outside of McKinney with some folks from the Texas Agriculture Department and a handful of area farmers. The Agriculture Department was touring the state and encouraging farmers to consider grapes as a cash crop.  Many  “seasoned” farmers scratched their heads and snickered–they’d never heard such heresy. Most of them went back to their fields and planted whatever crop fit their comfort level. However, a few took the challenge and now successfully grow and sell grapes.

Texas has a long way to go in the grape growing business. Currently there are only about 4,000 acres dedicated  to grapes. But the farmers who have devoted themselves to the task are producing some marvelous raw product.

I say all of this because after watching  these videos produced  by Andrew Chalk, I fell for Gabe Parker of Homestead Winery in Invanhoe, Texas. I love the deft touch of his hands as they move through the grapes. I adore his Texas accent that flowers his explanation of  the ancient wine making process of fermentation taking place on the High Plains, AVA Tempranillo grapes.

Gabe slays me again when he compares and contrasts the process with his Cabernet.

SideDish CheeseHeads: Let’s Celebrate Local Cheeses at Celebration in Dallas

Art by Bob Dob.

Join me on Wednesday, September 23 from 5:00 p.m. to 7:00 p.m at Celebration Restaurant to celebrate our victorious local cheese makers. Last month, Latte Da, Lucky Layla, and the Mozzarella Company won national awards at the 25th Annual American Cheese Society Competition in Austin. All three cheese makers will be there passing out samples of their cheese and we’ll be pairing the selections with Texas wines. Free! Come early and stay late.  If you would like to stay for dinner (on your own dime), contact Lincoln at 214-351-5681 and mention that you are a SideDish CheeseHead. [Don't forget, you can buy local cheese, honey, and other products at Celebration's Farmers Market on Saturdays from 8:00 a.m.-Noon.]

If you plan to attend, leave a “yes” or “yes plus 1″ below so we can plan to have enough cheese. And wine. And call Lincoln.

Prospective Wine-Grape Grower Workshop on October 12 in Stephenville

D photographer Elizabeth “Spider Monkey” Lavin learns how to taste grapes.

How many of you have visited a small winery and gotten swept up in the romance of tending the vines and making your own wine? It’s happened to me on more than ten occasions. Ah, the cool morning breeze in your hair; the dogs and chickens running freely through the fields; sharing endless glasses of wine with happy customers. Snap!

On October 12th from 9:00 a.m. to 3:00 p.m., the Texas AgriLife Research and Extension Center in Stephenville will host a “Prospective Wine-Grape Growers Workshop.” The workshop will be presented by Fran Pontasch and Fritz Westover of the Texas AgrLife Extension Service viticulture team. Pontasch is the team’s North Texas viticulture adviser and Westover serves as the Gulf Coast viticulture adviser.

They will present a real-life look at the most common concerns potential or small-scale producers may have prior to committing valuable resources towards a commercial vineyard enterprise. Topics will include necessary viticulture expertise, vineyard site selection, risk factors, and vineyard labor requirements and economics.

When the class is over, perhaps we can all discuss the dogs, chickens, and endless glasses of wine ideas. Details for the class below.  (more…)

Explore the Dallas Wine Trail Saturday

The four local wineries in Dallas collaborate for the second Dallas Wine Trail event Saturday, Sept 5th.  This one features a visit to the wineries including Fuqua Winery, Times Ten Cellars, Inwood Estates Vineyard and Calais Winery.
This in from Lee Fuqua:

Grand Tasting Part Deux
Explore the Dallas Wineries on Labor Day Weekend
Saturday September 5, 2009
11:00 a.m. to 5:00 p.m.

Be a pioneer as this is a true wine trail.All the Dallas wineries are about a 15 minute drive from each other.They are all between Mockingbird and downtown Dallas.

Find your way to each winery where your admission price will include:
3 tastings at each of the 4 wineries a crystal “Dallas Wine Trail” wine glass to use and keep light food at each winery and  a bottle of premium wine to take home. All for only $39 in advance or $45 at the door, if any tickets are left available.Tickets available here.

Dallas Restaurant News: Bits and Bites

From the copy and paste press release department:

Molto Formaggio. “MF has sourced an exciting new line of handcrafted cheeses from Switzerland and Bavaria that will be new to area consumers. Among the finds that will be introduced this week at both Molto Formaggio shops are Forsterkase, Scharfe Maxx, Heublumen, Bavarian Limburger (organic), and Challerhocker. Molto Formaggio is pleased to announce that they will be receiving shipments for both Thanksgiving and Christmas of the world famous Vacherin Mont d’Or cheese.  These one pound pieces are only produced 3 months out of the year and are truly the most luscious and wonderful cheeses made in the world.  Customers must preorder these cheeses for delivery in November or December as they will surely be sold out due to the limited quantities available.”  HP 214-526-0700. Preston Forest 214-361-9191.

Rathbun’s Blue Plate Kitchen. “Introducing Heart-Healthy Lunch Items and $10 Menu Choices. Chef Kent Rathbun has created heart-healthy menu items including, Grilled Chicken Breast with Portobello Mushrooms, Ricotta, Rosemary Olive Oil and Mache Salad; Salmon Burger; Heirloom Tomato Dallas Mozzarella Salad with Avocado Green Goddess Dressing; Tassione Farm Field Green Salad with Roasted Lemon-Sherry Vinaigrette; Grilled Chicken Breast with California Avocado, Paula’s Cottage Cheese and Avocado Yogurt; and Shrimp, Crab and Lobster “Coleslaw” with Cilantro-Lime Dressing. All heart-healthy menu items are designated by a red heart. In conjunction with these items on our everyday menu, Chef Rathbun will offer a Heart Healhty Blue Plate Special for lunch and dinner until September 5. Starting September 14, on each Monday our Blue Plate Special will be Heart Healthy. Come join us and feel good again! Chef Rathbun has also added new $10 menu items on our lunch menu. Enjoy Carr Valley Mammoth Cheddar Grilled Cheese, Chef’s Choice Taco Plate of the Day, Salmon Burger and Grilled Flatbread and Hummus with Feta Cheese.”

The Pyramid Restaurant. On Friday, September 25th, the Pyramid Restaurant will host a Spaten Beer Pairing Dinner. Executive Chef jW Foster will pair his exciting “modern American” cuisine with the legendary German beers from Spaten. Details and menu below.

Chisholm Trail Longhorn Beef. “Dallas-based longhorn co-op Chisholm Trail Longhorn Beef, which is owned and maintained by several Dallas residents that also own other Dallas-based business. Mike Crawford, not only owns Red Peak Ranch, he owns and operates a marketing firm here in Dallas. The Texas longhorn co-op has just joined the Texas Department of Agriculture’s GO TEXAN program. Chisholm Trail Longhorn Beef is currently being served at Local in Deep Ellum and at Opa! Grill on Preston. Full release below.

Chick-fil-A.  “Free Chick-fil-A Original Chicken Sandwich to all customers wearing any sports-related apparel on Labor Day to celebrate the second-annual Chick-fil-A Kickoff football game!This year’s Chick-fil-A Kickoff Game will feature University of Alabama against Virginia Tech at the Georgia Dome in Atlanta.” (more…)

2009 Texas Sommelier Conference in Dallas: Aperitifs

Notes and quotes from the Aperitifs seminar, by Andrew Chalk.

Aperitifs are not widely drunk in Dallas. Brian Cronin, a Master Sommelier with a passion for aperitifs, would like to change that. At the Texas Sommelier Conference he spoke about the variety of forms that this little known drinks category can take from (usually fortified) wine, through herbal infusions of spirits to secret proprietary concoctions.

We tasted seven examples. Below are my hastily constructed notes mainly written in real time as the tasting progressed. Overall, the tasting was very instructive and I would recommend trying some of these before a meal in the near future.

1) Tio Pepe Sherry. Classic dry sherry. Nutty in the nose. Sweet in the mouse with hints of oranges. This can be served with nuts before the meal or with shellfish during it. Lots of opportunities to cook with sherry. Some top chefs, e.g. Heston Blumenthal and Garry Danko are exploring sherry as a flavor ingredient to cooking.
2) Hidalgo Manzanilla “La Gitana”. Manzanilla comes from Sanlucar de Barrameda, about 25 miles from the home of sherry in Jerez. A wonderful seafront town uninfested by tourists most of the year. Manzanilla is similar to fino sherry but the producers proudly assert that it is Manzanilla and not a type of sherry.
This example is lighter than the Tio Pepe. The nose is fainter and the taste has a slight saltiness .
3) Pimm’s No. 1. The ‘cocktail of summer’ in the UK (they have a summer?) but virtually unheard of here. Pimm’s is a blend of Gin and Vermouth so it is no surprise to detect the faint smell of gin in the nose. The taste was a herbal infusion of gin and, if it is not to your taste, be aware that it is not drunk straight in the UK. Rather, it is used as the base for cocktails. We tried “RN 74 Pimms” which adds ginger (and is VERY ginger). Not to my taste, but Google “Pimm’s Cocktails” and a slew of suggestions will follow.
4) Coeur de Lion, Pommeau de Normandie. A wonderful French invention from the northern Normandy region made from Cider and apple brandy (Calvados). The nose is very ripe (e.g. brown) apples. The taste has a slight fruit tartness that prevented the cloying syndrome sometimes present in sweet drinks and those apples again.
5) Gason Rivière, Pineau de Charantes. Same general approach as the previous example. In this case the area of origin is the same as Cognac so the spirit base is cognac and the fruit originates from grape must. Much sweeter than the Pommeau. Hints of Cognac and honey (!) in the nose and oranges in the taste.
6) Punt E Mas. Italy’s proof that you can sell medicine in a bar. Like those exotic Italian digestivos. One glass can last all night. Sweet concentrated oranges in the mouth.
7)  Campari, Italy. One of the best known aperitifs in the US and one of the few that has something approaching a mass market. Iridescent red color (don’t serve on a visit to Chernobyl). Vibrant fruit and herbal flavors. Most people prefer it blended with something else (e.g soda).

2009 Texas Sommelier Conference in Dallas: Opening Night

Master Sommeliers Drew Hendricks and James Tidwell like beer.

Last night the 5th Annual Texas Sommelier Conference (TexSom)  kicked off at the Four Seasons Resort & Club in Las Colinas. Master Sommeliers Drew Hendricks, James Tidwell, and Guy Stout, the chief organizers, welcomed 21 other Master Sommeliers to the conference by putting them in a bus and taking them to Southfork for a barbecue. I was invited to join them and I must say I felt like I was crashing a very private party. These sommeliers and their wine industry friends are a refreshingly tight group and were obviously happy to be back in each others’ company. The Texas Sommelier Association has provided an effective association for wine people to promote professional wine service standards, outline paths for wine education, and to raise public awareness about what sommeliers do. In their spare time, they are party animals. Check out the photos from last night.

GO TEXAN Drinklocalwine.com Conference in Dallas: When is Texas Wine Really Texas Wine?

Andrew Chalk is with me at Drinklocalwine.com. Below is his first report from the conference that took place on Saturday. It’s an interesting topic that needs to be simplified not only for consumers but for “professionals” in the wine business. Let’s rumble.

The web site www.DrinkLocalWine.org exhorts consumers to drink local wine. This weekend the organization held its first annual conference and it happened to be here in Dallas with an emphasis on Texas wine.

However, it can be hard to recognize local wine. If you are at the liquor store and pick up a bottle of wine with the name of a Texas winery on the label the connection with Texas may be almost non-existent. It may actually come from grapes that were not grown in Texas. It may be fermented outside Texas. It may be aged outside Texas. In fact it may even have been labeled outside Texas. In other words, a completely finished wine is imported into Texas and the label says the name of a Texas winery. But none of the viticulture or viniculture had anything to do with Texas. How is the consumer to know where the grapes came from and where the wine was made? (more…)

2009 GO TEXAN Drinklocalwine.com Conference: Opening Night Dinner

Last night, I joined around 50 grape groupies from all over the country for the kick off dinner for the first GO TEXAN Drinklocalwine.com conference. The event, which continues all day today, will focus on Texas wine and feature some of the state’s best wines, top winemakers, and leading growers. Click here for a slide show of pictures of last night’s dinner and Texas wine pairings at Le Cordon Bleu Institute of Culinary Arts in Dallas. Those kids can freakin’ cook. Check back, we’ll be reporting all day or follow us on Twitter. (DSideDish)

Wonderful Weekend of Significant Wine Events in Dallas

There are two  significant wine conferences taking place in Dallas this weekend.The GO TEXAN Drinklocalwine.com event starts tonight with a dinner at Le Cordon Bleu Institute of Culinary Arts. On Saturday the all-day conference will feature seminars focusing on trends in Texas wine, the distinctive grapes that Texans are using to make those wines, and how consumers can work to get more regional wines in stores and restaurants. The final event of the day will be a Texas Twitter Taste-off, moderated by Russ Kane of Vintage Texas. Participants will taste some 40 Texas wines and blog or Twitter about them. Their votes will pick the conference’s favorite wines. I’ll be one of those Twittering fools (DSideDish). BTW, the event is sold out.

On Sunday, the fifth annual Texas Sommelier Conference (TexSom) kicks off at the Four Seasons in Las Colinas. The two-day event includes lectures and tastings with the nation’s preeminent wine experts. There are five classes on Sunday, August 16 (some tickets still available) and a grand tasting on Monday evening, August 17th.  A separate set of courses, designed exclusively for the trade and media, will take place on Monday. While the courses are conducted, a competition for Texas’ Best Sommelier runs behind the scenes. On Monday evening, the conference concludes with a Grand Tasting(a few tickets available), where wine professionals and the public come together to taste world-class wines and witness the drama and celebration surrounding the naming of Texas’ Best Sommelier 2009.  Last year’s winner is Scott Barber of Dallas’ Rosewood Mansion on Turtle Creek.  He dominated 24 other competitors and won the coveted title after a rigorous three-part examination involving wine tasting, service and theory. Once again, I will be a Twittering and blogging fool.

Dallas Farmers Market: Weekend of August 14

Local Farmers are in Shed One at the Dallas Farmers Market.

Hey, Farmer groupies. Grab you cloth bags and head to the Dallas Farmers Market this weekend. Here is what you can expect to find.

Angela’s Farm – onions – red, yellow and white, yellow squash, zucchini, cucumbers, OKRA! and peas.

Arce Park Farms – Heirloom tomatoes, peppers, eggplant and cowpeas.

-Beef all grass finished; salad-bar beef – strong Red & Black Angus influenced

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini.

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, and plums – are starting a CSA group.

Fred’s Alaska Seafood – salmon and crab legs.

Haney Farm – organic eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce. They feed only organic feed from Coyote Creek mill, the only USDA certified organic feed mill in Texas, and pasture/free-range our hens, no cages, and they have access to fresh grass year ’round.

Harmony Harvest – eggs and veggies- also has CSA group.

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatos, Cayenne Peppers, Jalapeño Peppers, squash, red new potato’s, zucchini, pickling cucumbers.

J.T. Lemley – yellow squash, 8-ball squash, tomatos, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potato’s, sweet yellow onions.

John Lucido –herb plants and of course his herb pasta and canned goodies.

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – squash, onions, okra, eggplant

Lightsey Farm – peaches, onions, figs, plums, blackberries, green beans, zucchini and peas.

Mill Creek Farms is also bringing in squash, potatoes and peas.

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids.

P.O.P. Acres will be here on Friday’s and Saturday’s

-steaks, roasts, stew-meats (great for summer grilling). They are also bringing in a few scallop squash that are Organic.

Savoy Sorbet – Saturday afternoons & Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon xxx, Apple Mint, and Anise. New Flavor – Mojito

Sonny Ferrell – figs, peppers, and onions

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

TxHoneybee Guild – local and zip code honey, comb honey, honey sticks and bee pollen.

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar and sea salt.

Picking Grapes At Kiepersol Winery In Bullard, Texas

See those grapes to the left? Today, they will be mine. Our staff photographer, Elizabeth “Spider Monkey” Lavin and I are out in East Texas doing a feature on Kiepersol Winery. It’s harvest time and today, while Spider Monkey is taking pictures, I will be harvesting grapes. Twitter reports (DSideDish) to follow.

Texas Wine Events In Dallas: August Is Going To Be Fun

Texas has 177 wineries and 280 commercial vineyards. The folks behind GO TEXAN want to discuss them all. Hence, the GO TEXAN DrinkLocalWine.com Conference 2009, set for Aug. 14 & 15 at Le Cordon Bleu Institute of Culinary Arts Dallas. Plan to hang with local wine writers, food bloggers, columnists, sommeliers, producers, and growers.

The conference will include three seminars, focusing on trends in Texas wine, the distinctive grapes that Texans are using to make those wines, and how consumers can work to get more regional wines in stores and restaurants. The final event of the day will be a Texas Twitter Tasting, moderated by Russ Kane of Vintage Texas, where participants will “be able to taste some of the state’s top wines and blog or Twitter at the same time.” Full schedule here.

Then on Sunday and Monday, August 16 and 17th, the Wine & Food Foundation of Texas and the Texas Sommelier Association will host the Annual Texas Sommelier Conference (TexSom), at the Four Seasons Hotel in Las Colinas.

The general public is invited to attend five classes on Sunday, August 16th and the grand tasting on Monday evening, August 17 where wine professionals and the public meet to taste world-class wines and witness the  announcement of Texas’ Best Sommelier 2009.

Each class offers at least six wines to taste and lasts one hour and fifteen minutes. Courses open to the public include: Pinot Noir, Sake, Austria, Rioja, and Northern Rhone.

Speakers include some of the nation’s top wine professionals: Master Sommeliers (MS), Certified Wine Educators, one Master of Wine (MW) and other respected wine educators.

A separate set of courses, designed exclusively for the trade and media, are offered on Monday. Click here to register for both the public and trade sessions.

Jump for schedule and more details. (more…)

Kiepersol Winery In East Texas Celebrates The Opening Of Bushman’s Winery And Celebration Center

Friday, I told you about Kiepersol Winery in Bullard, Texas and  the lovely wines they make. Today, I offer a short video of a real East Texas gala: a few minutes of Asleep at the Wheel performing at the opening night party for Kiepersol’s new venue, Bushman’s Winery and Celebration Center. The evening was a showcase for Texas Wines—reps from Fall Creek, Grape Creek, Landon, Llano Estacado, Messina Hof, Red Road, Wichita Falls Winery, and the funny boys from Los Pinos were all there and pouring samples.  If you can spot me doing the Texas Two-Step on the video you will win dinner for two at any restaurant in town. Just tell me what color pants I’m wearing.

Fresh Soft Shell Crabs: Tramontana In Dallas

Chef James Neel of  Tramontana  just sent me a note saying he just got a small supply of fresh soft shell crabs for this weekend. He’s also got housemade Texas peach ice cream and a Texas blackberry soufflé. 214-368-4188. More below. (more…)

The Perfect Dallas Summer Drink

Make this drink, it will make you feel better.

Last week I hit the Dallas Farmers Market and picked up so much fruit I almost didn’t know what to do with it. After making blueberry and peach ice cream for the kids, I decided to use some of the leftovers for the adults. First, I squeezed a couple of fresh lemons into a glass, added a teaspoon-ish of sugar, an ounce-ish of Dr. Blueberry juice and a couple of fresh berries, and topped it with Tito’s Vodka and club soda. (I found the Dr. Blueberry Juice next to J.T. Lemley in Shed One.) Worked for me.

Dallas Farmers Market Report: July 10-12

This weekend the Dallas Farmers Market will be waxing vegetables and waning berries.  Get there early if you are looking for fresh meat. The tomatoes and onions are glorious. (Let’s make an onion tart.) If anyone sees Heather Duncan and her lavender lemonade, shoot me her location. I haven’t been able to find her. Grab all of your groovy cloth bags, head down, and report back. Love to hear what you bought.

Local Farmers are in Shed One at the Dallas Farmers Market.

Angela’s Farm – lots of onions – red, yellow and white! Yellow squash, zucchini, cucumbers, okra, peas are starting to come in

Arce Park Farms – tomatoes, onions, elephant garlic, peppers and eggplant. Possibly cowpeas.

Berry Best Farm – Organic Blueberries

Birch Creek Farms – cantaloupe, eggplant, peppers, acorn, yellow and butternut squash, cucumbers, zucchini,

Comeback Creek – tomatoes, blueberries, peppers, okra, peaches, plums

Dan Massey – Cream red new potatoes, yellow straight neck squash, green zucchini, Blue Lake green beans, Japanese cantaloupe, Crimson Sweet watermelons, seedless watermelons, Small Jubilee watermelons, Black Diamond watermelons, blackberries and jalapeño peppers, Black-eyes and Purple Hull peas (weather pending), tomato’s

Dis-n-Dat – eggs

Fred’s Alaska Seafood – salmon and crab legs

Fretwell Produce – okra, yellow crook neck squash, patty pan squash, 8-ball squash, gold and green zucchini, cucumbers, eggplant, red new potatoes, Pablano peppers, Jalapeño peppers, sweet banana, Marconi pepper, green bell peppers, white 1015’s and purple sweet onions

Haney Farm – eggs & will be bringing cherry tomatoes also until it gets too hot for them to produce

Harmony Harvest – eggs and veggies- also has CSA group

Heather Duncan – fresh cut flower bouquets out of her garden, herbs and cucumbers. She also has a recipe for Lavender Lemonade made from her own lavender!

Heddin Family Farm – Texas Cream peas, Purple Hulls and Black eye peas, green beans, green tomatoes, Cayenne Peppers, Jalapeño Peppers, squash, red new potatoes, zucchini, pickling cucumbers

J.T. Lemley – yellow squash, 8-ball squash, tomatoes, onions, peaches, zucchini, cherry tomatoes, plums, blackberries, cucumbers, new potatoes, sweet yellow onions

John Lucido –herb plants and of course his herb pasta and canned goodies

JuHa – pork, lamb, sausage, eggs, beef, and pastured poultry.

JZJ Beef – Beefmaster beef, beef jerky, and beef sticks!

Kitchen Pride – Mushrooms – Oyster, Portabella, Baby Bells, and White Button

La Esperanza Farm – variety of spring vegetables – can’t even list them all!

Lightsey Farm – peaches, onions, potato’s, plums, blackberries, green beans, zucchini, apricots

Mill Creek Farms is also bringing in squash, potatoes and peas

Northstar Ranch – Beef and pork –

Orchid Garden with specialty plants and orchids

Savoy Sorbet – Sunday’s – herbal infused sorbet from her herb garden; currently offering Chamomile Orange, Rose Geranium Raspberry, Lavender, Rosemary Lime Chablis, Lemon, Apple Mint, and Anise

TxHoneybee Guild – local honey and zip code honey

TxLonghorn Cooperative – Saturday’s and Sunday’s with certified Longhorn Beef – regular cuts, beef sticks, sausage and smoked bones for dogs!

TEXAS MEATS Super Natural will always be 100% grass fed beef and lamb, pastured chicken and pork, eggs from free ranging hens, farmstead cheese.

Wackym’s Kitchen – Newest Cookie Flavor – Salted Caramel.  Brown sugar
and sea salt

New Dining Critics in Town: Kid Kritics

Canary Cafe in Dallas To Close For a Few Days

Here is a song I’m hearing from many local chefs–they are touring Texs wineries. The lastest from Chef Gorji of Canary Cafe. He is closing the restuarant on July 3 & 4 to “research and select “Mediterranean Style” wines that compliment Canary’s menus and in preparation for our Texas Wine Pairing later in the month. We will reopen on July 7th and start our sixth year anniversary celebrations.” Never a dull moment around here.

Southwest Foodservice Expo: Richard Chamberlain, Recipe of the Day

Chef Richard Chamberlain.

Go Texan. Go Richard Chamberlain. Go to the store and make this recipe: Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce. Jump for it.

(more…)

Southwest Foodservice Expo: Reports From Day One

Gena and Mark Maguire. Mark will be sworn in as new prez of TRA tonight.

Yesterday, the Southwest Foodservice Expo opened for a three-day run at the Dallas Convention Center. I spent most of the day wandering the halls with InsideCorner’s Evan “Grumpy” Grant. We bumped in to PegNews’ Teresa Gubbins and Marc Lee, Mark and Gena Maguire, Herschel Walker, Amy Severson, Lee Fuqua, and Richard Chamberlain.

I hope the 12 Dishers who “won” an opportunity to roam the event will file their reports below. If you followed DSideDish on Twitter, you already know our knee-jerk reactions. If not, I’ve decided to post my report through pictures. Click on the box below for slideshow.

Southwest Foodservice Expo June 28, 2009

Monday Morning Rant: “Fake” Tomatoes in East Texas Broke My Heart

Tomatoes should be fun, not depressing.

Buy local. Eat seasonal. Hug a farmer. Kiss a chef. When the economy gets tough, we love our neighbors, right? As mighty “Agent Orange” Monsanto poisons our bodies with abused cattle, chickens, and ugly carpet, we turn to each other and clasp hands in unity. WE SHALL FIGHT YOU WITH OUR ORGANIC GARDENS! THE CHICKEN WE PUT IN OUR POT WILL LIVE IN OUR BACKYARDS! BASIL IS THE NEW PARSLEY!

It’s all a lovely idea and great mantra to live by. Facing shrinking 401-ks would be easier if people could be nicer to each other, right? Put on your best John Belushi: But, nooooooooo.

This morning, I am disillusioned. The older I get, the more I want to get in a red time machine and go back to the peace-love-and-Woodstock of the ‘70s. I know I can’t and I know I have to put yesterday behind me. I need to get on down the road.

Oh, yesterday? Let me back up. (more…)

GO TEXAN Restaurant Program is Looking for Chefs and Restaurants

McKinzey Crossland (is that a great name or what) of the Texas Department of Agriculture is looking for chefs and restaurants across Texas to participate in the Second Annual GO TEXAN Restaurant Round-Up. Building on the success of last year’s one-day, statewide event, the Round-Up is expanding to one week to better promote chefs who use local ingredients and drive customers into their restaurants. Jump for her full plea: (more…)