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 »
Ham I Am is drawing a lucky winner today for one glorious free ham. All you gotta do is “like” its Facebook page, and they’ll select a ham fan for a very special Easter present.
They’d also like you to know that tomorrow is the LAST DAY to order by delivery. Check out this handy dandy ham ordering guide if you don’t know what you want. Call Sharon or her daughter Meghan at 800-742-6426 for a hammy good time on Easter.
Everyone is moving to Lower Greenville these days. It’s because they all want to be in close proximity to Trader Joe’s turkey meatballs when the grocery store finally opens. I don’t blame ‘em. Mudsmith just got there, Carnival Barker’s first storefront is heading there, yadda yadda yadda. It’s going to be one hell of a party on Greenville Avenue, come summer.
Since they figured the tenants in Lower Greenville are pretty cool, the owners of Goodfriend Beer Garden and Burger House decided join in the fun. Matt Tobin, Josh Yingling, and their partner-in-crime, Ryan Chaney (who couldn’t make it to our interview), decided to hire Oliver Sitrin (formerly from Village Marquee) to be the executive chef of their new restaurant, The Blind Butcher. It’s going to be at 1919 Greenville Ave, and it’s opening someday in the near future. (The press release says late spring.) The Goodfriend boys have known Oliver for awhile, but now they all get to be one big, happy family together. I’ll shut up now and let you hear the rest of the story for yourselves.
Matt Tobin: At first we were like, “Too bad Oliver’s not available.”
Oliver Sitrin: I came to Marquee because he (Tre Wilcox) brought me there. That’s my boy. Him leaving? I was going to leave also. I actually left one or two days before he did.
You can tell a lot about a person based on how they react to unfamiliar meats at the grocery store. There are those that purse their lips at the sight, quickly corralling anyone in tow away to the safety of boneless skinless chicken breasts, as if chased by a drifter. There are the moderates who are less judgey – maybe they do some medium-heat Thai food on occasion, no big deal – but still not that adventurous. At the other end, there are those that hyperventilate at the sight of random meats, grab as much as they can and head for the exit, all along muttering in a paranoid growl about meats and ‘the man.’
Do I have to say it? I’m in the third group. Hell, I think I may be the ringleader. Rabbit, wild boar, sweetbreads, beef cheeks*, tripe, you name it… where do I sign? And I would like to sign something, it would feel more official that way.2 Comments »
I like pork shoulder. Like a lot. I don’t know what it is… Pigs just have tastier shoulders than the other animals. Sometimes I find myself going to the store just to buy pork shoulder – not because I need it, because I’m bored.
Chili is the same way. Nothing to do for several hours? Chili-making time. Procrastinating on writing blog entries for SideDish? Chili-making time. But making the same chili over and over again is – forgive me, chili purists – dull. What makes chili interesting to me is its boundless adaptability. You can add more of this or substitute some of that. And there’s always a secret ingredient lurking about that you haven’t tried yet. The pursuit itself, whether perfecting an old recipe or figuratively rebooting the franchise, can become as much an obsession as the outcome.
Jump with me.3 Comments »
It occurred to me today that I hadn’t yet dished beef on this forum (outside of using beef hot dogs last week). For shame. Beef is the national edible animal of this great state. Time to make some.
Come to think of it, I also haven’t done tacos yet either(!), so, you know, two birds…
Where’s the beef? Jump to find out.
While the Korean-Mexican fusion concept is far from novel at this point, this doesn’t mean it is not every bit as delicious as it was when people were going absolutely batty over the idea of a Korean taco. Now that this multicultural mish-mashing seems to be slowing down a bit, perhaps it is safe for me to declare my personal favorite, an honor which I bestow upon Kor-BQ in Plano.
I first sampled Kor-BQ shortly after they opened in late 2010. At the time, whisperings of the taco fusion movement from the West Coast, particularly L.A.’s Kogi food truck, were just barely reaching the ears of North Texans. It was an exciting time for everyone, and I’m sure I was not the only taco lover excited to sample the intriguing flavor profiles of “East meets West.” Kor-BQ was the first of its kind to hit the Dallas area dining scene. Many others have followed, but I still find myself trekking up to Plano anytime I need to fulfill my cravings for a sweet and spicy Korean short rib taco.
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 »
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.
A few years ago, when I first came to Dallas, I was quickly told I had to try Cavalli Pizza. Indeed, Cavalli may have been the first restaurant I ever ate at in Texas. It was both a blessing and a curse. A blessing, for I dreamed and envisioned the entire Dallas pizza scene to be equal to Cavalli in quality and flavor. A curse, for I quickly realized that, for the most part, Cavalli was an anomaly in the pizza world. My standards were set high, and there was no way I was lowering the bar for the strings of tasteless pizza garbage many other pizza joints presented. Most people know that they were the first in Dallas to throw around the term “VPN certified”, an accolade which at first meant little more to me than a Citysearch recommendation, but which I have now come to associate with quality and a strict attention to detail.
We’re suckers for any press release that contains the following sentences:
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… Continue reading "This Little Piggy Went Downtown"13 Comments »
Yeah! A new locally-owned, custom-cut butcher shop, Matador Meat & Wine, is scheduled to open soon in Fall 2012 at Sylvan|Thirty, the North Oak Cliff/West Dallas mixed-use development at the corner of Sylvan and Fort Worth Avenue. The shop, founded by husband-and-wife team Matt and Colleen Peterson, will offer high-quality Certified Angus Beef and Prime grade beef. Want your steak cut 3-inches thick? No problem. They will also offer “seasonally available free range chicken, premium pork, gourmet sausages and hamburger patties, smoked meats (brisket, baby back ribs, etc.), more than 75 labels of wine and home delivery services.” This will be Matador Meat & Wine’s sister location to its first store on Preston Road in Plano. They will share space with Cox Farms Market.4 Comments »