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 »
My editor and sometimes friend, Tim Rogers, talks like he’s a really tough guy. He so tough he doesn’t sit at his desk, he has his computer table elevated and he stands all day. Like I said, he’s tough. But I’ll let you in on a secret: Tim likes to cook fancy food. And he brings the leftovers in and eats them for lunch. Yesterday he told me he took his wife and another couple to Sushi Sake in Richardson. He raved about the sushi and the service. He doesn’t think there is a better sushi restaurant in Dallas. I told him I’d ask you guys what the best sushi spot is in Dallas. Tim wants to go there.
As you can tell from the headline, I am deep in the process of procrastinating. While my real job calls for thousands of words about dining, I am convinced it is far more important that I drop what I am supposed to be doing and answer a question sent to me by PR boy toy Jef Tingley. Yes, he spells his name with one “f,” but I will save that analysis for a later procrastination post.
“Jef with one f” asked me how to boil an egg. Don’t laugh. How many times have you had tiny shards of shell pierce the delicate skin beneath your fingernail? I shared my secret with “Jef with one f” by private message on Facebook which made several people curious enough to email and ask (BEG!) for my secret.
You are going to have to jump hard. Continue reading "The Perfect Procrastination: How To Boil an Egg"11 Comments »
I have two songs permanently embedded in my head. They’ve been there for years (centuries?). They have a life of their own and flow from the deep recesses of my right cerebrum and out of my mouth without a prompt. One is “I Want to Marry a Lighthouse Keeper.” The other is “Java Jive” as performed by Manhattan Transfer. We all know “Brown Sugar” has nothing to do with food, but, WITHOUT GOOGLE, what songs about food do you sing? Waiter, waiter, percolator…
Rat-a-tat-tat, here comes Chef DAT. The urchin of underground dining. However, it looks like Dah DAT will have a regular gig at The Mason Bar, the new restaurant in the groovy Masonic Lodge in Uptown Dallas, which is due to open soon. Developed by long-time Dallas entrepreneur Brandt (Trees, Green Room) Wood and the McFadden Group of New York City, the space is a “neighborhood bar with classic drinks and creative foods.”
Dah DAT is fixing a pre-tasting dinner on Friday, January 6. The “Deep Ellum arrival time” is 7PM. The (deep) six-course eclectic New Orleans-inspired tasting menu is $70 per person (plus-plus). This event is BYOB. But you must call Sir Wilkes for a seat: 214-680-5740. Absinthe butter is the new olive oil.
Oh, and one more thing about DAT. He’s offering you a chance to ride VIP. Here’s his crazy pitch:
3 Comments »
We about to make our list 100% PRIVATE. Which means that YOU will be an exclusive member of our list and the only way for an outsider to join this exclusive list of amazing people will be to pay a membership fee of $25 to receive the emails and information for these events.
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.
Forgive me Master Sommeliers and wine collectors around the world, I have sinned. I am here to confess my deepest darkest wine secret: I improperly stored four bottles of fabulous wine. For nearly 35 years.
Look at the photos and weep with (for?) me. I recently uncovered these bottles in a box buried beneath a pile of old Christmas decorations in my garage. Yes, my garage, where it sat for close to 35 summers, winters, springs, and falls. I am a human species of Phylloxera.
I could have pulled another Billionaire’s Vinegar and called Sotheby’s and claimed the wine was given to me by Richard Nixon and I’ve kept it hidden in a bricked-up Paris cellar. Instead I’m posting pictures of my crime. Perhaps there are others who have committed the same dirty deed.
Full confession below. Continue reading "Confession: I am Guilty of a Heinous Wine Crime"22 Comments »
Maple & Motor owner Jack Perkins has a fond spot in his heart for the gone-but-never-forgotten Prince of Hamburgers on Lemmon. Starting next Monday night, Perkins will offer “back-in car service” after 5PM. Perkins will reserve spaces for those of you who would like to dine in the luxury of your car. Just back in and blink your lights. Monday and Tuesday nights only, weather permitting.
This dinner event may be too groovy for words, but I’ll give it a shot. Our favorite forager Tom “Spiceman” Spicer is teaming up with Chef David Anthony Temple (aka underground chefDAT) and Artizone.com to present “Dinner in the Garden.” The event, benefitting the Family Place, takes place on Sunday, October 30 at 5PM. The food, paired with wine, will come from Artizone supported local farms and vendors or, if you speak DATspice: “Chef DAT will compose a one of a kind dinner concerto in 5 movements, to be performed in Spiceman’s urban garden with an orchestra of wines to match.” Oh, yeah. Get down on it for $100 per person. Tickets here . Phone answered here: 214-325-4642.
Yesterday, I posted the news that Michael Costa of The Office Grill filed for bankruptcy. In the comments section, one of Costa’s former employees asked a great question.
Anybody have some suggestions for the former employees when it comes tax time? We never received check stubs or info on the taxes taken out of them, that is when we did get them and they didn’t bounce.
I contacted Gregory P. Williams, a CPA with Restaurant CFO Partners in Plano. He has a lot of answers. They are below. I’ve also included his contact information if you have more questions.18 Comments »
The Office Grill’s Michael Costa, Texas Bear and Bull, LLC, filed for Chapter 11 bankruptcy on September 26, 2011, six days before he was to appear at hearing to determine if he’d breached his lease agreement. The next day, the Texas Comptroller revoked The Office Grill’s sales tax permit for lack of payment. Legally, The Office Grill can’t operate as a restaurant, yet, as of ten minutes ago, they were open for business.
On September 30, the landlord, 18020 N. Dallas Parkway, LTD filed a motion to convert the Chapter 11 filing to a Chapter 7. Chapter 11 means creditors are held off until reorganization or refinancing is obtained. Chapter 7 means there is no hope for reorganization and assets are to be distributed to creditors. A meeting of the creditors is scheduled for November 7.
The chef left right after Costa was arrested by the TABC on September 20 and Costa’s liquor license is suspended. He’s operating without a sales tax license, liquor license, and a chef? I’ll say this, the guy doesn’t go down easy.8 Comments »
Dear Chef DAT,
Who are you? I’ve been getting press releases from you for a long time but for the life of me I can’t remember meeting you. I do understand that you live underground and you cook a lot there as well, but do you ever actually come out during the day?
You talk funny. I mean, you write funny. You “sound” like you are totally hip and in with all of the IN people which explains a lot about our relationship. It’s so cool that you are throwing a birthday party for yourself on October 23! You must have lots of friends! Three LIVE bands, CAJUN food, and BYOB! Totally bitchin’. And Thursday, you only have 20 seats left for your super secret dinner in Deep Ellum. Have you done the math? Do you think you can get that many people under the ground in Deep Ellum? It must be so freakin’ dark, dude. Six courses for $66? That dinner is like so effin’ New Testament! And payable in “unmarked, untraceable cash only”? Brilliant.
Keep it up and maybe you’ll get your own restaurant one day. Oh, wait. My spirit is shaking. I’m getting an incoming subliminal message from, wait…oh…I can’t quite make out the voice, I can only hear pigs squealing. Oh, now it’s clear. It’s Steven Doyle LIVE from the State Fair. He says you have a “concept portfolio” for a future restaurant called Twenty-Seven. Far out, it sounds so Satanic! Will you take American Express? Awesome. Keep us posted.
Nancy Nichols43 Comments »
In the October issue of D Magazine, Teresa Gubbins tells us what she thinks about The Commissary.
In a profession loaded with bad boys, chef John Tesar stands out. Mercurial, dismissive, he’s a hyperactive hothead with a self-destructive streak so legendary that his old pal Anthony Bourdain has written about it. Tesar is so good at embodying the tantrum-throwing temperamental-chef stereotype that D Magazine made him the subject of the September cover story, titled “The Most Hated Chef in Dallas.”
But there is the man, and then there is what he puts on the plate. From his early days at a French restaurant called Pierre’s in Westhampton to his stint at RM Seafood in Las Vegas, he has impressed discriminating palates, including the folks who hired him in 2006 to be executive chef at the Rosewood Mansion on Turtle Creek, where he took on the intimidating task of replacing longtime fixture Dean Fearing.
Monday night’s dinner at One Art brought forth some spirited discussion with John Tesar. During the course of the meal, he dropped these little bits of news.
I snuck in to John Tesar’s Hater’s Party last night. My friend Laura and I arrived early and watched them set up. Tesar was running around organizing the seating and the free booze and tacos in the Camanera Tequila truck parked outside the restaurant. By the time we left (7:30PM), there were about 40 people on the patio. I witnessed no hate; only love for John Tesar. Our photographer, Desiree Espada, took pictures.
Jump for the love of John.
Earlier this morning, I received a link to a Seattle Weekly blog post written by former Dallas Observer “critic” Hanna “Sudafed” Raskin and planned to write a rebuttal. Eater “Up at Dawn” Dallas beat me to the punch. However, I would like to throw a few more. Her post– “Professional Food Critics Not Needed in Portland”– is embarrassingly amateur. Read it, I’ll wait.
This quick assessment from a professional food critic who reviewed Dallas restaurants while taking copious amounts of sinus medication? After my ENT doctor read about Raskin’s sinus problems, he called me and said: “She had no business reviewing restaurants. Her palate was dead.” If I were a restaurateur who was reviewed during her reign, I’d be demanding a redo. No wonder she called Dallas a “dining nowhereville.” She wasn’t able to taste anything. She blathers on:
I shouldn’t be surprised that the imagined relationship between rigorous professional criticism and good food doesn’t hold up. I moved here from Dallas, a city that’s covered ruthlessly by established food critics, including the Dallas Morning News‘ Leslie Brenner, D Magazine‘s Nancy Nichols, and Texas Monthly‘s Pat Sharpe. The food there isn’t any better for it.
Hanna, you take one trip to Portland and declare “Portland appears to have entered the post-professional critic era, and the food scene hasn’t suffered.” Oh my. I need a Xanax. Writers in Portland were sadly laid off by print publications. Raskin should be next.21 Comments »
‘Scuse me while I saddle up my high horse. Am I the only woman who is concerned about the sudden surge in Breastaurants. I mean really 35 additional Twin Peaks? A bar opening in downtown called The Spread Eagle? Seriously boys? How would you like to take your daughter into one of the restaurant’s the gals in our office just conceptualized. We call them Peteries.
Hunky Town, Twin Pricks, Tooter’s, Pecker’s Hot Italian Sausage, Tube Steak Junction, Cake Balls to the Walls, Nuts and Butts, Quickies, Long Dong Silver, Tally Whacker’s, Love Mussels, Wee Willie’s, Twig and Berries.
Ladies, the floor is open.53 Comments »