After much consideration, pizza-maker extraordinaire Jay Jerrier and pizza-eater extraordinaire Evan Grant (that’s me), have come up with four finalists for our Name a Napoli Pizza contest.Tuesday (Feb. 7 or tomorrow to most of you), we will roll out some samples of these fine entries for you to taste and, as always, the full Cane Rosso menu will be available. One of these fine recipes will end up as a special pie on the Cane Rosso menu for the next month and one of these neophyte pizza creators will walk away with a nice little prize package. Maybe we can come up with some other surprises, too. So, if you are free come on down. We’d love your input here and at the restaurant. Here are the finalists. Be there at 7PM.

Sbragia 2007 Home Ranch Chardonnay – From the Sbragia family ranch on the east side of Dry Creek in Sonoma County, that has been a part of the family for several decades, this Chardonnay benefits from the cool temperatures of the vineyard creating a wine filled with bright fruit flavors of crisp pear, Golden Delicious apple and tropical fruit with balanced citrus notes and a clean finish.  A great wine to start a night with.

2009 Heston Chardonnay – From the southern tip of Highway 29 in Napa Valley this is the first Chardonnay produced for Heston Vineyards by acclaimed winemaker Thomas Rivers Brown (best known for his 100 point rating for his Schrader Vineyard Cabernet Sauvignon) who joined Heston in 2009 to focus on the Heston Chardonnay and Cabernet Sauvignon production.  Elegant and concentrated with round flavors of ripe apricot, peach and honey with a creamy, toasty finish with great balance.

Landmark 2009 Overlook Chardonnay - The signature wine from this Sonoma winery, blending 18 Chardonnay vineyards throughout Sonoma County together to create a vibrant Chardonnay filled with Granny Smith apple, lime zest and spice with just a hint of pineapple and mango on the end.

Miner 2007 Wild Yeast Chardonnay – This is my go to wine when I am looking for a full bodied, well rounded and luscious Chardonnay.  Creamy notes with ripe stone fruit, layered with spice and just the right balance of citrus.  A delicious wine with food or on its own, and (to my great delight) on sale at Sigel’s right now through the end of the year.  The normal $44 bottle is on sale for $36.99.

Mer Soleil Silver – I stopped by Caymus Vineyards when I was in Napa to taste through their portfolio and had a chance to try wine that was new to me, the Mer Soleil Silver.  I had had the traditional Mer Soleil many times, filled with lots of honey, butter and baked apple; the Silver was a delightful surprise.  Clean and refined, this unoaked Chardonnay from Santa Lucia Highlands vineyards reminded me of a crisp, mineral driven Chablis with balanced acidity, bright fruit flavors of grapefruit, lemon and Granny Smith apple.

Stag’s Leap Wine Cellars 2009 Karia Chardonnay – From the Greek word meaning graceful, this exceptional Chardonnay embraces its name with refined flavors of baked apple, dried apricot and pear with floral notes of orange blossom and honeysuckle.  A nicely layered wine with good mouth-feel and a lingering finish.

Napa Cellars 2009 Mount Veeder Chardonnay – I was a little surprised to try a Chardonnay from Mount Veeder recently, mainly because Mount Veeder Cabernet fruit is so delicious and sought after that I was surprised Chardonnay would be planted there, however this wine proves it is great land for showcasing the varietal. Aromas of honey, golden apple, and a touch of creme brulee escape from the glass, followed by baked apple, sweet spice and caramel flavors.  A delicious, lush wine.

Terrazas de los Andes 2010 Reserva Chardonnay – I like Argentine Chardonnay, it tends to have good acidity and clean, bright flavors.  This one, from the French Moet & Chandon winery who established Terrazas, is filled with tropical fruit like pineapple, guava and mango with lemon peel and ripe peach on the finish.

Who knew so many good wines were being made in Mexico?  Perhaps Mexico is better known for their tequila production than their wine production, but I have been trying a lot of wine recently from Mexico, and have been enjoying it. Modern-day Mexico was actually the first area to produce wine in North America, with Spaniards bringing vines over from Europe in the 16th Century. Today most of the wine in Mexico is produced in the Baja California area.  One of these wineries, L.A. Cetto, started making wine in Tijuana in the 1920’s, becoming quite popular with Americans during prohibition when wine in the US was hard to find.  Their award-winning wines can now be found throughout the world.  Their 2009 Chardonnay, from the Guadalupe Valley, is filled with crisp apple, orange zest and lemon with touches of vanilla making this a delicious wine to pair with baked white fish or roasted chicken.

Bailey's Prime Plus Execuchef Grant Morgan

Execuchef Grant Morgan and sommelier Jennifer Jaco have settled in to their relatively new jobs at Bailey’s Prime Plus. Earlier this week, Bailey’s held a media dinner at their Park Lane location to showcase their new winter menu and tell us about enhancements to the wine program.

The wine program enhancements are exciting. The number of selections on offer has doubled from 300 to over 600 and Jaco is now building a series of ‘verticals’  (i.e. several vintages of the same wine) to offer depth as well as breadth. These numbers are in the ballpark for receiving a ‘Best of Award of Excellence’ certification from Wine Spectator magazine. There are only 907 restaurants in the world with this designation or better (and only 5 in Dallas) so it confers considerable prestige. The other side of the wine program is the acquisition of some interesting bottles from ‘off the wall’ places. She served us some with the meal (more on that below). The bottom line is that Bailey’s is serious about the quality of their wine program.

Jump for the bounties of winter. (But first a juicy tidbit: Jennifer Jaco is the girlfriend of Michael Ehlert, the chef Ed Bailey lured from DBGB Kitchen & Bar in New York. I spotted Ehlert in the kitchen at Bailey’s where he’s busy testing his menu for the soon-to-open The Chesterfield.) Okay, let’s eat.On the food side, Bailey’s is first and foremost a steakhouse and will not waver from that commitment. However, non steak eaters are by no means second class citizens. Grant Morgan showed how to present non-standard proteins in a fashion to create broad appeal. The positive reaction of our group to the duck breast, for example, is likely typical of how Bailey’s diners will see it.

On to the menu, which we present in 5,000 words (i.e. 5 pictures).

Raw Bar: Shrimp, Oysters, Crab Claws, Clams, Lobster Claws + Three Dressings

The remoulade sauce was especially good. This dish was served with sake, not wine. Masumi Arabashiri, Jumai Ginjo.

Mushroom Ravioli, sage Brown Butter, Chestnut, Aged Sherry Vinegar

Served with 2010 Chapoutier Belleruche Blanc, Côtes du Rhone. Look for southern Rhone whites on wine lists for crisp, earthy whites that go with non-red sauce pasta dishes, poultry and seafood. They are often lower priced than mainstream varieties like Chardonnay.

Scallops: Roasted Apple Purée, Butternut Squash, Black truffle Demi

Served with 2010 K Vintners Viognier, Columbia Valley, WA. Founded by former rock band manager Charles Smith, K Vintners wines have  become a cult phenomenon.

Broiled Venison Chop: Caramelized Turnips, Carrot Purée, Black Pepper Demi

There was a choice of main course. I had the venison and thought it wonderful. The extensive use of root  vegetables at this time of year is very good thing to see. It was served with 2009 Prima, Toro, Spain. A 90% Tempranillo/10% Garnacha in a highly extracted style. Can be drunk now or given a few years to soften.

Pan Roasted Duck Breast: Sweet Potato Gnocchi, Caramelized Onion, Cranberry Reduction

I did not taste this unfortunately. It was paired with 2006 Fontinafredda Barolo, Piedmont, Italy. Welcome in showing a little age but needs more time.

Michael Ehlert is slinking around Bailey's kitchen getting ready for The Chesterfield.

The winter menu is available now at all four Bailey’s Prime Plus restaurants.

Slow Food Dallas and North Haven Gardens. This very cool partnership will present a   series of classes for novices and experienced gardeners. Mark you calendars. Here’s the linky dink.

Urban Acres. Holiday Market 2011. Need creative gift ideas?  Or just want something fun to do with friends and family this weekend? Please join us this Saturday, December 10th for a Holiday Artisan Marketplace at Urban Acres! We’ve invited our favorite local craft and food artisans to share their goods in our fun, community-based setting. Each artist will showcase handcrafted artwork or artisanal foods that we just know our Urban Acres friends will appreciate! Check out the vendors here!

Smoke Camp at Lockhart Smokehouse. Smoke like a pro after “Smoke Camp.”  The pitmasters at Lockhart Smokehouse will share some trade secrets such as: choosing the right meat, dry rub vs. wet rub practices, smoking techniques, proper trimming and carving, plus the art of “Burnt Ends.” Class includes dinner, cold beer, and a t-shirt. “Smoke Camp” will be held Tuesday, January 17 from 6:30-8-30pm.  Cost $75.  Space is limited, so call us to make your reservation early. 214-944-5521.

White Rock Market. The 3^rd Annual Holiday Market takes place on Saturday, December 10 from 9AM to 3PM at Green Spot Market in East Dallas. (702 N. Buckner Blvd. 2140797-4989) Music, local food and handicraft vendors galore. It’s free. Venodors listed below.

Nosh. Black Winter Truffles from Perigord are now at NOSH. Fresh Capelini or Risotto with shaved Black Winter Truffles $25!

Details.Sigel’s-Addison

Saturday, December 10th     (11am-3pm)

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using raw milk, vegetable rennet, and no artificial flavors, preservatives or coloring. The milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses. Every one of the cheeses is made with raw cow’s milk and all the hard cheeses are aged in underground cheese caves for at least two months. Theirsmoked cheeses get their flavor from being smoked over pecan shells in a restored 1860’s smokehouse.

Marc will explain the process that goes into handcrafting these exquisite cheeses as well as discussing using the cheeses in holiday menus. All of the Brazos Valley cheeses will be on sale after the tasting. For more information about this free tasting, or to place an order, please contact Teresa McGee at 972/387-9873 or store05@sigels.com.

White Rock Local Market Third Annual Holiday Market

Dec. 10 9 a.m.-3 p.m. At Green Spot Market in East Dallas

White Rock Local Market presents its third annual Holiday Market Dec. 10 9 a.m. to 3 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. Food and arts and crafts vendors will be available for all your holiday shopping. Fish Fry Bingo, a hillbilly jug band, will perform from noon -2 p.m.  The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. This is the final market of the 2011 Season. The 2012 Season will start in March. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

White Rock Local Market is a non-profit, independent farmers market, a public space offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.  The mission is to strengthen the community by creating a meeting place for residents to buy fresh, local and healthy foods, and quality arts and crafts.  WRLM happens twice a month (from March through December) – the second and fourth Saturday – at The Green Spot Market and Fuels, 702 N. Buckner Blvd. The second Saturday includes all vendors – food and crafts.  The fourth Saturday is just for farmers, growers and artisan foods. See http://www.whiterocklocalmarket.com for more information.

Farmers and Other Food Vendors for Dec. 10

Brennan Vineyards Sophisticated Wines with Texas Roots

Bon Aire Community Gardens
Uncertified organic produce, herbs and flowers

Chef Milton
Chili-honey roasted nuts

Eagle Mountain Farmhouse Cheese
Gouda and trappist style cheese

Empire Baking Company Artisan breads

Finley Farms
Seasonal produce

Good Earth Organics
Certified Organic produce

Grapevine Grains Fresh made granola, fresh rolled oats, swiss style muesli, and stone ground flours

Homestead Land and Cattle Company Grass fed beef, chicken and lamb

In a Pickle Handmade pickles

J&S Produce
Seasonal produce and mushrooms

JuHa Ranch Grassfed beef, lamb, pork, chicken and eggs

Kitchen Pride Mushrooms Portobello, oyster, shitake mushrooms

Lucido Pasta and Preserves
Handmade pasta and preserves

Magnolia Seafood
Gulfcoast seafood

Rosy Ridge Farm
Baked goods

Sachse Heritage Farms
Seasonal produce

South Texas Beef Jerky
Beef Jerky

Stephanie’s Premium Bakery Decorated cookies

Texas Honey Bee Guild
Zip Code Honey®

Texas Olive Ranch Olive oils from Texas grown olives

Texas Worm Ranch Worms, worm casting, compost tea

The Tamale Company Lard-free tamales

Village Baking Company Artisan breads and pastries

Wackym’s Kitchen Freshly baked cookies

Artists & Other Non-Food Vendors for Dec. 10

Abundantly Aromatic Handmade soaps and candles

Allie Kat Designs Jewelry and hair accessories

Aliona K Jewelry Metal glass and mixed media jewelry

Arrow Sarah Wooden box purses and jewelry

Bailey Bear and Company
Handmade baby burb clothes

Bella Rose Jewelry
Silver, copper and bronze jewelry

Bound Essential Oils
Body products made with essential oils

Capricho’s Studio Jewelry

Chickeeboom Handcrafted silver jewelry

Dowdy Studios T-shirt wagon

D.P.C.
Handmade women’s clothing

F is for Frank
Cast pewter jewelry and accessories

Freckled Chicken Handmade girl’s skirts, pillows and backpacks

Gotta Have-Its!
Hand knitted baby and adult hats

Handwoven by Tauntie
Hand knitted baby and adult hats

The Green Piano Handmade pillows and home accessories

Groovi Babi
Tie-dye potato-stamped onesies

David Anthony Harman
Photographs

Patti Haskins Handmade stuffed animals

Hip Hazel Hoops Hula Hoops

Kuchera Designs Custom furniture

La Alicia Recycled paper products

Metah Designs
Jewelry

Neke Designs Jewelry

Thomas O’Kelley
Adirondack chairs and furniture

Old Bike Guys
Vintage bicycles

One Fish Two Fish Vases and ceramics

Pig Dog Glass
Fused Glass Jewelry

Purple Ranch Lavender Farm Lavender body products, candles and tea bags

Red Ranger Ray Guns Recycled ray guns

Regal Cottage Eco-friendly toys and gifts

Shed Print Studio Original prints on recycled paper and fabric

Shirt Girls T-shirts, onesies and totebags

Sophy Sam Photographs

St. Barnibus Episcopal Church
Jewelry

Sunstone
Jewelry

Toomasooba T-shirts and prints

Trained Eye Studios Wood and metal furniture

Two Clay Hands Ceramics

Vintage Dreamz Accessories made from vintage jewelry

Vintage Loving Mama
Aprons and handcrafted items

Virtuous Designs
Handmade aprons and sock monkeys

Waggin’ Tail Treats Homemade dog treats

Wipe-n-Wear
Handmade aprons and accessories

Yum Scents Handmade soaps and body products

The GDRA needs judges! So, if you are a chef, a sous chef, a kitchen worker, a recipe developer, a kitchen manager, or an expert in your restaurant, contact Contact Tracey Evers, tevers@gdra.org or our assistant director Candice Sullinger , csullinger@gdra.org.

More details below.

As part of this program, the GDRA awarded over $80,000 in scholarships to students headed to culinary or hospitality management programs after high school.  We also help them secure jobs during high school and after graduation.

What:    GDRA Regional TX ProStart Competition

When:   Tuesday, February 7, 2012

8:00 a.m. – 6:00 p.m.

Where:  Arlington Convention Center, 1200 Ballpark Way, Arlington, TX

What:    30 different teams of high school students competing in culinary and management competitions.  The top 3 winners go on to State Competition, and the State winner go on to Nationals in Baltimore, MD.

How to help:  We need judges for the culinary portion of the competition!!  We have 22 culinary teams competing, which requires judges for product check-in, menu and recipe costing, sanitation, organization, and of course, taste.  It’s a long day, but incredibly rewarding.  These kids blow your socks off!!

**Judges would need to be available all day on the 7th, and for half a day on January 9 for training and orientation.**