Jump for An Evening with Le Cirque details.

Amuse Bouche

~~~

First Course

Tuna Tartare

curry, fennel and mango sauce

Lobster Salad “Le Cirque”

Soft Poached Egg & Morels

asparagus, chervil

~~~

Second Course

Potato Ravioli

black truffle, prosciutto cotto, sage scented veal jus

Porcini Risotto

vialone nano, porcini daube, parmigiano reggiano

~~~

Entrée

Paupiette of Black Bass

leeks, potatoes, rocca di frassinello sauce

Pan Roasted Chicken

petits pois à la bourgeoise

Filet of Beef

gratin légumes de printemps, sauce bordelaise, bone marrow

Dessert

Crème Brûlée “Le Cirque”

Napoleon

puff pastry, mousseline, and berries

Chocolate Fondant

vanilla ice cream

~~~

Selection of Le Cirque Petits Fours

Wine

Antica, Napa Valley, Chardonnay

~~~

Col Solare, Washington State, Columbia Valley, Cabernet Sauvignon

~~~

Stag’s Leap, Artemis, Napa Valley,

Cabernet Sauvignon

~~~

Nicolas Feuillatte, Brut Rosé, Champagne

The Smooth Operator: French Silk chocolate with pretzel crust

This past weekend may have been rainy and overcast, but a beacon of sunshine poured down upon the Bishop Arts District, resting on a quaint little renovated house painted brightly with hues of violet and blue.  Within these walls rested Dallas’ first “pop-up” pie shop, brought to us by the wonderful women at Emporium Pies, partners and co-owners, Mary Gauntt and Megan Wilkes. Wanting to test the waters a bit and see what kind of response the Dallas diners would have to a dedicated pie shop, they moved into the space at 314 N. Bishop Ave. over the weekend to provide this city with some of the finest pies it will ever see.

Walking inside, the space is small but cozy, with no more than a few chairs, a sales counter, a couple tiny tables with three stands displaying the day’s pie options.  On one rests a French silk chocolate pie with a crunchy pretzel crust, another holds a bourbon pecan pie with shortbread crust, the last displaying a streusel topped banana pie.  I ordered a slice of each, which were then all neatly packaged in small wicker baskets with a wooden fork and tied up with string (these are a few of my favorite things).  The entire presentation is so insanely cute, it makes fluffy baby bunnies look like swamp trolls.  I took a seat on the porch and dug in.

Jump for a whole lotta pie porn…

Most importantly, the pies are incredibly delicious.  I don’t profess to be a pie connoisseur by any means, but I have sat through a few holidays in my time and I’ve been known to demolish a good number of pies.  Pecan pie is a particular favorite of mine, and Emporium’s  version, “The Drunken Nut,” is (and I am not exaggerating) the best I’ve ever eaten.  Mary states that she “wanted to create a pie that was not too sweet, or too runny…or made you feel like you just ingested half a cup of corn syrup.”  (In fact, their version is not made with corn syrup at all.) But it is brilliantly done, sweet with tones of brown sugar and butter, chewy and nutty, the shortbread crust could be savored alone without need of any additional filling.

The French silk pie, “The Smooth Operator,” was inspired by the flavors of a chocolate covered pretzel. It’s smooth and creamy without feeling enormously heavy and rich, nor is it overpoweringly chocolately.  Its sweetness is perfectly complimented by the slightly salty crumble of the pretzel crust.  Again, a work of art.  Lastly, the “Bro’Nana” is made with a cinnamon banana filling topped with a walnut-oat streusel all resting in beautiful shortbread crust. As a long time fan of the banana, it was love at first bite.

The Drunken Nut: Bourbon Pecan/Shortbread Crust

The Bro'Nana: Cinnamon Banana/Walnut-Oat Streusel/Shortbread Crust

Mary states she has dreamt of owning her own bakery ever since she finished high school, and now with the help of her business partner, Megan, it looks like this dream is beginning to take shape.  Hallelujah!  Dallas needs more artisanal bake shops like this from people determined to offer the highest quality product possible. Their aim is take traditional recipes and add their own twist, with a focus on flavor rather than just sugar.  Every ounce of their pies is handmade – the crusts rolled by hand, the fruits all peeled by hand – and they are produced without preservatives, hydrogenated oils, and corn syrups.

As for future plans, they state that things have “slowly been taking form.” They’ve been doing a lot of business out of a commissary kitchen and are working towards a permanent store front.  While Bishop Arts is definitely a possibility, nothing is finalized yet. They plan to keep their menu dynamic and seasonal, with savory pies also a potential for the future. Frankly, I can’t wait to see these girls succeed.  While the age-old adage “easy as pie” may still be applicable to some instances in life, “easy as an Emporium pie” is certainly not going to be a catchphrase floating around Twitter any time soon.  Pies of this caliber require time, a dedication to the art of baking, and a passion for their product that still remains a rare thing in this city. So jump on your Twitter (@EmporiumPies) and keep an eye out for developments from these wonderful “purveyors of fine pie.”

Megan Wilkes (left) and Mary Gauntt (right) serving some very happy customers

A slice of the Bro'Nana

A slice of the Smooth Operator

Go. Eat. Report. You can find them across from Hunkys Hamburgers on Bishop Ave. at 8th St.)

Wanna see some pie porn?

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

• Yes, this is really real.
• Don’t you judge us; we all knew it would end up here someday.
• And yeah, your right we probably did go too far this time.
• Sorry, Mom.

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…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

Changing the mural at Bar 828.

Arti Sharma, D Magazine intern and a grant writer for Promise House  the nonprofit that receives a portion of the proceeds from Bar 828, visited the popular pop-up bar last weekend and files this report.

Feel free to play some theme music.

Driving along the 800 block on the west side Davis Street, you may notice something particularly peculiar about the venue that sits on lot 828.  At first glance, you will see a tattered building that shells what may have been a forgotten afterthought, abandoned in the midst of what perhaps was meant to be an idea. You may not further heed its quaintness, and will write it off as an empty nest.  But you see, inside an oyster, sometimes there is a pearl.  And inside 828, is something just as precious and rare: Bar 828.

Pretty pictures of pretty pop-up bar below.

From the outside looking in.

Pop-up bars do not exist in Texas.  Until about a week ago.  That’s when Bar 828 pried opened its windows and pulled up its garage doors for guests who had serendipitously–or through the grapevine– stumbled upon this modern-day speakeasy that crafts pre-prohibition era cocktails, where a portion of the proceeds are donated to Promise House, a Dallas-based nonprofit.

Michael Martensen, partner of Bar 828 and part-owner of Cedars Social, says pop-up bars are a rarity because the requisite permits are extremely difficult to obtain.  However, about a month ago, when Amy Wallace Cowan and Rob Shearer, who are friends with Mark Miranda and Sean Byrnes, some of the partners who own the 828 building, were pontificating on ways to make use of building that is for sale, Martensen took it to another level.  “He not only wanted to do cocktails, but he wanted real glassware, and he wanted to involve the best bartenders around Dallas,” Wallace Cowan says.  Thus, the pop-up bar at 828 W. Davis Street was born.  It would function as a medium to showcase the space, serve pure-bred potations crafted by talented mixologists, and—what may be the cherry on top of the Old Fashioned— it would raise money for charity.

Promise House Inside, City Street Grille Food Truck Outside.

When it came to choosing a beneficiary, Wallace Cowan picked Promise House– one of the only homeless shelters in North Texas specifically for youth.  It provides a continuum of services including safe shelter, nutritious meals, medical care, psychological care, case-management services, on-site education, life and job skills, and more.  Martensen supported the idea as well as the mission behind Promise House because he believes the most influential time in someone’s life is during the teenage period.  It is when you develop your character and style as a person, Martensen says.

Whether you prefer fruity, savory or something-in-between, no palate is discriminated at Bar 828.  Ten dollars a pop (5 for the nonalcoholic bevs) and with no menu in sight, clients line up at the bar and explain what sorts of drinks they like. Your preferences are meticulously designed into a fresh-ingredient, quality cocktail– hand crafted by famous mixologists like Brian McCullough (ex- Smoke affiliate), who will open Standard Pour sometime in mid-November in Uptown Dallas.  “The pop-up bar was so well-received,” said McCullough, who practically cringed when he uttered the word, Vodka.  “Vodka is a neutral spirit,” McCullough says.  That’s the kind of stuff that makes him believe it’s time for uptown to mature its cocktail repertoire.  So don’t be surprised if you don’t see “three-olive anything” at Standard Pour’s debut.  But you can look forward to enjoying Green Hour with an old-world era drink in your hand, libations from all genres and decades, and barrel-aged concoctions (you will just have to wait and see).

Dressed for the occasion.

Until then, seize your one, last- Lost Weekend opportunity to explore 828 W Davis Street.  There are not many places around here that have that word-of-mouth-atmosphere, with a feel-good-charity vibe, and all of the trappings that capture the spirit of a speakeasy.  You can even come dressed for the occasion, as the closing of Bar 828 will end with a costume party this upcoming Saturday.  Cash only, drink-ticket system.  On-site food trucks around 10PM.

Finished mural.

Outdoor fun.

[Ed Note: This update from Bar 828 just in:

Great news for do-gooding cocktail lovers: A portion of proceeds will benefit local charity, Promise House

October 25, 2011 - Again & Again is thrilled to partner with BAR 828, the hip and charitable “pop-up” cocktail establishment in Oak Cliff, this Thursday, Friday and Saturday. Again & Again will transform the space with vintage furniture, all available for purchase, in an effort to encourage customers to be social in the name of charity.

The BAR 828 makeover will include Mid-century Modern, Hollywood Regency, and Danish Modern pieces, as well as some accessories and lighting. A portion of the proceeds from BAR 828 and Again & Again’s collaboration will go to Promise House, which helps disadvantaged and runaway kids. BAR 828 raised $1000 in its first weekend of operation, evidence of the bar’s huge success.

“Again & Again hopes to give BAR 828 a fun, vintage vibe that will add to the ambiance and take the bar to the next level, while at the same time raising funds to make a difference in the community,” said Again & Again owner, Leslie Pritchard.

BAR 828 is set up in an old warehouse and serves up a variety of cocktails from some of Dallas’ top mixologists. Since the cities’ first “pop-up” bar opened in mid-October, it has become a hot spot for cocktail-enthusiasts, with a menu featuring drinks from bars and restaurants including: the Windmill, Marquee Grill, Cedar Social, Whiskey Cake, The Usual, Sfuzzi, Bolsa, and more. BAR 828 will close its doors this Saturday, October 29.

Tom Spicer.

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.

BYOA

“The theme of the restaurant is based around elements: water, earth, iron and fire. Live music, theatrical lighting, fine wines and four courses of delicious food prepared in an open kitchen will make for a once in a life time experience.”

Live music? Oh, no! That song! I am sure this will be a lovely celebration. The Elements menu is below along with all the details you need to know.

ELEMENT MENU:

Water

Sous Vide Sea Scallops with Butternut Squash-Sage Brown Butter and Texas Muscat Syrup

Joseph Carr Chardonnay, Sonoma Coast 2009

Earth

Mushroom Soufflé, Hydroponic Watercress Salad and Truffle Essence

Buena Vista Pinot Noir, Carneros 2007

Iron

Iron Seared Filet Mignon, Lobster and Crabmeat Dynamite, Yukon Potato Cake

Elements by Artesa Cabernet Sauvignon, Napa/Sonoma 2007

Fire

Flaming Plantains with Latte Da Dairy Goats Milk Caramel Sauce

SEATINGS:       One seating time each night, Friday, October 27 and Saturday October 28, 2011

7:30 p.m.      Seating is limited to 104 people per night

RESERVATIONS:

Reservations are required.  $89 per person

For reservations please call Chamberlain’s Steak & Chop House at 972-934. 2467.

PARKING:         Complimentary valet parking at Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

ART & WINE STROLL:

During the stroll throughout the beautiful park, ticketed guests will sample Chef Chamberlain’s culinary offerings that are perfectly paired with fine wines.  For example:

         Artisan Cheese Fondue with local bakery breads complemented by Copperidge Merlot, California 2009

         Hummus, Herb Goats Cheese and crispy flat bread paired with a Helena Ranch Cabernet Sauvignon, California 2010

         Southwest Seafood Cocktail with Chipotle Cream accompanied by a Canyon Road Sauvignon Blanc, California 2010

         Roasted Pears, Smoked Bacon, Brie Cheese with Balsamic Syrup, Painters Bridge Chardonnay, California 2010

Artists include Addison resident and painter Karen Antos, ceramist Jo Clay, artist Gregg Frnka and others.  Entertainment will be provided by classical guitarist Eddie Healey, Tres Leches, a Latin instrumental Jazz group and the Dallas String Quartet.

WHEN:             October 27 and 28, 2011

7 p.m. – 11 p.m.

WHERE:           Vitruvian Park

3850 Vitruvian Way
Addison, TX 75001-4017

Parking:  Free parking and shuttle at Spring Valley and Marsh.

TICKETS:          To sample the food and wines:  Tickets are $35 in advance and $45 at the door

A portion of sales will benefit Addison’s George H.W. Bush Elementary.

Available at:  http://vitruvianartandwinestroll.eventbrite.com/

There is no charge to simply stroll, enjoy the music and the art.

Bartenders from all over Dallas will participate on a rotating basis. There will also be beer, wine, food trucks, and live music coordinated by JT Donaldson. A Portion of the proceeds will go to the Promise House who has been helping teens in North Texas since 1984. So head out to The OC, home of the secret-keeping restaurateurs, and catch Brian (Sfuzzi, Standard Pour ) McCullough on Thursday.

Jump for other bartenders who’ve already signed up for the party.

A few names of the Local Bartenders Participating:

Dub Davis of Marquee Bar and Grill

Sean Conner of Whiskey Cake

Omar Yeefoon Peoples Last Stand

Kyle Hilla of Bolsa

Brad Hensarling of the Usual Bar Ft Worth

The Entire Crew of the Cedars Social

Get it? Corn dog. Hah!

Here is a preview of some of the hip new t-shirts carnival workers will be wearing when the Texas State Fair opens on Friday. They were designed by the Belmont Icehouse in Deep Ellum. They will be available for purchase.

Pretty self-explanatory.

Fletcher's finest gets a loose mustard Devo do.

Part of the Total Catch.(photo by Jon Alexis.)

Jon Alexis, know on every blog in the United States of America as jonfromtjs, handles the marketing for TJ’s Seafood Market, the successful fish market in Preston Forest. He is a conscientious student of seafood. Recently he learned about Total Catch Market, a project (and blog) run by PJ Stoops and Billy Tellez of Louisiana Foods. Their niche is selling by-catch fish, the innocent fishes caught by fishermen actually fishing for a higher profile fish. JonfromTJs was so moved when he heard about these guys, he jumped in his car and drove to Houston.  He sends a brief story about his experience along with cell phone pictures. I am going to run it below. Grammar police be warned: the copy is unedited only because I am low on time at the moment. Take it away jonfromtjs:

Fact – Global demand for seafood is increasing exponentially.

Fact – To meet this demand, we are overfishing our oceans.

Fact – When targeting a species, fishermen throw back any other species they weren’t intending to catch.

Fact – The majority of these fish die when thrown back into the water.

Conclusion – why are we not better utilizing Gulf BY-CATCH?

PJ Stoops and Billy Tellez came to this conclusion a while ago. Now every weekend in Houston, they set up a pop-up market to sell absurdly-fresh Gulf by catch. By catch is any fish caught by the fisherman besides what species they are intending to catch.

Most of these fish are delicious – some are even considered delicacies in other waters.

I traveled to Houston last weekend to learn more about Gulf by catch and some unique species of fish.

After spending some time with Billy Friday afternoon (PJ has gotten tons of media recognition lately for his seemingly infinite seafood knowledge, but Billy deserves a lot of credit as well), I had dinner at Reef restaurant.  Chef Bryan Caswell is another proponent of using everything the Gulf has to offer. Kinilaw Ceviche with Blue Crab, Orange, Coco-Lime Broth was light and fresh.   Roasted Grouper with Corn Pudding, Salsa Cruda, Grilled Peach had a Southern warmth…Houston meets Charleston.

My favorite dish was Grilled Cobia, Broccolini, Orange Mustard, Jalapeno Relish. Cobia is a farm-raised fish that we don’t see too often in Dallas.  Buttery flavor of Mahi Mahi with the firm texture of Swordfish – you can cube it like you can beef.  If you like Ivory Salmon, you’ll love Cobia.

Saturday morning at 8:30am, I arrived at the Total Catch market and in-the-know Houstonians were already lined up for the 9am start time.

The selection is different every week depending on what the fishermen caught. The catch is posted the Friday prior on their blog. Last week’s catch included mangrove snapper, barrelfish, beardfish, triggerfish, blackfin tuna, rock hind, almaco jack, longtail bass, scorpionfish, and more.

So what does this fish taste like?

Barrelfish is very similar to Grouper and a great fish for any recipe requiring a mild-medium flavored flaky white fish.

Beardfish is extremely rare – PJ and Billy had only seen it a handful of times in their years working the Gulf. Beardfish is a sweet whitefish with a very small flake – it almost tastes like crabmeat as it breaks apart in your mouth.

Triggerfish is sweet and firm. Similar to Pompano. My favorite fish of the catch.

Utilizing these fish is not just a marketing gimmick or a “green” ploy.  Sustainability aside- these are delicious, healthy fish we are throwing back most likely to die!

Houston and Austin are already seeing these fish and others available in their cities. TJ’s will be carrying a selection of Gulf By Catch on the weekends and chefs and restaurateurs around the city have already expressed interest.

The man who loves to be hated. (Photography by Maxine Helfman)

Okay Haters, don’t blame me. I’m playing Phidippides in this decision-making process. The physical September issue of D Magazine will be in the mailboxes of subscribers today and on newsstands tomorrow. Most of the content is now online. Here is a link to a portion of  “The Most Hated Chef in Dallas” story about John Tesar, but if you want to read the full story you have to get your hands on a magazine. (Perhaps you can schedule that doctor’s appointment you’ve put off.)

I hear through the TextVine that chef Tesar is organizing a Hater’s Party next Monday night outside of The Commissary at One Arts Plaza. He promised to send details but so far he texts that he will be giving away free tacos and wine to anyone who shows up with a copy of the September issue of D Magazine. (This is his promotion, not ours.) Latest text: “The Camarena taco truck with a special menu and free tap wine and some beer. It’s official. Monday 7-9PM. Haters Party.”

UPDATE: I was just contacted by a representative from Taco Taco in San Antonio who says the name is trademarked.

“Can you please edit your article. The name Taco Taco is copyrighted and trademarked by the famous restaurant in San Antonio. Permission was not given to whomever opened this store and are not affiliated whatsoever with the one in San Antonio. A lawsuit will be filed Monday for trademark infringement .”

I spoke with owner Eddie Hija. He was unaware of the San Antonio restaurant. “I went to the city and registered my DBA and nothing came up under that name,” Hija said. “They may be registered in San Antonio but I didn’t see it in Dallas.”

Who needs Gordon Ramsay? Carrie Keep is hardly in hell.

We told you chef Carrie Keep was hot. Last night her bosses at Nosh Euro Bistro, Avner and Celeste Samuel, hosted a season-premier watching party for Hell’s Kitchen. Carrie, a line cook at Nosh, is one of the contestants. The restaurant was full of loyal patrons and friends when–POOF- a knob on one of the gas valves fell off and a small fire flared in the open kitchen. Always the problem solver, Celeste Samuel picked up the phone and calmly called the Highland Park Fire Department and moved the guests outside. When the firemen arrived, they were greeted by a glamorous crowd having cocktails in parking lot. With the fire out When the danger was gone, the TV-watching party turned into a photo op. The show? Who knows what happened. The reality of the parking lot was much more fun. Jump for photos taken by Lindsey Miller.

Carrie and one of Highland Park's finest (left); Carrie, chef Jon Stevens, and Celeste "Quick Dial" Samuel (right).

Carrie Keep outside the kitchen.

Fire! Fire! Fire! Avner Samuel looks really concerned!

Last month's Momentum dinner was a whopping success.

UPDATE: As of July 5, this dinner has SOLD OUT.

In early June we reported on the first of Cafe Momentum’s pop-up dinners. This morning, we have the scoop on the next dinner in the series. As we foretold, the guest chef at the next dinner will be none other than Randall Copeland, chef-owner at Restaurant AVA in Rockwall. (Busy guy. Didn’t we just see him last Sunday?)

For those of you too lazy to click the link above, Café Momentum is the nonprofit restaurant concept conceived by Parigi co-owners Janice Provost and Chad Houser. Its mission: to change lives by empowering at-risk youth who are interested in a culinary career.

jump for the location and the menu…

The location: El Centro College Foodservice Dining Room. Tickets are $75 each, and guests are encouraged to bring their own wine. Special guest Richmond Punch (richmondpunch.com ), Juilliard graduate and dynamic violinist, is providing the evening’s entertainment.

Last month’s inaugural dinner sold out. You think this one’s going to be any less popular? Unlikely. Purchase tickets now at Cafe Momentum’s website

MENU

Local Tomato Salad
J.T. Lemley’s tomatoes, Paula’s mozzarella, Texas olive oil, basil

Pan-Seared Sea Scallop
Quinoa tabbouleh, pan-fried okra, piquillo vinaigrette

Roasted Pork Tenderloin
East Texas creamer peas, corn fritter

Grilled Filet of Beef
Smoked poblano potato gratin, Rocky’s Swiss chard, red wine jus

Fried Peach Pie
J.T. Lemley’s peaches, house-made honey lavender ice cream