NEW PRIORITIES FOR BEATEN-UP CONSUMERS: “Too many restaurant and hotel execs are grappling with pre-recession consumer issues, while people today are expressing entirely new – and more complex — sets of concerns.” Yes, according to these guys, we (consumers) are “personal, emotional and ethical.” That throws me out of the equation, but for you this is very important. Are you familiar with your “hot buttons?” (Beat, beat.) “Hot buttons include: economic survival, reassurance, intimacy & friendship, feeding my knowledge, feeding my emotions, artisan, hand-made, neighborhood, local, authentic, real.” Cold, hard bitches need not apply to 2010. Look for this: “hotels and restaurants should be luring these hunkered down consumers from their psychological storm cellars (Cymbalta?) by replicating the “campfire experience” – building emotional ties and connecting to communities. OH GOODY, more S’MORES!

PUTTING FOCUS ON THE LEFT SIDE OF THE MENU: Have you ever read about the psychology of menu writing? I’ll bet you didn’t know that the left side of the menu is reserved for “emotional resonance.” In case you don’t watch In Treatment, that translates into creative snacky things, small plates, food sized for one, two, or for a crowd. Sharing is the key because we need comfort and safety for intimacy and friendship. (Hmm, I usually feel safer when I get the whole cake.)

Jump for more joy!

UPSCALING THE DOWNSCALE: (Clever title, eh? I even remember the PBS series.) Anywhoo, next year look for gourmet hamburgers (groan) smothered with fancy cheese (they suggest Manchego) and fancy hot dogs (yes!) served with goat cheese (no) and guacamole (what are these guys smoking?). I’m sorry I just lost respect for this report. “French fries revved up with parmesan cheese and truffle oil”—puhleeze make truffle oil disappear into the tanks of delivery trucks.

FRESH = LOCAL = HAND-MADE = SAFER = BETTER: Do you have “organic” and “natural” fatigue? Your medicine will be exciting “new” comforting words like “fresh” and “local” and “hand-made.” Feel better? The report goes even closer to the ledge: “That’s why farmers markets are catching on everywhere even though food there (sic) costs more than at chain retailers: People are looking for edibles they can trust.” (Yea, my ex-husband is finally out of style.) Be bold—“house-made, locally-made bread, artisan cured salami, chef-pickled vegetables, locally- butchered beef, honey from nearby hives, food purchased from regional farms” will be strong. Vegetable gardens and beehives on roofs! Vegetable gardens at the White House! Rejoice!

FRIED CHICKEN IS THE NEW PORK BELLY: Over it. I am not paying Thomas Keller a zillion dollars for fried chicken.

PUTTING IN “GOOD” ADDITIVES INSTEAD OF TAKING OUT NASTY ONES: This should be a law not a trend.

THEY LAUGHED WHEN WE SAID “TONGUE”: Yes, they did and in Dallas, they will continue to do so. However, in case you travel, eat on Jefferson Avenue or at Charlie Palmer’s,  look for pig’s ears, pork cheeks (yummers), gizzards, tripe, and “other innards” to be chic. They should have titled this entry, “Poor People’s Food is the New Sorta Rich People’s Food.”

LOSING CONTROL OVER LANGUAGE: Talk about burying a lead—look out folks, YOU are in control. Bloggers, Twitters, Facebookers, Yelpers, and Texters are replacing food journalists. OH. MY. GAWD. PR people are also headed to the endangered species list.

SWEET TO BITTER TO TART: Did you know that “a decade or so back, American palates (and food journalism) made a profound shift from sweet to bitter?” (My guess is that drug pusher Howard Schultz did.) That is why you can’t get enough strong coffee, dark chocolate, broccoli rabe, or Brussels sprouts. Don’t worry, the report notes that we are getting older and we all need more “zing” so we will be rebalancing our sour-salty-sweet tastes. Zing is in. Do not forget that. Very 2010.

MENU CHURN: “A crummy economy and declining consumer traffic forces restaurants to poach each other customers by stealing competitors’ top menu items.” WHAT? No, this can’t be. First, I want a job where I can get paid a bazillion dollars for actually getting “crummy” printed in an expensive report. Second, I can’t believe that any self-respecting restaurateur would actually steal from his competition. I guess I can comfort myself in the knowledge that the report predicts: “Cupcakes are popping up in so many places that this trend is sure to self-destruct.” Get Sprinkles on the line, I feel like celebrating!

MEET YOU AT THE SUPERMARKET: Seriously? This is soo 1999. “The frequency of meals eaten away from home was sliding even before the global economic collapse – in large part because fewer women are working…” I can’t even go there, I’m late for my appointment at Jenny Craig.

CATERING TO KIDS: “It’s no accident that kids’ menus are popping up on chain restaurants: The recession did it.” WTF? Once again, I want the job of writing this report next year. Oh, here’s some big news: “Chains such as P.F. Chang and Cheesecake Factory added children’s menus this past summer, with Chipotle Grill following suit.” Shocker.

Here is your homework. Buzzwords for 2010.
Authentic Neapolitan pizza. Lamb riblets. Too many food trucks, not enough curb space. Latino street food. Farmed trout creeps up on farmed salmon (potential movie). Curry- and Indian-spiced fried chicken. Vietnamese sandwiches (bahn mi). Gelati. Global comfort food (HUH?). Artisan hot dogs. Made-to-order ice cream. Chefs turned butchers (Brad Pitt to play Nick Badovinus.). Casual comfort. Touch-screen kiosks and home delivery in fast food outlets. Latino street food. Wood oven cooking. More energy drinks and adulterated waters (interesting choice of words). Mood food.(Excuse me? Mood food? Somebody help me here.) Backyard and rooftop bee hives. Stevia. Kimchee. Urban farms. Griddled burgers. Free food. House-made everything, especially in sandwiches.

Blatant ommission: Frozen yogurt.

Cibus. Interactive Cocktail Class on Thursday, October 22, 2009 (6:30-7:30pm). Join Mixologist Marina Catania to “shake the martinis”at Cibus Café in Northpark Passed Appetizers. $20 per person. 214-692-0001.

Aurora. “Truffles.” October Cooking Class on Saturday, October 24th at 10:00 am
4-course lunch with wine pairings for $125 per person. 214-528-9400.

Celebration Restaurant. Dinner with Dialogue Series. The first dinner is October 5th. The subject is “Sustainability-The ability to meet our present needs without compromising the ability of future generations to meet theirs. The Bruntland Commission.” Check the rest of the calendar here. Dinner 6-7 p.m.; Speakers 7-7:30; dialogue 7:30-? Reservations: 214-351-5681 or edlowe@celebrationrestaurant.com.

RA SUSHI.  A sake and sushi social on Monday, October 12. Learn sushi rolling and sake paring basics while you treat yourself to a selection of RA’s fresh sushi, appetizers and fine sakes. For $30, guests will enjoy a sushi rolling lesson and four courses paired with sake.  Space is limited, and reservations are required. 469-467-7400 to make a reservation.

French American Chamber of Commerce and Goody Goody Wine & Spirits.  Beaujolais Wine Festival Kick-off Party on Thursday, October 22, 2009. (Registration & Networking Reception – 5:30 p.m. Wine Tasting – 6:15 p.m.) The wine tasting will include (4) Crus du Beaujolais and (4) Bordeaux wines and hors d’oeuvres
Crus du Beaujolais Selection:
Domaine Bernard Santé, Juliénas 2007, Domaine Bernard Santé, Moulin à Vent 2006, Domaine Christian Bernard, Fleurie 2007, Domaine de la Roche St. Martin, Brouilly 2007

Bordeaux Selection:
Château Palihas, Bordeaux 2005, Château Larrivaux, Haut-Médoc 2005, Vieux Château Palon, St. Emilion 2005, Château les Graves de Julien, Bordeaux 2005

Milestone Culinary Arts Center. 4531 McKinney Avenue. 214-526-3942.

Back to business:

Maquire’s. Has a new “Chef’s Seasonal Tasting Menu.” Three courses for $30; four courses for $37. Upgrade to wine pairing is $40 or $49. Details below. 972.818.0068

TJ’s Seafood. They don’t want you to get bored with seafood so they have new recipes, ideas, and sauces and marinades.  Fish Taco Sauce – so many of you have come in making fish tacos we decided to get a great fish taco sauce.  Fish Tacos are a fun (and kid friendly) way to get the family eating healthy fish. Tilapia is great and cost effective. Honey & Jalapeno Grill Glaze – perfect on salmon, swordfish, sea bass or anything else on the grill. If you can’t stand the heat, get away from the grill….this one is a little spicy! Japanese-Style House Marinade – if you like the Citrus Wasabi & Honey Ginger House Marinades, you’ll love this one. Lots of soy, sesame oil, ginger and cilantro.  Justs marinate shrimp, scallops and tuna for 20-30 min before grill or saute.

Cibus Ristorante. Has Bocce in the Park brought to you by NorthPark Center and The Italian Club of Dallas. Sunday, September 27th from noon to 4pm in CenterPark at NorthPark. Join us for a fun-filled afternoon for the entire family. Learn to play Bocce Ball if you never have or join the pros from the Italian Club for a lively game. Cibus will be grilling in the garden as well as offering selections from their regular menu plus refreshing cocktails and specialty coffee drinks. 214-692-0001.

Rathbun’s Blue Plate Kitchen. Will host first beer dinner with Rahr & Sons Brewery.
Rathbun’s Blue Plate Kitchen will debut its first ever beer dinner hosted by world-renowned Rahr & Sons Brewery, Fort Worth’s German award-winning brewery. Melissa “Mel” Simmons, Rahr & Sons Brewery Representative, will introduce their most famous beers accompanied with Rathbun’s extraordinary plates. For the first time at Rathbun’s Blue Plate Kitchen, guests will experience their very own “Oktoberfest” tradition in their seats. The dinner menu and beer pairings detailed below. Wednesday, September 30, 2009.

The 500, Inc.’s WineFest 2009. The 500, Inc. announces the spectacular 7th Annual WineFest featuring an exciting selection of wine and delicious cuisine from over 20 of the area’s top eateries, a large silent auction, live music and the pleasurable company of friends and family in the hundreds. WineFest 2009 will be held on Saturday, October 24 from 6:30pm – 10pm at the Cavanaugh Flight Museum in Addison.  Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com.  Tickets at the door cost $40.  Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has donated over $12 million to more than 35 local arts organizations over the past 40 years.  For more information about The 500, Inc., call 214.565.0200 or visit www.the500inc.org. Details below. Maquire’s
Select 3 of the following courses for $30
with wine tasting for $40*
OR
Select 4 of the following courses for $37
with wine tasting for $49*
Oyster Nachos
Lightly battered and fried Texas Gulf Oysters,
wonton chips, pico de gallo, drizzled with bleu cheese & spicy buffalo sauce
*Hook & Ladder Gewurztraminer, Russian River Valley
2007
Tomato & Cucumber Salad
Yellow & red Texas tomatoes, crisp cucumber, organic oregano & shallot
vinaigrette over a slice of grilled seven grain toast
*McPherson Viognier, Lubbock Texas 2008
Fennel Crusted Halibut
Lightly crusted Alaskan Halibut, organic baby arugula,
warm basil vinaigrette, roasted purple potato
*Jacob’s Creek Reserve Shiraz, S. Australia 2005
Pecan Pie
Texas pecans, flaky pie crust and whipped cream
*Lustau ‘Solera Reserva’ Cream Sherry
PLEASE, NO SUBSTITUTIONS
17552 North Dallas Parkway • Dallas, Texas 75287 • 972.818.0068

Rathbun’s Blue Plate Kitchen.

Margarita Shrimp, Pico de Gallo Cocktail Sauce, Gramma Minnie’s Fried Chicken, Maple-Black Pepper Gravy
Rahr Blonde Lager
•         Cedar Smoked Salmon, Turnip Puree, Ginger-Date Chutney
Rahr Buffalo Butt
•         Grilled Kirsch’s Bratwurst, Alsatian Red Chocroute, Roasted Onions and Peppers
Rahr Oktoberfest
•         Cumin-Espresso Crusted Buffalo Loin, Sweet Potato-Queso Anejo Sope, Guajillo Mole
Rahr Ugly Pug
•         Cranberry-Thai Basil Tart, Pink Peppercorn Ice Cream, Clementine Syrup
Rahr Stormcloud

Who: Celebrity Chef Kent Rathbun, has created critically acclaimed and award-winning restaurants, Abacus and Jasper’s, which have made food critics turn heads. Rathbun’s newest Dallas creation, Rathbun’s Blue Plate Kitchen, pays homage to classic American dishes that capture local and regional’s finest ingredients. Upon entering, guests adorn the dimly lit and sleek interior, graced with wooden, sandstone touches and offering modern, metal hints to the ultimate dining experience. A Dallas favorite and must-see for anyone visiting Dallas, Rathbun’s Blue Plate Kitchen is what everyone needs: Southern comfort food cuisine at its finest.

Winning “Best in Class” at the 2009 United States Beer Tasting Championship and other numerous championship medals, Rahr and Sons Brewery of Fort Worth is a family-owned company loyal to their roots. In the year 1847, Fritz Rahr’s great, great grandfather Wilhelm “William” Rahr and his young bride “Natalie” left behind hometown, Rhineland, Germany and came to America. Within the year, on the banks of Wisconsin’s Manitowoc River and Lake Michigan, William Rahr had established himself the Eagle “Rahr” Brewery and Malt House. The brewery and malting facility produced fine German lagers and rich roasted malts. Upon William’s death, his three sons changed the name of the brewery and malt house to the William Rahr and Sons Company and expanded their malting capabilities to help supply the entire surrounding brewing industry’s needs for malted barley. More than a century later, in 2004, his great-great grandson and namesake, Frederick William “Fritz” Rahr, Jr., and partners followed suit, building the current brewery on South Main Street in Fort Worth.

When:              Wednesday, September 30, 2009
6:30 p.m.

Cost:                $50 per guest plus tax and 20% gratuity

Reservations:   Reservations are required. Contact Julie Baker at (972) 265-7944

Where:             Rathbun’s Blue Plate Kitchen
6130 Luther Ln.
Dallas, TX 75225
www.kentrathbun.com

500, Inc.
WHAT: The 500, Inc.’s WineFest 2009 with food sampling from the area’s finest restaurants paired with an exciting selection of wine from Texas wineries and other outstanding  vintners from across the country .  The event will also feature a phenomenal silent auction of merchandise and services, live music and the chance to win a flight in the Cavanaugh Flight Museum’s “Warbird” Aircraft.

WHEN:                  Saturday, October 24, 2009:  6:30pm – 10pm

WHERE:               Cavanaugh Flight Museum, 4572 Claire Chennault, Addison, TX  75001

RESTAURANTS:

Al Amir Restaurant & Club
Blue Mesa Grill
Cold Stone Creamery
Dunn Bros. Coffee
Ferrari’s Italian Villa
Fish City Grill
Greenz – Addison
Hibashi Teppan Grill & Sushi Bar
La Madeleine
Los Cucos Mexican Café
The Melting Pot
Mercy Wine Bar
Paradise Bakery
R&D Kitchen
Ruth’s Chris Steak House
Sweet Tomatoes
Tre Amici Prime Steak House and Seafood
Truluck’s Seafood, Steak and Crab House
Uncle Julio’s

TICKETS:             Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com.  Tickets at the door cost $40. Attendees must be 21+ to attend. Free parking is available; valet parking will be offered at a nominal cost.

PURPOSE:           Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has supported over 35 local arts organizations over the past 40 years. The 500 Inc. creates awareness and raises funds for the Cultural Arts of Dallas. The event is planned and produced entirely by volunteers.

A DECADE OF DINING

10th ANNIVERSARY of STEPHAN PYLES CELEBRITY CHEF DINNER
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship

DALLAS, TX (September 22, 2009) – The Wine & Food Foundation of Texas is thrilled to announce a milestone in Texas’ culinary history with the 10th anniversary of the Stephan Pyles Celebrity Chef Dinner benefiting the Stephan Pyles Culinary Scholarship to take place Sunday, November 8, 2009 at Chef Pyles’ flagship restaurant, Stephan Pyles.  The event is presented in part by longtime sponsors Central Market and Texas Monthly.
Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships.  The scholarship winner will prepare a special appetizer course served during the reception.  The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items.  Each course will be prepared by a different chef including:
•      2009 Stephan Pyles Culinary Scholarship winner Thomas (Coner) Sargeant from the Texas Culinary Academy in Austin currently working at the Joule Hotel, Dallas
•      Executive Chef Vijay Sadhu of Samar by Stephan Pyles, Dallas
•      Chef/Owner Jason Dady of The Lodge Restaurant of Castle Hills, San Antonio
•      Chef/Owner Tracy Miller of Local, Dallas
•      Chef/Owner Stephan Pyles and Executive Chef Matt McCallister of Stephan Pyles, Dallas
•      Chef/Owner Zach Townsend from Pure Chocolate Desserts by Zach, Dallas

A reception kicks off the evening at 6 p.m. with dinner at 7 p.m.  Seating is limited and reservations are required.  The price is $125.00 per person (tax and gratuity included).  Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.

The Stephan Pyles scholarship is based upon an Iron-Chef style cook-off each spring, which challenges students to create a three-course menu utilizing a predetermined list of Texas ingredients.  The event is named for Texas legend Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award.  The competition is Chaired by Paris Cordon-Bleu trained Chef and Foundation member, Quincy Adams Erickson of Fête Accompli in Austin.  Applications for the 2010 competition will be available by the end of October to currently enrolled culinary students on the Foundation website, www.winefoodfoundation.org.  The 2010 competition will be rotated to Austin at the Texas Culinary Academy in March.

The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts.  Chef Pyles is a long-time Foundation champion and Advisory member.  “We are proud to have accomplished ten years of scholarships for Texas’ student chefs.  Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles.  “This year we want to celebrate the hard work of everyone involved and make this dinner a show-stopper.”

About the Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is public charity founded in 1997 to support education and excellence in the culinary and viticulture arts. A membership organization, the Foundation provides scholarship and grants to innovative education projects in food and wine.  To date, the Foundation has given over $1 million to support public television, scholarships and grant projects throughout the state.

About Stephan Pyles and Samar by Stephan Pyles
Chef Stephan Pyles, named Esquire Magazine’s “2006 Chef of the Year”, is a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine.  He was the first chef in the Southwest to win a James Beard Award.  Chef Pyles is also a cuisine consultant for American Airlines and the Dallas Museum of Art.
In November 2005, Chef Pyles opened the first restaurant to bear his name.  Stephan Pyles, named “Texas’ Best New Restaurant of 2006” by Texas Monthly, is located just steps away from the Dallas Arts District.  The menu features New Millennium Southwestern Cuisine.  The focal points of the restaurant include the display kitchen, three distinct dining areas along with a tapas and ceviche bar, communal table, wine room as well as an al fresco terrace dining area.  Stephan Pyles (www.stephanpyles.com) is open for lunch (Monday through Friday) and dinner (Monday through Saturday).  Located at 1807 Ross Avenue at St. Paul Street, reservations can be made by calling 214.580.7000.
In September 2009, Chef Pyles will open a new restaurant in the Dallas Arts District named Samar by Stephan Pyles (www.samarrestaurant.com), serving international small plates inspired by Indian, Spanish and eastern Mediterranean cuisines.  Samar translates as a late night conversation spoken softly between two lovers.  The space features several seating areas including a private tent room, counter seating in the open kitchen and outdoor-tented terrace with hookah lounge.  Located at 2100 Ross Avenue, Suite 100, for information please call 214.992.9922.

SPECIAL MENU CELEBRATES LAVENDOU’S 13TH ANNIVERSARY

DALLAS (September 21, 2009) – Lavendou Bistro Provençal celebrates its 13th anniversary with a special three course Anniversary Menu created by owner Pascal Cayet and Executive Chef François Soyez. The meal includes a glass of champagne.

To begin, guests chose from Vichyssoise (Traditional Cold Leeks and Potatoes Soup); Salade du Periguord (Mixed Green Salad with Duck Confit and Mushroom); or Ceviche de Fruits de Mers (Mixed Seafood marinated in Lime Juice).

Main course dishes feature the flavors of Provence with a choice between Filet de Sole aux Ecrevisses (Filet of Sole with Crawfish Sauce), served with Rice Pilaf; Poussin Grillé Sauce Diable (Grilled Chicken Hen with Mustard and Bread Crumbs), served with Grilled Tomato, Mushroom and French Fries; or Plat de Côtes Braisé aux Petits Legumes (Braised Prime Beef Short Ribs in Wine Sauce), served with Root Vegetables.

For dessert, guests choose from three of Chef Soyez specialties: Crème Caramel (French Caramel Custard); Terrine au Chocolat (Chocolate Terrine with Grand Marnier Sauce) or Feuillantine aux Fruits Rouges (Mixed Berries served in a Pastry Shell with Chantilly Cream).

Price per guest for the Anniversary Menu is $38.95 including one glass of champagne. Reservations are recommended and may be made by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through the web site, www.Lavendou.com. Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252).

ABOUT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal’s menu is presented with gracious service and served in a setting of warm and charming French countryside décor. Lavendou’s recipes feature classic French and Provençal dishes prepared with the freshest ingredients under the guidance of owner Pascal Cayet and his culinary team, and complemented with an extensive list of French and California wines. In addition to lunch and dinner, Lavendou also serves French High Tea by reservation and offers French cooking classes each season.

Lavendou has a special event dining space accommodating up to 50 guests. Choose from a selection of banquet menus or work with the maître d’ to create a special menu. Catering and take out menus are also available.

Lavendou is open six days a week; Monday through Saturday for lunch, French High Tea and dinner. Lunch is served Monday through Saturday from 11:30 a.m. to 2:30 p.m. French High Tea is served Monday through Saturday from 2 p.m. to 4:30 p.m. (reservations required). Dinner is served Monday through Saturday from 5:30 p.m. to 10:30 p.m.

Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252). Reservations are required for French High Tea and recommended for lunch and dinner. Make reservations by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through our web site, www.Lavendou.com.

Japanese Steak and Seafood
Cooking Demonstration and Wine Dinner

Friday October 2, 2009
6:30 pm

Menu

Mango, Crabmeat and Avocado Roll
TY KU Citrus Sake-Tini
TY KU Soju, TY KU Citrus Liqueur and TY KU Sake – Shaken and Chilled to Perfection
~~~~~~~
Japanese Shrimp, Mushroom and Miso Soup
Dry Creek Fume Blanc, Sonoma County
~~~~~~~
Japanese Style Beef Short Ribs Tempura
Dry Creek “Heritage” Zinfandel, Sonoma County
~~~~~~~
Banana Macadamia Rum Flambe
Takara Premium Plum Wine

$69.95 per person plus tax and 21% gratuity

Chamberlain’s Fish Market Grill
4525 Belt Line Rd. ~ Addison, TX  75001
Reservations Required ~ 972-503-3474

Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch

DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!

GOOD DOG!…

With two dining areas, a bar and rustic casual patio complete with live music, Smoke will lend itself to both the foodie and come‐as‐you‐are crowd. With the food as the focus, set against the Belmont’s retro charm, Smoke is Dallas’ newest old fashioned eatery.
Sending Smoke Signals
Chef Byres went straight to the source to ensure his vision for an authentic
barbeque joint. Trekking across the Deep South, Byres visited smokehouses and barbeque pits in North Carolina, Tennessee and Mississippi. The prevailing secret to each outlet’s success lay in a religious focus on classic Southern techniques, simple ingredients and a heady cloud of wood‐fired smoke. The cuisine is simple, rich in flavor and tradition.
Burn Baby Burn
Aside from the stovetop, there’s no gas or lighter fluid here: Smoke’s fires
blaze with seasoned woods and charcoal. A blend of aged hickory, oak, mesquite and pecan wood is used to impart the requisite flavors. Only matches and kindling are used to start Smoke’s fires, the same way southerners have fired up for years.
The restaurant employs three types of smoke for cooking and curing menu
items: a cold smokehouse, barbeque pit and hardwood grill.
The Cold Smokehouse pipes in smoke from a 1905 Franklin cast‐iron stove.
Bacon, ham and sausage are cured and hung on hooks to smoke for half a day or longer. Southern hams are slathered in a glaze of blackstrap molasses and spices, sliced thick and served on Smoke’s breakfast menu along with thick‐cut smoked bacon. The cold smokehouse will also yield Smoke’s Cajun Andouille pork sausage, freshly ground, seasoned and cased in all‐natural casings on‐site before a lengthy sit in the smokehouse. Smoked beef sausage, Texas‐style hot links and cured and smoked salmon will also be available.
Smoke’s Barbeque Pit will be slow, smoky cooking at its best. A cowboystyle
brisket is made both sweet and savory with a dry rub of chilies, brown sugar
and roasted ground coffee. Pork ribs are rubbed with paprika, chili and cumin and mopped with a brown sugar glaze. Smoked chickens are brushed with tomatillos and dried chilies and turkeys are brined before a smoky turn in the pit. Smoke’s Beer Can Chicken is a tomatillo‐ and chili‐seasoned bird stuffed with a can of Lone Star beer, the pit’s heat pulling the suds into the meat for moist, tender and flavorful eating. Barbeque purists will relish Smoke’s whole hog barbeque, an entire pig slowly pit‐roasted, the meat then pulled and chopped for classic Carolina‐style barbeque.
The last form of smoke, the Hardwood Grill, uses mesquite and oak wood to
cook and flavor fish, burgers, steaks and vegetables.
All meat and poultry are hormone‐free, bypassing the additive‐heavy
products sourced from agriculture feed lots. Smoke is committed to doing
traditional food in a regional environment and will try its best to provide local meats and produce, relying on community farms, farmers markets and Smoke’s own, on‐site organic garden. The quarter‐acre raised‐bed organic garden sits behind the restaurant on the Belmont grounds, yielding seasonal greens and vegetables year‐round.
Good Eats
Serving breakfast, lunch and dinner, patrons may order from a menu divided into four sections: At the Bar, for appetizers and small plates; From the Garden, for salads and vegetables; On the Stove serves hot sides and entrees; and On the Grill,for Smoke’s hearty selection of barbeque and hardwood‐fired meat, poultry, seafood and vegetables. The menu will also offer several vegetarian options. All menu items are priced $25 and lower.
Diners itching to get down to barbeque business can order it old school with
Smoke’s family‐style BBQ scantron menu – No. 2 pencils included. The scantron lets diners select their meat portion size – sandwich, . lb, . lb., 1 lb. – and sides, all by marking a, b, c, d and fill‐in‐the‐blanks. Akin to a sushi menu, Smoke’s scantron lets hungry patrons bypass the regular menu for quicker access to a hearty meal. Once orders are placed, patrons can enjoy Smoke’s breadbasket, fresh‐from the‐oven cornbread served with Kentucky sorghum molasses butter and homemade sweet and sour jalapeno jelly.
Diners may select from a plethora of sides to accompany their meat entrees,
each made from scratch and inspired by southern appetites. Options include Blue Cheese Cole Slaw, BBQ Pinto Beans, Really Good Potato Salad, and a variety of homemade pickled vegetables: green beans, carrots, jalapenos, cabbage and bread and butter pickles.
Smoky Air
Step into Smoke and take a trip to a sleepy southern afternoon. Smoke’s
interior incorporates tweaks of old nostalgia and modern inspirations from Marfa, Texas and Donald Judd. The restaurant is a mix of both old and new, a throwback to simpler living paired with modern touches.
Designer Mike Thompson prescribed a warm, easy‐going look for Smoke,
imbibing guests with a come‐as‐you‐are, welcoming allure. A large window outside Smoke’s entrance allows guests a sneak peek into the kitchen, including a view of the pit and grill. Large plantation shutters adorn the front windows, softening the Texas sunlight.
From the front door, guests may go to the bar, the main dining room, a
smaller, more casual dining area or the outdoor patio and bar. Reclaimed red oak hardwood floors intersect knotty pine paneled walls, salvaged from a 130‐year‐old barn in Midlothian, Texas. During Smoke’s renovation, workers uncovered a brick closet, which has been opened, refitted and left exposed as a server station. A vintage deli case displays daily desserts, homemade pies and a rotating selection of take‐away items.
The main dining room features distressed leather banquettes and tables,
walls are adorned with a mix of Judd‐inspired works and turn of the century studio portrait photography. Khaki tablecloths offset Smoke’s table settings: a vintage mix of diner flatware, including pink floral and blue barbwire patterns.
The large, three‐sided bar is backed by a seven‐foot walnut apothecary case
from the early 1900s. The bar’s modern cement front is inset with nine portholestyle lights; the bar top is cast stone for a smooth, cool finish.
The wine list also reflects Smoke’s commitment to sustainable and
affordable, with bottles priced from $25 to $55. The cocktail menu will offer
signature culinary libations, blending spirits with seasonal fruits, herbs and freshly squeezed juices.
Adjacent to the bar, a large fireplace is the centerpiece for an intimate parlor
seating area, inviting guests to gather for cocktails and conversation. The cast‐stone hearth is inset with three lights, similar to the porthole lighting in the bar.
The smaller, more casual dining room lets patrons enjoy live music from the
adjacent outdoor patio and bar. Mixed in with the dining banquettes is a restored pool table with a camel felt top that beckons a game of billiards.
Sizzlin’ Nights
The rustic patio offers ample outdoor seating and a full bar. In homage to the
restaurant’s original eatery, the Hungry Bear, the patio and outdoor bar have been dubbed the Thirsty Bear. The Thirsty Bear’s stage will feature a series of local bands Thursday through Saturday nights, from eclectic and blue grass to Rockabilly and classic rock ‘n roll. Regulars ‘in the know’ can bypass Smoke’s main doors in favor of a separate, back door patio entrance. Tucked behind the right side of the building, the back door is marked by a large, 1950s relic: a three‐foot blinking arrow. The arrow is lit only when the back door opens nightly at 10 p.m., giving admission to the Thirsty Bear a cool, speakeasy feel.
As a newcomer to the heated battle over authentic barbeque, Smoke brings
the heat, the flavor and soul to its menu. Chef Byres’ southern inspiration and appreciation for slow, hardwood cooking brings to Dallas a culinary experience to rival the best of the Deep South. Sit down, tuck in and savor the Smoke.
About Smoke:
Fresh from a renovation and concept overhaul, the Belmont Hotel’s new restaurant Smoke reemerges as a homage to an old‐fashioned smokehouse, bringing hardwood cooking from scratch and authentic southern flavors to Dallas. Opening this September, Smoke will serve breakfast, lunch and dinner.
The Smoke ownership team is comprised of Chris Zielke, Christopher Jeffers and Jessica Jeffers, who also own the Oak Cliff eatery Bolsa (www.bolsadallas.com), as well as Chef and Co‐owner Tim Byres.
Perched hilltop in the emerging Oak Cliff neighborhood, the Belmont Hotel
(www.belmontdallas.com) offers panoramic views of downtown Dallas and the Trinity River Corridor. Originally built in 1946 and designed by architect Charles Steven Dilbeck, the former motor hotel was restored to its former glory in 2005. Comprised of more than a dozen different
room configurations, including garden rooms and suites, loft suites and bungalows, each room offers views of the tranquil gardens or distinctive downtown skyline. Property amenities also include BarBelmont, an outdoor heated pool and health club. Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. For information call 214.393.4141
or visit www.smokerestaurant.com.

Sacred Cellars. Next tasting is tomorrow night (8/27) at 7:00 p.m. “We will be featuring K Vitners as well as their other label Charles Smith Wines.  K Vitners is known for their Syrahs made in Washington State. They have a very obvious Black and White label and are very artistically done.  A Representative from the winery will be hosting the event at Sacred, hence the Thursday date instead of the normal Friday evening tasting. Deets and other wine stuff from SC below.

Sevy’s Scotch Club. Amy Severson loves a good cocktail! Looks like she has started a Scotch Club! Hear her roar: “Join us Monday, August 31, 2009 from 5:00- 7:00 p.m. for our premier Scotch Club event. Enjoy five courses of delicious food paired with some premium malt scotches, $44.95 per person (plus tax and gratuity).  Seating for this event is limited, reservations required.  Contact Jimmy, Stefaan or Amy M. at (214)265-7389 or SevysCatering@aol.com.  Menu detailed below.

Scardello. Save 20 percent on all wines during the Scardello
End of Summer Wine Sale August 28-30. “For three days only, Scardello will be blowing through the wine on its shelves, and every bottle will be 20 percent off! There will be a number of wines to taste Saturday, August 29 from 2 p.m. until 5, all at the discounted price. There also will be great specials on other items in the shop. Say goodbye to summer in style and stop in to grab a bottle or two while supplies last! 3511 Oak Lawn. 214-219-1300.

Taste of Europe. “Like all previous years due to participation at the State Fair of Texas our store and restaurant Taste of Europe will be closed from September 15 to October 26, 2009. Because of that all food items (no exceptions) will be on sale from 20% to 50% off beginning from August 27 until supply lasts. We will be glad to see you again after re-opening on Tuesday, October 27 at our normal working hours. Our regular schedule you can see at our website. You are welcome to visit us during State Fair event at Embarcadero Building, booth #70.”

Nana. “Will host its monthly wine and food flight trio, Friday Night Flights, on September 4th between 6pm – 8pm.  For a mere $20 (plus tax and gratuity), guests may savor three food samplings created by acclaimed Executive Chef Anthony Bombaci accompanied by Italian wines.  Seats are limited, and reservations are highly recommended by calling 214.761.7470.  Visit www.nanarestaurant.com for complete details.  Friday Night Flights is available the first Friday of every month.” Details below.

Road Trip to Fall Creek Vineyards! Fall Creek Vineyards 20th Annual Grape Stomp will take place on August 29th. Enjoy  Lunch & Wine Pairing Classes and the culinary talents of Great Texas Chefs David Garrido & Brian Hay at the Grape Stomp Cooking Demo/Luncheon,. (Saturday, August 29th – 11:30 & 1:30. $22/person by reservation – 325-379-5361. See chef’s menus at www.fcv.com. Also, lots of family fun…enjoy winery tours, live local music on the vineyard patio, Castle Bounce, a play house, hayrides, and, of course, the excitement of your own “bare” feet grape stomping, “I Love Lucy”-style with the video playing, in wine barrels, all free of charge! Receive a free souvenir wine glass with $4 wine tasting. No wonder Fall Creek’s 20th Grape Stomp & Harvest Festival is where YOU want to toast the harvest in the Texas Hill Country!”

BTW: I got the photo from Tom Foremski of SiliconValleyWatcher. Good stuff.

–30–

Sacred Cellars Wine Information:

2000 Chateau Musar White $34-this is the white wine that we featured at the Musar Vertical tasting a while back.  We sold out and decided to order some more.  It’s a very full bodied old world style white wine that ages very well.  So well, Musar’s current release is the 2000 vintage.  Believe it or not, we sold more white wine that night than red.

2006 B. Kosuge Dry Stack Syrah $25-Regular retail is $30 online.  We have 6 bottle left.  It’s a full bodied, bold American syrah.  It is not a pepper bomb or a steak in a glass.  It has plenty of fruit.  Only 270 cases made. link

2007 MacPhail Family Vineyards Toulouse Vineyard Pinot Noir $49-MacPhail wines have just recently landed in Texas.  They’ve never been distributed here before, so this may be a new name to some.  It is a killer pinot, a lot like the L’Angevin Pinot we sell often.  All the MacPhail pinots are single vineyard and small production.  This one is only about 494 cases. 91 points wine spectator. link

The Steal of the week is 2005 Jaffe Meritage $32.99, from CA.  It normally retails for $58.  We have about 3 cases left.  This wine may not be known by many people, but I will let you know that Paul and I spend a lot of time discussing and tasting and researching wines to find one for the Steal of the Week section of our business.  This Jaffe was no different.  It is a sold bottle of wine that has gone undiscovered for quite a while. link  Steal

2004 Peacock Family Vineyards, Napa, Spring Mountain $60-regular retail is $75 on this big bold Cabernet.  Spring Mountain, like Howell Mountain, always produces very very good cabernet.  Pretty much anything you can get from either of those two regions will be a great wine. I have 4 bottles currently.

2007 Lawson’s Dry Hills Sauvignon Blanc, New Zealand $18-This one is new to us.  I tried it last week and thought it was well worth the money for an inexpensive Sauv. Bl.  Like many NZ Sauv. Blancs, its very clean and gives a refreshing taste.  6 bottles on hand. link

2005 Chateau Coupe Roses Minervois Cuvee Vignals $18- this Southern Rhone wine is made up of Syrah, Grenache & Carignan.  Surprised?  I’m not either.
It’s a great wine for the money, especially 30 minutes after it’s been opened.  It then turns into a more old world, spicy, dirty, earthy type of French wine.  I am partial to old Rhone wines myself and this one is cheap, but delivers a lot of that flavor profile.  If this type of wine gets your attention, I have another Minvervois made by the same people and two other Cahors wines (which is Malbec based) and give a very dirty old world type of flavor as well.  Priced at $15, $15 & $29. link

Sevy’s Scotch Club Menu:

FIRST PAIRING
Chunky Lobster “Cappuccino”
***
Craggamore, Speyside Malt

SECOND PAIRING
Smoked Gouda and Ham Croquettes with Roasted Red Pepper Ranch
***
Glen Ord 12 Year, Highland Malt

THIRD PAIRING
Mini Kobe Beef Corny Dogs with Chipotle Mayo Ketchup
***
Glen Goyne 10 Year, Highland Malt

FOURTH PAIRING
Cumin Scented Beef Tenderloin Quesadillas, Pepper Jack Cheese and Green Chile Salsa
***
Longmorn 15 Year, Highland Malt

FIFTH PAIRING
Crispy Banana Nut Ravioli, Caramel Sauce and Vanilla Ice Cream
***
Glenmorangie 12 Year, Highland Port Cask Malt

SEVY’S GRILL
and Catering
8201 Preston Road, Dallas, TX  75225

Nana Flight Nights Information
The first wine sampling, Desiderio’s Jeio Cuvée Rosé Brut, features “a bubbly personality, brilliant delicate pink color, an intricate bouquet with intense hints of rose, fresh fruit, citrus and lycis and a crisp and balanced palate.”  Jeio was the nickname of the Desiderio Bisol, son of the founder of the winery, Eliseo Bisol.  The Pinot Bianco from the southern Alto Adige region offers “a fruity aroma of green apple, orange rind, tangerine and a touch of tropical fruit and a firm, zesty acidity,” while the oak-aged Perdera, high in tannins, is “very vibrant, rich and rustic.”

September Friday Night Flights
Prosciutto Wrapped Dates and Mascarpone
Desiderio Jeio Cuvée Rosé Brut, Veneto, NV
Crab Croquettes, Thai Cucumber Salad
Kellerei-Cantina Tramin Pinot Bianco, DOC, Trentino-Alto Adige, 2008
Cavatelli and Lamb Bolognaise
Argiolas Perdera, IGT, Isola dei Nuraghi, Sardinia 2007

Memory:  I still have DiPalma’s recipe for chicken lasagna and remember their lemon sauced pasta — it was a great place…

Question: We used to live within spitting distance of Il Sorrento (Hillcrest and Northwest Highway) and went there for all celebrations and we miss it terribly. Do you know of another old world Italian restaurant that perhaps reminds you of Il Sorrento that we can claim as ours so we can relive our youth of smoky piano bars, palm readers, and eating way too much Gorgonzola gnocchi?

Money question: What is the name of that great hamburger place that was also on Greeneville at the same time as DiPalmas? They served breakfast too.

Answers: 1) Share the recipe for chicken lasagna. 2) The last palm reader I witnessed was at Patry’s on W. Lovers Lane. 3) There are no more smoky rooms in Dallas and almost every “marinara sauce” Italian restaurant in Dallas tastes like Il Sorrento. (With the exception of table side Caesar salad and the roaming bread guys with the silver hot boxes.)

However, I do know the burger place—Little Gus’, the original Greek “cheeseburger cheeseburger” spot frequented by an eclectic mix of artists, trial lawyers, judges, politicians, journalists, musicians, and carpenters. It was a great spot run by cousins Pete Lucas and Tony Mantzuranis.  I dug into my nostalgic t-shirt drawer and present this picture for your approval.

Mamma Mia! opens August 18.

A few days ago, Nancy told you about her trip to the Music Hall to see Legally Blonde: The Musical and her fabulous Blonde-inspired pre-theatre meal (personal fave: bend-and-snap peas). Next Tuesday (August 18), Mamma Mia! begins its run at the Music Hall at Fair Park, and chef Eric Shelton’s menu for this production is after the jump. Here’s a hint: “Dancing Greeeeeens” are involved. Go here for tickets.

“Dancing Greeeeeens”

Spinach Salad

Leafy Baby Spinach • Smoked Onion • Dried Fruit

Lambs Lettuce

Romaine • Iceberg • Red Oak • Carrots • Cabbage

“Gimme! Gimme! Gimme!” More Salad

Classic Greek Salad

Country Tabouli Salad

“Siren Call” Shrimp & Corn Salad

Wedding Bliss Fruit Salad

The Greek Isles

Dried and Salted Cured Meats and Sausages • Grilled Vegetables • Dips

Domestic and Imported Cheeses • Spreads • Crackers Crisps

Carvery at the Parthenon

Garlic Studded Leg of Lamb • Roasted Round of Beef

“Melitzanosalata” Egg Plant Puree • “Tzatziki” Cucumber Aioli • Olive Relish

The Wedding Feast

Sautéed Spinach with Lemon Oil Dressing

Herb Roasted Yukon Gold Potatoes

Sweet Pea and Parm Stuffed Tomatoes

Tourlou-Tourlou Vegetable Roast

Eggplant Mousaka with Golden Shallot Chips

Potato Crusted Cod with Artichoke Salad

Grilled Breast of Chicken “Fernando” with Feta Rice Oregano Glaze and Farm Fresh Mint

“Time to cut the Cake” Display

Traditional Sweet Treats and Greek Inspired Selections

Featuring Warm Caramel Bread Pudding and Wedding Cake

Would you mess with this dude?

Well, our shy little intern Bonathon has caused quite a ripple in the intern world. First, he single-handedly shut down one of Dallas’ favorite soul food restaurants, Vern’s. Now he’s got a inbox full of groupies. (Yes, he does.) Today comes a challenge from Josh Storie, an intern at Levenson & Brinker PR. This is all sooo Facebook. Go, Josh:

Dear Bonathan,

For right now, my name is Josh. You don’t know me but I’m fully aware of who you are. Stories of your interning escapades have provided more humor for the lovely ladies in the cubicles beside me than anything else since I started interning here at Levenson & Brinker PR. As I’m sure you can tell, this is a pretty happening place. But, nonetheless, the tales of the infamous “Bonathan” have caused three of the women who oversee my imminently important and exceedingly entertaining duties as an intern to dub me with a nickname as well. (Oh, it gets better–flip the page.)
Now, you would think that after working in the cutthroat world of public relations for as long as they have, they would craft a nickname so original and so inspired that it could only come from someone who gets paid to think creatively. I mean after all, there are 25 letters in the alphabet other than J that they could play with. Mosh, Gosh, Posh, JoshKosh B’Gosh. The possibilities are endless. But, instead, they decided on Bonathan. Original right? Apparently they determined that a uniform intern nickname was appropriate. So that has been my name for the last 5 weeks. And I don’t hate it. I’ve actually grown accustom to it. Today my boss, Katie, tried to call me by my real name and after three failed attempts she just went back to Bonathan. It’s just easier that way. Most people in the office still wonder why the girls call me Bonathan since it doesn’t remotely resemble my name at all. But typically those people just smile and nod like someone who pretends to be in on an inside joke but really has no clue what’s going on. But the name has added something different to the everyday grind.

When my first day consisted of learning the ins and outs of the copy machine, researching random factoids and going to the post office to buy stamps so I could mail Katie’s personal packages, I thought I had landed another mindless internship that was just going to act as a resume booster. But as I’ve spent time working here, I’ve actually learned a few things. First, I’ve found that the majority of my college professors wouldn’t recognize the real world if it hit them in the face with a bat. Next, making sure my desk is always stocked with gum so those who sign off on my paycheck can have something to chew on after lunch is a completely indispensable and valuable role. And finally, there can’t be two interns named Bonathan. And that brings me to why I am writing you today.

From what I hear (or read), your bosses seem to like you. And I’m pretty sure mine like me alright as well. But Dallas isn’t big enough for two Bonathans. So I hereby challenge you to a competition to end all competitions. A bout that will decide once and for all who the best intern really is, and who gets to keep the ever-so-coveted title of Bonathan. One on one. Man to man. “Bano a Bano”. Should you choose to accept my challenge, we will compete at the new Tower Athletic Club and Spa where we will be tested on physical prowess, athleticism, mental toughness, ability to perform daily office tasks and overall ballerness.

If you’re not up to the challenge, I understand. I’d probably back down out of pure fear if I were in your spot too. But if you want to determine who the best intern really is by competing in one of the most epic battles since the 2002 Asian Badminton Championships (talk about a nail biter), just know that I am here in my starched Polo and khakis ready to come at you like Angelina Jolie on a foreign baby.

Well, I’ve got to get back to work. I have a list of 137 journalists (who don’t give a flip about what I’m pitching them) that I’ve been told to call.
Josh Storie

Shirt available at zazzle.com.

Restaurant folks, get to typin’:

My husband and I have been vegetarian now for about 9 months and enjoy every minute of it. But, we’ve always enjoyed restaurant week too and are thinking it will probably be out of the question for us this year. Do we know if any of the participating restaurants will be doing anything vegetarian this year??

My first thought when I saw this email was, “well, of course they are,” but really, I don’t know that for a fact. I always assume that restaurants will accommodate vegetarians but since I’m not one, I should just shut up already. Let’s hear it in the comments.

So, I just sat down and read Jennifer’s interview with Craft Dallas’ Tom Colicchio in which he says that last year I printed “some gossip that wasn’t accurate at all.”

This is a long story and  it goes back to last spring when rumors were swirling around Dallas that N9NE and Craft were in trouble. I was in Aspen for the Food and Wine Festival. At the opening night soiree, a lot of Dallas folks in attendance and several big names in the Dallas restaurant biz came up to me and said, “Craft is changing to Craftbar.”

The next morning, I went straight to Tom Colicchio and asked him point blank. I printed his reply verbatim. Two weeks later, my cell phone rings and it is TC. He calls me a rumormonger because I speculated that something might change. Read the old report. What? I can’t voice an opinion? I don’t think I printed “some gossip that wasn’t accurate at all.”

What. Ever. So, we talked about an hour–specifically about blogging and how it differs from print product and how things on the Internet can get out of hand so fast–and ended on nice terms. He said if I ever needed to ask him a question, fire away. He is a man of his word.

Fast forward to a month or so ago. I get an e-mail from Craft’s local PR firm. They are interested in holding the SideDish Supper Club at Craft. I wrote (paraphrasing) “I called you folks before to get TC to do a SDSC and nobody called me back.” PR gal says lemme get back to you. She e-mails back and says TC is coming to town to do a wine dinner. Do I wanna talk to him? I say, sure.

Then a SideDish reader leaves a comment under the announcement of said wine dinner intimating that TC is no longer the owner of Craft Dallas. It reads, “Now that he [Colicchio] no longer owns the place, and signed a licensing agreement with the owners of the hotel, he is contractually obligated to be at the restaurant X times per year. What a shame.”

SO, as a recovering rumormonger and a woman of my word, I e-mailed the PR gal and asked her to verify or deny what the commenter said. I copy and pasted the comment and wrote: “Someone left this comment on the blog. Could you confirm or deny. I don’t want to leave comment out there if it isn’t true. Thanks, Nancy.”

The next day I get this reply from local PR gal: “I want to be sure to clarify that Tom is not doing a series of dinners at Craft. He’ll be part of the wine dinner next week, but each time he’s in Dallas, we expect his agenda to be different. In fact, with the filming of “Top Chef,” we’re not even sure when he’ll be able to make it back to Dallas again this year. Also, Tom’s name is still on the restaurant, and he is very much involved with the concept and menu. We would love to talk more about hosting SideDish’s Supper Club at Craft!”

I took a pass on talking to Colicchio because I originally (January) wanted to explore the idea of doing a Supper Club and that wasn’t going to happen  because he would have just thrown his own wine dinner. And frankly, I didn’t appreciate getting such a flabby answer from the  TC folks.

And that’s the facts.

Jeffrey Yarbrough (Big Ink PR (Dallas) and national wine expert Joshua Wesson partied in Aspen last year.

Anybody headed to Colorado next weekend for the Aspen Food and Wine Classic ? Is so, make sure you hit Explore Booksellers where Dallas gal Monica Greene has just reopened her remolded restaurant, Escape. The menu is organic vegetarian.

Two Dishers “lucky enough to snag tickets” are driving from Denver (I-70 route) and ask for dining suggestions along the way. I say wait until you get to Basalt (Grana Bread Company). If you know of a hidden gem on or off the highway, leave it below.

If you make it to Aspen, you can get free Texas munchies and Texas wine on Friday afternoon (June 19 at 3:00 p.m.) at the annual Texas Outlaw Party at Kenichi. There you will find a huge contingent of Dallas and Texas attendees: Jeffrey and Tara Yarbrough,Mike Hoque (Dallas Fish Market), Tre Wilcox, Mike Karns (El Fenix), Kevin Williamson of Ranch 616 in Austin, Tom and Lisa Perini (Buffalo Gap), Bunny and Richard Becker (Becker Vineyards) . Who knows, maybe Mick Fleetwood will return this year. I’m sorry I won’t be there this year to produce the Second Annual Derriere of the Day Contest. Guess I’ll have to do it in Jacksonville tomorrow.

P.S. Nancy, did you mean Beth Hutson of Hutson Creative?

Don’t know if it’s SideDish-worthy, but in his presentation regarding food trends he said that the celebrity-named restaurant era has played out–in part because everybody knows by now that “Emeril will never set foot in the restaurant.” I asked him afterward about Wolfgang Puck’s new restaurant at Reunion, and he said it will be interesting to see how it does since Puck’s other non-L.A. restaurants haven’t fared well. Then he said, “If Wolfgang Puck shows up in Dallas every couple of months for a charity event or something that would be a good thing.”

I wonder how much CRMA paid Mariani to speak? I mean, seriously.

Lots of food people send food products to the office (Hi, Sprinkles! Hi, Eatzi’s!) and I rarely write about them. Full disclosure: The folks at Graeter sent me 3 pints. I think it’s a product worth the calories. Click here if you want to learn more.  Graeter’s is now available at area Kroger Food Stores.

Due to the recent FDA recommendation that consumers should avoid eating pistachio products,  Central Market H-E-B is voluntarily removing any product containing pistachio nuts from our stores until further FDA verification has been received.

Central Market H-E-B has elected to remove these products strictly as a precautionary measure, even though we have received numerous affidavits from various vendors stating their products do not contain ingredients from the FDA-identified Salmonella source.

Central Market H-E-B is removing these products as part of our ongoing commitment to food safety and the safety of our customers.

Murmur.