Casey, come home!

This just in:

Chef Casey Thompson always envisioned returning to Texas if the right project came along.  Well get ready Fort Worth, Casey Thompson is back as executive chef of Brownstone, and returning to her childhood roots with a menu specializing in southern-inspired cuisine.  Opening in early May, Brownstone is located in the new West 7^th development in Fort Worth.

Must read: You all remember Casey, right? Extra, extra read more about her below. (Well, you know what I mean.)

THE FOOD

Inspired by traditional family-style recipes and time-honored techniques, Chef Thompson’s menu captures the essence of the south’s unique culinary flair with dishes comprised of the freshest regional ingredients ranging from familiar and classic to modern interpretations.  As Chef Thompson notes, “it’s the food you grew up loving”.

Brownstone’s menu is comprised of small plates for sharing as well as heavier faire and a selection of sides that utilize organic and locally farmed produce and meats whenever possible.  The small plates selection features southern-style specialties that include Grandmother’s Biscuit Pan made-to-order from a wood-burning oven served with fruit preserves and venison sausage; Pork and Peppers made with blistered baby bells, ricotta, slab bacon, Texas honey and jalapeno oil; a selection of fire-baked Chicken Pot Pies; and Texas BBQ Smoked Pork “Rib-lets” served with rib candy and house-made sauce.

Diners wanting heartier options will enjoy dishes such as Buffalo Skillet Steak served with rosemary-thyme roasted mushrooms and creamed spinach and Tart Cherry and Wine Braised Pork slow cooked and falling apart over spoonbread.

Patrons can also select from a plethora of sides that include pickled vegetable jars; waffle fries and mayonnaise; and slow cooked heirloom pinto beans and bread.

THE DRINKS

Brownstone will offer a wide variety of culinary-inspired specialty cocktails and martinis made with fresh local produce, purees and herbs with ingredients ranging from agave nectar to tarragon and thyme, and local peppers and spices.  Playing off Chef Thompson’s southern-inspired cuisine, Brownstone’s drink menu will offer modern versions of classic American cocktails as well as custom creations with a special twist.

Brownstone’s wine list will consist of a broad range of moderately priced eclectic wines with local and global selections offering both new world styles with old world favorites.

THE LOOK

Brownstone’s timeless décor features rich, warm tones throughout the restaurant’s dining room, intimate library and bar.  The overall atmosphere was designed to convey the feeling of being welcomed as a guest into the home of an old friend.

Upon arrival at Brownstone, guests pass through an expansive fenced in open-air patio.  After entering the restaurant, diners can choose to be seated in the main dining room or grab a comfy chair in the library while enjoying the large fireplace.  Designed to remind people of the comfort of home, the library is a warm and inviting space filled with casual, cozy furniture in rich colors of chocolate brown, deep reds and royal blues.  An ensemble of sectionals, ottomans and cocktail tables allows guests to mingle while enjoying cocktails and small plates.  The focal point of the room is a wall of custom built-in bookcases filled with antique books and memorabilia on cooking and travel.  A chandelier spanning seven feet made of steel frame rods serves as the room’s centerpiece.  Complementing the space are brick columns and windows with sheer bronze drapery.

The main dining room is a mix of textures including stained concrete floors, brown leather banquettes and wooden tables and chairs.  The room’s floor-to-ceiling windows are covered with sheer bronze drapery, complimenting the sandstone colored walls and brick columns that frame the room.  Just off the main dining room, separated by wood panel doors, is a private dining room with wall-to-wall cabinetry that houses the restaurant’s wine selection.  The private dining room seats up to 20 guests and offers full audiovisual capabilities.

The focal point of the Brownstone bar is the dark emperador marble topped bar with antique mirrored front.  The space features two custom-designed chandeliers surrounded by decorative ceiling panels.  Comfortable brown leather booths and high top tables provide a place for guests to enjoy Brownstone’s seasonal culinary cocktail creations.

THE TEAM

Brownstone is the latest restaurant project from the Sameni Entertainment Group (SEG).  The management team is comprised of Operating Partner Sam Sameni, Director of Operations Susie Ware and Beverage Director Steve Buchner.  The interior of Brownstone is the vision of Hatsumi Kuzuu of Kuzuu Designs in conjunction with Matthew Giese

Aldi is for people who don’t like Windows.

As most people know, today is the Texas birthday of St. Aldi, the patron saint of discount retailing and Bacchus’s bastard half-cousin. We decided to pay homage with a visit to the Frisco shrine. In its birth country, Germany, Aldi and saint Metro (the patron saint of urban centers) are called hard discounters by the trade press. Myth has it ALDI slayed a mighty monster known as The Walmart and sent the evil dragon back to its own shores licking its wounds. Unperturbed, we entered ALDI’s lair…

A major theme at Aldi is brands that you have never seen before but think you have. For example, don’t you remember Aunt Maple’s Cake Mix?

And who could forget eating pickles from Great Gherkins?

I swear I have never used Jafeena.

Prices are low. Mama Cozzi’s pizza is only $3.69, compared with more than twice that for delivery (and you can tip yourself).

There is ethnic food such as this Chinese meal from General Tso (who was Colonel Sander’s commanding officer at the Battle of Chicken Wing).

Sometimes the low prices stem directly from low-priced underlying ingredients. For example these fish fillets are made from Pollock – a fish described in culinary circles as ‘challenging’ to cook in a flavorful way. Maybe its sustainability stems from that? Some sliced smoked salmon we bought ($3.89 for 4oz) did not taste of smoke or salmon, but the fresh avocado ($0.39 each) had a rich, intense avocado flavor reflecting its peak of ripeness.

The carts at Aldi are so wild and out of control that they have to be kept chained up.

Oddly, ALDI does not take credit cards. That will not go over well in Frisco where the last time cash was used was 146.

Eat more chicken from Barcelona

Don’t know how it happened but our web listing for Chic From Barcelona said the restaurant is closed. It’s not. It’s open. Go. Eat. Report.

The West Village finally gets its cupcakes due, and I was first in line this morning at the opening of Dimples. I got my free wedding cake cuppie (free to the first 50 customers) and purchased six more. They were still trying to get the show on the road — or the cupcakes in the case, as it were. The register wasn’t even plugged in yet. The owner reported a brutal commute from Frisco this morning, and I nearly volunteered to run the place I love it so much. I got them to package up the red velvet, chocolate mousse, and the chocolate cream cheese, but am most looking forward to trying the strawberry, which they didn’t have today.

Cuppie? Is that like sammie? Oh, no could “yummy” be far behind? Grrr.

The opening of the new eatZi’s Market & Bakery inside The Pavilion on Lovers Lane has been officially confirmed for this Friday, March 5. A ribbon-cutting ceremony with Philip J. Romano, his partners, Jerry Meyer and Stuart Fitts, and Leo Corrigan, Jr. will take place at 10:00 am as they open the doors for customers to enjoy the great taste of eatZi’s in a brand new space. Starting Saturday, March 6, the new location will be open during regular business hours from 7 am to 10 pm, daily.

Wow. That’s a lot of Dallas dining history lost forever. This year’s St. Patrick’s Day parade and celebration will be a emotional event.

UPDATE: More on Barking Dogs.

Foodie Fun Fact: The new 62,000-square-foot Whole Foods store is the same size of Hamtramck, Michigan, home to 33 different nationalities. Hamtramck was originally a “Pole Town” and Polish food and festivals are still very popular.

Papaya salad

On Tuesday night, Laura Kostelny and I attended the media dinner for Naga Thai Kitchen & Bar in Victory Park. According to co-owner Jeffrey Yarbrough, he had Nancy to thank for spilling the beans about the restaurant’s opening; people showed up when the staff wasn’t quite ready to serve, but no one was turned away. So much for a soft opening, right?

But things are rocking and rolling these days at Naga, where Yarbrough and partners Tom Chawana (founder of Nandina), Lam Promwanrat (partner in Jasmine), and Kitti Lirtpanaruk (New York restaurateur with 20+ Thai restaurants) are serving some old favorites from the gone-but-definitely-not-forgotten Liberty, such as Annie Wong’s coconut chicken soup and spicy noodles.

Naga could be the thing that gives Victory Park a much-needed shot in the arm. Or at least its Victory Park location won’t deter diners who want excellent Thai food for around 10 bucks a plate. The wine list, put together by Yarbrough, features wines by the glass for $9 or less–including an excellent La Vielle Ferme Rose for $6 a glass and $23 a bottle–and bottles are generally less than $40. Only seven bottles on the list are more than $50.

Our dinner comprised seven courses, but really there were more like 14, because each round had more than one dish to taste. In the words of my dinner companion, we ate everything that wasn’t nailed down. Self-control didn’t enter the equation.

Noodle-less pad Thai

The first course was an appetizer plate: Four Season roll, which had a veggie-minty-crunchy thing going on; crab rangoon with cream cheese, crab, and spicy curry; steamed chicken and shrimp dumpling; and a crispy and light curry puff filled with chicken and potato stir-fried in curry paste. I’ll take 100, please. Other highlights included heat-packed papaya salad with crunchy strings of papaya and carrot tossed with peanuts, red chilies, and shrimp. If memory serves, that’s a $7 dish, one that I would walk 10 miles to eat. Pretty much every plate had a spicy, peanut-y thing going on, including King Rama with chicken, which also had a bounty of bok choy, lotus root, and broccoli. Yarbrough had to tell the chefs to turn up the heat because the Texans could take it. They’re nailing it now.

Other can’t miss dishes: dreamy sweet-and-spicy coconut chicken soup with chunks of pineapple and another Annie Wong recipe, spicy noodle with chicken, which was loaded wide noodles, shredded chicken, and red and green peppers. And here’s an interesting twist: you can order pad Thai without noodles; instead it comes with shredded carrot. I might have had more pictures to share if I hadn’t stuck my fork in the food before it occurred to me to use the camera. Yes, it’s that good.

Marc Cassel cooks for charity.

Dan Koller, the managing editor of People “Who Need People” Newspapers, took his lovely and talented wife, Jessica, to dine at the first supper at 48 Nights @ Slyvan Thirty, the guerrilla restaurant on Sylvan  operated by the Smoke/Bolsa dudes, Chris Jeffers, Chris Zielke, and Tim Byres. The restaurateurs have teamed up with the Mass Care Task Force (American Red Cross Dallas Area Chapter, North Texas Food Bank, The Salvation Army DFW Metroplex Area Command, and Volunteer Center of North Texas). Chefs participating in the project will rotate and all of the proceeds for these dinners will go to these charities.

Anywhoo, Dan is writing a full report on the OC phenom for Friday’s edition of Oak Cliff People, but today he has a brief recap of his experience here. First chef up was/is Marc Cassel from Park. (There is a second Cassel dinner tonight.)  I  looked over the menu and I have three (dumb) questions. One of the items is braised Kobe beef cheeks, stroganoff risotto & Tom’s microgreens.

I am assume “Kobe” cows have two cheeks. Are they big cheeks that are divided into smaller servings? I would assume Kobe beef cheeks are very expensive. Were these cheeks donated to the cause? If everyone at the dinner (30) got two cheeks, does this mean it took 30 Kobe cows to fill the order for last night’s dinner? Or were the cheeks cut up and tossed in the stroganoff? I am curious. I love cheeks—veal and haddock are my favs. Just curious. Anyone?

Don Panza was, until recently, one of very few Argentinean restaurants in the area. They had great empanadas and chimichurri pizzas. There have been reports of an imminent reopening for months. Now a colleague has pictures! This appears to be the place– next door  to Beckley Brew House and close to Spiral Diner in The OC. It may not be called Don Panza–La Carreta Argentina was mentioned by Teresa Gubbins on Pegasus News  but there are building supplies out the front and a temporary banner so work appears to be underway.

What Dallas Tex-Mex restaurant is on the verge of collapse?

Yow. Zah. Looks like the pendulum of justice has swung to the other side of the Avila family. Last week when I spoke with Ricky/Ricardo Avila and his fiancée, Michelle, Ricky told me his 88-year old mother was suffering from the onset of dementia. He claimed that he and Michelle were the primary care takers of Mrs. Avila, the founder of the Avila’s Mexican Restaurant on Maple Avenue. “It’s sad that other members of my family do not even visit her,” he said. Ricky/Ricardo explained that he owned the restaurant business and his mother owned the building. “She’s just not sure what is going on most of the time,” he said.

The whole Avila family appeared before Judge Ken Molberg on Tuesday, February 9. “It took him ten minutes to realize I owned the business,” said Ricky. As I reported from the restaurant, Ricky/Ricardo and Peter Tarantino were running the restaurant.

Yesterday morning, I received an e-mail from blogger Texaskatey reporting  there was a sign on the door saying the restaurant was closed along with a link to the restaurant’s website announcing Avila’s was moving to another location. Apparently, the previous night, Ricky/Ricardo Avila and company gutted the interior of the restaurant.

A little later, an e-mail from Patricia Avila Guajardo, who I can only assume is one of Ricky/Ricardo’s sisters, hit my inbox. The note, printed below the jump was addressed to Kim Pierce of the DMN and cc’d to me. She claims Avila’s Mexican Restaurant on Maple will “begin operating as soon as possible.”

I agree with Patricia on one point—this whole soap opera is “out of control.” From where I sit, it looks like everyone is guilty. Why Ricky/Ricardo and company did not wait for scheduled legal proceedings to take place is astonishing. Late yesterday, DMN’s Karen Robinson-Jacobs reported the judge ordered Ricky/Ricardo to “‘restore all property and tangible things taken or removed from’ the restaurant within 24 hours of Thursday’s order.” Hmm. Stay tuned.

UPDATE: Wilonsky has the legal documents online.

Jump for Patricia’s side of the story.

Dear Kim,

Unfortunately, within the past year outside influences with self serving agendas have caused a situation to spiral out of control at my Mother’s restaurant.  The culmination resulting in naming my 88 year old Mother a Defendant.  Our family has owned and operated for over 25 years without any of the discord that you are currently witnessing.  The erroneous filled blogs, which began in the Avila’s bathroom, are disturbingly false.

Over the past year my mother, the owner, has been kept out.  It went beyond keeping her out, but I don’t want to elaborate on those details.  A horrific campaign was waged against the Avila family that was not based on facts.  We trust that the justice system will deal with the accusors accordingly.  Remember, on Nancy’s blog, they claimed that Ricardo would be declared owner in a hearing today?

Blogs are forums in which parties can make false accusations.  Until now, that they’ve prematurely closed my Mother’s restaurant, I chose not respond.  They’ve gone seriously out of control.  Again, justice will prevail.

Avila’s at 4714 Maple will begin operating as soon as possible.  Although Ricardo has gutted the place during the middle of the night, this situation will be rectified very soon.

Sincerely,
Patricia Avila Guajardo

I meant Highland Park. Chanipun Suyamo Corcoran is the wife of C Francis Corcoran.  C Francis Corcoran is the brother of Ron Corcoran. Ron Corcoran was the founder and president of Travis St. Restaurants, Sipango. Ron is not associated with TIE Restaurant. C Francis Corcoran is a partner and Vice President for real estate development and security.

So the restaurant will be six miles from Highland Park.

Hey kids in the peanut gallery! Matthew Antonovich wants to hear you sing!

Chef Matthew “Sipango,etc.” Antonovich is planning to open a ginormous “first Thai steakhouse in America” in a yet undisclosed location. More details here. The concept sounds bizarre/overly ambitious, but chef Matthew won me over with this money quote: “God bless the recession I have found great deals on equipment, designers and food service experts hungry to put Dallas back on the map of best restaurants in America.”

Anywhoo, last night at 10:24, Antonovich left a comment on an old post with an update. He says:

I am happy to say I am continuing with final lease negotiations with a fantastic landlord and developer of Dallas’s most exciting neighborhood. I have plans to open my 12,000 square foot restaurant that will house a first of its kind “Prime” Thai Steak House, Live Entertainment “Sipango Style”, a casual dining room with under $15 small plate courses, A Sushi Bar, Asian Noodle Bar, Indian Dine up Counter, location to be disclosed soon. Hint 6 minutes from Highlands Ranch. I am so happy that people are interested. My partners love the free press so any comments are welcome, especially from the peanut gallery.

A 12,000-square-foot global confusion restaurant six miles from this Highlands Ranch? I’m not sure. This would mean that “Dallas’ most exciting neighborhood” is in Denton County.  But I’d bet you knuckleheads in the peanut gallery know Highlands Ranch. Enlighten me.

Bundles from Bundles Gourmet in Lewisville.

Long story short: Yesterday I wrote a post about Bundles Gourmet in Lewisville. A co-worker brought me some samples and people in the office seemed to like them. A bundle is a yeast roll filled with sweet and savory fillings such as spinach and feta, chicken curry, chocolate hazelnut, and cinnamon. (Here is the menu.) Anywhoo, after I posted the news I asked the co-worker how she came across Bundles Gourmet in Lewisville. She admitted that her father owned the store.  I took the post down. Several of you sharpshooters out there noticed the edit and asked me why I removed the post.

I decided to give them a try. Last night I took the leftover bundles home and heated them in a real oven—all we have here is a microwave and I couldn’t imagine radiation plus yeast would equal gourmet. I sampled the chicken curry and broccoli and sun dried tomato. I love yeast rolls—I grew up eating them for lunch every day in the cafeteria of Arthur Kramer Elementary School—and these little bundles are good yeast rolls. However, the fillings are skimpy—there isn’t a good proportion of roll to meat or chocolate and after two you are full and feel like you will burst if you drink a glass of water. The product is an appealing idea—this morning I tried the cinnamon roll with my coffee—but I get that these little bundles are better when they fresh from the oven. The Bundles Gourmet in Lewisville is the first store. You can visit  and buy a bundle or a Bundles Gourmet. They are trademarked and ready to roll out.

Gumshoes are not for sissies.

Veteran reporter, Teresa Gubbins over at PegNews, says that Popolos will close on Saturday. Gubbins’ long experience in food journalism pays off once again. Way to go, Ace. Now I’m curious. Why would a landlord raise the rent on an established restaurant and risk losing a paying customer? Did said landlord get a better offer? Was Popolos paying their rent? If Popolos can’t pay the rent in Preston Royal, how can a 26-seat fried chicken restaurant that opened a week ago across the street make money? Details on my experience at The Chicken Coop are in the works.

I know one thing—this guy can cook. I am curious to know where he found $5 million dollars in this economy. Want to know more about Mr. Antonovich? He’s not shy.

Two questions. Are there Thai Steakhouses in Thailand? Was Dallas ever on the map of best restaurants in America? Just curious.

UPDATE: Whoopsie. Doodle. Doodle. Folks, please stay in your seats with your seat belts fastened until the caption has turned off the seat belt sign.

Ding.

Eatzi’s chef Jay Valley.

The new 4,700-square-foot location of Eatzi’s in The Pavilion on Lovers Lane is scheduled to open on Friday, February 26. To keep you busy until then, here are some Eatzi’s fun facts:

84-number of food items in the Chef’s Case
1,400-number of loaves of bread used each day
1,200—number of bottles of wine in the store
80- varieties of cheese
6-number of times Tony Romo was sacked by Minnesota
490- number of chocolate oblivion shots sold every week
40-number of chefs on staff

Jay Valley is the execuchef at the new Eatzi’s. Jay has worked at Crescent Court Hotel and was the catering chef at the Rosewood Mansion on Turtle Creek before he became the execuchef at Eatzi’s in Uptown. Recently he was promoted to president and COO of Eatzi’s. He plays golf.

photo: Kevin Hunter Marple

Tonight I went by the Monkey Bar at Mi Cocina in Highland Park Village to celebrate a milestone for Dallas entrepreneur and concept king Jeff Sinelli. His company, Which Wich, just opened its 100th store in Edinburgh, Texas. The popular sandwich chain is now in 18 states–and still expanding. You may also know that Sinelli is the man behind Burguesa Burger, and rumor has it that he’s putting in a Burguesa in the downtown tunnels. Oh, goody! More La Monumental burgers for me! Looks like I’ll have to put that try-not-to-be-a-piglet resolution on hold. IJS.

Three Thais and a White Guy

Jeffrey Yarbrough joins Tom Chawana, Lam Promwanrat and Kitti Lirtpanaruk to open new Thai concept in Victory Park

DALLAS, TEXAS (January 8, 2010 ) – Local public relations and marketing executive and former restaurateur, Jeffrey Yarbrough, has teamed up with Tom Chawana, founder of Nandina, Lam Promwanrat, partner in Jasmine, and Kitti Lirtpanaruk, founder of  the multi unit Spice Thai Restaurant group, Sea Thai Bistro and Peep Thai Nouveau out of New York. Together these three Thais and white guy are opening a new Thai restaurant late January in Victory Park at 669 High Market St. Dallas, TX 75219, called Naga Thai Kitchen and Bar.

Spice Restaurant Group was looking to expand their operation and their founder, Kitti Lirtpanaruk, felt Dallas would be a great place to start. “With all the people who love Thai food in Dallas, I felt they would love my food especially at the lower price points and high quality. We are known in New York to have great food and affordable prices in beautiful places,” says Kitti. “With Tom and Lam’s experience with design and construction along with Jeffrey’s knowledge of wine and marketing, I knew this was the right team to expand my company.”

Naga Thai Kitchen and Bar will serve traditional Thai cuisine with rich, exotic and distinctive flavors that appeal to both the Thai food connoisseur and those new to the cuisine.  Naga’s interior is modern and upscale featuring abstract light features, marble tables and cozy booths. The menu boasts a variety of well executed Thai dishes with a focus on value. Guest’s favorite appetizers and soups like steamed dumplings and Tom-Yum soup can be found for $5. Most entrees come with your choice of chicken, beef, tofu or veggie for $11 including a Ginger Dish made with white mushrooms, asparagus, carrot, ginger and scallions; or a classic Green Curry with bamboo shoots, eggplant, bell peppers and green peas in coconut green curry. Liberty Noodle and past Chef Annie Wong fans will notice a few of their favorite dishes appearing on the Naga menu like the famous Spicy Noodle dish.  Naga will also feature an exceptional bar offering an extensive Mojito menu and well appointed beer and wine lists. Naga will serve both lunch and dinner Monday thru Friday and dinner only Saturday and Sunday. Weekends will have live music by local DJ’s and a late night bar menu.

“Kitti is a true visionary and what he has done in New York is what I’ve always known Texas was ready for,” says Jeffrey Yarbrough. “Keeping with the new vision of Victory Park, we feel that Naga is the right product and the right price to give Dallas’ consumers what they’ve been wanting in the neighborhood.”

I can still taste a steak cooked at the gaudy-but-good Antonovich’s which was open for a nanosecond. The dude can cook. But he split town in the middle of the night to avoid creditors a few years ago and, according to one of my super-secret sources, reconciled his bad behavior with the Big Guy Upstairs.

Amywhoo, unsubstantiated vicious gossip aside, Hiller reports that Tie Restaurant will feature “Melting Pot Cooking.” “Fusion is not the right word,” reports Hiller. Apparently the menu will feature “a blend of cultures and cuisines that includes Thai, Vietnamese, Japanese, Chinese, Indian, and Middle Eastern.” No deets on the location. However, Ellis Island, birthplace of  “Wretched Refuse Cuisine,” is not a possibility. Matt, give me a call. 214-939-3636.

How could I face Teresa, my counselor at Jenny Craig, with this news? (Oh, no! I just gave away a super secret about myself!) My 5’5” frame couldn’t take so much excess swirly goodness 7 nights a week, I had to stop. So I did. Cold (beat, beat, beat) turkey.

I am ten days swirly goodness sober.  So, I hesitate to tell you that Pinkberry will be serving swirly goodness in West Village by February 12.

Hey, Adam Saxton, Director of Development and Pinkberry Brand Manager at Saxton Pierce Restaurant Corporation, what are you doing?  “Watching the Pinkberry brand earn fans locally has been a very exciting experience for our corporation.  Few brands gain the instant following that Pinkberry does, and we are excited to bring Pinkberry to an additional part of Dallas so more people locally can experience the one-of-a-kind product, dedication to customer service, and the inspiring environment that go along with a Pinkberry store.”  He added “this second location is just the beginning of Pinkberry in North Texas.  We look forward to announcing additional location in the coming weeks.”

(Chant with me: Northwest Highway and Midway.)

Full disclosure: I am in a crabby mood today and little things are making me crazy. SO, I ask you, dear reader, what does that last sentence mean to you? Are they open all day for happy hour? Or is happy hour every hour they are open? Is there an all day happy hour experience on Sunday? How many calories are in a martini? I’m just asking. Next.

The ad goes on to say they “are looking for team members that have a high understanding of guest service, culinary arts and restauranteurship [sic].” I’ve been to several of the newest restaurants in town, you know the ones that the “top” waiters jump to for the opening buzz and hop off when the next big deal opens, and I haven’t seen much “high understanding” lately.

Too many top end restaurants? Too many servers with a bad attitude? Oh, some of you restaurant servers are giving me tired head. I wish some of you would consider hospitality as a career, not a quick buck.