Alan "Patric" McClure stands in front of his demo table at Central Market's Chocolate Festival (photos by William Neal)

Alan “Patric” McClure, owner of Patric Chocolate, is the kind of guy who blushes when you tell him, “My editor sent me here because you’re famous.”

We’re standing in the middle of Central Market’s busiest intersection – a place where people and grocery carts collide – and it takes him a couple minutes to recover from my forward introduction. When McClure gathers his thoughts, he launches into his insane foodie-ism and then does something completely unexpected: he starts modeling with his chocolate. Tyra would be proud.

Jump for some funny photos.

Chocolate samples

Before he launched his modeling career inside Central Market, Alan McClure was just a regular guy who was crazy about food. He decided to invest in some high-quality cocoa beans online and make his own chocolate from scratch. Sounds pretty normal, right? Actually, no; most chocolate doesn’t come straight from cocoa beans anymore, so McClure’s chocolate is special (and pricey at $7-$8 per bar). The ingredients are kept to a minimum because good chocolate doesn’t need much to bring out its flavors.

Take his Mocha OMG bar, for example. McClure only uses cocoa beans, cane sugar, cocoa butter, and espresso beans to create a bar that is rich and buttery.

Photographer William Neal and I told McClure to stand in front of his chocolate so we could take a few photos. But then he got really into it… does anyone else foresee an America’s Next Top Chocolate-Maker?

Showing off his tattoos

Rock on

Making use of props

Double face-age

Alan “Patric” McClure was here in Dallas as part of Central Market’s Chocolate Festival. The last vendor of the festival, Shawn Askinosie of Askinosie Chocolate, will be at the Southlake location from noon until 4 pm today.

]]> http://sidedish.dmagazine.com/2012/02/14/alan-patric-mcclure-is-a-full-time-chocolate-maker-and-part-time-model/feed/ 7 http://sidedish.dmagazine.com/2012/01/30/pouting-over-poutine/ http://sidedish.dmagazine.com/2012/01/30/pouting-over-poutine/#comments Mon, 30 Jan 2012 19:20:38 +0000 Daniel Walker http://sidedish.dmagazine.com/?p=35333

Poutine from the Greenhouse Tavern, Cleveland OH (photo from Columbus Underground @ www.columbusunderground.com)

A couple of weeks ago I gushed about my love for the burgers at Kenny’s Burger Joint.  One of our Sidedishers, “Kirk,” commented that they offered “the closest facsimile of poutine in the DFW area.”  When I heard this, it was not long until I found my way back to sample the Kenny’s version.  As you likely know, “poutine” is a classic Canadian dish, traditionally composed of crispy French fries, cheese curds, and a brown gravy.  The most successful variations of poutine are able to serve the fries thick and crisp, the cheese curd soft but not so completely melted that they lose all their texture, and the gravy incorporated into each bite, but not so much as to turn the whole thing into a soup or make the fries overly soggy.  However, this dish is incredibly hard to find in Dallas.  I don’t understand why this is so.  Perhaps it’s our distance from our neighbors to the North? Perhaps there are not enough Canadians here in the Lone Star State?  It really is a travesty.

Kenny's version of "poutine"

Kenny’s version was tasty but had some flaws compared to the more traditional Canadian versions. It was very heavy on the gravy, which left the otherwise exceptional fries a bit too soggy.  The melted Jarlsberg cheese was rather scant and lacked the textural chew that comes from a good cheese curd.  One of the more memorable American variations can be found at the Greenhouse Tavern in Cleveland, OH which serves duck fat fries, mozzarella curd and veal gravy.  However, there seems to be nothing like this in the Dallas area.

What gives, Dallas restauranteurs?  This is a dish I think Dallas would truly embrace.  Even a poutine food truck could work.  Anyone know where this delectable dish may be found in Big D?

Hippie donuts will be served in a groovy setting.Photography by Desiree Espada.

SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.

Glory be to the donut.

Interior seating. Kate Nelson of Piecurious makes curious donuts. Photography by Desiree Espada.

James St. Peter rings up a sale. Photography by Desiree Espada.

The Zoo Ropa with iced animal cookies. Photography by Desiree Espada.

Jenni's evil Elvis: peanut butter with banana and bacon. Photography by Desiree Espada.

Greek yogurt parfait and The Hypnotic. Photography by Desiree Espada.

The Canadian Health Care. Photography by Desiree Espada.

The Biscuit Board. Photography by Desiree Espada.

Biscuit with peanut butter and jelly. Photography by Desiree Espada.

Fried chicken biscuit and gravy. Photography by Desiree Espada.

Hypnotic Donuts: Inside out. Photography by Desiree Espada.

Team Hypnotic: Rachel Villarreal, Kate Nelson,and James Baker. Photography by Desiree Espada.

When do you know that you have started to become a little too familiar with a restaurant? Well, if you pull into Kenny’s Burger Joint and your kid starts cheering, “Yay! Uncle Kenny.”  And no, I’m not related to Kenny Bowers…and my kid hardly even recognizes his grandparents.  Perhaps this familiarity could be seen as a problem in a city that offers so many burger options, but to be honest, its easy to get underwhelmed by the consistent stream of the newly minted burger joints.  Seems like there are about 2 new openings a week, la-dee-frickin-da. These days, I can count on one hand the number of places I will actually patronize to in order to obtain a truly exceptional burger.  Kenny’s has been doing things right since the beginning.

Kenny will tell you that he originally got such excellent feedback from his “Sterling Silver Burger” at Kenny’s Wood Fired Grill, that it was only natural to create a burger-centric restaurant.  And we are all blessed because of it.  Sure, it’s a bit of a pain for many to trek out to Frisco, but when quality and consistency intersect, the results can be something so enticing that nearly anyone can bust out of the north-of-635 bubble.

The first time I ever bit into a burger created by The Burger Meister himself, I knew it was the beginning of a long and fruitful relationship.  Not only has Kenny made me a happier person, he has made me insanely popular with my new friends who seem to always want recommendations for burgers.  Kenny’s has been one of my obvious recommendations for years.

What makes Kenny’s burgers special? Many things, I suppose, but that man just does the basics right.  The Sterling Silver brand beef is always incredibly juicy, like, army-of-napkins-to-clean-up-with juicy. Everything is fired over a wood-burning grill fueled by nothing but sweet Hickory.  The buns, a lovely Ciabatta, baked fresh daily by the local folks at La Spiga bakery, are soft, airy, but sufficiently sturdy to withstand said juices from creating a floppy, soggy mess.  My personal favorite, the Black & Blue, adds the expected bleu cheese and dressing, but also blends their beef with a touch of Cajun spices.  The finished product is a brilliant piece of work.  But honestly, it’s pretty hard to screw up an order at this place.

With most burgers in the $6-8 range, the KBJ truly is a gem among burgers joints.  I’ve paid triple that for far inferior burgers.  So buckle down and make the journey up to Frisco, it’s a lot less intimidating than you think.  I’ll even hold your hand as you cross the street if it helps.

I’m celebrating my five year anniversary  later this month with my steak-loving wife.  Any suggestion on a steakhouse that also has somewhat of a romantic vibe?

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?

On Sunday, Oct 2 at 7pm, I’m teaming up with Teiichi Sakurai and the Tei An staff to present a special dinner of authentic and progressive Japanese cuisine, paired with saké. Our emphasis this year will be on saké from the Tohoku region, which was devastated by disasters earlier this year. The overall effect of those events on the quality and availability of Tohoku saké won’t be known until at least next year, so we’ll savor these 2011 brews while we still can. As a side note, we’re drinking brews produced prior to the disasters–there should be no contamination concerns.

Menu and details below.

Here’s the proposed menu

Course 1: Otoshi Appetizer
Course 2: Seasonal sashimi (Chef won’t say of what, only “whatever I can get that day that’s great.”)
Course 3: Seasonal terrine
Course 4: Uni (sea urchin) risotto with shrimp.
Course 5: Gibier (wild game)
Course 6: Choice of soba
Course 7: dessert

Paired with at least five sakés, again, focusing on brews from the Tohoku region.

I’m excited to apply my saké skills to a menu from this great chef.
Cost will be $100 pp + tax & gratuity.

Please reserve with Tei An. Specify the Oct 2nd saké dinner.

Wine-lovers lined up to get up to their knees in grapes. (Photo by Julissa Treviño)

Our gal on the street, Julissa Treviño, attended Lightcatcher Winery’s Lucy Dance grape crushing party over the weekends. Behold her report:

Crowds of people—most of them in peasant skirts, peasant tops, and bandanas—lined up outside LightCatcher Winery in Fort Worth on Saturday at noon, waiting for their turn to participate in what the winery calls “the Lucy Dance.”

About 300 people showed up for the winery’s annual public grape crushing event, Crush Day, this weekend. Anyone dressed as Lucy (based on the I Love Lucy episode where she crushed grapes) got to take home a free bottle of the 2010 Texas Kiss Merlot Rosé.

jump for the report and messy pics…

Stompers lined up outsode the winery. (Photo by Julissa Treviño)

Thousands of pounds of grapes were de-stemmed on the patio just before the crushing began. The winery’s machine can de-stem about 1000 lbs in 15 minutes, said a winery employee. For $25, guests helped crush freshly harvested grapes with their bare feet in two large tubs. Not to worry: Everyone had to wash their feet before and after the crushing, and guests were asked not to wear any lotion or fragrances that could affect the product.

Fruit of the vine. (Photo by Julissa Treviño)

If you’ve never been to a grape crush before, here’s what it’s like: It feels cold, slushy and slippery, and it’s probably the most fun you can have in 106 degree weather. Grape juice will inevitably stain your clothes and your thighs, but there’s nothing quite like it. If you’re in the DFW area, Crush Day is a must. What’s cool about Crush Day is that you’re actually contributing to the wine making process. The crushed grapes will actually be used for the winery’s cabernet sauvignon and merlot, said wine maker and chef Caris Turpen, who, along with her husband Terry, owns LightCatcher Winery. The product will go through a long stage of inoculation, fermentation and aging. It will eventually be bottled in 2-3 years.

I Love Lucy-impersonation knows no gender. (Photo by Julissa Treviño)

The crushing lasted three hours. Before and after, guests sat inside the tasting room or outside on the patio, where they could hear live music and order glasses or bottles from a list of about 15 wines and food. I tasted four wines: the Summer Sangria, 2009 Remuda Red, 2010 Chardonnay, and 2010 Hummingbird White. My favorite, the Summer Sangria, is sweet red wine infused with Texas peaches and apples and brandy and is very purple dark in color. It’s not too sweet; it’s actually slightly bitter and tart. The Remuda is soft and fruity (with plum, cherry, and blackberry notes), but it’s drier than the Summer Sangria. The two white wines proved to be very tart and with notes of citrus. Many of the guests opted for frozen Bellinis, but every time I tried ordering one, I was told the machine either wasn’t working or the drinks were coming out too watery. Oh well; there’s always next year.

Summer sangria. (Photo by Julissa Treviño)

Wine barrels at Lightcatcher Winery in Fort Worth. (Photo by Julissa Treviño)

Meso Maya's foyer (left) and strawberry & serrano margarita (right) (All photos courtesy of Meso Maya)

What to expect: Meso Maya, the self-labeled “simple modern Mexican food” restaurant that opened in Preston Forest Shopping Center last week has success writ large from the kitchen to the curb. First, chef Nico Sanchez (The Porch, Hibiscus), whom owner Mike Karns (president of El Fenix) lured away from the Consilient Restaurant Group, is heading up the kitchen. Second, the management team is being wrangled, in part, by the lovely MCrowd veteran, Elizabeth Ruiz. Third, the menu is packed with abundant deliciousness from the fresh margaritas, to the guacamole, to the house-specialty budin Azteca.

We visited (undercover) last week and are still talking about it today. Here’s the scoop:

jump for pictures and details…

On the menu: We started with a house margarita and an order of guacamole. The restaurant’s benchmark — a stunning, fresh margarita — provided a refreshing wake-up call. In a town where you can end up with a margarita made from a mix as easily as you can find yourself drinking a wine-a-rita, being presented with such a solid house drink is worth noting. Within minutes our guacamole arrived. While it was not made tableside, the mash did not suffer from the lack of theatrics. It’s chunky, creamy texture, simple recipe, and verdant color make it a must-order. Likewise for the accompanying chips and house salsa. Although I did not ask at the time, I’d put money on the thin, salty, crispy chips being made in-house.

Rough wood, succulents, and stucco accents hit the interior Mexican vibe hard.

For an entree, I ordered the house specialty: shrimp budin Azteca, which is a sort of Mexican lasagna. My companions settled on carne asada and chicken enchiladas. While the carne asada’s saltiness and moderate chewiness made it just so-so, the budin Azteca was worth ordering again and again. Think of it as Mexican comfort food. The layered corn tortilla pie is neither fancy or complex, but the satisfaction that comes from biting through so many layers of tortilla, cheese, and salsa verde…there’s very little as satisfying. When paired with an order of the cheesy, creamy, savory elote (street corn), the combination is elegant (albeit unnecessary).

Budin Azteca with shrimp (left); queso fundido with an avocado rita (right)

Also notable were the tortillas used in the enchiladas. I would not have thought to praise this in a tortilla, but these were delicate and pliant in a way that all but vanished on the tongue so that the flavors of the chicken, cheese, and sauce could claim center stage.

For dessert, we took our server, Cesar’s, recommendation and ordered the postal de moras, or blueberry terrine, which turned out to be a hot, hearty, dense blueberry cobbler that would score big points any brunch or dessert table. At the end of this particular meal, the flavor and texture pushed us to a place that was nearly transcendent. This one dessert, while not huge, provided a portion-correct capper, even when split between three people.

Succulents (left) and pollo con mole (right)

Who was there: A real mix of Park Cities parents, nondescript regional-Mexican devotees, and even a table of savvy-looking teenagers.

Where to sit: That’s a tough one. William Baker (Meddlesome Moth, Cibus, Rusty Taco) designed the 4,800-square-foot space to have three dining areas and a bar overlooking the open kitchen. The room has little dead space. If you are on a date, ask for the back room with its shadowy corners. Large group? Reserve the maxi-banquette in the far back. Otherwise, sit in a booth along the wall, or at the bar where you’ll have a view of Nico’s kitchen. 

The sultrier back dining area.

Price: The bill felt very reasonable, especially given the flawless service and the level of our enjoyment. For a margarita ($7), guacamole ($8), two soft drinks ($2.25), chicken enchiladas ($11), budin Azteca ($14), carne asada ($18), elote ($4), and postal de moras ($6), our dinner for three came in at $77.90 before tip.

Nice detail: The styling of the room is top notch, from the succulents on the tables to the thematic Mexican furniture in the foyer. Also of note, our waiter, Cesar (who you can also find at La Duni), is one of my favorite servers in town.

The takeaway: Surprisingly, we did not need a reservation, but I’d imagine, now that the word is out, those days are gone. Regardless, the vibe is easy and feasty and did not feel rushed. I’d have preferred if the manager had not called me a “lightweight” for only wanting one drink, but that’s a small gripe from an otherwise stellar experience.

*Hey, eagle-eye: yes, you’re right. The images do not match with all of the dishes mentioned in the text. Sadly, we were unable to gain access to shoot photos of our own and instead are using images supplied by the restaurant. They’re good images, but still…

John Tesar rides again!

The Tesar is on The TV tonight. He will appear on The Food Network’s EXtreme Chef at 9PM. I believe The Tesar is hosting The Watching Party with specials on wine. Tonight’s episode “Survive The Farm” sounds exciting. Listen:

Three chefs travel to a farm to dig for their own ingredients, but a powerful dust storm stops them in their tracks. And one chef almost quits after a cow he’s milking goes mad.

Tune in to see which chef goes mad with the cow. Spoiler alert: It couldn’t be The Tesar. He’s already mad.

Help! My 76 year-old mother is coming to visit next week and she doesn’t like spicy food. I mean REALLY doesn’t like it. At all. She won’t eat salsa—she even thinks sausage on pizza is too spicy—but she loves to go out to eat. We’ve tried taking her to our favorite Indian or Mexican restaurants and asking them to prepare the food mild, but it never comes out truly mild. It’s harder than I thought to come up with non-spicy food that’s not bland or generic. I need suggestions of where to take her. Please don’t say burgers or Applebee’s; there’s got to be something better out there. Something not spicy, but not lowbrow either.

Dishers? Dish!

Teiichi “Teach” Sakurai, the hardest working man in the noodle business.

On August 8, Tei-An is throwing a bash to celebrate their 3^rd year at One Arts Plaza. According to tradition, that means you must bring a gift made of leather. (Oh boy, this guy will have a field day!)

But seriously, the party will feature food, drinks, and Hunter Sullivan’s three- piece band.

Jump for the five Ws.

WHAT:             Award-winning, five-star restaurant Tei-An will celebrate its three-year anniversary on Monday, August 8, 2011. The lounge, dining room and rooftop will be open for guests to enjoy the stunning views of downtown Dallas while indulging in Tei-An’s one-of-a-kind Japanese cuisine.
A $10 admission charge will include a variety of Japanese summer hors d’oeuvres.  Restaurant patrons can also enjoy complimentary Japanese beer, sake, wine and soft drinks.  Local jazz star Hunter Sullivan and his three-piece band will also be on-site performing throughout the night.

WHEN:             Monday, August 8, 2011 at 7 p.m.

WHERE:         Tei-An
One Arts Plaza
1722 Routh St., Suite 110
Dallas, TX 75201

ADMISSION: Admission is $10 and the event is open to the public. A percentage of the admission fee will be donated to Japan Red Cross Society to help those affected by the earthquake and tsunami.

For more information about the event, contact Yosuke Fukuda, Rooftop Lounge Director at 214-220-2828 or Kate Hall at kate@powerpublicrelations.com. Tei-An is located at One Arts Plaza, 1722 Routh Street in Dallas. For more information about dining at One Arts Plaza, visit www.artsdistrictdining.com<http://www.artsdistrictdining.com/>.

Warning: Sexual arousal may last up to four hours after consuming mushroom soup at The Grape.

Today Daniel Walker takes us to The Grape. He writes about the restaurant’s iconic mushroom soup. I know at least three people who got pregnant after eating this soup. Who knows how many of you reading this post were born after your parents shared a bowl. Ask them. Meanwhile, consider yourself warned. Go Daniel.

Rumor has it that within the dark, dank cellars of chef/owner Brian Luscher’s The Grape lies a secret chamber known only to faithful devotees and close loved ones, a room known only as “the sanctuary.”  In the corner of this room sits a single ornately carved stone pedestal, standing a few feet tall, bathed in the dim glow of a few flickering candles. While the revered relic that rests upon this pedestal is still in question, most experts agree that it represents only one of the great culinary achievements Luscher has presented to mankind.

Must follow.

Some assert the object has ties to his now legendary Grape burger, a plausible claim, however, reliable sources have made it known to me that, most likely, upon this alter lay the first spoon ever to have touched The Grape’s exquisite mushroom soup. All who have sampled this beautiful gastronomic gift, will not have a difficult time believing that dozens flock to the feet of this humble pedestal to leave bouquets of flowers, burn candles, and kneel before this legendary shrine of soup.

Soup may not be the first thing that comes to mind when it is 106 degrees outside, but I could enjoy a soup this good even if I were sitting inside a volcano. No matter how often I indulge in this luscious liquid, I leave the table a happier man.

Button mushrooms are chopped and tossed into a base of butter, cream, and stock flavored with bay leaf, thyme, and garlic. The soup remains hearty and filling even without the addition of any protein as the mushrooms add a meatiness any carnivore could enjoy. It also remains delicately light and smooth, while still managing to be rich and flavorful from the cream and butter. Its near perfect consistency, its depth of flavor, and brilliant simplicity make this dish almost unfit for mere mortal tongues.

The warm and freshly-baked bread basket provides the perfect tools for sopping up every last drop of this legendary soup, as you will likely not be able to bare sending away the bowl with even a speck of broth left on your dish. Best soup in Dallas? Name a better one.