Anywhoo, as the sun set, we headed to do some bird watching among the mangrove forests on the coast. (Tiger herons!) One of the guys on the trip, Jerry Garret, a writer for the New York Times, stayed behind and took this photo of us as we left the dock. He’s holding an unofficial caption contest with no prizes. I figured we’d have our own. Winner gets a bag of powdered cocoa (drinking chocolate) from a plantation outside of Leon, Nicaragua. (My entry was: “A pork in the river.”) GO!

Recent reports and videos on the making of soba noodles omitted the most curious fixture at Tei-An. No, not the rooftop patio (at least, as yet), the doors to the bathroom stalls. You step into a cubicle that appears to have a glass panel in the door. So much for privacy! However, when you close the door, the glass panel turns opaque–at least, from the inside. I assumed (hoped) the effect was two way, and (thankfully) no crowd gathered outside. This is a talk-inspiring design feature for a restaurant

I first heard of this type of glass being used in the changing rooms at high-end clothing stores. Apparently, it is made with a Piezoelectric crystal formed on the sheet. I wonder what happens when the electricity fails?

What kind of restaurant would Major Tony Nelson and Jeannie do in Dallas?

I was having a conversation with a “highly educated” person the other night and he said, “Dallas really needs a great burger place.” I was stunned. When I asked him what places he liked, he reeled off spots—Chips, Goff’s, Neighborhood Services—that were in his neighborhood. I asked him if he ever went out of his way to discover or try new places and he admitted that he didn’t really. He has now been downgraded to “somewhat intelligent.”  I mean talk about closed minded. (They don’t even melt the cheese at Goff’s.)

The inside-the-loop-outside-the-loop foodie argument drives me nuts. There is great food all over this area if you are willing to drive. But if you had one restaurant wish, what would you like to see in Dallas? I know what I want, it’s a fleet of these, STAT. Your turn.

Do you know who might be doing in-home cooking classes/birthday parties?

Over 400 German restaurants, located throughout the United States participated in this first year of the search for the “Best German Restaurant in America.” Bavarian Grill, located in Plano, Texas, garnered almost one third of all the validated votes cast during the two-month online voting period. They also received the majority of positive judging forms from “undercover judges,” and the restaurant scored well with teams of expert judges who dined incognito at the highest scoring German restaurants. Health Department inspections were also reviewed to confirm a consistent “A” rating for the restaurant.

The goal of the annual competition, according to Inga Bowyer, president of GermanDeli.com, is to recognize German restaurants that serve up a truly ethnic experience. According to Bowyer, Bavarian Grill’s classic German entrees like schnitzel, sauerbraten, bratwurst, and roasted ham hock are complimented by a selection of over 50 different imported German beers.

Das ist alle! Lassen Sie uns essen!

UPDATE: We will be celebrating this Wednesday, October 14 at 7 pm with a victory party where we’ll be presented a plaque by Inga Bowyer, President of GermanDeli.com.  We’d love for you, and any Side Dish readers, to join us for the celebration!

]]> http://sidedish.dmagazine.com/2009/10/12/best-german-restaurant-in-america-bavarian-grill-in-plano/feed/ 19 http://sidedish.dmagazine.com/2009/10/09/vacherin-mont-d%e2%80%99or-cheese-coming-to-molto-formaggio-in-dallas/ http://sidedish.dmagazine.com/2009/10/09/vacherin-mont-d%e2%80%99or-cheese-coming-to-molto-formaggio-in-dallas/#comments Fri, 09 Oct 2009 17:59:13 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=9717 This just in from Michael Perlmeter of Molto Formaggio:

Just thought I would let you know that we have found a supplier for Vacherin Mont d’Or for the holidays.  Molto Formaggio is supposed to receive 36 (1 pound) pieces the week of November 9th and 48 pieces the week of December 7.

This is the Swiss version, that is “barely” pasteurized, so as to keep the flavor in keeping with the European version of the cheese.  The price for the Vacherin Mont d’Or is $39.50, and customers can reserve (while quantities are available) for either November or December delivery.

This is one of the greatest cheeses produced in the world, and is only available 3 months out of the year.  Each cheese will come in its’ own box and will be wrapped in spruce bark.

On your mark, get set, dial: Preston Royal  214-361-9191; Highland Park Village   214-526-0700.

I am in desperate need of some suggestions for a birthday dinner on Saturday and was hoping you could help. Needs to be a fun atmosphere, and good food. Preferably something unique.

Ranchman’s Café has been a figure on what remains of the Texas Blackland Prairie around Ponder (east of Denton) since 1948. (Or 14 years after Bonnie and Clyde attempted to rob the Ponder State Bank just down the street.) The spirit of long-time owner and founder Grace “Pete” Jackson lives on under the ownership of Dave Ross who worked as a cook for Pete in the 70s while he attended UNT.

I discovered Ranchman’s in 1970 when I was a freshman at UNT (them NTSU). My friends and I used to rent horses in Denton, ride across the land, and tie our fillies to the railing at the old post office across the street from Ranchman’s. We feasted on hand-cut steaks that Pete chicken-fried in a pan and homemade pie and napped under the big pecan tree down the road.

Fast forward to last Sunday when my mom, her friend Ann, and I drove up for a nostalgic dinner. The place looks the same: the linoleum on the original tables has been worn down to the wood. Instead of pan-fried T-bones, the kitchen tenderizes round steak, dips it in flour, and milk tosses it in a deep fryer. Almost everything on the side is fried: green tomatoes, squash, and most of the vegetables-of-the-day. Ranchman’s Café make Blythe Beck’s naughty food look like spa cuisine. Enough reading, watch the video for a tour of the restaurant and a chicken fried steak cooking demonstration. Reservations: 940-479-2221 (pre-order baked potatoes.)

Mary Brown Malouf at my high school graduation.

I’ve been at my post here at D Magazine for 13 years. Sometime I wonder how many calories I have eaten; other times I wonder how many of those calories were actually worth ingesting. Restaurant reviewers eat more low-to-medium quality food than spectacular meals.

Anywhoo, in the post below, I mentioned Michael Hiller. He used to be a critic at the DMN. Over the years, I’ve seen lots of “critics” come and go. Anyone remember Betty Cook? Suzanne Hough (R.I.P)? Dave Faries? (Oh, he’s still here.) Or Mary Brown Malouf?

Mary was a real biyatch when she wrote dining reviews for the Dallas Observer. When she came to work at D in the late 90s, we became good friends. But Mary ditched D and Dallas and she’s now the Food and Travel editor at Salt Lake City Magazine. I just looked on their site and found a classic Mary Brown Malouf rant.  Gosh, I’m all nostalgic. Call me, Bill.

How about you? Who do you miss? Who do you love? Who do you hate?

I’m thinking: Promotion!

Nancy was thinking: Cheese!

It was a bit deflating when Nancy, her left eye covered with an authentic pirate/Moshe Dayan eye patch, met me outside her house with a foam wedge of cheese. Either she was sending me to cover a Packers game. Or this was not exactly what I had in mind. Nancy, tears in her good eye, explained that the residual pain from her emergency retina laser work made it impossible for her to be her normal gracious host for the SideDish CheeseHead Texas Wine and Cheese Celebration at – where else?- Celebration. She needed me to fill in for her. And she needed me to wear the big cheese head hat. Then she pulled out a Swiss Miss wig, complete with long side braids, and a pair of cheese wedge earings.

“Sorry,” I said, “But I like my cheese like I like my women: Dutch.”

The wig was out (but the earrings may one day come in handy).

Cheese head in hand, I rushed to Celebration to help with the Celebration. But here’s the funny thing: Not only our local cheese farmers and purveyors talented, but they also don’t need any gimmicks or guest hosts. At 5 p.m. promptly, folks started streaming onto the vine covered patio to sip Kiepersol Estates Texas Merlot and sample cheese from The Mozzarella Company, Lucky Layla Farms and Latte Da Dairy. All of them won awards at the 25th Annual American Cheese Society competition in Austin earlier this month. Also, we can’t forget the Ozarows from Empire Baking Company, who supplied some lovely bread to accompany the cheese. Here’s the thing about these little SideDish get togethers that I’ve come to realize: We really have a very nice food-loving community in Dallas. And supportive, too.  Lots of folks got to taste cheese and get an education in what goes into the making of these small-batch products.

There was plenty of cheese and wine and even more good times and good conversation. Local artisanal cheeses are starting to show up on more and more menus all over town, so even if you missed the event, you still have chances to sample this stuff. And it’s good. I’ve had Paula’s mozzarella – heck, I once made Paula’s mozzarella in a cheese class – all over town (most recently, I saw it on the menu at Park). And I’ve sampled some of her other cheeses, too. Paula had her award winners – the Queso Oaxaca and Queso Blanco with Chiles and Epazote – on hand, but my favorite of hers was the Blanca Bianca. It had a fruity and spicy aroma and it had a little kick of spice at the end. A wonderful snacking cheese.

My blue ribbon for the night, however, went to Latte Da’s Fresh Chevre with dill, garlic, and black and red peppers. I can now understand why the goat on the on logo is dancing. These goats should be proud of this stuff. It was creamy and light and the mix of herbs sprinkled on top made for a perfect spread atop a slice of baguette. I had sampled the plain Chevre the night before at Oceanaire, where it is used in a salad with pistachios. I found Latte Da’s plain Chevre to be more mild than most goat cheeses I’ve tasted. Paired up with a vinaigrette and some pistachios, the salad was fully of layers of crunch, cream, sweet, salty and bitter. It was a symphony of tastes.

Admission: I never did get to taste the Lucky Layla cheeses. They were at the far end of the cheese tables and they were crowded. The Moore Family can pack ‘em in. Fortunately, if I can’t get out to their store on Jupiter Road in Plano, I know I can sample their cheese (and butter) at Fearing’s in the Ritz-Carlton. They had some of their award-winning yogurt cheese on hand and had a steady stream of hungry tasters.

When we closed up shop at a little after seven, it was with a tummy full of cheese and a head full of memories of great local artisanal cheeses. There’s a great variety of local stuff out there folks. If you haven’t tried it, you are missing out. And you don’t even have to wear a giant wedge of foam cheese on your head when you do it (leave that part to us pros.).

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

York Street. Please join us Thursday, October 8th (7:30 p.m.) for an evening with one of Paso Robles, California’s finest wineries. Dinner with Tablas Creek. Six wines and seven courses will  featuring the Esprit de Beaucastel wines and two winery-only selections, both the Grenache Blanc and the Grenache Noir. $125 per person, exclusive of tax and tip. Call 214-826-0968.

Central 214. Tomorrow night Central 214 chef Blythe Beck’s reality TV show, “The Naughty Kitchen with Chef Blythe Beck,” debuts on Oxygen. If you don’t want to watch at home, the restaurant is hosting watching parties where you can “mingle with the star of the new Oxygen reality show, Central 214’s own Executive Chef Blythe Beck*, Megan, Kerri, and the rest of the colorful cast as they view each episode as it airs. You’ll “heart” the Tuesday drink and food specials Blythe is cooking up, featuring dishes from the show.” *Reservations not required. Please call for more info or to confirm when Chef Blythe Beck will appear at the weekly parties. 214-443-9339. Tuesdays, Sept 22 – Nov. 24. 9:00 p.m. (Arrive early for best seating.)

Central Market and New Beginning Center. Launching a “non-event”– Dine In to End Domestic Violence™– that “focuses on selling meals for two prepared by Central Market and delivering them to homes or offices, on Tuesday October 6.  Purchasers will have the option of four entrees, which include Beef Stroganoff, Pecan Crusted Chicken, Grilled Salmon, and Vegetable Lasagna. All orders must be received by 5 p.m. Friday, October 2 to guarantee delivery the following Tuesday and are priced at $75 per meal unit.” In partnership with Central Market, WFAA-TV/Channel 8, and BBVA Compass, Dine In to End Domestic Violence™ was created “after seeing a rapid decline in event revenue for live and silent auction types of events, so the agency focused on what would generate awareness while still engaging donors.  The concept is to make it really easy for really busy people who might not otherwise wish to attend a large function.” More details below.   Since 1983, New Beginning Center has provided services and programs for women and children who are victims of domestic violence in the northeast sector of Dallas County and Rockwall County.  The primary service areas are Lakewood, Vickery Meadow, Casa Linda, Casa View, Lake Highlands, Richardson, Garland, Mesquite, Rowlett and Rockwall.  The mission of the agency is to provide shelter, safety and education for those affected by domestic violence.  The program primarily consists of an Emergency Shelter, Victims Outreach Program, Community Education Department and Transitional Housing.

NEW BEGINNING CENTER LAUNCHES NEW FUNDRAISER UNLIKE ANY OTHER – DINE IN TO END DOMESTIC VIOLENCE™

New Beginning Center, a non-profit agency providing services for victims of domestic violence, recently launched a new fundraiser unlike any other – Dine In to End Domestic Violence™.  the non-event event focuses on selling meals for two prepared by Central Market and delivering them to homes or offices, Tuesday October 6.  Purchasers will have the option of four entrees, which include Beef Stroganoff, Pecan Crusted Chicken, Grilled Salmon and Vegetable Lasagna.  All orders must be received by 5 p.m. Friday, October 2 to guarantee delivery the following Tuesday and are priced at $75 per meal unit.

After seeing a rapid decline in event revenue for live and silent auction types of events, the agency focused on what would generate awareness while still engaging donors.  The concept is to make it really easy for really busy people who might not otherwise wish to attend a large function.

Since 1983, New Beginning Center has provided services and programs for women and children who are victims of domestic violence in the northeast sector of Dallas County and Rockwall County.  The primary service areas are Lakewood, Vickery Meadow, Casa Linda, Casa View, Lake Highlands, Richardson, Garland, Mesquite, Rowlett and Rockwall.  The mission of the agency is to provide shelter, safety and education for those affected by domestic violence.  The program primarily consists of an Emergency Shelter, Victims Outreach Program, Community Education Department and Transitional Housing.

COOKING DEMONSTRATION SCHEDULE

FRIDAY, SEPTEMBER 25, 2009

6:30 p.m.    Dolmathes
Christine Vergos

8:00 p.m.    Paximadia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

9:30 p.m.    Texas Tiropita
Pete Zotos
St. Pete’s Dancing Marlin

SATURDAY, SEPTEMBER 26, 2009

12:00 p.m.    Kourambiethes
Elayna Erick

1:30 p.m.    Spanakopita
Steve Stathas and Themy Michaelides

3:00 p.m.    Tiropita
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Herb Crusted Lamb Chops over Greek Salad with Toasted Pita
Clay Findley and Andrew Constantinides

6:00 p.m.    Baklava
Angie Austin, Toney Davrados, Helen Shropulos and Eleni Papathansiou
Greek Pastry Chairmen

7:30 p.m.    Lamb Kabobs and Greek Roasted Potatoes
John Stathas

9:00 p.m.    Soudzoukakia
Christine Vergos

SUNDAY, SEPTEMBER 27, 2009

12:00 p.m.    Kefthethes and Orzo
Meredith Mihalopoulos and Elayna Erick

1:30 p.m.    Roasted Lamb and Potatoes
Christine Vergos

3:00 p.m.    Paximathia
Mary Ann Trapalis and Vanessa Stevens
Coach’s

4:30 p.m.    Koulouria
Antonia Karounos

Makeshift Maxwell Street Polish at Zinsky's.

We present another She said/he said hot dog review, starring Nancy Nichols and Evan Grant.

SHE SAID: I asked InsideCorner’s Evan Grant to go with me to taste hot dogs because he likes hot dogs as much as I do. And Evan and I usually agree on food. However, what we don’t agree on is what constitutes a good hot dog joint. When I started my quest for a hot dog, I set out to find little independent shops that sold mostly only hot dogs. Then I made the mistake of asking Evan to join me in my search. He’s a deli-lover and he likes restaurants with his hot dogs. He wants tables and side dishes and waitresses.

After we hit Eddie’s Deli, Evan insisted that we go to Zisky’s Delicatessen in Preston Royal.  “It’s not a hot dog place,” I argued. “It’s a restaurant that serves a bunch of stuff and offers hot dogs.” Evan was his usual stubborn self. “Nancy, if you want to taste the best hot dog you have to include hot dogs in restaurants,” he sneered. “Besides I’ve been to Zinsky’s and their dogs are great.”

So we went to Zinsky’s where the hot dogs are great. Fancy, but great. Plus, for almost the same price as Eddie’s, you get table service, one side dish, and no mothball smell. The closest match to my beloved Maxwell Street Polish that I could create at Zinsky’s was the quarter pound Boar’s Head Polish sausage covered with fried onion strings. Evan got The Blue Dog—just a long skinny all-beef frank tucked into a cozy bun. My Polish dog, a tweaked version of  the “Butch’s Jersey Dog,” on the Zinsky’s menu was spicy and so moist, that juice squirted across the table after each bite. Which could be embarrassing if you were on a first date, but Evan and I were on our one-millionth dining experience together. I love the bun, but it’s too much bread-to-dog ratio.

Evan's favorite dog at Zinsky's.

However, like the mothball smell of Eddies, our experience at Zinsky’s was marred by inexcusably poor service: wrong drinks delivered, matz0h ball soup came without matz0h balls, and the kitchen runner served an unordered knockwurst and fries. After we’d sent things back and asked for a Coke for a second time, she returned with our order and basically dropped it on the table and turned away. All huffy. Evan likes that kinda of drama with his dogs. I’m moving on to another indie. Next.

HE SAID: I’ve had two dog experiences at Zinsky’s, one fabulous, one not so good. The first time I had a dog, I just ordered it and waited. Came out perfectly. The regular hot dog is a little bit tiny for the pain au lait bun – the buns are made for a bigger weiner, like a Knockwurst or a Brat or a Polish. The dog however tasted magnificent, as good as a Hebrew National or Nathan’s Dog (sorry, guys and gals, I’m a Kosher dog guy). Good non-neon relish on the side and spicy brown mustard on the side. Now, that’s a frankfurter. The second time, as Nancy said, was disappointing. I asked for the dog to be a little well done, to get a little of blackening to the skin. As you can tell by the picture, that’s what I got. But I also think it made my weiner suffer from shrinkage. The dog looked smaller, the bun bigger and all that taste got lost a little bit in the fluffy bun. Yes, the service was a little mixed up. When Zinsky’s gets slammed, they seem to be still feeling their way through things. The runner, I believe, simply set down the original plates one booth too far up. When I discreetly checked behind us a few minutes later, two ladies were having a knockwurst and chicken noodle soup – exactly what had been brought to our table.

I know Nancy wants to find the perfect hot dog stand. I just don’t think many of those exist outside Coney Island anymore. You want a dog, you are going to have to find it on the menu at a deli or a kid-friendly restaurant. That’s why I ordered her to go to Zinsky’s and why, after the retina-burning Eddie’s experience, Nancy had no choice, but with tears in her eyes, to say “OK, go to Zinsky’s.”

Part of the problem in this whole excursion is the limited number of weiners out there. You are most likley to get a Vienna Beef or Hebrew National dog. I don’t know if anybody is serving anything else in a commercial establishment these days. That’s why I thought the Zinsky’s dog, with a different maker, might be a different experience.

Next for me: Wild About Harry’s. I’ve had the custard many times, but never actually sampled one of the dogs. Anybody got any feelings on Harry Coley’s dogs? I think they are still using Vienna, are they not? A quick look at the web site did not list what kind of hot dog they are using. Are Harry’s dogs worth our next hot dog run? Or is there somewhere else you would send us? Although, Nancy did look at me after eating those two polish sausages on Saturday, and said: “I think this will cure my craving for a while.” Tears were still streaming down her eyes. Not sure, if it was from the mothball-scented floor cleaner or her Dog Day disappointment.

Braving the naphthalene and paradichlorobenzene odor, we noticed that the guy who works the counter was mumbling to himself as he waited for us to make our selection from their short list: Chicago Hot Dog, Texas Hot Dog, Eddie Dog, Eddie Chili Dog, Maxwell Street Polish, and Polish Sausage. I covered my nose and ordered: A Maxwell Street Polish for me, a regular dog for Evan, who, at this point, was at a table outside with his head between his knees gasping for air. I waited for the dogs, which, in my checkbook, were kinda pricey $5.50 and $4.50 respectively. There was only one other customer in the tiny store and no sign of any moths, which I guess is a good thing. But by the time our order was ready, the overwhelming stench had burned my nasal passages.

Classic hot dog.

It was an unfortunate experience because, even with the putrid smell, the dogs were terrific. The Polish sausage was griddled and covered with hot sautéed onions and spicy sport peppers. Evan’s regular dog was all beef Vienna and couched in the same warm poppy seed bun with neon green relish (no peppers or celery salt).

As we made our way home, I called the store and asked them about the smell and the guy said, “Oh it must be the stuff I use to clean the floors with. I guess I’d better go open the door.” So if you go to Eddie’s and see the door open, go inside. Otherwise, call ahead and place your order and dash in. For, despite the stinky setting, the dogs are fantastic.  5844 Abrams Rd. @ Northwest Highway. 214-692-5844.

Maxwell Street Polish

UPDATE FROM EVAN: Nancy may be using a tad bit of writer’s license here. I believe it was her who was outside, head crouched between legs. But you get the point, we were so overwhelmed by the fumes that our brains were as fried as the onions. The mothball smell was so powerful you could smell it from 10 feet away when a customer exiting the place opened the door. After 10 minutes, my eyes felt like I had either left them open while swimming the length of an Olympic pool or I had been in a very smoky room for several hours. Either way, not a really good side dish to go with the hot dogs. My dog was good, the bun exceptional, but my appetite really was ruined for the rest of the day.

And I ask this: Nancy makes this whole deal about wanting a hot dog and then she orders a Polish. What’s up with that?

Art by Bob Dob.

In early August, I reported on the Dallas area cheesemakers who won big time national awards at the 25th Annual American Cheese Society Competition in Austin. I’ll wait while you read the post…

…Okay, so now you know Latte Da, Lucky Layla, and Mozzarella Company made our region proud. In a follow-up post, I printed a 2,500 word document detailing the complete list of winners and judges. At the bottom of the lengthy post,  I typed: IF YOU ARE STILL WITH ME, YOU ARE AN OFFICIAL SIDEDISH CHEESEHEAD AND IF YOU SEND ME AN EMAIL YOU WILL BE INVITED TO A VERY SPECIAL CHEESE EVENT. [EDITOR'S NOTE: Please use this form rather than sending an email.]

Three of you, drum roll please: Worzel (shocker, I know), Meaders, and Douglas replied. They are now official SideDish CheeseHeads. But here is the even better news: I am putting together a small FREE event to celebrate Texas cheese and Texas wine. It will be in late September. So let’s start a list below so I can get an idea of how big to blow this out. Lists, I love lists. Go. Sign up. Be a SideDish CheeseHead. We will make Wisconsin blush with envy.

August 26, 2009-Tesar’s, a modern steak & seafood concept by Chef John Tesar and BHT Restaurant Group, will open on September 1. After years of hatching and reinventing some of the hottest restaurants in America, the nationally recognized chef returns to ownership. “Owning restaurants in my early 20’s was rewarding in many ways but I wanted to broaden my ability as a chef on many levels. So for the past two decades, I’ve created restaurant concepts for resorts and even other chefs. Now it’s time for me to develop the Tesar brand and restaurants that will reflect those years of experience and the way I like to eat,” says Tesar.

Tesar’s will offer a wide-ranging menu packed with organically grown, super “green” selections using side-by-side comparisons of grass and grain-fed beef and earth-easy seafood. “I want to respond to the economy and environment with a chef-driven concept that offers affordability and fine dining with healthy and planet-friendly food options,” informs Chef Tesar.

In addition to seafood and steaks, Chef Tesar is introducing Tesar’s Burger Bar as part of the outdoor area of his restaurant that is conveniently situated across from the Cynthia Woods (Mitchell) Pavilion. Under the bun at Tesar’s, the ingredients speak for themselves: top-notch beef ground in-house reigns along with house-made Tesar’s Special Blend Ketchup and hand-cut fries tossed with the choice of truffle oil, chili or wasabi. Uniquely, guests can order their burger with either a healthier grass-fed beef or the more traditional grain-fed beef. Other menu items will highlight the chef’s legendary seafood reputation along with simple and quick items like Neapolitan-style flatbreads.  Plans are on the grill to open several Tesar’s Burger Bars in Texas and Colorado.

Tesar enticed Barbara Dellich, executive pastry chef from Dos Caminos at the Palazzo in Las Vegas, to sweeten up his place. “Barbara and I worked together at RM Seafood in Vegas. Her flavorful handmade-ice cream tasting would rival the creativity of the most honored pastry chefs in the country,” says Tesar. Dessert standouts include Sweet T’s cupcake trio, another brand developing under BHT restaurant group, and “munchie platter” which features caramel corn, warm donuts, rice krispie treats and other munchables.

Most recently Chef Tesar was seen on The Early Show on CBS. Numerous other national and local television appearances along with high profile wine, food and charity events leave Tesar no stranger to the spotlight. The passionate chef  has garnered a distinct following for his fare and his commitment to the locavore movement. Tesar re-imagined the restaurant at the Rosewood Mansion on Turtle Creek in 2006 by creating three unique dining areas, each with its own menu. Under his leadership, Chef Tesar received numerous awards and accolades from food critics on a local and national level. John Mariani, recognized Tesar when he named the Mansion Restaurant one of Esquire’s Ten Best New Restaurants of 2008.

Tesar says this will be the first of many BHT Restaurants. “Diners are searching for chef-driven restaurants and thoughtful cuisine,” states Chef Tesar. “In The Woodlands, we want to make certain we embrace everyone from the Anadarko executives to families who make this the pristine community that it is,” concludes Chef Tesar.

Thursday, August 27th
Brett Basnett
Playing your favorite songs from the Rat Pack
Frank Sinatra, Dean Martin & Sammy Davis Jr.

Friday, August 28th
Bill Shafer
Playing your favorite songs from the 70’s & 80’s
Such as The Eagles, Doobie Brothers & Jimmy Buffett

Saturday, August 29th
Dalene Richelle
Doing a tribute to Divas across Decades
From Etta James to Madona

Chamberlain’s Steak and Chop House
5330 Belt Line Rd. ~ Dallas, TX  75254
Reservations:  972-934-2467

The XVIII Annual Caesar Salad Competition is around the corner: Sunday, August 30, 2009, 4:30 pm to 8:30 pm at the Sheraton Dallas Hotel, 400 North Olive Street to be more precise. “This is your opportunity for an evening of sensational salads, wonderful wine, tantalizing bites, and a chance to vote for the best Caesar salad.”  Members: $65.00. Non-Members: $75.00. Tables of 10: $600.00. Deets here.

Sambuca Restaurant, “known for live music, eclectic cuisine and a rockin’ atmosphere,” will open its newest location Thursday, September 3, 2009 at the Shops at Legacy.

Bailey’s Prime Plus is “pleased to announce the appointment of Chris Rowberry as General Manager of their new 12,000 sq. ft. restaurant in the exciting new Park Lane development at North Central Expressway and Park Lane. Rowberry joins Bailey’s Prime Plus after nearly four years as General Manager of Chamberlain’s Steak and Chop House in Addison, Texas.”

Vin Classic Wines will present a complimentary wine tasting on both Friday and  Saturday  (September 4th and  5th) from Noon until 7:00 p.m. The featured wines are: Steele Pinot Blanc 2006 Santa Barbara County Selene Sauvignon Blanc 2007 Carneros Steele Cabernet Franc 2007 Lake County Snowden “The Ranch” Cabernet Sauvignon 2006 Napa Valley. (5717 Legacy Drive #120. Plano. 469-467-4520)

“In celebration of the Dallas Cowboys upcoming season, RA Sushi Bar Restaurant has come up with the “Cowboys Roll,” which will be available from September 13 through the entire football season.  Guests can also receive $2 off the roll if they present a same-day game day ticket stub.”

According to Eatsblog reporter, Kim Pearce, her Sig-O “likes his Bings to ping with crispness.”

Andrew Chalk is a wine-loving maniac. I asked him to help me cover last weekend’s activities and he did a fine job. He is still reporting! Here is a quick video he produced on an interesting Chardonnay made by Fisher Vineyards (Napa Valley), one of the 100 wines poured at the grand tasting. Note: special cameo appearance.

UPDATE: They’re looking for a manager!

UPDATED UPDATE: Opening in early November.

I was pleasantly surprised with the extensive selection of very reasonable wines,  which paired well with the nightly sushi platters and the Big Island Tomato King, Raymond Kawamata, Tomatoes.

Here are some ideas to put you in the island mood:

When in Hawaii you have to have a fruity cocktail, try recreating a Hualalai lemonade punch from The Hualalai Four Seasons, which from what I could tell was vodka and tuaca, withatouch of lemonade. Close your eyes and imagine one of the most beautiful spots on the Big Island with stunning sunsets, whale watching on the patio and Elvis singing Blue Hawaii in the back ground.
Or the classic Mai Tai, with white and dark rum, orange Curacao liqueur and lime juice. 
Pomegranate Mojitosarealso great cocktail options, with fresh mint, lime, white rum, pomegranate juice and a splash of soda.

Kona Brewing Company Longboard Island Lager or Fire Rock Pale Ale, both made on the Big Island (and sold locally at Central Market.)  Both are great examples of a beer that puts you in the Hawaiian spirit. 

We found an Inama Soave paired beautifully with our sushi.  I am a huge fan of Soave (yes, as in Rico), a light, crisp, easy drinking white pairing especially well with hamachi.  A clean and light white from the region of Veneto, Italy, this wine is a perfect accompaniment to clean, light flavors.  A fresh, clean wine that enhances light fish entrees and subdues powerful flavors, Soave is always an excellent option for the white wine lover.

J Pinto Gris - an easy drinking, light, crisp and balanced white with appropriate acidity, and light peach, pear, sweet spice and honey.  This wine reminds us why we love the Pinot Gris/Grigio grape as it is very light and very easy to drink, and an ideal accompaniment to clean sushi or ceviche flavors. 

2005 Chateau Montelena Cabernet Sauvignon, a blend of Cab, Merlot and Cab Franc, is a full bodied, elegant and well structured wine filled with cherry, red fruit and spice.  We found it for a steal, similar to that at our local Goody-Goody stores. 

The Oracle from Miner Family Vineyards, and incredible blend that I would put next to any of the big Napa redlike Insignia or Rubicon, at a welcomed price.  A true Bordeaux style blend, with a solid amount of Cabernet Franc and Malbec, combined with Cabernet Sauvignon, Merlot and Petite Verdot, The Oracle takes the best out of the vineyards to create a complex, yet subtle wine that opens and improves with every sip.

The Tomato King is a big fan of bubbly.  And whether it be Californian, French, Italian, Spanish or Argentine, any time is appropriate for a tasty sparkling wine or Champagne.
Of course Dom Perignon is always a lovely choice….their Vintage 2000 is an excellent representation of why Dom has remained a top choice for Champagne lovers for decades. An approachable, yet opulent bubbly which is an elegant representation of Pinot Noir and Chardonnay grapes.  Filled with floral, spicy aromas followed by pear and anise flavors.

Or, California’s Mumm Napa  DVX, the 50/50 Chardonnay/Pinot Noir blend was released in honor of Mumm Napa’s founder Guy Devaux.  Aromas of apple, strawberry and vanilla exude the glass, followed by fig, berry and white cherry flavors, ending with a long nutty, toasty finish.  A great sparkler for any celebration, or any day.

Or, a great sparkler from Argentina. Bodega Bressia, one of Argentina’s leading wineries headed by Walter Bressia, has created a sparkler called Bressia Royale.  Made in the tradtional method, this nicely aged bubbly is filled with  berry, tropical and buttery notes with a balanced finish.

In honor of my dear friend, Chef Andrew Ormsby of Dallas’ Andrew Ormsby Catering, I will include Patron Tequila on the rocks with a twist of lime.  Friday the 21st is also Andrew’s 50th birthday and I know we will be clinking glasses filled with Patron to celebrate Hawaii, and his special day.  Happy Birthday my friend!

Here is a transcript of our phone conversation.
NN: What is the concept for The Moth?
SW: Huh? I hate that word. I am not calling it a gastropub which has been done to death but never really even done right. It is [Moth] a bar with better food. It will be chef-driven and will open March 1, 2010. The food will be easy and honest. We are interviewing chefs right now. We will deal with local stuff but let me tell you, if it is no good we won’t use it. So there.

NN: Oh, a BBF?
SW: Yes. And let me tell you—we not doing sliders, mac and cheese, flatbreads, or anything with aioli on it. If I see the word aioli again, I will shoot myself. I’m am sick of it all. We may have a wood-burning oven but if we do a pizza it will not be a flatbread it will be a $%^&*@ pizza and it will be a small part of what we do.

NN: Your other restaurants, Flying Saucer and Flying Fish, seem to have a common denominator. Did you call it The Moth because it flies?
SW: I have no idea why I am calling it The Moth. I like it. I like the way it sounds. That is as deep as I am. There is no visual or spiritual element or significance.

NN: Describe the menu.
SW: Well, it will be predominately small plates. At lunch there will a strong ladies element with a nice menu of healthy selections. At night it will turn into more a guy’s place. The beer element is 50% of the drink component but we will also have more wine and liquor than the Flying Saucer.  We will also have a great outdoor patio.

NN: What else?
SW: Well the developer is putting in three other restaurants in the development.

NN: What is the development called?
SW: *#%@, I can’t remember. Something like LOL for Lower Oak Lawn.

NN: Hmm. That is an unfortunate acronym. They should call it LoOla so that people won’t be laughing out loud.
SW: Hmm. You should write that.

If you have a question for Mr. Wynne or would like to apply for a job. Leave a comment.