I’m stuck going to Washington D.C. with a bunch of guy who are not foodies. Help, I need casual restaurants that I can enjoy—I love a good burger—and they won’t feel intimidated by. Bars or pubs with good food?

Would you buy lunch from this truck?

We’ve talked about street food trucks before but I’d really like to get your opinion on whether or not they would work in Dallas. Here is a link to some that are running around Manhattan. Basically a  hopefully funky catering truck tweets their time and location so you know when they are in your area. Now that I am working downtown, I can see how a street food truck zooming around down here might make sense (cents?). Outside of downtown?  I’m not so sure. Big Gay Ice Cream Truck?  Yes, please. Rickshaw Dumpling Truck? You bet.  Maximus/Minimus? Puhleeese! Now, how can we get this rolling in Dallas?

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!

I asked Pyles why he wanted to do the Supper Club, and he had this to say:

“Having traveled the world in search of exotic flavors and preparations, the opportunity to showcase those tastes and customs in this one-time dinner spectacle was very exciting. You will savor the cuisine and cocktails inspired by India, Spain, and the Eastern Mediterranean–think curries, garam masala, cardamom, tandoori, naan, labneh, pomegranates, and pumpkin kofte. Have you ever had a remarkable Lebanese wine? Had your fortune read from the grounds of your Turkish coffee? You will at this dinner! Revel in the unique experience with Indian and Arabic music, belly dancers, and the exotic hookah ritual of narguile shisha.”

Stephan Pyles knows how to throw a party!

During the dessert course, Kyle Stewart of the Cultured Cup will demonstrate a traditional Afghan tea ceremony, and everyone will be able to try Samar’s Afghan Tea, as well as an authentic Masala chai.

Dancing girls! Hookahs! Lebanese wine! Goody bags! Communal tables! Dancing Hookahs ? Perhaps.

The  SideDish Supper Club is not just dinner; it’s a culinary learning experience. Please join us on Sunday, December 6, for the next SideDish Supper Club. The cost is $110 per person and we have included tax, gratuity, and valet parking.

CHECK OUT THE MENU BY CLICKING ON THE SIDEDISH SUPPER CLUB LOGO TO THE RIGHT. Hurry, seating is limited. 214-922-9922.

Here are the contestants and their suggestions. Winner will receive a box of chocolate I bought from a chocolate plantation outside of the lovely city of  Leon, Nicaragua.

Worzel Gummidge:  Knights of The Iguana?
Brad:  The Icedinistas? (you see, it’s like Sandinistas, but the opposite because hockey is played on ice).
Shane: Chinandega Chupacabras, Managua Margays, Masaya Macaws (PICK ONE)
Amy S: The Stars?
Kirk: Club de Hockey de Managua, also known as Las Paletas.
Evan Grant: The Contras, El Presidentes, Whatever Vicente Padilla wants them to be called. (Nice try, he’s a traitor and therefore disqualified.)
restaurant jobs rhode island: Blazing Iguana Nicaragua. It symbolizes their food and culture combining at the same time.

I am eager to find street stands selling Nicaraguan “weekend food” such as nacatamales: shredded pork, potatoes, garlic, peppers, and fresh tomato covered with masa and cooked in a banana leaf. I plan to do my Bourdain-best and hit every vendor in sight. I’ve consulted with Andrew Zimmern who recommends the roasted wild iguana and bull testicle ceviche, but if you’ve been to Nicaragua I’d love to hear your thoughts. (Extra points:  what is the perfect name for a hockey team in Nicaragua? Prize from Nicaragua to the winner. I’m looking at you , Kirk.)

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.)

You guys aren’t even CLOSE.

Okay, Dishers. Some of you are getting closer to naming the restaurant where this chicken fried steak is served. Currently, the initial post has 56 comments. Remember, the 67th commenter on any post wins a place at the table for a group dinner at The Grape. SO, do you want me to reveal this restaurant now or would you like to try a few more times. (PLEASE don’t run up the score, I can see you from the back end)

I’ll give you another clue: the Great Scott did not have it on his list. We are starting here at 56. Next comment is 57 and so forth. GO.

Saker går bättre med Coke!

According to FreeTranslation.com that is Swedish for “Things Go Better with Coke,” a Coca-Cola slogan from the distant past. I am not sure if it ever reached Sweden, in part because the Swedes have their own brown soft drink JulMust. It is not a straight cola, tasting like carbonated caramel, but it fulfills the same role. It must be therapeutic as the side label lists its ingredients as “Filtered carbonated water, sugar, caramel color, flavors produced by natural hops and malt (produced from barley), citric acid, natural and artificial flavors, sodium benzoate (preservative)”. I can assure you that it tastes as good as it sounds. Its $2.25 (with 10cents back on the bottle if you drive to Michigan). If you fancy trying this unusual beverage, and a host of other Scandinavian delicacies, put on your best Viking helmet, re-read chapter one of Pillaging for Dummies and head to The Wooden Spoon in East Plano.

Driving to East Plano? Ingen problem, rätt!?

Chef Gina Stipo teaches Eric and A.W. how to make biscotti.

Almost two years ago, I took a group of friends to Italy to learn how to cook Italian food at Ecco La Cucina just outside of Siena. Yes, we learned how to cook, but, more importantly, we learned how to eat. We traveled to small pig farms, saffron fields, and other artisanal businesses. We all went into shock when we came back to Dallas and tried to find real Tuscan food. (Thus the inspiration for the menu of the SideDish Supper Club on Thursday. Join us!)

Anywhoo, now we want to eat our way across Spain. I’ve spent time in Barcelona but nowhere else. Anyone out there care to suggest an eating itinerary? Kent Rathbun took a group last spring and I looked at his itinerary, but I’d prefer to mix in smaller producers and restaurants with the obvious big deal spots. (Has anyone tried Rathbun’s new Spanish menu at Abacus?) Today is deadline day at the magazine, so you can expect me to be here on the blog doing what I do best.  And looking back at our Italy pictures. And planning another escape.

Next girl up is Central 214’s Blythe Beck. She will star in The Naughty Kitchen With Chef Blythe Beck on Oxygen. I’ve never really understood the naughty kitchen concept. So I checked the shows website. It says:

Blythe Beck, the fiery young chef and star of Oxygen’s upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. The Naughty Kitchen With Chef Blythe Beck is certain to cook up the drama both in and out of the kitchen. Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.

Monday night I went to Central 214 to check it out and write a mini-review. Sadly, I didn’t see waitresses in garter belts or waiters wearing thongs, but I did find the Door Whores. And calories. Lots of calories. What is sexy about calories? I guess we will find out when the show starts on September 22nd. Somebody tell me this is a good thing.

I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.

But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”

I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.

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

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

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

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

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

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

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

–30–

Sacred Cellars Wine Information:

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

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

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

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

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

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

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

Sevy’s Scotch Club Menu:

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

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

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

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

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

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

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

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

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.”

Mario Alfaro has repainted the old Casa Blanca.

The old Casa Blanca on Lemmon Avenue is turning into the new Mario & Sabino’s a “Mexican and Salvadoran food restaurant. Mario is Mario Alfaro (left) and his business partner is Sabino Valle. Mario hopes to open next week. Hmm. I just stuck my head in the door and if they make it by next week, I want to hire the contractors.

Mario & Sabino’s, a new Mexican Salvadoran food restaurant on Lemmon Ave.

Andrew Chalk, bless his wine-lovin’ heart, sends this video on Napa Valley’s  Stewart Cellars. We tasted this exquisite wine at the Texas Sommelier Conference grand tasting. The winemaker is Paul Hobbs.

Anywhoo, Pyles recently returned from Damascus. He writes this:

Recently in Damascus while power-shopping at Souk El-Hamidiyeh for lighting fixtures for Samar by Stephan Pyles, we stopped in at the Bakdash ice cream parlor (founded in 1890) for the most incredible pistachio-encrusted gum mastic and rosewater ice cream. (Nancy, this is the attached photo I took).I watched milk, gum mastic, and rosewater being pounded by hand in vats at the front of the shop. Chewy scoops are then rolled in crushed pistachio nuts and served in a sugary cone. It’s worth the wait.

I love the dude in the Junior League shirt. Hopefully, Samar will offer chewy scoops rolled in crushed pistachio nuts.

Starting at co-execuchefs are Israel “Izzy” Voirin and Christopher “Christopher” Meier. Izzy recently played for Nick & Sam’s; Christopher spent five years at Capital Grille. Both will follow corporate execuchef  Oona Settembre’s game plan closely. Leading off at sommelier will be Jeffrey “Jeff” Ivy, a veteran cork popper at Cool River and Pappas Bros Steakhouse in Dallas. Jeff also lists himself as a Certified Sommelier, Certified Specialist of Wine, and a Top Texas Sommelier (not familiar with this one).

Excuse me, Mr. Bailey, tell me how you feel? “I am extremely proud of the team we have assembled for Bailey’s Park Lane,” said owner Ed Bailey. “We sought out the finest and most experienced talent we could find and we are looking forward to welcoming our first customers in September.” Wait, Mr. Bailey…If this is true, then why did you let Judd Fruia go? Mr. Bailey? Hello?

NYC & Company, the marketing, tourism and partnership organization for the City of New York, is inviting residents of Dallas/Ft. Worth to visit New York City. American Airlines has a limited-time airfare offer between Dallas/Ft. Worth and NYC.–just $99 each way based on round-trip purchase for Economy Class travel is available for purchase through this Friday, Aug. 21, 2009. Travel on these special fares is available from Sept. 15, 2009 through Dec. 12, 2009. Deets below.

They also offer a cheap eats itinerary. And hotel discounts. Dallas/Fort Worth (August 19, 2009) – NYC & Company, the marketing, tourism and partnership organization for the City of New York, is inviting residents of Dallas/Ft. Worth to visit New York City this year to take advantage of exceptional value and unique experiences in the World’s Second Home.  To encourage Dallas/Ft. Worth residents to book now for travel beginning in September, NYC & Company today joined with American Airlines to debut a special, limited-time airfare offer between Dallas/Ft. Worth and NYC. The low fare of just $99 each way based on round-trip purchase for Economy Class travel is available for purchase through this Friday, Aug. 21, 2009, so act quickly. Travel on these special fares is available from Sept. 15, 2009 through Dec. 12, 2009, with some dates embargoed around the Thanksgiving holiday period.  Lowest fares are for Tuesday, Wednesday, and Saturday travel.  Other low fares are available on other days of the week. *See specific details below or on AA.com. NYC & Company also today launched new, customized travel itineraries for visitors from Dallas/Ft. Worth to more easily navigate New York City’s five boroughs and take advantage of all the excitement the City has to offer. All information summarizing the deals and travel itineraries can be found at nycgo.com/itineraries.

“There’s never been a better time to visit New York City and take advantage of the world-class and diverse experiences that can be found throughout the five boroughs,” said Mayor Michael R. Bloomberg.  “With these special travel offers from American Airlines and new travel itineraries from NYC & Company, visiting and navigating the world’s most exciting City has never been easier.”

“New York City is offering unprecedented value this year—with the introduction of this new specially discounted American Airlines fare and the launch of new travel itineraries for our visitors, we hope to stimulate more tourism from Dallas/Ft. Worth to NYC this Fall,” said George Fertitta, CEO of NYC & Company.

This American Airlines special fare offer is available only for travel originating in either Dallas/Fort Worth or New York City. Other attractive fares to New York are available from other cities.

“American Airlines is pleased to join with NYC & Company to offer this limited-time fare as an added incentive to book travel this fall between Dallas/Ft. Worth and New York City, two of the most popular cities in our network  for both business and leisure travel, ,” said Dan Garton, Executive Vice President  — Marketing for American Airlines.

The new travel itineraries announced today provide useful recommendations for visitors, and include “Kid-Friendly NYC,” “NYC in One Day,” “NYC in Three Days,” and “New York Eats.”   Easily accessible on the official tourism Web site for New York City, nycgo.com, these are indispensable tools for planning an upcoming trip to the destination.

NYC & Company continues to highlight value through a number of ongoing initiatives this year, including this summer’s NYC: The Real Deal Summer promotion, which offers more than 100 discounts to visitors at various arts and entertainment, dining and shopping venues, and more, throughout the five boroughs.  In addition, every Friday through Sept. 13, consumers can enjoy an additional 10% off on select NYC: The Real Deal offers if they use their American Express card. Information at nycgo.com/realdeal and nycgo.com/summerfridays.

NYC & Company also continues its ongoing NYC Sunday Stays program, which includes 20-30% off the price of a Sunday night hotel stay at more than 45 hotels throughout the City, including extra amenities.  Information can be accessed at nycgo.com/sundaystays.

For meeting planners, NYC & Company continues its “Meet Me on Sunday” initiative to encourage groups to book NYC.  For those who book a meeting with at least 75% of the room block falling over a Sunday, they can receive concessions from participating hotels, including up to 10% Sunday-night revenue credit, up to 50% off meeting-room rental and 1 per 40 comp policy.  Information is available at nycgo.com/meetingplanners.

New York City is an attractive destination to visit this Fall with a myriad of exciting events and new attractions.  The yearlong celebration of the 400th anniversary of the arrival of Henry Hudson continues with NY400 Week beginning Sept. 8 and culminating with Harbor Day on Sept. 13. Other product highlights include the re-opening of the Statue of Liberty’s crown on July 4; the debut of the High Line Park, an elevated park in the Meatpacking District, in June; and the recent opening of the Titanic: The Artifact Exhibition at the Times Square Exposition Center. The new Broadway season will also kick off this September with exciting Broadway-specific activities throughout the month, including the annual “Broadway on Broadway” event, post-show talkbacks, Broadway Open House Theater tours, and more.

Indispensable travel information on the latest information on visiting New York City’s five boroughs can be accessed at nycgo.com. The Official NYC Information Center at 810 Seventh Avenue is also an excellent resource for visitors who want to enhance their travel itineraries and get on-site recommendations from concierge-style visitor counselors.

In 2008, close to 260,000 Dallas/Ft. Worth visitors came to New York City, according to NYC & Company.

*Fare Terms and Conditions

Fares shown are each way based on round-trip Economy-Class travel purchased on AA.com, and are in U.S. dollars.  Fares are valid for travel on Tuesday, Wednesday, or Saturday.  Other days of the week are available for higher fares.

Tickets may also be obtained (and changes may be made to tickets purchased from sources other than American Airlines, such as travel agents online third-party Web sites and other airlines), through an American Airlines Telephone Reservations Office for an additional $20 or at an American Airlines Travel Center or Airport Ticket Office for an additional $30.  Travel agents may impose an additional service charge for ticketing.

Fares do not include (a) a federal excise tax of $3.60 per U.S. domestic flight segment, defined as one takeoff and landing, of a passenger’s itinerary; (b) up to $18 per round trip in local airport charges; and (c) September 11th Security Fee of $2.50 per enplanement originating at a U.S. airport.

Tickets must be purchased at least 21 days prior to departure or within one day of making reservations, whichever comes first, but not later than 11:59 p.m.(Central Time), August 21, 2009. Fares are valid for travel between September 15, 2009, and December 12, 2009.  Travel embargo dates of November 21, 24, 25, 28, and December 1, 2009, apply.

Advertised fares are valid only on American Airlines, American Eagle, and AmericanConnection® and do not apply to other codeshare flights. Seats are limited.  Fares may not be available on all flights.  Schedules are subject to change without notice.

Fares are nonrefundable and nontransferable.  Prior to departure, changes to your ticket may be made if you meet the restrictions of the new fare and pay up to a US$150 fee, plus any fare difference.  Changes must be made before your ticketed flight’s scheduled departure time.  If you cancel your flight prior to the scheduled departure time, the ticket will be valid for one year from the date of issue for an unused ticket or one year from travel origination for a partially used ticket.  If you do not cancel your flight prior to the scheduled departure time, the ticket has no value.

A portion of travel booked on American Airlines may be operated by American Eagle or AmericanConnection.  American Eagle is operated by American Eagle Airlines, Inc., or Executive Airlines, Inc., which are wholly owned by AMR Corporation, the parent company of American Airlines.  AmericanConnection service is operated by Chautauqua Airlines, Inc.

To purchase tickets on AA.com you must use a credit card with a billing address in the United States, Puerto Rico, U.S. Virgin Islands, Canada, the United Kingdom, or select Latin American and Caribbean countries.

Customers may be charged $20 each way for the first checked bag and $30 each way for the second checked bag.  See www.aa.com/aa/pubcontent/en_US/utility/041208_CheckBagFee.jsp for more information.

AmericanAirlines, American Eagle, AAdvantage, AmericanAirlines Vacations, and AA.com are marks of American Airlines, Inc.  oneworld is a mark of the oneworld Alliance, LLC.  American Airlines reserves the right to change the AAdvantage program rules, regulations, travel awards and special offers at any time without notice and to end the AAdvantage program with six months’ notice.  For complete AAdvantage program details, visit www.aa.com.  For full details on our Lowest Fare Guarantee, visit www.aa.com/benefits.

Master Sommeliers Drew Hendricks and James Tidwell like beer.

Last night the 5th Annual Texas Sommelier Conference (TexSom)  kicked off at the Four Seasons Resort & Club in Las Colinas. Master Sommeliers Drew Hendricks, James Tidwell, and Guy Stout, the chief organizers, welcomed 21 other Master Sommeliers to the conference by putting them in a bus and taking them to Southfork for a barbecue. I was invited to join them and I must say I felt like I was crashing a very private party. These sommeliers and their wine industry friends are a refreshingly tight group and were obviously happy to be back in each others’ company. The Texas Sommelier Association has provided an effective association for wine people to promote professional wine service standards, outline paths for wine education, and to raise public awareness about what sommeliers do. In their spare time, they are party animals. Check out the photos from last night.

The GO TEXAN DrinkLocalWine.com conference in Dallas this weekend featured a tasting of 45 Texas wines. All were 100% Texas fruit. The range incorporated over 20 grape varieties in styles that ranged from very sweet to bone dry. Here are my personal favorites. The scores are mine as well.

2006 Haak Vineyards & Winery Madeira Blanc du Bois. Not remotely like a Madeira, just a very well-made and interesting sweet dessert wine. Treacle on the nose and molasses in the mouth. Good with desserts containing fruit like tarts and crepes. (86/100)

2006 Inwood Estate Vineyards, Magellan. A blend of the five Bordeaux red varieties (Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec) and Spanish star Tempranillo. A massive, chunky undeveloped behemoth of a wine that needs to be put away for five years or so. I think that only then will we discover its ultimate character. Very complex, the restrained nose has hints of raspberry (Tempranillo influence?) and likewise there is raspberry in the taste. This wine is almost chewy in the mouth. The winemaker’s objective is so independent in its thinking that the final results could eventually establish him as either the Mozart or the Pied Piper of Texas red wine making – depending on results. Liquid Frank Gehry. (86+/100).

2008 Landon Winery Tempranillo. I hope this wine is indicative of where this winery intends to go in the next few years. There is clearly-defined Tempranillo fruit in the nose and a medium-bodied mouth feel of varietal fruit and soft tannins. Good for drinking now but will keep for 3-5 years. I would serve this with red meat. The fruit is from West Texas although the winery is conveniently located just a ten-hour rush-hour drive up Central Expressway in McKinney. Landon has historically been one of the worst offenders for importing out-of-state grapes from which they turned out mediocre wine. Hopefully this represents The New Landon. (84/100)

2008 Brennan Vineyards Viognier. This is the white grape variety that seems to be doing best in Texas and nobody illustrates the potential better than Brennan Vineyards. Classic Viognier floral nose leads to tastes of pineapple. A good choice with chicken, spicy food such as Thai or Indian, or fish. Brennan is becoming something of a Viognier expert, growing vines not only for their own use but also selling fruit to other wineries in the state. (85/100).

2008 Becker Vineyards Viognier. I remember the first time I tasted Becker Viognier. It changed my whole perspective on the winery. It was a blind tasting of 10 Viogniers in which all of the other wines came from California. I placed the Becker third. No mean achievement for a Texas wine. This wine has pineapple and lychee in the nose and pineapple in the taste. Same food recommendation as the Brennan (above) but this one may be better for quaffing on account of its fruitiness. (86/100)

2008 Tara Vineyards “Angel’s Kiss”. A Blanc du Bois that may have some Chardonnay blended in. A sweet white that should be served as a dessert wine in lieu of Muscat. The main element in the taste is Peach. (84/100)

The web site www.DrinkLocalWine.org exhorts consumers to drink local wine. This weekend the organization held its first annual conference and it happened to be here in Dallas with an emphasis on Texas wine.

However, it can be hard to recognize local wine. If you are at the liquor store and pick up a bottle of wine with the name of a Texas winery on the label the connection with Texas may be almost non-existent. It may actually come from grapes that were not grown in Texas. It may be fermented outside Texas. It may be aged outside Texas. In fact it may even have been labeled outside Texas. In other words, a completely finished wine is imported into Texas and the label says the name of a Texas winery. But none of the viticulture or viniculture had anything to do with Texas. How is the consumer to know where the grapes came from and where the wine was made?

Maybe the small print on the back label saying ‘Vinted and Bottled by…” is an assurance that the wine was at least made locally even if the fruit came from elsewhere. Not so fast. The weasel phrase “Vinted and Bottled by…” means that only 10% of the wine in the bottle need come from the winery. The rest can be blended in from anywhere.

What about “Made and Bottled by…”.  Isn’t that the phrase that assures local production? No. It means the same as “Vinted and Bottled by…”.

How About “Produced and Bottled by…”? That is closer to what we want but only 75% of the wine must be made by the winery and none of the grapes need come from the winery.

Surely if the label on the front of the bottle says “Texas Wine” that at least assures us that the underlying fruit comes Texas. Again, things are not what they seem. Up to 25% of the grapes on a wine labeled “Texas” can come from outside Texas. That kind of alien percentage is more than enough to totally dominate the character of a wine. Other wine growing areas are much stricter: an American Viticultural Area (AVA) specifies a minimum of 85% and Oregon 95% (since 2007).

One phrase which will guarantee that the winery grew all the grapes in the specified location and made the wine on its property is “Estate Bottled”, sometimes written as “grown, produced and bottled by…”.

What if the label does not name the origin of the grapes but does say “For sale in Texas only..”. Doesn’t that mean it is a Texas grown and made wine? Absolutely not. This is the cruelest misdirection of all. Under Federal Law a wine sold across state lines must list the viticultural area of origin. However, if a wine is sold only in one state the law grants a waiver of this labeling requirement. In the case of Texas, as long as the phrase “For sale in Texas only” appears on the label, the grapes can be from anywhere. While this exemption was created to provide regulatory relief to small wineries it is almost invariably used to allow the use of out-of-state juice by an in state winemaker. As such it confuses the consumer and should be modified to still require reporting of the origins of the grapes.

With such an unnecessarily complicated and contradictory set of laws regarding grape origin and wine making labeling it is no wonder even the experts get confused. At this weekend’s conference one of the panelists praised a Texas wine that won a medal when, in point of fact, most of the fruit in that wine originated in California.

This truth-in-labeling issue is acute for the Texas wine industry. If consumers feel that Texas wineries are just labelers of other state’s wine, they will eschew Texas wine for “the real thing”. This will penalize the many Texas wineries who use exclusively Texas grapes and label them clearly. At the present time the trend is for more and more out-of-state fruit to be used. The industry needs to act soon to place the origin of the grapes on the front label of all wines produced in Texas so that consumers have confidence in the provenance of the product. It should also consider following the example of wineries such as Inwood Estate Winery which has created a completely separate label for its out-of-state wines.

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.

Ferrets are sexually dimorphic predators.

I realize a lot of you love to dine out during KRLD Restaurant Week/Month. You get a three-course meal at these restaurants for $35 and some “proceeds” go to the North Texas Food Bank. Win-win, right?

Over the years, I’ve talked to a many restaurant owners, chefs, and servers who aren’t crazy about the promotion. Perhaps given the current state of business they’ve changed their tune. I’d like to know.

Anywhooo, last year, the finest ferret at PegNews, Teresa “Vicky Christina” Gubbins, wrote the piece I wish I’d written about Restaurant Week. Here is the hot link to her story which officially makes this “Link To Teresa Gubbins Week.”  (Group hug.)

At the risk of going all Eatsblog on you, I would like to know: Why do you like restaurant week? Why do you hate restaurant week?  I will tell you this: it is the worst month of the year to be a dining critic. Okay, let’s rumble like we’re on Las Ramblas.

SideDish, an equal opportunity hot link provider.

Great logo.

Dallas Restaurateurs, Attention! Get Ready To Report: Restaurant Management Bootcamp

The Texas Restaurant Association is offering real world training for restaurant managers. The Boot Camp program includes extensive training on customer relations, risk management, cost control, and employee relations. The two-day event will take place September 14-15 (8:00 a.m.-5:00 p.m.) at US Foodservice in Garland. Here is a link to the sign-up sheet. Hurry, limited to 20 restaurateurs only. Hmm, there could be a enemy planted in the group. IJS. If you love details, I’ve got plenty. But you have to jump.

Boot Camp is one of TRA’s most successful programs. It is an intensive basic training for entry-level managers, and like any boot camp-it’s not for the faint of heart. Participants run through an obstacle course of key issues and challenges. Finding and retaining QUALIFIED labor, especially unit-level managers, continues to be one of our industry’s most significant challenges. Boot Camp has been created to address this critical problem.

Boot Camp is an intensive, two-day training program for employees who have shown management potential, but who have not been exposed to the fundamentals of managing a restaurant. Although intended for such entry-level managers, Boot Camp has proven highly beneficial for managers who have either limited experience or who simply would enjoy a motivational refresher course. Due to limited class size, we accept restauranteurs only.
“Before attending, our employees had mixed emotions about the Boot Camp idea, but they both came back energized and enthusiastic. It was well worth their time and our expense.” Sue Snyder, New Braunfels Smokehouse
Boot Camp runs each participant through an obstacle course of key issues and challenges. Primary focus is directed at:
Employee Relations: Screening, hiring, and retaining quality employees; Interviewing, coaching, counseling, and terminating employees; Establishing employee incentive programs; Building a cohesive and focused team.
Cost Control: Labor Costs; Food and beverage costs; Sales analysis; Using proforma and justifications; Managing the P & L shift by shift.
Customer Service: The concept of customer service and its relationship to profits; Designing and implementing quality service programs; Motivating servers to suggestively sell; Establishing long term client relationships; Analyzing demographics.
Risk Management: How to create a safe work environment; Wage and hour regulations; Liquor by the law; Sexual harassment; Customer and employee accidents.

New! Chapter on “Operating a Green Restaurant”.

]]> http://sidedish.dmagazine.com/2009/08/06/dallas-restaurateurs-attention-get-ready-to-report-restaurant-management-bootcamp/feed/ 1 http://sidedish.dmagazine.com/2009/08/05/texas-wine-trail-harvest-adventures/ http://sidedish.dmagazine.com/2009/08/05/texas-wine-trail-harvest-adventures/#comments Wed, 05 Aug 2009 21:50:37 +0000 Hayley Hamilton http://sidedish.dmagazine.com/?p=7824 Nancy posted the great Texas wine events happening this month last week in her Texas Wine Events post.  If you want to furter the excitement, and hit the trail try the following ideas sent over from GO TEXAN wine today.  Check out the various trails around the state for a little harvest get away this month.

With annual grape harvest celebrations kicking off around most of the state in August and September, many Texans are planning their next Texas wine trail tour. The Texas Department of Agriculture is making it easier for wine enthusiasts to plan the perfect wine weekend with its new Texas Wine Trail page (www.gotexanwine.org/texaswinetrails/) on the popular GO TEXAN wine Web site (www.gotexanwine.org) .

“Texas is one of the fastest-growing wine destinations in the country,” Agriculture Commissioner Todd Staples said. “The Texas wine industry and our Texas wine trails are an important part of our state’s agriculture tourism and economic health. Nearly 1 million visitors each year enjoy discovering the Texas wine industry.”

The Texas Wine Trail page provides a list of the Lone Star State’s eight individual wine trails, and with just one click, consumers can visit each trail’s Web page to find trail descriptions, maps, upcoming events and other related links.

Texas is home to eight wine trails:
-Cross Timbers Wine Trail: www.crosstimberswinetrail.com
-Dallas Wine Trail: www.dallaswinetrail.com
-Fredericksburg Wine Road 290: www.wineroad290.com
-Grapevine Wine Trail: www.grapevinewinetrail.com
-Munson Wine Trail: www.munsonwinetrail.com
-Texas Bluebonnet Wine Trail: www.texasbluebonnetwinetrail.com
-Texas Hill Country Wine Trail: www.texaswinetrail.com
-Way Out Wineries Road Trips: www.wayoutwineries.org