I was an invited guest at an unusual promotion for French wine sponsored by Wines of France (that’s the French taxpayer, I think) on Friday night. First was the location: it was here. South of downtown, just off Ervay, next to the railroad tracks at the point where Google stops their street view efforts or I would have seen that their map wrongly shows Kelley Ave. emptying into Ervay. There was no problem parking right outside the place. Somebody had probably stolen the car that was previously there.
Second was the building. It is called Off The Grid because it is an old Dallas Power and Light substation building restored inside to transform it into an event space. The red brick walls have been scrubbed up and black stairways installed to allow easy movement between its three floors. It is all achingly cool (to the moderately fit).
Third, was the format of the progressive dinner. We would start on the ground floor and then eat successive courses on the second and third floors, before returning to ground for dessert.
Fourth was the method of invitation. Virtually every one of the approximately 70 attendees had heard about the event through social media. Wines of France is touring the country from New York, to Chicago, then San Francisco, and now a grand finale in Dallas. Locals who followed them on Facebook or Twitter got an invite to the Dallas event. The whole concept was managed by social media PR agency Lushlife. Although based out of NY, their account peep, Lindsey Johnson, grew up in Dallas so she knew the ‘lie of the land’, so to speak.
Finally were the food and wine peeps at the Dallas end. Lushlife picked Campo execuchef (and Daniel Bouloud student), Michael Ehlert to prepare the meal, and Del Frisco’s wine director, Jennifer Jaco to handle and describe the wines.
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A good wine has always been something to crow about; tomorrow night it will become something to tweet about, too. On Tues. Nov. 17, from 6 to 7 pm (CT) the Four Seasons Resort’s Bar 19 in Las Colinas will host a “tweet-up” — a Twitter-based, virtual, global tasting hosted by Four Seasons’ three top sommeliers in an event that mingles technology and oenophilia.
jump to find out how to tweet along… Continue reading "Sniff, Swirl, Sip, Tweet. Four Seasons Tweet-Up Presents a New Kind of Wine Tasting"
Yesterday, Aaron Wang became DSideDish follower number 1,700! Huh? What’s so special about 1,700? Well, 1700 is considered, by many, as the birth year of farming with seeds in the U.S. which lead to all of this.
So, congratulate Aaron Wang. Perhaps you will be follower number 1,800. We all know what happened in 1800, capice? Chicken Marengo!2 Comments »
From Victory Tavern: We are now on Twitter as well. http://twitter.com/victorytavern. We promote Maverick’s Game Watching Specials, Beer Dinners, Wine Dinners, our new Stimulus Dinner Specials and Lunch Trio.
While I’m sure many of you aren’t into Twitter, we’ve been twittering for about a month or so over on SideDish, and I think it’s pretty fun. I love reading tweets from people like F&W‘s Dana Cowin, Gail Simmons and Kate Krader, Gourmet‘s Ruth Reichl, all the folks at EaterNY, and local chefs Blythe Beck and Kent Rathbun. It’s just another way for me to get information and learn what’s going on out there.
Anyway, enough about us. The New York Times has an interesting article on recipe twittering. Basically, there’s a woman in Northern Ireland who only tweets recipes. She finds it a challenge to see if she can condense them into 140 characters or less. Here is one example:
Strudel Pastry: cut 2T butter/1c flour/mash tater. Knead w 2t yeast/2T h2o; rise 1h. On flour cloth gently pull 17×25″; trim-1″/butter well.
Kashgar Noodles: mix3.5c flour/2egg/t salt; knead+12T h2o. Cut4; roll30x10cm/12×4″. Cut crosswise cm/.5″. Cvr30m.Pinch+stretch dbl. Boil6m.
Find her at twitter.com/cookbook, for those of you who are into it.
A few days ago I asked local restaurants to let me know if they were streaming deals on Twitter. So far only two have responded. I’m going to add a Twitter Deals category to the site so that you can keep up with the updated list. Restaurants, send me you Twitter address.
* From Donna Tanner at Abacus:
Oh girl, he [Kent] is already there: http://twitter.com/chef911
*From Keri Streiber Maggiano’s:
Maggiano’s is on Twitter! Check us out – http://twitter.com/maggianos.
We’ve done a contest/giveaway or two and tried to help coordinate some tweet-ups at various locations. But the biggest benefit is talking straight to our guests. Some tweet about great experiences, some mention not-so-great experiences. But we’re able to read and react to them all – directly and in almost real-time.