We went next door to Quesa-d-yas for lunch today. Nice Guy/Good Neighbor/Owner Paul greeted us at the front door with a handshake, then did the same to the next patron that came in.  Genuine hospitality.  The space is bright, clean, and fun.  The menu hangs right there in front of you…with all 23 filling selections in their glory. We ordered the smokey mountain w/ steak [medium], a build your own, w/ pork [carnitas]black beans pico, roasted corn, cilantro, & carm o’s, and a two small burrito selection, we told ‘em “chef’s choice” which they put together chicken, jalapeno strips, cheese, rice, black beans.  All orders come with comp. chips & salsa, so I raised ‘em a large queso.  Total 34 smacks.  Not bad considering four swarthy cooks, the milkman, and a valet couldn’t finish it all.

The “D-Ya’s”  were grilled in a giant tortilla press, not at all greasy/oily, to a nice golden brown crispy-ness.  The fillings,available for inspection a la open kitchen, were all very fresh & made from scratch.  Coulda used a little more salt, but I am a salt addict, Karin Porter [aka Brown Sugar], our chef de cuisine, said “I don’t know, I think it’s just fine.” so there.  15 minutes later, we were handed our complete order, piping hot.  The wait wasn’t a big deal, because they have a flat screen pumping out the VH1 Best of the 80’s videos…In an old Journey vid, I believe it was “Separate Ways” Neal Schon was totally rockin’ the fro-tista and a very comfortable looking powder blue satin kimono sans undershirt and Steve Perry was smuggling either a polska kielbasa or a kosher dill, couldn’t be certain. We will be back.  We will be regu-lars.

Just what do they put in those things? Lordy.

Basically last night’s episode consisted of kicking off Jill (who we all knew was never going to make it) and setting up next week’s episode in which Ariane wil probably be the one to go.

After watching the episodes from this season I’ve decided to offer a few tips to the remaining chefs. 1) Stop using products you’ve never worked with. Black noodles? Ostrich eggs? Just because it sounds like something you’ve used before doesn’t mean it’s going to end up like you think. 2) When you go on a show where someone is eliminated every week, always have an answer ready as to why they shouldn’t kick you off. Don’t hum and hah and make no sense. It works against you. 3) Bring a dessert recipe. 4) Focus. What was with Leah randomly admitting that she likes having boyfriends? This isn’t The Bachelor. No one cares that you’re lonely. We want to see if you can cook.

I’m really not a mean person.  I just watch these people and wonder how they were picked for the show in the first place. If you were good enough to make it on a show called Top Chef, you should be able to make a meringue that people won’t spit out. As the weak are weeded out, my rants will be fewer and far between (probably).

On a happier note, I thought it was outstanding that Tom let them work at Craft and the diners were rejected applicants. That was pretty funny. You could just see the resentment and jealousy seething from some of them. But others were fair and complimentary. And I’ll admit that although Fabio does get on my nerves, his dish was pretty impressive and he deserved to win. (Even though it was kind of cheating since the dish was on his menu at his restaurant) I’m still trying to figure out what he did with those olives. So, now it’s your turn. Come on, Dishers. Don’t you think at least a few of my points were valid?

Hi Everyone! I hope you are all having a great week! I love food. I love sharing good food. I love nice people. So here you go…The other day, we got delivery from Quesa-D-Yas on Greenville. They just opened! I am sure you have seen the building. (It was Eye Love You and is in between Cafe Brazil and The Dubliner.) Our dinner was fresh, fast, and so good. They are unlike any other. We ordered the Ragin Cajun and it was incredible! Our food was delivered in 20 minutes too! If you are stumped for dinner one of these nights, check them out. They are local owners with a great concept. PS: I don’t know the owners. I don’t get free D-Yas. I just really like the good food and great service…Have a great day.

Anyone?

I have a question about valet parking. We go out to lunch/ dinner about five times a week and do not mind valet parking when it is needed. But what if it is not needed at all? I cannot tell you how many times I drive up to an empty parking lot only to be stopped by a valet. An example: I went to get some coffee at Starbucks on Greenville next to Gloria’s. It was 3pm and there was nothing but an empty parking lot and a valet. I drove past the valet and parked the car myself. The valet walked up to me and asked where I was going. I told him I was just getting a cup of coffee and that I could park the car myself. I thought that would be the end of it but then he asked if I planned to “sit down and drink my coffee”. Like that made a difference. My question is what rights do these guys have? If I want to park my car myself do they have the right to tow it? Also, what is the normal tip for these guys? Usually the parking is free but, of course, you should tip. I have been tipping $5 each time.

Yow. Zah. You sure do ask a lot of questions for a dude from New Jersey. First of all, thank you for dining out five times a week. You rock. Secondly, will you tip me $5 if I answer your question? I’d like the Fightin’ Foodies of the Dish Nation to help this guy, but I want you all to know that Obama will fix this too. On your mark, get set…

DALI WINE BAR AND RESTAURANT PRESENTS AN ARTFUL WINE DINNER WELCOMING ANTONIO HIDALGO AND THE SPANISH FLAIR OF HIDALGO IMPORTS

What: Engage the senses with an evening of delectable food and wine pairing as Dali Wine Bar and Restaurant, One Arts Plaza’s newest fixture, joins forces with Hidalgo Imports to serve an exquisite four-course meal of outstanding eclectic cuisine with a Spanish twist, featuring Hidalgo Imports acclaimed wine varietals. Executive Chef Joel Harloff, along with his talented culinary team, welcome and honor host Antonio Hidalgo, president of Hidalgo Imports, for this mouth-watering feast of fine dining and premium wines from Spain. Featured wines, featuring blends of Garnacha, Mazuelo, Syrah, Merlot, Cabernet and Tempranillo, include:

· Blume Verdejo, 2007, Spain

· Style Garnacha Old Vines, 2007, Spain

· Alidis Crianza, 2004, Spain

· Arviza Rioja, 2001, Spain

· La Ninota, 2005, Spain

Who: Dali is a full service restaurant featuring wine country-inspired seasonal cuisine by acclaimed chef Joel Harloff. Dali specializes in wines considered to be “niche and cult” of high demand, along with high quality wines below market price. Retail wine sales are also offered via web site and on-site depending on availability.

An exclusive importer of wines from Spain, Hidalgo Imports, LLC brings quality Spanish wines to restaurants and distributers around the world. President Antonio Hidalgo stresses the high quality and value of wines from Spain and is committed to their status as leaders in the wine market. Hidalgo Imports works closely with their wineries across Spain to ensure exceptional varietals and a quality product.

When: Wednesday, November 19, 2008

7:00 p.m.

Cost: $65 per person plus tax and gratuity

Reservations: Reservations are required. Call 469-385-9360

Where: Dali Wine Bar and Restaurant

1722 Routh St.

Dallas, Texas 75201

www.daliwinebar.com

Reservations are recommended for this special event.  Cost is $45 per person exclusive of tax, gratuity and other beverages.  Located at 2808 Greenville Avenue, The Grape is open for dinner nightly at 5:30pm and Sunday Brunch.    For reservations and more information visit the website at www.thegraperestaurant.com, or call 214-828-1981.

Complimentary valet parking always provided.

Next up in the backstrap. I have to confess I have no idea what this is. Who can help me with a good recipe? Thanks in advance.

Join us Nov 19th at Kenichi Dallas for a tasting of eight premium genuine Japanese sakés: two junmai, two ginjo, two daiginjo, a nigori, and a fun sparkling. Kenichi’s saké sommelier has selected these from the restaurant’s extensive list, perhaps the largest in the nation, to form a fun, completely approachable, taste-at-your-pace event. Participants will receive a tasting booklet describing the brews sampled and and will be guided by the only saké service team in Texas certified by the Japan Saké Brewers Association’s Saké Educational Council. Whew.

As a child, I wanted to be a sake sommelier but it turned out to be yet another one of those youthful wishes, hopes, and dreams that slipped from my mental grasp. However, I did go to a sake tasting last year and it was a learning experience: do not mix red wine with mass quantities of sake. Details for the sake tasting below. Now go.

Cost is $40 + tax per person. Kenichi is donating proceeds and the Kenichi staff is volunteering its time. The beneficiary, The Family Place, is
a Dallas domestic violence shelter.

Wed. Nov 19th, 6:30 - 8:30 (arrive any time before 8pm; taste at your own pace)
Kenichi Dallas
2400 Victory Park Lane
Dallas, TX 75219
(214) 871-8883

Just a quick note to let you know that Campania Pizza in Southlake became the 284th restaurant worldwide to be certified by the Associazone Verace Pizza Napoletana.  We are the 26th in the US and the second in Texas (along with our great friends at Cavalli Pizza in Irving).  So what’s the big deal…aside from it being about an 8 month process - it means that our preparation methods, ingredients, and finished product comply with the VERY strict guidelines set by the Neapolitans for making true Neapolitan pizza. Basicall y- a very simple dough (flour, water, salt, and yeast), topped with crushed Italian tomatoes, fresh fior di latte or mozzarella di bufala, and a bit of basil.  Cooked for about 2 minutes in an 800-900 degree wood-fired oven…no gas, no electricity, no coal, no infrared.Attached is a picture of me with Peppe Miele - president of the American delegation of VPN. Please come in and see us as I’d love to make you all a pizza…we’re having wine dinners the next 2 nights in Southlake!

Now, there is a guy who is excited about going to work. Hey Jay, we have wine LUNCHES around here. Next week is Chianti Classico Wednesday. Want to find a pizza to pair with that?

Superstars Tony Romo and Terrell Owens were no-shows, so their seats remained empty and sad and there was definitely no dancing on the tables. However, legendary players Daryl Johnston, Ed “Too Tall” Jones and Preston Pearson all came out to support Irvin’s Playmaker Charity and owner Jerry Jones even donated $100,000 to the cause.

Guests were offered choices for each course and I began with an heirloom tomato salad that sounded divine. Unfortunately the tomatoes didn’t have that fresh and sweet taste that heirloom tomatoes are known for. My thick-cut filet of beef was a step up, served with a pink center and a slightly smoky flavor (though I didn’t love the initial surprise of the smokiness, it grew on me). Sides of creamy mac & cheese, whipped potatoes, sautéed mushrooms and some very tasty spiced french fries were shared and more than enough for the table. Dessert for me was a chocolate soufflé with chocolate sauce. I think we all know that no one was really paying that much money for the food now were they.

Oh and between you and me, Michael Irvin is a hard, hard man to stop and take a picture of!

Booting someone off the show during the quickfire challenge before they even get settled in? Genius. And I’m sorry but I think we all knew that chick (Lauren, was it?) was going home the more she talked about how awesome she was. And poor Patrick. I guess it goes to show you that culinary students may just be a little too green to compete (remember Candice from season 1). He seemed genuinely sweet and there were others I would have liked to see go before him, but I guess his food was just that blah.

But it’s early in the season and we’re still feeling everyone out. My initial picks to make it all the way?  Jaime seems like a no-nonsense kind of gal who appears confident without coming off like last season’s most-disliked contestant, Lisa. And Gene’s humble, yet capable nature reminds me a bit of season 1 winner, Harold. How do you accidentally make one of the most well-known Indian dishes without ever having made Indian food? Well done, Gene.

As for the villains of this season-the Euro duo is already getting on my nerves. A vinaigrette is not an emulsion? Many chefs would beg to differ, Stefan. But the important question is what do you think, Dishers? Who do you love and who can you not wait to see pack their knives and go? (I promise to put a moratorium on that phrase after this post.)

Three words: fried little asparagus.

That’s all I’m gonna say. Except, I’ve finally figured out how to link the menus. (I think,) Here goes:

The Bar (pdf)

The Menu (pdf)

The Wine List (pdf)

Fried little asparagus. OMG. Whoops.

WHAT:
Roy’s Fall Prix Fixe Menu
A delectable fusion of the freshest fall flavors, the menu was specially designed by Director of Chefs, Gordon Hopkins, as tribute to the spirit of Roy’s dedication to fresh, bold, seasonal flavors.

WHEN:
Available October 1 until December 31st, 2008

MENU:

COST:
$35 per person (tax, gratuity and alcohol not included)

WHERE:
Roy’s Restaurant
Visit www.roysrestaurant.com for your nearest location

ABOUT ROY’S:
First introduced in Honolulu by James Beard award winner Chef Roy Yamaguchi, Roy’s has become well known throughout the world for its Euro-ethnic cuisine featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood.

Press Contact:
KBHall Creative Group, Carolyn Alburger, 415-793-8834, carolyna@kbhallgroup.com

I am a total restaurant snob - which means I don’t leave the 635 loop - EVER!!! Now that I am working near the Galleria - I need help with nice, client-friendly restaurants in the area.

Before I whip out a sarcastic remark about going to our website and finding a restaurant by neighborhoood, I thought I’d let you nicer folks guide her. Go.

Pardon my current obsession with all-things-Italian, but I must go on with my search for the best. I just got off the phone with Paul DiCarlo at Jimmy’s, the go-to store for Italian food and wine products. I told him I had just returned from Italy and before I could finish my sentence he blurted out, “No, we don’t carry pici pasta.” I said, “Well, that was going to be my second question but how did you know I was going to ask that?” He said, very matter of factly, “Oh, everyone who comes back from Italy calls and asks for pici.”

Okay, I know that basically all pasta is flour and water and sometimes eggs, but what is so special about pici? It’s firm and round with a slightly chewy texture served with simple sauces. See that picture to the left, that’s pici pasta fresh from the stove, served in a touch of the water it was cooked in and covered with a layer of freshly grated pecorino cheese and black pepper. That’s it. And to quote Paul, it was culinary greatness. Any restaurant out there making pici? Tell me. Quick.