Dee Lincoln, creator/founder of Dee Lincoln Steak Bar – a casual steakhouse with prime cuts and gourmet burgers – has secured a location in Fort Worth. Located at 3280 West Seventh St. in the Museum Place project, the expected opening date is first quarter of 2015 and will mark the third location for the concept.
Lincoln says, “I am very excited to build a brand that truly has a soul. I like that this restaurant appeals to the younger generation as well as the older.” Lincoln appreciates the importance of keeping her fans happy through multiple decades, while at the same time appealing to a younger diner. She recognizes the value of evolving in this industry and accepts the challenge of delivering on the expectation of the ever-changing and educated diner in today’s world, while also staying true to the core of her brand. Continue reading
by Andrew Chalk
Twenty years ago the entire sales of Prosecco, the Italian sparkling wine, in the United States market amounted to less than 500 cases a year. Last year sales exceeded two million cases and that was up 27% from the previous year. This is a category that we love, but why? What is it that makes Prosecco so popular?
I tried to throw some light on that recently when Prosecco producer Mionetto sent me samples of five of their wines, from simple and inexpensive to pricier examples near the top of their line. It is fitting that Mionetto should do this as they were the producer that first shipped Prosecco in volume to the USA (in 2000).
For most of its existence here, Prosecco has been popular for two things: its competitive price versus the best known sparkling wine, Champagne (from the homonymous region in France), and as a mixer to make the Bellini cocktail. While giving the wine publicity, neither role promoted the wine as a first-class style of sparkling wine in its own right. Continue reading
by Steven Doyle
Tacos still lead the way as the quintessential Dallas food, standing proudly next to smoked brisket and the ever popular burger. We have waved through the many varieties in the area, including those filled with smoky and crispy bugs and larvae, but the best tacos seem to come off the trompo. The tacos al pastor de trompo is the conical-shaped meat stack that is most likely constructed in the back room of the restaurant by layering thin slices of marinated pork.
The meat used to contruct the trompo is often leg meat or pork butt, marinated in achiote, chili peppers, garlic, onion and pineapple juice for several days. The trompo is made with layers of the seasoned pork on a large vertical skewer which looks much like a child’s spinning top (thus the name trompo) and placed on a vertical skewer as p char the outer layers of the meat very much like a Greek gyro. The trompo more than likely has Lebanese roots, as there is a large population of Lebanese-Hispanics in Mexico. The trompo is thought to have actual ties to another food, the shawarma. Continue reading
by Andrew Chalk
Readers in the tech. sector will be familiar with the concept of an incubator. It is a physical facility with the infrastructure and mentorship to enable nascent companies to grow. For example, it might provide legal, accounting, Internet hosting and marketing assistance. Incubators emerged during the iTulip boom of the late 1990s but the concept has endured.
Now comes news of one Texas wine entrepreneur’s plans to open an incubator for incipient Texas wineries. Mike McHenry is managing partner of Wedding Oak Winery in San Saba, on the northwest border of the Texas Hill Country American Viticultural Area (AVA). Despite its short life, the winery opened in June 2012, it has already established a reputation for soundly made, award winning wines under winemaker Penny Adams. Continue reading
by Steven Doyle
Fantastic news this week from a player in the Dallas chocolate scene, and if you haven’t tasted the turtles from the Dallas Caramel Company you are certainly missing out. The big news is that Rain McDermott, owner and chef at the local caramel company, won the bronze medal in the International Chocolate Salon in San Francisco for her Chai Caramel. Continue reading