Author Archives: Robert

About Robert

I’m a freelance photographer and photojournalist based in Dallas. I specialize in event, assignment, and disaster photography. If you are in need of head-shots, or if you have an interesting concept I’m always looking for people to photograph for my portfolio on a TFCD basis. Feel free to contact me at 214.621.2467 or at rbostickphoto@aol.com. You can also leave your contact information in the reply box below (all information will be private and not visible). You can also find me on Facebook. I am an associate member of the American Society of Media Photographers, and a frequent contributor to the American Red Cross, The Dallas Observer, KTVT Channel 11 and various city departments.

Dish of The Year Club – The Early Days

1by Andrew Chalk

The Tuna Crudo at C’viche on thriving Lower Greenville is an early candidate for “Dish Of The Year” honors. Succulent marinated sinews of tuna are topped with slices of ginger for a decidedly Japanese expression, except that a shot of chili oil in the marinade charges it with a piquancy that decidedly southwestern. Continue reading

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Expressions of Blanc du Bois in Texas

by Andrew Chalk  Photo courtesy of Russ Kane, VintageTexas.com

Nobody chooses to grow the grape Blanc du Bois. It is a concession to necessity in parts of the country afflicted with Pierce’s disease (PD). For the U.S., that means a concentration in the south east of the country where humid climatic conditions are ideal for the disease’s propagation via the vector of the glassy-winged sharpshooter and other insects. Blanc du Bois was created at the University of Florida in the 1960s specifically to withstand PD. It is a cross of vitis vinifera varieties like Golden Muscat with native American varieties and was commercially released in 1987. Continue reading

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Hearty New Menu Items at Max’s Wine Dive Prepare For a Cold Snap

by Andrew Chalk

The self-styled ‘Fried Chicken and Champagne?…Why The Hell Not?!’ upscale comfort food restaurant chain Max’s Wine Dive has just done a menu makeover for the winter. Slight variations apply to each site, but at a recent media event at the Dallas Uptown location chef Patrick Russell took me through his new additions. Both of the dishes below are on the ‘classic’ menu, meaning they are available at all Max’s Wine Dives Continue reading

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Texas Wines Win More Medals At Out-Of-State Competitions Than Ever Before

by Andrew Chalk

Congratulations are in order! In 2014 Texas wines gave another telling demonstration of their continued march towards national recognition. They won more medals at major wine competitions than ever before. These competitions pitted Texas wines against the best from California, Washington, Oregon, Europe and Australia/New Zealand and they continued a trend that started as recently as 2011 of winning more contests than in the previous year. Continue reading

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Eat This: Texas Bobwhite Quail at Clark

quail

by Andrew Chalk

I thought Dean Fearing had a lock on the consumate preparation of Texas’ favorite game bird, bobwhite quail. However, funky Greenville Avenue American bistro Clark Food and Wine Co. is going to give him a run for the money. These birds are delicately grilled with ample seasoning and sever obediently when cut with a knife, although I recommend picking the leg up and sucking off every last meaty morsel. Continue reading

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Time Is Ticking For Toys For Tots

toys4tots3

by Crave Staff

Every year, Toys for Tots provides toys for children who otherwise wouldn’t have much this holiday season. The need is great. But with a little effort, you can make a big difference in a child’s life.  With this year’s deadline for donations coming up on us quickly, and being short on toys this year, help is still needed.  Please visit the Toys For Tots website for the locations still receiving donations.  Be nimble, be quick and bring some cheer to a child’s Christmas.

The mission of the U.S. Marine Corps Reserve Toys for Tots Program is to collect new, unwrapped toys during October – December each year, and distribute those toys as Christmas gifts to needy children in the Dallas/Fort Worth Area.

 

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All Change at The Second Floor

Executive Chef at The Second Floor, Andrea Maricich

by Andrew Chalk

Make careful note of this name: Andrea Maricich. She is the person Scott Gottlich chose to be executive chef at The Second Floor by Scott Gottlich at the Westin Galleria Dallas. She started in June and has had a ‘soft introduction’ in 2014. However, I predict that 2015 could be ‘The Year of The Andrea’ if she continues on her current trajectory. She trained in New York and San Francisco before she and her husband ran a restaurant in Boise, Idaho, for 17 years. The economic downturn prompted the move to Dallas to take the position of chef de cuisine at Hotel ZaZa. From there she came to The Second Floor. Continue reading

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