Category Archives: Chefs Say The Darndest Things

Grab A Program, There Are Chefs On The Move

Jeff_Harrisby Steven Doyle

There are plenty of chef movements about and it is insanely interesting. First, let’s look at the players: Jeff Harris, Andrew Bell, Jeffrey Hobbs and Al Haven. What they have in common is that they are extremely talented Dallas chefs and have recently made a move. I have used the term “chef hoarding” in the past, and this might be the ultimate move in that play.

Let’s look at who is on the move. Jeff Harris is the uber cool chef that made a splash at Craft Dallas then joined as exec chef at Bolsa, replacing Graham Dodds as he made way to Central 214. Harris is now moving on to work for Consilient as chef at new A F+B Fort Worth. Wait, Jeffrey Hobbs had that gig, right? Hobbs has been called up by Neighborhood Services and will now be the chef at the Preston location. You may recall that Dodds recently moved to Consilient and is now at Hibiscus. If this seems confusing, it gets better.     Continue reading

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Bourdain Stumbles Upon Secret Service Kegger

bourdainby Steven Doyle

We weren’t sure if Anthony Bourdain was pulling our leg when we saw his Tweet this past Sunday evening that said “The guys who rented our phones in #Myanmar before us were Secret Service. They should really have deleted their texts. #Kegparty!” We are used to a certain irreverence from Bourdain as it is part of his charm, however State Department officials took notice of the message that went out to his million followers.  Continue reading

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Happy Chefsgiving: Will Fleischman

by Steven Doyle

Thanksgiving is upon us once again and all the gobblers are running for cover. To get you in the mood for a little fun and relaxation we asked a few chefs around Dallas a some questions so we get our dinner cooked just right. We will run their answers both today and tomorrow, so check back often to see how your favorite chef weighs in on the holiday.

Will Fleischman is the pit master and chef at Lockhart Smokehouse in the Bishop Arts District. He was featured as one of the top ten pit masters in the United States by Southern Living Magazine and has cooked around the world. Think of Will as a thinking man’s chef who has an affinity for post oak.

Don’t let Will’s deadpan humor or enormous beard frighten you away, the man is very approachable and entertaining. Continue reading

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DAT Underground Dinner Friday, September 7, 2012

by Steven Doyle

More news from Chef DAT as he makes his way back from his holiday that included nine states and seven underground dinners. DAT has gathered some new ideas and a fresh perspective and will share the recipes and stories of the trip at a special dinner this weekend.

The underground dinner will feature six courses for $70 and is BYOB as usual. We have the full menu below. From the looks of the menu it would appear that DAT picked up an immersion circulator, always a fun gadget to have in a kitchen.      Continue reading

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Celebrate Julian Barsotti Day

by Steven Doyle

I would like to pronounce this Julian Barsotti Day and suggest hitting up both of his locations in Dallas today.

First, Nonna is  the acclaimed restaurant in Highland Park located off Lemmon Avenue and Loma Alto in Dallas.  The man takes great strides in making superb, fresh Italian cuisine and is never open for lunch — except for Fridays. I might suggest taking a few pals and grabbing his white clam pizza or one of the fresh pasta dishes.   Continue reading

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McCallister Calls Out The Groundhog

by Steven Doyle

Matt McCallister is not one to mince words. If you follow the CampO  chef at all you will find that he speaks his mind fluently. Today he voices an opinion on the findings of Punxsutawney Phil yesterday as he runs through an undisclosed area foraging for Spring onions.

Says the chef, “Found a baby snake while foraging for Spring onions after my run today… Spring onions are everywhere… that groundhog doesn’t know shit.”

Fair dinkum, Matt.   

 

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