Christmastime is when all make merry, and certainly feast. There is hardly a Christmas film that doesn’t have at least one great dining scene. We have chosen a few of our favorites. Hope you enjoy. We included a few video clips for your enjoyment.
Category Archives: Crave
Today we visit with the absolute giants in the tamale industry, La Popular. The Tamale House has gained a reputation for not only making quality tamales year round, but also takes pride in giving back to the community as we will find out with this Q&A with both Jesse Moreno Sr. and Jr. at La Popular.
La Popular is one of the most respected tamale makers in Dallas and for a good reason. The tamale continually makes the top of any best tamale list since they opened in 1984. There are currently two locations for La Popular, one in the Lakewood area and the other in Shed #1 at the Dallas Farmers Market. You ma pick up fresh, hot tamales for the holidays at either location, even on Christmas Eve and New Years Eve.
Jump to join the conversation with the Moreno family. Continue reading
The SoupMobile was founded in 2003 by David Timothy, whose mission in life is to bring dignity to the over 10,000 homeless in the Dallas area. Timothy, also known as the SoupMan, 200,000 hot meals per year from his mobile kitchen. Each day at noon he serves about 600 hot meals to the city’s homeless. Continue reading
The Dean’s List, a new Dallas-Fort Worth-based online wine retailer, creates an experience that makes buying wine fun, educational and approachable. For more than 30 years, Dean’s List founder Dean McSherry has established his career in the restaurant business and wine industry. With the creation of The Dean’s List, Dean and the team believe that everyone deserves to enjoy great wines with the convenience of delivery services. Its website allows clients and subscribers in 39 states to shop for wines, order online and have wines shipped directly to their home or business.
Dallas-Fort Worth area customers receive free delivery. Not only does The Dean’s List source great wines, but it also believes in giving back to the community through its “Taste, Buy, Give” wine tasting event concept. This allows 20 percent of all proceeds from the wine tasting event to be donated back to the charity of choice. Continue reading
Brunches in Dallas are almost ritualistic, with copious amount of eggs served unceremoniously atop English muffins and drowned in a bright yellow hollandaise. Do not forget the requisite pitcher of mimosas that set off even the dullest Sunday Funday. But Clark Food and Wine has taken a different look at how a brunch should be served. You remember Clark, which opened its doors just months ago on the lucky side of Lowest Greenville Avenue and is owned by chef Randall Warder, the former exec sous at the Mansion during the Fearing era. This is a pretty serious restaurant that is easy on the pocketbook, but serves up huge flavors with many items touched by the house pizza oven or smoker. Continue reading
After a devastating house fire on Monday, December 1st, John and Christi Livermore, local Frisco residents, lost everything. Miraculously, everyone survived unharmed (including the family dog) however the family suffered a complete loss of material things, including their home – which was located in the Trails of West Frisco. The Livermore’s have three active sons, in the 2nd, 5th and 9th grades. The family also attends at Grace Avenue United Methodist Church in Frisco.
Such tragic loss is unthinkable, especially during the holidays. In an effort to help the family get back on their feet, Texadelphia Frisco will be donating 25 percent of all sales on Tuesday, December 9th, to the Livermore family. Continue reading
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