Category Archives: Crave

Julio Peraza at Proof+Pantry

julioby Steven Doyle

We have confirmation that Julio Peraza left Salum/ Komali and is now exec at Proof+Pantry. The classically  French trained chef Peraza is said to be heading up the kitchen at the soon-to-open  Madrina owned by the same group that operates Proof+Pantry.

Abraham Salum, owner of both Komali and Salum said that Peraza’s last day at Komali was yesterday.

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Celebrate Bastille Day at Lavendou July 13-16

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Lavendou Bistro Provençal’s culinary creations are presented with gracious service in a setting of warm and charming French countryside décor. Featuring comforting meals to feed the soul with flavor experiences from every region of France, Lavendou’s recipes include classic French and Provençal dishes prepared under the guidance of owner Pascal Cayet and his culinary team, complemented with an extensive list of French and California wines. In addition to lunch and dinner, Lavendou also hosts French High Tea events and offers French cooking classes.  You will also find the very best soufflés’ in Dallas at Lavendou.  Continue reading

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Win Two Tickets to the Steel Mixology Class July 11th

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by Steven Doyle

Omar Yeefoon, barman and representative at the 86 Company will be teaching a cocktail class July 11th at 4pm. You will be greeted with a fun libation, and Omar will walk you through the finer points of mixology. The cost for this class is also $35.   Continue reading

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In and Out of Favor

woman-drinking-beerby Blanton Webb

Though the bar as an institution is often associated with talks of politics, opinions, and off-color humor, there is one question that never fails to grab my attention. “…So what’s your favorite kind of drink?” Whether it’s asked by the bartender trying to guide a guest to a selection or just a couple of patrons striking up a conversation over one concoction or another, that simple query has led to some of the most interesting conversations I have ever participated in or eavesdropped upon. It doesn’t matter what kind of place it is, or what kind of drinks the people are talking about, the qualities that make something a favorite for someone can say a lot about our taste.  Continue reading

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Meet Garrett Marrero from Maui Brewing Company

by Steven Doyle

We recently caught up with brewer and general happiest guy we ever met and asked him a few questions.  Please meet Garrett Marrero from Maui Brewing Company.  We recently caught up with the brewer which offers beer made in Hawaii and shipped to the mainland.  There are a few confusing brands out there that claim to be shipped from Hawaii and Garrett will attempt to clear that up for us.  Continue reading

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2015 Crave Grill Guide and Reviews

by Steven Doyle

Grilling season is in full swing and it is time you thought about tossing out the old rusty model you have been clinging to for so many years. We have a little guidance in selecting a new model that will not only impress your neighbors, but ease you through many summers ahead. Unlike our pal Hank Hill, we prefer using real charcoal for a better tasting product. When using charcoal, we recommend natural lump charcoal and not briquettes which can be laced with undesirable ingredients. Lump charcoal burns hot, and with some brands your grill can reach over 1000 degrees Fahrenheit. Perfect for grilling steaks. You just can’t get this kind of heat out of briquettes. Plus there is very little waste cleanup with natural charcoal.          Continue reading

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Top Pot Donuts Announces Third Dallas Area Location

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Top Pot Donuts will join CityLine, the company’s 186-acre mixed-use project in Richardson, Texas.

Top Pot offers made-daily varieties of hand-forged donuts, fresh roasted coffee, locally made pastries, and a variety of sandwiches. Menu items include over forty kinds of donuts with zero grams of trans fat, including the old fashioned, cake, filled and fritter. The exceptional quality, vintage aesthetic, and personal customer service is designed to get the customer’s day started off right.  Continue reading

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