You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Photo by Maureen Moore. “In the past we’ve made ribs by smoking them on a Weber grill. We finally broke down and bought a smoker. What a wonderful difference! Here is a picture of our first effort.”
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Bacon, cheese and jalapeno omelet by Mickey Lucas.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
You always see the latest dishes from the pros now let’s see yours! Show us what’s being served at the table closest to home.
Marzipan Cocoa Logs by Mikhail Ahi.
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
by Steven Doyle
What started on shaky ground has settled into a perfectly fine repast that is at once comforting and refined. The Front Room at the Lumen Hotel, which is located just across Hillcrest from SMU in Park City, recently revealed a new menu created by executive chef Nick Amoriello, and it gave us a smile this week as we dined in the kitchen as invited guests. We dodged a few plates being rushed to tables as we clinked glasses of merlot and feasted away on tiny tastes of the full grown menu.
Here we sampled dishes created as throw backs to more refined diner fare such as shrimp and grits, roasted chicken and steak and eggs. Amoriello gathers up local ingredients from all the correct sources such as Neuske’s bacon which the chef sous vides as a simply wonderful addition to several salads. Continue reading
Filed under Food Porn Alert, Restaurant Opening, Steven Doyle
You always see the latest dishes from the pros, now let’s see yours! Show us what’s being served at the table closest to home.
Carnitas quesadillas cooked on hot rocks by Mikhail Ahi
If you’ve got something cooking in the kitchen and like to show it off, send a photo and a brief description to robert@cravedfw.com.
By Joey Stewart
Finding something besides fried seafood and burger restaurants along the Texas coast can be challenging, so we are thrilled to have found an alternative on the island of Key Allegro, Rockport, in the form of six-month-old Chartroom.
Executive Chef Chris Veatch (far right) and his team boast a serious experience level as well as degrees from the New England Culinary Institute and Le Cordon Bleu
Located in a scenic setting on the marina, Executive Chef Chris Veatch aims to provide a finer dining experience to the area. “Our menu is upscale American, using only fresh ingredients. Everything, including sauces, is cooked to order. Nothing is held over. Even our desserts are made in-house,” he reports. “The focus is fresh, Gulf Coast seafood, but we’ve also created some interesting meat and poultry dishes.” Continue reading
Filed under Crave, Crave Travel, Food Porn Alert, Joey Stewart
