There were many advances in the Dallas restaurant scene in 2011, and we are looking for many more in the coming new year. We would like to take a moment to bring attention to several exciting trends that took place. Later in the week we will focus on some trends we would like to see spring up in Dallas. Continue reading
Category Archives: therapy
Festivus is a holiday created by the writers of the now syndicated television program, Seinfeld. The wildly popular show featured the weekly antics of Jerry, George, Elaine and Kramer as they battled through life in New York City. Often times they would be disturbed from their self indulgences forced to interact with their parents. One particular episode the viewers discovered a quirky holiday made up by the father of George Costanza, Frank.
Most of what was written into the television program was based on real life, and this is true with Festivus. In real life Festivus dates back to 1966 when Dan O’Keefe, former editor of Reader’s Digest decided that Christmas was too commercial to celebrate. Years later O’Keefe’s son, Daniel, would write for the series and included it into a script that ran in December, 1987. Continue reading
Highland Park’s personal top chef, Tre Wilcox sent a lovely missive via Facebook that displayed some of his experimentation efforts in the kitchen. There isn’t a whole lot to add to the burger that will be sold at Marquee Grill that he didn’t already think about.
Wilcox describes this as a Short Rib-Foie Gras Stuffed Burger with gold leaf aioli, house pickles and truffle parm fries. There is little we can say after reading this, but “damn”.
Last weekend I was able to help guide the Dallas by Chocolate Tour, a new tour company that shuttles guests around in a luxury bus making a handful of stops only to taste chocolate. In the next few days I will share some of the stops and the chocolates we sampled. This past tour took us to Neuhaus Café in North Dallas, Scardello, who sells some pretty damned good chocolate including Oh* Brownies and paired samples with cheese, CocoAndrē and Dude, Sweet Chocolate.
Today we take a look at Dude, Sweet Chocolate where pastry chef Katherine Clapner hosted the group of chocolate tourists and shared her insight into her own brand. Continue reading
by Steven Doyle photos by Robert Bostick
Last Sunday we witnessed the latest edition of the pop-up restaurant with a heart, Café Momentum. For those that follow along each day, you already know that Momentum works with Youth Village. The young men in the program at the Youth Village are offered real-world training and hope for not only a career in hospitality, but at life.
The ultimate goal for Café Momentum is to become a full on not-for-profit restaurant that continues to work with Youth Village daily. In the past year many steps have been gained towards the goal, raising nearly $100,000 to date. Continue reading
In 1919 the 18th amendment was ratified into the Constitution of the United States. In the following years the government would spend $310 million enforcing Prohibition, and lose $11 billion in tax revenue.
Herbert Hoover would say, “Our country has deliberately undertaken a great social and economic experiment, noble in motive and far-reaching in purpose.” That noble experiment would eventually fail, creating more crime and poverty than it had originally set out to eradicate. Continue reading
Jack Perkins beats to a different drummer. This is a fact that he well embraces, and quite possibly the key to his success at Maple & Motor Burger. Perkins has met with his share of controversy, mostly surrounding his role as task master at the burger Mecca. Having rules in place keeps Jack’s house in order, especially during fast paced lunches when lines etch outside and around the building as local burger devotees anticipate their favorite nooner.
It is because of his character and place in the restaurant landscape that Perkins was recently invited into the fold of chefs that are participating in Cane Rosso’s Industry Night. We reported on this some weeks ago as owner Jay Jerrier announced that he would host a large variety of chefs each week, and premiered the string of evenings with The Grape’s chef Brian Luscher. Continue reading