On Wednesday, June 3, CBD Provisions joins together with local winery Duchman Winery and Windy Hill Farm for a special “Goats and Grapes” dinner, celebrating the best of Hill Country’s wines, meats, and cheeses. Executive Chef Richard Blankenship will present a “goat-themed” five-course family-style menu featuring goat of some style in every dish, each paired with a signature Duchman Winery varietal. David Reilly of Duchman Wines and Windy Hill farmer Ty Wolosin will also be attending to answer guests’ questions. The event will be capped at 40 people, so guests are encouraged to make reservations by calling the restaurant at 214.261.4500.
Chef Blankenship’s Texas-inspired dinner menu includes: Continue reading
by Steven Doyle
The day we have been waiting for. June 1, 2015 will be here soon and we can all get our Uchi fix without having to make that trek to Austin.
We had a sneak peek this past week and the workers are busy doing their thing. Dallas Chef de Cuisine Nilton “Junior” Borges has his staff in place and they fired up their first dishes just days ago in training for the big day, and his staff is chock-full of many familiar faces. This is also true for the front of the house which was also hard at work familiarizing themselves with the Dallas menu. Continue reading
by Mandy Davis
Summer may be heating up, but the Perot Museum of Nature and Science always offers cool relief with two new exhibitions that include amazing animals and a DIY makerspace, an exhilarating 3D film line-up, First Thursday Late Nights, second-Saturday Discovery Days, adults-only Social Sciences, military/first responders and late-afternoon discounts, and more for a surplus of summer fun perfect for all ages.
Amazing Animals: Built to Survive will entice visitors to uncover the marvels of natural engineering inside every living thing. Jaws that can crush over 8,000 pounds in one bite, ears that act as air conditioners, a punch faster than a speeding bullet and legs that can leap the human equivalent of a football field in a single bound await in this interactive experience. Opening to the public June 13, the bilingual traveling exhibition will show how every living thing – including humans – is a machine built to survive, move and discover. Continue reading
On May 16, the Dallas Arboretum and Botanical Garden kicks off Summer at the Arboretum with the return of “Flower Houses: Fairy Tales with a Texas Twist.” Continuing the year-long “Deep in the Hearts of Texans” theme, the flower village features four topiary houses up to 15-feet-tall currently enveloped in red, white and blue flowers before transitioning into summer foliage. Each house highlights a Texas-inspired fairy tale vignette-a picante gingerbread man dances around a babbling brook; Goldilocks’ irascible cousin finds herself behind the Pine Curtain, and stubborn livestock starts a chain of events causing a kerfuffle across the prairie. Continue reading
by Mandy Davis
Gelato has soared in popularity in recent years, but authentic, Italian-style gelato is hard to come by in America. Chef Morgan Morano of Morano Gelato is on a mission to change all that with her book The Art of Making Gelato: 50 Flavors to Make at Home. With both classic and innovative gelato and sorbet recipes, Morano reveals the techniques, language and authentic ingredients behind Italian gelato making that has made Morano Gelato a consistent pick for America’s best gelato. Continue reading
by Blanton Webb
There’s a definite trend in North Texas beer this season. Brewers are making a point to address the need for light, clean styles largely neglected in the craft world due to their domination by national macro-brews. What’s more interesting from my side of the bar though is the growing demand for more sessionable craft brewed beers, not only by existing craft beer aficionados, but by long time macro-beer drinkers interested in DFW’s local brewing explosion.
It’s no surprise, Texas’ climate, cuisine, and culture lend themselves to being complimented by something light and refreshing. At the beginning of our new wave of craft brewing, those of us who already had a taste for craft ales gravitated toward the huge flavors popular in other regions that we’d been exposed to in the past. Bitter West Coast inspired IPA’s, boozy Belgians, and malty stouts immediately became (and for many remain) some of the most sought after releases from the emerging brew houses. As a result, craft beer of any origin has become associated with a certain lack of accessibility to those who are used to the popular national brands. Continue reading