Rabbit Hole Brewing Releases Tweedle Yum


Rabbit Hole’s Tweedleyum, a Hefeweizen made with strawberries, combines the natural banana esters derived from an authentic German Hefeweizen yeast with 100% natural strawberry puree to create a slightly sweet, easy drinking fruit beer. The refreshing nature of the fruit combinations in this new seasonal promises to be something on which even Tweedledum and Tweedledee can agree.   Continue reading

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Javier’s Is Still El Jefe

by Steven Doyle

There are certain spots in Dallas that belong in a category that is beyond critique. These institutions are engrained in every lifelong Dallasite and should be revered much like that wise, elderly uncle who spins wise about his first love. Every city has such restaurants, and we have ours in North Texas that are enveloped in a flag of taste memories.

The first bite into a postage stamp-sized slice of Campisi’s pizza can fulfill such a memory for many. Forget the fact the mushrooms are not from Tom Spicer and the sausage wasn’t made at Jimmy’s Food Store. You won’t find lithe slivers of handmade charcuterie on the pizza, and that is okay.   This is the classic stuff made famous by the likes of Jack Ruby. Who are we to argue? Continue reading

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Filed under Local, Margarita, Mexico, restaurant news, Steven Doyle

A Cheese You Will Love: Cowgirl Creamery’s Mt Tam

628x471by Steven Doyle

What weighs five ounces, is about an inch and half tall and is no more than five weeks old?  I can only think of one thing, the MT TAM from Cowgirl Creamery. This lush heavy butter fat cheese has a soft and very edible rind, slightly oozy in the center and will make you leap like a lord. Lords do leap quite a bit, and Mt Tam may very well be the reason why.

Cowgirl Creamery’s Mt Tam is arguably the finest example of a triple cream in the United States. It has a rich and buttery flavor with a natural essence of cremini mushrooms, a certain nuttiness from the aging, topped with a delicious lemony finish that pairs ever so wonderfully with your favorite bubbles. It is a festive cheese and it clings to a festive wine. But do not fear pairing with whatever works for you.

In the past few weeks we have enjoyed the cheese with a delicious 2010 Pinot Noir from MacMurray, and more recently with a Malbec. The Malbec had an assist from particularly beautiful and plump blackberries, which were on the sour side but played well into the hands of the wine and cheese combination. The MacMurray pairs well with most anything.   Continue reading

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Beer and Cheese Pairing at Community Beer Co. March 26th

(C) Hayley Young Photography

Community Beer Company welcomes Cheesemonger, Ali Morgan, from Rare Edibles, as she continues her quest to bring together our favorite fermentables: cheese and beer!

At the event they will feature four select craft brews, each paired with a complimentary and contrasting cheese with descriptions of taste profiles and styles from brewers and industry experts. That’s four beers, eight cheeses for only $30.  Come hang out at the brewery and kick it as they explore the melange of flavors that have been enjoyed communally for thousands of years. This event will sell out fast, so grab your tickets today.   Continue reading

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Classically Jazzed!

Bach_Doubleby Sally-Page Stuck   photos provided by Serkan Zanagar

Always innovative, Open Classical just raised the bar. Headed by violinist and composer, Mark Landson, Open Classical has produced over 125 classical events in the last three years. Their latest endeavor is its new series, Classically Jazzed. The premiere performance was on Friday, March 20 in Richardson’s Eisemann Center. Inspired by the music of classically trained jazz artist Eddie South, Classically Jazzed takes traditional pieces and reinvents them in the modern genre.

The works chosen are familiar: Bach’s Concerto for Two Violins in D Minor, Für Elise, Mozart’s Symphony in G Minor and more.   Mark Landson  “wanted to create these in a way which stayed true to the motivic development that the composer wrote instead of just using the basic melodies and then doing improv.” To the untrained ear, it will sound reminiscent of French gypsy jazz of the mid-twentieth century (Think Django Reinhardt). Trained musicians will have much respect as they hear rhythms altered, chords modified and seemingly improbable components joined.   Continue reading

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Dallas Dim Sum Guide

by Steven Doyle

Circulating steaming carts bearing light treasures all steamed, sautéed, fried and baked. Tiny packages of light bites meant to share and enjoy with friends and family, dim sum is the whimsical power brunch that will at once satisfy your curiosities and hunger.

What started out as a Cantonese supplement to tea service, much like tapas is to beer and wine, dim sum was brought to the west during the mid-19th century Chinese migration to the United States. Since then the tradition of dim sum for many has inspired what we know as brunch in modern times; a mid-morning meal fortified with friends and conversation.  Continue reading


Filed under Chinese, Crave, Dallas, Dim Sum, Steven Doyle

Three Interesting New Texas Wines

chalk1by Andrew Chalk

Texas is a rapidly improving but young wine region. Just about everything is an experiment. One of the outcomes is an ever-rotating supply of interesting wines. This week two wineries, both of whom use only Texas grapes, sent me some interesting examples of their recent work.

Wedding Oak Winery is located in the pecan capital of Texas, San Saba. The location, in the northern Hill Country, provides grapes for the Texas Sangiovese shown on the left, above. The nose on this wine is redolent of cherries, strawberries and black pepper.  In the mouth there is forward, ripe fruit of cherries balancing the medium plus acid levels. The firm tannins would make this wine a good match with your first attempt at cooking a Tuscan Bistecca alla Fiorentina, albeit from Texan grass-fed cattle.   Continue reading

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