Grace Executive Chef Blaine Staniford is headed for the national spotlight on Food Network’s new cooking competition show, Kitchen Inferno, set to debut at 9 p.m. on Wednesday, November 19. In the new series, hosted by Curtis Stone, contestants face off in a culinary showdown, which includes four possible rounds, each increasing with difficulty. Continue reading
It has a quirky name and a slightly quirky location (being a few blocks away from two hot restaurant areas) but Fort Worth’s Clay Pigeon gave me one of the best-prepared meals that I have had this year when I attended as a media guest. Add to the food, a good wine list and thoughtful, attentive service in a restored brick dining room with lots of free parking right outside and you have all the elements of a successful destination restaurant. In fact, visitors to Fort Worth, driving from Dallas or elsewhere, should consider putting Clay Pigeon at the top of their list for New American food while in the city for the museums, performing arts, the rodeo or shopping. It is nearby all those things, but not embedded in one of the restaurant ‘clusters’.
Don’t be fooled by what realtors call the ‘drive up appeal’. It looks like a gas station because it started life that way. Although Clay Pigeon wasn’t on the site quick enough to symbolically preserve one of the gas pumps as did one restaurant in a former gas station that I once visited. Inside, the walls have been sanded back to the brickwork. It makes for a warm, inviting space with maybe too much squareness to be called ‘cosy’. On one side is a shaft of light from the open kitchen and at the back a functional bar that turns out specialty cocktails. The design keeps noise levels reasonable for conversation. Continue reading
The hottest ticket in town last night was definitely the Chefs for Farmers Oyster Bash which took place at the Dallas Farmers Market in Shed One among plenty of farmers, and a smattering of chefs. A few hot restaurants like Knife, TJ’s Seafood Market, The Grape, Stock and Barrel and Gemma represented as wine flowed and revelers danced and paraded through the big Shed as they enjoyed grilled oysters, oyster stew, a clam bake and even seafood stew loaded with plenty of seafaring critters prepared by host Matt McCallister.
Iris McCallister is definitely one of the city’s most gifted event coordinators, and certainly prepared a wonderful evening. The idea actually sprang from the thoughtful mind of Michael Martensen, co-owner of both Driftwood and Proof and Pantry, each known for the oyster prowess. Continue reading
by Andrew Chalk
Julio Peraza is the new AIWF Caesar Salad Champion, making him the twenty second winner of the annual competition that challenges Dallas chefs to win a public vote with their Caesar Salad and ‘lagniappe’ dish. In an impassioned acceptance speech the executive chef at Komali and Salum Peraza attributed his success to his hard-working sous chef Abraham Salum (who also happens to be his boss). The Peraza-Salum team described their winning dish as “Ancho Braised Short Rib and Queso Fresco Tamal, Black Bean Sauce, Crema and Chile de Arbol Salsa”. This is on the menu at Komali. Peraza now becomes Honorary Chair of next year’s event. So popular was this dish that it was sold out before I got to it after circling around taking pictures. Continue reading
Meet Vaughn, a 1-year-old, 52-pound Pointer mix. He came to the SPCA of Texas on October 11 because his owners didn’t have proper housing for him. He was kept outside 24/7, and he’s a guy who wants to be with his people. He is a great dog who is good with kids and other dogs. He is playful and energetic, but he has a tendency to get quite shy when you come in to pet him. It’s actually pretty cute.
Vaughn is a sweetheart who loves kisses and lap cuddles. He is quiet and fun, and he’ll be a great dog for someone. He has been neutered, micro-chipped and given all age-appropriate vaccinations. Come by and meet Vaughn today. #121488 Continue reading
In late October of 2008, Scardello opened it’s doors. They had a crack team of cheese lovers who were ready for anything that came their way. And just like what happens each time they open a new wheel of cheese, they really didn’t know what to expect.
Today Scardello still have an amazing staff of knowledgeable, and enthusiastic cheesemongers, and a case loaded with seriously incredible cheese. The owners, Rich and Karen Rogers have carefully curated the tiny shop that has flourished into a true Dallas gem offering classes with cheese, wine and even chocolate. Continue reading