by Steven Doyle
What is made up of butter, flour, water and eggs, piped into several shapes for a variety of uses, and made most famous by our friends at Cafe du Monde in New Orleans? It is, of course, the pate à choux dough which brings us delicious pastries, both sweet and savory, such as eclairs, cream puffs, profiteroles, croquembouches, French crullers, and Indonesian kue sus, dumplings. In the case of Cafe du Monde, choux is also responsible for the beignet, that wonderful little bit of fried dough that we typically dump a crazy amount of confectioner’s sugar onto and devour without remorse alongside a steaming cup of coffee.
There are more than a few versions of the beignet in Dallas, and bring you some of the best. Continue reading
by Steven Doyle Trinity River Audubon Center’s signature event, Scissor-tails & Cocktails, presented by the Omni Dallas, is the party to support outdoor education for North Texas children. With tasty treats from celebrity chefs, s’mores around the campfire, birds of prey, live music from the Dallas Family Band, a silent auction and so much more, it’s a fun and festive celebration benefiting Trinity River Audubon Center’s outdoor educational programs for kids. Ben Jones, Trinity’s Center Director, says “At Audubon Texas, we’re passionate about connecting kids to nature and building a foundation for conservation stewardship. Kids from Pleasant Grove to Preston Hollow from Lakewood to Lake Highlands and Oak Cliff to East Dallas – kids from every background and stripe; we believe every child deserves a proper introduction to the outdoors – No child left inside!” Continue reading
by Steven Doyle
There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta an salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced seven dishes in the Dallas area. Continue reading
by Steven Doyle
Recently I was an invited guest at a special dinner hosted by Knob Creek that was held at Boulevardier in Bishop Arts. Boulevardier is already one of my favorite Dallas restaurants, but this was a special menu that included two whole hogs, one which was actually broken down in front of the gathering by one chef Nathan Tate. Tate is a bounty of a man that easily and deftly handles the hog with precision accuracy. He used each part of the swine to create a splendid dinner that had diners chatting about it for days. Here is why.
The evening started with a flurry of passed appetizers and Knob Creek laced cocktails. Eddie Eakin had a full complement of bartenders staffed and ready to make the cocktails fly at a moments notice. Although we thoroughly enjoyed sipping the whiskey straight, it was particularly enjoyed in each of the four cocktails presented that evening. We started with a Brown Bomber which is made up of Cocchi Americano, Suze, and Five Spice Bitters. I am sure Eakin can recreate this cocktail for you should you ask. He is currently undertaking a 150 cocktail bible that will be enacted soon at the restaurant. Continue reading
by Steven Doyle
One of our very favorite brunch spots is in Bishop Arts. Now you can enjoy Boulevardier’s brunch on Saturday, too. It is difficult finding a decent Saturday brunch in Dallas, one that is not just a lunch menu with mimosas.
The brunch menu includes popular items such as Legs and Eggs (crisp duck leg confit, sunny side-up duck eggs, Homestead stone-ground grits cake, huckleberry sauce), Steak Frites and Eggs (wood grilled hanger steak, two eggs your way, hand-cut French fries, sauce béarnaise), Tate Farms burger (house bacon, fried farm egg, gruyere, caramelized onion, house pickles, pain au lait bun) and more. Continue reading
by Steven Doyle photos by Robert Bostick
As we gear up for this year’s Chefs for Farmers event November 3rd, the excitement rises. Some months back we checked out the sous chef competition, won by Boulevardier’s sous Gmo Tristan. This past weekend we attended the big annual Mix-Off at Standard Pour and sponsored by Maker’s Mark and Patron. There were just over 100 very thirsty people who acted as judge and jury for the competition.
We were met by some of the city’s best cocktail ladies and gents who led with some very spirited competition and smack being served up to the crowds delight. Samples were offered from each bartender with the final victor being Eddie Eakin from Boulevardier (anyone keeping count – that is two in the win column for this restaurant). Continue reading