Chef John Tesar will host a beer pairing dinner with Grapevine Craft Brewery at Knife on Monday, Nov. 3 at 6:30 p.m in honor of North Texas Beer Week. The brewery’s founder and owner, Gary Humble, will be in attendance along with Chef Tesar to take guests on a journey through each of the five courses and pairings planned for the evening. Highlights include the 44 Farms pig in a blanket with Dijon mousse and the award-winning Sir Williams English Brown Ale. Continue reading
Tag Archives: Chef
Remedy, created by Elias Pope (owner of HG Sply Co.) is a neighborhood restaurant/bar that will serve chef created American cuisine. Opening late November/early December of this year at 2010b Greenville Ave, chef Danyele McPherson will serve as executive chef with Guillermo “GMO” Tristan serving as executive pastry chef. They are teaming up to bring a menu that is all about ‘back to basics’ but with polished technique.
McPherson says, “ This is food everyone has eaten before – the idea is not completely foreign – you have a memory of eating it as a child. We are taking familiar and simple ideas and executing them at what we hope is the highest level possible. We want to take these familiar food items and turn them into refined dishes. Remedy is not about sourcing exotic ingredients, it’s about sourcing the best ingredients possible and making the best fish sandwich, BLT, grilled cheese, pork chop, pot pie etc that we possibly can. The menu is inspired by food my mom would make when I was growing up. We will also be serving a rotation of vegetarian dishes. It’s important to me that there be something for everyone at Remedy.”
The lovely flaky layers of pastry that makes up the original cronut, created and trademarked by chef Dominique Ansel in New York, has taken on many forms since its unveiling in early 2013. There have even been several knock-off versions found locally in Dallas, but nothing exactly amazes like the original. Now fast food giant Jack in the Box is making their own attempt, but calls the pastry a Croissant Donut.
For a mere $1.99 you can order three smallish, freshly fried cronuts that are actually pretty delicious. A single bite is .89 cents. Continue reading
Oak Cliff continues to expand its restaurant presence with yet another new and interesting choice, VH Casual Dining and Bar, slated to open Wednesday, September 24, 2014. The new spot boasts all the trappings that make up what a current Dallas restaurant should look like, including a large craft beer selection and locally sourced ingredients. Continue reading
For fans and followers of chef Cody Sharp, as we announced about a month ago he is now hanging his toque at Standard Pour on McKinney in Uptown. Last night the chef performed his first of what hope will be many cocktail dinners at the two year old bar. The style of cookery defined mostly what Sharp is all about, and that is a refined view of Southern cuisine. Sharp rose through the ranks steadily, taking knowledge from some pretty fantastic chefs such as Randall Copeland and Nathan Tate, Scott Romano, Matt McCallister, Katherine Clapner, and most recently at Casa Rubia with Omar Flores. Last night we watched Sharp fly as executive chef along with his new sous Callie Doyle. Continue reading
Chef Tre Wilcox invites you to enjoy an intimate culinary experience straight from his personal kitchen. The former Executive Chef and two-time alum of Bravo TV’s Top Chef, located in the downtown Dallas area, will be combining his passion for teaching with local celebrity chefs. The demo-cooking classes are for those interested in mastering all of the great techniques taught by some of the best local chefs in Dallas. There is no other Saturday lunch that can compare to this fabulous 4-course meal, prepared & served to you one on one.
Each class is from 12-3 pm on select Saturday dates. Chef Tre Wilcox and one guest chef will each prepare 2 courses to make a spectacular meal prepared for you right at the kitchen counter. It’s a great way to ask all of the questions you’ve wanted to know regarding how chefs interpret, create and execute foods that they are known for. Continue reading
Trinity River Audubon Center will host a fall fundraising dinner: Songbird Supper, a Meal in the Meadow. Proceeds will support outdoor education for north Texas children and wildlife habitat restoration. Renowned Dallas Chef, Sharon Hage will design the meal to showcase produce and sustainably raised meats from nearby farms and ranches. We will celebrate the harvest with custom crafted beers and Texas wine.
The scene will be set for an unforgettable evening with the community table meandering through a spectacular meadow along the edge of the Great Trinity Forest. Skeins of geese in the autumn sky, coyotes yipping in the far distance, a confetti of leaves floating on a cool breeze; it is sure to be a magical fall evening benefiting Trinity River Audubon Center. Continue reading