by Andrew Chalk
Twenty years ago the entire sales of Prosecco, the Italian sparkling wine, in the United States market amounted to less than 500 cases a year. Last year sales exceeded two million cases and that was up 27% from the previous year. This is a category that we love, but why? What is it that makes Prosecco so popular?
I tried to throw some light on that recently when Prosecco producer Mionetto sent me samples of five of their wines, from simple and inexpensive to pricier examples near the top of their line. It is fitting that Mionetto should do this as they were the producer that first shipped Prosecco in volume to the USA (in 2000).
For most of its existence here, Prosecco has been popular for two things: its competitive price versus the best known sparkling wine, Champagne (from the homonymous region in France), and as a mixer to make the Bellini cocktail. While giving the wine publicity, neither role promoted the wine as a first-class style of sparkling wine in its own right. Continue reading
by Steven Doyle
Tacos still lead the way as the quintessential Dallas food, standing proudly next to smoked brisket and the ever popular burger. We have waved through the many varieties in the area, including those filled with smoky and crispy bugs and larvae, but the best tacos seem to come off the trompo. The tacos al pastor de trompo is the conical-shaped meat stack that is most likely constructed in the back room of the restaurant by layering thin slices of marinated pork.
The meat used to contruct the trompo is often leg meat or pork butt, marinated in achiote, chili peppers, garlic, onion and pineapple juice for several days. The trompo is made with layers of the seasoned pork on a large vertical skewer which looks much like a child’s spinning top (thus the name trompo) and placed on a vertical skewer as p char the outer layers of the meat very much like a Greek gyro. The trompo more than likely has Lebanese roots, as there is a large population of Lebanese-Hispanics in Mexico. The trompo is thought to have actual ties to another food, the shawarma. Continue reading
by Steven Doyle
Fantastic news this week from a player in the Dallas chocolate scene, and if you haven’t tasted the turtles from the Dallas Caramel Company you are certainly missing out. The big news is that Rain McDermott, owner and chef at the local caramel company, won the bronze medal in the International Chocolate Salon in San Francisco for her Chai Caramel. Continue reading
The AT&T Performing Arts Center announced today that tickets for two exciting and thought-provoking events will go on sale at 10 a.m. Friday, July 25.
An Evening with Ken Burns and The Roosevelts: An Intimate History is presented in association with KERA, at 7 p.m. Thursday, September 4 in the Winspear Opera House in the Dallas Arts District. This event will feature a first look at the new documentary from the acclaimed Academy Award-winning historical documentary writer, director/producer.
Rick Steves’ The Holy Land: Israelis and Palestinians Today is presented in association with KERA and The World Affairs Council at 7:30 p.m. Wednesday, October 1 in the Winspear Opera House in the Dallas Arts District. Continue reading
by Andrew Chalk
It is the middle of summer and people are away on vacation. If you are a Dallas steakhouse, how do you fill the tables? Answer, do a promotional special. Several Dallas restaurants have taken up the challenge (this is actually a great time of year to eat steak!) but one of the best is The Generous Pour currently taking place at all locations of The Capital Grille every evening of the week through August 31st. I was a guest at a recent media event at The Capital Grille where they explained it. Continue reading