Chef Vijay Sadhu has been named the new Chef of Cook Hall bringing to the table more than 20 years of experience cooking in some of the most esteemed restaurants around the world. Chef Vijay Sadhu will implement updates and improvements to an already excellent menu.
Chef Vijay Sadhu began his culinary career in 1993 in Hyderabad, India at the ITC Grand Kakatiya Hotel & Tower where he learned the Royal Cuisine of India under Master Chefs Vikram Sihma and Irfan Qureshi. From there he moved to Sydney, Australia where he continued to hone his skills at the Sydney Tower and earn his Culinary & Business Management degree from the National Business College Sydney, Australia. Continue reading
by Steven Doyle
You won’t want to miss the grand opening of Patrizio’s Uptown location as they celebrate tonight with passed appetizers starting at 6pm along with their signature Pineapple & Peach Liqueur 43. The party continues all night long with half priced pizzas, music by Damian Garcia & Company from 6:00 to 8:30, then GOGA performing from 9:00 to midnight. Continue reading
The history of the margarita runs deep in Texas and no matter if it’s frozen or shaken, Dallas loves a great margarita. This is only one reason why you will want to check out the 5th annual Dallas Margarita Meltdown. The Dallas Margarita Meltdown will take place during Memorial Day weekend on Sunday, May 24th from 4pm-9pm in Dallas’ historic Bishop Arts District. The margarita competition will be 4-7pm with the winner being announced at 8pm.
The Margarita Meltdown is sponsored by Milagro Tequila. Bridging two worlds – the romantic, historic and honest world of traditional tequila, with the vibrant, international and sophisticated world of modern day Mexico City, this award-winning tequila from William Grant & Sons captures the true essence of the spirit’s origin, the blue agave, providing a bursting flavor of freshness with the smoothness of a world-class spirit. Continue reading
by Steven Doyle
The Thai Community Center of North Texas is celebrating their first Thai Culture & Food Festival at the Buddhist Center of Dallas. Join them at the heart of the Thai community for a two-day festival filled with authentic Thai cuisines, cultural performances, dances, music and the arts. Continue reading
5th Annual Deep Ellum Brewing Co. BREW-B-Q on Sunday May 24th from 5PM to 10PM with your favorite year rounds, seasonal and limited release beers with Rudy’s BBQ. We have local musicians Blake Burrow (5pm), Jes Spires (5pm), The O’s (7pm), and featuring Justin Pickard and the Thundering Winos (8:30pm) in the Beer Garden. Cost is $35.00 (online only) $40.00 at the door (door entry will be limited) – 5PM General Admission – Commemorative BREW-B-Q Glass, brew samples, Rudy’s BBQ plate and local live music. Continue reading
by Steven Doyle
We had a chance to check in and check out Hutchins BBQ located in McKinney, Texas recently with some pretty positive results. In this world where BBQ can be an easy sell if you happen to have a smoker and a stacks of meat, perhaps with a kitschy name or theme. Where the big chains fail is on delivery of the goods, and it is unfortunate that many follow their happily played tune.But we know better than all of this.
Hutchins is the real deal BBQ in a land of fake smoked meat. They actually use prime meats, which almost seems like a wasted effort. If you slow cook even the worst cut of beef it will eventually relent to an edible plateau, but why risk it? This effort shines through not only with the brisket, which comes out of a day long bath of post oak and pecan wood smoke with a rich and juicy superior meatiness, but also with their baby back ribs. Continue reading
On Wednesday, June 3, CBD Provisions joins together with local winery Duchman Winery and Windy Hill Farm for a special “Goats and Grapes” dinner, celebrating the best of Hill Country’s wines, meats, and cheeses. Executive Chef Richard Blankenship will present a “goat-themed” five-course family-style menu featuring goat of some style in every dish, each paired with a signature Duchman Winery varietal. David Reilly of Duchman Wines and Windy Hill farmer Ty Wolosin will also be attending to answer guests’ questions. The event will be capped at 40 people, so guests are encouraged to make reservations by calling the restaurant at 214.261.4500.
Chef Blankenship’s Texas-inspired dinner menu includes: Continue reading