Love food and film? Knife at The Highland Dallas, located at 5300 E. Mockingbird Lane, will kick off Sunday Cinema Series, a culinary-themed film program, on Sunday, May 17 with a screening of “Chef” on the outdoor patio at the restaurant. The series will continue on Sundays of select months in 2015 and with the purchase of each ticket, guests will enjoy themed gourmet bites by renowned Chef John Tesar and craft beer from Four Corners Brewing Company. Prominent guest speakers from the film and food industries will also speak before each screening. Continue reading
Chef John Tesar’s Knife, located inside The Highland Dallas (5300 E. Mockingbird Lane), will team up with Pinot Noir producer Siduri Wines to present an exclusive five-course dinner paired with various selections from the Siduri portfolio, set for Tuesday, Feb. 24 at 6pm.
Tesar will prepare five courses of his signature cuisine, which recently garnered a nod from Esquire’s “Best New Restaurants,” to bring out the flavors and aromas of the wines. Sommelier Sabrina Snodderley, who has twice earned The Dallas Morning News’ best “Wine Experiences,” has expertly paired each of Tesar’s courses with a Siduri wine selection. The special host of the evening will be Siduri winemaker and Texas native Adam Lee, who will lead guests through each wine and course pairing and educate on winemaking techniques and practices. Continue reading
Following recent media reports, Chef John Tesar (Knife, Spoon) and restaurateurs Richard and Tiffanee Ellman are setting the record straight and announcing that Tesar is joining Oak restaurant as a Chef Partner, overseeing the kitchen while leading and training the culinary team.
“We are confident that this partnership will bring to Oak the experience we have always wanted to offer,” says Richard Ellman. Expect to see new menu items by mid-February. Continue reading
On the heels of an exceptional year in which his newest restaurant, Knife at The Highland Dallas, received near-universal acclaim, John Tesar has been tapped as one of the esteemed chefs displaying their skills at the James Beard Foundation’s the Craft of Charcuterie event on Friday, Jan. 23 at the Beard House in New York City. This one-night only event will bring together culinary stars from across the country to create a charcuterie-focused menu including Tesar’s dish, the 150-day dry-aged 44 Farms rib eye with Ligurian olive oil, smoked sea salt and truffled potatoes. Continue reading
by Steven Doyle
First Driftwood, now Spoon. Dallas fast became at a loss for terrific seafood with the announcement today that Spoon is closing December 31st.
Chef John Tesar’s Spoon Bar & Kitchen (8220 Westchester Dr.) will close after New Year’s Eve dinner service as Chef John Tesar and Chanticleer Holdings, Inc. separate amicably to pursue their objectives separately. Tesar will be moving Spoon to a different location to be announced at a later date. Continue reading
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
by Steven Doyle
This might be a bad week to be a chef, or a chef’s critic, depending on which side of the kitchen stadium you are sitting. The week began with a column penned by Jacques Pepin where he took a major chunk of reality chefs to task. Although not mentioned directly, much of the hullabaloo seemingly took Gordon Ramsay, king of the F-Bomb, to task.
The information that Pepin laid out was lined with a heart-felt indignation over the fact that on these programs chefs demoralize their staff, something that is hardly done in reality. Pepin went on to say in his article, “For the good of his or her restaurant, the chef should be a role model, an educator who probes and advises his cooks”. Continue reading