Tag Archives: Komali

Mia Dia For Bright And Fresh Mex-Mex

by Steven Doyle

Hunkered down in the mess of construction rests a simple village of restaurants that includes a Bob’s Steakhouse outpost, a Fireside Pies, and something fairly tasty called Winewood Grill, all tucked away just off the bow of that nightmarish road rework alongside Grapevine, Texas. Also joining in the square is a newish anchor that has been running strong since October 2011, Mia Dia From Scratch.

Mia Dia is cheffed by Gabriel DeLeon sho you may remember from La Margarita in Irving, and  Masaryk Modern Mexican Kitchen in Addison which no longer exists. The chef might have been a foreshadowing of the scene to come and joins well executed Mex-Mex in the area like Abraham Salum’s Komali in Uptown and Mesa Veracruz in Oak Cliff as prime examples of how technique, use of fresh imaginative ingredients and the love for proper Mexican cookery should be plated.                Continue reading

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Filed under chefs, Grapevine, Mexican Food, Steven Doyle

Et Tu Julio! Komali Chef Is Caesar Salad Champion

IMAG0371The chefs line up. Winner Peraza is second from the left. Runner-up Andrea Maricich is being interviewed by emcee Jim White and third-placed Kenny Mills has the hat

by Andrew Chalk

Julio Peraza is the new AIWF Caesar Salad Champion, making him the twenty second winner of the annual competition that challenges Dallas chefs to win a public vote with their Caesar Salad and ‘lagniappe’ dish. In an impassioned acceptance speech the executive chef at Komali and Salum Peraza attributed his success to his hard-working sous chef Abraham Salum (who also happens to be his boss). The Peraza-Salum team described their winning dish as “Ancho Braised Short Rib and Queso Fresco Tamal, Black Bean Sauce, Crema and Chile de Arbol Salsa”. This is on the menu at Komali. Peraza now becomes Honorary Chair of next year’s event. So popular was this dish that it was sold out before I got to it after circling around taking pictures.    Continue reading

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Casa Noble Tequila Tasting at Komali

Komaliby Andrew Chalk

One press release I had to fire from our root vegetable-powered press release machine. Casa Noble is my favorite tequila. Its ageing in French oak barrels (not unlike a premium wine) give it a distinct and refined flavor.

If you plan to attend this food and tasting event do try to arrive early. Previous Komali tequila tastings have been packed to the rafters. The event is September 16th starting at 6pm. Give Komali a jingle to reserve your seat. 214.252.0200

 

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Komali Food and Art July 9

komai

Komali Restaurant , with chef-owner Abraham Salum and executive chef Julio Peraza, will host the first in a series of art exhibits this Wednesday night, July 9th. From 6:00 pm – 8:00 pm, complimentary passed hors d’oeuvres and cocktails will be provided to guests. Featured works by artists Michael Mentler, Yelizaveta Nersesova, Brad Jensen and Sean McCune. This is the first show of four planned for the year.   Continue reading

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The Beautiful New Menu At Komali Refreshes Just In Time For Summer

Julio Peraza Head Shotby Steven Doyle

Several months ago chef Julio Peraza took over the kitchens at both Komali and Salum, the beloved restaurants owned by chef Abraham Salum. Salum knew what he was doing as Peraza came with this amazing background working with some of the top chefs and top kitchens in America.

Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.   Continue reading

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Chef To Chef: Andre Natera Talks With Komali’s Julio Peraza

Julio Peraza Head Shotby Andre Natera

We are starting an occasional chef-on-chef interview series. The idea was given to us by chef Andre Natera who recently moved from Dallas to Austin where he is the hotel’s executive chef. We suggested he speak with long time co-worker who is the new executive chef at Komali and Salum, Julio Peraza. Peraza is a heavy weight when it comes to affairs of the kitchen, and has a certain passion and leadership ability that made him the ideal choice for the new post. He also makes for a fun interview.

Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.

After four years in San Francisco, Chef Peraza traveled extensively and held various positions prior to being promoted to the sous chef position at St. Regis Hotel in Kauai. Two years later, Chef Peraza moved to Las Vegas and worked under Chef Kerry Simon Cathouse as a sous chef. Soon after, he worked as executive sous for Chef David Myers’ Comme Ca located in West Hollywood and at the Cosmopolitan Hotel Las Vegas.   Continue reading

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Scissor-Tails and Cocktails Benefits Trinity River Audubon Center May 8

texas great horned owlsby 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

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