by Steven Doyle
No one enjoys table-side service as much as yours truly. In a discussion about this subject last evening it made me think of not just service, but table-side desserts in the Dallas area. We know where to find saganaki and a big wheel of cheese set on fire much to out amazement, but where are the sweets? Continue reading
Filed under Crave, Steven Doyle
Garrett Oliver is the author of the much acclaimed The Brewmaster’s Table and The Oxford Companion to Beer. He is also the brewmaster at Brooklyn Brewery, makers of such fine brews as the Brooklyn Weisse, Greenmarket Wheat, Cuvee La Boite and the Sorachi Ace. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
There are chefs that go on quietly about their business, executing great menus and revealing their talents, passion and a certain playfulness in their kitchens. Rodman Shields is such a chef. Recently, Shields accepted the position as executive chef and general manager of The Common Table in Uptown Dallas. This is the hot spot that serves up an superior selection of beer from around the world, and has always offered an excellent meal as a supplement.
Originally from Orlando, Executive Chef Rodman Shields was lured into the culinary world when his passion for this industry and for food was recognized at an early age watching his grandmother, a great cook of southern cuisine. Prior to college, Shields apprenticed at Interlachen under William Wolf, member of the 1994 Gold Medal winning Culinary World Cup in Luxembourg. Shields went on to study the culinary arts at Johnson & Wales University in Charleston, South Carolina, one of the more respected halls for learned chefs. Continue reading
Filed under Steven Doyle
by Steven Doyle
The Common Table recently hired a new exec chef who brings plenty of expertise and enthusiasm to the kitchen. Rodman Shields plans to continue showcasing beer and food pairings with an emphasis on creating quality, contemporary, approachable dishes.
Originally from Orlando, Executive Chef Rodman Shields was lured into the culinary world when his passion for this industry and for food was recognized at an early age watching his grandmother, a great cook of southern cuisine. Prior to college, Shields apprenticed at Interlachen under William Wolf, member of the 1994 Gold Medal winning Culinary World Cup in Luxembourg. Shields went on to study the culinary arts at Johnson & Wales University in Charleston, South Carolina. Continue reading
Filed under Steven Doyle
by Steven Doyle
The Common Table has a new menu they just released and it is looking mighty tasty. Check out this Spicy Grilled Cheese Hamburger with Bacon and Jalapeños. We called this a patty melt back in the day, but we never beefed it up with grilled jalapeños. We were young then and didn’t know any better.
You can’t get much better than this on a cooling Thursday evening. Get out now before the Wintery mix hits. If you go today you might be able to tap into some of the remaining DogFish Head leftover from last night’s big event. If you are missing Tait Lifto from Deep Ellum Brewing Company, you can find him at Common Table now – always with the terrific beer advice.
Filed under Steven Doyle
