by Steven Doyle
Pookies Donuts is located just near Love Field and serves up some mighty fine and unusual donuts. Pookie also makes a damned good Philly Cheesesteak. Read the love we bestowed on them recently. Now Pookies is open until 8pm each day and will even deliver. The things some people will do to get extra business. Continue reading
Filed under Sandwiches, Steven Doyle
by Steven Doyle
This Friday and Saturday, April 12-13, 2013, the chef and proprietor of Oishii will be hosting a special eight course dinner on the premises of Zen Bistro and Dessert Bar in Deep Ellum. Thanh Nguyen will be offering some extreme and Zen dishes. The seventh course will be provided by the Zen girls who will offer up a special dessert.
The dinner is only $50 and reservations are very limited. If you need an Oishii fix email Chonnie directly at chonnie@zenbistrodallas.com.
Filed under Pop-Up Restaurant
by Steven Doyle
You have heard us discuss the crazy midnight pop-up ramen feast that appears when it feels like it in Oak Cliff. In speaking with many of you I know you want to try this lush broth with homemade noodles and pork belly. Make plans this weekend to finally have a bowl for yourself. Continue reading
Filed under Steven Doyle
by Steven Doyle
There will be a cooking class at 3015 in Trinity Groves in Dallas featuring and interesting fellow from New Mexico. Chris Maher has an interesting past as an actor, appearing in 16 films, but today he is an award winning chef who has traveled the globe, cooking for such dignitaries at the Dalai Lama HH Tenzin Gyatso and presidents. He runs a unique cooking school in Taos which is spirited and entertaining. Continue reading
Filed under Cooking Classes
by Steven Doyle
With a shaker in one hand and a stirring spoon in the other, the Texas region’s top female bartenders went head-to-head as they competed for industry glory and breast cancer research in the Texas Regional Speed Rack all-female bartending competition, held on Sunday, January 20, 2012, part of the national Speed Rack series.
Karah Carmack of the Esquire Tavern in San Antonio took home the title of Miss Speed Rack Texas, but all is not lost for the runners-up. Today, Speed Rack launches its online Wild Card voting, inviting everyone to cast a ballot for their favorite regional runner-up; the winner will go to the National Finals on Thursday, May 16, in New York City. Continue reading
Filed under Bartenders, Steven Doyle
by Steven Doyle
The Robb Report is a luxury lifestyle magazine that reports on ultra-exclusive timepieces, yachts, hidden destinations to the stars and on occasion haught gastronomy. The latter is something we could definitely wrap our minds around (and bellies). Well, we do enjoy the finer Swiss watches as well, but our dining habits take up the bulk of our expendable income. Last week we caught wind that a local restaurant is featured in the latest issue. It is a spot we recommended many times, so we are in good company. Continue reading
Filed under Steven Doyle
by Jennifer Thomas
The T.J. Martell Foundation will host the Best Cellars Dinner: A Food & Wine Experience Featuring Dallas’ Top Sommeliers on Thursday, May 9th, 2013 at Fearing’s in The Ritz-Carlton, Dallas. Dinner will begin at 6:30pm. Continue reading
Filed under chefs, Jennifer Thomas
by Robyn Folmar
Roasting and Baking were the topics du jour during class four at the 3015 Trinity Groves cooking school. I was looking forward to this one because we were going to roast a chicken and make penne al forno (ostentatious mac n’ cheese) and really, what more does an American need?
Read Week One, Week Two and Week Three
As usual, we started with a team huddle and group hug (not really) to talk about our action plan for the night. Dr. Mike, class instructor, talked a bit about how to use the convection oven. This was great, because I’m scared to death to use mine. He said when using the convection, simply assume the oven temperature is 20 degrees hotter than your recipe states and then shorten the cooking time by a third. So if the recipe says 350 degrees for 30 minutes, just assume it’s at 370 degrees and cook it for about 20 minutes. No sweat, I got this. Continue reading
Filed under Cooking Classes, Crave Girl, Robyn Folmar
