Monthly Archives: November 2013

Tullamore DEW Tasting Tuesday At Trinity Hall

tullamore

Today, Tullamore D.E.W., one of the world’s fastest growing Irish whiskeys, is proud to announce the release of a new variant, Tullamore D.E.W. Phoenix.  Born by the strength of a town who witnessed the first ever air disaster on record, the new limited edition Tullamore D.E.W. Phoenix celebrates the ultimate courage and optimism of the Tullamore people, who driven by a positive spirit, rebuilt their town, and established the Tullamore Distillery in 1829.

It was May 10th, 1785, when the famous hot-air balloon fire occurred at Barrack Street (now Patrick Street) in Tullamore town.  The accident created a huge inferno that destroyed much of the town.  In the face of this destruction, the undaunted people of Tullamore rebuilt their town over the following decades, including construction of the Tullamore D.E.W. distillery on the very site of the disaster, and the subsequent introduction of its whiskey to the world. Building on that tradition of courage and optimism, they placed the phoenix symbol in the town’s coat of arms to signify a basic belief – ‘all will be well when you face life with optimism.’   Continue reading →

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Bread Zeppelin Lands On Plymouth Rock

Bread Zeppelin Plymouth Rock 3
by Jennifer Thomas

You remember the cool little sandwich shop we wrote about a few months back when they opened. These guys make incredible sandwiches from hollowed out baguettes, and some really, really good salads. Bread Zeppelin is celebrating the Thanksgiving holiday with the debut of the Plymouth Rock.

This crunchable creation is available through the end of 2013 and is comprised of oven roasted turkey, cranberries, beets, bleu cheese crumbles, caramelized pecans and an Arcadian mix of greens. Toss it with their house-made Champagne Vinaigrette or a Cranberry Poppy Seed Vinaigrette and you’ll be thankful you tried it!  This cornucopia of flavors is available as a chopped salad for $9.49 or in a Zeppelin for $7.69.

 

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It Takes A Village To Make This Burger

DSC08996by Steven Doyle

Village Burger Bar opened its fourth location on Inwood in north Dallas just recently, and I stopped in yesterday for a look – and a taste. I had been to the location in West Village numerous times and always appreciated the skinny fries and what Jules Winnfiled would call a “tasty burger”. But there is so much more to Village than burgers, and it emanates from the talented hands of its chef-owner Susan Matta. While husband Mike Matta is tops when it comes to brand development, it is Susan that makes her way around the kitchens creating new ideas and flavors.

The Matta duo opened their first location in West Village back in 2005. Susan Matta explains, “Our business model is simple.  I am the chef/co-owner and responsible for the menu development along with all recipes.  I acquired my passion for food and cooking from my mother and grandmother.  Mike is the co-owner/business and brand developer.  In his spare time he is also a commercial pilot.”  Together they make a great team that allows each of them to express their individual creativity and work to bring their customers the best product possible.     Continue reading →

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Flying Saucer To Host Deschutes Brewery Dinner Dec 19

beer

Flying Saucer Draught Emporium will host its last beer dinner of the year with Deschutes Brewery Tuesday, Dec. 19 at 7 p.m. at its location in Village on the Parkway at 14999 Montfort Drive in Addison. The dinner will feature beers from Deschutes Brewery’s reserve series, paired with a four-course meal. The reserve series beers and food pairings for the evening are:      Continue reading →

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White Truffles Have Arrived At Nonna

white truffleby Joey Stewart

Combine one of the best foods on the planet with one of the best restaurants in Dallas and what do you get? One of the best dishes in the city made by one of our best chefs.

Chef / Owner Julian Barsotti’s shipment of Northern Italian White Truffles arrived on Wednesday, and he wasted no time incorporating them into a rich, decadent dish of handmade, delicate pasta. His “Tagliolini with White Truffles” includes a sauce made from Fontina cheese, butter, milk, and egg yolks, along with a “red cow” parmigiano, or Parmigiano Vacche Rosse, which has a higher butterfat content than the typical white or black coated breed. At 36 bucks, the price stings a bit, but so many establishments in Dallas price their best dish at $45 and above that it doesn’t feel unreasonable. Especially since you get a full 3 ounces 3 grams of the shaved fungus on each plate. Get it while you can.    Continue reading →

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Fogo de Chão Woos Salad Lovers

IMG_2746Roasted Beet and Butternut Squash Salad

by Andrew Chalk

Fogo de Chão has just introduced two new salads for the Fall. Kale and Orange Slices offers the crisp texture of kale with the sweetness of fresh orange slices. The Roasted Beet and Butternut Squash Salad combines the unique flavors of ripe beets with the sweet autumnal notes of butternut squash. We tasted them at a media event at the Addison location this week and wholeheartedly say that both of these salads are Crave Recommended.   Continue reading →

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Copper River Watershed Project Dinner Report

DSC08942by Steven Doyle

Last Sunday we checked out the special Copper River Fall Coho dinner at TJ’s Seafood Market on Oak Lawn. The dinner had several aspects to it that made is superbly desirable. First, there was plenty Alaskan salmon courses offered, five in total, all specially prepare by TJ’s chef, Scott Hoffner. We also enjoyed hearing about the conservation efforts in Alaska that benefits the Copper River Watershed Project, and thew river that runs directly through the entirety of Alaska. The Project supports the salmon based cultures, communities and economies in the region.

We were especially excited to meet the Copper River Watershed Project’s Executive Director Kristin Carpenter who spoke about the various aspects of her work. Her husband is a fisherman and she explained how the economy is affected by the catch, and the importance of the Project to keep the fish healthy and free of human contaminants.   Continue reading →

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A Visit To The American Express Centurion Lounge

DSC09288--finishedby Jarrod Fresquez

Most people dread going to the airport. Travelers view the long lines, TSA pat downs, delayed flights resulting in longer than desired lay overs, and rude transients as necessary evils in order to get to their destination. Enter American Express’ Centurion Lounge located right here in Terminal D of DFW Airport. I travel a significant amount for my business as a financial advisor, and even after having experienced every admiral’s club and first-class lounge from coast to coast, they all pale in comparison to the luxurious amenities provided by American Express.   Continue reading →

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