by Steven Doyle
It is Fair Season once again and today marks the opening of Texas’ largest month-long foodie event. After you have your obligatory Flethcher’s Corn Dog you will find there is so much more to choose from this year, and we wish to guide you to some of our favorite new treats.
Grab a bib and let’s get started: Continue reading
Filed under Crave, State Fair of Texas
Tickets for the 7th Annual Meat Fight go on sale Tuesday, October 4th at 10 a.m. Be sure to set a reminder, as tickets for the meaty charity event sold out last year in under one hour.
Meat Fight is a Texas barbecue competition featuring 16 of Dallas’ best chefs, with 100% of tickets sales benefitting the National MS Society and people living with MS in our area. Last year’s event raised over $150,000. Continue reading
Filed under Crave, Meat Fight
by Steven Doyle
Heim Barbecue opened its brick and mortar doors in August of this year after enjoying a prodigious success in Fort Worth. Here you will find Travis and Emma Heim cranking out thousands of pounds of meat only to run out before demand has been fully met. This is the Texas barbecue dream. Continue reading
Filed under BBQ
Each year Sigel’s hosts a special dinner that showcases the latest vintage to be released from six of Bordeaux’s leading estates. October’s event will be truly memorable as we highlight the 2014 Vintage. Guests will be enjoying the wines of Léoville-Barton, Langoa-Barton, Lynch-Bages, Ormes de Pez, la Consiellante, Figeac and Petite Figeac, along with the an incredible group of library vintages, all flown directly from the chateau cellars.
As in the past, Sigel’swill be welcoming three of their longtime winemaking friends, Jean-Charles Cazes of Lynch-Bages & Ormes de Pez, Lilian Barton-Sartorius of Léoville-Barton and Langoa-Barton and Frederic Faye of Figeac in St Emilion. In addition they welcome a new friend in Marielle Cazaux of Ch la Consiellante in Pomerol. Continue reading
Filed under Wine
Before fast food and home delivery, there was chop suey and red leather booths. American Chinese food was a precursor to ubiquitous chain restaurants, democratizing the once-exclusive dining-out experience for working-class whites, African Americans and Jews.
The influence of Chinese cuisine throughout the 20th century and beyond is told in Chop Suey, USA: The Story of Chinese Food in America, by UC Irvine history professor Yong Chen. The new book opens with a question: Why is Chinese food so popular in the United States? Continue reading
Filed under Book Review
With their rising popularity at The Market, Scardello Artisan Cheese is excited to bring to-go versions of their signature cheese and charcuterie plates to the Oak Lawn location. Each Cheese Plate To Go and Charcuterie Plate To Go features an assortment of hand-made delicacies with accompaniments like olives, nuts and dried fruit, and crackers. They are the perfect meal for one or a great snack to share for two.
by Steven Doyle
We pretty much associate Elvis with that quirky sandwich made with peanut butter, bananas. The original sandwich that hooked the crooner did not have slices of bacon as we so often think, but instead just mashed bananas and white bread slathered with peanut butter. Later Elvis was introduced to a toasted version with the added bacon, because the sandwich just wasn’t nearly the heart attack inducer it could be. An even later version had the sandwich fried in a skillet of butter.
Then we have Fool’s Gold. This is a lesser known version of the sandwich that actually had Elvis flying across country on a whim to devour. Continue reading
Filed under Steven Doyle
