Author Archives: Robert

About Robert

I’m a freelance photographer and photojournalist based in Dallas. I specialize in event, assignment, and disaster photography. If you are in need of head-shots, or if you have an interesting concept I’m always looking for people to photograph for my portfolio on a TFCD basis. Feel free to contact me at 214.621.2467 or at rbostickphoto@aol.com. You can also leave your contact information in the reply box below (all information will be private and not visible). You can also find me on Facebook. I am an associate member of the American Society of Media Photographers, and a frequent contributor to the American Red Cross, The Dallas Observer, KTVT Channel 11 and various city departments.

Hearty New Menu Items at Max’s Wine Dive Prepare For a Cold Snap

by Andrew Chalk

The self-styled ‘Fried Chicken and Champagne?…Why The Hell Not?!’ upscale comfort food restaurant chain Max’s Wine Dive has just done a menu makeover for the winter. Slight variations apply to each site, but at a recent media event at the Dallas Uptown location chef Patrick Russell took me through his new additions. Both of the dishes below are on the ‘classic’ menu, meaning they are available at all Max’s Wine Dives Continue reading

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Texas Wines Win More Medals At Out-Of-State Competitions Than Ever Before

by Andrew Chalk

Congratulations are in order! In 2014 Texas wines gave another telling demonstration of their continued march towards national recognition. They won more medals at major wine competitions than ever before. These competitions pitted Texas wines against the best from California, Washington, Oregon, Europe and Australia/New Zealand and they continued a trend that started as recently as 2011 of winning more contests than in the previous year. Continue reading

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Filed under Andrew Chalk, Texas Wine

Eat This: Texas Bobwhite Quail at Clark

quail

by Andrew Chalk

I thought Dean Fearing had a lock on the consumate preparation of Texas’ favorite game bird, bobwhite quail. However, funky Greenville Avenue American bistro Clark Food and Wine Co. is going to give him a run for the money. These birds are delicately grilled with ample seasoning and sever obediently when cut with a knife, although I recommend picking the leg up and sucking off every last meaty morsel. Continue reading

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Filed under Andrew Chalk, Dallas, REstaurants

All Change at The Second Floor

Executive Chef at The Second Floor, Andrea Maricich

by Andrew Chalk

Make careful note of this name: Andrea Maricich. She is the person Scott Gottlich chose to be executive chef at The Second Floor by Scott Gottlich at the Westin Galleria Dallas. She started in June and has had a ‘soft introduction’ in 2014. However, I predict that 2015 could be ‘The Year of The Andrea’ if she continues on her current trajectory. She trained in New York and San Francisco before she and her husband ran a restaurant in Boise, Idaho, for 17 years. The economic downturn prompted the move to Dallas to take the position of chef de cuisine at Hotel ZaZa. From there she came to The Second Floor. Continue reading

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Filed under Andrew Chalk, Crave, Restaurant, restaurant news

Perry’s Opens a Big-City Steakhouse in Frisco

Perry’s Famous Pork Chop

Perry’s Famous Pork Chop

by Andrew Chalk

Frisco is one of the fastest-growing cities in the country, predicted to outsize Plano in the 2020s. One needs little confirmation of the big-city intentions than a visit to the new Perry’s Steakhouse & Grille just opened in Stonebriar Centre (on the east side of Parkwood just south of Gaylord Pkwy. Google maps wrongly shows it north of Warren Parkway for some reason). Continue reading

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Filed under Andrew Chalk, Crave, Dallas

Server: Here Is What To Do With a Report of Corked Wine

by Andrew Chalk

I was in the excellent Stampede 66 some time ago and reported to our waitress that the bottle of wine that I had ordered was “corked”. I might as well have told her “Young lady, you are unfit to be a mother” judging from the indignant expression that this statement brought to her face. The faulty example was exchanged for a sound bottle of the same wine and just before pouring it she glowered at me, saying pugnaciously, “This bottle is not corked, I tasted it myself”. Fortunately, it wasn’t. Continue reading

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Filed under Andrew Chalk, Crave, Wine