By Chef Annie Greenslade
As someone who pays close attention to quality ingredients, I am always searching for products that keep ingredients simple while still delivering incredible flavor, and I recently found exactly that with Mooala almond milk. What immediately stood out to me was the impressively clean ingredient list, something that feels increasingly rare these days. Made with organic almonds and a handful of recognizable ingredients, it is refreshingly uncomplicated.
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By Chef Annie Greenslade
Surrounded by Texas wildflowers on a crisp Texas spring morning with the steady hum of thousands of bees beginning their intensive work, Burleson’s Honey delivered something far more immersive than a standard tasting event. This was a firsthand look into one of Texas’ most enduring agricultural legacies — and it involved stepping directly into the world of the hive thanks to Gary and Mike Barber, owners of Honey Bees Unlimited in North Texas.
Chef Mallory Atkins, of “Farm to Belly,” and I suited up in full beekeeping gear before approaching active hives buzzing with life. There is something simultaneously thrilling and humbling about holding a frame directly from inside a hive, completely covered with live bees still working. What initially feels chaotic quickly reveals itself to be astonishingly organized.
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by Chef Annie Greenslade
Walking into the Plano location of Snooze, on a December morning, felt like stepping directly into a holiday brunch fantasy. Every day of the month features a different theme for the staff, creating an atmosphere that is playful and thoroughly alive. On the day I visited, the entire team was dressed in Christmas pajamas, adding a festive layer of fun to the already whimsical space. With a full bar offering an impressive range of cocktails, along with fresh-pressed non-alcoholic juices, Snooze delivers the kind of brunch experience that works for every mood and diet.
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by Chef Annie Greenslade
The Ritz-Carlton, Dallas delivered a holiday staycation that exceeded every expectation, offering luxury, warmth, and culinary celebration at the highest level. Upon arrival, Executive Pastry Chef Corey Thomson personally greeted me with freshly baked chocolate chip cookies — still warm, aromatic, and delicately crisp on the edges. He followed with a private tour through all six kitchens, each one humming with thoughtful precision. The culinary teams prepare nearly everything from scratch, down to the hamburger buns. Chef Thomson tempers his own chocolate for a variety of intricate desserts, from glossy bonbons to jewel-like truffles, showcasing both technical mastery and artistry. His team was efficient, enthusiastic, and genuinely proud of their craft.
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by Chef Annie Greenslade
Tostitos is officially stepping into a new era, announcing its transition to artificial free by the end of this year! I love seeing huge brands transition to natural and healthy. To mark the milestone, the brand hosted a full-immersion culinary experience that showcased the thoughtful craftsmanship behind each chip, highlighting the connection between local farmers, heritage technique, and modern flavor expression.
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by Chef Annie Greenslade
In the ever-evolving Dallas fine-dining scene, few restaurants signal as bold a reinvention of the tasting- menu experience as Sauvage. Situated next to the historic Statler Hotel Dallas at 1914 Commerce Street, this intimate 10 seat chef’s bar concept reimagines the omakase style—not in sushi, but in woodfire cuisine. The décor channels mid-century modern meets art-deco—a sleek, luxurious counter facing the chef’s wood-fired grill and rotisserie, offering diners a front-row seat. One can hear the crackle of embers and watch the flames rise as dishes are crafted à la minute.
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Meet Tiffany Tobey: a dynamic sommelier whose journey from Lubbock to French-style wine rooms has shaped one of Dallas’s most refined palates. A graduate of Texas Tech University with dual bachelor’s degrees in Restaurant, Hotel & Institutional Management and English, she is currently adding a degree in Viticulture to her impressive résumé. Tiffany has also expanded her education through international travel, exploring wine tourism and winery practices around the world.
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by Annie Greenslade
Howdy! This year, SHEIN, the internationally renowned fashion brand, made a spectacular impression at the State Fair of Texas. As one of the largest markets for SHEIN, Dallas was treated to a SHEIN Saloon Activation Booth that perfectly blended Texan fun and fashion.
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