Each weekend I lead several tours across Dallas searching for the perfect bites. Most weekends the tours are chocolate themed as they seem to be the most popular. Although I have been leading food tours for several years now in the Dallas area, the thought of doing these professionally, even on a part time basis, seemed odd at best. Were there really that many people willing to give up their Saturday or Sunday to check out a handful of unusual foodie spots around town? Continue reading
Category Archives: Bacon
You may recall Adam West from his stint at Dragonfly at ZaZa in Dallas. The chef has been working at the executive chef at the ZaZa in Houston for the past year but is now coming home to open his own food truck in Dallas.
Chef West will soon be bringing home the bacon with his bacon themed truck he will call Unforsacon Bacon.
We were first tipped off to the food truck by West’s sister, Amber West, who is the bar manager at Central 214, but we were asked to sit on the story until West put in his notice at ZaZa. Continue reading
Taste of Dallas 2012 is this weekend and we have the hook up. We are giving away not one but two VIP prize packages for this fun family event. There is no better way than Taste of Dallas to try foodie fare from more than 60 of Dallas’ best restaurants: with no entrée more than $3, participants have the opportunity to savor plenty of different tastes without breaking the bank.
At the heart of Taste of Dallas are the chef demonstrations from high-profile chefs, teaching everyone their hard-won secrets behind their favorite recipes. This year, the chefs will cook to music in genres they have chosen, from classic rock to country to bluegrass and opera and everything in-between. Chefs include Anthony Van Camp from SER Steak & Spirts at Hilton Anatole, David McMillan from Screen Door and The Commissary, Chef John Franke from Frontburner Restaurants, David Smith from Westin Galleria, Gerard Thompson from Rough Creek Lodge, Matt Mortimer with Blue Goose and Aw Shucks and more. Each chef demo includes an exciting demonstration and complimentary sampling from their exclusive restaurants. Continue reading
I have written about Graham Dodds at Central 214 when he started working for the restaurant located in the Palomar Hotel located on Mockingbird, just a stone’s throw from the SMU campus. Without revisiting the article I know that I probably extolled the virtues of the man with high praise as he rolled out his first menu at 214. It was a shocking difference from what had been served previously at the restaurant and was offered with poise, balance and genuine thought.
Recently I revisited the restaurant when I heard a new menu was in play. What I found was breath taking. Dodds culls his ingredients from local farmers and ranchers, as many do these days. But there is zeal in his efforts to work with these locals. I recognize everyone on his list of purveyors, and that to me is pretty awesome. I know where all this food is coming from. I have visited their farms and shaken their hands. This is how it is all supposed to work. Continue reading
There was a time when I could freely eat a box of donuts at one sitting, this was when I was in high school. I went to W.T. White in north Dallas and we had a donut shop called Nelson’s. I would pass by the tiny shop located near LBJ on the south side of Midway and order a small box from the elderly nelson couple on the way to school nearly every day. They have since sold the shop and the donuts are not the same. Donuts never will be as good as they were when I was 15
Today is National Donut Day and we want to celebrate in true style. We have assembled a short list of some of our favorites in the Dallas area and hope you join us by scarfing a box. Continue reading
Last evening we tried out the summer Del Frisco Double Eagle Steak House deal, the Power Couple that offers a full meal for two at $99, not including drinks or gratuity. We were met at the door by the familiar face of the sommelier Jennifer Jaco who had invited us in, and we were elated when she offered to give us a tour of the wine cellar after our dinner.
As you can imagine, the dinner was very good. What’s not to like about Chef David Holben’s steaks? The beef offered is a prime filet that is smattered with peppercorns and seared immaculately, as expected. But the star for us was the crab cake that is also included in the Power Couple deal. The crab cake was made of crab, some seasonings, and very little else. It didn’t take long to tackle the large cake. Continue reading