DIFFA/Dallas’ signature culinary event, sponsored by Southwest Funding, will take place outdoors on Peace Plaza the evening of October 8, 2021.
Celerity chefs serving their unique take on sliders, each perfectly paired with a glass of wine.
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by Steven Doyle
The meatball most Americans encounter are this fat, round composition of ground meats. It works best when made from a combination of lean ground beef and fatty ground pork or veal along with moist bread or breadcrumbs, herbs, cheese, and a spot of egg to bind the whole mess together. Drenched in marinara and served atop a bowl of spaghetti, the meatball is a staple of Italian restaurants across America.
The secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender. Some chefs contend a 50/50 mix. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Nathan Peck, owner of Nate’s Seafood and Steakhouse in Addison, opened his doors in 1988 after working in Houston haunts such as including Landry’s Seafood, Willie G’s and the Magnolia Bar and Grill. Known by many as Seafood Nate, this chef owner is of proud tradition and considers fare as authentic as we might find it in landlocked Dallas.
With a proud Cajun heritage, Nate offers great food at fair prices, and has even been known to say, “If It Ain’t Good, Don’t Pay… But Don’t Ask For Seconds!’”. Well, that may be just a sign at the restaurant, but it is words the chef lives by. It is likely that very few over the past 30-plus years have taken Nate up on this as Nate’s Seafood and Steakhouse is pretty spectacular in its own right and has become somewhat a legend. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
Located on The Strip on Cedar Springs is Street’s Fine Chicken’s flagship location. Upon opening in 2016, Street’s has offered Dallas residents and visitors delicious comfort food and cocktails, all of which encompass true southern hospitality. This summer, Street’s has added new cocktails to their list of already extravagant beverages.
For those wanting something bubbly and fruity, the Dam Thing Gone Wild is a sweet blend of Cazadores Blanco Tequila, J.R American Champagne, watermelon, lemon, lime, orange, blackberry and mint. While the idea of tequila and champagne may sound a bit daunting, the sweet flavors of the fruit mask the strong taste of the alcohol. Continue reading
Filed under Alex Gonzalez, Crave
Labor Day is nearly upon us, which is your cue to sit back, relax and enjoy the holiday. Fortunately, the holiday celebration starts early at Trinity Groves. The West Dallas dining destination is hosting a two-day party in ArtPark featuring wood-fired meats, sides and drinks. Such things pair perfectly with the park’s spacious setting, where you’ll find green grass, colorful patio tables, lawn games and a shipping container bar.
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