Category Archives: Nafeisa Shukair-Farley

by | February 28, 2017 · 1:29 pm

Getting Personal with Persona Pizza

per2by Nafeisa Shukair-Farley

As I continue on my “food learning journey,” I have been a Big Mac maker, Bartender, Itamae and now I have a new title to add to my realm: Pizzaiolo!  Yes, you read that right, I learned how to make a pizza and at one of the newest places in DFW, Persona Pizza.

Before I go into my pizza learning experience, let’s talk about Persona Pizza.  A BYOB pizzeria in Irving, TX, they make, chop, cut, dice, and slice all their ingredients fresh in the kitchen daily.  Even the dough is made in-house daily, sometimes twice a day.  Since the dough is the pizza’s foundation, Persona uses only the finest ground flour direct from Italy which makes the crust lighter and not so heavy on the tummy.   Continue reading →

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by | February 24, 2017 · 1:00 pm

Teriyaki Madness is Back in Colleyville

bowl2by Nafeisa  Shukair-Farley

Guess what time it is?  It is BOWL time again baby!  The bowls are ready to roll and be filled on February 24, 2017 when Teriyaki Madness in Colleyville reopens under the new owner Shree Rama.  The Teriyaki Madness concept is fast-causal Asian grill with a menu with fresh all-natural ingredients like beef, chicken, tofu, veggies and more.   Continue reading →

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by | February 17, 2017 · 2:29 pm

Jumpin’ on the Ship to Roll

black3by Nafeisa Shukair-Farley

We have all been amazed by the talents of an Itamae (sushi chef) and wonder how they make the beautiful yummy rolls of deliciousness.  My curiosity has been mounting since I first tried sushi years ago especially how the rolls get rolled and look so pretty.  So when Black Ship Little Katana offered the opportunity to make their signature roll “Katana 101,” I said, “はい、お願いします (yes please)!”

When I arrived at Black Ship which is located downtown Dallas at the Omni Hotel, I was promptly greeted by Vice President Kenneth Choe and he presented me with the traditional sushi chef coat (thank goodness it matched my outfit).  Before I had put on the jacket, I was a bit nervous but once the jacket slid on and I tied the sashes, I became empowered and ready to roll.  But first, I had to wash my hands.  Continue reading →

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by | February 10, 2017 · 11:54 am

Mudhen Meat and Greens Keeping it Local

mud1by Nafeisa Shukair-Farley

Looking for a good, healthy choice for farm to table restaurant that is also fun and reminds you of family?  Dallas has its own gem, Mudhen Meats and Greens in the Farmers Market.  

When you walk up to the restaurant, the view through the picture windows of diners eating and smiling at tables that are set as if we are at home gives you a feeling of comfort and joy.   All that was needed is front on the windows it would have been a Norman Rockwall painting.  We could not wait to get inside.  Continue reading →

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by | February 7, 2017 · 3:39 pm

Learning to Shake, Not Shimmy at Mudhen Meat and Greens

naf7by Nafeisa Shukair-Farley

Since I mastered the making of the Big Mac, the next logical assignment for this CraveDFW reporter is to learn how to make the Mudhen Meat and Greens signature cocktail, “Squeeze My Lemon.”  Why logical you ask?  Well, I don’t eat Big Macs (that is my son’s expertise) and I am not a drinker (all my friends love to partake of the spirits) so not only am I getting out of my comfort zone (I admit, am a bit nervous), I am learning the fine art of the shaking not stirring concept.  Note, I found out that bringing someone a bottle of beer does not count as making a cocktail.   Continue reading →

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by | January 30, 2017 · 12:47 pm

Getting Sauced at Mickey D’s

bigmac4by Nafeisa Shukair-Farley

Our society has always been obsessed with “sauce.”  Dallas Cowboys Cole Beasley is the “sauce” on the field, Beyoncé has “hot sauce” in her bag, and good “sauce” will take a meal to the next level, and the most important… good liquor is the “sauce.”  So it should be no surprise that when McDonald’s announced they were bottling up their “special sauce” to give away, the public ate it up!  Society has waited since 1967 to get their hands on the special sauce and now they have the opportunity to grab one of the limited 10,000 bottles.   Continue reading →

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