The June installment of Uchibā’s Uncommon Ramen, the monthly series featuring innovative collaborations with Uchibā’s Chef de Cuisine Alex Astranti and notable chefs from around the country. Since launching in 2017, the Uncommon Ramen series has featured such celebrated chefs as Tommy Lee, Chris Shepherd, Aaron Franklin and Tyson Cole, among others. Continue reading
2017 Regional Theatre Tony Award Recipient Dallas Theater Center, in collaboration with Southern Methodist University’s Meadows School of the Arts and AT&T Performing Arts Center, presents Public Works Dallas’ As You Like It, a groundbreaking community engagement and participatory theater project designed to deliberately blur the line between professional artists and Dallas community members. Directed and choreographed by Ann Yee, As You Like It will run for five performances from Friday, Aug. 16 to Sunday, Aug. 18 at the Dee and Charles Wyly Theatre. Performances are at 8 p.m. Friday and Saturday, 2:30 p.m. Saturday and Sunday, and 7:30 p.m. Sunday. Ticketing information will be released at a later date, but tickets will be free to the public and available at several community locations, by phone and online. Continue reading
Chefs and Stephan Pyles and Tim Byres of Stephan Pyles Flora Street Café at HALL Arts announce the opening of their “restaurant within a restaurant” Fauna. The private tasting is officially opened to the public on Saturday, June 8. Fauna is led by Chef Diego Fernandez, formerly of Chicago’s Alinea. Continue reading
by Steven Doyle
Dallas is steep up in plenty of steakhouses and barbecue joints and that what might endear most of us to this city. Even our vegan friends make pretend kabobs and chicken fried steaks because that is a thing.
Today we offer many meaty ideas for your beef bucket list. Playgrounds for adults to chew cow and even a pig or two. If you have a favorite meat haven feel free to chime in below in the comment section. We only wish we had a free grill to add to this meat pile. Continue reading
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
Clear your schedule on June 18, because the world’s greatest fish-related holiday is rapidly approaching. We’re talking, of course, about International Sushi Day, an important 24-hour period that commemorates our collective love for the Japanese dish. Continue reading
by Steven Doyle
Wedged between the best chicken salad you will find in Dallas, and stacks of vitamins and elixirs of health, you will find aisles of organic goodness and a population of non-GMO carrots. Ann’s Health Food Center and Market has been offering these items and much more since 1984, that’s a might longer than many good readers were alive, and set the pace for larger digs (try 30,000 square feet ) of tasty. Continue reading