You remember chef Rodman Shields, formerly top toque at Nick and Sams. He is now doing his thing at Cool River and has a lot of excitement buzzing with his style of cooking. Shields is revamping the kitchen in such a positive way that it should rate high on your restaurant bucket list for the week. Continue reading
Category Archives: Stick of Butter
We celebrated National French Toast Day today by having a bite of the dish at the Original Pancake House, along with a few other favorites. The latest OPH opened recently in Addison, so we thought we would check out the new digs for one of our favorite breakfast spots.
In Spain they call this dish torriga, in the UK they refer to this as Poor Knights of Windsor, and in France they call French Toast pain perdu, or lost bread. Thought to come from more humble roots in a time where food waste was non-existent, old slices of bread were rejuvenated in an egg wash and fried to a crisp enjoyment, much like we would serve this today. Continue reading
Jay Jerrier has a few friends and they all want to have their hand at making a pizza in his now famous kitchen. Starting tonight with chef Brian Luscher from The Grape, who seems to have an incredible pizza obsession (that’s a good thing), we will find a whole host of chefs making pies in Cane Rosso’s red-hot Italian pizza oven. Continue reading
Just caught word from the underground chef himself, David Anthony Temple (DAT). Seems he is celebrating life itself with the largest menu I have seen to date. Twenty seven courses (magical number, same as the name of the restaurant he is designing).
If you wish to make reservations we have the low down. Arrive at 7:30 Saturday night (tomorrow) at Spiceman’s FM 1410 – 1410 N. Fitzhughue in Dallas. The cost is $125 per person not including gratuity (prepay here or pay cash at the door). As always, it is BYOB. Jump for the entire menu – and the list is long. Continue reading
Happy Gumbo Day! Let’s celebrate the day by enjoying a cup, and we found a bargain for you all at Fish City Grill where we reported last week that chef Randy Morgan is now stationed. Morgan tell us that he is offering a cup of gumbo all day for a buck.
Gumbo is that crazy good thickened soup made widely popular in the 80’s with the sweeping Cajun movement led by New Orleans chef Paul Prudhomme (remember the chef on PBS that looks strikingly like actor Dom DeLuise).
Often confusing, there are actually several versions of the recipe, specifically Cajun and Creole. Most tastes in the North Texas area lend itself to the Cajun variety which is made up of a very rich and dark roux made with seafood and sausages.
Chef Morgan shares a recipe for gumbo for those not wishing to suffer a short drive. Catch the recipe on the jump. Continue reading
There are a few changes with the food this year at the Texas State Fair. Sure you will find all the new fried foods and familiar faces and corn dogs, but a few tried and true food vendors were replaced this year for the odd reason that the deadlines were confusing leaving a few out of the game this year.
With that said, this left the door open for new vendors to take their places and we have the short list. Continue reading