Miriam Cocina Latina and El Jimador tequila celebrate El Día de los Muertos on Thursday, October 28 (6:30-9pm) with a tasting flight of 100% hand-harvested blue Weber agave distillations including the Silver, Reposado and aged Añejo.
$35 includes the tequila flight, t-shirt and paints to create an original sugar skull design along with light bites from Miriam’s cocina. For reservations call 214-855-5275.
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The Junior League of Fort Worth (JLFW) is hosting its 15th annual Christmas in Cowtown Holiday Gift Market (Market) at the Amon G. Carter Jr. Exhibits Hall in the Will Rogers Memorial Center. From Thursday, October 14 through Sunday, October 17, Christmas shoppers can peruse more than 200 merchants from across the country, showcasing home goods, jewelry, clothing, children’s gifts and more. Single-day tickets cost $15 and can be purchased here.
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by Steven Doyle
Shuffling in and finding one of the few remaining seats at the bar, a popular spot for the regulars, you grab a menu and peruse knowing that you will order the chicken fried steak. But you scan the menu with the thought you may discover a new Texas favorite, but alas you do not. Nothing new has been invented in the past hundred years that might exceed the perfection of a slab of tasty beef pounded thick and hand breaded and deep fried. The craggy crisp layers are an exciting place for unctuous creamed gravy to lay rest in anticipation of your first bite. Continue reading
Filed under Crave, Steven Doyle
Dallas is back and ready to celebrate cultural events and holidays with the community, which is why Taquería La Ventana is so excited to be bringing back their annual Día de Los Muertos celebration on Tuesday, Nov. 2.
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Food and wine festival Chefs for Farmers is back in Dallas for its 10th anniversary event, benefitting Trigger’s Toys. This year’s festival will take place Thursday, November 4 through Sunday, November 7 and will feature an impressive lineup of participating chefs, artisans and farmers, as well as several fun event activations.
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There can be nothing more satisfying than a warmed plate of Chicken Fried Steak and buttery mashed potatoes smothered in peppery creamed gravy and a side of crisp green beans.
Chicken Fried Steak has become so popular that it is now served in many fine dining establishments across the nation using exotic meats such as antelope and elk. The flattened meat, usually a cheaper cut, is tenderized and given a floury egg bath and fried in a cast iron skillet or deep fried giving the cut a flavorful crisped crust with craggy peeks and valleys of crunchy, meaty goodness that captures the aforementioned gravy giving the dish an element of comfort.
Continue readingFiled under Crave, Steven Doyle
The Greyhound Adoption League of Texas (GALT) and Chef Abraham Salum team up for a festive DÍA DE LOS MUERTOS cooking class and fundraiser on Sunday, October 24 from 2pm-5pm at Salum Restaurant.
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In addition to becoming the Official Higher Education Partner, Dallas College is also being named as the official host and sponsor of World Food Championships’ Inaugural “Last Chance Qualifier” Chef Challenge, which is scheduled for October 10, 2021.
WFC will use the Last Chance Qualifier as a way to fill its remaining competitive spots in its 10 category championships: Bacon, Barbecue, Burger, Chef, Dessert, Recipe, Sandwich, Seafood, Soup and Steak. “We expect to see about ten of the best Dallas chefs competing in our tournament through this opportunity.” said Mike McCloud, CEO, World Food Championships. “With the help of Dallas College’s culinary program, we are excited to provide this opportunity for local chefs to earn their way into our event.”
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