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.
Continue reading2021 Chefs for Farmers Back for Food, Wine & Shenanigans
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.
Continue readingFiled under Steven Doyle
Chicken Fried Steak, a Tasty Way to Celebrate Texas
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
Dia de los Muertos Cooking Class with Chef Abraham Salum Benefits Greyhound Rescue
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.
Continue readingFiled under Steven Doyle
Last Call For Chefs To Earn A Golden Ticket Into November’s World Food Championships
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.”
Continue readingFiled under Steven Doyle
First Look: Neon Kitten Opens in Deep Ellum
Neon Kitchen, a lounge serving small bites, cocktails on tap and craft cocktails has opened in the old Beauty Bar space in Deep Ellum. The menu features rich and hearty small bites of dim sum, sushi and izakaya.
Continue readingFiled under Joey Stewart
On Aging Whiskey
Technically, it only takes a few days to make a barrel of whisky, but it takes time for that golden beverage’s taste to mature. Although you could drink it straight away, it wouldn’t be the peaty, rich liquor that whiskey fans typically relish. So what transpires in the months, years or even decades that a whiskey is left to age?
When whisky is first distilled and sealed up in its barrel, it’s more like moonshine than what you’d expect from a spirit like scotch or bourbon. Instead of golden-brown, brand-new whisky is perfectly clear and tastes a lot like the malted barley it’s made from. But as soon as it goes into a wooden barrel, things start getting interesting. Continue reading
I Propose Pie Season Be A Real Thing: Great Pie Finds In Dallas
by Steven Doyle
Is there a thing called “pie season”? I know there is a Pie Council, possibly in the same vein as Garrison Keillor’s “Catsup Advisory Board” or his “American Duct Tape Council”. Pie Season to me would encompass most of the calendar not already loaded up with pie goodness such as National Pi Day, or Pie Day. There is also “Eat a Pie Day – December 1”, “Raspberry Cream Pie Day – August 1”, “National Cherry Pie Day – February 1” and a litany of other super cool pie days. Continue reading
Filed under Crave, Steven Doyle
