by | March 14, 2018 · 9:27 am

Best Corned Beef in Dallas

katz.jpgby Steven Doyle

Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.

Ireland was a major producer of salted meat, going back all the way to the Middle Ages and lasting through the 19th century. It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. Continue reading →

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by | March 13, 2018 · 9:22 am

Niwa Celebrates Japanese Meat Day Each Month

TX Wagyu

Niwa Japanese BBQ is declaring Niko No Hi or Meat Day an official must-have holiday every 29th of the month in Dallas, starting on March 29, 2018.  Popular in Japan, every 29th of the month is Meat Day and it’s celebrated by eating meat that day.

Why the 29th?  It’s a curious word play of the numbers 2 and 9.  The number components make up the word ni-kyuu which sounds similar to niku which means meat.  Continue reading →

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by | March 12, 2018 · 7:11 am

Richardson’s Dog Haus Announces Chef Collaboration

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Dog Haus, the critically acclaimed gourmet hot dog, sausage and burger concept, announces Stephanie Izard as the newest chef to join the year-long collaboration series in partnership with No Kid Hungry. For the series, Dog Haus has enlisted eight nationally celebrated chefs representing regions of the country in which Dog Haus has locations, each of whom is creating limited time menu items to be served at all Dog Haus locations every two months throughout 2018. Continue reading →

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by | March 9, 2018 · 10:08 am

Eat Me: Cơm Gà Xối Mỡ at Pho Pasteur

cornishby Steven Doyle

There are so many wonderful dishes to be found at the Richardson pho staple restaurant, Pho Pasteur. You will certainly enjoy the bun mang vit, duck soup to you and me, or the grilled pork chop adorned with a fried egg. But today we wish to order the Cơm Gà Xối Mỡ, or simply a Cornish hen and rice.

The tiny hen is plump with juicy meat, and a deliciously crisped outer layer that quickly relents with each bite. This dish pairs perfectly with the fresh spring rolls.   Continue reading →

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by | March 9, 2018 · 8:40 am

Meet Kiwee, Kiwi’s Little Cousin

kiweeby Steven Doyle

Just when you thought you tried every fruit imaginable, comes along a new taste sensation… the Kiwee. This is the younger cousin to the fruit, kiwi. Unlike its counterpart, the kiwee has no fur and does  not need to be peeled to be eaten. The fruit is not genetically modified, and was actually discovered growing wild in China. The fruit had a short shelf life and did not take kindly to shipment. New Zealand fruit growers cross-bred the heartiest versions of the fruit to solve that problem, and soon the kiwee was born.   Continue reading →

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by | March 8, 2018 · 1:37 pm

Meet Princi Italia Exec Pastry Chef Ryan Jungman

DSC02775by Steven Doyle

We visited with the pastry chef from Princi Italia in Plano and Dallas this week and was able to sample some new items headed to the menu  this week. Executive Pastry Chef Ryan Jungman has been baking in Dallas for many years working at some notable restaurants such as Stephan Pyles and Charlie Palmer, and has worked with chefs such as Marc Cassel, Jackson York and Joel Harloff. His skills are sweetly honed and may be found in full action at one of his kitchens. Continue reading →

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by | March 6, 2018 · 5:04 pm

FT33’s McCallister Wine Dinner March 8th

Matt-McCallister1by Steven Doyle

We just caught word of what will most definitely be an amazing pop-up with Matt McCallister and at a fun location – the Zodiac at Neiman Marcus downtown Dallas March 8, 2018 at 7pm.

McCallister is the chef-owner of FT33 in the Design District and has been nominated for a a James Beard for Best Chef of the Southwest, Food and Wine named him Best New Chef and his restaurant was featured on the Top 50 New Restaurant list from Bon Appétit. His accolades run deep, and the chef has been on the leading edge of the farm-to-table movement in North Texas.  Continue reading →

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by | March 1, 2018 · 10:14 am

How to Pair Wine with Seafood

by Jon Alexis

Let me ask you a seemingly simple question: Why do we follow the rules? They tell us it’s a trade off. We give up the freedom to drive wherever we want at any speed. We gain the security of knowing that a car won’t plow into us at an intersection.

But what happens when following the rules offers no such safety? What happens when we do as we’re told, but we don’t get the safety we’re promised?

That, my friends, is the time for revolution.  Continue reading →

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