by Jeff Dietzman
According to an article in Popular Science Craft Beer is annihilating the hop supply.
The Reinheitsgebot, or German Purity Law, states that the only ingredients legally allowed in true beer are malted barley, hops, water and yeast.
So, no hops no beer, right? Continue reading
Filed under Jeff Dietzman
Learn how to make delicious chocolate treats in a two-hour, hands-on class taught by David Collier, executive pastry chef at Dallas’s Knife steakhouse. Presented by DallasChocolate.org, the class will teach you the techniques to make restaurant quality chocolate creations that are sure to delight your Mother. Recipes include dark chocolate raspberry, white chocolate grapefruit, and brown butter popcorn bonbons or other seasonal chocolates as well as chocolate macarons. Continue reading
Filed under Steven Doyle
Fork & Cork, May 15 & 16 is a unique and innovative destination that introduces the culinary minded to local celebrated chefs, assorted breweries, wineries and spirit makers. An authentic, one-of-a-kind experience that satisfies the epicurious, Fork & Cork is an interactive festival that serves up tasteful artist demonstrations and live Music, as well as tasty dishes. It’s casual, yet sophisticated. Busy, yet intimate. Personal, yet communal.
Special Crave discount tickets may be purchased online. through May 15, 2015 at noon. Limited quantities available. Please print your e-tickets ahead of time and have them ready for display to expedite the entry process. Tickets may also be purchased at the gate pending availability. Continue reading
Filed under Steven Doyle
Pluckers Wing Bar will host its annual NFL Draft Party on Thursday, April 30 at all 17 locations. Guests can team up to win food and drink specials by predicting this year’s NFL draft picks during the televised event.
Specials will range from $1 off to half price to even free. Pluckers will also give away a 55” Smart LED HDTV at each location. Guests can register to win upon arrival. The winner will be chosen by drawing held at the end of the NFL Draft Party (winner must be present to win).
There are plenty of locations throughout the DFW area. Check the website for the one closest to you.
Filed under Steven Doyle
Already a prime social gathering place for Dallas diners, Shinsei continues to evolve and innovate to keep the experience fresh for its loyal patrons. Beginning on Friday, May 8th, Shinsei will launch Izakaya-inspired service in the upstairs lounge, newly remodeled by Dallas designer Greg O’Neal. The updated design aesthetic replaces the original lime green with a new color palette, including pops of bright coral. And a heavy curtained wall reduces outside noise and allows the lounge to be closed off for private events.
In Japan, izakayas are cultural cornerstones for conversation, noshes and enjoying drinks with friends in a convivial, unpretentious atmosphere. Shinsei is embracing that social sensibility by offering an impressive wine list, pouring inventive cocktails and serving Japanese and domestic beers and grand cru sakes alongside inspired small plates crafted by new Executive Chef, Jeramie Robison. These delicious plates will be offered as gratis bites presented in three creative tastes that change daily. For patrons who desire something more, Shinsei’s regular appetizer menu and sushi menu will be available as well. Continue reading
Filed under Steven Doyle
by Steven Doyle
The best, the most unique meals you will ever enjoy are the special events created by chefs at their hosted wine o beer or cocktail dinners. This was precisely the case at the dinner we enjoyed recently at Komali as owner Abraham Salum and his executive chef Julio Peraza bestowed an insanely good menu paired with Mi Sueno wines.
Mi Sueno has a pretty terrific story that is well worth being retold. It involves the epic climb to the top and eventual ownership of a stellar winery by Rolando Herrera. Herrera is the definition of a self-made man, and winemaker who early on used his home-made bottles of chardonnay as a calling card, or resume that eventually landed his status in Napa. Continue reading
Filed under Abraham Salum, Steven Doyle
by Steven Doyle
El Bolero, the new Mexican restaurant by Richard & Tiffanee Ellman and John Paul Valverde quietly opened their doors in the Design District this past weekend with opening executive chef, Hugo Galvan. Owner Tiffanee Ellman tells us that Chef Galvan, who hails from San Miguel De Allende, “is extremely talented and has a deep and personal expertise in creating the regional and authentic flavors that will form the fabric of the El Bolero experience.”
Chef Galvan has spent years cooking and training in kitchens in the U.S. and Europe, but he states that it is his “experience in restaurants and mercados across different regions of Mexico that will be integral to El Bolero’s cuisine.” You will most likely have sampled his cuisine at Café San Miguel on Henderson Avenue, and Hacienda San Miguel in Fort Worth. Continue reading
Filed under Steven Doyle
Food can be a powerful tool—well, strike that, good food can be a powerful tool. With the right meal, you can successfully seduce your special someone, so much so that you can barely finish the meal before you’re tearing into one another.
But the real questions is, what should you whip up in the kitchen if you’re trying to get things going in the bedroom? Continue reading
Filed under Crave
