by | October 29, 2015 · 11:01 am

The Texas History of Chili, Both Powdered and Canned

chiliby Steven Doyle

When it comes to modern home chili remedies we have a few people to thank. First there were the “powder men” from the mid 19th century, a term I believe chili maven Frank X Tolbert to have coined, and then there are the butchers who first canned and made brick chili at the dawn of the 20th century to sell to the chili loving consumer.

Tolbert devotes a chapter of his book “Bowl of Red” to the powder men, and waffles on who he thinks brought powdered and packaged chili to mankind. He first attributes William Gebhardt of New Braunfels, but paragraphs later he names DeWitt Pendery of Fort Worth. A little digging shows that both started grinding a powder chili mix in 1890, so it is easy to understand Tolbert’s quandry.    Continue reading →

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by | October 29, 2015 · 10:49 am

Chasen’s: The Most Famous Chili In The World

chasens1940

Around the turn of the century, chili joints appeared in Texas. By the 1920s they were familiar all over the West, and by the depression years there was hardly a town that didn’t have a chili parlor. The chili joints were usually no more than a shed or a room with a counter and some stools. Usually a blanket was hung up to separate the kitchen.

It was during the Great Depression when chili joints meant the difference between starvation and staying alive. Chili was cheap and crackers were free. At the time chili was said to have saved more people from starvation than the Red Cross.

On of the most famous chili joints was actually the highfalutin restaurant – Chasen’s Restaurant in Hollywood, California. The owner of the restaurant, Dave Chasen who was an  ex-vaudeville performer, kept the recipe his guarded secret, entrusting it to no one. For years he came to the restaurant every Sunday to privately cook up a batch, which he would freeze for the week believing that the chili was best when reheated (it is). “It is a kind of bastard chili” was all that Dave Chasen would divulge.   Continue reading →

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by | October 28, 2015 · 11:23 am

Burning Question: What is Worse Than Candy Corn?

Mad-Candy-Corn-candy-corn-6491694-500-375by Steven Doyle

A friend of ours, Aaron Hirsch-Perry, who just rolled his his new sauce line Bostonian BBQ is a pretty clever guy. And for a rather svelte gentleman he enjoys dining with a passion. His daily Facebook posts are rifled with incredible food shots, many cooked by himself, and others where he finds great dining around the country. Needless to say  when Aaron is in or around Dallas we attempt to ply him with a bit of our local cuisine such as the chicken fried lobster from YO Ranch Steakhouse. He will deny it forever, but the Bostonian ravished the plate clean.    Continue reading →

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by | October 28, 2015 · 10:57 am

Trigger’s Toys Event Slated For December 13th

trigger

Trigger’s Toys is back, and once more, the charitable pop-up event will unite bartenders, brands, distributors and consumers to benefit a worthwhile cause. Started by Bryan Townsend, and now in its fifth year, Trigger’s Toys is a can’t-miss cocktail showcase and fundraiser that provides toys, therapy aids and financial assistance to hospitalized children and their families.

Back by popular demand will be the fantasy bar draft, which last year saw 87 bartenders from Texas and across the country come together in a show of support. And this year’s event should see more than 100 bartenders contribute their time and talent. The draft will take place at 2:00 p.m. on November 16th at Industry Alley. There, captains will be picked and five teams will be formed from the selection of bartenders, sponsoring brands and celebrity bar backs, with each team choosing a name and concept.   Continue reading →

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by | October 28, 2015 · 10:09 am

Chefs for Farmers Weekend the Most Successful Ever

cfff7by Steven Doyle     photos Robert Bostick

One of the best and certainly the largest culinary events in North Texas is the annual Chefs for Farmers which pairs up chefs and. well, farmers together with their community. The event has swelled from its original roots of a long table event at a local farm to this incredible, and quite beautiful happening we now have today. Chefs for Farmers is an ever evolving task that one ups itself each year to our community’s betterment. This year there were several events culminating to the main show this past Sunday.

The Mix Off sets the standard for cocktails and gives local sous chefs a stage to battle it out head-to-head with their contemporaries in a more casual setting. There are also several guest chef dinners, this year hosted by Matt McCallister and another by John Tesar at their respective restaurants FT33 and Knife here in Dallas.   Continue reading →

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by | October 27, 2015 · 1:18 pm

MealSharing for Thanksgiving is a Beautiful Idea

turkey

MealSharing.com announces its third annual “ThanksSharing” to promote food and togetherness for the classic American holiday. MealSharing.com connects hosts and guests in more than 450 cities worldwide over home cooked meals. This year, MealSharing.com will continue its ThanksSharing initiative to connect thousands of people over one very special meal—Thanksgiving.

“Last year’s ThanksSharing helped people enjoy a meal with others who otherwise would have been eating alone,” says Jay Savsani, founder of MealSharing.com. “As a popular celebration that promotes people coming together over food, ThanksSharing does just that—whether a person is traveling, alone for the holiday or simply wants a different experience—ThanksSharing is helping connect people over home cooked meals for a special occasion.”   Continue reading →

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by | October 27, 2015 · 10:37 am

BGR the Burger Joint Open on Knox

bgr

BGR the Burger Joint has made its Dallas debut and to celebrate, the restaurant is giving away a free “The Burger” to the first 100 people in line Thursday, Nov. 12 at 11 a.m. at the Knox-Henderson location. In addition, the restaurant will donate $1 from every burger or sandwich sold that day to North Dallas High School.

BGR, located at 3001 Knox St. Suite 108, serves prime, dry aged beef grilled to perfection over an open flame. Named the No. 1 burger restaurant in Washington D.C. BGR’s unique menu features not only traditional beef burgers, but also sushi grade ahi tuna, lamb, turkey, chicken, made-from-scratch veggie burgers and other high quality specialty burgers. Guests are able to build their own BGR burger or choose from a selection of masterpieces such as The Wellington, which features a BGR burger topped with caramelized onions, roasted mushrooms, black truffles and blue cheese crumbles. Continue reading →

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by | October 26, 2015 · 1:05 pm

The History of Texas Chicken Fried Steak Day

DSC09328by Steven Doyle

Recently I met with Jeffrey Yarbrough, the driving force behind Texas Chicken Fried Steak Day, at one of our favorite spots in Dallas for the dish – Allgood Café which is located in Deep Ellum. Joining us for the luncheon was Allgood owner Mike Snider who regaled us with beautiful stories of music, Deep Ellum, Terlingua, and of course Chicken Fried Steak It was a historic Texas day. It is easy to see why so many flock to the tiny café for their fried steak fix when in Texas, and many have over the years.

Of course we took a tour of the kitchen and found part of the secret to the delight of the Allgood CFS. Snider uses beef tenderloin for make his thick slab. It is well seasoned, and battered before deep frying, which always makes for great dining.  Continue reading →

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