Peter Pan Flies Into Dallas November 11th

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Dallas audiences will experience Neverland in a whole new way with a spectacular innovative stage production of Peter Pan that combines intimate theater-in-the-round, overhead surround CGI projection, actors in dazzling flying sequences forty feet in the air, and whimsical puppets that bring J.M. Barrie’s classic tale to fantastical life. This production takes place in the one-of-a-kind Threesixty Theatre, a state of the art 100 foot high structure that is part tent and part luxurious world-class theatre. Conceived by an award winning creative team, the beloved family tale will capture the imagination of adults and children alike.

The show is performed up in the air, “in the round” and all around, creating a truly unique environmental theatrical experience. The entire interior is lit with over 15,000 square feet of Hi Resolution projection so that both cast and audience are immersed in a virtual Neverland. When Peter and Wendy fly to Neverland, audience members will feel the effect in the pit of their stomachs as they fly with the beloved characters over 200 square miles of virtual London and beyond.   Continue reading

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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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Chasen’s: The Most Famous Chili In The World

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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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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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Trigger’s Toys Event Slated For December 13th

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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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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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MealSharing for Thanksgiving is a Beautiful Idea

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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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BGR the Burger Joint Open on Knox

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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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