Chef Anastacia Quiñones, on behalf of José, will be cooking at the James Beard House on Friday, March 13 in New York. Under the talented hand of Chef AQ, she and her culinary team will be preparing a 6-course meal that will celebrate the many regions of Mexico, such as Jalisco, Oaxaca and Nuevo León. Her menu will be a play on her favorite ingredient, masa, and be notably titled “Masa Madness.” To highlight her regionally influenced flavors, each dish will be paired with a favorite tequila, a James Beard first. Continue reading
Enjoy the Dallas Farmers Market Cooking Class with Chef Anastacia Quinones this Saturday, July 21. The class is from 1:30 to 1:00 with doors opening at 11am.
Anastacia Quiñones was born and raised in Dallas, TX. Growing up, her mother was a part-time caterer. She grew more intrigued with cooking and knew if she wanted to make it a career she was going to have to study. After graduating from The Culinary Institute of America in Hyde Park, NY, Anastacia traveled to San Francisco, California. Working under the Two Michelin Star recipient, Chef Laurent Manrique, Anastacia almost immediately learned French cuisine would be the base for all of her future cooking. Continue reading
Leading conservation non-profit organization in the state, Audubon Texas, is pleased to announce the launch of Dining on the Prairie, a new dinner series hosted by Trinity River Audubon Center. The series includes three dinners with chef-inspired menus,
enticing wines, music and fine dining amidst a spectacular view of the Great Trinity Forest. Continue reading
by Steven Doyle
Anastacia Quinones and Leann Berry will together take over Cafe Herrera for one evening for a very special Pop-Up Dinner. This special evening will begin with a cocktail hour which will include special cocktails made with Clase Azul Tequila.
The evening (July 12th) will also bring five paired courses for $75 per person, or choose the limited seated chef’s table for $100. Purchase one of the limited seats at the Eventbrite web page. Continue reading
by Steven Doyle
What started as a call of concern between Alice Laussade and Andrea Grimes, both of whom worked for the Dallas Observer, took a spin for the gallant as the message of concern of this weekend’s detainees and the nearly 30 attorneys at Dallas-Fort Worth International Airport. These people needed to be fed.
An eventual call to Amy Cowan, owner of Oddfellows in Oak Cliff and to her chef Anastacia Quinones started the wheels in motion for an operation that lasted a good part of a Sunday afternoon during an extremely busy brunch service at their restaurant. Continue reading