Camp Brisket is a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University that explores all facets of the centerpiece of Texas Barbecue, the beef brisket. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. The first camp was held in January, 2013 with subsequent camps held in January, 2014, January, 2015, and January, 2016. Continue reading
Filed under Crave, Steven Doyle
The Capital Grille is a fine-dining restaurant offering dry aged steaks, fresh seafood, and an award-winning wine list. Our expertly prepared steaks are custom-aged in-house for 18 to 24 days and then hand-cut by the restaurant’s on-premise butcher.
The restaurant is also known for its award-winning wine list of more than 350 selections, curated by our Advanced Sommelier. The wine list includes some of the most highly allocated and sought-after wines in the world. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Deep Ellum is fast becoming a hotbed of culinary fashion with the advent of new openings that seem to be increasing in speed. The latest opening that gives us cause for a bit of reverie is STIRR located on Main in the space formerly known as Club Clearview.
Cheffed by Chad Bowden, who made a transition from Culpepper in Rockwall, fits into this concept which implements fire as a component in his cookery. There are some familiar flavors that many in Dallas have never sampled but was part of his arsenal in Rockwall. Having Bowden on this side of the bridge is as welcome as plum pudding on a Christmas morning. For those that have never met chef Bowden, you are in for a playful treat. Continue reading
Filed under Crave, Steven Doyle
by Joey Stewart
Ruth’s Chris Steakhouse and Stags Leap Winery joined forces Sunday night, treating guests to a five-course pairing dinner. The event was one of over a hundred hosted at Ruth’s Chris all over the country simultaneously. The featured wine was Stags’ Leap newest addition, the Stags’ Leap Investor Red Blend. Continue reading
Filed under Crave, Wine Dinner
by Steven Doyle
We do love our seafood equally as much as a good steak. This is why we were more than excited to learn what John Tesar (who we hear will be on the next Top Chef, again) has up his sleeves for Dallas.
It might be best just to let you hear his own words: Continue reading
Filed under Crave, John Tesar
Ruth’s Chris is partnering with Stags’ Leap Winery, known for growing some of Northern California’s best red wine grapes, to provide guests with an opportunity to experience a variety of Stags’ Leap wines accompanied with an exceptional menu. From pairing the full-bodied white Viognier with a seasonal Carrot Ginger Soup to incorporating the balanced and fragrant Cabernet Sauvignon into the recipe for the Shallot Reduction, the flavors of both the food and wine together were carefully balanced when creating the special dinner. Continue reading
by Steven Doyle
It has been about a year since I last visited the people at 44 Farms. You most likely recognize the name from the many top quality menus that feature their beef. They feature the beef for good reasons. Such as the fact that 44 Farms refuses to use hormones for their grass fed beef, and have strict quality control over their herd. It is also important to know where your food is grown and how it is handled. The transparency makes a world of difference. Continue reading
Filed under Crave
Texas Wagyu beef has gained a permanent place on the Fearing’s dinner menu, thanks to a new partnership between the restaurant and A Bar N Ranch in Sherman and Celina, Texas. A renowned local breeder of genetically-tracked Japanese/American Black Angus cattle, A Bar N is located a short drive from Fearing’s and delivers what is consistently considered the highest quality Kobe-style beef in the region. Fearing’s first introduced Texas Wagyu in December 2013 and 2014. With demand proving strong, the restaurant offered it again for Valentine’s weekend 2015. As of this month, Fearing’s is offering the coveted locally-grown beef as a permanent menu selection, beginning with its current Surf & Turf offering of Wagyu Beef Filet with Chicken-Fried Maine Lobster, Loaded Whipped Potatoes and a Soft Spinach Taco with Smoked Tomato Gravy. Continue reading
Filed under Steven Doyle
