Tag Archives: Chef

FarmByrd Not Just About The Hens

farm5by Steven Doyle

We took a look at Farmbyrd when they opened and have been in for a visit a few times since then. Just over a year later chef Ryan Carbery, a classically trained chef, is doing what a few others have chosen as a path. He is bringing chef driven fare to the general public at bargain prices, few frills and doing it very well.

As with any chef, there is that moment when you possibly get a tad bored with creating the same thing each day, albeit truly fantastic. In the case of Carbery at FarmByrd he stretched his chef wings, no pun intended, by offering uniquely kicked up dishes at a fast casual prices. Consider this a win-win for all concerned. It keeps chef happy and interested, although he is a major partner in the business, and it keeps the chicken eating public extremely happy only to walk into his Plano digs to find crazy good food being offered besides the usual fried and rotisserie birds.  Continue reading

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Knife’s John Tesar Brings Romance To Your Home (Recipe)

Steak-au-poivreby John Tesar

A pan sauce can’t be made completely ahead of time; it requires the cooking of the meat itself to provide the integral flavoring. It’s a classic fundamental technique, though, that should be in every home cook’s arsenal. At Knife, we make the pan sauce from France (poivre is French for “pepper”)—but you can use the technique with shallots, garlic, mustard, cognac, or whatever you want. Continue reading

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Dallas Fish Market Hosts Oysters and Martinis Dinner February 22nd (Contest)

image004by Steven Doyle

It’s no secret that we are fans of Dallas Fish Market and chef Richard Triptow. He is a master in the kitchen and hios dishes are pure art. His culinary experience had him working under three chefs at The Mansion: Dean Fearing, John Tesar, and Bruno Davaillon. “The kitchen under Fearing was a very competitive environment, and most of what I learned about seafood came from Tesar. He took me under his wing and really taught me the styles and techniques that I still use today. Bruno definitely passed along his French influence to me,” Triptow told us. Continue reading

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Make Your Valentine Plans at Dallas Fish Market (Contest)

www.ThaninPhoto.comby Steven Doyle

Each year on February 14th people exchange cards, candy, gifts or flowers with their special “valentine.” The day of romance we call Valentine’s Day is named for a Christian martyr and dates back to the 5th century, but has origins in the Roman holiday Lupercalia.

You do not need to be a martyr to understand the day that now represents love is bigger on the romance charts than any other on the calendar through out the year, and we have a way to celebrate that might possibly match no other in the DFW area. Continue reading

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Meet Chef Aaron Staudenmaier At Dallas Farmers Market Cooking Class January 27th

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Aaron Staudenmaier started humbly in the restaurant business as a graveyard shift dishwasher at a truck stop in Fargo, North Dakota at age 14.  He moved on to an apprenticeship at age 15 and began to learn about cooking and life on the line.

His path has led him through some of the finest restaurants in the country including sous chef positions at The Mansion on Turtle Creek and the Inn at Little Washington.  Staudenmaier opened Abacus with Kent Rathbun in 1999, creating an iconic Dallas restaurant.  Continuing the success of Abacus, Staudenmaier moved on to another Rathbun Concept, Jasper’s, opening multiple locations in Texas. Continue reading

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CRUDO Italian Opens in Preston Center Friday, Jan 19

hand cut pappardelle bolognese

An acclaimed Italian restaurant gets a second lease on life with the return of CRUDO Italian, opening on Friday, Jan. 19 at 8411 Preston Road, Suite 132, in Dallas.

CRUDO Italian observes the traditions of Northern Italy, taking a lighter and more sophisticated approach to the cuisine. Signature dishes are centered on handmade artisan pastas and gnocchi, the best meats available, and seafood flown in daily. Continue reading

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San Antonio’s Pearl District Hotel Emma

hotel-emma6

by Steven Doyle

This now beloved independent boutique property opened its stellar doors at Pearl late 2015 at the former site of the Pearl Brewery, one of the city’s vibrant food neighborhoods. At the helm of this culinary splendor is Chef John Brand, with innovative farm-driven menus. Continue reading

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