In addition to their regularly amazing menu of steak and seafood selections, Truluck’s will showcase some special offerings for the Easter holiday on Sunday, April 21, 11:00 AM to 8:00 PM at both Dallas-area locations. Reservations are not required, but are highly recommended. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
As the Easter holiday approaches we are reminded about renewal of the planet, fresh Spring daisies and bluebonnets, little baby chicks and bouncy bunny rabbits. It is also a refreshing time for new restaurant menus as they roll out seasonal dishes to reflect the new found bounty. We are now seeing ramps, morels and even fiddlehead ferns gracing our plates. This is a fantastic time of year.
We would love to make a list of our favorite deviled eggs, which are everywhere now and a definite taste we want at Easter. You will see a new version daily at Parigi on Oak Lawn. We also enjoy the deviled eggs at Nick and Sams where there are three versions on the same platter, but particularly enjoy the caviar topped eggs. Continue reading
A group of pastry chefs will be holding a pop-up shop for Easter on April 4th from 10am-3pm at 3001 Gaston Ave at the Big E’s store. This pop-up is extra special because they are all including something to donate to a charity of their choice.
Bark Chocolate is sponsoring DFW German Shepherd Rescue as the charity they will be donating to. More specifically, to a particular dog named Jake, who was surrendered by his owners in extremely poor condition. He will need a lot of vet care and TLC until he’s healed enough to be available for adoption. Bark will be selling organic dog treats and 100% of the proceeds will go to Jake’s vet bills. Additionally, they will have a donation jar set up for him, and people are welcome to bring dog toys for Jake as well. Continue reading
Filed under Steven Doyle
The Bake Sale is a popup bakery and flower market Easter weekend in East Dallas. Hand crafted teacakes, cookies, chocolate confections, and Easter breads will be for sale to eat-in or takeaway.
From the skilled hands of Lily Hanson and Skye McDaniel, both chefs who love to bake, comes an array of delicacies, all from scratch. Hanson is a self-taught pastry chef whose work experience includes Hotel Za Za, and Bolsa. McDaniel studied culinary arts at El Centro and is currently with Murray Street Coffee Shop also stints at Village Baking Co., Boulevardier, and Cafe Momentum. Both also have backgrounds in fine arts. Hanson has a MFA from SMU. McDaniel is a graduate of Booker T. Washington High School for The Performing and Visual Arts. Their combined skill sets promise a creatively delicious experience. Continue reading
Filed under Steven Doyle
