One of the most delightful things that may occur during dinner service might be the amuse-bouche, a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, “The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites”. Continue reading
Tag Archives: Fearing’s
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
by Steven Doyle
Not long ago we ran into chef Jill Bates, the recently former pastry chef at Dean Fearings eponymous restaurant located in the beautiful Dallas Ritz-Carlton. We asked about her departure and she made it very clear the move was bitter-sweet, not too unlike the chocolate she uses with some of her marvelous pastries.
“We are still family, great friends. In fact we will see each other next week”, Bates told us during a phone conversation. Continue reading
by Steven Doyle
Is there a thing called “pie season”? I know there is a Pie Council, possibly in the same vein as Garrison Keillor’s “Catsup Advisory Board” or his “American Duct Tape Council”. Pie Season to me would encompass most of the calendar not already loaded up with pie goodness such as National Pi Day, or Pie Day. There is also “Eat a Pie Day – December 1”, “Raspberry Cream Pie Day – August 1”, “National Cherry Pie Day – February 1” and a litany of other super cool pie days. But Pie Season could happen four times a year with a suggestion of seasonal pies throughout. Continue reading
We love our fried chicken, and have been seeking out the very best Dallas has to offer. We scoured the streets and found some with an ethnic twist, others are straight forward crispy fried and juicy.
We had to eliminate a few that didn’t qualify as traditional, such as Bon Mua’s fried Cornish hen, which is still worth making the drive to Carrollton. In making our list we were shocked at how many plates of fried chicken we had sampled over the past months. Col Sanders would have said he was too drunk to taste that chicken after just a few of these places.
A few delicacies we associate with the new year includes lobster, champagne and caviar. Perhaps it’s due to their decadence and hopes for prosperity in the new year. We certainly feel these are treats we should have all year long.
Caviar is not something we hear much about in the United States, but is more celebrated across European countries for most any occasion such as birthdays, weddings and any holiday. Continue reading
by Steven Doyle
We as Americans have an odd relationship with the pumpkin. Sure, we stock up on the squash as decor during the Halloween season (which according to retailers begins in August), and adorn our tables as centerpieces with them during the eventide of Thanksgiving, but as far as a true dining offering we fall short. Continue reading