by Steven Doyle
Each week we ask the question, “What’s Eating Your Phone”? This is where we all can join in on the foodie fun and send in your latest dining photo that has you all jazzed. These are not necessarily limited to dining out, it can be from that last dinner party. And don’t think we discriminate against libations. Send in your favorite cocktail photo, too.
To be included in a future edition of What’s Eating Your Phone, send those photos to me at email@example.com. A brief description and location would be super helpful. Here are this week’s selections: Continue reading
by Andrew Chalk
In June, we reported on Hibiscus’ new menu and concluded ‘the best new restaurant in Dallas may be an old restaurant’, so compelling was the experience. A recent media event caused a revisit that reinforced that point and reminded us that Hibiscus is a moving target, where the culinary team is always seeking out new directions and ingredients.
Our latest tasting started with a charcuterie board. One might start by remarking that there are lots of good charcuterie boards around town, and so there are, but Hibiscus’ should still give pause as something of a reference work on the genre. Not only is Hibiscus execuchef Graham Dodds a pioneer in farm-to-table cooking in Dallas, he is driven to tinker, invent, reinvent and discover.
In the photograph below, moving along the meats from right to left we have rabbit paté, spicy Spanish chorizo, pork rillettes, smoked duck breast and pork jowl. The promise of those ingredients was eclipsed only by the pickled accompaniments in the bottom row. There are house-cured olives, thumbelina carrots, turnips, squash, Texas okra and wild onions. As I picked at each in turn, I realised that they had been pickled separately and each brought its individual acidity, salinity and even patina of ageing to the meal (the latter being the result of reusing pickling solution multiple times, thereby concentrating and refactoring the recipe). Continue reading
Hibiscus’ Crispy Lamb Ribs. One of the best dishes I have had this year
by Andrew Chalk
With interesting restaurants opening at a pell-mell pace in Dallas over the last year or two it is a halcyon time for media types without any better ideas to put together “best-of” lists, usually over a couple of drinks. They may want to ponder that the active ingredient in “new”, insofar as restaurants is concerned, is the identity of the chef in charge of the kitchen. By that measure, Graham Dodds accession to the execuchef position at venerable Hibiscus has created a restaurant that is ‘new’ in the operative sense of the word. His task was complicated in following in the path of very capable predecessors. Continue reading
by Steven Doyle Trinity River Audubon Center’s signature event, Scissor-tails & Cocktails, presented by the Omni Dallas, is the party to support outdoor education for North Texas children. With tasty treats from celebrity chefs, s’mores around the campfire, birds of prey, live music from the Dallas Family Band, a silent auction and so much more, it’s a fun and festive celebration benefiting Trinity River Audubon Center’s outdoor educational programs for kids. Ben Jones, Trinity’s Center Director, says “At Audubon Texas, we’re passionate about connecting kids to nature and building a foundation for conservation stewardship. Kids from Pleasant Grove to Preston Hollow from Lakewood to Lake Highlands and Oak Cliff to East Dallas – kids from every background and stripe; we believe every child deserves a proper introduction to the outdoors – No child left inside!” Continue reading
by Steven Doyle
If you have been out on the town in recent weeks you may have noticed an escalation of a particular spirit on the cocktail menus. Pisco is a colorless or amber toned grape brandy made in Peru since the 16th century by Spanish settlers. Since that time pisco has been distilled using traditional methods, and Pisco Porton is one of the finer examples of the product. The Pisco Porton master distiller, Johnny Schuler is in the DFW area all week. Schuler resides in Lima, Peru where he owns restaurants and has an entertaining television program that features Pisco Porton. Continue reading
by Andrew Chalk
The Australian winery of Thomas Hardy was founded by an English emigre in 1853. It grew from a winery selling to a few neighbors in the state of South Australia, to one of the largest wine companies in Australia embracing over 13 brands and selling in over 85 countries.
Recently, Hardy’s chief winemaker, Paul Lapsley, came through town to introduce two additions to the lineup: William Hardy Chardonnay and William Hardy Shiraz. At approximately $17 retail both are targeted as popularly priced everyday wines for immediate drinking. Continue reading