Good Local Markets brings their “Battle of the Pies” to the Tyler Street Farmers Market in Oak Cliff on Saturday, May 20th from 10:30am – 12:30pm (909 West 9th Street at N. Polk). For 8 years White Rock Market has hosted the blockbuster pie extravaganzas and now the fun continues at Good Local Markets newest locale, Tyler Street Market.
The Tyler Street Pie Contest is for amateur bakers of all ages bakers with a special award for best youth bakers under 16. All pies are available for tasting by the public, who vote “Best of” in the categories of Fruit, Nut, Chocolate, Cream/Custard and Best Overall. Entry fee is $5 per pie and tasting tickets will be available day of for $5. Continue reading →
While pondering pie yesterday afternoon, and that is something I do on occasion, I flipped through the Rolodex of my mind and stumbled upon the elusive Millionaire Pie. My first entry of this pie in my mind was when I was a wee lad and attending Dallas public schools. This was before I was yanked out when my parents were horrified by the busing situation and sent to a school which had a lackluster cafeteria. This was also back in the day when Dallas public schools had honest-to-goodness cooks whipping up freshly baked yeast rolls, and homemade beef enchiladas every Wednesday.
Fire back to a day when if you were not relegated to a sack full of peanut butter and jelly sandwiches, smashed for your dining pleasure, you would enjoy real food created by the hands of the lunch ladies who I considered at the age of seven my second and third mothers. This was before the time of bastardized Sysco boxes filled with frozen food-like trinkets dumped onto a sheet pan and turned out at 400 degrees. Continue reading →
Have that special holiday party to check out and need to bring a sweet bite to share? We have a fine line-up of freshly made treats from places that you may not have thought of. There are some lovely bakeries in the Dallas area, like Pie Emporium (several locations now), Tart Bakery on Lovers Lane, Rush Patisserie in Oak Cliff, and the beloved Swiss Pastry Shop in Fort Worth all come quickly to mind. But how about a few alternative spots where you won’t necessarily be busted for bringing something purchased that won’t be recognized or even duplicated. Continue reading →
For the sixth consecutive year, Norma’s Cafe, the original Dallas dining icon serving Texas-style home cooking, will celebrate National Pie Day by offering guests a free slice of its famous Mile-High Cream Pie on Friday, Jan. 23 at all three locations.
“At Norma’s Cafe, National Pie Day is one of our favorite holidays and we love thanking our guests for their continuous support by celebrating one of our favorite foods,” said Ed Murph, owner of Norma’s Cafe. “This holiday has proven to be one of our busiest days of the year, and we are thrilled to welcome guests as part of the Norma’s Cafe family.” Continue reading →
Have that special holiday party to check out and need to bring a sweet bite to share? We have a fine line up of freshly made treats from places that you may not have thought of. There are some lovely bakeries in the Dallas area, like Village Baking Company, Tart Bakery on Lovers Lane, Rush Patisserie in Oak Cliff, and the beloved Swiss Pastry Shop in Fort Worth all come quickly to mind. But how about a few alternative spots where you won’t necessarily be busted for bringing something purchased that won’t be recognized, or even duplicated.
Here is our fun list that will keep your poor baking skills on the down low, and make you the type of guest that will be invited back really soon. Notice all of these restaurants require at least a 24-hour notice unless otherwise noted. Continue reading →
A recent visit to Rex’snetted us some pretty wonderful seafood dishes, great wines and one of our favorite pies, the slightly sweet, tart and creamy key lime.
The big specials at Rex’s are the lobster roll on Friday’s and the lobster club sandwich on Saturday. Currently you may take advantage of the salmon that is swimming in from Alaska, and one of the many offerings such as a crab topped redfish with a beurre blanc, or the meaty swordfish that is served simply with sea salt and pepper. Continue reading →