by Steven Doyle photos by Robert Bostick
Another week of craveRADIO and this past Sunday we enjoyed chatting with Chef John Franke from Frontburner, the restaurant group that operates Whiskey Cake, Velvet Taco, Ojos Locos, The Ranch In Las Colinas, Twin Peaks and Red Dog Right. Franke works the menus at each of the concepts along with a staff of chefs from each location.
The good chef brought in some tasty bites from Whiskey Cake including some addictive fire roasted shishito peppers, made simply with lemon and sea salt. He also served up a platter of bbq duck wings that were meatier than your average wing. And of course we shared plates of the namesake Whiskey Cake topped with fresh whipped cream. Continue reading
by Steven Doyle
Whiskey Cake Kitchen & Bar, Plano’s award-winning farm-to-table restaurant, recently named Brent Hammer to the executive team as the concept’s new Chef de Cuisine, leaving Michael Ehlert at Hibiscus as Chef de Cuisine.
Hammer is a nationally known chef with more than a decade of experience in the restaurant industry where he has developed a talent for menu conception and evolved restaurant concepts across the country. Most recently, he served as Executive Chef and managing partner of Hibiscus, a Zagat-rated iconic Dallas restaurant, known for it’s locally sourced and seasonally driven menu. Continue reading
by Steven Doyle
More chef news straight from the kitchen, this time from Front Burner’s corporate chef John Franke who sends us a note that T.J. Lengnick has moved on from Whiskey Cake to take a position at Stephan Pyles. In Chef Lengnick’s place Franke has hired Scott Townend from the Park Cities latest restaurant at the Lumen Hotel’s The Front Room. Continue reading