The Village is a small city unto itself as a 300-acre complex with 11,000 residents, bordered by Highway 75, Lovers Lane, Skillman Street and Northwest Highway. It is the largest rental community in North Texas, and the entertainment district alone will be 34 acres of retail outlets, a fitness center, ball fields, a putting green, offices and an event lawn, in addition more apartments and a dozen restaurants underway at the hands of chef Nilton “Junior” Borges.Continue reading
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Cochon555 Dallas promises to be a fantastic event featuring a half-dozen heritage breed pigs cooked or butchered by local champions of the good food movement. The event starts with 5 amazing chefs, Host Chef Christof Syré of Law at Four Seasons Resort and Club Dallas at Las Colinas, David Uygur of Macellaio, Bruno Davaillon of Bullion, Matthew Scott of Great Scott, and Josh Bonee of Fine China, in a friendly culinary competition where you, as a guest, get to cast  vote for the best bite of the day. There is also a live, whole-hog butcher demo and auction with Nathan Abeyta of Deep Cuts Dallas Custom Butcher Shop, the sister charity, Piggy Bank. Continue reading
by Steven Doyle
Chef Nilton Junior Borges left the restaurant group that owns both Bilboquet ad Up on Knox, and a soon-to-open concept adjacent the French Bilboquet.
The chef, who is classically French trained was born in Rio and came to Dallas via restaurants in New York City, lured by opening Uchi. He soon made his way to the Joule Hotel where he ran all the culinary programs, but more recently signed on to the Up On Knox group where he was to open his own mystery restaurant. Continue reading
On the heels of French restaurateur Stephan Courseau (Le Bilboquet, Up On Knox) announcing that he has partnered with Junior Borges to open a third Knox-Henderson eatery, diners may have noticed a few menu changes at Up On Knox, his American Brasserie located just steps from the Highland Park entrance to the Katy Trail.
Thanks to Borges, Courseau was able to hire Executive Chef Matthew Wilbur, a classically trained chef with 15 years experience in the industry. Wilbur has honed his skills in some of the best kitchens in the country, including Bouchon at The Venetian in Las Vegas; Alex at Wynn Las Vegas; Citronelle at Carmel Valley Ranch; The Lion in New York, and many more. With several Michelin starred kitchens under his belt and time spent working under chefs Thomas Keller, Alex Stratta and Michel Richard, Wilbur eventually made his way to Dallas where he cut his teeth at The Joule Hotel with Borges as the Executive Chef of Banquets and Catering for almost two years. Continue reading
The Joule Hotel’s Executive Chef Junior Borges has announced that he will be opening a new concept in partnership with Stephan Courseau of Le Bilboquet and Up On Knox.
After more than a decade in New York, Borges moved to Dallas to open Uchi as Chef de Cuisine, earning the restaurant five stars from the Dallas Morning News. After a brief stint working alongside Chef Matt McCallister at FT33, he joined Headington Companies two years ago as the Executive Chef of The Joule, overseeing culinary direction for Americano, CBD Provisions, Mirador, Weekend, Midnight Rambler and The Lobby Bar, as well as managing onsite events, in-room dining and offsite catering. Continue reading
On Wednesday, September 27, Chef John Tesar will host a dinner benefiting Feed The Children, featuring a reception and seated dinner, and other acclaimed guest chefs. This dinner is part of the Celebrity Chef Series campaign and will be held at Knife. The event starts with a reception at 6:00 p.m., followed by a multi-course dinner at 7:00 p.m.
The funds from the dinner will help to deliver semi-tractor trailer loads of disaster relief supplies such as bottled water, food, hygiene items, diapers, and other much-needed essentials to Houston and the surrounding areas.