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
Tag Archives: Komali
Scissor-Tails and Cocktails Benefits Trinity River Audubon Center May 8
Filed under Steven Doyle
Komali Exec Chef Peraza Announces New Menu
by Steven Doyle photos by Kevin Marple
Executive Chef Julio Peraza of Komali Contemporary Mexican Cuisine has launched his new dinner menu, taking the restaurant in a bit of a new direction while maintaining its integrity.
“The food is more up-to-date in Mexico City than most people would probably think, so it was a good starting point for me when I was researching the cuisine. When Chef Salum and I got into the kitchen together, I wanted to take that rich history of amazing food and blend my fine-dining background and modern techniques. We are taking very traditional dishes, but refining what we are putting on the plate. With this menu we wanted to showcase how simple and beautiful the cuisine is, while also taking it to the next level. I am working with the kitchen staff and teaching them that you have to put love on to the plate and into the sauté pan… real serious cooking. I am excited about the changes and look forward to working with Chef Salum and our dedicated team,” explained Peraza. Continue reading
Filed under Steven Doyle
Mestizo Mezcal at Komali
by Andrew Chalk
If you are interested in Mexican distilled spirits then get on to the Komali mailing list. Komali owner Abraham Salum has been holding some of the most interesting tastings in town. Hitherto, they have covered Tequila brands. Last week he hosted Mestizo Mezcal. What is Mezcal? Isn’t it just Tequila with a slug in the bottle?
Actually, none of the above. Tequila is Mezcal, made from the blue agave plant, if that helps. Mezcal is the broader category. The production techniques for high grade versions of each are identical. The heart of the maquey plant is roasted for three days and develops a brittleness that allows it to be crushed and release its liquid. This is fermented and then distilled. The long roasting gives mezcal its distinctive difference from tequila — a pronounced smokiness in the taste. Note no worm (larva). That is totally inessential to the product and probably a marketing gimmick for low-end mezcal in the past. Continue reading
Filed under Andrew Chalk
craveRADIO: July 28, 2013
by Steven Doyle photos by Robert Bostick
This past Sunday on craveRADIO we hosted several amazing guests including Elias Pope, one of the owners at HG Sply Co. located on lowest Greenville Avenue. We discussed what the whole paleo diet is, what it isn’t, and he shared some of the more delicious items on the menu. Be sure to taste that lamb shank, it is a giant ball of lamb goodness.
Elias also discussed HG’s philosophy on culling ingredients from local sourcs, something that is extremely popular these days. But Elias has a different take on local, and goes extreme when possible, including tapping into local resources to set up his beer selections (thank you Stephanie Roethlisberger from the Bottle Shop) and a special cocktail temptress to concoct that menu (nods to Emily Perkins at Victor Tango). Continue reading
Filed under Crave, craveRADIO, Steven Doyle
Komali Now Open Sunday Evenings
by Steven Doyle
Abraham Salum has been busy travelling South America and gearing up for his next appearance at the James Beard House in New York. This time Salum will be taking along his Komali executive chef Anastacia Quinones (AQ to you and me). Continue reading
Filed under Steven Doyle
Tasting Tequila As Serious As Tasting Wine With Casa Noble
Full house for Komali’s largest tequila tasting to date
It was a sea of people last night at Komali in Uptown where owner Abraham Salum put on his largest Tequila tasting since Komali opened two and half years ago. The fêted brand was Casa Noble, a premium Tequila produced since the 1700s near Tequila in the state of Jalisco. Perhaps the high turnout (you could hardly move) was not a surprise, as Casa Noble CEO Jose Hermosillo had flown into Dallas to personally make the presentation as part of a promotional tour of the important Texas market. Alongside the tequilas, Komali chef Anastacia Quiñones served ‘botanas’ to suit each one. Continue reading
Filed under Andrew Chalk, Tequila
Komali Summer Menu Will Spice Up Your Life
by Andrew Chalk
Hot in on our steam-powered press release machine come news of a new summer menu at Komali..
“Spicy food lovers hit a home run at Uptown’s Komali Restaurant. Chef/Proprietor Abraham Salum and Executive Chef Anastasia Quinones have cooked up a hot dish for the Contemporary Mexican eatery’s summer dinner menu. Costillas de Puerco (braised pork ribs) with pineapple habanero glaze, queso fresco mashed potatoes, and grilled nopal salad carries a “WARNING: very spicy.” Continue reading
Filed under Abraham Salum, Andrew Chalk, Mexico
Celebrate Cinco de Mayo in High Fashion at Komali
by Steven Doyle
We will be talking up Cinco de Mayo all day, and we are sure that many of you started your celebration last night. The enchiladas will be flying, along with massive amounts of tequila in every form. The margarita will be king this weekend for sure. But this morning we discovered something a little different; a bit more refined. Anastacia Quinones has devised a special and creative menu over at Komali that truly gets into the spirit of the holiday.
First understand what we are celebrating. Many believe that the day is to commemorate the Mexican Independence Day, but that would be September 16. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Continue reading
Filed under Cinco de Mayo, Steven Doyle
