Sgt Spuds is chef Patrick Stark’s new venture where he has created a potato “hand grenade” that is hollowed and stuffed with a variety of BBQ meats and a host of sauces. Currently the Spuds will be available at events throughout Dallas and Fort Worth with a concentration on breweries as both a catered meal or as part of a beer pairing.
Sgt Spuds benefits Patrick Stark’s 501(c)3 Charity Mohawk Militia which has been instrumental in assisting veterans with food and other necessities, and soon will donate 2,000 men’s suits by distributing them to local charitable organizations that would fit the clothing to those in need. Continue reading
There are just some events that you cannot miss, and this is one of them.
On October 13th, Dallas diners are invited to The Ivy Tavern for a special event featuring cocktails, dinner and a show, all for a worthwhile cause. Chef David Rodriguez and his team have created a custom, four-course menu just for the occasion, with each course including a perfectly-paired cocktail. Continue reading
Big changes are in the works at The Ivy Tavern, as this Dallas favorite debuts a new menu, launches a Sunday dive brunch, and introduces a couple of all-star chefs into the kitchen.
The bar would like to introduce David Rodriguez as its new Executive Chef. Prior to his role at The Ivy Tavern, Chef Rodriguez held a number of Executive Chef positions—most recently at 904’s Kitchen and Cocktails in Denton, and before that, at Oak Cliff’s Urban Acres and Oddfellows. So he’s well-equipped to lead the kitchen team forward as they look to provide an even better dining experience for the bar’s loyal patrons. Continue reading
by Steven Doyle
Look for the new 18,000 square foot venue Lava Cantina to open in The Colony. Plans are to bring high quality Mexican and Creole fusion and live music replete with 1,800 seats. Father and son owners Steve and Ian Vaughn opened a similar venue in Baton Rouge in 2013 and have since enjoyed a raging success.
Steve Vaughn has been in the music industry for 40 years and Ian Vaughn worked for Raising Cane’s Chicken Fingers as COO. Continue reading
by Steven Doyle
There has been a disturbance in the force, or at least several chefs have moved about. Let’s start with this list.
Chef Jon Thompson at Stampede 66 resigned and will be teaching culinary arts at an unnamed inner city south Dallas High School. Thompson will also be consulting and spending a little more time with his family. This is the same path that chef Anastacia Quinnones took last year when she left Komali. Thompson has been with chef-owner Stephan Pyles for quite a few years working up to the executive position at Samar, then he opened Stampede 66 as exec. Continue reading
by Steven Doyle
Chef Patrick Stark is passionate about everything he encounters. be it life, music, art and food. He takes each of these subjects extremely seriously, and embraces to the core. Stark is the executive chef at the Sundown at Granada located on Greenville Avenue, and there he focuses much on clean food, free of GMO’s, organic as possible, seasonal, grass-fed, and even gluten free. Stark is fanatical when it comes to his sources. He is also the Grand Poobah of the Mohawk Malitia, and organization dedicated to raise awareness to genetically modified food, and has teamed up with the North Texas Food Bank. All proceeds generated from sales of Mohawk Militia patches and stickers will go to purchasing fresh food from local farmers in feeding inner city folks who don’t have access to supermarkets.
We had a chance to visit with chef Patrick Stark this week, and uncovered some new news surrounding he chef, and picked his brain on GMO’s and much more. Continue reading