Dallas chef, Sharon Hage, will join Pappas Bros. Steakhouse on Friday, January 29th for one night only to create an inspired five-course wine dinner in collaboration with Pappas Bros. Steakhouse chef Johnson, entitled ““Pinot Around the World.”
Guests will be treated to a carefully paired menu with wines selected by Pappas Bros. Master sommelier, Barbara Werley – including a “Mystery Wine” presented during the second course. Continue reading
Trinity River Audubon Center will host a fall fundraising dinner: Songbird Supper, a Meal in the Meadow. Proceeds will support outdoor education for north Texas children and wildlife habitat restoration. Renowned Dallas Chef, Sharon Hage will design the meal to showcase produce and sustainably raised meats from nearby farms and ranches. We will celebrate the harvest with custom crafted beers and Texas wine.
The scene will be set for an unforgettable evening with the community table meandering through a spectacular meadow along the edge of the Great Trinity Forest. Skeins of geese in the autumn sky, coyotes yipping in the far distance, a confetti of leaves floating on a cool breeze; it is sure to be a magical fall evening benefiting Trinity River Audubon Center. Continue reading
by Jennifer Thomas
Sharon Hage, best known for her culinary innovation at York Street, brings her revered talents to My Private Chef for an underground ‘Fall Harvest Dinner’ paired with Oregon Pinot Noir. Chef Hage will showcase her ingredient driven mentality at this one-time event held at the popular Deep Ellum kitchen and showroom on September 20th. With a sustainable, farm to table product focus Sharon will prepare a once-in-a-lifetime meal for 30 people. Guests who make their reservations will only be privy to the underground venue of My Private Chef and await Chef Hage to reveal their dinner menu with each of the 5 courses. Continue reading
by Steven Doyle
What an exciting time to enjoy to be living in Dallas. There are so many cultural advances and unique restaurants popping up across Dallas and Fort Worth. Bowl and Barrel is certainly one of the more unique restaurants to hit Dallas running. While the food is not exactly haute cuisine, it is fun, brave and unique due mainly to the chef who crafted the menu, Sharon Hage. We are fortunate to have her brilliant talent seeding these new restaurants with her very special touch.
Bowl and Barrel is the bowling alley with terrific food in a separate restaurant area and features the largest community dining table I have seen in Dallas. On a recent visit a guest explained that she was new to the Dallas area and came to Bowl and Barrel not knowing anyone, and left with a handful of friends that she met up with nights later. This is the power of dining with strangers. For those wanting a more private setting there are plenty of seats available in the more traditional sense. Continue reading
by Jennifer Thomas
Longtime restaurateur John McBride has teamed up with culinary consultant Sharon Hage and designer Hatsumi Kuzuu to open a new concept in the heart of East Dallas. Set to debut on Monday, February 25th, The LOT will be part American restaurant serving genuine fare, part neighborhood beer garden pouring Texas beers, and part casual gathering place for all to enjoy.
“We have revived the best lot in town, a tranquil, two-acre spot designed with unique common spaces to ensure everyone feels welcome,” says managing partner John McBride, whose family started and previously owned and operated El Fenix. “The idea is to create a modern-day third place, giving our neighbors a new place to unwind and savor a meal that’s unique and extraordinary — a place they can call their own.” Continue reading
by Steven Doyle
Bowl and Barrel opened wide this past week and has already enjoyed a bit of success. The new restaurant implements a small bowling alley to combine the owners love for food and recreation. This fantastic concept is tucked away in a massive space to the rear of The Shops at Park Lane in North Dallas. Conceived and operated by Josh Sepkowitz and Kyle Noonan, both SMU grads, they decided to leave their steady 9 to 5’s to venture into the world of restaurant management.
The team has already experienced some success with many corporate holiday parties booked, the future for Bowl and Barrel seems bright. The pair have also taken duties at the newly re-opened Sunset Lounge on ross Avenue in Dallas as operating managers. Look for a few new concepts that they have rolling around in their heads, but for now enjoy the 15 world class lanes and the restaurant chef-imagined by Sharon Hage.
For more a more in-depth look at Bowl and Barrel jump further for this week’s Q&A where we sat with Kyle Noonan over a few pretty special hot dogs and cold beer. Continue reading