In response to the growing amount of restaurant and hospitality workers unemployed due to COVID-19, FestEvents Foundation, in collaboration with Chef Nick Walker of Virgin Hotels Dallas, Chef Sharon Van Meter of SVM Productions, and Steve DeShazo of El Centro College, is launching Staff Meal (www.staffmeal.org). The program is designed to provide 2,400 free chef-crafted meals per weekend to industry members in-need. Continue reading
by Mike Marrero
The Continental Avenue Pedestrian Bridge adjacent to Trinity Groves should be on all of your to-do lists. Much progress has been made with the Trinity River Corridor Project. This celebratory day included a 5K run, Wild Flower Driving Range, Bike Ride and Rolling Ribbon Cutting, among other activities. The highlight of the day for me was The Long-Table Gospel Brunch.
With the increasingly gorgeous downtown Dallas skyline and the Margaret Hunt Hill Bridge as the backdrop, approximately 400 diners sat together at a very long table on the new Continental Avenue Pedestrian Bridge. For a mid June outdoor event, the weather could not have been better, but the menu was the star of the show. Chef and Chair of the brunch Sharon Van Meter did a great job. Many students from El Centro Community College and Le Cordon Bleu helped in every arena. Chef Van Meter created the menu, and as a group they cooked at 3015 in Trinity Groves on Saturday and plated on Sunday. Continue reading
by Steven Doyle photos by Robert Bostick
If you missed craveRADIO this week you missed a lot of fun. Each Sunday the crew from craveDFW hits the airwaves on 1190am from 4 to 6pm and discusses a week of restaurants and fun events we hot during the week. The cast of characters includes Melissa Robert, Chef Uno Immanivong, Kenny Kuczwaj and myself, along with a few invited guests that includes top area chefs, restaurant owners and bartenders. We also speak to wine makers and brew masters.
This week we invited Chef Sharon Van Meter into the studio to discuss her projects at Trinity Groves that include her huge party venue, 3015, and the French restaurant that will be opening very soon, Beignet Bistro. We got the inside scoop on the menu at the Bistro and also chatted about the ultimate battle of Fork Fight where this week’s winner will be pitted against Van Meter.
We also learned a little bit about Van Meter’s chef background in Paris and working across the globe at some of the finest restaurants. She also shared the fact she was entered in the 1972 Olympics pitted against one Olga Korbut. Continue reading
by Steven Doyle
This Sunday on craveRADIO we will host a few very special guests that you will want to tune in to hear. As you know by now we usually host a chef or restaurateur the first hour, and a brew master, wine maker or bartender the second hour. This week we will host Chef Sharon Van Meter who owns SVM Productions and 3015 at Trinity Groves. She is also set to open at least one other restaurant in the Trinity Groves area, and we will get the low down on that, plus so much more. This woman is extremely interesting, and very opinionated. Continue reading
by Robyn Folmar
Monday was the final night of the 3015 Trinity Groves Cooking School and I ate three desserts for dinner. We made éclairs, crème brûlée and a lemon tart with shortbread crust, which I’m pretty sure beats the bowl of Rice Chex and almond milk you threw down.
After the team huddle, we started on the shortbread crust for the tart since it needed time to assemble, chill, bake and then cool. Basically this is just a giant shortbread cookie that is topped with a tangy and sweet lemon curd. If you get a bag full of soul-crushing dry lemons, microwave them for a few seconds to loosen them up before you break your fingers trying to release the juice. It’s a good tip and works. Continue reading
by Robyn Folmar
The penultimate (look it up) cooking class at 3015 Trinity Groves focused on braising and poaching, but Chef Mike threw in some pasta marinara, wine poached pears and classic crème anglaise to keep us dependent on him. The menu was all over the map, but the variety was nice and once again, we answered some existential questions like how to cook a meat-clump like a London broil. Answer: braise that beast!
Follow Robyn’s previous classes: Week One, Week Two, Week Three and Week Four
Bottles and bottles of cheap red wine were emptied, and not from paper sacks into my belly. Basically, the beef ribs were browned in the skillet to develop the flavors, then they were showered with wine and unceremoniously shoved into the oven. Presto, a rich n’ beefy main course without any drama. Chef Sharon Van Meter joined us and explained that with braising you take a tough cut of beef and slowly disintegrate the interior fat to produce a tender bite. With this in mind, you can have a rich main course without having to bankrupt yourself buying a bone-in ribeye. Continue reading