by Steven Doyle
Cooler temps always means warm chili and the good people at the Granada (both theater and Sundown) took advantage of the weekend by importing a gathering of chefs to stir excitement into their inaugural cookoff.
Sunday we found chefs from around the city including Graham Dodds (Wayward Sons), Oliver Sitrin (Blind Butcher), Patton Robertson (Cafe Momentum), Jason West (Sundown at Granada), and Troy Gardner (V-Eats). Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Texas Chili Festival is a celebration of autumn that combines music and chili. The event will feature different North Texas chefs competing as they feature their culinary takes on the “Bowl o’ Red” traditions. Chili will be available for purchase, along with other food options, and participating chili Chef’s will provide 1 oz sampling portions while supplies last. Continue reading
by Steven Doyle
Pretty much everything from the kitchen at the Sundown at the Granada is a home run, including this beautiful plate of seared scallops.
Tomorrow we interview Patrick Stark, the rock and roll chef from the Sundown, and find out what he has been up to (besides plenty of television), and what he has planned for the near future at Sundown. It is a spirited interview with some new surprises, and a fun adventure with this fascinating chef.
Filed under Steven Doyle
by Jennifer Thomas
Sundown at Granada, a lower Greenville Avenue neighborhood restaurant and beer garden has launched a new menu that is 70% organic and 99% non-GMO. Co-owner Michael Schoder says, “The entire reason we decided to launch a new menu was to move towards an organic and non-GMO menu and promote eating seasonally. We are finding ways to increase our organic options even more everyday.”
Executive chef Patrick Stark delivers an American menu with global flavors that is uniquely approachable using high quality local ingredients. He explains, “The Sundown menu is an equal opportunity one supporting vegan, vegetarian, omnivore, carnivore, gluten-free and paleo diets.” All of Sundown’s meat, dairy and eggs are organic. All the fish on the menu is wild-caught. The buns used are non-GMO (with gluten-free options) and gluten-free flatbread crust is also available. All fruits and vegetables are non-GMO. The menu also includes super foods like kale, quinoa, Swiss chard and more.
Filed under Jennifer Thomas
