The first floor of the European-style food hall will soon be home to Tight Quarters – the first of its kind. This labor of love from award-winning Chef Tim Byres will offer a variety of natural, whole and unprocessed food that is full of attitude and style.
This might come as a surprise to fans of Chef Byres, who is most commonly known as the culinary mastermind behind the restaurants SMOKE and Chicken Scratch – some serious meat-centric concepts. Widely regarded as an expert in cooking with wood and fires, Byres has been invited to represent his craft by some of the country’s most respected food programs, including The Chew, Meatopia, Bizarre Foods America and Man Fire Food. In 2012, Byres was named the southwest Food & Wine Magazine’s “People’s Best New Chef” and in 2014, his book “Smoke: New Firewood Cooking” won for the prestigious James Beard Award. Continue reading
by JC Elliott
Four Corners Brewing Company celebrated its fifth year of throwing the very tasty festival Dia de los Puercos on October 22nd at its Cedar Dallas location. A fun nod to Dia de los Muerdos, Dia de Los Puercos is loosely translated to ‘day of the dirty pig’ or ‘scoundrel,’ though in this case, it more like ‘day of the very talented chefs and brewing scoundrels.’
Three super-star chefs roasted whole hogs on site for party goers to sample and the chef teams started way before dawn! Each chef had a different technique in roasting their very large puercos pals, and each was absolutely, mouthwatering delicious. The aromas throughout the courtyard were almost edible in and of themselves. Continue reading
On Wednesday, September 27, Chef John Tesar will host a dinner benefiting Feed The Children, featuring a reception and seated dinner, and other acclaimed guest chefs. This dinner is part of the Celebrity Chef Series campaign and will be held at Knife. The event starts with a reception at 6:00 p.m., followed by a multi-course dinner at 7:00 p.m.
The funds from the dinner will help to deliver semi-tractor trailer loads of disaster relief supplies such as bottled water, food, hygiene items, diapers, and other much-needed essentials to Houston and the surrounding areas.
by Steven Doyle
The pop-up dinner is the ultimate in self-expression for a chef. No longer are the constraints of concept in play, instead the chef may allow his culinary imagination to take flight and escape the daily grind of a set menu. This may have been true at a recent dinner held in the warehouse of 1888 Olive Press located in East Dallas and owned by a former Lamborghini salesman, Kenneth Hamburger, II who hosted the James Beard winning and exec chef from Smoke, Tim Byres.
Chef Byres is part of an on-going pop-up company called RVC Promotions owned by Ryan and Sunnye Childers, and their company comes up with these totally unique ideas, chefs and locations through out each month. An olive juicing company is merely one of the many locations used by the Childers. Think more traditional locales such as the Whole Foods demo kitchen and Neiman Marcus, to the sublime as breweries and distilleries. And these are not always necessarily dinners, they are often cooking classes which end in guests dining on their lesson plans. Continue reading
by Steven Doyle
There have been so many unusual pop-ups as of late and this one looks especially fun. The scene takes place at the 1888 Olive Press in Dallas. Chef Tim Byres (Smoke, The Theodore) joins 1888 Olive Press for a cocktail class and dinner. Guests will dine on four courses created by Chef Byres, tour the facility where the 1888 Diritiest Martini Mix is made, then learn how to prep and pour the perfect Dirty Martini and Mexican Martini. Continue reading
Debuting fall 2015, Turn The Tables Hospitality (SMOKE, Bolsa, Bolsa Mercado, Chicken Scratch, The Foundry, and Spork) and NorthPark Center are proud to announce The Theodore, Dallas’ next great dining and drinking destination. Offering reimagined American classics, the restaurant is inspired by the spirit of the iconic Teddy Roosevelt and an era of American history full of wonder and discovery.
culinary director Tim Byres — the James Beard award-winning executive chef of SMOKE — has put his fresh spin on soulful American classics. “The one place everyone can share is at the dinner table,” Byres says. “It’s the perfect avenue for storytelling.” In addition to its deliciously hearty and distinctly American entrees, the highlight of The Theodore’s menu will be its shareable plates featuring artisanal toasts, American tapas, and flatbreads. “Here is where the fun and discovery happens,” Byres explains, as guests are encouraged to mix and mingle such offerings as oxtail and beef shank stuffed peppers with white bean puree, mushroom, parsnip, dried tomato, and pecorino flatbread, and dry cured ham and fruit mustard toasts. Continue reading
Restaurateurs Christopher Zielke, Christopher Jeffers and Executive Chef Tim Byres will join the Plano hospitality community the last week of December. The group, who has received national acclaim for their Oak Cliff neighborhood restaurants and bars (SMOKE, Bar Belmont in The Belmont Hotel, Chicken Scratch and The Foundry), will open an extension of SMOKE, their flagship restaurant the last week of December.
The original SMOKE opened in 2009 on the campus of The Belmont Hotel. Located in the Preston Towne Crossing development at the former Snuffer’s Restaurant & Bar location, SMOKE in Plano will initially open for dinner only, Sunday – Thursday 5 p.m. until 10 p.m., and Friday and Saturday 5 p.m. to 11 p.m. Now finished with summer-long renovations, the 5,800 square-foot building boasts four private dining areas, a heavily-landscaped outdoor patio, a large sit-down bar and an insulated patio off of the main dining room for year-round use. The interior embodies the same atmosphere and vibe of the original, with a small fireplace, campy-yet-nostalgic Texas artwork and raw, reclaimed wood throughout. Diners have a clear view into the kitchen, with nothing separating them from the action but a low countertop, crafted out of maple planking that once served as a roller rink in Seagoville, Texas. Behind the counter is the crown jewel of the restaurant, a 10-foot custom-designed hearth. Continue reading