Subject:

Culinary Arts

  • Blogs

    May 23, 2012

    The City of Ate Interview: Grape Sous Chef Danyele McPherson on Life as Luscher's No. 2

    The Grape's sous chef, Danyele McPherson, sat down with us last week to chat about the life as a sous. Let's just jump right in. How did you initially get into cooking? Well, I went to normal college - got a degree at North Carolina at Chapel Hill and worked in offices full time, in a cube. Cube ... More >>

  • Blogs

    May 10, 2012

    Central Market Passport France Starts Today, Includes Classes from Bruno Davaillon

    Never take for granted the greatness of Central Market. In a region that is often criticized for its lack of culinary elegance, CM is our state's playground for the at-home chef. Heck, even the pros love it. Today begins Passport France at all Central Market locations. Through May 22. wines, chees ... More >>

  • Blogs

    October 26, 2011

    Katherine Clapner, the Woman Behind Dude, Sweet, On Life as a Chocolatier

    ​Each week we meet a new local chef in our Three-Course Meal series. This week, Katherine Clapner, the woman responsible for making us crazy for Dude, Sweet Chocolate, explains how she paved her way to her little shop in Oak Cliff, which recently was named Best Devil's Advocate and Best Chocol ... More >>

  • Calendar

    September 29, 2011
  • Calendar

    September 15, 2011
  • Calendar

    September 8, 2011
  • Calendar

    September 1, 2011
  • Calendar

    June 30, 2011
  • Calendar

    June 30, 2011
  • Blogs

    December 23, 2010

    Viking: A Little Lesson in How the Other Half Cooks

    Woman, where's my meatloaf?​I don't own any kind of Viking appliance. But if I did, now I know what I would do with it. I didn't realize that the "Experience the Viking Difference" cooking class at the Viking Cooking school referred to the difference a Viking appliance can make in a cook's li ... More >>

  • Blogs

    November 22, 2010

    Stephan Pyles Thanksgiving Cooking Class: You'll Never Want Another Butterball

    Stephan Pyles​Among other things, the Thanksgiving cooking class at Stephan Pyles taught me that the main things I know about journalism are wrong. I had a journalism professor open his class with, "You think you're going to be happy? You're not. You think this career is going to be easy? I ... More >>

  • Blogs

    October 18, 2010

    Acing the Cheese Course at Central Market

    Editor's Note: Since we're not especially scholastic at City of Ate, we recruited our intern Brooke Nottingham (who's probably a whiz with a highlighter and page marker flags) to attend a few local cooking classes. Her occasional series of reports begins today with a cheese class at Central Market. ... More >>

  • Blogs

    October 6, 2010

    Scott Romano: Going Whole Hog
    At a Downtown Jewel

    Photo by Robert BostickScott Romano​Since the Observer recently named Charlie Palmer at The Joule the city's Best Fancy Restaurant in this year's Best of Dallas issue, we thought now would be a good time to get a look at the man behind the kitchen, executive chef Scott Romano. Like many of th ... More >>

  • Blogs

    September 27, 2010

    Turkish Delights: Dallas Cooks Get Schooled
    In Food and Culture

    Photo by Hanna RaskinNevin Gezgin teaches Dallasites how to prepare Turkish dishes.​Students enrolled in the Turkish American Women Association's Saturday afternoon cooking classes in Richardson learn as much about cross-cultural dialogue as the right way to roll dolmas. Trying to determine h ... More >>

  • Blogs

    September 15, 2010

    Craft's Jeff Harris: A Chef you Can Bank On

    Photos by Robert BostickCraft's Jeff Harris​(This is the first part of a three-part look at Jeff Harris, executive chef at Craft. Tune in tomorrow for a Q&A with Harris and Friday as he demonstrates how to prepare one of the restaurant's dishes.) Jeff Harris was raised in a small town in East ... More >>

  • Blogs

    July 16, 2010

    Molecular Gastronomy Finally Makes Quantaum Leap to Dallas

    Hey, grandpa, what's for supper?​As a remarkable number of press releases this month have pointed out, molecular gastronomy has made its way to Dallas. Stephen Pyles, who "detests the words" molecular gastronomy, is planning to trot out a few mad science techniques for a new tasting menu debut ... More >>

  • Blogs

    August 28, 2009

    Back To School: Hungry Minds At Le Cordon Bleu

    ​Many kids and young adults are heading back to school right now. Some lucky stiffs, however, will trade cracking books for grilling, baking, sautéing and flambéing. Ever wonder what it's like? We have. Turns out, culinary school's lighter on the Gordon Ramsay-style discipline than you'd th ... More >>

  • Calendar

    June 11, 2009
  • Blogs

    May 29, 2009

    10 Questions: James Tidwell Of Four Seasons

    He was the 100th American wine professional to earn the title of Master Sommelier, but that's not the only thing Tidwell can be proud of.After graduating from LSU with a degree in international trade and finance, this son of a small town preacher set off for culinary school at the prestigious Culina ... More >>

  • Blogs

    May 13, 2009

    Food For Thought 5.13.09

    "Restaurants should want to promote the farmers they support, but listing every farm for every ingredient (e.g., 'Eagle Rock Farm cilantro,' 'Skogly Fields butter beans') is unnecessary and, in the end, tedious." (Andrew Knowlton, writing in Bon Appetit, in response to the question of whether the lo ... More >>

  • Blogs

    March 9, 2009

    10 Questions: Russell Hodges

    Not Russell, of course. But this is how he chooses to illustrate his Facebook page...He is responsible, indirectly, for the cooking in many of the city's restaurants. That's right--Hodges is one of those teaching chefs. Currently at the AIMS Academy and in the process of advancing his academi ... More >>

  • Calendar

    September 4, 2008

    Hot, Hot, Hot

    Feel the heat at Will Rogers

  • Blogs

    December 20, 2007
  • Blogs

    October 9, 2007
  • Blogs

    July 26, 2007

    Northwest Dallas is So Bleu -- Le Cordon Bleu, That Is

    As there was no new Top Chef last night, here instead is some actual food news. Over the weekend, the missus and I noticed a curious sign planted near the intersection of LBJ Freeway and Webb Chapel Road. It read, "Le Cordon Bleu." You don't say. How fancy. And in dear ol' Northwest Dallas, no less. ... More >>

  • Blogs

    July 12, 2007
  • Calendar

    November 3, 2005
  • Calendar

    September 8, 2005

    Zest is Best

    Spice things up with ZestFest

  • Calendar

    June 23, 2005
  • News

    March 24, 2005

    Give Peace and Peppers a Chance

    Chili cooks score one for multilateralism

  • Dining

    October 21, 2004

    Kitchen Detention

    Can you really learn to cook at a cooking class?

  • Best of Dallas

    October 14, 2004
  • Calendar

    April 1, 2004

    Fire in the Bowl

    Your stomach will hate you in the morning

  • News

    July 24, 2003

    She's Gotta Serve It

    Dallas dining is largely controlled by men. Seven women are trying to change that.

  • Dining

    March 13, 2003

    Cam Bam

    Do chefs watch cooking shows?

  • Calendar

    October 24, 2002

    Naked Ambition

    Jamie Oliver shows his twist at Central Market

  • Dining

    August 8, 2002

    Ronco Busting

    Are any kitchen gadgets worthwhile?

  • News

    August 8, 2002

    Tropic of Groceries

    Dallas' pent-up lust for exotic foods has finally been met with the opening of Central Market. Will shopping ever be the same? Will our appetites?

  • Dining

    June 27, 2002

    Cook Out

    Do chefs really prepare your meals?

  • Dining

    May 16, 2002

    Kitchen Prism

    Food is art at Mirabelle

  • Best of Dallas

    September 20, 2001
  • Dining

    September 13, 2001

    Skipping School

    Top chefs can spend 30 grand on school or just work their way up

  • News

    July 26, 2001

    Something about Stephan

    After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?

  • News

    November 23, 2000

    High Spoons

    Bare breasts, a bowl of red, and bad blood among the chili brethren in the Big Bend. Texas doesn't get any better.

  • News

    February 26, 1998

    Cooking Up a Storm

    Temperamental Dallas chef Avner Samuel is a genius in the kitchen, but he may have burned the one thing that matters most--his bridges

  • Dining

    October 23, 1997

    Joey's wobbles

    But it doesn't fall down

  • Dining

    May 8, 1997

    Taking a stand

    Rebellious Chef Danielle Custer creates a risky menu for Laurels

  • Dining

    January 2, 1997
  • News

    October 31, 1996

    Bread and Circuses

    When food legend Julia Child came to Texas spreading her gospel of good eating, no one was spared. Not even Big Tex

  • Dining

    October 3, 1996
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