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 >>
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 >>
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 >>
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 >>
Stephan PylesAmong 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 >>
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 >>
Photo by Robert BostickScott RomanoSince 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 >>
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 >>
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 >>
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 >>
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 >>
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 >>
"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 >>
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 >>
Feel the heat at Will Rogers
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 >>
Spice things up with ZestFest
Chili cooks score one for multilateralism
Can you really learn to cook at a cooking class?
Sur La Table
Your stomach will hate you in the morning
Dallas dining is largely controlled by men. Seven women are trying to change that.
Do chefs watch cooking shows?
Jamie Oliver shows his twist at Central Market
Are any kitchen gadgets worthwhile?
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?
Do chefs really prepare your meals?
Food is art at Mirabelle
Sur La Table
Top chefs can spend 30 grand on school or just work their way up
After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?
Bare breasts, a bowl of red, and bad blood among the chili brethren in the Big Bend. Texas doesn't get any better.
Temperamental Dallas chef Avner Samuel is a genius in the kitchen, but he may have burned the one thing that matters most--his bridges
But it doesn't fall down
Rebellious Chef Danielle Custer creates a risky menu for Laurels
When food legend Julia Child came to Texas spreading her gospel of good eating, no one was spared. Not even Big Tex