Subject:

Culinary Institute of America

  • Blogs

    August 13, 2014

    An Interview with So & So's Chef Nick Amoriello, a Fan of Neither Bros nor Hummus

    With its extensive craft cocktail menus and upscale food menus to go along, the gastropub trend shows no signs of slowing down. Especially not in Dallas. As diners increasingly seek out more casual fine dining experiences, gastropubs are happily stepping into the shoes once filled by stuffy and excl ... More >>

  • Blogs

    January 3, 2014

    Sundown Chef Patrick Stark on Avoiding GMOs and What Greenville Avenue Needs

    At 9 p.m. on Wednesday nights, Sundown at Granada's executive chef Patrick Stark unties his apron and steps out of the kitchen into the bar. Half-price whiskey, live music and a late night menu, it's little wonder Stark can't drag himself away. "I'm trying to break myself of this, but I'm a creatur ... More >>

  • Blogs

    August 30, 2013
  • Blogs

    June 28, 2013

    Pizza Maker Jay Jerrier Dials in New York-Style with Brooklyn's Best and Grandma Pie

    When Jay Jerrier first opened Il Cane Rosso in Deep Ellum in 2011, he was intent on making "authentic Neapolitan pizza." So intent that not only did he buy an oven from Naples, use a mixer from Naples, use flour and tomatoes from Naples, but he even recruited a Dino Santonicola who grew up making pi ... More >>

  • Blogs

    May 9, 2013

    Patrick Stark is Dallas' Most Rock and Roll Chef

    He's played music in front of 25,000 people, opening for Styx, and cooked for folks like Johnny Winter, Butthole Surfers (we don't even wanna know what they ordered), ZZ Top and more recently, as part of his sweet new gig as the head cuisine honcho at Sundown at Granada, actor Will Ferrell. He also ... More >>

  • Blogs

    March 21, 2012

    Sundown Chef Patrick Stark Talks Sourcing Locally and Scorching Hot Pans

    Originally from Akron, Ohio, Patrick Stark, chef at Sundown at Granada, enrolled in the Culinary Institute of America fresh out of high school at 17 years of age, partially because he just wanted the get the hell outta town. He's worked throughout the United States, a few spots in Europe and had a t ... More >>

  • Blogs

    March 7, 2012

    Chef Tre Wilcox on Masks, March Madness and the Perks of Being a Private Chef

    Walking towards the back of Marquee to interview Tre Wilcox, I spot him having a rather intense conversation with a guy in a suit about the menu. I grab a seat in a plush booth and wait. No more than a minute later he starts to walk over, but gets interrupted twice by two other employees with just a ... More >>

  • Blogs

    February 1, 2012

    Komali Chef Anastacia Quinones on the Allure of Victor Tango's, the Mulato Chili and More

    Anastacia Quiñones is just one week into her new job as chef at the modern Mexican cuisine spot Komali. The Dallas native attended the Culinary Institute of America in New York, then fell in love with San Francisco after just several hours visiting. After working there for a few years, she returned ... More >>

  • Blogs

    January 26, 2012

    Oak Chef Jason Maddy on Starting at McDonald's, Tiny New York Kitchens, and More

    Jason Maddy is the executive chef at the recently opened Oak in the Design District. Maddy grew up in Austin and, after attending culinary school in New York, worked at David Bouley's Danube, then the Driskill in Austin. A few years ago he was recruited by John Tesar to work at the Mansion, where he ... More >>

  • Blogs

    November 17, 2011

    Top Chef: Texas Cost Taxpayers $200K More Than First Reported, Thanks to San Antonio

    ​We've been telling you since the summer about the estimated $400,000 the Texas governor's office agreed to pay the producers in exchange for them promoting the state's brand in the ongoing, Texas-centric season of Top Chef. Last we checked in, the producers, a California company called Magica ... More >>

  • Blogs

    November 8, 2011

    Top Chef: Texas Claims Some More Public Money, This Time for a Slick Tourism Web Site

    ​We're still waiting to see whether a judge thinks we're entitled to more details on how the producers of Top Chef will spend the estimated $400,000-plus the state paid to see its brand integrated into the show, which the show has thus far accomplished with lots of boots, Texas flags, and dish ... 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 >>

  • Blogs

    October 20, 2011

    Granada Theater Takes Over M Street Bar, Introduces New "Sundown at Granada" Concept

    Meet Sundown at Granada.​More interesting venue news to pass along this week: The Granada Theater this afternoon has announced that it will be taking over the adjacent-to-the-theater 3520 Greenville Avenue address, most recently the home of M Street Bar, to launch a new neighborhood beer garden an ... More >>

  • Blogs

    July 6, 2011

    Three Years After Ike, the Shrimp and Fish are Still Frying on Galveston

    Lauren Drewes DanielsGaidos, the grandaddy of Galveston seafood restaurants, was spared the brunt of Ike and keeps dishing out the shrimp.​After the hurricane of 1900 annihilated what was then the bustling market center of Galveston, residents vowed to rebuild and never allow another such cata ... More >>

  • Blogs

    June 7, 2011

    Jennie Kelley's Different Kind of Spree

    FoxPolyphonic Spree member Jennie Kelley competes on MasterChef.​Jennie Kelley may possess no more or less an unusual background as preparation for being one of the latest contestants to face the kitchen fire of notable British hothead, Gordon Ramsay on his second season of the MasterChef seri ... More >>

  • Blogs

    May 4, 2011

    Danyele McPherson Named as Sous Chef at The Grape Restaurant

    Reservations just got more difficult to acquire at The Grape, chef/owner Brian C. Luscher's wine bistro, as Danyele McPherson was named sous chef today. McPherson is late of Stephan Pyles, where she began as line cook and worked her way up dice by dice to sous chef. She was educated at the Culinary ... More >>

  • Blogs

    February 11, 2011

    Culinary Institute of America Bakery: It's What's Cooking in San Antonio

    There's a new and affordable way for interested eaters to experience the Culinary Institute of America's San Antonio campus. The school's bakery, its first retail operation, was tentatively scheduled to open this week - although staffers were still experimenting with how to best position pastries i ... More >>

  • Blogs

    January 5, 2011

    Nana's Anthony C. Bombaci on Life in Spain,
    TV Unreality and Family Life in the Kitchen

    Anthony C. Bombaci​Anthony C. Bombaci, executive chef at Nana, was quiet at the beginning of our conversation, perhaps even a little guarded. That's not entirely uncommon when a chef speaks to the press, but once the conversation moved to the many years he spent living and cooking in Spain and ... More >>

  • Blogs

    December 30, 2010

    New Culinary Textbook Tells Chefs to Put the Flavor and Some of the Fat Back in Nutrition

    ​While a new culinary nutrition textbook is geared toward chefs working in professional kitchens, a co-author says the book's advice would be equally appropriate for amateurs charting new diet plans for 2011. "Moderation and variety is the key," says Cathy Powers, a former Culinary Institute ... More >>

  • Blogs

    November 10, 2010

    Tre Wilcox: Loft 610's Master of Discipline
    On Food, Fame and the Future

    Courtesy of Tre Wilcox and Loft 610Tre Wilcox​I was worried when I first arrived at Loft 610. Chef Tre Wilcox, 37, was running late for our interview, and when he arrived he was distracted, looking toward the open kitchen with each question, which he would think about carefully before answerin ... More >>

  • Blogs

    October 20, 2010

    What the Dead Eat: A Día de los Muertos
    Party Menu

    ​Halloween is so passé. It's nothing more than Christmas, a commercial boon for cheap decorations, terrible eats and overdone getup far removed from its cultural and religious foundations. What people, especially those with an unending love for Mexican food, should celebrate is Día de los Muerto ... 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

    October 1, 2010

    Taco Cabana Commemorates National Taco Day with Street Taco--Wait, Isn't Every Day National Taco Day?

    ​In the last few years, the taco has become a mad scientist's laboratory. Many well-intentioned Vincent Prices -- whether from south of the border or homegrown -- have sought to elevate the taco, fusing it with disparate parts. Their experiments are to be commended; the masses that have dipped ... More >>

  • Blogs

    July 6, 2010

    Joel Harloff Will Helm the Reborn Green Room in Deep Ellum

    ​Joel Harloff, who headed the kitchen at Dali until the popular One Arts Plaza wine bar closed last week, has been named executive chef of The Green Room in Deep Ellum. "Joel was on our wish list, but not necessarily our short list," managing partner Taylor Allday says in a release announcing ... More >>

  • Calendar

    September 17, 2009
  • Blogs

    July 30, 2009

    Appetite For Instruction: Blackened Trout With Linguine

    Recipe Demonstrated by Chef Peter Gray of Cretia's on McKinney ​Cretia's on McKinney, the bistro-slash-bakery-slash-live music venue, reopened in March after a nine-month hiatus to, um, refresh and regroup. In addition to moving just up the road to the former Tijuana Bar and Grill location, a b ... More >>

  • 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

    April 15, 2009

    10 Questions: Samir Dhurandhar

    Nick & Sam's celebrates its 10th anniversary this year. Ten years of prime beef, pan-seared foie gras and such, all cooked under the direction of an Indian chef.Dhurandhar has been cooking pretty much all his life. He graduated from the Culinary Institute of America and apprenticed in New York b ... More >>

  • Blogs

    March 27, 2009

    10 Questions: Jim Severson

    Before he opened Sevy's Grill back in 1997, Severson had already piled up 23 years of food service experience...probably not counting his time at McDonald's as a teenager.The Michigan native studied at the famous Culinary Institute of America and worked several kitchens before earning a local follow ... More >>

  • Blogs

    March 16, 2009

    10 Questions: Tyler Florence

    After 14 years on the Food Network and a small shelf full of cookbooks bearing his name, Florence is a true celebrity chef. But now he makes baby food. Yes, the man People called the "sexiest chef alive," host of Food 911, How to Boil Water and now Tyler's Ultimate recently started a line of organic ... More >>

  • Blogs

    February 6, 2009

    10 Questions: Joel Harloff

    He cooked professionally for six years in Milwaukee before finally taking a break...to study at the Culinary Institute of America.Harloff then headed a string of highly rated restaurants in Wisconsin before heading south. Since arriving in Dallas just over a decade ago, he's developed quite a legacy ... More >>

  • Dining

    December 21, 2006

    Toque-less

    Saltwater Willy's embraces a chef-free concept

  • Blogs

    July 7, 2006

    Chill Out

    I just returned from Marathon, where I was a finalist judge at the 2nd Cowboy Chili Cook Off hosted by the Chili Appreciation Society International and sponsored in part by the Gage Hotel. Most of the chilies were good, yet surprisingly the most common weakness in the least striking bowls of red was ... More >>

  • Dining

    April 6, 2006

    Lanny's Things

    Lanny's offers "high eating"

  • Calendar

    January 26, 2006

    Some Sommelier

    Brian Smith uncorks wine wisdom

  • Dining

    January 6, 2005

    Hitting the Mark

    Visit the Landmark and give credit where it's due

  • Dining

    May 15, 2003

    Sex in the Kitchen

    Why are most chefs male?

  • Dining

    May 16, 2002

    Kitchen Prism

    Food is art at Mirabelle

  • Dining

    September 13, 2001

    Skipping School

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

  • Dining

    August 31, 2000

    Hash Over

    Greenville Ave. Bar & Sewer; Slave! gets lost in the translation

  • Dining

    August 12, 1999

    Monument to an ego

    Why is multimillionaire Scott Ginsburg building one of the world's most expensive restaurants in Dallas? Because he can.

  • Dining

    April 29, 1999

    Thin line between love and hate

    Cork is a promising wine bar that's plugged its excitement for the drink

  • Dining

    September 17, 1998

    Food play

    Nana Grill's new chef toys with compelling flavors

  • Dining

    June 11, 1998
  • Dining

    April 30, 1998

    Slipping and sliding

    Enjoy the skaters, avoid the food at Pearl Street Bistro

  • Dining

    March 12, 1998

    Grub at earth's end

    A stop at The Classic Cafe means eating well where the highway ends

  • 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

    May 8, 1997

    Taking a stand

    Rebellious Chef Danielle Custer creates a risky menu for Laurels

  • Dining

    September 12, 1996
  • Dining

    February 1, 1996

    Flip-ing out

    Many things to many people, Flip's remains one of a kind

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