Jeffery Hobbs

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Blogs
April 20, 2012
So You Think You're Drunker Than We Are: This Week In Dallas Food News
Gloomy out there Dallas. Not just the clouds in the sky, either. Michael Martensen's tweet about Dallas' vapid drinks looms over Dallas' cocktail scene. Maybe the guy just needs another drink? I could use one. But let's take a look at the Dallas food news scene from this week before we kick off the ... More >>
Dining
April 19, 2012
Sissy's Serves Up Southern Charm the Texas Way: By the Bucket
Get your bow ties ready: Garza's debut dresses (and tastes) the part.
Blogs
April 18, 2012
With Sissy's Fried Chicken, Like all Fried Chicken, It's All About That Skin-to-Flesh Ratio
While interviewing Jeffery Hobbs about the fried chicken at Sissy's, the subject of this week's review, I asked a number of questions about his process. I've only fried chicken at home a few times (the smell!) so I'm not well versed it its mechanics. I did, however, page though all my cookbooks to l ... More >>
Blogs
March 20, 2012
Stuff Strangers' Chili in Your Face for the Benefit of White Rock Local Market This Weekend
As we've mentioned before, the White Rock Local Market is a great place to buy local produce from local farmers, which might sound locally redundant but unfortunately it isn't always. This community-inspired market is held the second and fourth Saturdays at the Green Spot, at 702 North Buckner Blvd. ... More >>
Blogs
June 24, 2011
Final Words from Suze's Jeffery Hobbs
Robert BostickJeffery Hobbs, chef and partner at Suze.For more from our Q&A with Suze chef/partner Jeffery Hobbs, check out parts one and two. What are your top five rules of the kitchen? Always taste your food. Work clean. Work fast. Be nice. Be quiet. What are your top five favorite cookb ... More >>
Blogs
June 23, 2011
Suze's Jeffery Hobbs: Everybody Get Together Now
Robert BostickSuze's Jeffrey Hobbs.Yesterday, Suze chef/partner Jeffery Hobbs told City of Ate about himself. Today, he shares a few thoughts on dining in Dallas. What are the five Dallas restaurants you go to most often? Maple & Motor, for a bacon cheeseburger with charred jalapeños. Rafa ... More >>
Blogs
June 22, 2011
Suze's Jeffery Hobbs: Making Something New from the Familiar
Robert BostickSuze's Jeffery Hobbs.Like many chefs, Jeffery Hobbs fell in love with the kitchen because both his grandmother and his mother were in it. Born in Indianapolis, the 40-year-old Hobbs spent much of his time as a kid in the kitchen peeling carrots and potatoes or in the family gard ... More >>
Blogs
May 11, 2011
Parigi Owners to Launch Cafe Momentum, a Nonprofit Restaurant Staffed by At-Risk Kids
Parigi co-owners Janice Provost and Chad Houser are opening a nonprofit restaurant concept called Café Momentum that will double as a culinary training facility for disadvantaged youth, allowing teens to work with real chefs. To get the word out and the funds raised, Provost and Houser are ... More >>
Blogs
January 20, 2010
Days Gone Bite: The Riviera
Seven years ago today Dallas' grand old fine dining destination was in its death throes. The Riviera would close for good in February of 2003, leaving as its legacy some of the finest chefs, restaurateurs and managers in the city.David Holben (now at Del Frisco's) and Lori Finkelman served as the ... More >>
Blogs
April 17, 2009
Chefs Roundtable Sunday To Focus on Local Sourcing
As mentioned below, The Second Annual Chefs Roundtable, 4 p.m. Sunday at the Dallas Farmers Market Resource Center (1010 S. Pearl Expressway), will focus on the concept of buying local food. In case you hadn't been paying attention to restaurant trends, the importance of using fresh, locally produce ... More >>
Dining
November 27, 2008
Suze
In a generic strip mall setting, the chefs shine
Blogs
November 14, 2008
Burning Question: Which Ingredients Do Chefs Hate To Work With?
How would you like to slice into these everyday? Lobsters are easy. We mean that in a culinary sense. Bind up the pincers, drop them in water and commence to melting some butter. Likewise steak: a dash of salt, another of pepper and a crackling grill—that’s all there is to it, pretty much. I ... More >>
Dining
September 11, 2003
Garza's Gaggle
Suze owner is in expansion mode
Dining
August 8, 2002
Ronco Busting
Are any kitchen gadgets worthwhile?
Dining
July 11, 2002
Reality Bites
Authentic cuisine requires trust, vigilance...and a trip overseas
Dining
December 28, 2000
Playing Chicken
Come boom or bust Dallasites gotta eat--out, that is
Dining
October 26, 2000
Roly-poly Fish Heads
Chefs are taking detours

Blogs

So You Think You're Drunker Than We Are: This Week In Dallas Food News

Dining

Sissy's Serves Up Southern Charm the Texas Way: By the Bucket

Blogs

With Sissy's Fried Chicken, Like all Fried Chicken, It's All About That Skin-to-Flesh Ratio

Blogs

Stuff Strangers' Chili in Your Face for the Benefit of White Rock Local Market This Weekend

Blogs

Final Words from Suze's Jeffery Hobbs

Blogs

Suze's Jeffery Hobbs: Everybody Get Together Now

Blogs

Suze's Jeffery Hobbs: Making Something New from the Familiar

Blogs

Parigi Owners to Launch Cafe Momentum, a Nonprofit Restaurant Staffed by At-Risk Kids

Blogs

Days Gone Bite: The Riviera

Blogs

Chefs Roundtable Sunday To Focus on Local Sourcing

Dining

Suze

Blogs

Burning Question: Which Ingredients Do Chefs Hate To Work With?

Dining

Garza's Gaggle

Dining

Ronco Busting

Dining

Reality Bites

Dining

Playing Chicken

Dining

Roly-poly Fish Heads

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