Jeffery Hobbs

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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
October 26, 2000
Roly-poly Fish Heads
Chefs are taking detours
Dining
July 11, 2002
Reality Bites
Authentic cuisine requires trust, vigilance...and a trip overseas
Dining
August 8, 2002
Ronco Busting
Are any kitchen gadgets worthwhile?
Dining
September 11, 2003
Garza's Gaggle
Suze owner is in expansion mode
Dining
November 27, 2008
Suze
In a generic strip mall setting, the chefs shine
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
December 28, 2000
Playing Chicken
Come boom or bust Dallasites gotta eat--out, that is
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
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
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
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 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 >>