For a chef now dedicated to "upscaled" Southern cooking, Dodd trained in some unusual settings.Before opening the acclaimed Screen Door in One Arts Plaza, he learned the gumbo trade at Brennan's in Houston, worked alongside Southwestern pioneer Stephan Pyles, played with all the toys money--and Voltaire--could buy, and so on. His resume includes time at Hotel ZaZa and running his own catering company.This is one hard-working chef, who would love to make you eat hogshead cheese...
Who knew Megan Henderson liked to suck down whipped cream, straight from the can?We began the 10 Questions series early in the new year, so it seems like a good time to pause and look back.Over the past few months, we've interviewed some interesting characters, including chefs, waiters, managers, bartenders, food critics and outright celebrities. While we never intended the 10 Q segment to uncover astounding secrets, we have made a few shocking discoveries over the course of three months.For exa
When one of the top pastry chefs in town hands you a chocolate bar and says she's in love, you listen. In fact, I believe Rhonda Ruckman's exact words about the Patric bar she gave to me yesterday were, "As far as Madagascar chocolate goes, this kicks Valrhona's ass."Rhonda RuckmanComing from this chef, that's a major endorsement. Formerly of Doughmonkey and currently of Square Market, Ruckman is known for her killer chocolate desserts, including chocolate chip cookies, gourmet chocolate can
In Pho From Home we seek out the variety of pho--authentic,
Texified, good and bad--available in restaurants, starting in the
streets of Ho Chi Minh City and winding all the way around the Dallas
area.I am staring at a forty-paged PDF file on my laptop. My mother, who lives in Ho Chi Minh City, has enlisted her friend, Mr. Hung, to be of my assistance. Mr. Hung can best be described as a food fanatic. You can ask him about any restaurant in the city, and he could probably write you a two p
