You know the fabulous Waygu beef Bolsa uses for its burgers and carpaccio? Chef Graham Dodds now plans to cure and dry-age it. Carroll Lewis, co-owner of the Marbleous Beef Co. in Waxahachie, is busily constructing what he believes to be the first dedicated, freestanding dry-aging facility in the Dallas…

There are now more than 1,500 community supported agriculture programs nationwide. Of those CSAs, a grand total of six are in Dallas. That’s why John Kilburn of Comeback Creek Farm in Pittsburg this year radically modified the standard CSA model, offering a four-week plan to help ease first-time subscribers into…

There might be more fight in the words “greatest pizza” back east, where folks tend to inherit their dough and sauce allegiances. But if Dallasites can get riled up about burgers and tacos, they can surely find reasons to quibble with USA Today’s selection of Olivella’s pies as the best…

Thanksgiving is just under three weeks away, which means it’s high time to choose recipes, draft a shopping list and find the roasting pan. Or, alternately, make reservations. For folks without nearby relatives or an inclination to cook, a number of local restaurants are serving up Thanksgiving feasts. Read on…

There was no shortage of ways to support Dallas Farmers Market Friends at last night’s lively Hoedown, the organization’s 16th annual fundraiser featuring food and drink from across Texas: Attendees could buy souvenir wine glasses, purchase spins on a wheel of chance or bid in a silent auction. But perhaps…

In an open letter to chef Dean Fearing, City of Ate contributor Andrea Grimes this week asked “Dean Fearing, why don’t you make your won Bloody Mary mix?” Fearing now has a tortilla soup, tomato juice and V-8 answer at his namesake restaurant at the Ritz Carlton. “It’s kind of…

Wondering why you haven’t been chugging down your extra-large Taco Bell soda as quickly as you once did? It could be because the fast food chain’s secretly been leaving the salt out of its recipes. As reported by Nation’s Restaurant News yesterday, Taco Bell tested out its new lower-sodium menu…

Cows may be the bigwigs of the barnyard, but pigs and turkeys get all the attention come holiday season. There’s no holiday on the standard American calendar that demands beef: While Labor Day and Fourth of July celebrants might put burgers on the grill, nobody questions their patriotism if they…

Is this really what you call fast food? The MGHerring Group yesterday announced In-N-Out Burger will open a location at The Village at Allen in mid-2011, bringing the count of confirmed future openings in the DFW area to four. But the idolized restaurant chain’s still mum as to exactly when…

This is officially old news in Houston, but Dallas drinkers have been surprisingly quiet on the topic of St. Arnold Brewing Company’s Divine Release No. 10. The Houston brewery annually releases an English barley wine, tweaking the recipe each year. (Ed. note: turns out this beer isn’t released annually and…

Most voters in Dallas end their Election Day observance at the polls. But, in the northeastern United States, electoral festivities typically conclude around a community dinner table. According to Irv Dean, city editor for The Daily Gazette in Schenectady, New York, there’s “at least one or two” suppers in every…

A record number of women are vying for Senate seats and gubernatorial offices today, suggesting the political sphere is inching, ever so slowly, toward parity. Now if only the liquor industry could catch up. While studies show an increasing number of women are choosing to drink cocktails, spirits makers persist…

While many contemporary food curricula are stressing fresh, seasonal produce, Dallas Heritage Village is readying an exhibit to teach children about the joys of tinned vegetables. “We’ll be looking at how amazing it is to have a can of tomatoes when it’s not tomato season,” says Evelyn Montgomery, curator of…

There may not be a chicken in every pot in these recessionary times, but there seems to be a chicken in every picture frame. At the Emergency Artists’ Support League’s annual Art Heist fundraiser this weekend, there were etchings of roosters and sculptures of chickens. While poultry paintings didn’t dominate…

Dude Sweet Chocolate’s Katherine Clapner is busy making doughnuts this afternoon to feed 100 people at tonight’s Bishop Arts Big Table fundraiser in Oak Cliff, but her biggest worry has nothing to do with pastry. “I’m scared to death,” Clapner says of the impending debut of a Cooking Channel show…

Garrison Brothers is advising drinkers to saddle up their horses, but — in the spirit of small batch whiskey — folks might want to fire up their engines to get first crack at the Hye (that’s west of Austin) distillery’s flagship bourbon. Owner Dan Garrison yesterday announced 1,800 bottles of…

The website for Fearing’s is a pretty good model of restaurant website design. It doesn’t sing, or waste time on Flash graphics that never load properly. It helpfully provides menus and hours and allows patrons to make online reservations. Fearing’s iPhone app is somewhat less impressive. The app — developed…

City of Ate readers earlier this week didn’t take kindly to my saying that “barbecue isn’t very good in Dallas,” suggesting my assertion must mean I’m an agoraphobic Californian. Wrong on both counts, but their ire brings up an interesting question: What constitutes a barbecue town? Do a few good…

I just wouldn’t feel like a food writer if my first e-mail of the morning didn’t have the subject line “Fuck You.” Fortunately, Rock n Taco co-owner Billy Salsberg — or, as he claims, someone using his Yahoo e-mail account — came through for me today. I reviewed his restaurant…

When eaters think of French cookery, they’re generally more likely to focus on choucroute than kugel. But Jewish food historian Joan Nathan is working to restore France’s reputation as the birthplace of Ashkenazi cuisine with her new cookbook Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. “I…

Don’t bother looking for Dean Fearing at his restaurants next weekend. Fearing will be at The Joule next Friday for The Big Red, a culinary extravaganza benefiting the North Texas Food Bank. He’ll reappear the next night at the Dallas Zoo for its annual fundraiser. And if do-gooders are still…