In Three-Course Meal, we usually interview local chefs over the course of three days. This week, we branch out a little. Check in tomorrow for more from our local cocktail ninja. Sly Cosmopoulos, 39, is the corporate mixologist for Republic National Distributing Company, a large liquor distributor. She’s in charge…
Sadly, these are not available in Dallas yet, but they were too cool not to share. No Fish! Go Fish! is a groovy restaurant that my little sister introduced me to in Portland, Oregon. It serves homemade soup (a constantly rotating menu of flavors) and “fish.” The joint is owned…
Passover is upon us, which can only mean one thing: It’s officially time to make matzo ball soup. Making matzo ball soup can be a very straightforward proposition. You can even buy matzo balls premade or buy a mix for it, although there’s little more than matzo meal in it…
I had the luck to attend one of chef David Anthony Temple’s Underground Dinners. Temple began his career in Louisiana and traveled around the world before settling here in Dallas, where he started working with Tom Spicer. His passion is using the best local and regional ingredients to make dishes…
In part one of this week’s Three Course Meal, we shared a profile of Executive Chef and Chief Culinary Officer of The Fresh Diet, Yosef Schwartz, as well as a short bit about Dallas head chef of The Fresh Diet George Shepherd. In part two, we asked Schwartz and Shepherd…
Yesterday, we brought you a profile of Yosef Schwartz, the executive chef and chief culinary officer of The Fresh Diet, as well as a mini-profile of chef George Shepherd, the local head chef for The Fresh Diet. Today, we asked them both to finish a few sentences for us. Tomorrow,…
It’s always been a secret dream of mine to have my own private chef. I imagine I can’t be alone in that wish. The next best thing, of course, would be to have fresh, yummy meals delivered each day, which is why I was very interested to learn that The…
In part one of this week’s Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today’s final installment he shares his recipe for a dish designed to be a Texas…
Yesterday, we brought you a short profile of the unflappable Dean James Max, concept chef at Asador. Today, we asked Max to finish a few sentences for us. Tomorrow, he shares a recipe for one of his favorite dishes — sourced local and eaten fresh. I was raised in…a big…
Some people just end up doing the things they are meant to do, and the lucky ones end up being successful at it. Dean James Max, concept chef at the new Asador Restaurant in the Renaissance Dallas Hotel, is one of the lucky ones. What he’s dreamed up for Asador…
In part one of this week’s Three Course Meal, we gave you a look at Stephen Smith, chocolatier and owner of nib chocolate. In part two, we asked Smith to complete our thoughts for us. In today’s final installment he shares a recipe for Russian Caravan Truffles. Remember, crafting chocolates…
I wouldn’t have even known that Purim was upon us if my girlfriend hadn’t told me that her friend brought hamentaschen to work for everyone on Tuesday. I promptly Googled the Jewish holiday only to discover that I had missed it. This year Purim stared at sunset on Saturday, March…
On Wednesday, we gave you the goods on chocolatier Stephen Smith of nib chocolates. Today, we asked Smith to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in…a military family. My friends say I’m…too laid back. Too relaxed. My momma…
Here’s some hopeful news for all you C students out there: At the prestigious Le Cordon Bleu culinary school in Paris, Stephen Smith’s “worst subject of everything was chocolate.” Apparently, he got better. In fact, he got good enough to operate his own wholesale chocolate business, nib chocolates, in the…
If we had gotten there 10 minutes later, we wouldn’t have been able to get a parking space, which is shocking since the Savor Dallas International Grand Tasting on Saturday night at the Sheraton Dallas Hotel started at 7 p.m. and we arrived at 7:10 p.m. Once we got in…
Red Dog Right Sports Bar & Grill is offering a free $10 gas card for the first 100 customers through the door on Tuesday, March 22. Jimmy Fell, “head coach” (i.e. general manager) of Red Dog Right explains why they chose to run this unusual promotion: “This past week being…
In part one of this week’s Three Course Meal, we gave you a look at Jason Czaja, executive chef at Shinsei. In part two, we asked Czaja to complete our thoughts for us. In today’s final installment he shares a recipe for Crab and Cucumber Spring Rolls with Orange Mayo…
On Wednesday, we gave you the goods on Jason Czaja, executive chef at Shinsei. Today, we asked Czaja to finish a few sentences for us. Tomorrow, he shares one of his recipes. I was raised in…Born on the Indiana side of Chicago. Mom, Dad, little brother and I moved to…
Jason Czaja, the 32-year-old executive chef at Shinsei, wasn’t planning to make food his life, but it certainly seems to be life’s plan for him. He was studying music performance at the University of Iowa, when he, as Czaja puts it, “unknowingly started my career.” He was working at a…
In part one of this week’s Three Course Meal, we gave you a look at Salvatore Gisellu, executive chef at Urban Crust. In part two, we asked Gusellu to complete our thoughts for us. In today’s final installment he shares a recipe for Black and Blue Pizza. Now, it won’t…
Yesterday, we gave you the goods on Salvatore Gisellu, executive chef at Urban Crust. Today, we asked Gisellu to finish a few sentences for us. Tomorrow, he shares one of his recipes. (Gisellu’s words are after the ellipses.) I was raised in…Sardinia. My friends say I’m…too Italian. [He laughs.] I…
There is a pocket of coolness hiding out in Plano, and its name is Urban Crust. Dave Matthews and The Cure play over the speakers and both floors of the restaurant are packed with midday diners, couples and families and ladies who lunch. The walls are exposed brick and a…
