Kathleen Ellington of Kathleen’s Sky Diner After 21 years in the restaurant business, Kathleen Ellington can spot a trend. The energetic redhead behind Kathleen’s Sky Diner knows what’s coming, what’s going and what’s here to stay…at least for a little while. That’s why she and her husband Robert overhauled their…
Demonstrated by Reza Anvarian of Southpaw’s Organic Café “There’s only two things I know how to do. My mother taught me how to work in the kitchen and my uncles taught me how to box.” Reza Anvarian opened Southpaw’s Organic Café in October of last year, taking a break from…
Demonstrated by Chef Robin Gill Lacy of the Cliff Café Have you ever started dreaming while you were still awake? For breakfast lovers, those hazy moments between relaxation and rapid eye movement are the perfect time to begin pondering what pleasures the morning table might bring. Here in the South,…
Demonstrated by Jana Miller Jana Miller wants you to step away from the cheap sparking wine. A recent city wide epidemic of mimosa-centric brunch specials indicates a troublesome trend in post-party drinking preferences. Seemingly overnight, Dallasites have supplanted their traditional tonics with cloying nursery concoctions containing about as much hair…
Demonstrated by Chef Rhonda Ruckman Listen up, guys–this one’s for you. Any muscle-shirted mini-millionaire can make a fancy reservation, but the man who gets his hands dirty (kinda meant figuratively) will really score points on Valentine’s Day. A handmade gift featuring a certain melting mood enhancer will put her in…
Demonstrated by Praveen Sachdev of Cosmic Café Henry Rollins once called it “sex in a bowl.” A deceptively simple paste of chickpeas and seasonings, hummus seduces the palate with layers of rich, complex flavors. Simply put, this Mediterranean staple has the power to comfort the soul and quicken the pulse–when…
Demonstrated by Susie Buck of Jack’s Backyard We had a hunch that this week’s lesson might find you scrounging snacks for yet another Super Bowl extravaganza. And after last year’s debacle, you’d better get your act together. To be honest, it’s a wonder anyone’s coming back after you left them…
Demonstrated by Ernest Belmore of BuzzBrews Kitchen You know they’re in there. Somewhere in the freezer, behind the beer mugs and the super-sized bottle of Tito’s, lies that plastic bag of frozen crinkle cuts, complete with sci-fi ingredient list and idiot-proof heating instructions. Those frost-bitten planks are a mealy mess,…
Demonstrated by Julian Barsotti of Nonna We here at City of Ate pride ourselves on making things easier…for us. If that means cajoling chefs into a display of finesse that fills blog space, more the better. Fortunately, we are also aware that your hectic schedule (and the fact that it…
