Demonstrated by Sara Tomerlin of Spiral Diner It’s not just for hippies and health nuts anymore. Take a look around Spiral Diner any day for proof that veganism appeals to a wide range of folks for many different reasons. Maybe they like the idea of going all-plant once in a…
Demonstrated by Jon Sprague of Corner Market Tucked into a 90-year-old storefront on lower Greenville Avenue, Corner Market is like a little bit of Europe right here in Big D. Chuck Cole opened this restaurant-slash-flower shop two and a half years ago, aiming to recreate the feeling of neighborhood cafés…
Demonstrated by Michelle Carpenter of Zen Sushi After 21 years behind a sushi bar, Michelle Carpenter knows a thing or two about fish. “It’s very interesting–there’s a lot of thought that goes into it,” the owner of Zen Sushi says of her specialty, known for its delicate balance of textures…
Demonstrated by Jeffrey Kowitz of Taco Joint Ah, April. Time to gear up for another season of painfully polite pool parties and backyard cookouts set to the soundtrack of a pre-teen sleepover. Sigh. Might as well start the countdown to Oktoberfest… But wait–what if we told you that you might…
Demonstrated by Michael Tyler from Beyond the Box Pastry chef Michael Tyler is certainly not the sweet, gooey type. But the man makes a mean buttercream. At Beyond the Box Catering, Tyler bakes up everything from eye-catching occasion cakes to rich, flaky croissants for weddings, parties and corporate events. His…
Demonstrated by Jeffrey Kowitz of Taco Joint The name of Jeffrey Kowitz and Corey McCauley’s restaurant pretty much says it all–Taco Joint. This low-maintenance East Dallas spot isn’t about twisting, spinning or otherwise tricking up what was probably a good thing in the first place. Kowitz, the man behind Taco…
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…
